Eating From the Pantry & Freezer ~ week 2

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

Dinner:

GROCERY SAVINGS THIS WEEK = 34%  




Fruity-Nutty Salad recipe---I've not made it quite like this before.  My kids LOVED IT!

Ingredients:
for salad~
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)

for dressing~
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.