Using Up Groceries Before Vacation, A Random Weekly Mealplan

Vacation time! I’m am leaving the house for 10 days to go to Florida for pleasure and a wedding.  You know what I hate about going on vacation? Having to clean out the fridge because I always have to throw a ton of stuff away. You know what though?! Somehow I’ve been able to come up with a meal plan to use absolutely everything that needs to be eaten in the fridge, and from the garden (crazy huh?). I know, I can’t believe it either.  So here it is…

On Monday I had a teensie bit left of my harvest salad ingredients, a few bowls of Portuguese & Kale soup from the weekend. As far as raw ingredients, here’s what I had on hand: Last red pepper from the vegetable stand, bag of yellow onions, bag of red onions, bag of redskin potatoes, 1 bulb garlic, bag of russet potatoes. butternut squash, 1 bunch kale, romaine hearts, 6 jalapenos, ginger, 2 heads broccoli, 6 lemons, 1 English cucumber, 2 packs raspberries, 1 pack blueberries, 2 containers cherry tomatoes PLUS need to harvest red beets, yellow beets, and amarillo carrots from the garden before we leave and they freeze (it’s supposed to get cold). Also, 1 pack organic chicken breasts (3), 2 pork tenderloins, 11 eggs and a handful of Baby Bella cheese.

Monday: Uh oh – I have a TON of food in the fridge that needs to be used up…..

Lunch: Leftover Beet and Butternut Squash Harvest salad with Roast Squash Seeds for me, Leftover roast chicken thighs, apple sauce, roast beets and butternut squash.

Beet and Butternut Harvest Salad (7)

Dinner: Leftover Portuguese & Kale soup for me, Leftover homemade Chicken Noodle for the LO


Breakfast: For the me and the Hubs, Kale and Eggs. For the LO, Baby Bella scrambled eggs, banana

Kale and Egg 3

Lunch: Leftover Portuguese & Kale soup for me, Leftover homemade Chicken Noodle for the LO

Dinner: BBQ Cherry Chicken Breasts, Steamed Broccoli, Roast Redskin Potatoes and Onions

Wednesday: I have 3 apples left from the orchard that will definitely be bad by the time we get back so for breakfast I decided to use them to make the LO breakfast for the next few days.

Breakfast: Apple Fritter Pancakes with double the apples (for the LO). For me and hubby: Saute the red pepper, add leftover roast potatoes and onions – Homemade Pepper and Onion skillet with over easy eggs (5 total)

Lunch: We went out to lunch, when we got back I checked the garden and there were A TON of green tomatoes. Ooh what a perfect way to use up the jalapeno peppers and red onions I have left! I made two batches and froze them.

Dinner: Leftover Cherry BBQ Chicken Breasts, Steamed Broccoli, and a taste of he braised red cabbage and chive mashed potatoes I made for tomorrow


Breakfast: Leftover Apple Fritter Pankcakes for the LO, last of the Leftover Redskin Potato, pepper and onion Hash and Applegate Naturals Sausage patties (2 each) for me and the hubs

Lunch: Applegate Organics Chicken Nuggets, cherry tomatoes, raspberries, blueberries, oranges (yes – a bit of a hodge podge)

Dinner:  I took a pork tenderloin out of the freezer 2 days ago and was going to just roast it but I have some fresh ginger and 6 fresh lemons that need to be used up…..Those sound like they could work well together! So I made a Lemon, Ginger, and Honey Glazed Pork Tenderloin to eat with the Braised Red Cabbage and chive mashed potatoes I made yesterday. LO ate pork, steamed broccoli and the last apple.


Breakfast: Last of the Apple Fritter Pancakes, raspberries, blueberries. Only 1 each for mom and dad and the last if the Applegate Naturals Sausage (1 each).

Lunch: Leftover pork with Roast Amarillo Carrots (harvested from our garden), they taste delicious drizzled in the lemon honey sauce. Leftover steamed broccoli for the LO

Dinner: Leftover Pork Tenderloin, Chive Mashed Potatoes (chives from the garden), Leftover Braised Red Cabbage

I am feeling like a DOMESTIC QUEEN! I also have my LOs laundry and packing done, plus my kaundry and half of my packing.

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