Menu Plan 10/30/14-11/5/14
Those of you who have been following my pantry challenge already have a pretty good idea what I’ve been cooking this week, so I won’t go into as much detail as normal in this post. I did mostly follow the menu plan, I just switched days on a couple of meals and replace the orange chicken thighs with Grave of Small Birds.
This weeks menu plan is mostly focused on using up leftovers from the fridge, as I currently have half a jar of artichoke hearts, half a jar of black olives and various raw veggies that really need to be used up. I will, of course, be using those in the context of my pantry challenge and supplementing those with foods from the freezer and pantry that need to be used up.
Stuffed Chicken Breasts with Roasted Carrots
New York Style Pizza with Sprout Salad
Crockpot Lasagna (for church fellowship meal)
If we run short on leftovers, I’ll probably make some sort of stir-fry or hash using some of the extra veggies I have hanging around and whatever meat I can scrounge up (and possibly potatoes).
The eggs and broth for breakfasts is still going well, often with toast, which will work even better now that I made bread again. (I found that eating a couple of loaves of Ezekiel bread was very inspiring for me to make soft, fluffy homemade bread again.)
Baking and Extras:
I got my water kefir grains going very nicely, and while I may need to cut down on the fermentation time so it doesn’t lose it’s carbonation during that process, my husband likes it and said it tastes like ginger beer. So, I’m going to keep going with ginger water kefir, get another batch of kombucha going, make pickled ginger ahead of time to go with our sushi, make bonfire taffy (for our 5th of November party) and make pancake bread pudding out of the leftover pancakes still sitting in my fridge. (I already made a ‘brownie pudding’, kind of like a mixed together trifle, out of the brownies that were starting to go stale on our counter. I put off making that dutch apple pie again though, so that should probably get done this week if possible…)
I think that should be quite enough for one week, though if we happen to run out of ketchup in the mean time, I’ll have to also make a new batch of ketchup.
No, I’m not shopping this week, though for the record I did order maple syrup and honey, because those are both things that I can only order at certain times, and it was NOT reasonable to do without them for a longer period of time. (Though I was able to split a gallon of honey and only order a quart to tide me over until the next time I have chance to get a gallon.)
For those who are shopping this week, you may be interested to note that Aldi has once again starting carrying seasonal items such as canned pumkpin (.89) and walnuts (3.99/8oz), dropped prices on a few items such as green olives (.99), and has avocados on sale for .49 this week.