Organic & Thrifty

This week I’m hoping to use what I have on hand to make a delicious, thrifty week of menus. I stocked up on a lot from Trader Joe’s and Grocery outlet last week, and along with our CSA and a few odds and ends we used coupons for, we have a pretty full fridge!

Here’s what I’ve got in the fridge:

organic drumsticks, jowl bacon, salad greens, lettuce, avocados, fresh tomatoes, lots of cherries (on sale for $0.88 per pound! They are local and beautiful!) lime-yogurt sauce, homemade ranch dressing, cabbage, onion, zucchini, smoked salmon, ham, raw cheese, leftover chicken soup, leftover BBQ ground beef w/ veggies, leftover BBQ chicken, shredded cauliflower, eggs, slasa, lentil and sunflower sprouts, sweet potato fries (leftover), raw milk

I think that alone can make a week’s worth of meals easily!

Monday:
B: veggie fritata (use up old broccoli, tomatoes, eggs, and assorted herbs
L: smoked salmon, raw cheese, crispy nuts, veggies & ranch, cherries (this is our “on the go” lunch)
D: lettuce-wrapped BBQ ground beef topped with raw cheese, salsa, and guacamole

*defrost salmon

Tuesday:
B: green smoothies and coconut flour biscuits w/ blueberries
L: leftover BBQ chicken topped with yogurt sauce
D: jowl bacon,  and cabbage, roasted carrots

Wednesday:
B: almond-raisin “granola”
L: miso soup and smoked sardines w/ avocado and salsa
D: roasted veggie pizza with sunflower seed crust (using lentils as well)

Thursday:
B: BALT (BLT w/ avocado) roll-ups
L:deviled eggs, ham, salad greens
D: Teriyaki Chicken over salad greens (A sugar-free, more wholesome version of this recipe) 

Friday:
B: grain-free coconut pancakes topped with jam
L: almond butter and apples, smoked salmon
D: scallop saute with pesto green beans

Saturday:
B: smoothies
L: leftovers, hot dogs
D: BBQ spare ribs, salad, grilled veggies

For more inspiring menus, please head over to see what’s cooking at The Organizing Junkie!