I was reading on MSheriff’s blog about the challenge she was participating in, Eat From The Pantry Challenge. I decided that in an effort to get back on budget a bit and recover from the holidays, I too would particpate in this challenge.
Hubby and I discussed it and we decided that we would try to eat from our pantry for the next week instead of getting groceries. We are starting with the goal of making 1 week, but will try to make it for two weeks. This will certainly help us to get back on budget for the new year.
WEEK # 1
SUNDAY – Lunch: Grilled Cheese/Soup
MONDAY – Old Fashoined Turkey Spaghetti
TUESDAY – French Toast and Bacon
WEDNESDAY- Easy Pot Roast
THURSDAY – Tater Tot Hotdish
Duggar Family Tater Tot Dish
1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans
Add Mixed Veggies to meat before doing rest of recipe
FRIDAY – Hamburgers and Chips
SATURDAY – Pork Chops and Rice
WEEK # 2
SUNDAY -Steak/ Baked Potatoes/ Veggie
MONDAY – Easy Chicken & Rice Casserole
1 cup rice
1 can your choice cream of … soup
1 packet Italian seasoning mix
2 cups boiling water
Salt & pepper, or your favorite seasonings
Mix soup, rice and Italian Seasoning with 2 cups boiling water.
Pour into a 9 x 13 baking pan, place Chicken on top and sprnkle with paprika.
Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.
- 1 pound lean ground beef
- 1 large onion, chopped (1 cup)
- 1 can diced green chilis (optional)
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 ounces)
- 1/2 cup Bisquick® mix
- 1 cup milk
- 2 eggs
Heat oven to 400°F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt, chilis, and cheese. Stir in remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until bubbly.
WEDNESDAY – Chicken Tortilla Soup /Biscuits
Six-Can Chicken Tortilla Soup
1 15-ounce can whole kernel corn, drained (substitute yellow hominy)
2 14.5-ounce cans regular chicken broth (or 3 cups homemade chicken stock)
1 10-ounce can chunk chicken (or 1 1/2 cups leftover chicken)
1 15-ounce can black beans
1 10-ounce can diced tomatoes with green chile peppers, drained
Pour corn, chicken broth, chunk chicken, beans and tomatoes with peppers into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips, and top with shredded Cheddar cheese. Serves: 6.
THURSDAY – Chicken or Turkey Tetazzini
FRIDAY – French Bread Pizza
2 Tbsp. olive oil
1 (28 oz.) jar spaghetti sauce, any flavor
24 pieces frozen Four Cheese Ravioli
1/2 cup grated Romano or Parmesan* cheese
2 cups meatballs, chopped (from freezer)
5 oz. shredded mozzarella cheese
sautéed peppers and onions, thawed (from freezer or see notes above.)
Preheat the oven to 400°F. Spread olive oil in an 8″x10″ baking pan and spread about 5 oz. of the spaghetti sauce around. Layer with 1/2 of the ravioli, 1/2 of the Romano or Parmesan Cheese, 1/2 of the meatballs and peppers and onions, and 2 oz. of the mozzarella cheese. Repeat layers, saving 1 oz. of mozzarella cheese for the top. Tent the pan with aluminum foil and bake for 1 hour 15 minutes
A Peek into our Pantry/Freezer – as you can see we have alot of things to plan our meals from for the next two weeks!!
Pantry Shelf – Basement Basement Freezer
Basement Fridge Upstairs Fridge
I plan on picking up a couple of things at the store on Tuesday before heading back to work. I have $29.40 left on gift cards so want to keep my grocery budget for the next two weeks within that! Wish me luck as this will really help us to get back on budget for the new year!
*Update: Check out our blog entry about our grocery shopping trip today to see if we were able to stay within budget!