I’m cleaning out my pantry today as I menu plan for the week. We’ve accumulated a bunch of random cans of things such as:
two cans of whole black olives, one can of baked beans, three cans of unsalted niblet corn, one can of sweet peas… that’s the main stuff I want to get eaten.
I have usual pantry staples like chicken broth, rice, spices, etc. We have a bag of onions and potatoes too. In the freezer we already have a pound of ground beef and one sad, lonely chicken breast. In the fridge we have a ton of shredded Mexican cheese, some sliced provolone, butter, milk, and carrots.
Dinner 1: Meatballs , fried potatoes, butter roasted carrots – we already have all of the ingredients for this meal.
Dinner 2: patty melt hamburgers using the sliced provolone, oven fries, baked beans, salad – we need to pick up salad fixings and more ground beef at the store for this. Some of the canned black olives can get put in the salad.
Dinner 3: Chicken tacos made with homemade taco seasoning, shredded cheese, and lettuce, tomatoes and some of the canned black olives sliced, with sides of roasted corn (to use up some of the canned corn), black beans, Mexican rice – we have almost everything for this, just need black beans, more chicken, and a can of Ro-tel.
Dinner 4: No ricotta lasagna, garlic bread, salad – need some lasagna noodles, spaghetti sauce, and shredded mozarella
Dinner 5: English muffin pizzas for which I’ll reserve some of the spaghetti sauce and shredded cheese from the night before to use. They’re really easy; just split English muffins in half, top with a spreaded dollop of spaghetti sauce, whatever cheese you like, and whatever toppings you have on hand. The bake at 350 for about 10 minutes or until the cheese is melted and the edges start to look crispy. This week I might put some of the leftover chicken and Mexican cheese from taco night, and also more sliced up black olives. Oh! Maybe some of the roast corn too. It just depends what is left over. A favorite topping here is sliced ham or salami which we usually have on hand for sandwiches. Sliced mushrooms which I buy to go in salads are good toppings too. The side is usually some salad, or not.
Dinner 6: Oven baked chicken thighs, homemade chicken rice a roni, dressed up sweet peas which is a new recipe to me but worth trying I think (and hope!) – the only thing I’ll need for this meal is the chicken itself.
Dinner 7 will be leftovers.
Keep in mind that these dinners aren’t in order yet. I just figure out what we’ll have and then decide in what order later on. I might also switch things up depending on what meat is on sale at the store. Right now it looks like ground beef and bone in chicken legs and thighs are cheapest this week so that’s what I’m going with.
I also discovered some chocolate chips and walnuts in the pantry, left over from making fudge for Christmas. I’ll use them up by making cookies as this week’s desserts.
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