I’m keeping our grocery bill down this week by using a number of pantry staples and meats we already had. My grocery list will only include produce, a few canned goods needed for these recipes, and a few staples we’ve run out of. How exciting is that?
Meal Prep to Save Time
I’m also going to attempt to save some time by prepping all the veggies at once. Then when I’m ready to cook a meal, I can throw it together in a few minutes without accounting for prep time.
This is an amazing trick I picked up from Allison Schaaf at PrepDish.com. Allison actually does all the meal planning for you – including the grocery list, directions for prepping, and directions for cooking the meals. If I didn’t love the actual meal planning aspect so much, I would probably use Prep Dish religiously. (I’m not being paid to share this – I just think it’s a really cool service you might enjoy!)
All right, on to the meal plan!
Breakfast
Pan Fried Oatmeal – I make a big batch of oatmeal the day before, spread it 1/2 to 1 inch thick in a pan and let it sit in the fridge overnight to solidify. When we’re ready to eat it, I cut out portions, heat them up in a pan with a touch of oil and serve topped with fruit and honey. These little oat “cakes” are way less messy for my kiddos than a bowlful of oats!
Eggs, Sausage, Toast and Fruit
Lunch
Sandwiches
Leftovers
Dinner
Za’atar Roasted Broccoli, Red Onion and Potatoes w/ Herbed Chicken
Snacks
Ants on a Log – Using bananas, peanut butter, and dried cranberries
Chips and Salsa
Cheese Sticks and Fruit