I inventoried my pantry and freezer this weekend, and sure enough, I can get by with very little grocery shopping this week. I’ve been making a weekly trek (almost 30 minutes) to Whole Foods, which is not the best use of my time or money, so I’m trying to only go twice during the month of March. If I can do it, then I will try going only once per month from then on (unless I’m in the area for something else, of course). Farmers’ market season is almost here, so that should be doable at least through September.
So here’s what we’ll be eating this week:
Chicken fajitas, refried pinto beans, Mexi-millet
DIY pizza (with homemade dough)
Pasta fagioli (using up the last of my wheat pasta)
Sausage, potato, and apple skillet meal
Buckwheat pancakes, bacon, some kind of fruit side
Hamburgers with sweet potato fries
Have you noticed that hamburgers have been on the menu every single week for months now? It probably seems like overkill, but it has kept us from going out to eat because we’re “craving a burger.” And we’re not the least bit sick of it! It can also be done gluten-free by substituting lettuce for the bun (like a wrap), which is great for me in my gluten-free journey. Our favorite hamburger place in California called this protein-style.
And while we’re discussing gluten-free, does anyone have a good gluten-free pizza dough recipe?
For more menu plans, visit Organizing Junkie.