Sunday, March 15, 2015

In My Fridge... (Dinner Plan)


Each week I peek in my fridge to see what needs to be used up and I take a couple of minutes to think of ways to use up those ingredients in the next few days...

I usually try to substitute ingredients in order to use up what I already have, but this week's menu will require me to buy more ingredients since I have depleted my stocks.



MONDAY: Chicken Enchilada Pasta Skillet and Salad (recipe from Woman's World Magazine, couldn't find it online)
  • From the freezer: diced onion, diced sweet mini peppers, chicken breast (cook in advance)
  • From the pantry: penne pasta, chili powder, cumin, sugar, oregano, salt, tomato sauce (make with tomato paste since I'm out), cilantro paste, croutons
  • From the fridge: minced garlic, cheddar cheese slices (diced since I don't have shredded cheddar cheese), lettuce, avocado, cucumber, grape tomatoes, homemade salad dressing
  • Need to make in advance: need to make in advance: cook chicken breast in the morning.

TUESDAY: Spinach, Mushroom & Bacon Quiche with Spinach salad (note: the spinach was cheaper than asparagus at Aldi last week so I'm substituting spinach for asparagus in the original recipe and adding mushrooms since I have some that are about to go bad)
  • From the freezer: pie crust patty
  • From the pantry: salt, croutons
  • From the fridge: eggs, milk, bacon, spinach, Swiss cheese, cucumber, mushrooms, homemade salad dressing
  • Need to harvest: the spinach that is growing in my garden (use in conjunction with store-bought since I don't have enough for the whole recipe).
  • Need to make in advance: grate the block of Swiss cheese

WEDNESDAY: Spaghetti and Vegetable Frittata with Grilled Chicken Sausages
  • From the freezer: diced onion, basil cubes, chicken sausages
  • From the pantry: EVOO, salt and pepper, spaghetti
  • From the fridge: minced garlic, milk, eggs, grated Parmesan
  • Need to buy: zucchini, tomatoes, mozzarella

THURSDAY: Pork Milanese with Mashed Sweet Potatoes
  • From the freezer: pork tenderloin (keep half for Sunday)
  • From the pantry: 1 sweet potato, flour, homemade bread crumbs, salt & pepper, EVOO, dried sage
  • From the fridge: egg, grated Parmesan cheese
  • Need to buy: 1 sweet potato, light sour cream

FRIDAY: Spinach Enchiladas with Spicy Southern Mini Hash Browns
  • From the freezer: frozen spinach
  • From the pantry: Russet potatoes, flour, salt, cayenne pepper, chili powder, garlic powder
  • From the fridge: butter, minced garlic. sour cream, eggs, margarine
  • Need to make in advance: flour tortillas, ricotta cheese, enchilada sauce
  • Need to harvest: green onions
  • Need to buy: Monterey Jack, 1 sweet potato, 2 small cans tomato sauce

SATURDAY: Hearty Meatball Soup with Spinach and Crescent Rolls
  • From the freezer: ground beef, basil leaves cubes, diced onions, celery and green peppers, chicken stock
  • From the pantry: bread crumbs, EVOO, pepper, kosher salt, canola oil
  • From the fridge: egg, sundried tomatoes, grated Parmesan cheese, minced garlic, spinach, Pillsbury crescent rolls dough
  • Need to make in advance: Sun-dried Tomato Pesto
  • Need to buy: 2 cans cannellini beans

SUNDAY: Citrus Thyme Pork with Spicy Asparagus Sauté and White Rice
  • From the freezer: orange zest and juice, 
  • From the pantry: herb & garlic marinade, pepper, flour, reduced-sodium chicken broth, EVOO, Kosher salt, pepper, cayenne pepper, white rice
  • From the fridge: 2nd half of pork tenderloin defrosted on Thursday, butter, minced garlic
  • Need to harvest: fresh thyme, green onions
  • Need to buy: asparagus

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