Monthly Meal Plan for June 2016

It is the beginning of summer and the time for losing weight!  We are changing our eating habits a bit when it comes to how we are getting our calories.  In general we eat well balanced meals.  All of our dinners have a protein, vegetable and starch.  The ratio of those three foods could use some tweaking but that’s an easy fix.  The plan is to reduce the portion of meat and add some legumes to the plate so that we are getting more plant based protein.

The protein part of our dinners are planned out on the calendar ahead of time and the sides are composed of what ever veggies are on sale that week.  We have been eating a lot of corn thanks to the $0.20 ears from last week’s grocery trip.  I’ve also picked up some summer squash, asparagus, and zucchini this week.

For breakfasts we’ll be eating the following:
– Hummus and veggies
– Eggs and potatoes

Lunch for the both of us:
– Salads with chicken, chickpeas, a hardboiled egg and lots of veggies
– Leftovers from dinner
– Soup from the freezer

Baby food for this month we are going to introduce:
– Avacado
– Lentils
– Chicken
– White Potatoes
– Barley
– Oatmeal

Thanks to another sale on whole roaster chickens at $0.59 per lb, I have a super stock of chicken that I’ll be adding to the freezer. This helps a ton with the switch to salads for lunch since we use about half of a chicken breast per salad.

I learned a few things from May that I’m going to be incorporating into the June plan.  The one pound portions of meat will almost always yield left overs.  For some meals I’ll only be using half of the pound of meat in the recipe.  A couple of my go to meal items can use up left overs!  We have a new favorite pizza recipe and it involves pulled pork and BBQ sauce!  So that means we can have pulled pork for dinner and then a couple nights later we will make pizza with the leftovers.  We do the same with left over taco meat when we make nachos.  Have I told you how much I love nachos?  It’s definitely in my top five.  With these tweaks to the meal plan this should leave us less leftovers and allow me to eat the soup that’s in the freezer and possibly make more soup throughout the month.

I’m really excited to try some new recipes.  It really helped to establish a food schedule with our go to meals in order to get in a good routine.  But now I want to flex those culinary muscles and make a few new and exciting dishes.

Freezer:
70 taquitos
9 corndogs
3 potato and chicken soup
7 Rib eyes
2 ham
5 lbs shredded cheddar
8 kaiser rolls
4 lbs chopped chicken
1 lb ground beef
1 pulled pork
1 lb shredded mozzarella
1 cup peaches
4 cups chicken stock
1 black bean
1 rice
1 cup peppers
6 bags of frozen veggies

Pantry:
2 lbs black beans
2 lbs chickpeas
1 lbs split peas
1 lbs barley
5 lbs brown rice
4 boxes of pasta
3 containers of breadcrumbs
15 lbs potatoes

I didn’t list everything in my pantry, just the items that I want to work on using.  I have some super old pasta and we eat it so rarely.  I’m thinking of making some cold pasta salads with tuna, olives, and capers to use some of it up.  Here is my meal plan for June:

june

I need to think of some creative ways to serve chicken that incorporates the beans that we have.

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