As I wrote in last week’s meal plan, for the next 40 days I’m making an effort to minimize my grocery purchases. My goal is to use up what I already have in my fridge, freezer, and pantry.
Don’t get me wrong; I like to have a healthy amount of cooking staples and spices on hand. I’ve got nothing against a full jar of quinoa commanding space in my cupboard. But the random buckwheat I’ve yet to open? The cans of artichokes I seem to hoard for no reason? I want to use them before they expire!
Of course, I also want to celebrate and make food special at every opportunity. Happily, this week affords two opportunities to do so: Pi Day (March 14) and St. Patrick’s Day! So yes, while my Lenten resolutions include an effort to minimize grocery purchases I will be splurging on some corned beef and cabbage this Friday. Who knows? If I have time, I may even make some Irish soda bread.
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Fridge, freezer, and pantry items I’m using up with this week’s plan: leftover cooked chicken, parsley, frozen apple pie filling, broccoli, jar Alfredo sauce, frozen turkey burgers, quinoa, frozen chicken, cream of chicken soup, random freezer veggies, miso paste, Ramen noodles, dried and canned kidney beans, cornmeal, canned artichokes, spinach, random fruit
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Pantry Challenge #1: chicken Alfredo pasta with a spinach and artichoke salad (sauce from a jar–gloriously easy!)
Pantry Challenge #2: fried rice made with with chopped turkey burger
Pantry Challenge #3: broccoli quinoa casserole with fruit salad
St. Patrick’s Day celebration: Slow Cooker Corned Beef and Cabbage