Menu Plan: January 21-27

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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