What I Used/What I Used Up (Week 10)

What I Used of My Meal Plan-

Breakfasts:

Bagel with cream cheese

Mushroom congee (Easy Vegetarian Slow Cooker)

Single serve baked oatmeal and oatmeal mug cakes

Lunches:

Carrot and romaine salads with shredded chicken or tuna, and Rotel salsa (CD Kitchen)

Root vegetable medley (The Instant Pot Electric Pressure Cooker Cookbook), shredded chicken and green beans

Dinners:

Beef ragu with minted penne (Good Housekeeping Family Italian Cookbook) (thawed from freezer)

Broccoli grilled cheese (Hello Little Home)

Carrot, cheese, and chive toastie (Just Veg)

Chicken yakisoba (Carlsbad Cravings)

Green chile grilled cheese melt (Taste of Home)

Stir-fried veggie oats (Oatrageous Oatmeals)

Snacks:

Bananas

Carrots

Carrot Oatmeal Greek Yogurt Muffins (Running with Spoons)

Leftover pancakes

Oatmeal fingers (Eating Bird Food)

Peanuts

Single serve baked oatmeal and oatmeal mug cakes

What I Used Up--

Freezer:

Beef ragu with minted penne (Good Housekeeping Family Italian Cookbook)

Rotel salsa (CD Kitchen)

Fridge:

Cream cheese

Old apples

1 bunch of green onions

Random packets of fast food ketchup

Provolone cheese

Sour milk

Yakisoba noodles

Pantry:

All the ripe bananas

Fettucine

Himalayan sea salt grinder

Pinto beans

Sun dried tomatoes 

Can of tuna

What went bad:

The pesto sadly molded before I got to use it. Note to self: Freeze things quickly!

What I Prepped for Next Week: 

One pot creamy sun dried tomato pasta (Budget Bytes)

No-fry refried beans (The Instant Pot Electric Pressure Cooker Cookbook)

What I Froze for Future Me:

Banana oatmeal muffins (Hungry Hobby)

Chocolate chip scones (Handle the Heat)

Homemade pizza dough (Good Housekeeping Family Italian Cookbook)

Instant Pot hard-boiled eggs (Omnivore's Cookbook)

Leftover breadsticks from our meal out at Olive Garden (Too good to waste!)

Milk we hadn't drunk and that I feared would sour

Sprouted almonds (Rise and Run)