Week one was all about cleaning and organizing the fridge, freezer and pantries, writing down what we had on hand, meal planning and shopping for a few essentials as well as ingredients for Thanksgiving. You can read all about how we got ready for the challenge here.
For our meal plans this week, I had my daughters plan lunch and supper, leaving a couple days for leftovers. We were out a few days this week which put a crimp in our meal plan, but I was so happy for leftovers!
For breakfast, sometimes I cook a big breakfast like eggs and toast and a meat of sorts or pancakes and so on and sometimes it is just oatmeal, overnight oats, a smoothie or cereal. I’m not including our breakfasts here, just lunch and supper/dinner.
Our weeks go from Monday to Sunday because then we plan on Sunday for the upcoming week and I just like it this way, but you can do what works best for you and your family!
Let’s get started!
Week One – This week is September 30 to October 6
September 30
Lunch — leftovers – Chicken Noodle Pizza Soup
Supper — Chicken Sandwiches on Homemade Cheese Buns
For the buns, I just added cheese to the inside of some of the buns from the above recipe.
October 1
Lunch — late breakfast, so lunch was skipped
Supper — Store Bought Appetizers that we had leftover from an appetizer night, Chicken Caesar Salad, Apple Crisp for dessert
October 2
Lunch — leftovers from yesterday
Supper — Cheesy Salsa Beer Bread and Roasted Red Pepper & Tomato Soup – from a Pampered Chef mix I had on hand and wanted to try
Disclaimer: I earn a commission if you purchase these mixes from my link at no extra charge to you. You can find this soup mix here and the beer bread mix here
October 3
Lunch — Tomato Ramen Soup
Supper — leftovers from yesterday
The tomato ramen soup I have had since I was a child, about 6 years old. It was one of my favorites! My mom would make the ramen soup according to packet directions and then add a can of tomato soup and half a can of water (half water for each can of soup added). Heat but do not boil. Serve with soda crackers. My girls like it as much as I do! I generally use 2 packets of ramen and 4 cups of water, boil and cook until desired doneness then add seasoning packets, one small can of tomato soup and half can water. Stir. Cook until heated. Serve.
October 4
Lunch — Chicken Buns
Supper — Baked Beans on Baked Potatoes
When I was a child, we often ate these chicken buns at the neighbors but instead of chicken, it was tuna. Drain tuna, add to a bowl with a handful of chopped velveeta, sprinkle of ground pepper and a spoon or two of mayo. Stir well. Halve buns. Scoop onto buttered buns and broil until bubbly. It was always so good. Instead of tuna I now use chicken because tuna makes me horribly ill and I use shredded cheese. Then I air-fry them for about 4 minutes. Delicious!
October 5
Lunch — leftovers
Supper — and more leftovers from the past few days
October 6
Lunch — mămăligă (cornmeal mush) fried bologna, scrambled eggs with onions & peppers, fried potatoes (using leftover baked potatoes) and homemade English Muffins
Supper — remaining leftovers
