Menu Plans for a Week with a Full Vegetable Drawer

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

Sirloin steak (freezer) - Check!

leftover sweet and sour cabbage

garlic mashed potatoes

*balsamic glazed brussel sprouts

Pork Fried Rice with Veggies- Check!

(use carrots, celery, ginger and leftover pork)

Broccoli

*Greek Spaghetti (use lemon in fridge)- Check!

sautéed kale with lemon juice (use chicken broth)

Split Pea Soup (ham hock in freezer)
Made 15 Bean Soup instead

Cornbread ( in freezer)

Chicken Parmesan with 

Spaghetti Squash (squash in storage)

oven roasted veggies ( sweet potatoes in storage)
Moved to this week's menu plan

Chicken Burrito Bowls (make in crockpot)

(cook pot of black beans early in week)
Moved to this week's menu plan

*Asian Lettuce Wraps- Check!

(ground chicken in freezer)

Lunch Ideas:

spicy black eye pea salad - Check!

(peas in freezer)

tuscan bean soup

(parmesan cheese)

make artisan bread

salad jars - Check!

(greek, asian, chickpea, spinach)

What's in the Refrigerator?

This leftover pork fried rice had to be thrown away.  It had been in the fridge a little too long.  I know it's not much, but still, I hated to throw it away.  If I had chickens, I would've fed it to them.  I never felt badly about giving my chickens leftovers that we did't eat, because they loved it and were going to turn around and give me an egg in return.  It seemed like a good arrangement, therefore I never considered it wasted food. 

Other Leftovers:

lettuce wrap filling, cooked penne and spaghetti noodles

(The lettuce wrap filling will be tomorrow's lunch.  I have a problem with pasta though. 

 I can never cook exactly the amount I need!  I cooked the penne to put in some

 salad jars that I made last week, and the spaghetti is leftover from our Greek Spaghetti night.)

In the vegetable drawer: carrots, celery,

 fresh ginger, red pepper strips, green pepper, 
mushrooms, snow peas, romaine lettuce
spinach (lots of spinach), iceberg lettuce, avocados
 cucumber, kale, red cabbage, brussels sprouts
(The drawer is still full after a week, so you can get an idea of how much fun
I had in the produce section when I shopped.  Fresh produce doesn't last long
though, so we're going to have to eat lots of salads and cooked veggies this week.)

Fresh fruit: apples, lemons, oranges

Cheeses: monterey jack, parmesan, feta
fresh mozzarella, cheddar, blue cheese

Dairy:sour cream, cottage cheese 

ricotta cheese, yogurt, 1/2 cup cream

ww tortillas

chicken broth
1/2 quart tomatoes
potato water (for making bread)
chocolate ganache
eggs

Menu Plan for Feb. 8-14

Penne with Creamy Pesto Sauce

(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)

Sautéed Kale

 Mardi Gras meal

Jambalaya

Lemon Bars

Veggie Cheese Soup

(use carrots, broccoli and potatoes, cheddar cheese)

Artisan Bread

Chicken Burrito Bowls

Shredded lettuce and toppings

Tortilla Chips

Valentine's Day

Beef Stew with Veggies

(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 

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

Other Kitchen Tasks 

Make marinara sauce

Artisan bread

Dinner Rolls

Cook pot of black beans

*Take the Time Goal #33 Make menu plans.  Eliminate food waste.