What I Used/What I Used Up (Week 43)

What I Used of My Meal Plan-

Breakfasts:

Blender gluten free pumpkin muffins (Kroll's Korner)
Instant Pot baked potatoes (Platings + Pairings)
Instant Pot hard-boiled eggs (Omnivore's Cookbook)
Monster cookie protein balls (Fit Foodie Finds)

Oatmeal in various forms
Ultimate savory waffles (Rise and Run) 

Lunches:

Carrot and romaine salads with shredded chicken (365 Days of Crockpot), salsa, and spicy ranch dressing (The Spiffy Cookie)
Instant Pot baked potatoes (Platings + Pairings)
Shredded chicken (365 Days of Crockpot), broccoli, and carrot bowls with coconut curry simmer sauce (Easy Vegetarian Slow Cooker) 

Dinners:

Bacon pumpkin pasta bake (Pinch of Yum)
Instant Pot baked potatoes (Platings + Pairings) with toppings

Snacks:

Apples
Bananas
Belgian waffles (Rise and Run) 
Blender gluten free pumpkin muffins (Kroll's Korner)
Cheese sticks
Leftover pancakes
Oatmeal in various forms
Peanuts
Pumpkin spice oatmeal pancakes (Upbeet Kitchen)
Roasted pumpkin seeds (The Minimalist Baker)

What I Used Up--

Freezer:

Durot garlic cubes
Two 12 oz bags of frozen green beans
Roasted pumpkin puree (The Minimalist Baker)

Fridge:

Old flat of eggs
Greek yogurt
Green pepper
Honeydew melon
Big jar of salsa

Pantry:

Louisiana hot sauce
Macaroni
Quinoa
Steel coat oats

What went bad:

Nothing that I know of!

What I Prepped for Next Week: 

Instant Pot hard-boiled eggs (Omnivore's Cookbook)
Pumpkin mac and cheese (Chocolate Covered Katie)
Red bean, rice, and cheese bowls with cajun spices
Shredded chicken (365 Days of Crockpot), broccoli, and carrot bowls with coconut curry simmer sauce (Easy Vegetarian Slow Cooker) 

What I Froze for Future Me:

Slow cooker creole red bean quinoa oats (Oatrageous Oatmeals)