Meal Plan Monday - April 2, 2018
We are waiting to hear if Ben will be accepted to grad school in Tennessee. Because of this, we're focusing on eating from the pantry. If he is accepted, this will mean a lot less food to pack and move with us. If he isn't accepted, this will save us money. Win-win either way! Plus it's a fun challenge to look at what we have and make meals from it.
Our chickens have started laying in earnest with the longer days. We're getting an average of 1 dozen eggs each day. Because of this eggs are on the menu every morning!
I like to bulk prepare waffles and french toast and freeze so they are ready for our breakfast each morning. I use THIS recipe for waffles and THIS recipe for whole wheat bread. I triple the waffle batter and use half whole wheat flour, as well as, a half cup of flax meal for added fiber.
We have church later on Sunday, so we get to enjoy having a slower morning with yummy cinnamon rolls. I use Our Best Bite's recipe HERE.
We're not buying many groceries right now, but we are buying produce and milk. There were several good buys on fruit this past week. I bought apples, cantaloupe, bananas, clementines, blueberries, and strawberries. We'll eat the berries and bananas first, then cantaloupe, and save the apples and clementines for later as they'll keep.
I went caselot shopping a few weeks ago so our ramen, mac & cheese, and chili supplies are replenished.
Green Eggs & Ham is a family favorite. My Mom would make it with spinach egg noodles which is where the name Green Eggs & Ham came from.
1 lb fettucini
1 C cubed ham
1 C sour cream
1 C whipping cream (I've been using evaporated milk as we're trying to use up our food storage)
1/2 C granulated Parmesan cheese
Cook fettucini following package instructions. While pasta is cooking, preheat oven to 350. Mix together remaining ingredients. Once pasta is done, drain and return to pan. Add cream mixture and combine. Put into 13x9 casserole dish and bake for 10 minutes.
For tacos, I use ground turkey, homemade taco seasoning, and a can of kidney beans. This is served with iceberg lettuce, cheese, sour cream, and taco sauce. I might serve this as taco salad rather than traditional tacos as we have a lot of greens to use.
Mini Thanksgiving dinner will be turkey from the freezer (leftover from cooking a whole turkey), mashed potatoes made with potato pearls and a couple of real potatoes to improve the flavor, and LOTS of veggies.
FFY=Fend For Yourself
MYO=Make Your Own
I make teriyaki chicken by marinating chicken in my dad's teriyaki marinade recipe. It's super simple. Marinate for at least an hour, no more than 24 hours. Grill and enjoy! We'll be having with boxed wild rice (Rice-a-Roni) and veggies.
1/2 C Water
1/2 C Soy Sauce
1 T Oil
1 T Sugar
1/2 t Ginger
We have a few Tilapia fillets in the freezer. I found a recipe to make fish n' chips with tilapia so we'll be trying it out! I'll either use THIS or THIS recipe. Our chips will be baked potato wedges.
I bought several bags of frozen meatballs for a great deal, cheaper than I can make them. We'll have them with mashed potatoes made with potato pearls and a couple of real potatoes to improve the flavor, and again, LOTS of veggies.
