Meal Plan Monday – Pantry Challenge Week 3

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Something interesting is happening this year. Since we are allowing ourselves $50 a week for dairy & produce, I’ve noticed the kids are eating significantly more fresh produce than usual. Last week, I purchased enough produce to last until this coming Thursday, or so I thought. As of breakfast time today, there was only an avocado, a few lemons, half a container of fresh garlic, and 3 Granny Smith apples remaining.

The kids have wiped out everything else! We restocked with bananas, carrots, and cucumbers today. Maybe it will last until Thursday. Who knows with these kids.

Recap of Week 2

This past week, we flipped around a few meals, but we made everything we set out to for dinners. The best clean-out meal of the week was the Cottage Pie – a casserole made with ground beef and veggies in gravy and topped with mashed potatoes.

My new recipe of the week was a simple condiment to use sriracha in a new way. I had purchased the sriracha for my son, and we’ve had the bottle sitting in the pantry for a while. I decided to make a spicy mayo to have on our chicken sandwiches last Wednesday. It was super easy and delicious. It’s a “measure with your heart” recipe using mayo, sriracha, garlic powder, and a little sugar.

Halfway Through The Pantry Challenge

We committed to four weeks of the pantry challenge. That means, the beginning of week 3 is the halfway point!

I don’t feel like we’ve used much up yet, however, I know we are getting there. This last week, I needed to refill my all-purpose flour canister, so that is another 10lbs out of the pantry. We’ve also been using up the bagged snacks, like pretzels and pita chips.

A quick peek in the garage freezer showed that we are getting low on ground beef (only about 19 lbs remaining) and there is only one loaf of store-bought cinnamon swirl bread remaining.

A few weeks ago, we bought 4 dozen eggs at the farm since our hens were not laying and I wanted to be stocked up. Now, the hens are laying again and we are getting a dozen every 3-4 days. To use up the purchased eggs, I made deviled eggs and egg salad. There is just one dozen farm eggs left, and almost 3dz fresh eggs (and growing).

Meal Plan for Monday 1/19 through Sunday 1/25

Breakfasts for the week: yogurt & granola, oatmeal “packets”, toast & jam, cereal

Lunches for the week: ramen, egg salad, turkey salad, nibble trays, apple butter sandwiches, PB&J, grilled cheese

Monday – leftovers
Tuesday – leftovers or soup
Wednesday – Waffles & Scrambled Eggs
Thursday – Grilled Chicken Sandwiches (it seems like we get 1 warm day each week)
Friday – Homemade Pizza Night
Saturday – Scout Banquet
Sunday – Roast Dinner (either a ham or beef roast)

What are you making this week?

Don’t forget to follow along on Instagram or Facebook and see what meals we make and what shopping needs to be done during the pantry challenge.