What We’re Eating Wednesday {1.31.24}

If you’re trying to save a little bit on groceries, ask yourself these two questions:

• What can I make for this meal or snack using things I already have on hand?
• Can I go one more day before making a trip to the store?

January was an unusual month for us in the best way possible. Between our Disney vacation and traveling for family events, we spent 1/3 of the month away from home. That meant I cooked a good bit less than usual and I tried to keep our grocery budget a little lower than usual, after our extra expenses for vacation.

My first instinct was to place a grocery order that I could pick up the day we arrived home from vacation. I decided instead to try and stretch the things I already had on hand as long as possible. It turned into a fun challenge that pushed my grocery trip three days farther than I planned.

You might be surprised how much difference it makes to intentionally use what’s on hand before opening a new item or running to the store. Keep reading to see all the meals I made this month!

---

On The Menu

Breakfast:

• Green Smoothies
• Tater Tot Breakfast Casserole

Lunch:

• Leftovers
• Chicken Quesadillas
• Creamy Skillet White Beans with Parmesan

Supper:

• Baked Chicken Parmesan Meatballs with Pasta and Red Sauce
• Leftover Christmas Ham (from the freezer)/Mac and Cheese (this recipe without the chicken and broccoli)/Nana’s Green Beans
• Elbow Pasta with Meat Sauce/Tossed Salad/Garlic Toast
• Paula Deen Pork Chops/Mashed Potatoes and Gravy/Garlic Green Beans
• Greek Chicken and Potatoes/Steamed Broccoli
• Chicken Gnocchi Soup
• Chicken and Rice/Peas
• Hamburger Stew
• Sloppy Joes/Oven Fries
• Sheet Pan Chicken Fajitas/Yellow Rice
• Slow Cooker French Dip Sandwiches

Dessert:

• No Bake Peanut Butter Pie

---

When I’m looking for meal ideas, I start with my Main Dishes Pinterest board (above). It helps me to think of recipes I can make with the proteins I have on hand.

Here’s to stretching our pantry and fridge supply as long as possible!