One of my goals for September, after getting tons of fruits and veggies into our two freezers this summer, is to eat out of the pantry and freezers, and only buy fresh fruits, veggies, and milk for the month. We may need to do a meat trip, and that’s okay, too.
I decided the best way for me to stay on track with this goal was to create a two-page weekly menu plan. I used Nourishing Days’ menu plan over the summer and loved the section for marking fresh produce that needed to be used up. I also like to have lots of space for making notes about ways to stretch the leftovers and the recipes, like adding shredded carrots to smoothies and mac and cheese. I also need space to write where the recipes are, and when I’ll do some of the needed prep. I know that I’ll need to be prepping food throughout my day and week, like Cooking During Stolen Moments, in order to stay on track with the goal.
- My two-page menu plan
- Nourishing Days menu plan
- Cooking During Stolen Moments
- Ten Guilt-Free Non Suppers from Simple Bites
This post is part of the Monday Mania Carnival at The Healthy Home Economist.