Category Archives: Casseroles

Weekly Eating – 9/3/18

 

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 us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Well, Brofest week was a great success! All the guys made it in at various times on Saturday, staggered but close enough together that we had to take only one trip to the airport. It warms my heart to see the genuine affection for each other present in lifelong friends.

The whole weekend was filled with games of various kinds. Mostly video, but also console and board. A couple walks around the block were taken, and I even got them out of the house to visit my favorite all you can eat sushi place. I was quite proud of the fact that even though I was with 6 grown men, my plate stack was the tallest!

budget epicurean stacks of sushi plates

I also had a blast cooking in huge batches. I definitely have strong hosting genes from my catering and party planning relatives. I made a huge breakfast strata, apple pie oatmeal, 2 pans of enchiladas, a burrito bar, top your own pizza night, banana muffins, grilled cheese and tomato soup.

breakfast

By the time we got through Monday, I think we had used up about 9 pounds of ground beef, 4 pounds pork roast, 13 pounds chicken, 4 pounds pasta, about 1 pound of rice, a whole jar of salsa, some number of cans of beans…

budget epicurean breakfast buffet

 

Monday:

Breakfast – Since it was a holiday, this is the morning when I made a big batch of banana muffins. I had just ordered and gotten a set of silicone muffin pan molds the week before, so I was super excited to try them out! They are so pretty, and worked like a charm.

budget epicurean banana muffins

Lunch – RocknRolls Sushi! Between 7 of us we nommed quite a mountain of fish and rice.

Dinner – I made pizza dough when we got back home to give it time to rise. Then I rolled out a base and set out toppings and let everyone choose their pizza. Mine was definitely the only one that had any green on top…

budget epicurean top pizza night

Tuesday:

Breakfast – breakfasts will be boring this week, because literally every single day is banana muffins!

Lunch – I also had prepped 2 more kale and chickpea salad bowls, and took one for lunch today. I felt like that wouldn’t be quite enough on its own so I also dipped into my emergency work food stash and added a can of lentil veggie soup.

budget epicurean soup and salad

Dinner – Roasted chicken quarters with fresh pico di gallo and rosemary potatoes and corn on the cob

budget epicurean roasted chicken

Wednesday:

Breakfast – there were boys sleeping on the couch and in the other rooms, so breakfast had to be quick and quiet. Banana muffins to the rescue!

Lunch – The other kale and chickpea salad

budget epicurean kale salad

Dinner – The only dinner out so far, we all went to Tyler’s Taproom in the Tobacco campus of Durham for burgers and garlic fries

Thursday:

Breakfast – banana muffns, no way!

Lunch – my leftover pizza: marinara, thin sliced potato, kale, peppers and onions, and goat cheese

budget epicurean pizza

Dinner – I tried a new recipe with mac n cheese, cause I had a hankering for BBQ pulled pork mac, and OH MY GOD IT WAS AMAZING. The boy agreed, best mac n cheese I’d ever made. Of course it was like: 1 1/2 stick butter, 1 pound of 3 different cheeses, 1 1/2 pounds pasta, garlic salt…

budget epicurean mac n cheese

Friday:

Breakfast – sweet potato waffle with candied pecans. Just kidding, banana muffins!

Lunch – leftover enchilada with Spanish rice and charro beans

budget epicurean leftover enchiladas

Dinner – one of the guys shared a recipe his family makes called Bayou chicken, and everyone agreed it sounded amazing, so I picked up the ingredients at the store on the way home. I agree, it was indeed amazing!! Heavy cream will do that.

budget epicurean bayou chicken

The Weekend

We had a small amount of time left with one on Saturday, so we looked at a list of things to do in the Triangle. Turns out there was a free Greek Fest in Raleigh, so we checked that out.

There was music and dancing, Greek things for sale, and of course the food (which is really the reason we went). We also tried ouzo and Greek beers. Not a fan of anything licorice so the ouzo was meh, but the beer was good.

raleigh greek fest

And then they had a baklava sundae!! It’s basically mashed up baklava over ice cream, and it was seriously one of the most amazing things I’ve ever had. Of course I totally love baklava and anything with honey in it, so, unfair advantage.

baklava

Then we hung out at a bar in downtown Durham called the Atomic Fern, where they have a huge wall of board games you can borrow and play while you sit and drink. We played some we knew and tried some new ones, and now I’ve got some ideas for my Christmas list this year.

atomic fern

We will probably spend some time Sunday cleaning up from all the tornado of boy that happened this week, but are also planning on getting a cleaning service. But I gotta say, I’m gonna miss having everyone here.

It was really fun to have a full house, always someone to talk to, cooking in huge amounts… I can better understand now why my mom always loved hosting giant dinner parties and family holidays, and why my grandmother continued catering long into her 70s.

Food Total: $23.79

This is just from the couple things I picked up for the bayou chicken. Thank goodness that big $300 shopping spree was more than enough to make it through the week. The meals out are not included either, as those come from the ‘eating out’ or fun part of the budget.

Lessons Learned

I think our society has lost something primal and satisfying by no longer having large families all living under one roof, or a community of people that live near each other and all cook and live together.

The last night especially, on Friday, the 4 of us left were all cooking together. My kitchen is teeny tiny but we made it work. Someone was chopping onion, someone else was shredding the Parmesan, someone else dicing the chicken breasts.

It just felt so nice, so right, so comforting. Maybe I do need to open a restaurant someday, and create a team that feels like family.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Weekly Eating – 8/27/18

 

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 us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

 

Well, Saturday ended up being MUCH more productive than I expected! I took that 20 pounds of peaches and turned it into 10 jars of peach jam (4 of which are destined for the food swap) and 6 jars of quartered canned peaches in the pantry! The pantry is slowly coming along as I edge out plastics with glass jars and canned items.

budget epicurean pantry

At the thrift store I also found some nice baskets for pantry items and a ton of excellent glassware. I also spent some time hanging up pants I bought at the thrift store for $4 each to dry, and ironing a batch of freshly laundered handkerchiefs. Oh, and had my first taste of a fresh fig! They are seriously amazing.

budget epicurean ironing handkerchiefs

Also, that ridiculously expensive spirulina? Yeah, turns out it turns all smoothies a really unappetizing brown/black color… The boy and I are both not impressed. Chalk that up to a costly lesson. No photos here… you’re welcome.

And I almost forgot, Sunday I hosted another tea party! I had a few girlfriends over for a few hours, to snack and chat and drink tea (of course). It’s always nice to have time to relax and catch up on each others’ lives. And also the food. I love making it, and I love sharing it, and I love eating it!

budget epicurean appetizers
Local tomato bruschetta and goat cheese stuffed dates and figs with sage and balsamic drizzle

Monday:

Breakfast – smoothie with banana, frozen mixed berries, and spirulina

Lunch – I had a later than usual breakfast, and an earlier than usual dinner, so no lunch today

Dinner – Tonight was Food Swap night! I inhaled some leftover quinoa with veggies before running out the door.

Hosted at Bull City Ciderworks, we had a good turnout, and lots of new faces. I made some new connections, and came home with a pretty great variety of stuff. My first time making biscotti turned out great, thank goodness, and the pistachio cardamom was a hit.

budget epicurean pistachio cardamom biscotti

Tuesday:

Breakfast – smoothie with frozen cherries and blueberries and fresh peaches. Yes that is a plastic straw but it is the heavier reusable kind.

budget epicurean breakfast smoothie

Lunch – I prepped two big kale and chickpea salads over the weekend to have for grab and go lunches. It couldn’t be simpler: 3-4 handfuls of kale, rub with olive oil and lemon juice. Split a drained can of chickpeas between 2 salads, sprinkle on garlic salt, pepper, and grated parmesan cheese if desired.

budgetepicurean kale and chickpea salad

Dinner – leftover chicken and rice soup

Wednesday:

Breakfast – smoothie with frozen tropical mix, fresh peaches, cherry juice, and amla powder. I love this mix of fruit, but I hate that they put coconut chunks in it. Just why?

budget epicurean breakfast smoothie

Lunch – thawed homemade ravioli from a previous food swap with thawed pesto made from my own basil 🙂

budget epicurean ravioli with pesto

Snack – fresh heirloom tomato pico de gallo and blue corn chips

Dinner – I had a bunch of random odds and ends to use up: some pinto beans, a tiny bit of pico de gallo, a couple wet bruschetta. So I figured, why not make a Mexican strata? I layered the bruschetta in a pan, topped with pinto beans and pico, and poured on a few eggs. Baked at 350 for 40 minutes, and top with cheese and avocado.

budget epicurean breakfast strata for dinner

YUM! And now the fridge has more space! #nomorefoodwaste

Thursday:

Breakfast – Leftover pancakes with coffee. Whenever I make more pancakes than we can eat, I pop the rest in a bag in the fridge. Then all it takes is a quick reheat in the toaster, and good as new.

budget epicurean pancakes

Lunch – the other kale and chickpea salad, with grape tomatoes and an apple

more kale

Snack – I had myself a lovely tea time in the afternoon with green tea, my own biscotti, and a johnnycake from a previous food swap

budget epicurean tea and biscotti

Dinner – Thursday $3 Co-op dinner! Tonight was biscuits and gravy. None of us were brave enough to try the vegan biscuit, but the vegan gravy was okay. Not my favorite meal ever, but 8 of us all got together, there was much laughter, and live music. I’d eat cardboard and be happy in that situation. There’s nothing I love more than chill and cheap hangout with friends time!

budget epicurean co-op dinner

Friday:

Breakfast – a sad bowl of cocoa puffs. It was so tasty though!

Lunch – the rest of the leftover Turkish red lentil stew & some more grape tomatoes

budgetepicurean red lentil stew and tomatoes

Dinner – I started a crock pot full of chili this morning, and cannot wait to come home to that delicious smell! It also used up tons of odds and ends: field peas from the last produce box, rest of baked pinto beans, several heirloom tomatoes that needed used up.

The Weekend

Well, this weekend kids off Brofest at our house. Hub’s closest friends from childhood through college are all turning 30 this year, so they decided to do one big reunion /get together / celebration. At our house. For a full week. I have several friends with spare bedrooms on standby and a bag packed if I need a quick escape.

I kid. I’ve met all these dudes, and love them to pieces.

Anyone who is vetted by the boy and remained that closely in touch for two decades or so is clearly a good person. This week of relaxation, bonding, video games, and beer could not be more needed at a stressful point in his career, and I could not be more excited to have a houseful of hungry boys to cook for!

Though that does lead to the next point…

 

Food Total: $366.76

Ouch. Feeding a half dozen grown men for a full week is not a cheap ambition, let me tell you. But I am up for the task. We are now stocked for sandwiches, cereal,oatmeal, grilled cheeses, pizza, and more burritos than I would know what to do with.

There isn’t a spare inch of unused freezer space at this point. And I bet it will be nearly cleaned out by next Sunday. (HOW do parents with multiple boys in their teens at the same time stay solvent??)

But you know what?

Worth it.

Lessons Learned

As Mrs. FAF just pointed out, leftovers are a beautiful thing! I am so thankful both of us not only tolerate but actually enjoy eating leftovers. And I quote often even cook twice or three times as much food on purpose, to save us time later in the week. This is definitely one of my top tips for eating well on a budget.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Weekly Eating – 8/20/18

 

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 us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Over the weekend, I spent some time pulling out diseased squash vines and clearing a corner of the garden. Since there is now space, I also started a big batch of fall seeds!

budget epicurean fall planting seedlings

My library is amazing and has a free seed service, where you can take home up to 4 kinds a few times a year. You can also save seeds and bring them in to share with your fellow Durhamites. I started the 4 from the library and a few from home too, so hopefully I will have beets, turnips, kale, collards, swiss chard, and/or onions in a few weeks.

 

Monday:

Breakfast – smoothie with peaches, bananas, frozen blueberries and flax & amla powder

Lunch – leftover veggie burger + portobello wrapped up in a whole grain wrap with roasted red pepper hummus and sliced veggies

Dinner – This AMAZING egg roll in a bowl from Don’t Waste the Crumbs: https://dontwastethecrumbs.com/2018/03/egg-roll-bowl/

budget epicurean egg roll in a bowl

Tuesday:

Breakfast – I diced up a potato, some mini peppers, grape tomatoes, and sweet potato leaves and cooked them in a frying pan with a lid on for about 15 minutes for a delicious and filling breakfast hash.

budget epicurean breakfast hash

Lunch – Well… I brought leftover egg roll in a bowl. But I forgot that Tuesday is now my busiest day, and I rarely am at my desk between 10 and 2 anymore. So I was starving, and couldn’t wait long enough, and succumbed to Starbucks (the closest semi-healthy option).

budget epicurean emergency starbucks lunch

I felt so much guilt for the $8.50 spent, as well as the plastic container. I’m hoping this makes me remember next week to pack a lunch that can be portable at room temp. I intend to re-use the package at least a few times.

Snack – hummus and veggies

Dinner – I diced up oodles of veggies: squash, zucchini, bell peppers, white corn, and red onion, and mixed it with 1 cup of quinoa and 1 cup of water. Then I baked it at 350 for about an hour, stirring once. The result was an amazing summer one pan dinner.

budget epicurean quinoa summer veggie casserole

I also had another big batch of leftover old bread slices and ends, so while the oven was on anyways I roasted the bread too, and then pulsed it in my food processor to make bread crumbs. Waste not want not right?

Wednesday:

Breakfast – homemade bread with peanut butter and fruit

budget epicurean toast and fruit

Lunch – leftover egg roll in a bowl with rice. I also had my reuseable water cup with straw, real fork from home, and used a hankie as a napkin. Was pretty pleased with myself.

budget epicurean leftovers waste free lunch

Snack – peaches, apples, and pear slices

Dinner – Erin’s amazing Turkish red lentil stew! I thought I over-did it on the cinnamon, as it smelled pretty strong, but the flavor was great!

budget epicurean red lentil soup

Then that night I had a great food debate on Twitter, which all started with popcorn. Of course I ended up making a big bowl.

budget epicurean stovetop popcorn

Thursday:

Breakfast – my tropical granola with almond milk

budget epicurean granola and milk

Lunch – leftover summer veggies and quinoa casserole and a big green salad

Dinner – Thursday night $3 co-op dinner! Some friends and I are making a tradition of it. Can you tell which is the beef hot dog and which is the vegan one? In my opinion they tasted pretty much the same!

budget epicurean co-op dinner hot dogs

We also went to one of the final home games of the Durham Bulls season, and a great time was had by all. Even though we got shut down pretty hard… at least the weather was GORGEOUS.

Friday:

Breakfast – I chopped up a potato, a handful of green beans, some tiny peppers, and an heirloom tomato and tossed it all in a pan with 1/2 cup lentils and 1 cup water. I let that simmer for 30 minutes while I made coffee and fed the dogs and got dressed, and then enjoyed my hot and tasty breakfast.

budget epicurean lentils for breakfast

Yes, lentils for breakfast. Try it sometime, you might be surprised.

Lunch – leftover African peanut stew that I made over the weekend with a giant rainbow of free produce from a friends’ parents.

budgetepicurean african stew

Snack – hummus & veggies

Dinner – leftover eggroll in a bowl

 

The Weekend

This will be a half and half weekend. Saturday is chillax and no stress day, I can be productive or choose not to be. And Sunday I am hosting another tea party!

 

Food Total: $55.49 + 74.05 = $129.54

This week’s delivery box price was a bit steeper than usual because in addition to my usual box I also invested in 10 pounds of ‘seconds’; peaches that were slightly bruised or discolored, to process into frozen, canned, and jam.

budget epicurean produce box

And then I spent a hefty sum at the co-op on Thursday, for a few reasons. One, we are nearly out of maple syrup. And I learned that real maple syrup is HELLA expensive. Like $20 a bottle. But. HFCS is no longer allowed in the house, and therefore this is the only option. Hopefully this will last a good long time.

Two, I did not realize spirulina is FORTY TWO DOLLARS PER POUND. Yeah I got like an ounce, but that cost near $20. Ugh. But it was already in my own glass jar and weighed and I wasn’t about to go put it back on the shelf… so I sucked it up. Better make some damn good smoothies is all I’m saying…

I also caved when I saw this amazing steel straw and straw cleaning brush on sale this week. It was cheaper here than on Amazon, plus now there’s no shipping or packaging, and my co-op benefits a little. I have tons of heavy duty straws but no cleaners, so this is great. Now the ones that are questionable from dried on smoothie gunk can be squeaky clean again!

budget epicurean steel straw

 

Lessons Learned

Bulk, package-free shopping is addictive! I had so much fun last time that I found myself getting some things that were not on my list, just because I had already tare-d jars just waiting to be filled. Hoarding habits die hard folks.

Also, always get wide-mouth if you have the choice. SO much easier to fill. And finally, almonds are heavy and come out really fast! I accidentally overflowed my jar, and had to pull out and extra container to put the handful that spilled into. Because I ain’t wasting $10/lb almonds y’all.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Weekly Eating – 7/30/18

 

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 us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Last week I got a big ol box of tomatoes from Whitaker Farms. This weekend I finally got the time to make a huge batch of my easy peasy blender sauce, and canned 2 huge quarts and several pints. I LOVE homemade tomato sauce so much! The sweetness and complex flavors of locally grown organic tomatoes just can’t be beat.

budget epicurean weekly eating

And since I’m visiting my sister this weekend (more about that below) and she recently learned she has an intolerance for gluten, soy, and corn, I am bringing her a jar of sauce (because I know exactly what is in it) and tried my hand at a new gluten-free noodles recipe using almond flour and tapioca flour. I have no idea if these noodles will hold together or taste good, but at least I tried!

budget epicurean weekly eating

 

Monday:

Breakfast – fruit smoothie with watermelon, local peaches, banana, and blueberries + flax & amla

Lunch – half batch of tuna salad as lettuce wraps, plus some raw veggies and hummus

budget epicurean weekly eating

Snack – cut up fruits

Dinner – I did a crazy clean-out-the-fridge veggie burger with a Turkish twist. I had some roasted beets, leftover cooked potatoes, pinto beans and brown rice. So I tossed it all in the blender with spices and some flax to bind it, and make it into 8 patties, which I lightly fried in coconut oil.

budget epicurean weekly eating

I had some leftover pita bread and tzatziki sauce, and stewed some fresh veggies and cashews in Za’atar and curry powder. It turned out AMAZING all together! Cleaning out the fridge is a great frugal strategy, veggie meals can be truly outstanding, and it prevents food waste, all things that I love.

Tuesday:

Breakfast – Peaches & Cream oatmeal. 1/ cup oats, 1 cut up peach, 3 diced dried apricots, 1 cup almond milk, handful of walnuts. The walnuts added a bit too many calories, so I won’t use them again.

budget epicurean weekly eating

Lunch – leftover shrimp and broccoli fettuccini

Snack – more fruit!

Dinner – Wheat penne with the homemade sauce <3 I steamed some broccoli and cauliflower on the side.

Wednesday:

Breakfast – another round of Peaches & Cream oatmeal, sans walnuts

Lunch – the rest of the curry vegetables and brown rice. Cauliflower, bell pepper, onions, garlic, and fresh tomato. YUM.

budget epicurean weekly eating

Dinner – Chipotle was giving away free guac today only, so of course we had to jump on that! Chipotle is definitely both of our favorite ‘eat-out’ places. The flavor cannot be beat, and I’ve tried to make the chicken and the rice. It is never quite right.

budget epicurean weekly eating

Thursday:

Breakfast – cheerios, because sometimes I just don’t wanna

Lunch – leftover Chipotle. Another reason I love them is because it is almost always enough for 2 meals for me, so basically like half price and I get to eat it twice in a row.

budget epicurean weekly eating

Snack – no way, more fruit?!? 🙂

Dinner – The boy had a tiny bit of ground beef left from making himself burritoes for lunch, and I was craving some warm soup to go with the icky rain. So I tossed together a cup of rice, some stock from the fridge, frozen mixed veggies, and the beef. Bring to a boil and then simmer for 30 minutes. Boom, easy peasy and super cheap comfort food.

budget epicurean weekly eating

Friday:

Breakfast – fruit smoothie with watermelon, pineapple, cantaloupe, and cherry juice, plus frozen blueberries and banana

budget epicurean weekly eating

Lunch – canned soup from my desk at work, because I didn’t have any pre-made leftovers today.

Dinner – on the road!

The Weekend

I’m driving to Ohio this weekend for a wedding shower.

Yup. I agree with you, I am crazy.

It’s about a 10 hours drive both ways. But family. Ya know.

I packed a cooler with some road snacks, granola bars, PBJs, bottled water (re-useable bottles, don’t worry). Hopefully I can make it without giving into temptation for fast food, but who knows. I’m going to give myself grace and roll with whatever happens this weekend. Plus my mom doesn’t know, so it will be a total surprise to her. I can’t wait to see her face. 🙂

Food Total: $27.03

This week I did not go to the grocery store at all! It went by in a blur actually. I meant to go Wednesday but then it was monsooning. Then I was going to go Thursday, but the rain was even worse. So we scrounged and figured it out and it worked out. The produce delivery box was more than enough to get us by combined with what’s in the pantry.

Lessons Learned

Apparently I have far more food in the house than I even realized. We didn’t go to the grocery store this week and barely even noticed. I may be able to spread out grocery shopping to every other week soon, and just stock up on enough yogurt and bananas to get the boy through to the next trip.

Also I need to get back to batch cooking on the weekends again. I’ve been lax on planning and prepping, as summer is just plain crazy. We are definitely gone more weekends than we are here, and weekends are when I have the time, energy, and mental space to do these things. So I’ve been scrounging for lunch and snacks lately, and had a few ‘what the heck do I make for dinner’ moments. Those prepped “food, fast” meals are definitely required.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 7/09/18

 

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 us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Gosh, it feels good to be back y’all!

This summer has been a lil crazy, and we haven’t been great about meal planning with being gone or hosting family pretty much every weekend. But that’s ok, sometimes life is like that.

Over the weekend I made a huge ol pork roast and a big batch of ground turkey, because the boy was sad about how long it had been since we had burritos. So… lots of meat in the fridge. He was pleased. I also made a giant crock pot full of black beans which became my best black bean soup and black bean burgers.

budget epicurean weekly eating meal plan

While my sister was in town last weekend, we also went shopping and picked up a ginormous box of honey cheerios on sale, because she has discovered that she has a gluten, soy, and corn intolerances. As you can imagine, that significantly limits ones food choices. Turns out cheerios is one cereal that has no HFCS or soy or wheat in it.

And, we also made a batch of macarons! Because almond flour is just fine. And I’ve always wanted to make them! They turned out pretty darn good looking too. I added a few fresh strawberries to the filling and we put cocoa in the batter for some chocolate strawberry flavors going on. Delish.

Oh I also got a big-a$$ watermelon, and turned it into all kinds of goodies! I pickled a big batch of rinds for a Food Swap next week, we ate tons of it fresh, it became a watermelon-feta-mint salad, and several smoothies.

budget epicurean weekly eating meal plan

Monday:

Breakfast – Honey cheerios + a banana + soymilk

Lunch – Black bean soup!

Dinner – Enchilada casserole. This used up some small corn tortillas, black and pinto beans, pulled pork, corn, and tomatoes. Topped with pickled jalapenos, cheddar, guac, and salsa. SO DANG GOOD.

budget epicurean weekly eating meal plan

Snack – a macaron

Tuesday:

Breakfast – same cereal, bc I’m boring!

Lunch – leftover enchilada and a salad that happened to match the skirt I was wearing that day, haha

Dinner – portobello stir fry

budget epicurean weekly eating meal plan

Wednesday:

Breakfast – smoothie with watermelon, pineapple, frozen blueberries, blueberry kefir, and greens

Lunch – leftover stir fry, and a Greek salad

budget epicurean weekly eating meal plan

Dinner – Leftovers! We are going out of town again for the weekend, so I’m busy using up or freezing all the perishables

budget epicurean weekly eating meal plan

Thursday:

Breakfast – smoothie with watermelon, pineapple, frozen blueberries, blueberry kefir, and amla powder

budget epicurean weekly eating meal plan

Lunch – uhhh it was a bit of a crazy day, so I didn’t get a lunch per se. I did sneak a maple bacon donut that was brought in to work. #noregrets

Snack – a cranberry yogurt

Dinner –we were tired of all the leftovers, so we decided on a spontaneous date night to AYCE sushi at RocknRolls!!

budget epicurean weekly eating meal plan
In case it was unclear, I REALLY love salmon sushi. Also I ate three teenage boys next to us under the table!

Friday:

Breakfast – I finally successfully used up all the watermelon, so today’s smoothie was frozen blueberries and cherries, pineapple and flaxseed powder

Lunch – Black beans & rice

Dinner – whatever we can scrounge up before heading to the airport. Everything else will get frozen while we’re gone.

The Weekend

We had a death in the family, so we are out of town for the weekend. It will definitely be interesting seeing how expensive and wasteful traveling is. I am going to try to plan ahead and pack at least some nuts or trail mix to take so I don’t give into temptation to buy things at the airport.

Y’all are in for something BIG on Monday, so stay tuned!

Food Total: $5.92

All the major expenses happened last week or earlier, so I’m not counting them for this week. When we return though I’ll have to do a stock up trip. If you really want me to fess up, that pic at the top was an ALDI stock up last week that cost us $68.79.

The only things purchased were on a whim, a stop-in at Walmart on my way to work. I desperately needed Ibuprofen (one to keep in my car) and some cold sore medication (BOO cold sores, the worst) and while there I grabbed some bananas and avocados.

Luckily, I remembered to grab one of my reusable canvas bags from the car! So no plastic bag, yay!

Lessons Learned

So, the boy actually eat way less meat than I think he does. Especially now as I am borderline vegetarian and am not very helpful in eating it. And I think… that… I may have actually burnt him out on burritoes! I did not know that was possible. But he said he actually got tired of the ground turkey and pork (I guess that’s what happens when that is all there is to eat for lunch and dinner for a week straight…)

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

5 Freezer Meals for 1 or 2 in 30 minutes

 

I know that’s a lot of numbers in the title, but what do you expect from a finance & food blog? 😉 There are many ways to save money on one of most people’s biggest budget categories (after housing): food.

  1. Eat at your parents house
  2. Eat only Ramen noodles
  3. One meal per day
  4. Intermittent fasting
  5. Freeganism
  6. Vegetable garden/farming
  7. Bulk buying
  8. Couponing
  9. Meal planning
  10. Freezer meals

I could go on and on, but you get the point.

But every tip will not work for every person and every situation.

If you are in a dorm with just a small refrigerator and 6 months until you move again, your life is drastically different from a family with four children in the suburbs with two chest freezers.

I’ve designed meal plans for the Dollar Tree, one week of dinners from one pork roast, and 10 freezer meals in one hour.

The Freezer Meals For 2 Plan

This plan is designed for smaller households, who have a freezer.

One or two people.

I made all of these meals for a friend who was about to have a baby. Having freezer meals on hand makes feeding yourself when sleep deprived and stressed so much easier! But these meals are also great for single people or couples who don’t like to cook, as they are super easy and stress free.

So if you have a big family or a big appetite, these recipes might not be for you. However they are very easy to scale up, simply double or triple the ingredients, and use larger freezer bags.

This is also designed to go straight from ingredients –> bag –> freezer –> thaw in refrigerator –> oven or crock pot.

5 freezer meals in 30 minutes

To complete these 5 freezer meals, in addition to the food ingredients you will need:

  • 5 quart sized freezer bags
  • Sharpie or other permanent marker
  • Container in which to thaw the bags in the refrigerator (otherwise they will leak condensation all over)

The ingredients are pantry staples (at least in my house!) and items you can easily find at most any grocery store. You can of course step up your game slightly and use dried beans you cook yourself, or produce straight from your garden. These tricks will lower the total cost even further.

But the total for this should be less than $30, for 5 nights of meals for 2 servings each, possibly with leftovers. I will also include some tips at the end on how you can jazz up each one to make it your own.

Per serving total = $3 or less

Recipes included:
  • Chicken & Rice Casserole
  • Chicken Tortilla Soup
  • 3 Bean Vegetarian Chili
  • White Bean & Barley Soup
  • Corn & Potato Chowder

5 freezer meals in 30 minutes

Entire Ingredients List:

  • 2 cans pinto beans
  • 1 can white beans
  • 1 can kidney beans
  • 1 can black beans
  • 2 cans diced tomatoes
  • 1 can corn (can use frozen)
  • 1 bag frozen mixed vegetables
  • 1 large chicken breast, cut in half, or 2 total
  • 1 cup barley
  • 3 large carrots
  • 1-2 large baking potato
  • 1 onion, diced, or dried onion
  • Garlic powder or fresh garlic
  • Italian seasonings
  • Chili powder
  • Bouillon
  •  1/4 cup flour
  • 1 cup rice

You will be using half or a third of some of these cans, I did not measure it out, I just eyeballed it. If you feel more comfortable with exact numbers, go ahead and get out a measuring cup.

Step 1: Cut up your carrots and potato and onion into a small dice. I did not peel either the potatoes or carrot, but you can if you want. You can also use canned potatoes, though the end product will be soggier. You can also use dried onion, like I did.

Step 2: Label your bags and write the instructions out. Trust me, you want to do this part before the bag is full and possibly wet outside.

Step 3: Open and drain all your cans.

Step 4: Cut a large boneless skinless chicken breast in half, or use two smaller cuts. You can leave the breast whole, or dice it up, either way works. You could also use canned chicken, 1 per recipe.

 

Once you have your labeled bags ready, just dump the ingredients into them, in the order listed. You want to put the meat in last, so it is the first thing to come out when you cook it. Then push out any air in the bag, and seal. Freeze laying flat if possible, as they are then easier to stack and take up less freezer space.

 

Chicken & Rice Casserole

  • 1/2 can corn
  • 1/2 bag frozen mixed veggies
  • 1 cup of rice
  • 1 cup of water
  • 1 bouillon cube
  • 1 chicken breast

*Thaw overnight. Bake at 350 in a casserole dish for 1 hour, or in crock pot on low for 2-3 hours, shred chicken before serving.

 

Chicken Tortilla Soup

  • 1 can pinto beans (or black beans)
  • 1/3 can diced tomatoes or 1 cup salsa
  • 1/2 bag frozen mixed vegetables
  • Diced or dried onion
  • 1 chicken breast

*Thaw, simmer on stove for 1 hour, or in crock pot on low 2-3 hours. Top with tortilla chips, sour cream, cheddar cheese, avocado…

 

3 Bean Vegetarian Chili

  •       1 can of 3 different kinds of beans
  •       1/3 can diced tomatoes
  •       Dried onion, garlic powder
  •       2 tbsp chili powder

*Thaw overnight. Add to slow cooker with 3 cups water, cook on low 6-8 hours, or high for 4-6 hours, stirring every hour or so if possible.

 

White Bean & Barley Soup

  •       1 cup white beans (or 1 can)
  •       1 cup barley
  •       ½ – 1 cup cut up carrots
  •       ½ white onion, diced
  •       1-2 cubes bouillon
  •       1/3 can diced tomatoes

*Thaw overnight. Add 6 cups water, simmer 2 hours on the stove or cook in crock pot on low for 6-8 hours.

 

Corn & Potato Chowder

  •       2 potatoes, diced
  •       ½ can corn
  •       ½ cup flour
  •       Garlic, onion, bouillon
  •       Optional: 1tbsp Italian seasoning

*Thaw, add 2 cups water and simmer 2 hours on the stove or cook in slow cooker on low 4-6 hours.

 

5 freezer meals in 30 minutes

 

 

 

Sweet Potato & Kale Breakfast Hash

Sometimes all you have time for in the morning is a bowl of cold cereal before you rush out the door. But sometimes, you want something warm, hearty, and filling. And also healthy. And also pretty quick to make… Seems like a tall order right?

Well, this is one of my best kept not-secrets! It is hands down one of my favorite hot breakfasts, and I talk about it all the time when people ask for super healthy, but also cheap, and also fast, recipes.

With a power duo of sweet potatoes and kale, you have a whole slew of vitamins and nutrients and fiber running around your body, and it’s not even 9am yet!

Or, you could easily make this a breakfast-for dinner situation, or serve it over brown rice for an even more filling anytime meal. Sweet potatoes are scandalously cheap for how nutritious they are, and you can use whatever green is on sale, kale, collards, swiss chard, spinach all work great here.

sweet potato and kale breakfast egg bowl

It is simple and perfect just the way it is, with only 3 ingredients. However, you could also top it any way you choose. I’ve enjoyed hot sauce, salsa, avocados, or adding black beans or chickpeas (in addition to or in place of the egg).

The best part? You can turn it to simmer, put on a lid, and walk away for 15-20 minutes. That gives you time to shower, dress, do some yoga, or find the kids’ shoes, and still have a hot and fresh breakfast ready when you are.

Protip: you can also make one big batch of this at the beginning of the week or on the weekend. Just roast a big pan of sweet potato, or heck any type of squash too, and steam some greens and keep it in the refrigerator. The all you do is heat it up and toss on an egg and you’re ready to take on the world.

Ingredients:

  • 1 sm-med sweet potato
  • 4-6 stems kale, stems removed
  • 1 egg (cage free/pastured if you can)
  • Optional: lemon juice, garlic salt, hot sauce

sweet potato and kale breakfast hash

Step 1: Dice your sweet potato, the smaller the faster it cooks. I usually don’t peel mine, I want all those lovely vitamins. Spray a pan with cooking oil, brush with olive oil, or add a tbsp broth or water. Add the sweet potato, cover, and simmer for 20-25 minutes, until soft when poked with a fork.

sweet potato and kale breakfast hash with egg

Step 2: Rinse the kale, and remove the stems. Tear into bite sized pieces. Once the sweet potato is soft, add the kale and cover again for another 5-7 minutes. The kale should wilt and become soft. If you like, add a squirt of lemon or lime juice and some garlic salt here.

sweet potato and kale breakfast hash with egg

Step 3: Remove the sweet potato and kale to a plate, and crack in an egg. Or, you can just cook it right into the greens! Once the egg is cooked to your liking, top your plate, and dig in. I usually leave it just a touch runny, to swirl the potatoes around in the yolk. You could also add in some toast for dipping.

 

Weekly Eating – 2/12/18

 

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 us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Over the weekend I cooked up a big batch of black beans in the slow cooker, which became some meal prep black beans and rice lunches, my best black bean soup, and a little left over for burritos or whatever is needed later.

black beans and rice lunch meal prep

I also finally got up the ambition to make a butt-load of pierogi! If you have had pierogi, you know how damn delicious these carb-on-carb dumplings are. If you have not, you are missing out on some serious buttery deliciousness.

mashed potato pierogi

Not going to lie, there is almost zero redeeming nutritional qualities to pierogi, but they are amazing, even more so when homemade, and I intend to take them to the next Bull City Food Swap. These will be a very high-ticket trade item, so I’m hoping to get some good swag in return!

mashed potato pierogi ready to freeze

Monday:

Breakfast – Cherry Waffles! The boy’s favorite fruit is cherry, cherry everything and anything. In the spirit of Valentine’s Day this week, I picked up a can of cherry pie filling with the intent to make some sort of delicious things with it. And I did.

cherry pie filling waffles

They came out very soft vs. crunchy, but I actually preferred them that way. And I turned more of the cherries into a berry sauce by boiling it down with some cherry juice added.

cherry pie filling waffles

Snack – So there were some muffins left over at work from last week, and we all know I can’t say no. So I had a second breakfast of a banana nut muffin. No regrets.

banana nut muffin

Lunch – there was a grilled cheese & soup potluck today! It was amaaaazing, and so perfect on a chilly, rainy day. I stuffed myself silly on jalapeno popper grilled cheese and southern Pimento grilled cheese, chili, tomato soup, and I brought my best black bean soup.

grilled cheese

Snack 2 – I was feeling a little guilty about the carb-licious day, so I snagged a cupful of fresh raw veggies from the veggie tray someone brought to snack on at my desk all afternoon.

veggie tray

Dinner – I’ve been jonesing to try a spicy Thai carrot and sweet potato soup ever since I traded for some at December’s Food Swap. I roasted some carrots and sweet potatoes, and whizzed it up in a blender with ingredients including cayenne, garlic, ginger and tahini.

spicy carrot and sweet potato soup

Topped with some cashews and golden raisins, it was absolutely perfect! I’m in love. Just in time for V Day. (Even if the boy said it looked and tasted like baby food…)

spicy carrot and sweet potato soup

Tuesday:

Breakfast – I found this recipe at my friend Stephanie’s blog, and for once was excited for a smoothie with turmeric! It has a pretty strong flavor, even for a die-hard exotic spice lover like myself. This turned out great though, the yogurt makes it smooth and the mango was the major flavor that stood out.

mango and turmeric smoothie

Lunch – Black beans & rice with salsa, steamed broccoli, and leftover lentil veggie burgers

beans and rice with veggie burgers

Dinner – Tuna noodle casserole, a childhood classic 🙂

tuna noodle casserole

Tonight was also spa night! The puppers needed a trim badly, I cut off almost a whole dog’s worth of fur. Yes, I did it myself, and yes I used scissors. He is an amazing animal and calmly stood still the whole time. That face though, right?!?

puppies after a fur trim

And mama also got a haircut finally! I’ve been complaining about it for months, but my frugal heart won’t allow me to spend money on going to get it cut at a salon. So usually I ignore it, and go 2-3 years between cuts. But I figured, hey, the dog doesn’t look completely insane, may as well try myself next! (Yes, I used different scissors).

giving myself a hair cut

And you know what? It came out ok! I took off almost 6 inches, and there was still so much left that not a single person commented on it all week. LOL.

Wednesday <3:

Breakfast – For breakfast on Valentine’s Day, not only did hubs get his usual coffee in bed, but I also used the remainder of the cherry pie filling to make cherry heart shaped pancakes! With some cherry sauce and a little melted chocolate, oh my, it was heaven.

cherry pancakes with chocolate sauce

And then proceeded to make Twitter jealous, ha, not my intent…

Lunch – Black beans & rice with salsa, and leftover turmeric mango smoothie

black beans and rice with turmeric smoothie

Snack – our admin gave us cute valentines with a KitKat, and a coworker brought in special white chocolate dipped cookies!

Valentines

Dinner – I cook 364 days per year, but this day is the boy’s day to cook 🙂 He did a fantastic job, with bouquets of flowers inside the door and on the table.

Valentines day bouquet

We opened a bottle of the “good wine” (yeah an actual bottle, not a box!), and he impressed me with a salad to start, followed by fresh baked bread, and mozzarella stuffed shells. He even got a bunch of parsley and diced it to put on top you guys! It was soooo tasty, omg.

Valentines day table set with wine and flowers

Didn’t even get a picture, because a) we scarfed it down too fast and b) no tech allowed tonight. He got a cute handmade card from me, and a chocolate bar that said “you’re one in a billion”  🙂

Thursday:

Breakfast – Mixed berry smoothie

mixed berry smoothie

Lunch – the rest of the carrot-sweet potato soup & blueberries

spicy carrot sweet potato soup and blueberries

Snack – handful of peanut M&Ms on my way back from a meeting

handful of peanut mms

Dinner –I made the split pea soup recipe from Plant Powered For Life, and it was damn delicious. I can’t believe I’d never had split pea soup before now! And I had some green beans that were going to go bad soon, plus a half bag of cranberries, so I simmered them together with a little lemon zest for a tasty tart side dish.

split pea soup and cranberry green beans

Friday:

Breakfast –Loaded baked sweet potato with black beans, sauerkraut, salsa, and avocado. It’s a pretty weird flavor combination, but I’m finding out more and more that that’s what I’m all about! I love the sweet potato sweetness, plus the creamy avocado, and the red cabbage sauerkraut is just the right salty tang.

loaded baked sweet potato

Lunch –black beans & rice & salsa! I may be boring but it is always guaranteed to be delicious. And super cheap.

black beans and rice and salsa

Snack – blender hummus and bell peppers/cauliflower

blender hummus with raw veggies

Dinner –Stir Friday! It has been a while since a stir Friday has happened, so I was excited about this one. Basmati rice in the rice cooker, and I found a stir fry mix on sale $1.69. It was so green and totally vegan, and the boy said “for what it is, it didn’t suck, good job”

green veggie stir fry

The Weekend

This weekend we are taking the leap and finally doing TSA precheck! We have some serious travel coming up between a back-to-CT trip for work, a long overdue vacation, and at least two family weddings this year, so it made sense to finally get it. Hopefully it will make traveling slightly faster and less stressful.

We are also ripping off the band-aid and doing our taxes! Who knows if we will owe or if Uncle Sam will owe us, but I will feel 1000 times better having this particular chore off the to-do list.

Food Total: $80.12

Well, I overshot my $75 stretch goal but I’m under my $100 goal, so I’ll call this week a win! It also included a trip to both Harris Teeter and Kroger, to take advantage of sales and coupons unique to each place. I am lucky that I live about a mile from both stores.

$25.77 coupon $8.56
Dairy $10.99 Staples $0.00 Fruit/Veg $11.15 Extras $3.63
Chobani 4pk x2 7 Stir fry veggies 14oz 1.69 Vday choc bars 2.97
HT brand yogurts 5 2 Stir fry broccoli 12oz 1.69
Sliced provolone 8oz 1.99 Bananas 11 3.14
Asparagus 1lb 1.84 Tax 0.66
5lb Potatoes 2.79
$54.35 coupon $19.10
Dairy $0.00 Staples $17.61 Fruit/Veg $14.11 Extras $22.63
Sargento sliced cheddar 0 Garlic bread loaf x2 3.58 Frozen pep/onion mix 1.5 Foil 200 sqft 6.99
Sesame bread loaf 1.49 Sweet potatoes 99/lb 2.65 Cracklin’ Oat Bran 4.99
Bagels- plain 6 0.89 Avocado 0.99 ZZZquil 5.99
Canned tuna x3 1.5 2lb green beans 2.99 Toothpast 3 4.66
Pasta x5 2.5 Bell peppers 2 1.98
extra wide noodles 1.99 Pint blueberries 2 4
pasta sauce can 0.89
Pancake/waffle mix 1.79
Grits 1.29
Pancake syrup 1.69

I do find it slightly amusing that aluminum foil is more expensive than any grocery item I buy… but 200 sq ft should last quite a while. And it makes me feel pretty great to have no spending at all in the “Meats” column this week.

Lessons Learned

We have been going pretty hard on the carbs lately, and I’m not sure why. Other than they are constantly on sale. I’ve gotten super cheap pasta, rice, bagels, and bread lately. It’s unfortunate that our food system encourages the consumption of pretty nutritionally void foods while making things like “salad mix” cost $6 or more… but also, during the winter and rainy season I really am not feeling salads. Winter is for comfort food. So long as I keep fitting in my jeans, I won’t panic yet. I know spring is right around the corner, and with it the abundance of produce I’m beginning to crave.

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 10/10

 

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 us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Ha, do y’all remember those commercials for 10-10-220? This week’s date made me think of it. Sheesh, I’m old…

Wow, there is so much going on in this with the grungy guy, the flirty lady, the cops and donuts routine… we won’t go there. Has anyone actually used this? Does it still work? No I kind of want to make a call to, say, Ecuador or Kazhakistan just to see.

 

Monday:

Breakfast – granola bar

Lunch – mason jar salad

Dinner – Buffalo chicken grilled cheese & soup

I saw this recipe online somewhere last week, and knew I had to have it! We had plenty of shredded cooked chicken from a whole one I roasted in the crock pot. I added in some Ranch and Yum Yum Sauce too, because why not?

I had mine with some homemade chicken noodle soup, and the boy had some tomato soup with his. They were quite tasty!

Tuesday:

Breakfast – 2 scrambled eggs on toast

Lunch – Cabbage vegetable soup, actually very flavorful and like, 20 calories per bowl! I may have had a few…

Dinner – Burritoes. Because there is never a bad time for a burrito.

Snack – M&Ms, peach yogurt

Wednesday:

Breakfast – Chocolate peanut butter bar & yogurt

Lunch – Black beans & rice. I had made about a half pound of black beans from dried over the weekend, so combined with some leftover brown rice this is a super simple lunch I pack quite often.

Dinner – Lemon Honey Chicken Breasts in the slow cooker with steamed veggies & potatoes. I didn’t get a picture of this one, mostly because we were hungry and ate it too fast, but also it just wasn’t pretty. But it tasted good! Just 2 chicken breasts on low in the crock pot all day with a dash of lemon and a drizzle of honey.

Snack – raw veggies & blender hummus

Thursday:

Breakfast – 2 scrambled eggs on toast. For whatever reason, I’ve been in a scrambled eggs mood this week.  ¯\_(ツ)_/¯

Lunch – Homemade chicken noodle soup <3

Dinner – Stir Fry! Stir Thursday… Stursday? I sorta cheated and used a pre-packaged mix for this. But ya know, sometimes you just don’t want to chop a bunch of veggies, and it would also be more expensive for me to buy a tiny quantity of snow peas, carrot, broccoli slaw, etc. So when I saw this on sale, of course I snagged it.

I had some shredded chicken still left from my whole chicken, and between  the veg and chicken it was the perfect amount of food for the two of us. I made a big batch of brown rice in the rice cooker, and kept the rest in the fridge for later meals.

Snack – Granola bar

Friday:

Breakfast – scrambled egg wrap with salsa

Lunch – Rice & beans, mason jar salad

Dinner – Friday the 13th party! This is the only Friday the 13th all year, and it just so happens to be in October. So we decided to have a fall/Halloween dinner party for the occasion. It was a small affair, with good food, corn hole, good conversation and a lot of laughs.

I roasted 2 big pork loins, along with some potatoes with rosemary and acorn squash with nutmeg. Some homemade stuffing, homemade sauerkraut, and whole wheat dinner rolls rounded out the meal. It was quite tasty, if I do say so myself!

I also had made some rosemary lemonade (since I have a gigantic rosemary bush by the mailbox that needs harvesting), and a special spooky rum punch.

The Weekend

I decided to finally stop procrastinating and bake something to welcome a few new neighbors. In the past 2 months, 3 houses on our block had been sold, and I desperately wanted to welcome them to the ‘hood. So I took some applesauce I had made last weekend, and turned it into cinnamon apple muffins! Everyone knows the quickest way to befriend someone is to feed them. 🙂

Sunday was quite productive too, I did some recording (potentially some exciting announcements coming soon…) and along with the muffins made a huge batch of my #1 recipe: Buffalo chicken potato bake.

Also prepped several mason jar salads, and a pitcher of smoothie for quick breakfasts. Cleaned out the refrigerator of some very old stowaways (green tomato salsa… from Connecticut? Ew!) and took everything out of the freezer, reorganized it, and made the rest of the month’s meal plan based off of what we have. Phew!

Food Total: $166.04 (less booze = $67.35!)

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Ouch… But we were having a fall/Halloween/Friday the 13th party, so I stocked up on several seasonal and variety packs of beer and some wine. I also picked up some dry ice, to make the punch extra bubbly and spooky. There was also a good price on honey, and since we want to dabble in making mead I grabbed some, so about $20 of that is honey. Without the party costs, food this week was actually way below budget!

There were some great sales on chicken breasts, so even though they weren’t on the meal plan I snagged a few. We can adapt the weekend or next week’s meals or freeze as needed. I also found a great discount on 70/30 ground beef, which we ALWAYS need, so I grabbed that too and froze it.

Lessons Learned

Honestly, in terms of what was on my grocery list this week, the cost was under $40! Not bad. But stocking up ahead of time when there are great sales is one of my favorite grocery tricks to keep overall spending and cost per meal low.

Another lesson here is that alcohol is not a frugal beverage! Of course, the best beverage choice is free: water. But we both enjoy a glass of red or a cold beer now and then, and especially in social situations. Sure, we could tell everyone to BYOB and maybe even get a few free leftover 6 packs, but I prefer to be generous when hosting. And hubs loves variety!

It did bring up the conversation of homebrewing again though. We might have to follow Mr. Picky Pincher’s lead on this one!

 

How about you guys, did you have a great week or a learning week?

Weekly Eating – 10/2

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 us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Monday:

Breakfast – raisin oatmeal

Lunch – Faux pho! We had tons of leftover shrimp fettuccini with broccoli and carrots from last week, so I decided to remix the leftovers. I put about a cup of pasta in a mason jar with some of the veg and shrimp, and added a little bit of purple cabbage, a tbsp of white miso paste and tsp of chicken bouillon powder.

Don’t you just adore this little lunch box?! Get yours: http://amzn.to/2y7wXms

When it was lunch time, I just added hot water from our keurig machine at work, and shook it up. Side note, make very sure your lid is tightened prior to shaking! 😉 This was SO GOOD, and was a great way to make leftovers fresh. I could easily add other toppings too like fresh basil, chopped green onion, crushed peanuts, etc.

Dinner – leftovers! Shrimp fettuccini, just as is with some garlic powder. Fortunately I love this stuff, so I’m not tired of it yet. I also went grocery shopping and processed a huge volume of fresh veg into bags for the freezer, a GIANT pot of cabbage soup, and a jar of purple cabbage to become sauerkraut.

Tuesday:

Breakfast – coconut almond yogurt

Lunch – The other half of the hamandegger burger from Cowfish last week, plus a salad in a jar. This is my version of balance.

Dinner – Since it was National Taco Day, obvs we had tacos! I mixed some chicken breasts with cranberry juice and homemade Pepper Jelly in a crock pot, plus some rice, pinto beans, lettuce, hot sauce and plain Greek yogurt

Wednesday:

Breakfast – KIND bar

Lunch – free pizza at a work meeting!

Dinner – Ham & Scalloped Potatoes (but with a surprise layer of green cabbage! Because I have a lot, it is good for you, and I like it. Hubs was less than thrilled but ate it, bless his heart.)

Snack – fresh veg & blender hummus

Thursday:

Breakfast – made a new batch of the Chocolate Peanut Butter granola bars! These will be appearing a lot the next few weeks.

Lunch – Cabbage & Veggie Soup: chock full of all kinds of veggies, tomato juice, and nutrition

Dinner – I harvested the last of my basil plant to make a big batch of blender pesto. I served it over the last of the massive vat of Shrimp Fettuccini with Carrots & Broccoli to make it feel totally new. With a side of warm garlic bread, it really hit the spot!

Plus I had an extra cup of pesto leftover, which I popped in the freezer for later. At some point during the winter, I can pull it out for a nice warm taste of summer.

Friday:

Breakfast – homemade chocolate PB pretzel bar

Lunch – Mason jar salad

Dinner – I splurged a bit and met a friend for wine and apps after work. We went to a place called Town Hall Grill, and it was so cute! We just had a nice glass of wine to unwind from the week and catch up a bit, before she headed to dinner with her in-laws and I headed home to make a beef stir fry.

I used a bag of veggies I froze from Monday, a chunk of steak from an on-sale roast, and the remainder of the cooked pasta from last week’s Shrimp Fettuccini. Combined with some soy sauce, jalapeno hot sauce, and YumYum Sauce, it was by far the most delicious, frugal Stir Friday yet!

Snack – someone at work brought in M&Ms and peanut butter crackers. I gave in and had some, and it was actually a pretty great combo of sweet and salty

The Weekend

This weekend is the first weekend in like a month 1/2 that we aren’t going somewhere! We are excited to relax, but also have a lot of adulting to do, and some fun house projects we plan to start on. We want to build a nice trellis walkway in the backyard, and line the trail from fence to door to garden with gravel.

Also, we will be building a raised bed garden, for perhaps some fall planting and definitely prep for next spring. Cleaning out the gutters, if the ladder + hubs is tall enough. And if I get very motivated, I want to make several corn tacos with my Maseca, and make black bean breakfast tacos to freeze for the coming weeks.

 

Total: $58.78

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

This week I was quite proud of myself! I found several bags of clearance produce, where they sell for 0.99 regardless of what is in the bag. I got 3 bell peppers, 6 zucchini, and 4 yellow squash for $3. Between that and the dirt-cheap cabbage heads, we had TONS of fresh produce for barely $5.

I also finally got the motivation to make another batch of granola bars, which I desperately love the taste of. They are the perfect grab-and-go breakfasts, for when I don’t have time to make smoothies in a jar ahead, or a hot egg something. Plus a surplus of leftovers, all combined to make this a very frugal food week.

Lessons Learned

As much as I love going place and having people over, sometimes you need a no-plans weekend. Adulting is hard, and if you don’t stay on top of all the random chores and to-dos, then you will end up having to pay others to do your work and maintenance.

And as much as I’d love to have someone just show up and suddenly the laundry is done, the grass is cut, the landscaping is immaculate, and there are no dust bunnies to be found, I would much rather watch my savings account balance creep up, and dividends pile up in my investment accounts.

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How about you guys, did you have a great week or a learning week?