Tag Archives: frugal meal plan

Weekly Eating – 8/14

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!

 

On Sunday, as I usually do, I broiled a whole chicken, and then made soup in the Crock Pot overnight. The broth I then strained the next day, and will use it to make rice and quinoa, as liquid for stir frying, in sauces and marinades, soups, and if I don’t use it I freeze it for later.

All you do is toss into a crock pot: the carcass of a chicken, 1 whole onion (skin and all), one lemon (or a few tbsp lemon juice or vinegar), a few carrots and herbs & spices. I use black pepper, garlic salt, bay leaves, and any fresh herbs growing (right now it’s sage, thyme, and rosemary). Such a great frugal habit, you should consider trying it!

Monday:

Breakfast – strawberry pineapple smoothie

Lunch – the final serving of my Chipotle bowl. I got 3 meals out of it, for <$3 per serving! I also had a weird Asian drink, we went to an Asian market over the weekend and each picked out one crazy beverage. All I can say is HOLY SUGAR….

Dinner – baked chicken breast, steamed broccoli & cauliflower, steamed spaghetti squash, and brown rice.

Snack – ice cream sandwich at a colleagues going-away party! We will miss him & wish him the best of luck in Cali.

Tuesday:

Breakfast –  bagel thin with an egg & cheese

Lunch – someone brought in homemade Indian food for a coworkers birthday and it was divine! Cashew chickpea curry, tri-color rice, and homemade naan. MMmmmmmmmmm.

Plus some protein puppy chow for dessert <3

Dinner –  Meatloaf (a freezer meal), baked potatoes, salad & dinner rolls. Made with half turkey and half lentils, so it’s extra healthy.

Wednesday:

Breakfast – Orange Creamsicle Chia Pudding; recipe from Cookies & Kate

Lunch – Chicken, couscous & edamame, roasted cabbage quarters.

Dinner – Lemon, garlic, & white wine pasta with sardines! This was a crazy new recipe I tried because I had an open can of sardines in the refrigerator from the olive tapenade bruschetta last week. And it actually turned out pretty great! I’d make it again.

Snack – 2 vanilla “rusks” from a coworker and Thai tea. A rusk is like a biscotti, apparently, and is delicious. Thai tea is a black tea with sugar and cream and is also super tasty! Also purchased at last weekend’s Asian mart adventure.

Thursday 

Breakfast – pineapple strawberry smoothie

Lunch – Chicken tortilla soup,  a baked potato & a salad. I just chopped up the potato and put it into the soup.

Dinner – Stuffed cabbage casserole & salad. Clearly we are trying to eat more leafy greens. Also, this casserole is insanely cheap when you use lentils rather than ground meat. I came up with it when I did the SNAP challenge, trying to eat on $4 per day.

Snack – 2 pieces of chocolate from Vermont a friend brought me from a trip. They were so good!

Friday

Breakfast – Avocado toast. I know, you’re thinking “typical millennial”, but honestly it is less than a dollar to make at home. Half of one avocado (.50) + slice of bread (~0.10), and I even added an egg, so maybe it was $1 total. Plus we already own our home, so that myth is debunked.

Lunch – More stuffed cabbage casserole. This is super filling, healthy, and made a huge batch. So you will probably see more of this next week for lunches.

Dinner – Stir Friday! Lo mein noodles from spaghetti squash (I roasted a whole big batch of things last weekend), a bag of frozen mixed Asian veggies I had in the freezer, scrambled eggs, and some soy sauce. Easy, breezy, vegetarian and delicious!

The Weekend

Well, we had to do some adulting and chores, so while we were out and about we ended up getting 2 Little Caesar’s hot-n-ready pepperoni pizzas. Ahhh, feels like college again. I know, I know, they are horrible for you. But life is about balance, k? And now I know there’s food the hubs is willing to eat in the fridge. At least until Monday, cause he will eat a whole pizza in one day.

I’m also going to spend some time this weekend making things for the next Bull City Food Swap on Tuesday! Oh, and Monday is a potluck for the Solar Eclipse at work. I’m the head organizer, so I made cute decorations, and will be setting up & then cleaning up.

But I don’t mind, because I love cooking, theme parties, and hosting so it’s pretty much all those things. We’re having a big salad bar (because the sun makes plants grow) along with a SUN-dae bar! Get it! 😉

We’ve also got a frugal project planned. I want a pegboard in the kitchen, because we have one large unused wall space. I want to hang pots and pans and maybe some decor, to save limited cabinet space for appliances. I’m also planning to put in a big whiteboard, which will be a nice meal planning upgrade from papers taped to the fridge… and shelves for knickknacks, jars of ingredients like flour and sugar, and maybe some herbs as well.

Total: $68.41

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

I’m pretty excited that even with 2 pizzas, 2 grocery trips, and a food swap and potluck to prep for, this week’s food spending was below budget. Aw yessss.

Lessons Learned

Eating vegetable based meals really does save money! By making the stuffed cabbage casserole, and enough to last a long time, and the stir fry from spaghetti squash, I made about 10 meals worth of food for less than $10! That’s what I need to do more often to keep our grocery food costs down. Rice & beans is on the meal plan for next week!

Speaking of meal plan, this week was a little bit silly. I had a general plan, but we ended up shuffling the meals around all over the place based on what sounded good at the time. And that’s ok! The beauty of a meal plan is that it can be flexible. It has to be flexible, to keep up with all the twists and turns of life.

And I learned that no matter how much I wish it were so, I will never turn the hubs into a soup lover. I know soup is an AMAZING money saving food option, because it is mostly water, and you can add anything you have to get rid of in the fridge or pantry. But he just can’t handle soup more than once per week at most, so I usually end up having to eat it all, or freeze it to be ‘not-eaten’ at a later date. Bummer, but facts are facts and even cheap food is a waste of money if it doesn’t get eaten.

 

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

Weekly Eating 8/7/17

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 – Cherry Vanilla Protein Smoothie. What you see is what went in the blender, except I used frozen already-pitted cherries. The fresh ones were for snacking all week.  🙂

Lunch – chili with edamame and grapes. Organic frozen edamame are my favorite, because I love them (covered in sea salt of course) and they count as a green vegetable with any meal!

Dinner – one pan rosemary chicken and potatoes with zucchini. I speared chunks of chicken onto the rosemary stems, and sprinkled the leaves all over about 4 cubed potatoes. 2 zucchini got diced into spears, and the whole thing covered in foil and popped in the oven at 400 for about 35 minutes. It was so delicious, and really easy cleanup!

Snack – banana pudding y’all! We made some from scratch, and it was gooooooooood! We used ginger snaps instead of vanilla wafers, and I had no idea pudding is actually so easy! Tasty, and dangerous…

Tuesday:

Breakfast – smoothie! The rest of yesterdays (I made a double batch, and put the rest in the refrigerator)

Lunch – Chili with edamame and grapes. Yes this week is pretty boring, but I had SO MUCH chili left over from last week. Rather than freeze it I decided that was just what I was eating this week. It’s easy, super healthy, and super cheap.

Dinner –  macaroni & cheese, not even healthified, just something that was quick and easy to throw together, plus we had several types of cheese in the refrigerator that needed using. I sprinkled it with paprika to look fancy.

Wednesday:

Breakfast – 2 hard boiled eggs & a homemade pretzel chocolate peanut butter granola bar

Lunch – chili mac n cheese, just leftover chili and leftover mac n cheese mixed together. But oh em gee it is SO GOOD.

Dinner – gyros! Hubs made this one, since his favorite food of all time is a burrito. He loves other cuisines’ takes on burritos too, like enchiladas, sushi burritos, or schwarma. Or gyros. Mmmmm.

Snack – handful of pretzels and M&Ms

Thursday 

Breakfast – a piece of blueberry pie left from last weekend’s party

Lunch – tasty pasta

Dinner – broiled chicken breast, potato salad & kale. I tried cooking the kale in lemon juice until soft, but I think I let it go too long. It got this dark olive green color, and was barely edible. Next time I think I’ll just stick with kale chips!

Friday

Breakfast – granola bar & 2 hard boiled egg whites. Yes sometimes I get boring and repeat meals, what of it?! Plus, boiling a dozen eggs at the start of the week and making large batches of things like granola bars gives us plenty of quick protein filled breakfast and snacking options. So necessary at 6:30 am.

Lunch – chili mac n cheese = finally finished both the chili and the mac n cheese! Yes!

Dinner – Chipotle! I had been hard core craving this for almost 2 weeks, and finally caved. C’est la vie, I don’t regret it. Plus, I get a burrito bowl, and they always pack that container full. I put part of it into my own tortilla when I get home, and that way I turn one bowl into 2-3 meals! That’s like $3 per meal. Aw yessss.

The Weekend

This weekend is pretty relaxed, just going to Saturday morning rooftop yoga, and the Durham Farmers Market. We planned to explore some towns near us perhaps, and do some organizing at home. Maybe some video games… by maybe I mean definitely.

Total: $89.35

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

Lessons Learned

This was a good week, some things at our jobs were finally calming down and assorted outstanding items were done, so stress levels decreased overall. Always a nice feeling. Plus using up leftovers, even if it means repeat meals, is a top 10 frugal strategy.

On the flip side, I didn’t make a meal plan this week, so the meals were figured out the day of usually… and we also went out to eat twice, which is not our norm.  It is what nudged the week’s cost up, as groceries alone were only about $30. But it felt much more special exactly because it is a rare event!

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

Weekly Eating #4 – 7/10

 

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!

Monday:

Breakfast – yogurt parfait with frozen strawberries & cherries & a crushed up Nature Valley Oats & Honey bar

Lunch – leftover stirfry

Dinner – BBQ pork ribs & leftover mashed potatoes. I grab boneless ribs anytime I see them on clearance, and keep some in the freezer as a special treat, these are one of hubby’s absolute favorite things. I defrost them overnight, then boil in some chicken stock, then sear them in the pan. We then eat them slathered in BBQ sauce, and ended up so messy by the end that I didn’t get a photo.  🙂

Tuesday:

Breakfast – KIND bar

Lunch – leftover salmon summer salad from the weekend’s dinner party. This stuff is so darn good I swear I could eat it almost daily.

Dinner – Pork & White Bean Soup in the slow cooker using the broth from yesterday’s ribs. It was so simple, but so tasty! Served with biscuits from the freezer.

Wednesday:

Breakfast – chocolate PB oatmeal: funny story. This was actually a rescued “Frugal Fail” to borrow a term from Mrs. Picky Pincher. I meant to try a recipe for no-bake energy bites. It called for oats, and PB and honey. But I only had honey PB (twofer, awesome!) and steel cut oats (They’re the same thing, right? Wrong.)

So I happily measure and mix, convinced this is a perfect quick breakfast choice. Oh, by the way, this is at 7am, and I need to leave at 7:30… Well, first, it wouldn’t all stick together. I tried using more PB, and got it wet enough to stick. But it still won’t form a ball, it was like, wet sand. Steel cut oats are cut into teeny tiny pieces, and evidently, do not make no-bake balls well.

So I tried baking it. I know, that defeats the purpose of a “no-bake” recipe. But I figured, maybe I could at least turn them into bars and salvage this. Now it is 7:20… And I try to cut a bar… and it falls apart instantly. Okay, clearly, this is not working. Do I throw out a whole 8×8 pan of oats and peanut butter and flax?

No way!

I think… well… it’s still oatmeal. May as well throw it in a jar, and pour some milk over it. Still warm from the oven, the chocolate was melty and quickly turned it into chocolate milk, with a slight peanutty flavor. Turns out, this was pretty great! Hooray!

Frugal fail turned into something edible.

Ahhhh, the sweet taste of success.

Lunch – out with a work colleague, pesto chicken panini

Dinner – tortellini with pesto and frozen mixed veggies

Snacks – brown rice cakes

Thursday:

Breakfast – chocolate oatmeal creation

Lunch – black beans & rice with salsa

Snack –  These Amazing Date Cookies!

Picture courtesy of Hip Fit Foodie

Dinner – baked potato soup. I used some leftover mashed potatoes with frozen chicken stock and we stirred in a tbsp plain Greek yogurt to make it creamy, with bacon and cheddar cheese on top. We ate it on the front porch while watching a heck of a thunderstorm.

Friday:

Breakfast – 1 egg, colby jack cheese, Bagel Thin sandwich

Lunch – last of my salmon & couscous salad. I used a small salad container and a leftover ranch dipper to be all cute too!

Dinner – leftover buffet!

The Weekend:

My plans for the weekend include rooftop yoga followed by the Farmers Market, then a quick healthy lunch of some kind of salad, and figuring out what to make for dinner. I’m sure we will have loads of fresh produce by then, so I’m thinking a vegetable lasagna, summer veggie pasta, or kebabs are imminent.

Then I will start a new batch of homemade yogurt, and homemade kombucha. I also think I will try to make ahead some mason jar meals like yogurt parfaits, overnight oatmeal, and salads in a jar too. I’m going to the beach next week to celebrate my mom’s birthday (SO EXCITED!) so I want easy meals to give me more time to pack and plan, and then I need to plan ahead some freezer meals for the hubble bubble so he doesn’t starve.

Total:  $77.60

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

2 trips to the store (Kroger & Harris Teeter) plus the local farmers market. The weekend Farmer Market trip will be included in next week’s total.

Lessons Learned

I did a great job at the store this week! Nearly to my $75/week goal, and that included all our staples, plus a few last-second items I asked the mister to grab prior to our dinner party last week, plus the farmers market splurge on Wednesday. Aw yeah!

And I learned that sometimes, recipe experiments don’t turn out the best. But that’s okay, we all make mistakes sometimes. Luckily, it wasn’t so bad of a fail, I could still eat the oatmeal. It was just… less than pleasing in texture, shall we say?  😉

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

Weekly Eating #1: 6/19

 

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.

 

Monday:

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)

So simple, so delicious, and like 5 second clean up!

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.

Tuesday:

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.)

Wednesday:

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.

OMG. Can’t. Even.

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.

Thursday:

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.

Friday:

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.

I could probably eat half my weight in stir fried rice. For reals.

Saturday:

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.

Blackberry mint lemonade (with berries from the market) and rosemary lemonade (with rosemary from my front yard!)

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!

Sunday:

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).

ALL THE PRODUCE!!! Nomnomnom

Total: ~$98

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.

Lessons Learned

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!