Another week and we have to eat. Trying to meet the challenge from Keeper of the Home to eat from my Freezer & Pantry for a month. The idea is to reduce waste by using up what we already have on hand and save a little money in the process. You can read about my goals & week 1, here.
MEAL PLAN ~ May 22-28
Breakfast Choices: Cold cereal, Oatmeal, Eggs, Banana Muffins, yogurt w/ Homemade Peanut Butter Granola or HM Chocolate Granola, English muffins
Lunch Choices: leftovers, sandwiches, quesadilla, soup, salad
GROCERY SAVINGS THIS WEEK = 34%
Fruity-Nutty Salad recipe---I've not made it quite like this before. My kids LOVED IT!
3-4 medium apples (something sweet/tart, like a Pink Lady), peeled & diced
1 small can pineapple tidbits in pineapple juice (drain the fruit & KEEP the juice for dressing)
2-3 small carrots, peeled and grated
1/2 cup pecans or walnuts, chopped
1/2 cup dried fruit (raisins, craisins, cherries, or combo)
reserved pineapple juice
2 TBS vinegar
2 TBS sugar
1/3 cup light mayo (or you can use plain Greek yogurt)
Combine all salad ingredients in medium bowl. In small bowl, combine juice, vinegar, & sugar until sugar is dissolved. Whisk in mayo/yogurt until creamy. Adjust taste to meet your preference. You want the dressing to be a little tart because all of that fruit is really sweet! It's a wonderful combination. Add dressing to salad, stirring gently until thoroughly coated. Serve right away, or let it chill and meld a bit in the fridge. (I had some the day after and it was still crunchy and delicious!)
*A bit of sharp cheddar cheese sprinkled on top would add a great layer of flavor.