Meal planning is a great way to make use of what’s already in your pantry — and to save money.
We’re into Week 2 of the Pantry Challenge. So far, so good. We did a few tweaks last week — and due to glorious weather, home improvement projects, and vacation, we did dip into our Eating Out Budget. But, I’m making some headway — and I think we’re eating better all the way around. LOTS of fruits and veggies around here.
The Pantry Challenge helps me be more creative with leftovers. I took dipping sauce from our New Year’s potstickers and turned it into a salad dressing for Asian Chicken Salad and Noodles. Less waste makes me very happy.
Based on what we’ve already got, here’s the dinner plan for this week:
Tortilla Soup (frozen), Cornbread or Rolls
Orange Ginger Grilled Chicken, Rice Pilaf, Easy Garlic Green Beans
Warm and Spicy Grilled Fish, Quinoa Pilaf, Greens
Pasta with Red Sauce, Vegetables, Bread
Roast Turkey and fixings
Turkey Pot Pie, Salad
(You can read my daily updates of what we actually end up eating here. And be sure to come by tomorrow to get the lowdown on the Pantry Challenge and share your own progress.)