Hey y’all! Welcome to the 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. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep me on track with meal planning and grocery budgeting. Feel free to share your wins and lessons in the comments below!
Breakfast – a piece of spinach/zucchini strata I made on Sunday, half an heirloom tomato with salt, and a handful of blueberries from the Farmers Market
Lunch – the last leftovers of the One Pan Buffalo Chicken Potato Bake
Dinner – Burgers (from the freezer) with fresh tomatoes, roasted cabbage quarters and zucchini/sweet potato fries
Snack – cut up honeydew and cantaloupe from Farmers Market
Breakfast – homemade KIND nut bar
Snack – coconut almond yogurt flip
Lunch – free Margarita pizza at a work event!
Dinner – BBQ pulled pork sandwiches, roasted cabbage, & corn from the Durham Farmers Market
Breakfast – homemade yogurt with blueberries, walnuts, & agave
Lunch – leftover white fish over brown rice with homemade salsa on top & sauteed zucchini
Dinner – hamburger stew in the crockpot (freezer meal!)
Snacks – homemade KIND nut bar
Breakfast – homemade yogurt with a cut up fresh peach, walnuts, and agave
Lunch – black beans & rice with salsa from Farmers Market. It was so tasty last week, I had to make it again! This may be a new favorite.
Dinner -Stir Friday! (What?!) Chicken fried rice stir fry with zucchini, onion, and cabbage. We ended up planning dinner with friends for Friday, so today’s planned mac-n-cheese got the boot, and we moved Stir Friday to Stir Thursday! … Stirsday?
Breakfast – smoothie: 2 bananas, 2 peaches, 1 cup of homemade yogurt, OJ, and protein powder. MAN, fresh peaches really make a smoothie sing! This may be my favorite breakfast all week. I slurped it down so fast I didn’t even get a picture 😉
Lunch – baked sweet potato with black beans and salsa, blueberries
Dinner – pasta & meatballs, with garlic bread & salad
Snack – hummus with carrots & cucumbers
Breakfast – 1 egg + 2 egg white omelet with leftover zucchini & sweet potato from Monday & tomato
Brunch – Dim Sum! After Saturday morning rooftop yoga (yup, I’m totally hooked on this now), we went to Hong Kong Dim Sum in Durham. Cozy, quaint little place with deeeeelicious food!
Dinner – Leftover pasta & roast chicken. Will shred the rest of the meat for next week, and make stock in the crock pot overnight.
I’m also using the whey from making my own yogurt to attempt my first ciabatta bread! We will see how that goes… Sunday will be something with the leftover chicken most likely, and depending on weather a soup or a big salad.
My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.
We did stay pretty close to our meal plan this week, which is great! I see meal plans as a simple guideline, but we often switch things up, like on Thursday we had mac n cheese on the plan, but swapped stir fry to make room for a different dinner Friday. I also try to leave at least one night a week for a ‘leftover buffet’ or take-out meal.
I spent very little at the store this week, I was quite proud of myself for sticking to the list and the budget! I have a bad habit of being unable to help myself around sales and produce… but I did it! And at the farmers market, I did spend $5 on fresh heirloom tomatoes, but by golly that is a worthwhile expense. The little yellowgold cherry tomatoes were so sweet and perfect I nommed nearly half the container at my desk before I even got them home.
Although…. confession time. ALDI had a 3L box of summer sangria on sale for $9.99 this week! I couldn’t not buy it, so $20 of that total may have been wine. And I don’t regret it one smidge, it was DELICIOUS! I need like 20 more haha