Hey y’all! Welcome to the first edition of the new series Weekly Eating. Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise.
Breakfast – 1 egg + egg whites omelet with the last 2 mini bell peppers, diced onion leftover from quesadillas & spinach
Lunch – leftover noodle stir fry with tofu & a soy sauce packet I found in my desk drawer
Dinner – 1-pan pork chops, broccoli & sweet potato fries (OMG delish! Recipe coming soon)
Snack: Popcorn! It’s no secret I’m a huge popcorn addict, but the homemade stove-top-popped stuff is WAY cheaper and (mostly) healthier so I don’t feel bad about eating a giant bowl full. I make a big batch, and pack it up in Zip-locks for days of happy snacking.
Breakfast – drive thru breakfast wrap. Sometimes, you just cannot morning.
Snack – coconut almond Greek yogurt flip (I know, packaged brands are WAY too expensive but guys, seriously, this is SO GOOD! My mother-in-law got me hooked. I promise, I’m gonna try to find a way to make it myself cheaper, but for now, forgive me my guilty indulgence.) UPDATE: I did it! And so can you!
Lunch – leftover slow cooker black beans & rice & salsa from a weekend party. This was basically free because it was all bits of leftovers that ended up being amazing all together
Dinner – pasta with vodka pink sauce, leftover bread sticks, salad. The sauce was a little pizza sauce leftover from Saturday’s pizza night plus a 1/3 jar of alfredo rattling around the fridge with a tbsp of pasta cooking water to thin. I love using up all the bits of things to make something new and delicious! Plus not throwing away food makes my heart sing.
(Although, my heart later broke because I threw out a 1/2 pan of homemade tiramisu :,( We just didn’t eat it fast enough, and it got stale and dried out and gross. Mreow. Also tossed 1/2 a shortcake a friend had gotten me because strawberries aren’t green. And fuzzy.)
Breakfast – everything Bagel Thin with 1 tbsp cream cheese
Lunch – miso soup. Honestly, I just had a couple chunks of tofu left from last week’s stir-Friday that I didn’t want to go to waste. And I keep a tub of miso in the fridge (it lasts basically forever) so I just stirred a tbsp into some water, added the tofu and the last few sheets from a seaweed snack pack (yes I’m a weirdo but that stuff is addictive!) and called it lunch.
On a whim, I sliced a couple super thin pieces of onion to add (red, since I didn’t have green) and that was a great decision! It was warm and tasty at my desk on a rainy day.
Dinner – One Pan Buffalo Chicken Potato Bake using leftover chicken I had cooked in the crockpot on Sunday. I did half sweet potatoes and half white potatoes with a bag of frozen “California mix” veggies (cauliflower, broccoli & carrots), Ranch dressing, hot sauce, and cheddar cheese.
Guys, this stuff is so freaking good, I had to have seconds!
Sorry not sorry.
Snacks – hummus, carrots & cucumber slices
Oh, and the hospital where I work has a Farmers Market every Wednesday! How cool is that?! I got a pint of a mixture of delicious heirloom cherry tomatoes, an itty bitty adorable cauliflower, and a big ol zucchini.
Brekfast – 1/2 a big homemade KIND nut bar
Lunch – leftover One Pan Buffalo Chicken Potato Bake. I can’t believe we demolished a 9×13 pan in 2 days… oh wait, yes I can. There’s a reason that’s my #1 post!
Snack – other half of the KIND bar (I brought hard boiled eggs, but turns out they were so old they became mushy by noon, and smelled awful. Whoops! It made me sad but I threw them out rather than risk food poisoning.)
Dinner – Chicken enchiladas! I had some roasted cauliflower from the market yesterday, and literally microwaved a cup of spinach to have on the side. Delicious and quite filling.
Breakfast – cherry berry smoothie: frozen cherries + strawberries, 2 bananas (about to go bad), 1 cup orange juice, 1 scoop unflavored protein powder, 1 cup spinach. Blend for a long time until smooth.
Hubby loves waking up to a smoothie beside the bed! And I love sneaking in a serving of veggies before 9am 😉
Lunch – Panzanella with leftover homemade bread from last week, cucumber & cherry tomatoes from the farmer’s market.
This is a great example of a frugal use of leftovers, because who enjoys stale bread? But this way, the juices from the tomatoes and cucumber and olive oil (or Italian dressing) soaks in and mixes together with some fresh basil and spices it becomes a whole new delicious meal. I tossed in half an avocado too, because, duh.
Dinner – Stir Friday! This week we had garlic shrimp. AND I made my own Yum Yum Sauce! Sure did. If you haven’t had it, it totally lives up to its name.
Breakfast – microwaved some spinach & egg whites, and put it on an everything Bagel Thin for a light, healthy breakfast before I went to a really cool rooftop yoga class downtown
Brunch – after yoga I met up with some friends to wander the Durham Farmers Market, and then we got a delicious brunch at Scratch. Oh, and the bacon jam, is totally my jam!
The Duck Egg Sandwich was outta this world, and the rosemary lemonade was so tasty it inspired me to go home and create some more fruity & refreshing beverages.
Dinner – Tacos at a friends house! Good food, good people, wine from Unique Pairings (which, if you’re ever in Myrtle Beach, definitely stop by!), and games combine for a splendid way to spend a summer evening. And all the food was provided, I just brought 2 bottles of vino!
To be determined, but I definitely plan to use up some of the goodies I got at the farmer’s market. Maybe a quiche or strata.
I’m also going to spend some time today making next week’s meal plan, using all the delicious fresh produce and trying to clear some space in our freezer. I’m aiming to not buy anything else food-wise this week except maybe some bananas (for the hubby’s addiction).
This is a rough estimate, because at markets where I use mostly cash it gets hard to keep track. Plus I buy things on sale or clearance and freeze or otherwise store for later use, so ‘weekly’ cost averaging can be tough.
For grocery stores, I only bought yogurt and milk and bananas this week, which is great. And I’m okay with spending a little more on fresh produce to support my local farmers! <3
My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.
So it seems this week was great in that we used up a lot of little bits and ends of leftovers, but we were also pretty wasteful with food. There were several things left over from parties that ended up in the trash. We aren’t big on sweets anyways, so we rarely buy or make them, and this just reinforces that knowledge.
When I make a big batch of something (like hard boiled eggs) I need to make sure I actually use it all up before it goes bad. I wouldn’t throw a $5 bill in the trash, but that’s exactly what I’m doing when I toss out old food.
How about you guys, did you have a great week or a learning week? Off to make a meal plan for next week!