February is finally over! I don’t know about you, but it has been a hard month for me. That said, being able to cook and prepare meals for my family is truly a privilege that I don’t take lightly. Not only is it economical, but I am able to control the ingredients to ensure we are mostly eating whole, nutritious foods. This week I want to focus on using some ingredients I have already (like half a cabbage) and seeing how far I can make some pantry staples go. So here’s what we’ve got cooking this week, as we finally leave February in the dust.
Monday – Noodle & Cabbage Stir Fry – I don’t have glass noodles, but I have some Pad Thai noodles I think or spaghetti.
Tuesday – Street Corn Chicken Tacos – I have frozen breaded nuggets (Bare brand) that I’ll use instead of purchasing chicken this week.
Wednesday – Kale Caesar Pasta Salad – I need to use up a couple cups of cooked protein pasta that I froze a few months ago, so I won’t have to make fresh pasta. Plus, we actually have a bag of crispy chick peas that I bought for snacking (but no one is eating). Looks like it’s just the kale to purchase for this one!
Thursday – Leftovers
Friday – Ranch Chicken Fritters and Roasted Potatoes- I’ve previously talked about how we generally have a well stocked pantry and freezer so that we are prepared for an emergency (we did go through an almost 3 week power outage after Hurricane Helene). Part of that prepping means that I have Costco packs of canned chicken and canned tuna. My plan here is to basically use this recipe, but instead of using raw chicken, I’ll use a few cans of chicken.
Saturday – Insant Pot Lasagna – Of course I had to throw in an old tried and true. This recipe is mostly pantry staples for me, but I will need to buy 1lb of ground beef and the cheeses. I can’t wait for summer when my garden will be flush with fresh herbs! I think I have some partially wilted parsley in the bottom of the vegetable drawer, but if not I’ll just use some dried.
Sunday – Fridge Clean Out/YOYOS (you’re on your own, suckers!)