This month is all about using seasonal ingredients and making use of what we have. We have a huge stockpile right now, and we're trying to make a dent in the home equity line loan, so this month I'm focusing only on purchasing absolute necessities (usually milk, cheese, pie crust (it's just too hard to find the time to make it with two littles) and maybe yogurt or fresh fruit). I'm also working to use our crock pot to its fullest potential, which means using it for roasted veggies, large batches of beans from dried, and soups/stews.
Here's the basic plan, recognizing that some things may shift and change if we are gifted items, especially fresh produce.
Breakfasts: french toast casserole, banana nut muffins, zucchini flax muffins, pumpkin nut muffins, egg and cheese sandwiches, steel cut oatmeal with fruit, smoothies, baked oatmeal (we have a lot of fruit, winter squash, and shredded summer squash in the freezer that needs to be used)
Lunches: leftovers, roasted veggie sandwiches/wraps with hummus, bean and cheese quesadillas
Dinners: veggie quiche, kale and chick pea stew with toast, lentil sloppy joes, winter squash waffles with bacon and smoothies, black beans and rice with fixin's, macaroni and cheese with tomatoes and green beans, black bean tacos, black bean chili and corn bread, chicken salad sandwiches with side salad, veggie stir fry with egg rolls, crock pot roasted veggies over rice, homemade pizza x 2, pesto pasta with side salad
Snacks: roasted squash/pumpkin seeds, popcorn, winter squash pie, fresh fruit, hummus and carrot sticks
Batch cooking/putting up: process winter squash and freeze puree, make applesauce/pear sauce and freeze, dried tomatoes, chive and sage herb butter
I'd love to hear how you're living and saving green in the kitchen this month!