We are getting ready for some big celebrations here at Sunflower Schoolhouse. The twins are turning 3 on the 20th, I am turning 38 on the 31st, and we are celebrating for the whole time in between.
Are you ready for this week’s menu?
We only grocery shop once a month. This is the last week until our next grocery shop. The last week of every month is usually very interesting and always somewhat creative. This week’s menu includes a freezer dive and a pantry dig. We had a turkey, in the bottom of the almost empty deep freeze, that we cooked up yesterday and that is the fuel for most of this week’s inspiration.
Here is this week’s menu in no particular order:
Grilled Tuna Sandwiches
We discovered last week that ham sandwiches taste good grilled without cheese, so we are exploring other options. I’ll let you know how it goes.
My hubby is whipping up some pizza dough and we are piling on the sauce, cooked turkey, and black olives.
There is a collection of canned beans in the pantry calling out to be made into chili, but the ground beef is all gone. Turkey chili with rice on the side. We’ll see how it turns out.
Spaghetti noodles are multiplying in the pantry. Cooked spaghetti noodles and a light turkey and onion cream sauce.
We bag up leftovers and throw them in the freezer. I don’t label anything, so it is always a surprise (sometimes good, sometimes bad). I hope to clear a few bags of leftovers to make room for groceries.
Chicken Fingers and Caesar Salad
We always need a quick and easy after grocery shop meal that takes no time and effort to make. This one is it. We discovered some bulk chicken fingers at the warehouse that taste simply amazing and contain enough pieces in the box to make them a great deal, price-wise.
I am linking up with Menu Plan Monday.