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The Weekly Spread: A Dietitian's Meal Plan

When I menu plan, I always look through the fridge and freezer first to see what needs to be used up. Things I needed to use up: leftover chili, leftover stew, and cottage cheese. Instead of eating just chili and stew again, I'm going to turn them into a different meal - see how below!

Monday: Leek and potato soup (using garden leeks that I put in the freezer in September and potatoes) + homemade breadsticks + green salad (from my garden) + canned pineapple

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Tuesday: Spinach Lasagna (using up cottage cheese) + canned green beans + oranges (I bought these last week, they last a few weeks in the fridge)

Wednesday: Black beans + rice + frozen mangoes + green salad (I've been cooking my own dry beans, it's a great way to save money, the link below shows you several ways to do this!)

Thursday: Shepherd's Pie, made with leftover stew from last week + canned applesauce

Friday: Baked potatoes with leftover chili from last week + canned pineapple (I cook my potatoes in the microwave, it's fast and easy - it only takes about 5 minutes on high heat)

Saturday: trial of new tuna noodle casserole recipes

Sunday: Thanksgiving celebration (we do it early with extended family so that we can travel over the holiday) We split up the meal and are in charge of stuffing, pecan pie and rolls.

Have a great week!

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