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 was our travel home day from a family funeral. We were smart, and prepared a batch of blueberry muffins ahead of time, so we would have something on the plane. I had also packed a bag full of healthy granola bars, energy bars, and fruit snacks.
It was nice to get home, and check in on the gardens. Turns out 4 days of no watering isn’t enough to get these plants down!
The zucchini finally has oodles of little baby squash coming.
I CANNOT WAIT TO DROWN IN ZUCCHINI. I’m weird and I know it. #sorrynotsorry
The tomatoes are also starting to produce fruit, there are several dozen tiny green globes. Not quite large enough to pick for fried green tomatoes, but I am so antsy. I’m dying for a taste of home grown tomato sauce on pasta. I’m also stoked that the volunteer cucumber is doing so well, since the ones I planted on purpose never came up.
Oh, and since our fence got smashed by a tree in a storm a few weeks ago, we’ve caught deer in the yard a few times. I absolutely hate this, as they are very destructive towards those things I love so much, my plants. And, the poo in my yard. Which is apparently infinitely interesting to our dogs. To the point that they want to wear it as a fragrance.
Yeah, green, stinky deer poop. The dog rolled in it. His face says it all.
Breakfast – Blueberry muffins
Snack – Granola bars
Lunch – Leftover frozen burrito fixings
Dinner – White bean & pork soup. I pulled a frozen package of pork out of the refrigerator when we got home for burritos, then used some more of it to make a quick soup for dinner.
White beans are a favorite of mine, so simple and delicious. I added some onion and carrot and radishes that were wilting in the produce drawer. Simmered on the stove for a few hours, it was a delightful just-got-home meal.
Breakfast – thawed pancakes with raspberry jam
Lunch – Leftover soup from yesterday
Dinner – Quesadillas: pulled pork & BBQ for the boy, thawed black beans and cheddar for myself. With avocado, salsa, and plain Greek yogurt as toppings.
Snack – someone at work brought walnut brownies and was kind enough to share, so I had two of those
The brownies made me think Hey self, you have tons of black beans still, why not make black bean brownies?? They count as breakfast, snacks, dessert… so I did, and used this recipe from Chocolate Covered Katie.
They came out a little gooey, but that’s how I like my brownies. They were almost like chocolate-chip-dotted fudge. That I don’t have to feel at all guilty about eating!
Breakfast – Cherry Vanilla overnight oatmeal. I layered the last of my steel cut oats in a jar with some ground flaxseed, vanilla soymilk, and frozen cherries and stuck it in the fridge overnight.
Lunch – Leftover black beans & rice with salsa
Dinner – I pulled out some chicken from the freezer, and threw it in the crock pot with a jar of my sweet pepper jam for the boy, and thawed a black bean burger for myself with steamed fresh broccoli and white corn to go with it.
Snack – an amazing black bean brownie
Breakfast – cherry vanilla smoothie: I had some oatmeal left that I didn’t finish, so I tossed it in the blender with some cranberry juice, extra frozen cherries, and a banana
Lunch – Chickpea sweet potato curry with brown rice, thawed from the freezer
Snack – you’ll never guess…. yup, brownies!
Dinner – Vegan alfredo on wheat pasta, made with silken tofu. Recipe from Saving the Crumbs.
Sounds crazy but I promise it was actually really amazing. The sauce was thick and creamy and the flavors complex thanks to a dash of nutmeg and cayenne. Even the boy said it was some of the best alfredo he’s ever had. Except it had “too much chunky stuff” LOL (that’d be zucchini & squash)
Breakfast – smoothie with cantaloupe, frozen berries, banana, amla powder, cherry juice, and flaxseed
Lunch – Leftover veggie alfredo
Snack – fresh fruits: pineapple, pears, blueberries
Dinner – Leftovers, or else out somewhere with the parents
The boy’s parents are in town this weekend, bringing us some things we’ve inherited. So we will be finding places to put things and use what we picked out, and will get to spend a little less stressful downtime together. This also means the ‘eating out’ costs will likely be high this weekend, and I probably won’t cook at home as much. I’m okay with that.
Food Total: $27.60 + $27.03 = $54.63
We used up a bunch of things from the freezer, which is awesome. The chest freezer is getting a little out of control, so it might be time for a deep clean and defrost soon.
I still have tons of bags of frozen vegetables, pork chops, various seafood, several types of ice cream and frozen treats. We will slowly work our way through these things and then I will only re-stock with pre-cooked items like rice and beans and veggie patties.
|forelle pears 2||1.77|
|yellow peaches 2||1.65|
|black plums 3||1.49|
|zucchini 2 yellow squash 1||2.94|
|kale 1 bunch||0.99|
|yellow corn 5||2.5|
I had my first attempt at Zero Waste shopping, at Harris Teeter. It wasn’t even pre-planned, which I am a little embarrassed about, but I did a great job of not needed plastic bags and bringing home very little waste, which I am thrilled about.
I bought solely fresh produce, so there were of course bar code stickers, and the cauliflower in particular I was sad about, since they were all individually wrapped in plastic.
However, this is plenty of produce for the week & weekend, in addition to another service which I will tell you more about soon! #Spoilers… The true test will come when I need to go re-stock pantry staples like pasta, rice, and oats. Oh, and there was 0.51 in tax on the groceries… but I thought food wasn’t taxed? Color me confused.