This week we have officially begun our Spring Schedule. I am also going to continue to try and reduce our grocery budget and continue/modify the pantry challenge. The hard part is that we have to eat at home for most ballgames to make this work.

Breakfast- Saturday- Pancakes, and sausage (left-overs will be used all week) . Sunday-Homemade biscuits and gravy. Monday-   Tuesday, Wednesday, Thursday Friday– find it (breakfast burritos, oatmeal, omelets cereal and milk, , sausage, pop-tarts, and eggs. I also made some English muffins to use this week.

Lunch- Saturday- Left-overs Sunday-Mcalister’s deli in Charlotte.   Monday, Tuesday, Wednesday, Thursday- left-overs.  Friday- eat out.

Dinner- Saturday- hot dogs, smores and biscuits, Sunday-Ham and potato soup (new recipe) Monday- Steak and 7-layer salad (using up veggies in the refrigerator) Tuesday- Taco Pasta, Wednesday- Chicken Lasagna Thursday- Chicken pie from Freezer, Friday- Depending on what the refrigerator looks like we may do left-overs or insta pot hamburger helper.

Pantry Challenge

1. Use at least one “meal/meat portion of the meal” from the stand-up freezer each week. (This is where most of the meals are) Both the Taco pasta and Chicken Lasagna are from this freezer.
2. Use at least 3 jars a week from the canning pantry. I used 2 jars of chicken broth from the fridge instead this week. We also opened a jar of strawberry syrup from the cabinet. If we make the hamburger helper, it will be using a jar of canned hamburger.
3. Use one item a week from the connivence freezer in my room.  Frozen chicken pot pie and hot dogs were from this freezer.
4. Each Monday after menu planning provide a list of how I followed the guidelines for the week.  Done!