Tag Archives: meal plan ideas

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?

Weekly Eating: Eclipse Week 8/21

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!

 

This week was action-packed at the start, and then slowed down as the week wore on. Ready for some rest this weekend! Speaking of weekends, the last one was quite productive. I finally got the kitchen wall constructed just the way I wanted it! I think it looks great, and I’m loving having a whiteboard to meal plan and keep track of what’s going on each week now.

Monday:

Breakfast – strawberry cherry smoothie: I’m learning that I’m really bad at remembering to take photos of smoothies. Maybe it’s just too early, or I drink them too fast before I remember…

Lunch – AWESOME SOLAR ECLIPSE POTLUCK! We had a huge salad bar (because the sun makes things grow) and a Sun-dae bar!

I had like four Capri suns and felt like a 12-year-old again. No regrets.

Dinner – pesto pasta, and playing with hubby’s new toy. He finally, after almost a year of waiting, got a Switch, and was really excited about it. We got to play with a close friend that moved to Iowa and we haven’t seen since our wedding! That was really nice. I may yet come around to liking console games.

Tuesday:

Breakfast – granola bar; this recipe is AMAZING, and makes like a zillion (or 18…) so a batch lasts quite a while in the fridge. You’ll see these a lot. No regrets.

Lunch – well, I got pretty sick in the a.m., it was a weird nausea/upset stomach feeling, so I ended up going home and sleeping through lunch  🙁

Dinner – my stomach finally started to feel ok around 4:30, so by 5:30 I managed to eat a can of Progresso chicken & dumplings and a small roast beef sandwich to dunk in it.

I’m so thankful it was a short stomach bug, because I really had doubts I’d be able to make it to the Bull City Food Swap. But, make it I did! It was a smaller gathering, but since it was at Fullsteam Brewery, one of the bartenders was there and he had some GOOD stuff! Thus, less competition.

So it worked out great, I got a pound of his homemade breakfast sausage, and a few ounces of chicken of the woods mushrooms from his property. I’ve never had it, so I’m pretty excited! Also picked up some homemade ricotta and sausage ravioli, a “spiced beer sauce”, and some family recipe brownies. A good night, in my opinion.

Wednesday:

Breakfast – yogurt with homemade granola, grapes. I made a big batch of tropical granola for the food swap, and since there were so few people I only traded about half. Which is fine with me, because I didn’t know homemade granola was so easy, and delicious!

Lunch – leftover stuffed cabbage casserole. Another thing that makes a CRAP-TON and becomes leftovers for days. I’m fine with it because I think it’s delicious, and it costs like $0.20 per serving.

Dinner – salmon & quinoa salad. This is a recipe from my sister in law that I have taken as my own, because I absolutely ADORE how delicious all the parts are as a whole. I could eat this like all the time. It is so fresh and light but yet so filling.

Snack – salad & tea. Since the potluck was a salad bar, we had oodles of leftover salad mixes. So I figured why not get some extra greens in

Thursday 

Breakfast – granola bar

Lunch – salmon salad again, and still had some salmon left!

Dinner – chickpea curry & tricolor rice (turmeric, tomato paste, and spinach to create red, yellow, and green rice)

Snack – HOT FUDGE BROWNIE SUNDAE. 5 minutes of pure, sugary bliss. I got the brownies from the food swap (and they were a family recipe that was GD amazing), added some chocolate cherry ice cream, caramel sauce and hot fudge. Lord have mercy…

Friday

Breakfast – microwave poached egg on toast, my new favorite super quick breakfast option

Lunch – salmon salad; you may notice I had a lot of this! I made 2 huge filets for dinner, and it ended up being enough to break into 3 smaller meals for me. I only eat about 2-3 oz at a time.

Dinner – world’s most delicious steaks, onions/mushrooms/peppers and leftover rice. I seared the steaks in butter, and slow cooked sliced up peppers, onion, and oyster & chicken of the woods mushrooms in white wine and soy sauce and garlic.

Holy. Crap. Y’all. This was seriously amazing.

The Weekend

Plans include Saturday morning yoga and the Durham Farmers Market, perhaps followed by some hiking and or kayaking (if I can convince the hubby to brave the humidity!). Sunday will hopefully be a day of just resting. Reading, video games, movies…

Total: $74.12

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

Whooo, pretty much nailed it! This included a big pork roast because I’d kept some leftover giant rolls from the potluck and wanted to make BBQ pulled pork, a big beef roast that was on sale (which I turned into 2 outstanding steaks plus another pound of stew meat for the freezer), but the bulk of it was like 10 pounds of frozen fruit, for more smoothies.

We have almost zero fruit left in the freezer, and Kroger was running a good sale, so now we’re restocked on strawberries, blueberries, mango, and peaches! Yay. Maybe I will actually remember to take some pictures of upcoming smoothies… not that they make terribly exciting photos anyways  🙂  If you have any favorite recipes to share in the comments, I’m all ears!

Lessons Learned

Once again I learned the importance of being flexible with your meal planning! I think a big reason why people are intimidated by meal planning and cooking is because we are not taught how to improvise to avoid food waste. It is a skill that takes time and experimentation, and a willingness to be wrong sometimes.

I also found this interesting experiment at the grocery store. If you can’t tell, the 2% milk was 1.69, the 1% milk was ten cents cheaper, and the skim milk was cheapest at $1.49. And yet, the 2% milk was still the one that had been almost bought out.

I think it’s interesting that the store is trying to influence shopper decisions to make “healthier” choices (skim milk vs whole milk as a health thing is a whole big discussion for another time and place) by using economics. Assuming the stores actually DO want consumers to be healthier (a shaky assumption) this could be a good way to gently nudge people in the right direction.

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

One Week of Meals from One Pork Roast

 

Do you ever wish you had more time?  Do you feel like you spend too much time at the grocery store, or in the kitchen, or waiting for delivery? Does you bank account look emptier because of all the ordering out you do?  Do you want an easy way to make a week’s worth of homemade meals, for less than $100, with minimal prep and cook time from one grocery trip?

I thought so. Here is your answer!

This post is created to show you how to get a week’s worth of dinners (with some leftovers for lunches too) from a single 4 pound pork roast.  All recipes easily feed 2 adults, with many recipes making much more food for leftovers and re-make meals.

By planning ahead to use one main dish all throughout the week, you can get creative and ensure that none of your food dollars get wasted by literally throwing them away. You will save time throughout the week by not having to go to the grocery store to pick up “just one or two things” and not having to worry what to make for dinner, it’s already planned out. And you can eat healthy, whole food, home cooked meals all week long!

Here is the list of recipes you will be making if you follow this plan:

As far as cooking equipment, you will need at least a frying pan, and preferably a slow cooker. You can slow cook the pork in the oven, and make the casserole in the oven as well, but that requires slightly more hands-on time from you. The full grocery list can be found at the bottom of the post, and you can go to individual recipes by clicking on the links throughout.

The first thing you’re going to need to do is assess your pantry and freezer situation.  If you have plenty of Italian dressing, some frozen mixed veggies, noodles, and plenty of spices, you’re already halfway there on this week’s grocery list. Then make your list of what you still need to make the recipes, and head to the store.

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You will need to pick up a nice pork loin roast, or other pork roast. I recommend 3-5 pounds for 2 adults for one week’s worth of meals.  You can adjust to larger or smaller sizes if feeding a larger crowd, or just one, or if you wish to double recipes or omit certain recipes this week.

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Once you have your pork roast, use a sharp knife to cut 2-4 pork chops off the end. You can also ask your butcher to do so if you go to a regular grocery store. These pork chops can be frozen for later depending on when you want to make the Italian Pork Chops.

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Once you have your chops cut, take about 1 pound off the remaining roast. This will be diced up into cubes.  You can also freeze these chunks for later, depending on when you want to make the Pork Lo Mein Stir Fry.

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As for the remainder of the roast, put that guy into your crock pot.  This is gonna become one delicious, fall-apart pot of BBQ Pulled Pork. If you’re game, add a sliced onion and a can of beer, then cook on low for 8-10 hours or high at least 4 hours.

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Shred the pork roast with two forks.  I recommend removing half of the meat to a container in the refrigerator, and adding 1 cup BBQ sauce to the rest and cooking another hour on low.

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Now you have about a pound each of plain pulled pork and BBQ pulled pork! Plus 2-4 chops, and a pound of diced pork in the freezer. And that’s after less than an hour total of hands-on prep time.

Now you can use the shredded plain or BBQ pork for:

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Pulled Pork Burritoes (above) or Quesadillas:

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And slow cooker pork and rice and broccoli casserole:

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And the diced pork chunks for a delicious homemade lo mein:

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And the best part is, you can choose when to make these recipes and in what order, because the pork chops, diced pork, and shredded cooked pork all freeze very well. You can turn these into breakfast and lunch too, pulled pork omelettes are great, as are BBQ pulled pork sandwiches on nice thick buns.  Enjoy!

 

Full Grocery List

  • 1 4-5 pound pork roast
  • 1 cup Italian dressing
  • 1 can diced tomatoes
  • Frozen or fresh vegetables of your choice
  • 1 cup BBQ sauce (or more, to taste)
  • 1 package tortillas
  • ~1 cup white or brown rice
  • 1 can beans (black or pinto)
  • 1 package lo mein noodles
  • Soy sauce
  • Shredded cheese
  • Fresh or frozen broccoli
  • 1 cup milk (optional)
  • Burrito toppings – sour cream, guac, salsa, etc.

And seriously, that’s it! I guarantee you can buy all of these items for under $100 (at least everywhere I’ve lived from Colorado to Connecticut).

 

Also, if you’ve read this far and you’re curious, I also have a post explaining all the cuts of a pig. So next time you go to the store, you can know the difference between a rump roast, shoulder roast, and a loin. 🙂

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