Since the beginning of this year, I’ve tried my best to try new recipes if not everyday as often as possible. Some are winners, others not so much. Each Friday I sit down and go through the cookbooks to write out at least two weeks worth of dinners and check off what I have or don’t. The more you stock up the less you have to buy, and stock up when the items are on sale. Plan around what you have in the house, not what you don’t have.
Write down what you use most often as well. I use a lot of broth, if I don’t have any made myself, I keep a few in the cupboards of each kind, beef, veggie and chicken. We use a lot of peppers, if they aren’t from the garden I get them when they look good at the store. Clean them, dry them and cut them up in different stages, dice, julienned, and freeze for later use, same with onions.
I keep a notebook with the food I have in the fridge or freezer, as well as the cupboards. So when I make my meal plans, I can easily see what I need more of. If you keep your cupboards and freezer stocked all you’d really need a is a few extras for sides. Meal plans are not only keeping you organized, it can also cut your food bill down as your not grabbing “on the go” or heading back to the store to pick items up you don’t have. Plan it, stick to it as best you can. You’d be amazed at how fast it becomes your routine or better how less frustrating figuring out what dinner will be each night.
This recipe was at the end of the week, and made with chicken I had already made earlier for sandwiches. Double bonus, didn’t need to do much of anything besides heat it, and make the sauce. The only other thing needed for this recipe was the feta cheese, and instead of adding cheese we rarely use on the grocery list I used Mozzarella which is always on hand. It became a left-over thrown together dish that was tasty as well as healthy!
1 package (6 ounces) fresh baby spinach