Tuesday (7/5): Spaghetti & Turkey-balls
Wednesday (7/6): Grilled Chicken with Grilled White Corn Mango Salsa.
Thursday (7/7): Ground Turkey Chili with Black and Pinto Beans
Friday (7/8): Big Spinach Salad with leftover Grilled Chicken
Saturday (7/9): AM: Eggs with Spinach, Green Bell Pepper, Onions & Avocado
Lunch: Leftovers (Chili, Spaghetti, etc)
PM: Burgers (with Morning Star Grillers)
- Ground Turkey
- 3 ears of White Corn
- Bell Pepper
- Black Beans
- Pinto Beans
- Morning Star Grillers
- Swiss Cheese
- Hamburger buns
I had on hand:
- TJ’s 3 Cheese Marinara
- Diced Tomatoes
- Simply Organic’s Chili Mix
- Salad Dressing
- Fixings for Burgers
This is how I plan our meals each week.. I go through my fridge, freezer and pantry and see what I have on hand, then I go through the weekly ad for Sunflower Market and see what’s on sale and in season (usually the same things!) and go from there. When I’m shopping if there’s a great sale on something not on my list, I ‘ll usually buy it and freeze or store it for the future. This makes meal planning simpler but also fun because we eat in season.
I’ll be following up with posts for each meal (hopefully) so stay tuned!