This is a use-it-up week.  As I mentioned previously, we are trying to buy organic produce on a budget.  This is the week we don’t buy any so we can use up the surplus that we have.  Right now I have about 4 lbs. of white potatoes, 4 lbs. of red potatoes, and 3 lbs. of sweet potatoes.  I also have a large cabbage and some carrots to use up.  I don’t expect to use them all up this week, but I want to make a pretty good dent.

Also, I dug through our deep freezer and found some pork chops and chicken breasts from the beginning of 2010!  Yikes!  I think they should still be good, though probably not as tasty, so we are also going to work on using them up. 

In addition to using things up, we are trying to lower our overall grocery cost by making at least two meatless meals a week, so you will notice those in here too.  I tried to pick heart healthy recipes so I can follow my Weight Watchers plan, as I document at my other blog, Reformed Chocoholic.  Here is the plan for the week:

Monday–French Beef Stew, homemade bread

Tuesday–Breaded Chicken Breasts, Whipped Squash (but I’ll be using sweet potatoes instead), sugar snap peas

Wednesday–Pork and Potato Skillet Recipe, green peas

Thursday–Bart’s Black Bean Soup, homemade dairy free garlic bread

Friday–Cabbage Goulash Recipe

Saturday–Corn, Rice and Bean Burritos (without the cheese)

Sunday–Stuffed Cabbage with Beef and Rice

Lunches will be sandwiches for my husband and son (peanut butter and jelly or pulled pork) on homemade bread.  I and the girls will have leftovers from the meals.

Snacks will be fruits, fruit smoothies, and homemade granola bars.

Breakfasts will be oatmeal, eggs, breakfast mueseli, and fruit.

Visit Menu Planning Monday for more great ideas!

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