Sunday, June 21, 2009

Grocery Free Challenge: Week 2 Menu Plan

We're heading into the second week of our Grocery Free challenge. I'm avoiding the grocery store and instead shopping from my stockpile.

This week, we picked up some produce at the farmer's market and fresh milk. But otherwise, everything we've eaten at home has come from the pantry, the fridge or the freezer.

Now, onto next week's menus, including a recap of our delicious Father's Day meal:

Breakfast: waffles for the boys, raspberry breakfast bars for mommy
Lunch: steak salad
Dinner: babyback ribs, roasted root vegetables, leftover green beans, side salad

Breakfast: bagels and cream cheese
Lunch: chicken tenders, vegetable rice
Dinner: leftover babyback ribs, leftover roasted root vegetables, cauliflower, pineapple

Breakfast: cereal and fruit
Lunch: sandwiches
Dinner: McDonald's ($1.99 Happy Meal and playtime for the boy!)

Breakfast: eggs, coconut bread
Lunch: Knorr noodles
Dinner: black beans, Alton Brown's baked brown rice, sauteed squash and zuchini

Breakfast: breakfast casserole
Lunch: leftover beans and rice
Dinner: Arroz con Pollo, peas

Breakfast: breakfast casserole
Lunch: leftover Arroz con Pollo
Dinner: Spinach manicotti, side salad

Breakfast: homemade muffins
Lunch: hummus pitas with feta cheese
Dinner: dinner out for family birthday party

1 comment:

  1. The ribs were fantastic. As Amy explained it, the key to good ribs is 1. Steaming them in the oven first and 2. Reapplying the marinade every 10 minutes once you put them on the grill. They turned out perfect - the meat was falling off the bone.