My husband works for the DoD, so I will be cooking from the stockpile until I know whether he will be furloughed and will definitely continue cooking from the stock pile if he is furloughed! I have most of the ingredients for the recipes below in my pantry, fridge, and freezer. I am planning on serving quite a few salads and my garden isn’t producing a lot, so I will have to restock my greens. I will also pick up some asparagus which is starting to go on sale in my area and will buy some tomatoes if they look good.
Monday – Pasta Bake served with a Garden Salad.
Tuesday – Tacos (using homemade taco seasoning), Mexican Rice, and Refried Beans.
Wednesday – Spicy Lentil Soup served with a Garden Salad.
Thursday – Use leftover taco meat to make a Taco Salad.
Friday – Salmon with Balsamic Glaze, Chai Spiced Sweet Potatoes, and Asparagus with Garlic.
Saturday – Pasta Alfredo with Vegetables served with a Garden Salad.
Sunday – Use leftover Alfredo sauce to make Chicken Alfredo Pizza with Broccoli served with a Garden Salad.
If you need help getting started making a menu plan, you can read how I create menu plans, which includes mention of various methods I have used in the past. Another tool that is available to help is ZipList. I created a video, showing how I use ZipList to save recipes, make meal plans, and create shopping lists.
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Robbie says
I like Tiffany’s comment. I’m just hoping that if I’m home more that maybe I’ll be able to give more attention to cleaning! 🙂 It’s looking like we might be having an eat from the pantry month just by virtue of ending this month over budget.
Tiffany @ DontWastetheCrumbs says
My husband is a DoD contractor so we’re waiting to hear about the furlough too. Putting a positive spin on the issue, we get to see how good we REALLY are at being frugal! 😉
Alea says
I like your positive spin! My husband and I have both started “to-do” lists, so we can make the most of our furlough time.