Happy Friday! Here is another menu and shopping list for the week.

A little something that I want to talk about though before I get into this is shelf cooking. The term was coined by Jordan Page of funcheaporfree.com. She is a mother of 5 with another on the way and is the queen of frugal living. She’s so funny and really inspiring to me! I would definitely suggest following her and watching some of her YouTube videos if you haven’t already.

Now, as for shelf cooking, Jordan defines it as, “Shelf cooking is making homemade, balanced, and nutritious meals for your family, starting FIRST with ingredients you already have on-hand from your fridge, freezer, and pantry, then supplementing with fresh/new items from the store….not the other way around.” She’s doing a #shelfcookingchallenge for the month of May and I’m joining in on the fun! This means that there was a lot of manipulation of the recipes below this week but I have to say, everything came out pretty darn good. Try doing it yourself! It’s been pretty great so far… We haven’t spent any money on groceries this week. We’ve been able to just use the fresh vegetables we had already in the fridge and anything we had in the freezer or pantry.

On the Menu:

• Monday: Slow Cooker Taco Chicken Bowls
• Tuesday: Spinach Chickpea and Quinoa Salad + Fruit Salad
• Wednesday: Slow Cooker Jambalaya
• Thursday: Chicken and Cranberry Salad with Lemon Poppy Seed Dressing + Fruit
• Friday: White Pizza with Parsley Pesto Drizzle + Salad
• Saturday: Leftovers
• Sunday: Probably frozen burritos or mini tacos from Costco HA!

Vegetables

• 5 cloves – Garlic
• 9 – Green Onions/Fresh Cilantro
• 4 C – Fresh Spinach
• 1 pint – Grape Tomatoes
• 3 ribs – Celery
• 1 – Yellow Onion
• 1 – Green Bell Pepper
• ¼ bunch + 1 C – Parsley
• 6 C – Shredded Cabbage (about ½ a head)
• 2 – Roma Tomatoes

Fruits

• 1 – Lemon

Meat

• 2 lb. – Chicken Breasts
• 12-16 oz. – Smoked Sausage
• 2 – Boneless, Skinless Chicken Thighs (optional)

Canned Goods

• 16 oz. jar – Salsa
• 15 oz. can – Black Beans
• 15 oz. can – Chickpeas
• 2 15 oz. cans – Diced Tomatoes (or one 28 oz. can)
• 2 C – Chicken Broth

Dry Goods

• ½ C – Sliced Almonds
• ½ C – Dried Cranberries
• 3/4 t – Sugar
• 2 tsp (or one 0.25 oz. packet) – Yeast
• 2 C – All-Purpose Flour

Frozen Foods

• ½ lb. – Frozen Corn

Dairy

• 8 oz. – Shredded Cheddar
• 2 oz. – Feta Cheese
• 1 T – Grated Parmesan
• 4 oz. – Fresh Mozzarella

Condiments

• 2 T – Olive Oil
• 1 T – Red Wine Vinegar
• 3 T – Lemon Juice
• ¼ C – Canola/Safflower/Grape Seed/Sesame Oil
• ½ T – Honey
• ½ T – Dijon Mustard
• 4 T – Olive Oil

Spices

• 1 T – Chili Powder
• ½ T – Cumin
• 1 ½ t – Dried Oregano
• ¾ t – Cayenne Pepper
• ½ t – Dried Oregano
• 3/8 t – Garlic Powder
• 1 t – Dried Thyme
• ½ T – Smoked Paprika
• ¼ t – Poppy Seeds
• 1/8 t – Onion Powder
• Red Pepper Flakes
• Salt & Pepper

Grains

• 8 C – Rice
• 2 C – Quinoa

Now go spend less time planning + shopping and go do what you LOVE!

All of the beautiful photos are from Budget Bytes.

PIN FOR LATER:

Week 2 Menu + Shopping List

Week 1 Menu + Shopping List

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