Before we started social distancing, I used to go to the grocery store at least 3 times a week. Popping into the store every few days for last minute ingredients that I forgot or fulfilling a craving I had for a dinner idea. Now I am trying to stretch my grocery trips to last me 9 or 10 days and it’s totally flipped the way I think about my meal plan. I’m leaning on recipes that use up every last ingredient in the fridge and picking proteins that have a longer shelf life. The al fresco chicken sausage has been a lifesaver. I have different varieties stocked up in my fridge to toss into a pasta dish or serve on top of roasted spaghetti squash, to mix into omelets and frittatas, and I’ve even chopped up the buffalo chicken style sausage on top of a loaded baked potato. read more