We are in the final week of our ‘pantry purge’ (here’s the podcast episode on how we do one) and I won’t lie… we haven’t done as much pantry purging as I had hoped! However, we did save what feels like buckets of money compared to our usual grocery budget (around $185 for the WHOLE month, not including the few times we ate out), we got more creative with our meals and we did eat quite a bit of what we have in the pantry and the freezer- so I’m still considering it a win! It’s such a good reminder of using what we have, first, and avoiding over-buying.
Here’s what’s on our meal plan, this week:
Meal 1: Zucchini Enchilada Casserole
I posted this recipe last week and it’s already gotten such a great response- such a great way to use summer zucchini, get in extra veggies, and it’s a largely pantry meal, to boot!
Get the recipe: Zucchini Enchilada Casserole
Meal 2: Moroccan Chickpea Bowl
This meal has quickly become my go-to pantry meal from my bowls e-book— we almost always have the ingredients on hand (except the herbs- tahini sauce is a great substitute!)
Grab my Balance in a Bowl e-book for only $12.99 through the end of May!
Meal 3: Grilled Veggie Pesto Pasta Salad
This recipe is coming, I promise– it was a thrown-together recipe from a grill night last week and it was SO darn good, I’m recreating it this week! SO good. You’re going to love it!
Meal 4: Caprese Salad (with a twist) + salmon
Of course Thursday is Cook with Kris over on Instagram! This is our LAST before our summer break and I am sharing my FAVORITE twist on the classic caprese salad (just a little different than the one above!) Join me on Thursday at 2pm EST over on my Instagram to see how easy and flavorful it is! Here’s my go-to salmon recipe we’re serving alongside.
Meal 5: Leftovers– because we all need a leftovers night, amiright?!
No prep this week– we’re keeping it SIMPLE, which is my favorite in the summer!
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