Thank God we are starting this week out with a freshly re-loaded EBT card. Pantry challenges are fun, but I’m grateful to be back to planning meals with a curated shopping list. It feels great restocking my kitchen & pantry. However, I am going to be more intentional with using items we have on hand while planning our weekly menus.

This week I/we have a lot going on, both in & out of the home so I decided to plan a morning meal + an evening meal. This way typically works best for us since our days are jam-packed. Lunches will consist of sandwiches or Leftovers. Fruit & veggies, cheese, and homemade baked goods will be available for snacks.

This year, I’d really like to learn how to do a better job creating & sticking to a food budget. I’d also like to learn the art of couponing, as well as canning & preparing frozen ready-made meals to have on hand. This will all be particularly useful once we lose or have our benefits reduced when my husband goes back to work.

👩🏼‍🍳 Monday

• AM: Peach Crisp with Greek Yogurt

• PM: Crockpot Vegetarian Chili, served over Cornbread Waffles

👩🏼‍🍳 Tuesday

• AM: Spinach + Cheese Breakfast Sandwich on Homemade Sourdough English Muffins

• PM: White Bean Enchiladas with homemade Tortillas

👩🏼‍🍳 Wednesday

• AM: Cream Cheese Stuffed Cinnamon French Toast with Bananas

• PM: Silk Road Supper (Can’t wait to share more about this!)

👩🏼‍🍳 Thursday

• AM: Eggs in a Crispy Saffron Rice Basket

• PM: Crockpot Lasagna Soup

👩🏼‍🍳 Friday

• AM: PB&J Overnight Oats

• PM: Dad Choice

I am leaving the weekend meals up to my husband this week.

Until next time ♡ Mama Morozov