Tag Archives: meal plan

Weekly Eating: 8/28

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, the whole nation has Texas on our minds and hearts. With the crazy amount of flooding and destruction from Hurricane Harvey, I hope our readers and family/friends are safe, dry, and warm. We will rally together as we always do after tragic events, and will rebuild to rise stronger, y’all! If you feel the desire to donate to help those affected, please see one of the charities HERE.

On Sunday, I made my typical whole chicken in a crock pot, and then broth overnight. I had some fresh rosemary, sage, and thyme so I added that, as well as some bay leaves hanging out in the spice cabinet. This is one of my favorite smells ever to wake up to. Plus it makes several quarts of high quality stock to use to cook things like beans and quinoa the rest of the week, along with the pieces of the chicken for use in various dinners.

Monday:

Breakfast – Mixed berry smoothies (that I remembered to take a picture of!). 8oz frozen berries + banana + yogurt + protein powder + pomegranate juice = YUM

Lunch – turkey wrap & grapes. This is an easy peasy lunch option to throw together, plus it’s portable in case I’m away from my desk at lunch time (i.e. in clinic).

Dinner – Shredded chicken quesadillas with quinoa & black beans. I made a big batch of both quinoa (with the stock of course) and black beans to eat throughout the week. Some of the chicken meat from Sunday was shredded and turned into these delish quesadillas.

Snack – white bean rosemary hummus & 1/2 cucumber

Tuesday:

Breakfast – tropical mango smoothie. I used frozen mango and peaches, canned pineapple and bananas. Plus some pomegranate juice and plain Greek yogurt. SO GOOD! And it made enough for like 4 smoothies, which makes hubby happy.

Lunch – quinoa & black beans – I brought a big container full of both to work, to keep for easy lunches. I added some avocado and salsa to round it out and for flavor.

Dinner – Chicken Paprikush! This recipe tastes like a warm hug from the inside out. It’s salty, creamy, and absolutely perfect. I used plain Greek yogurt instead of sour cream to lighten it up a bit, and to justify eating at least 2 bowls at a time.

Wednesday:

Breakfast – egg & cheese Bagel Thin sammich. This is so dang easy, just scramble an egg in a cup and microwave it, put it on the bagel with cheese and zap the whole thing for 15 seconds. Done.

Lunch – quinoa & beans. I love bringing in a big container of something on Monday, and having lunch ready for several days in a row. This is a super easy option. I got extra fancy and also added a quarter of an avocado and some salsa.

Dinner – Whole wheat penne pasta with the bratwurst from last week’s Food Swap, peas & broccoli. I love one-pot meals! And the bratwurst was SO DELICIOUS!

Snack – 5 Susannah Smiles cookies & peppermint tea. This is a new lemon cookie from Girl Scouts, and someone at work brought in a box. Since I was making tea, I decided this would be the perfect accompaniment. They were tart, and quite hard, but when dipped in the tea it was perfect.

Plus my other snack option was an apple… today, I chose sugar 🙂

Thursday 

Breakfast – Tropical granola & milk

Lunch – chicken paprikush, with more left for tomorrow! I just love this stuff. Tastes like my childhood.

Dinner – Chicken Broccoli Cheddar Rice. This was a change-up from our planned Buffalo Chicken Potato Bake because I had a really long day at work, and got home exhausted and starving. I didn’t have the patience to wait for the oven to bake the things for over an hour, but we already had a baked chicken breast from Sunday and some leftover rice (I always make an extra big batch), plus I always have frozen broccoli. So pulling this together just required a little microwaving and we had dinner ready in 10 minutes.

 

Friday

Breakfast – Oatmeal with Apples, Raisins & Maple Syrup. Now that fall is setting in, and you can feel the chill in the air, I fall back on my favorite cold weather breakfast, hot oatmeal! Oats are very cheap, and filling, so they are an awesome frugal breakfast choice. And there are so many ways to dress them up, from Chai Apple & Brown Sugar to Peach Kefir to Chocolate Peanut Butter Banana.

Lunch – more leftover chicken paprikush! Hubby is not a big fan of soups, which normally frustrates me because I make a lot and can’t eat it all… but this one, I’m not mad about keeping all to myself!

Dinner – Mozzarella Stuffed Chicken Breasts. I saw some variation of this somewhere, and when I mentioned it to hubby his eyes got huge and I could practically see the drool…

So since I had some breasts in the freezer, I just quick-thawed them in hot water and we pulled this together in about 10 minutes (plus 40 bake time). With some fettuccini on the side, it really was super delicious! I would make it again for sure. But with fresh chicken, so it’s easier to pound flat.

The Weekend

Labor Day Weekend is a long one, but we don’t have any big plans as both the things we were going to do fell through. It’s all for the best though, as hubby has a project to work on and a trip back to CT for work things soon, and I can now attend a friends’ wedding on Sunday! Then take Monday as a bonus relaxation day. Ahhhh.

Total: $26.06

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

As you can see, we had a little rearrangement of the meal plan. I am really digging this whiteboard on the wall from our kitchen update, my hubby is the best! But I kept to the plan pretty well, with the exception of the late work night. Which brings up the point of convenience… a lot of people don’t want to or can’t cook every night due to their job and or life schedules.

I get it, when you are wiped out tired and hungry NOW, sometimes the last thing you want to do it spend an hour in the kitchen. That’s why it’s so important to have 3-5 meals you know you can pull together quickly and easily, with things you always have around!

Lessons Learned

We did really well this week! I tried to plan more based around what I already have stocked in the pantry and freezer. This is why I love stocking up on great sales, like $0.98/lb chicken breasts, or whole chickens on clearance. You pay more up front, but less per unit so that when you do use the food, the price per meal is lower than if I’d had to run to the store the week I need it.

 

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?

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 – 7/31

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!

 

Excuse me while I have an existential crisis real quick…

{OMG WHAT ITS AUGUST!? It was January like 2 seconds ago, we just moved to a new state, started a new job, had no furniture but an air mattress and knew not a darn soul… now we’ve been here TEN WHOLE MONTHS and have, like, a real adult home?!? And friends?? WHOA. Pretty sure this is where I should insert “hashtag blessed” or something..}

Okay, thanks for hanging in there readers, on to the deets of this week’s noms!

I had made a big ol’ pot of crockpot chili on Sunday night, which is one of my favorite things to do. I take all the kinds of dried beans in the house, and soak them in water overnight. In the morning, I pour out the water, refill it, and add the extra tomato juice, veggies, meat, and spices. Then you just let it rock and roll all day.

It is insanely cheap, because dried beans. It is also insanely versatile, use up the ends and bits of whatever, lentils, bell peppers, onions, black beans. So it is a little different every time. This became lunches several days, kept the work-from-home hubs from starving, and also chili cheese dogs and chili baked potatoes! <3

Monday:

Breakfast – bagel with almond butter & apple. This has become one of my favorite to-go breakfasts, so fast and easy, yet healthy!

Lunch – stuffed poblano peppers from last week’s food swap

Dinner – eggplant parm & pasta. I have tried multiple times, I just cannot like eggplant! This saddens me, because it is so good for you, and people very often want to give it away. But I just cannot.

Snack – white bean rosemary hummus with raw veggies. Y’all, if you have not tried this yet you are missing out! Get out the blender, go read the recipe right now, and make it!

Tuesday:

Breakfast – 2 egg veggie omelet. Had some onions, peppers, and mushrooms so I stir fried them and wrapped them in eggs!

Lunch – tuna noodle casserole. This is giving it a bit more credit than I probably should. I just took some leftover cooked pasta salad that already had bits of peppers and onion and mayo, and added a can of tuna to it to give it protein. Then I called that lunch!

Dinner – baked blue cheese & spinach chicken rolls with oven-roasted potato wedges & garlic aioli. Sounds super fancy, I know, but honestly it is literally 3 ingredients! Just thin chicken breasts, a pinch of blue cheese and handful of spinach, roll up and secure with cooking twine or toothpicks and bake!

The garlic aioli is 1-2 garlic cloves diced small, 2 tbsp. lemon juice, and 1/2 cup mayonnaise, mixed well. This is an excellent dip for chicken and potato wedges. Feel free to pull out this recipe anytime you need to impress someone but have seriously 5 minutes to focus on making the food.

Oh, and I also got a little crafty this week! I had seen a YouTube video for a bathing suit wrap that’s almost no-sew, and just had to try it. Of course, I didn’t get to it in time for the beach last weekend, but that’s ok.

It really was so easy! Just cut it to the right width to wrap around you, cut arm holes, and braid 3 strips of fabric for the shoulder straps. The straps were the only sewing part, and it took like 10 minutes total! I can’t wait to go somewhere that I can use it!

Wednesday:

Breakfast – homemade pretzel PB choc chip granola bars using THIS RECIPE from Tiffany @ Don’t Waste the Crumbs

This recipe was so easy to follow, and I LOVE pretzels, so how could it possibly go wrong? Well, I think using JIF added more oil than it needed, what with the extra coconut oil, so it was pretty greasy… but the flavor was out of this world delish, so this recipe is a keeper! I will definitely tweak it and make these again.

Lunch – crock pot turkey chili, I brought in a big enough container that I could only finish half! Good thing we have work refrigerators

Dinner – slow cooker pulled beef sandwiches with steamed broccoli and pinto beans. I literally just stuck a pound of beef roast in the crock pot before work, came home and shredded it. Could not ask for a simpler, but seriously tasty, dinner!

Snack – white bean hummus with raw veggies

Thursday 

Breakfast – pepper & onion omelet for me, cherry vanilla smoothie for the man. I think we’ve found a new favorite! 1/2 cup frozen cherries, 1/2 cup cherry juice, 1/2 cup yogurt, 1 scoop vanilla protein powder. It is GOOD!

Lunch – the rest of the turkey chili & more white bean hummus! See how making big batches of things early in the week can mean less work the rest of the week?

Dinner – turkey burritos! Because burritos are the kings of food.

I also had a great batch-prep night because this is when I went grocery shopping for the weekend parties (see below). I cooked up like 6 pounds of ground turkey and beef and packed it in 1lb zip locks to freeze, got a great deal on marked-down overripe bananas that I froze to make smoothies and bread in the future, and washed and cut up and bagged grapes, cherries, and strawberries for snacks.

Friday

Breakfast – vanilla Greek yogurt with strawberries, chia seeds, & walnuts. I made a grave error at the store, and grabbed flavored Greek rather than plain. I do make my own yogurt, but haven’t mastered the making it thicker like Greek yogurt part. So I got some for the hubs to put on burritos… oops. Well, now we will have smoothies and yogurt for breakfasts.

Lunch – Beef & veggie leftover soup. I took my small crock pot to work, and used up the little bit of leftover pulled beef, beans, broccoli, and some kale. I added a bit of barley, and let it go on my desk all morning. The office smelled great, and I had a cheap hot lunch!

Dinner – One pan roasted chicken, potatoes, and cauliflower with a side salad. I know this dinner is so “white” i.e. not much color. And also, not stir fry. But the below mentioned cheap chickens were around, so I roasted one, and Kroger also had a 5lb bag of potatoes for 0.99, so…

Hence the side salad, for at least a little greenery in our diet.

Snack – granola bar nomnomnom

The Weekend

Saturday is a neighborhood potluck, for which I plan on making some potato salad and ham sandwiches. I also got whole chicken on sale this week for 0.79 / pound!! Can you even believe it! Yeah I stocked my freezer, as you’ll see below in the total…

And then Sunday we are hosting  a wine tasting by Unique Pairings! I’m super pumped because it means an excuse to eat all the cheese and sweets and try lots of wines! This also helped to inflate the food budget a little, but totally worth. I adore hosting parties.

Total: $177.86

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

Lessons Learned

Uh, yeah, so we overshot by $100. BUT. As noted above, we are going to 2 different parties this weekend, and most of the extra food was for appetizers/foods to share. Also, as hosts, we will frequently wind up with tons of leftover food, which will likely feature in a lot of next week’s meals.

Plus, SEVENTY NINE CENTS A POUND for chicken!! Come on. Tell me you wouldn’t buy like ten if you had the freezer space for that. A lot of this was stocking up on good sales, so that in future weeks we won’t have to spend as much on meats/etc.

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

Weekly Eating – 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 – yogurt bowl with fresh cherries, crushed almonds, and chia seeds. Let me tell you, there is nothing quite so delicious as fresh bing cherries in the summer! But boy are they a pain to cut up and remove the pits, plus my finger tips are red for hours… almost as bad as beets…

Lunch – can of Progresso soup in my desk drawer. This is why you should always have some “backup” lunches, in case you forget yours. This can I got on sale for $1 saved me $5-10 at the cafeteria.

Dinner – the world’s most amazing tomato soup & grilled cheese! You’ll just have to check BE’s Facebook for the recipe…

Snack – these delicious brownies, with a healthy secret!  😉

Tuesday:

Breakfast – Cinnamon raisin bagel thin with almond butter & cut up apples. Easy, filling breakfast on the go.

Lunch – whole wheat turkey cheddar wrap with homemade refrigerator pickles & mustard

Dinner – chicken enchiladas

Snack – hummus with raw veg, cottage cheese

Wednesday:

Breakfast – cinnamon raisin bagel with almond butter

Lunch – turkey wrap with cheddar & pickles

Dinner – Crock pot chili

This was a low-key and boring day, because I worked late (to make up extra hours) and it was our last night together. I wanted something stress free so we could maximize the few hours we had before early bedtime. I have to be up and out the door early because…

Thursday – The Weekend:

I will be at the beach, celebrating mommy dearest’s birthday!

We have been planning and looking forward to this for a long time, I’m super stoked it’s finally here. We will be staying at the home of a friend of hers too, so super double bonus savings!

Don’t worry, I’m not going to leave hubby to starve or blow tons of cash on takeout and pizza… keep reading below.

Total:  $70.44

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

This was a great week for not spending! I went to ALDI and stocked up on tons of staples and fresh produce and even cheese, all for about seventy bucks. I love that store so much. And much of it hasn’t even been used this week (due to me going out of town) so that homemade pizza with fresh mozzarella will have to wait until next week, hopefully bringing down next week’s total!

Lessons Learned

It’s always a good idea to plan ahead! Since I will be gone for a while, and don’t want hubby to starve to death, I made sure to have foods I know he likes to make and eat in the house. We have all the fixings for burritos, I made extra-large batches of dinners I know he will love for leftovers, plus a few freezer meals. Hopefully he remembers to feed both the dogs and himself while I’m gone  🙂

Double batch of enchiladas to survive the weekend

Also, it is a great idea to plan ahead for vacation foods! I intend to pack a small cooler full of travel snacks, like string cheese, homemade KIND bars, and raw fruit and vegetables. My breakfast will be ready to go along with a cold brew coffee, so I can just grab them on the way out the door, and not waste time and money on a drive through.

Anything I don’t eat on the way will be safe in the house we are staying at for snacking throughout the week. We will also probably go to a local grocery store as one of the first items of business to get some staples to have around the house. We don’t want to impose on our gracious hosts too much!

Finally, plan for vacations financially. I am fully expecting to eat several great meals out, and get some splurge items on the beach (pineapple drinks anyone??). Thus, I made sure to eat a little lighter this week, and will next week too in order to make up for the calorie splurge, and have a budget which I am not allowed to go over for food and drinks. That way, I can relax and not stress at all! I know that the money I’m spending is planned for and guilt free.

 

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

Weekly Eating #3 – 7/2

 

 

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 – microwaved 2 scrambled eggs on top of an everything Bagel Thin and slice of cheddar cheese. Homemade “mocha latte” (coffee + hot cocoa mix + milk, blended)

Lunch – leftover stir fry

Dinner – BBQ pulled pork mac-n-chili (?) This was a weird idea I had to use up several leftovers. 1/2 lb cooked penne, 1 cup bbq pulled pork, 1 cup pinto beans, 1 whole shredded yellow squash, 1 cup shredded cheddar, 2 tbsp butter and a splash of milk. Luckily for us, it turned out really delicious!

Snack – fresh cherries, hummus + cucumber/carrots

Tuesday: Fourth of July!

Breakfast – kind of slept in and skipped this part, mostly just had coffee, and then early lunch

Lunch – chicken, broccoli, rice casserole: this is ridiculously simple, and came out amazingly delicious! Layer chopped broccoli, mushrooms, 1/2 cup rice, and shredded chicken. Add 1/2 cup stock and 1/2 cup milk, and cheddar cheese. Top with some more broccoli, cover in foil and bake at 350 for 45-50 minutes. Done!

Dinner – leftover buffet

The holiday was nice and relaxing, we got some laundry done, played some games and I finished a book. I did also bake up some red velvet cupcakes with blueberry cream cheese frosting! I made way too many, so I took a few plates to our neighbors  🙂

Wednesday:

Breakfast – peach smoothie: 2 peaches, 2 bananas, 1 cup yogurt, 1 cup orange juice

Lunch – out with a work colleague; rosemary chicken panini

Dinner – chicken and dumplings with some of my homemade foccacia

Snacks – brown rice cakes

Thursday:

Breakfast – homemade yogurt with peaches and granola

Lunch – slow cooker “refrigerator soup”. Basically I chopped up all the veggies about to spoil, added some lentils & quinoa, salsa and homemade chicken stock in a small slow cooker on high all day in my cube. By noon, the whole office smells AMAZING and I get a nice hot, filling, super healthy and super frugal lunch.

Dinner – ravioli per hubby’s request

Friday:

Breakfast – parfait with fresh peaches, yogurt, and 1 smashed up Nature Valley Oats & Honey bar

Lunch – pasta salad

Dinner – stir friday: pork! You may wonder, why stir-Friday every week? Doesn’t that get boring? Well, no definitely not because there are so many options! And the reason is simple: it’s delicious and super frugal. It gives me the chance to use up whatever bits of veggies are in the fridge, so that I don’t throw them out.

The Weekend:

On Saturday we just hung out, cleaned inside and outside a bit, and then hosted a dinner party.

I made a recipe from my sister-in-law for a knock-your-socks-off delicious summer salad with arugula, cheese, macademia nuts (from a friend’s family farm in S America!), corn, craisins, and baked salmon. I’m drooling just thinking about it! I made some lime-ade for the drivers, and some tropical rum punch for whoever wanted it.  🙂

Total:  $116.91

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

Oops… This is why I’m not allowed to go to grocery stores by myself anymore…

In my defense, I did stock up on several staples I will not use this week alone, like pasta, lentils, pearled couscous, 3 loaves of multigrain bread for 0.99 that I will freeze, brown rice, sliced cheese. We also were running low on doggy teeth-cleaning treats for the pups, and that is included in the total.

Lessons Learned

I did a pretty good job of using up weird bits of leftovers and creating new meals, so that was a definite plus! But, I also let the grocery gremlin get me, and tell me that “these sales are way too good, you definitely need to stock up on 5 kinds of pasta, more salad than you can actually eat in one week, $10 of beer, and the pups are so cute they totally deserve $20 worth of treats!” All we can do is learn from it, and do better next week.

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

Weekly eating #2 – 6/26

 

Hey y’all! Welcome to the series Weekly Eating. Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep me on track with meal planning and grocery budgeting. Feel free to share your wins and lessons in the comments below!

Monday:

Breakfast – a piece of spinach/zucchini strata I made on Sunday, half an heirloom tomato with salt, and a handful of blueberries from the Farmers Market

Lunch – the last leftovers of the One Pan Buffalo Chicken Potato Bake

Dinner – Burgers (from the freezer) with fresh tomatoes, roasted cabbage quarters and zucchini/sweet potato fries

Snack – cut up honeydew and cantaloupe from Farmers Market

Tuesday:

Breakfast – homemade KIND nut bar

Snack – coconut almond yogurt flip

Lunch – free Margarita pizza at a work event!

Dinner – BBQ pulled pork sandwiches, roasted cabbage, & corn from the Durham Farmers Market

Wednesday:

Breakfast – homemade yogurt  with blueberries, walnuts, & agave

Lunch – leftover white fish over brown rice with homemade salsa on top & sauteed zucchini

Dinner – hamburger stew in the crockpot (freezer meal!)

Snacks – homemade KIND nut bar

Thursday:

Breakfast – homemade yogurt with a cut up fresh peach, walnuts, and agave

Lunch – black beans & rice with salsa from Farmers Market. It was so tasty last week, I had to make it again! This may be a new favorite.

Dinner -Stir Friday! (What?!) Chicken fried rice stir fry with zucchini, onion, and cabbage. We ended up planning dinner with friends for Friday, so today’s planned mac-n-cheese got the boot, and we moved Stir Friday to Stir Thursday! … Stirsday?

Friday:

Breakfast – smoothie: 2 bananas, 2 peaches, 1 cup of homemade yogurt, OJ, and protein powder. MAN, fresh peaches really make a smoothie sing! This may be my favorite breakfast all week. I slurped it down so fast I didn’t even get a picture  😉

Lunch – baked sweet potato with black beans and salsa, blueberries

Dinner – pasta & meatballs, with garlic bread & salad

Snack – hummus with carrots & cucumbers

The Weekend:

Breakfast – 1 egg + 2 egg white omelet with leftover zucchini & sweet potato from Monday & tomato

Brunch – Dim Sum! After Saturday morning rooftop yoga (yup, I’m totally hooked on this now), we went to Hong Kong Dim Sum in Durham. Cozy, quaint little place with deeeeelicious food!

Dinner – Leftover pasta & roast chicken. Will shred the rest of the meat for next week, and make stock in the crock pot overnight.

I’m also using the whey from making my own yogurt to attempt my first ciabatta bread! We will see how that goes…  Sunday will be something with the leftover chicken most likely, and depending on weather a soup or a big salad.

Total:  $33.62

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

Lessons Learned

We did stay pretty close to our meal plan this week, which is great! I see meal plans as a simple guideline, but we often switch things up, like on Thursday we had mac n cheese on the plan, but swapped stir fry to make room for a different dinner Friday. I also try to leave at least one night a week for a ‘leftover buffet’ or take-out meal.

I spent very little at the store this week, I was quite proud of myself for sticking to the list and the budget! I have a bad habit of being unable to help myself around sales and produce… but I did it! And at the farmers market, I did spend $5 on fresh heirloom tomatoes, but by golly that is a worthwhile expense. The little yellowgold cherry tomatoes were so sweet and perfect I nommed nearly half the container at my desk before I even got them home.

Although…. confession time. ALDI had a 3L box of summer sangria on sale for $9.99 this week! I couldn’t not buy it, so $20 of that total may have been wine. And I don’t regret it one smidge, it was DELICIOUS! I need like 20 more haha

 

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!

Freezer Smoothie Packs

 

We all know mom always said breakfast is the most important meal of the day.  But we all know that sometimes it is the hardest meal of the day. It’s too early, we don’t have time, we can’t think of anything that sounds good, you don’t want to cook… the list of excuses goes on and on.

It’s hard to come up with something that is tasty, healthy, and also can be made in the 5 minutes you have before you rush out the door for the day.

Don’t worry dear reader, I’ve got your back.

Smoothie packs ready for the freezer

Enter: the freezer smoothie pack.

Just a few minutes of prep ahead of time on a weekend and you can have a whole week’s worth of healthy, on-the-go breakfasts ready and waiting in your freezer. These little bags are such a simple yet brilliant answer to the morning breakfast rush. And boy, are they customizable! All you really need is a good handful of greens, a fruit or two or three, and some baggies.

In the morning, just grab one bag, toss it in the blender with enough liquid (milk, almond milk, coconut water, tea, juice, whatever you like), blend and go. And if you have the kind of blender that makes single servings and you drink right out of it, your morning could not BE any simpler!

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For each smoothie pack, you will need:

  • 1 medium zip-top baggie
  • 1/2 – 1 cup greens (spinach, beet greens, kale, collards, etc)
  • 1/2 – 1 banana
  • 1/2 – 1 cup chopped other fruits

You can try just about anything in these freezer bags. It makes a great answer to almost-mushy fruits in the fridge, halves of things left over, and whatever fruits are in season and on sale. I used peaches, pears, bananas, local blueberries, and avocado. I also had half a pineapple and some beet greens from my garden, so I tossed those into a few bags as well.

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Step 1: Wash, peel, and cut up your fruits as needed. You can also slice your greens into smaller pieces to make blending easier.

Smoothie pack and blender

Step 2: Toss your baggies into the freezer. That’s it! When you are ready for a super quick healthy breakfast (or lunch, or snack, or dessert…) pour the contents of the bag into a blender, and add your liquid of choice. I like green tea for a gentle caffeine kick, or almond milk for some creamy smoothness.

Enjoy!

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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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