I find grocery shopping to be a delicate dance. There are weeks when I buy too much and frantically try to find ways to use it all before it turns inedible. Other weeks, it feels difficult to scrounge enough together for school lunches.
I am trying to combat this problem by planning more meals that I can make from the pantry items I keep on hand. This week’s meal plan uses items I always keep stocked in the house, so dinner is within arm’s reach!
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Pepperoni Pizza Pockets
I always keep pizza ingredients stocked. When I’m on the ball, pie crust is at the ready as well. These Pepperoni Pizza Pockets can be made ahead and then frozen to reheat for busy weeknights. Add this Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard to round out the meal.
Spicy Jerk Chicken served with a side dish of Jamaican Rice and Peas will bring you straight to the Caribbean. Most of the ingredients are staples at my house (spices, rice, coconut milk, and kidney beans). I was thrilled to find this dish to bring them all together in a fresh way.
Smoked Salmon Pasta
I love the idea of using smoked salmon to brighten up a box of spaghetti. Not only is this meal quick, but it’s also a great way for hesitant family members to tiptoe into eating fish. I suggest buying hot smoked salmon for its flaky texture and smoky flavor. You could substitute dill for the parsley as well.
Feta cheese and pitas are regulars in our refrigerator, yet they don’t often make it to the dinner table. Flavorful Greek Meatballs made with lamb is exactly the main needed to bring my simple staples together into a show-stopping dinner. Add a Cucumber Yogurt Salad (Tzatziki) and sliced tomatoes to bring it all together.Continue to 5 of 5 below.
Salsa Verde Chicken Enchiladas
Tomatillos (pronounced toh-mah-tee-yohs) are the main ingredient for this tangy salsa verde. Save time by using rotisserie chicken for a speedier way to dinner. This recipe makes good use of the tortillas and sour cream I’m never without.