We’ve been out of town all weekend and I don’t want to lug two kids back to the grocery store, so our meal plan this week is an experiment in eating what we already have. We did get our CSA box before we left, so we have some veggies to work with – and our freezer is still stocked with meat – so here’s hoping we’ll have a successful final week of September/first week of October!
1 cup Rattlesnake Beans (dried)
1 lb – Sweet Peppers
1 lb – Japanese or Globe Eggplant
1 lb – Okra
4 oz – Arugula
6 oz – Hotshot Spicy Mix
All other ingredients in the recipes below will be found in our pantry, but here’s your grocery list in case you want to follow along. Remember to include the veggies listed above when you head to the store!
Steel cut oats
frozen hashbrowns (or if you have potatoes you can shred them yourself)
whole wheat flour
8 ounces fresh mushrooms
1 pound boneless, skinless chicken breasts
broccoli (I’m using frozen because that’s what I have – but you can buy fresh too)
Lunch options (it’s a boring week for lunches around here):
Cheesy Pasta Salad (this recipe came from Weelicious Lunches)
Monday Dinner: Broccoli Cheese Soup
Tuesday Dinner: Irish Beef Stew – this was on our meal plan a couple of weeks ago, but because we got sick we didn’t make it – so we’re finally getting around to using those ingredients!
Wednesday Dinner: Eggplant Burgers
Thursday Dinner: Mexican Lasagna – we already had this earlier in the month, but it is one of our favorites – and I always have the ingredients on hand, so we eat it a lot!
Friday Dinner: Chicken & Wild Rice Soup in the Crockpot
Saturday Dinner: Spaghetti and Eggplant Meatballs (we got a lot of eggplant this week – can you tell?)
How did you do on the September Challenge?