Whew. The holidays are over. It was a blast but I have to be honest, I’m ready to get back to normal. I had so many fun and delicious parties that left our pantry pretty bare. One of our resolutions this year is to really keep our budget on track and for us that is keeping our grocery budget in check. So this week I’m eating out of the fridge as much as possible to use up all the leftover produce and odds and ends from the holiday. I’m cooking up an entire bag of brown rice today to use for several meals throughout the week.

Monday: A lightened up version of Pork Tenderloin with Mustard Cream Sauce. I’m using Non-Fat Greek Yogurt to replace the cream. I’m serving it with brown rice and roasted zucchini.

Tuesday: It’s finally going to be cold! Lentil, Kielbasa and Garlic Stew, whole wheat herb biscuits

Wednesday: One of my favorites that I’ve never shared! Spicy Citrus Shrimp Tacos with Southwestern Cream Sauce, leftover brown rice with tomatoes and cilantro.

Thursday:Leftover Stew and Biscuits

Friday: Sesame Chicken and using the last of my leftover brown rice! 🙂

Saturday: Crispy Thai Chicken Wings and French Fries.