Wow! This is the last full week of our “Eat Down the Pantry” challenge. In many ways, our cupboards and freezer are starting to get a little bare. But, as spring is coming and we’ll want to start preserving our fresh food finds, this is a great place to be.
What I’ve learned so far:
- I heart knowing what every meal is going to be in advance – even if I end up changing it. We’ve had a TON of leftovers, so I definitely need to include more “clean out the fridge” days.
- I heart having the Tasks list to help me prep for the next day’s meals. I have SO many other things batting around my brain, that I just need a list to tell me what to do.
- My husband is liking that I’m not stressing over food. He’s noticed a difference. Whee!
Sunday, January 20
Tasks: Pull Split Pea Soup and a container of applesauce from the freezer
Monday, January 21
Breakfast: Eggs with toast and yogurt
Lunch: Leftovers for grown ups, sandwiches for kids
Dinner: Split pea soup, cheese, and homemade bread with dipping oil
Tasks: Make bread, check kombucha, and pull zucchini and bacon out of the freezer
Tuesday, January 22
Breakfast: Banana smoothies and zucchini pancakes with bacon
Dinner: Crock pot baked potato for baked potato bar
Tasks: Grate some cheese, cook some extra bacon to go with dinner, pull okra out to thaw, and soak oats for breakfast
Wednesday, January 23
Breakfast: Oatmeal with butter, milk and honey
Dinner: Okra raita, Indian fish and potato stew and biscuits
Tasks: Have the kids help make biscuits. Double or triple the recipe and freeze some before baking. Pull pork chops out of the freezer.
Thursday, January 24
Tasks: Pull some pumpkin puree out of the freezer.
Friday, January 25
Breakfast: Pumpkin Pie Casserole and Banana Smoothies
Saturday, January 26
Breakfast: Pancakes or waffles, chef’s choice
Dinner: Leftovers or homemade pizza