Menu Plan Monday

The pantry and freezer are looking a little bare. I have to plan carefully because I am out of some of my regular items like any type of white bean to make White Chili or  Vegetable Garden Minestrone Soup (two of our family favorites!). I am also out of pinto beans, tapioca flour and am getting low on meat. I use to try and keep a one month supply of every regularly used item in the pantry, but I can see from this month’s pantry challenge that I need to readjust the quantities that I stock.

Monday –  I am going to modify my Teriyaki sauce by reducing the teriyaki by half and adding orange juice as well as 2 Tablespoons of honey to create a slightly different flavor for Teriyaki Stir Fry, since we had it last week. I will serve it over wild rice.

Tuesday – Taco Salad, made with home made tortilla chips

Wednesday – Use leftover rice to make Chicken and Rice Soup, Salad, and Gluten Free Bouclé Bread

Thursday – YOYO dinner (You are On Your Own)

Friday – Gluten Free Pizza and Salad

Saturday – Pulled Pork, Baked Beans, and Corn

Sunday – Arroz Con Pollo

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