Savings Plans

The February Challenge has ended and now it’s time to figure out what I learned and incorporate it into my meal planning.  The idea is to save money, by not throwing food away, and save money, by not making several trips to the store every week.  Part A of the plan is to continue using the ingredients from the freezer so nothing gets so old I have to throw it away.  Part B is choosing a series of recipes each week that use similar fresh ingredients so smaller portions, or ideally none, of those end up in the trash or compost either. Part C is to have an organized plan so that I’m not in the grocery store 3-5 days a week.  I figure if I hit two out of three on any given week I’m in good shape.   Here I’ll try to post some weekly plans and let you know how it’s going.  I hope to cook 2-3 days a week so the weekly plans will include 2-3 meals.  For shopping purposes let’s assume the week goes Saturday-Friday.

3/6-3/12:

Meal 1:  Chicken Enchiladas, Bean Salad (Cooking Light)

Meal 2:  Chickpea patties, Mediterranean Salad (Real Simple)

Meal 3:  Chicken Noodle Bowl with Edamame, Snap Pea Salad (Cooking Light/YouveGotSupper.com)

3/13-3/19:

Meal 1:  Pork Chops with Peach Chutney, Fava Bean Risotto (Cooking Light)

Meal 2:  Chicken Cordon Bleu, Asparagus (Cooking Light) 

Meal 3:  Risotto Cakes (for book club, from Meal 1 leftovers)

3/20-3/26:

Meal 1: Spinach Salad with Spiced Pork and Ginger Dressing (Cooking Light), Grilled Asparagus

Meal 2: Grilled Eggplant Parmesan, Spinach and Strawberry salad

Meal 3: Tilapia Piccata, Steamed broccoli

3/27-4/2

Meal 1:  Gulf Coast Chicken and Fish Jambalaya

Meal 2: Spicy Ginger Orange Chicken with Broccoli

Meal 3:  Black Bean and Sweet Potato Chili

4/3-4/10

Meal 1:  Hot Italian Sausage Pizza with Ricotta and Mozzarella

Meal 2:  Slaw Dogs, Sweet Potato and Black Bean Salad

Meal 3:  Roasted Chicken and Vegetables

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