Clean out the Fridge Meal Plan

I’m working on cleaning out the fridge before we go on a trip, so my goal this week is to plan meals that use what we already have. I hate hate hate wasting food so I pretty much do this something like this every week. In general, I get my recipes from Pinterest and modify them based on what we have, so I’ll include the links for each recipe inspiration. I almost always make 4-6 servings of whatever I’m cooking for supper so we can both have lunch the next day with the leftovers.

Food I want to use up before we leave:

Here is my plan so far with what we have to use up:

Asparagus Tart—We have wild asparagus in our backyard this time of year so I’ll make this yummy tart with puff pastry and the eggs, Parmesan cheese and half and half we have in the fridge. I’ll serve this with a classic wedge salad to use up the iceberg lettuce, bacon bits and blue cheese in the fridge.

Tofu and roasted vegetable Buddha bowls—I love to freeze tofu then squeeze out the liquid and marinate and bake it. It tastes just like chicken and we love it! Here is the tofu recipe I like to use. I’ll roast up the Brussels sprouts in the fridge and the last of the asparagus with some onions, carrots and sweet potatoes and a can of garbanzo beans and serve it all over quinoa with an Asian ginger peanut sauce. To make the dressing, I just mix PB2 powder with an Asian ginger dressing I bought at Aldi. So easy and so good.

Cheeseburger Salad—-To use up the lettuce and the last of the cheddar cheese in the fridge, I’ll fry up a pound of hamburger and cut up some pickles and onions and we’ll have this Cheeseburger Salad with a mix of ranch dressing and burger sauce. I usually make my own dressing, but I’m not feeling that this week.

Spinach and Feta Turkey Burgers—-To use up the feta cheese and spinach in the fridge I’ll mix up these delicious turkey burgers. They’ll be amazing with the last of the potatoes cut into wedges and air fried and raw carrots and peppers. I always have buns in the freezer so it’s easy to thaw a couple for this meal.

This week I also have a ton of rhubarb that I got from a coworker and we have some onions that won’t last while we’re gone. I’ll chop them both and freeze them in baggies so they don’t go to waste.