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On Sundays, I plan the week, simple stuff, like Monday Soup and sandwiches, Tuesday Linguine and meatballs, Wednesday, Pork tenderloin and Roasted Vegetables, Thursday Fend for your self (I won't be home), Friday Cheesteak (low fat of course) Saturday, fend for yourself (my day off) and Sunday a Surprise!
Making things vague gives me the opportunity to be creative or lazy depending on how I feel. Once I know what I am going to make, I check the pantry and then get the rest of the ingredients I need. I have a dry erase board in the kitchen so I know what to make everyday,plus I put it on my tracker ahead of time, so I know for Tuesday there's no meat for dinner so I am sure to have protein for breakfast and on Wednesday, since I'm having Pork, I can have oatmeal for breakfast! I love this idea of planning ahead!!
I really enjoyed week one and this is my first day of week two,so far so good.
My name is Cathy and I live in the Isle of man.
Week 2 has been going smoothly.
Menu planning is not presenting such a challenge to me now that I list several possible meal options from which to choose everyday. And one thing I have been trying very hard to do is use up my pantry/freezer items before restocking. I want to maintain an adequate supply on hand (I don't want to deplete my "at home" supply), but I also don't want to buy more than I can use (resulting in wasted food--and dollars).
This challenge is an excellent way to review and modify my current habits, stay informed of new trends in cooking and cooking supplies, and share thoughts and ideas with fellow team members.
Week 2 is fabulous
-I did not need to buy any new kitchen gadgets this week however I am learning how to use a menu I've created along with a current grocery list & is it nice to have all ingredients on hand.