I mentioned in yesterday post that I am attempting to participate in two separate but very related challenges this month, No Spend January and Eat from the Pantry. Today I want to share the most important thing that will help us achieve both of these planning. This is actually a two part process, first is making food ahead of time and the second is planning and using the meals.
Part of the time I spent for my three day weekend is cooking ahead. On Saturday, we made 6 batches of pork fried rice using left over BBQ from Christmas. We ate one of these for dinner on Saturday. On Sunday, we made taco rice and cheeseburger pies. On Monday, we made Salisbury steaks and mashed potatoes. We were able to use pull out raw hamburger from our freezer. Which was very helpful due to the fact we are receiving the cow I purchased in December this week.
The final step in this process is Menu Planning. There is a slight increase in the need for this with attempting to eat out of our pantry. Here is our plan…
Breakfast– Saturday- grits, eggs and bacon . Sunday- Donuts Monday-Baked Oatmeal Tuesday- fried bologna and eggs Wednesday- choices. Thursday- Choices Friday- Choices. Saturday- Pancakes Choices include : leftovers, eggs, grits, French toast,, toast or cereal.
Lunch- Zach and Kendall have chicken and stars soup, chicken nuggets, ham and cheese roll up, homemade lunchable and chips w/salsa. I am taking left-overs this week.
Dinner- Saturday- Lunch- left overs Dinner- Pork Fried Rice and egg roll.
Sunday- Lunch- Shrimp Gumbo in crockpot (kielbasa and shrimp, both from freezer) Dinner- left-overs
Monday- Salisbury steak, mashed potatoes and fruit
Tuesday- Steaks and salad
Wednesday- Chicken cacciatore (found in freezer) and pasta
Thursday- Broccoli and cheese soup in crockpot
Friday- Leftovers or pizza.
I did have to make a quick trip to CVS this week for a total of $14.45 out of our grocery budget.