On The Menu This Week (6-17 to 6-23)

For the last several years I have challenged myself to focus on using from my pantry and shop less for a couple months each winter... a Pantry Challenge.  With the end of February and this year's pantry challenge complete, I found that I really enjoyed having a basic menu plan to guide me.  I decided to continue making a month long menu, and be intentional about using garden produce and preserves from last season.

I am now on my sixth consecutive month of making a menu and I'm loving it!  I am also finding that it only takes me 15-20 min to put together a new menu for the month unless I get stuck thinking of something new to add. ;)  Be encouraged, if you are new to menu planning, it does get quicker and easier with time.  I am also finding that I have just about exhausted my stock of frozen and canned garden produce from last year.  Honestly, this is probably the first year that I am able to say that!  Overall, I have to say that intentional menu planning has been good for me and my family. :D  If you are interested in joining me in intentional menu planning, check out my Pantry Challenge post to get an idea of how to get started.

Here is what is on our menu this week...

Meals:
Grilled Steak & Shrimp (Father's Day treat), baked potato
Grilled Beef kebobs w/ grilled fresh veggies (meat pre-frozen in marinade)
Turkey & Apple/Sweet Potato Bake (time to start making space in the freezer & make the extra turkey I bought at Thanksgiving!)
Spaghetti (use store bought spaghetti sauce so I make room in my pantry for the tomato products that I will be making in a month or two)

Snack:
fresh fruit & veggies
Banana Bread (have some bananas that need using if I can make the time this week)

Happy Garden Eating! :)