Our household does a great job of not wasting food. We eat our leftovers and very rarely have to toss food that didn’t get eaten before the expiration date. How do we do that? Our grocery list is comprised of weekly dinner ingredients with a few staples for lunch/snacks. Anytime we go rogue from that plan we waste food and spend a TON of money. Save the Food, Save your Money!
For 2017 I’ve taken it up a notch by trying to create a weekly menu that reduces meal prep and clean-up time, because really life’s hard enough! Who isn’t in favor of having more time with their family or more importantly more sleep! Whether you need an easy meal plan for a busy week (OR if that’s every week), here’s an example of ways to re-use ingredients to simplify dinner.
*disclaimer, not always the healthiest of options but they are homemade!
- i.e. clean-out what is left in the fridge before we grocery shop Tuesday
- Plan B: when we are low on leftovers we make breakfast for dinner
- Plan C: reach to our more unhealthy freezer options (turkey meatballs or chicken nuggets w/fruit, veggie, edamame)
Wednesday: Whole Grain Spaghetti, Turkey Meatballs, Side Salad
Thursday: Crock-pot Chicken BBQ Sliders
Friday: Hawaiian BBQ Chicken Wrap
- Use the left-over BBQ chicken from Thursday
Saturday: Egg Burrito with Fruit Salad
- Use the leftover wraps and shredded cheese from the week
- Scrambled eggs, avocado, onion, tomato and shredded cheese in a tortilla
- Homemade Fruit Salad can be created from the week’s fruit, ex: blueberries, sliced banana, and diced pear
Sunday: Homemade Turkey Reuben, aka The Rachel, with Fruit Salad
- Use leftover fruit salad from Saturday
- Just like making a tuna melt. Put deli turkey (or real turkey breast), Swiss cheese, sauerkraut and Russian dressing between two slices of bread. Warm in a skillet to your liking/desired toasting