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
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
Tuna salad on whole grain crackers
whole wheat pasta w/ marinara sauce
Banana Boat – cut out inside part of banana to make it a “canoe” and top with a nut butter
hard boiled eggs and whole wheat toast
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.