It’s Week 16 of Dinner Plans and this week it’s all about cooking budget friendly meals.
Last week I traveled for work and it took a couple days to get back into a rhythm but we are back to it. This week, we still skipped the CSA delivery as I’m really trying to not let food go to waste. We have a lot of celery, carrots, and onions left. I’ve started to think about all the dinner ideas that come with these three humble ingredients.
Meal Prep Made Easy
Enter: mirepoix prep. On Sunday, I diced up all the remaining onion, celery, and carrots. I saved the scraps of celery hearts, onion skins, and end of carrots and put them in a freezer bag for a new batch of “stock bits and bobs.” There was another freezer bag of veggie scraps so I tossed those into a stock pot for a quick batch of vegetable stock. I will use the stock in a soup and a risotto this week.
Budget friendly dinners means I’m shopping the freezer, pantry, and fridge to plan our meals this week. We will definitely pick up our box this next weekend and I’m confident we’ll have cooked well this week using all we have on hand.
Dinner Plans for the Week
Here is our game plan for dinner this week:
Sunday: Ham & Potato Pie (using up ham leftover from freezer; recipe in development)
Monday: Mirepoix Risotto
Tuesday: Chipotle Shrimp Tacos with Creamy Cilantro Garlic Sauce
Wednesday: Cranberry Bean Soup
Thursday: Veggie Noodle Stir Fry
Friday: Salmon Sliders (using this recipe)
Saturday: Pizza Supreme with Olives, Mushrooms, Caramelized Onions, Bell Peppers, Italian Sausage, and Pepperoni
Cheers to a nourishing week. ❤️
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