Menu Plan for Week of Jan 17, 2010

I am still working on cleaning out the pantry and freezer. Last week’s favorites were the baked oatmeal that we like much better than regular oatmeal and the crockpot pinto beans (recipe coming soon).  To use up some pantry ingredients, this week, I have healthy taco soup on the menu that will use a lot of canned beans and tomatoes and frozen corn.  For the past two weeks, our grocery spending has been about 20% below average due to eating from the pantry and freezer.  My husband is also interested in having more low meat meals (he’s been reading about the health benefits of less meat) and I’ve put tofu stirfry and pinto beans on the menu.

Breakfasts: Oatmeal bowls, orange slices
Lunches: Green smoothies, boiled eggs, leftovers

Dinners:
Sunday: Healthy taco soup, green salad, pear slices and yogurt dip

Monday: Leftover soup, cornbread, butternut squash and greens  salad

Tuesday: Stir fry vegetables with tofu, Indonesian spicy rice, apple slices

Wednesday: Baked beans, roasted brussels sprouts, apple ginger coleslaw

Thursday: out

Friday: Spicy shrimp and feta, brown rice, winter fruit salad

Saturday: Crockpot pinto beans, collard greens, brown rice, blueberry crisp

shared at Menu Plan Monday and Pantry Challenge