Meal Plan 26

Meal Plan Tips

These tips are designed to help you cut down on food prep and food waste, by using up leftovers.

• For both soup recipes, use either stew meat or a roast cut into cubes. Feel free to cut the meat in half to cut down on costs. 
• Make a big batch of rolls on Sunday to enjoy with both Sunday and Monday's soups. Use leftover rolls for quick sandwiches or in place of french bread for mini pizzas for lunches. They also make great croutons for the Caesar Salad. 
• Prepare extra taco meat on Tuesday night to use for the taco salad or sub out the beef for pinto or black beans to cut costs. 
• Make roasted corn salad using frozen corn and use as a side dish for tacos (with or without chips) and add the leftovers to taco salad. 
• Use fresh green beans for both the Vegetable Beef Soup and chicken skillet. 
• If you have any leftover potatoes from the vegetable beef soup, roast or bake them to serve alongside the chicken skillet. 
• Use carrots for the soups and chicken and rice. 
• Use boneless, skinless chicken breasts or thighs for both the chicken and rice and chicken skillet. Again, feel free to cut down on the amount of chicken used to cut costs. 
• Prepare a Caesar Salad on Friday night to use for Friday and Saturday's dinner. 
• The anchovy filets are NOT necessary. Feel free to omit it from both the Pasta Puttanesca and the Caesar dressing if desired.