This post contains affiliate links.  If ever there was a time for a menu plan, it’s now.  In the last two weeks, we haven’t set foot in a store.  I have had a grocery store pick up, and we’ve also purchased groceries from online retailers, but for the most part now, we’re trying to eat from the pantry.  Every time we bring groceries in the house, we sanitize them all, and that gets old real fast.  While I’ll continue to get our Farmbox of fresh produce weekly, we don’t plan to get any other groceries for a few weeks.

I inventoried all of our freezers (we have two deep freezers, currently each about half full) and the refrigerator freezer.  Now that I know what I have, I can easily plan our meals without worrying about picking up anything at the grocery store.

Menu Plan for March 30 2020

Saturday

Lunch-leftovers
Dinner-Moroccan Ground Beef with Zucchini and Tomatoes (I’ll double this and have 1 lb. g. beef and 1 lb. ground turkey)

Sunday

Lunch-Chicken, Sugar Snap Pea, and Peppers stir fry
Dinner-Herb Rubbed Sirloin Pork Tip Roast, Brussells sprouts, diced potatoes

Monday

Lunch-Vegetarian Kale Soup
Dinner-Slow Cooker Oxtail Soup, salad

Tuesday

Lunch-leftovers
Dinner-Taco Soup, nacho chips, guacamole

Wednesday

Lunch-leftovers
Dinner-Pepperoni Pizza Casserole, veggies

Thursday

Lunch-Pepperoni Pizza, veggies
Dinner-leftovers

Friday

Lunch-Red Beans & Rice, veggies
Dinner-Tuna Noodle Casserole, veggie

I’m curious what’s on your menu plan for the week.  Are you still going to the grocery store, or, like us, are you trying to keep out of the store and hunker down at home?

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