Sunday Dinner will be a Vegetable Stir Fry. I started out by cutting up half of a cabbage from the crisper, and added broccoli, yellow peppers, and a teriyaki stir fry sauce (3 for $1.00 at UGO) from the freezer, and a wild rice pilaf mix, soy sauce, water chestnuts, and pineapple from the pantry. The rice was free after a coupon deal. The peppers were free, and the pineapple was 20¢ after coupon. So, this dinner cost under $4.00 to feed my family of three.
I also made another pasta salad while I was in the kitchen. I used my last two packages of on sale pasta (rotini) to make enough pasta salad, hopefully, to last for several lunches the next few days. I added tomatoes, cucumbers, red peppers, and radishes from the crisper. Black olives, the last of a bottle of Suddenly Salad topping, and some Ranch and Italian dressing from the pantry, and also added some peas & broccoli from the freezer. Again, It gave me a good feeling to use up some more items from the pantry. Breakfast and lunch are free to all students again this year, so that will be very helpful, although my daughter prefers breakfast at home. I do have some breakfast burritos for her in the freezer ready to go. All she or I have to do is heat them in the morning. I took an inventory of my freezers and pantry yesterday and did find a couple of things I had forgotten that I had, so I am incorporating them into my meal plans for the week. This is the reason it is important to stay on top of your freezer and pantry inventory, so items don't get lost in the shuffle and expire before you are able to use them and get your money's worth out of them.
0 Yorumlar