Sunday: I ventured right into the pantry challenge with Beef Stroganoff, using some steak from the freezer, noodles and sour cream we had on hand. I also used a cream of soup substitute recipe, which I’ll share with you soon. This meal makes my husband very happy, and there were no complaints from a certain little one, which seems pretty rare these days!
Monday: I decided to start out by making a few whole chickens in the crock pot in order to have cooked chicken and stock for several of our meals this month. I used 2 Whole Gold’n Plump chickens from my freezer that I had purchased on sale with coupons! Here's how I cook chicken in advance and make delicious and nutritious chicken broth:
Cook the chicken in the crock pot all day with a few inches of water. That water will be the base of your broth.For dinner on Monday we had chicken, frozen corn and garlic bread from the freezer. Apparently that day I forgot about how your plate should have many colors on it. Just to continue the yellow/orange color trend we had clementines for dessert. :)
After the chicken is cooked, take the meat off the bones and freeze in 1-2 cup portions that will be ready to use in recipes. (I LOVE this time-saver!)
Add the bones back in the crock pot with some more water, extra veggies (whatever is in the fridge that needs to be used up – we usually use carrots, celery, garlic and onions) and some herbs (bay leaves, thyme, sage, parsley, rosemary).
Let cook on low overnight and even through the next day, strain the broth, and voila – tasty and nutritious chicken broth! Adding the bones back to the broth enhances the flavor and makes your broth much more rich in nutrients!
Portion and freeze or use in soups or any recipe that calls for broth or stock.
Pat yourself on the back, you just made delicious and nutritious chicken broth!
Tuesday: Tuesday I improved on the color front. I cooked some Wacky Mac pasta in some of my homemade chicken stock and added a bag of frozen broccoli and a block of cream cheese. I was feeling a little overwhelmed with the kitchen that day and wanted to try to keep it simple. Surprisingly it was a huge hit. You could easily add cooked chicken or a can of tuna to this dish as well, or use whatever vegetables you have on hand!
Wednesday: I thought about giving the poor crock pot a break after 2 straight days, but we were so excited to try these pork carnitas in Chipotle style burritos that we had to put it back to work! We made cilantro lime rice and pico de gallo and the burritos were SO yummy! I’d alter the recipe slightly next time, but overall I thought the carnitas was awesome! We had leftovers Thursday and Friday in order to clean out the fridge and the pork is all but gone already. Amazing since there are only 2.5 eaters in my house and it was a 4 lb roast!
Saturday: We were out of town and didn’t eat at home.
I enjoy using what I have and spending less, but I think my favorite part is using the meal plan. I feel much more peaceful throughout my day when I know what’s for dinner (or when dinner is already in the crock pot!). As I expected, we need extra days without meals planned in order to eat leftovers and for days we eat away from home.
Coming up this week, the meal plan is:
Chicken enchiladas (double), salad
Lasagna (double or triple for the freezer)
Rice and Beans with all the fixings
Homemade Alfredo Sauce (double) for Chicken Alfredo with pasta, vegetables
For those of you that are joining me in the Pantry Challenge, how are things going for you?
Thanks for sharing lady!
ReplyDeleteThanks for sharing, Sheila! I always like to see what others are making, and get other recipes! I had to shop once to get a few odds and ends that weren't in my pantry, but only spent $50 for the month and will only be going out for produce and milk.
ReplyDeleteLast week we did good. I always forget to figure in leftover days too. I definitely feel more peaceful through the day, too, if we know what we're having for supper!
I haven't really been planning each day, just because I decide that morning if something sounds good, and since I have everything to make whatever I want, it's easier to do that day.
The rest of the month:
homemade pizza, pigs in a blanket, taco soup, poppy seed chicken, chicken pomodoro, tuna hotdish, tacos, stroganoff, stuffed shells, shredded beef sandwiches, hamburgers, rotel tacos, BFD: waffles or french toast, chicken tortilla soup, chicken fettucini, spaghetti and meatballs, lasagna(in freezer)
Have a good week! :)
We eat 2 full meals as a family everyday & I too have a much better day when I plan ahead! I try to plan a month at a time with a "fresh " meal Mon, Wed, & Fri and leftovers the rest(weekends are hard to plan, but usually have to make 1 fresh meal over the weekend & always have a Sunday brunch after church). I had to appease a family hungry for tacos this weekend, and used my last lb of hamburger! Unfort, my plan for the week is all messed up now, but I think I'll go with strombolli, turkey potpie, and marinaded pork chops (nothing like being flexible. Right?). We'll also be hitting Mexican Village on Thursday for a free birthday meal! :)
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