March 7th - 13th menu

This week promises to be a busy one for me so most of our dinners will be easy to prepare. Because it simply needed to be done and to make things easier on myself, today I took some time and reorganized the pantry shelves. They were a mess and it was hard to tell what we had and what we need so now not only does it all look better but I should have an easier time making my shopping list and keeping up with what's in inventory.

I was determined to thoroughly clean the refrigerator, too, but didn't succeed in that although I did eliminate almost all the leftovers in it. Tonight's dinner was soup made from some of the leftovers. In the fridge I found about a cup and a half of leftover homemade vegetable beef soup, part of a can of diced tomatoes and most of a can of Rotel tomatoes. I dumped all of that in the wok, added a handful of Dreamfields elbow macaroni, a smidge of garlic salt, and some freshly ground black pepper and set it on low and a few minutes later our revamped soup was ready. It was excellent and there was just enough to feed us both so we're starting the week with very few leftovers.

If you'd like to learn more about meal planning please take a look at Menu Plan Monday, hosted by Laura and visited by hundreds!

So, on to this week's menu!

Monday night's dinner is seasoned turkey tenderloin with steamed spinach, edamame, and tossed salad.

The rest of the week we'll have:

Leftover turkey tenderloin with low carb gravy, with wild rice and steamed green beans

Chipotle chicken with tossed salad and buttered carrots

Cauliflower Leek Soup with Carbquick bread sticks

Stir fried vegetables with beef

YOYO (You're On Your Own) night when we eat leftovers, sandwiches, etc.

And that's it! Short, sweet, and not a lot of intense cooking going on this week. But it's all healthy, low in carbs, and thrifty. It works for us!