This week the focus is on cleaning out the refrigerator in preparation for Junk Food Sunday. I will be continuing the pantry challenge this month and plan a separate post tomorrow to discuss the results in January. I am excited that Lily wants to help with cooking on the weekends. This should also be the least busy week for the remainder of the school year.
Breakfast- Saturday- Biscuit King . Sunday- Beef and Egg casserole (my recipe, not a hit but it used up several items from the fridge. . Monday- Apple sauce cake/bread. Tuesday, Wednesday, Thursday Friday– find it (breakfast burritos, oatmeal, omelets cereal and milk, French toast sticks, sausage, pop-tarts, and eggs, My goal is to make a baked oatmeal at least once this week but we shall see.
Lunch- Bad Daddy’s Sunday- Kiminons Monday- Corn chowder Tuesday,- soup Wednesday- eat out or leftovers Thursday- left-overs. Friday- eat out.
Dinner- Saturday- Lily cooked Sunday- Left-overs with cheddar bay biscuits and Peanut butter pie. Monday-Gyros Tuesday- Taco Bombs in the Air Fryer Wednesday- No peek beef stew and rice . Thursday- Bacon Cheeseburger Pizza Friday- Sloppy Joes on Hawian rolls
Pantry Challenge
1.Purchasing items that we are completely out of that are staples such as diary as well as buns or other items that will help use items we already have. Total spending for the three months of the 2025 will be less than $1200 Current total $11.30 I will have more thoughts on this tomorrow.
2. 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) I pulled out a pack of beef tips for Wednesday and the Pizza filling for Thursday was pulled several weeks ago.
3. Use at least 3 jars a week from the canning pantry. Sloppy Joes on Thursday are from the pantry. I also will be using broth and salsa for Junk Food Sunday. Last week we used a total of 7 jars so this is actually going well.
4. Use one item a week from the connivence freezer in my room. Hawian rolls are out of this freezer.
5. Each Monday after menu planning provide a list of how I followed the guidelines for the week. Done!