I have a pantry problem. I’ve been trying to clear out some of the food that’s been hanging around our house for a while, and I’ve done a fabulous job with the fridge and freezer. But the pantry? Uhm… Not so much. I buy a few canned/jar goods each week to supplement what we’re using from the fridge and freezer, but somehow I’m not using up as much pantry food as I put back in. So now my pantry has an overcrowding problem.
Solution: This week we’ll be focusing on two things. First, we have a crazy-nuts week ahead of us. We have some appointments that aren’t part of our normal weekly routine, and that usually throws dinner plans topsy-turvy. So our first focus is quick prep, easy meals. Second, we’ll be focusing on using up what’s in our pantry. The goal is to pare it down a bit and use the things that have been lurking there for a while.
So here’s the plan……..
:: Breakfasts ::
:: Lunches ::
Mac & Cheese (Annie’s from the pantry) & Veggies
Pita Pizzas (using leftover pitas from dinner)
Sandwiches & Veggies
Munchy Lunch (finger foods – crackers, cheese, veggies, fruit, nuts)
:: Dinners ::
Soup (canned, from the pantry – woot!) & Homemade Whole Wheat Pita Breads
Broiled Tilapia Parmesan, Crock Pot Potatoes, Green Beans (from the pantry!)
Eggs with Sausage & Peppers (super quick prep)
Chicken Tacos (with shells from the pantry)
Southwest Chicken Rollups (with wraps, salsa & refried beans from the pantry)
If you’re looking for some general menu planning inspiration, stop by Menu Plan Monday hosted by I’m an Organizing Junkie.