In the Kitchen this Week - Valentines and Menu Planning

This Week in the Kitchen

It's clean out the refrigerator day, which also means I'm planning some menus and determining how I'm going to spend my time in the kitchen this week.  Before I do that though, I like to look back and hold myself accountable for how I used my resources last week.  My goal is zero food waste and even though I was a little nervous that I had over purchased in the produce department, it was a good week.  

It was Valentine's Day too, and that meant chocolate around here!

Menu plan for last week and how it all turned out.

Penne with Creamy Pesto Sauce - Check!

(use leftover penne, pesto, cream and fresh mozzarella)

Grilled Chicken

Spinach Salad with Balsamic Vinaigrette 

(use spinach, blue cheese, glazed pecans)

Chicken Parmesan (use leftover spaghetti)- Check!

Recipe for my favorite marinara sauce coming soon.
Sautéed Kale

 Mardi Gras meal - Check!

Jambalaya

Lemon Bars (These were so, so good!)

Veggie Cheese Soup - Check!

(use carrots, broccoli and potatoes, cheddar cheese)

Artisan Bread

Chicken Burrito Bowls - Check!

Shredded lettuce and toppings

Tortilla Chips

Making edible Valentines for friends.

(Chocolate Cherry Scones for Valentine's Breakfast)

Valentine's Day

Beef Stew with Veggies - Check!

(Not necessarily what I would consider a romantic meal, but it's Sunday and I can

cook it in the crockpot while we're at church.  We had those poached pears last night and 

man oh man, are they delicious!  We're having them again this week.)

Poached Pears with Chocolate Sauce (use chocolate sauce)

Lunch Ideas

Jar Salads - greek, kale, and spinach

Veggie Stir Fry (use peppers, mushrooms, etc.)

Roasted Veggies with Brown Rice - check!

(use brussels sprouts, carrots, onions, butternut squash)

Other Kitchen Tasks 

Make marinara sauce- Check! Stashed some in freezer.

Artisan bread - Check!

Dinner Rolls -didn't need them.  We had plenty of other breads to eat.

Cook pot of black beans - canned beans to the rescue!

Now, what do I have in the Refrigerator?
Leftovers:  Beef Stew, hummus, 
vanilla syrup (from poached pears), kale salad

In the vegetable drawer: red cabbage, carrots,
celery, romaine lettuce, celery, green pepper, 
spinach and iceberg lettuce

In the fruit drawer:  2 apples, 1 orange, 1 grapefruit

Dairy products:  cottage cheese, ricotta, plain yogurt,
buttermilk, milk, coconut milk, feta cheese, cheddar,
mozzarella

Meats: bacon, ham hock

Miscellaneous:  vegetable stock, ww tortillas
NO FOOD WASTE THIS WEEK! 

What can I do with the food I have?  
Menu Plans for Feb. 15- 22
(* linked recipes)
Beef Stew and Kale Salad
(Leftovers)

Chicken Piccata
Sautéed Spinach (use spinach)
Spaghetti Squash with walnuts
(squash in storage)

Gnocchi
(use ricotta and parmesan cheese)
Salad (use romaine and other veggies)

*Butternut Squash Soup   (and here- two approaches to the same delicious soup)
(squash in storage, use bacon, veggie stock)
*Artisan Bread
Baked Apples (use apples and vanilla syrup)

Chicken Pot Pie
Salad

*Black Bean Burgers
Mexi Rice 
shredded lettuce, salsa and sour cream

Sabbath Meal
Oven BBQ Chicken
Melanie's mac and cheese
green beans
*dinner rolls
Chocolate Sheet Cake

Lunch Ideas
 greek salad
Tuscan bean soup
hummus wrap

*Take the Time Goal #33 - Make menus each week.  Eliminate food waste.