This week’s menu plan, created with the help of Plan To Eat. They sure do make creating a menu with items from the freezer an easier process. I scrolled down the recipe choices till I found something to use what I had, dragged it to the appropriate day and printed off the menu to post on the refrigerator.
- Zucchini bread muffins
- Biscotti, fruit, yogurt
- Eat out
- Pulled Chicken with Apple-Cucumber Slaw, french fries
- Grilled Sirloin Steak, Oven Baked Sweet Potato Fries
- Eat out (use gift card)
- Honey-Chipotle Turkey Meatballs, rice, steamed carrots, tomato and onion salad
- Leftovers (from freezer, too)
- Eating out (using gift cards)
- Grilled Spiced Pork Patties with Greens
- Macaroni and Cheese
- Pulled Pork Burritos, rice with salsa and cilantro
Ham topped with Cranberry Walnut Chutney. Warmed up and finished with sides.
Breakfast for supper – biscuits and gravy, fried apples and omelettes (the white box contains leftover chopped and added to the eggs). I had leftover biscuits, some leftovers from a meal we ate out,diced apples in the freezer that needed to be used up, and a random packet of gravy in the pantry.
Extra slices of tomato placed on top of homemade or bakery bread. Add other toppings as desired: cheese, salami, jam, balsamic vinegar, onions (grilled or raw), etc.
Shepherd’s Pie Supreme – chili, mashed potatoes and nacho cheese dip. Layer and warm.
There are many more ways you can reuse or improve upon leftovers. I find in many dishes flavors improve with a bit of time, things like meatloaf and chili especially. Take a step back and look at them in a new light. You never know when you will create something you really enjoy … and may never be able to make again.
For more ideas also check out This Week For Dinner.
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