Summer came much too slowly and is leaving much too quickly, but we're trying to make the most of the fleeting days between the end of my husband's grueling statistics course and the beginning of the fall school routine for all of us. I meant to do a pantry challenge in July, but didn't manage that. Perhaps I'll give that another go in September. For now I'm just hoping to use all the perishables we have on hand to avoid food waste. I was pleased to be able to get 10 dozen eggs this weekend at just $.59/dozen, so those will be a central ingredient this time around. I'm trying to avoid going to the store so using what we have is the name of the game.
10 Breakfasts
oatmeal with nectarines
oatmeal with blueberries
soaked oats with blueberries (x3)
granola (x2)
omelets (ham, cheese, peppers, mushrooms)
blueberry muffins, homemade yogurt (x2)
10 Lunches
egg salad sandwiches on homemade bread (x2)
pasta salad with ham, cheese, peas, celery, carrot (x2)
chicken salad sandwiches on homemade bread
ham & cheese grilled tortillas
leftover vegetable beef soup, add pasta for one meal (x2)
snack lunch: hard boiled eggs, cheese, veggies & dip, fruit
runzas
10 Dinners
beef stroganoff (homemade noodles), green salad
hamburgers, coleslaw
homemade pizza (pepperoni, ham, red pepper, etc.), tossed salad
runzas, salad
spaghizza, tossed salad
spiral ham, cheesy potatoes, veggie platter with dip
mac & cheese with ham, peas
ham & beans, cornbread, fruit salad
tacos
omelets, fruit crisp
I'm lacking motivation for cooking these days, but this plan seems simple enough.
