Welcome to my second Menu Planning Post of 2024! Don’t forget I also I post weekly recipes through the link on my instagram profile.
Since I try to only grocery shop ever 2 weeks so I plan out 4-5 recipes a week to make. I had a few questions about how I do that. I started during Covid and have slowly gotten better at knowing the amounts of items. To ensure we have enough produce, I get a variety of things. Fruit like oranges, apples, unripe pineapples, melon, and grapes (refrigerated) last 2 weeks for us. We eat berries, pears, peaches, and bananas first. I also make applesauce each fall and freeze it. If we get low on produce I defrost applesauce, open canned fruit, or use freeze dried fruit I buy. Spinach has also been a great produce buy. It lasts longer than lettuce and has more vitamins. If it starts to wilt, I can toss it in soups, pastas, or casseroles. I have even put it in the freezer if I’m not making something to use it in. That way there is less waste. If you have any other questions let me know!
With all of that, here is my menu planning 1/28-2/10/24.
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1/28-2/3
- Slow Cooker Jambalaya
- Smoked chicken wings
- Vodka Penne Pasta
- BBQ french bread pizza (BBQ sauce, pulled pork, red onions, cheese, on french bread sliced lengthwise. Bake 350 for 10-15 min until cheese begins to brown
- Ted Lasso Biscuits*
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2/4-2/10
- Potato Soup
- Garlic Parmesan Shrimp
- Foil Packet Chicken
- Paninis (I toss chicken breasts in the slow cooker with seasonings and cook on low all day then shred. Serve with fresh mozzarella, tomatoes, spinach, basil, whatever you want! Get naan, ciabatta bread or your desired bread. Cook on panini press, George Foreman grill, or on your stovetop.) Serve with fries or sweet potato fries.
- Raspberry Cheesecake Dump Cake