It’s week two of eating through the freezer. All things are still a go for moving in about a month’s time and we’ve been doing really well eating through the pantry and freezer. Last week I made egg rolls, stir fry, chili, and spaghetti. A little different than my purposed meal plan and I never did get to the sole but it was all good and it even turned into freezer meals for two dinners.
At the grocery store all I purchased was milk, eggs, a few veggies, and then I caved and bought some salsa. I promised not to buy any more until we moved but it did help with some meals. As you might have guess our grocery bill was the cheapest it’s been since I was single. About $20 dollars give or take some change.
We (as a family) spent yesterday cooking up 10lbs of chicken. We still had two 10lb packs of chicken from the time we purchased 40lbs of boneless skinless chicken thighs. This isn’t hormone free meat so not sure I’ll be buying it again. But boy it came in handy.
I made chicken fingers by dipping cut pieces of chicken in eggs and then in seasoned panko crumbs. I baked at 350 for 40 minutes. I got this recipe from the 30 Day Gourmet. Hubby and sweet peanut made a couple of baked chicken dishes. Basically just seasoned and baked. We came out with 5 dinners from this. The 5th dinner was what we ate last night. This was pan sauteed chicken with lemon wedges. My husband came up with this. Sorry no recipe but it was delicious.
This week will be more of the same eating through the freezer and I’m just going to plug in what I have going on.
Monday: Lentil Soup
Tuesday: Pan Fried Sole (heaven only knows what I’m going use as a side dish)
Wednesday: Thai Chicken Curry
What’s on your menu?
- Read some Menu Planning articles for tips on planning your weekly menu
- Need delicious easy recipes for your family? Simplified Dinners is your template for fresh easy recipes every day.