Over the last week I’ve thought about why I’m doing this and perhaps more importantly why anyone else would care. My personal goal is to eat my way out of my pantry but in doing so I’m also saving money on my groceries, lessening the food that’s wasted or goes bad each week and menu planning. While most people don’t need to use their entire pantry we could all save a little money and waste a little less by menu planning based on what we’ve got in our pantry and in our fridge. Doing so means we can stock up on basics when they go on sale but use them when we are in the mood and we can prevent things from going bad hanging out in the vegetable drawer or the back of the fridge.
Our goal last week was to cut out mid week grocery trips. We are pretty bad about deciding mid week we “need” to make some dessert or recipe and end up spending nearly as much on these impromptu grocery trips as we do on our weekly ones. This isn’t good for our budgets, our meal plan or our waist lines! I’m happy to say that we were successful although we did end up ordering pizza one night because we didn’t like any of our menu options…
This week I decided to use:
- Banana (Apparently after they went brown I or TH stuck a couple in the freezer and then forgot them…)
- Puff Pastry (We have two opened packages of this in the freezer so this week we will finish one of them off)
- Chicken Breasts
- Sour Cream (We have half the package leftover from a biscuit recipe we made last week and we are horrible about using it up)
- Buttermilk (Leftover from a recipe the week before last, this tends to go bad in our fridge after using it for one recipe as well)
- Frozen Salmon Filets
- Half an onion (leftover from last week)
- Fresh Asparagus (leftover from the bunch we purchased last week)
- Herbed Chicken in Puff Pastry with roasted asparagus (These are like homemade hot pockets! We loved them and the leftovers were almost as good.)
- Vegan Blueberry Waffles (We aren’t vegans so I’m not sure how these stack up to other vegan waffles but compared to traditional waffles they are pretty heavy. I doubt we will make these again.)
- Sweet and Spicy Salmon with cheesy orzo
- Oven Fried Chicken with sour cream mashed potatoes (I’m astounded by how much like fried chicken this tastes! Both of these are five star recipes we will make again and again. While both recipes are a little time consuming and the chicken requires overnight marinading they are well worth the additional effort.)
- Lettuce Tacos (TH’s recipe) with lime rice and black beans (Tasty, nothing earth shattering but a good go to meal)
Grocery costs: $54.00
Despite halving the recipe we still have leftover mashed potatoes. Personally I think leftover mashed potatoes are good so I’m sure we will eat these up in the next couple weeks.
What’s your favorite recipe from last week? What tips do you have for menu planning?