• Menu Plan: January 21-27

    by Rachel on January 20, 2013

    Menu Plan

    This week is officially “Use Up What Is In My Freezer, Fridge and Pantry Week”! Care to join me?

    I’m trying hard to save more money on groceries. I figure a great first place to start is by being creative with what I have on hand already. So, I dug down deep in my freezers, fridge, and pantry and made a list. Then, I put on my thinking cap to try to creatively use what I already have. That’s why this week includes leftovers from the freezer (i.e. turkey and stuffing from Thanksgiving) and Baked Chicken Parmesan Casserole–a new invention using shredded chicken, marinara sauce, mozzarella, and bread crumbs. I’m also using up remnants of various Freezer Club meals for lunch and breakfast.


    Monday: Autumn Chopped Salad

    Tuesday: Tacos, guacamole and tortilla chips, fruit salad

    Wednesday: Leftovers

    Thursday: Dinner with small group

    Friday: Turkey, stuffing, corn, peas, apple slices

    Saturday: Broiled Parmesan Tilapia, brown rice, steamed carrots and broccoli, orange slices

    Sunday: Baked Chicken Parmesan Casserole (an invention using what’s in my fridge/freezer), whole wheat penne pasta, salad, mango

    Lunch Ideas:

    Lunch Wraps*

    Tuna salad on whole grain crackers

    whole wheat pasta w/ marinara sauce


    Breakfast Ideas:

    Banana Boat – cut out inside part of banana to make it a “canoe” and top with a nut butter

    Breakfast Burritos*

    hard boiled eggs and whole wheat toast

    Super Food Smoothie

    Slow Cooker Steel Cut Oats


    Chocolate Banana Muffins

    apple slices with peanut butter

    cheese sticks (I found organic ones at Aldi!)

    dried fruit (my kids love dried papaya)


    *Already in my freezer from a recent round of Freezer Club.

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