After a big party or a holiday, I often have a lot of leftovers in the kitchen. So, when I sat down to do this week’s meal plan I took the advice of one of our users & created a “kitchen inventory” springpad to help me take stock of the food I already had on hand. I based this week’s menu around the perishable items to minimize waste. And, now I’ve got a nice resource list of my non-perishables for future reference.
Get the Kitchen Inventory springpad!
My Meal Plan for the week after Thanksgiving
Monday: Turkey casserole with egg noodles, canned tomatoes & cheddar cheese
Tuesday: Shrimp sauteed with spinach & blue cheese, bell pepper salad
Wednesday: Stuffed shells, filled with butternut squash puree & Parmesan cheese
Thursday: Green salad with grapes, pasta with red sauce
Thursday: Red onion & cheese quesadilla with roasted carrots
Friday: Pizza night (as always)
Will keeping a kitchen inventory simplify my life? We’ll see.
