Menu Plan Monday - January 3, 2016

Christmas Eve Dinner - Swedish Meatballs, Mashed Potatoes, Gravy, Whole Kernel and Creamed Corn, Lefse, and Fruit
We're heading into a pantry challenge in January. 

On Friday last week (New Years Day), I inventoried the freezers and wrote up a menu plan for the month that used what we had in the house.  We ended up with a pretty nice menu plan and I need to buy: shortening, fruit and eggs - the eggs are the only thing I didn't have on my initial purchase list.

I'm also interested in seeing what we have left at the very end of this month.  I'm hoping to spend the money that we have wisely and end up with enough that we can do a pantry challenge again in February.  I'm hoping we can do something like this going forward.  Meat is the biggest problem that I see - meat is something that has been difficult to purchase for us this year and I'm thinking it's going to be tighter going forward but we'll see what we can do!

With that in mind, here's what we're eating this week:

Sunday, January 3, John's Birthday
    Breakfast: Smoothies (using fruit from the freezer)
    Lunch: Baked Eggs, Cinnamon Biscuit Twists, Grapefruit or Oranges
    Snack: Christmas Cookies
    Dinner: Crab Legs, Oranges (John's Birthday Present)
    Dessert: Homemade Apple Pie (John's Request)

Monday, January 4:
   Breakfast: Scrambled Eggs, Sliced Apples and Bananas
   Lunch: Apples with Peanut Butter, Yogurt, Carrot sticks or Cherry Tomatoes, Christmas Cookie
   Snack: Leftover Pie
   Dinner: Waffles with Applesauce and Walnuts (extra made to put in the freezer)

Tuesday, January 5:
    Breakfast: Oatmeal with Walnuts and Blueberries
    Lunch: Salad with Chicken and Walnuts
    Snack: Yogurt
    Dinner: Cashew Chicken (in the Crockpot), Rice, Grapefruit or Cuties

Wednesday, January 6:
    Breakfast: Oatmeal Muffins, Banana-Peanut Butter Smoothies
    Lunch: Leftover Cashew Chicken
    Snack: Leftover Muffins
    Dinner: Veggie Pot Pie, Apple-Pear-Banana Salad

Thursday, January 7:
    Breakfast: Chai Spiced Oatmeal
    Lunch: Leftover Pot Pie
    Snack: Yogurt
    Dinner: Chicken Noodle Soup (in the Crockpot), Homemade Bread, Sliced Apples and Pears

Friday, January 8:
    Breakfast: Scrambled Eggs with Spinach on Toast
    Lunch: Leftover Chicken Noodle Soup
    Snack: Cinnamon Sugar Toast
    Dinner: Shrimp and Veggie Stir Fry, Rice, Grapefruit

Saturday, January 9:
    Breakfast: Blueberry Coffee Cake
    Lunch: Salad with Leftover Chicken Noodle Soup
    Snack: Popcorn
    Dinner: Homemade Pizza and Breadsticks
    Dessert: Homemade Candied Citrus Peel with Dark Chocolate

What are you eating this week?

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