Tag Archives: meal planning

Weekly Eating – 2/12/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

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

 

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

black beans and rice lunch meal prep

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

mashed potato pierogi

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

mashed potato pierogi ready to freeze

Monday:

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

cherry pie filling waffles

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

cherry pie filling waffles

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

banana nut muffin

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

grilled cheese

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

veggie tray

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

spicy carrot and sweet potato soup

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

spicy carrot and sweet potato soup

Tuesday:

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

mango and turmeric smoothie

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

beans and rice with veggie burgers

Dinner – Tuna noodle casserole, a childhood classic 🙂

tuna noodle casserole

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

puppies after a fur trim

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

giving myself a hair cut

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

Wednesday <3:

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

cherry pancakes with chocolate sauce

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

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

black beans and rice with turmeric smoothie

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

Valentines

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

Valentines day bouquet

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

Valentines day table set with wine and flowers

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

Thursday:

Breakfast – Mixed berry smoothie

mixed berry smoothie

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

spicy carrot sweet potato soup and blueberries

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

handful of peanut mms

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

split pea soup and cranberry green beans

Friday:

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

loaded baked sweet potato

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

black beans and rice and salsa

Snack – blender hummus and bell peppers/cauliflower

blender hummus with raw veggies

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

green veggie stir fry

The Weekend

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

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

Food Total: $80.12

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

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

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

Lessons Learned

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

 

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

Weekly Eating – 2/5/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

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

 

So remember that sweet deal on a waffle maker I got last weekend? Well, this past weekend I decided to go big, and made a huge batch of sweet potato waffles! The recipe made 14 big, fluffy waffles, which we happily ate 4 of and then I packaged the rest into Ziplocks for the week’s breakfasts.

sweet potato waffles with syrup

For lunch, we decided to explore a bit, and ended up at a pizza place in Chapel Hill called Magone. I got a “small” bacon ranch pizza, and this thing was ‘UGE! And delicious. And filling. The boy couldn’t even manage more than 3 slices of his Hawaiian. I ate 2 slices, and took the rest home, so there was a ton of pizza left over.

chicken bacon ranch pizza

Monday:

Breakfast – Sweet potato waffles! I’d tried reheating in the microwave, and it made them kinda soft and mushy. So I heated them in the toaster, and that came out perfect! New fave breakfast for sure.

sweet potato waffles in the toaster

Lunch – Veggie chili; I made a big ol batch in the Crock Pot with dry beans I’d soaked overnight. We had plenty for dinner, and I packed up the leftovers into several containers.

vegetarian chili

Snack –cuties & more coffee

cuties

Dinner –Black bean & corn California burritoes, with some purple cabbage for color and baked in the oven for crunch.

black bean and corn burritos

I thought I did a pretty good job wrapping, though one ripped a bit, but I’m not nearly as expert as Cheesy Finance 🙂

black bean and corn burritos

All day Monday I had a dull ache in my abdomen, thinking it was just hunger or a stomach ache. It turned into roaring cramps by the end of the day, and I was unprepared. On a suggestion from a friend, I wanted to use a heating pad, but we don’t have one. So google said, make one from putting rice in a sock!

sock rice

I’m here to say that it actually does work. I used a funnel, and filled up hubby’s sock with rice. Microwaved for 1 minute at a time, 2 or 3 times, it holds heat for quite a while. However, microwaved sock rice smells very weird. And hubby refuses to eat it after I’m done with it… so that’s a waste of 2 cups of rice! Haha (Would you eat sock rice?)

Tuesday:

Breakfast – I slept poorly and my body was still confused, so I didn’t know what to do about food. You know how some days, every thing you think of your stomach is like “Nah, I don’t want that”. I almost made toast, almost made eggs, almost had waffles. I made some sauteed greens because for some reason it sounded good, but that wasn’t enough. So I added it as a topping on the leftover pizza.

pizza with greens

Lunch –Can of chicken noodle soup. Nothing exciting, just needed to have some calories and still wasn’t hungry.

Snack –bag of sunflower seeds

sunflower seeds

Dinner –Tomato soup & grilled cheese with leftover tomato juice from the chili and some freezer pesto. Pesto is one of my favorite secrets to delicious and layered flavors in a simple tomato soup.

grilled cheese and tomato pesto soup

Wednesday:

Breakfast –Tropical smoothie; and this finally used up the rest of the frozen fruit mix I don’t like!

tropical smoothie

Lunch –Chili! With some mixed steamed vegetables on the side.

vegetarian chili with steamed vegetables

Dinner –I met up with a new friend after work at Starpoint Brewery/ Beer Study in Durham, and had a Chocolate Stout that was seriously amazing. It tasted sort of like a chilled hot cocoa, but with beer in it. It was worth every penny of the $8 for a 16 oz glass. When I finally got home, I didn’t feel like cooking, so I had more leftover pizza; at least I added some greens on top.

chicken bacon ranch pizza

Snack –Pineapple & cucumber. Cucumber isn’t the best alone, I should have made some hummus to dip it in. They were also close to going bad, so the other container I decided to quick pickle for later.

pineapple and cucumber

Thursday:

Breakfast –Tofu scramble with greens. I used up the last container of tofu, and the rest of the sauteed greens I’d made. I also added some cayenne and nutritional yeast for a cheesy flavor. But honestly, it was pretty not great. Word to the wise: scrambled tofu tastes 0% like eggs. I won’t be making this again.

tofu scramble with greens

Lunch –leftover black beans & corn taco filling with brown basmati rice, salsa, and avocado (basically, a burrito bowl)

burrito bowl

Snack- Ghiradelli sea salt caramel & a tiny Snickers

candy

Dinner –Burgers: bison and lentil. I had some bison meat in the freezer that I bought on sale a while ago, and made burgers from that to make the boy happy.

bison burgers

Then I also tried a new recipe for lentil veggie burgers. I’m trying to find the perfect recipe to balance taste and texture and health. I used the ends of a loaf of bread in this instead of bread crumbs, rather than throw them out.

lentil burgers

These were good, but a bit too dry. Maybe I need to tone down the amount of bread, or add more liquid to the mix before baking.

burgers with potatoes and edamame

Friday:

Breakfast – the last of the sweet potato wafffles w blueberry sauce. I’m loving this quick sauce option: I microwave 1/2 cup of frozen blueberries with 1 packet of splenda and some lime juice, then mush the berries with a fork. It’s so simple and sweet and perfect.

sweet potato waffles with blueberry sauce

Snack – I had a busy morning, and knew lunch would be later than normal, so I had half a protein bar around 11

protein bar omega 3

Lunch –leftover lentil burgers with Green Goddess dressing, salad, and edamame

lentil burgers with green goddess dressing and salad

Snack 2 – We had a meeting at which they gave out muffins. I can’t say no to a moist and tasty lemon poppyseed muffin! But now I know I shouldn’t take any drug tests for a few days.

lemon poppyseed muffin

Dinner – My stomach was confused again, so I was hungry but nothing sounded good. Eventually around 6:30 pm I had a bowl of homemade yogurt with the remaining blueberry sauce from waffles and some tropical granola.

homemade yogurt with blueberry sauce

Then I was informed by Twitter that it was National Pizza Day, so naturally I can’t not celebrate a food related holiday. I was going to try this taco pizza recipe I read in a magazine later this week, but now it seemed like a good time to try it out.

taco pizza recipe

And it turned out pretty good. I liked the corn crust, but I need to cook it longer or roll it thinner next time, it was still soft and chewy in the middle and stuck to the foil a bit. The cauliflower, onion, and pepper toppings I used were tasty, and it used up the last bit of pasta sauce from the vegan meatballs last week. So that was a win.

masa harina corn pizza crust

The Weekend

This weekend is predicted to be rainy both days, which is kind of a bummer. It means it’s perfect “start spring cleaning” weather, but also that I bet there’s a 98% chance we will lack motivation to do so. I do need to return a library book, and maybe will browse and pick up some new ones while there. We also need to “adult up” and get our tax paperwork together… #adultingishardthoughyaknow

yoga and beer in durham

Oh, but I might have a friend who is interested in attending Beer and Yoga on Sunday with me! Two of my favorite things. We shall see.

Food Total: $26.21

I was very pleased that we got through this week without spending any more money at the grocery store! And not going out to eat either, besides one beer. Last week I was a bit of a spendy pants

The only groceries this week were obtained while Erin from ReachingForFI was in town, and we needed some wine for our hangout and chat time 🙂 And then avocados were on sale 2/$1, so naturally we both had to get a least a half dozen! She had a hilarious way of carrying her bounty home too.

Fruit/Veg $8.39 Extras $18.32
Avocado 6 3 wine 4L 16.89
Bananas 6 1.4
Mandarins 3lb 3.99 tax 1.43

This week, I’m trying to learn from my previous mistake of not taking a list, and going grocery shopping while hungry. This week I have a plan, read the ads, scoped out my current stash of coupons, and am making a meal plan after checking the freezer and pantry first. In other words, I’m taking my own advice 😉

Lessons Learned

Well, I’d say there were a few lessons this week. For one, using up leftover odds and ends isn’t nearly as hard as some people think it is, if you’re willing to be creative and eat potentially strange food combinations. There are also so many different way to re-purpose bits of this and that into different recipes.

For another, you need to plan to change your mind occasionally. I had taken the pesto out of the freezer with the intent of making pasta with pesto, which was actually my second choice when shrimp linguine began to not sound great. Then I didn’t feel like pesto pasta, so I decided it would be better used by adding it to the tomato soup. I think we changed up the meal plan every single night this week.

And finally, cooking is an experiment! Don’t be afraid to try new and different recipes. The absolute worst that can happen is it is inedible and you throw it out. People waste about 40% of their food, but if you can find new recipes your family will love, it may cut down on waste over time. Several things I tried this week didn’t work out, but that’s okay. We will keep trying and keep learning!

 

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

Weekly Eating – 1/22/18

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

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

 

This weekend I was on my A-game with meal prepping.

Sunday meal prepping

Bell peppers were on sale for 0.99/each, which usually only happens in the height of summer. So naturally I planned on making a batch of stuffed peppers. I’d also been hankering for hummus, so I whipped up a half batch in the blender, and at the last minute decided “why not throw in some turmeric too?” It came out a lovely vibrant yellow! I even used real tahini rather than my usual cheap-o peanut butter.

stocked refrigerator after meal prepping

With the other half can of chickpeas I made a Greek tabbouli type salad with cucumber, tomato, couscous, and red onion. (CRAP! I should’ve added kalamata olives too… ah, next time.) Bags of pre-cut cauliflower were cheaper per pound than buying a whole head, so I roasted a bag of that and added buffalo sauce for funzies. And a big ol pan of enchiladas, mostly pork for the boy with two black bean and mushroom vegetarian ones for myself.

black bean mushroom enchilada

Blueberries were also on sale this week, so I portioned out a few small containers. Whew! Now, on to the week!

Monday:

Breakfast – a piece of fruitcake from the holiday Food Swap! I had never had fruitcake, since it has such a sterling reputation, but y’all. This lady’s recipe was amaaaaaazing! It was dense and moist cake, and was just bursting with huge chunks of mango, apricot, papaya, and whole nuts. It was seriously addictive. I’m so bummed it is a super secret family recipe, she legit won’t share it!

holiday fruitcake and tea

Lunch – Lentil & couscous stuffed pepper. This is so simple, just cook 1 cup couscous, rice, or quinoa. Mix with 1 cup cooked lentils, black beans, or pinto beans. Add 1 can diced tomatoes, and stuff into 3-4 bell peppers. Bake for 350 about 25-30 minutes until soft.

lentil and couscous stuffed bell pepper

Dinner – Stir Fry! I used some veggies from the fridge and some from the freezer, plus the tofu from the sale a few weeks ago, to whip up tonight’s batch of stir fry.

stir fry veggies in pan

Note to self: when oven-baking tofu, don’t use the pre-chunked kind! The pieces are just too small and stick to the pan something awful. It was still super tasty though.

tofu stir fry

Snack – blueberries

blueberries

Tuesday:

Breakfast – I made some oatmeal with dates, but forgot to take a photo, oops! It was tasty and warm, and very filling.

Lunch – Tabbouli. I like this type of meal because it’s totally fine at room temperature and very portable. I didn’t even need a lunch bag I just threw it in my work bag and went.

tabbouli with chickpeas, cucumber, and red onion

Snack – I had got some protein bars on super sale (like 90 cents) and tried one today. It was horrid. It was hard but chewy, and tasted like basically a caramel with protein powder. And also had chunks of raw coconut. Gag. I swallowed the one small bite and tossed the rest. I hate wasting money 🙁

Dinner – White Bean & Barley Soup – this was a crossover between my Ham & Barley Soup and my White Bean Soup. I didn’t have a lot of ham, just a tiny bag of a few frozen cubes left over from who knows when that we found in the freezer. So I figured, add a can of white beans to bulk it up, and dang, it was a great combo! This might be my new go-to.

ham, white bean, and barley soup

Wednesday:

Breakfast – loaded baked sweet potato. I zapped it in the microwave covered in a wet paper towel for 10 minutes, then piled on some black beans, salsa, purple sauerkraut & avocado. Mind blowingly good, and I nommed the whole thing!

loaded baked sweet potato

Lunch – Black bean & mushroom enchilada, buffalo cauliflower, and blueberries

black bean enchilada with buffalo cauliflower

Dinner – Black bean veggie burger with Green Goddess, sauerkaurt, freezer mac n cheese, and veggies on the side. Yes, I know I had black beans at every meal today, and yes I’m quite proud of that fact.

veggie burger with green goddess and mac n cheese

Making our way further into the freezer, I pulled out a box of Aldi black bean patties and an old pre-made mac n cheese, plus some frozen edamame and corn on the side for a colorful, healthy, and super filling dinner.

ALDI black bean veggie burgers

Snack – tea and a Stroopwafel. GUYS. Have you had a Stroopwafel?? It is as much fun to eat as it is to say! It’s a thin, crispy waffel, well, two of them, with a layer of sweet salty caramel in between. It is absolute heaven with a cup of hot green tea.

tea and stroopwafel

Thursday:

Breakfast – Homemade yogurt with blueberries and tropical granola

homemade yogurt parfait with blueberries and granola

Lunch – Stuffed Pepper & a banana

stuffed bell pepper and a banana

Dinner – The famous One-pan Buffalo Potato Bake, with previously cooked & frozen pulled pork. Have I mentioned my love of freezer meals enough yet?

buffalo pork potato bake

Snack – blueberries and a Sesame bite from Puerto Rico!

berries and sesame bite

Friday:

Breakfast – PBJ sandwich thin

peanut butter and jelly sandwich thin

Lunch – lentil & couscous stuffed pepper & blueberries

lentil and couscous stuffed pepper with blueberries

Dinner – Masoor Dal, or red lentils, over black ‘forbidden rice’

ingredients for masoor dal

I want to cook more ethnic dishes this year, so I’m easing into it with a super simple dish. Lentils are insanely good for you, and insanely cheap too. Plus all the spices in typical curry are also highly rated on the health-o-meter.

red lentils and black rice

Snack – Turmeric hummus and veggies. How could you not love the neon yellow color?!? I know I did.

bright yellow turmeric hummus

The Weekend

This is another chill weekend, as the boy is still not feeling 100%. I’m planning to head over to Spice Bazaar and pick up some more delish Indian foods and spices, and while I’m on that side of town I’ll hit the ALDI as well. We are running a little low on produce.

Food Total: $41.23
Meats $2.89 Dairy $4.40 Staples $7.49 Fruit/Veg $26.45
1lb turkey 2.89 Yogurts 11 4.4 Flatout Wraps 2 6pk 5 Bananas 12 3.07
seltzer 12 pack 2.49 Avocado 2 2.5
chopped cauliflower 4.99
bell peppers 4 3.96
1 cucumber 0.99
pint mushrooms 1.99
blueberry pints 2 3.76
Dry prunes 18oz 5.19

Eating healthfully does not have to be expensive!

I mean, look at the enchiladas. $1.99 for 10 tortillas, $1.25 for a can of sauce, $1.99 for pint of mushrooms (I used half), $0.25 for a can of black beans = $5.48 total and you can make 8 enchiladas, so 0.68 per serving! With 2 tortillas left over for a PB, banana, & honey snack or turkey pinwheels.

What about the stuffed peppers? $3.96 for 4 peppers, maybe 0.50 worth of lentils and another 0.50 of couscous (or rice), 1 can of diced tomatoes at 0.25 = $5.21 total so $1.30 per serving. And if you don’t have a big appetite one huge pepper can be 2 different meals. They also freeze pretty well for later.

Lessons Learned

Meal prepping is such a great time saver! I enjoy cooking too much to make enough for lunches and dinners, I would get bored quickly. But for lunches, it is really nice to already have meal options cooked and packed and ready to go, you just grab the container you want that day. Same thing for healthy snacks.

 

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

Weekly Eating – Jan 8

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!

 

So remember the part where we are eating 80% vegetarian this year? I’d say we have totally nailed it so far! We had some great successes this week, and a few fails too. The week did include an impromptu cross country trip, for a family emergency situation, so that sort of threw the meal plan off the rails a bit. However, it was for good reason, and didn’t damage the budget too badly.

Monday:

Breakfast – Banana berry smoothie

Lunch – Beet & Sweet Potato veggie burger wrap with sprouts, red sauerkraut, tomatoes, spinach, & Green Goddess.

Beet, Sweet Potato, Black Bean Burger Patties

I just adore the bright pink colors going on here! Imagine all those lovely flavonoids running around my bloodstream detoxing and getting rid of free radicals… no, just me? #sciencenerd

Beet, Sweet Potato, Black Bean Burger Wrap

Dinner –Homemade pizzas. I whipped up overnight refrigerator pizza dough on Sunday so these were easy breezy. The boy had pineapple, ham and mozzarella on his, while I added handfuls of veggies to mine.

Homemade Veggie Pizza With Pork

Tuesday:

Breakfast – Banana & Cardamom Pancakes

Banana and Cardamom Blender Pancakes

Dudes, I had never had cardamom before (I think) but it’s one of the highest antioxidant spices so I’m trying to incorporate it into my cooking more. This pancake recipe was so simple, I whipped up the batter in a blender and poured it right onto the griddle. Easy peasy, and they came out fluffy and perfect. #winning

Banana and Cardamom Blender Pancakes

Lunch – Big salad with sprouts, walnuts, cranberries, quinoa, and my amazing Green Goddess dressing.

quinoa and greens sprout salad

Dinner –Tempeh Teriyaki Stir Fry.

Teriyaki Tempeh Stir Fry

Guys. Guys, I made a vegan meal that the boy said he loved and would eat again! That’s a huge win! TBH it was super tasty, I would eat it again, and also I nailed the plating. (Pats self on the back)

Wednesday:

Breakfast – mixed berry smoothie

Lunch – leftover mushroom risotto from last week. There was a lot left and we were leaving town, so I wanted to eat it up. However, after sitting for a few days, it became thicker and… blah. I forced down a few forkfulls, but couldn’t come close to eating it all. That led to a starving afternoon of snacking…

Mushroom Risotto

Snacks – first up was a handful of dark chocolate with almond kisses that someone at work brought in. I figured, dark chocolate has good flavonoid & antioxidants, and you can’t go wrong with almonds right?

dark chocolate with almond kisses

Well apparently 3 almonds isn’t enough protein to satisfy, so I was rooting through my desk drawers about a half hour later. I did bring this vegan banana bread that I swapped at last month’s Bull City Food Swap… sad to say, it also was “meh”. But when I found a tiny peanut butter packet, and was also getting hangry, it was like sweet mana from heaven, and I ate half the loaf.

vegan banana bread

Dinner – Lemon Garlic Parmesan Pasta with a salad. I needed to use up several lemons, so I whipped up a super simple pasta dish.

Lemon Garlic Pasta with Kale and Sausage

Thursday:

Breakfast – stressful morning getting to the airport and literally making our flight by ONE minute… so, breakfast was coffee and airplane snacks.

Lunch – stopped by a BBQ place, and they had a Thursday Special: $2 pulled pork sandwich! We were totally in, and they were delicious. The pork was so moist, and the BBQ sauce flavorful.

Stubb's BBQ Pulled Pork Sandwich

Dinner – a local pizza joint is a favorite here, so we had to indulge when in town. I got the Brussels sprouts one, which had sweet hot pepper jelly on it and was super tasty, while the boy got a meaty spicy one and compromised with a bacon jam covered in arugula as well. They were all amazing, and we ate nearly the whole thing!

Three whole Pieous pizzas

Friday:

Breakfast – Pineapple jalapeno smoothie and toast.

green smoothie and toast

Mom in law is obsessed with this smoothie which includes pineapple, spinach, coconut water, and jalapeno. It is fruity with a hint of spice, which is strange but definitely tasty.

Pineapple Jalapeno Smoothie

Lunch – Leftover pizza, which I threw a handful of salad greens on top of to make myself feel better about eating pizza for at least 4 meals this week…

leftover pizza with greens on top

Dinner – Korean tacos. It is super simple, a crock-pot beef roast with sweet sauce, a fresh crunchy slaw, and a peanutty dressing. They were really tasty, and I need to get the recipe.

Korean beef tacos

Snack – Chips & salsa. I cut up half an avocado, and mixed it with a half cup of salsa for a satisfying snack.

blue chips and avocado salsa

The Weekend

This weekend will be spent relaxing and spending time with family. We may get to go out and explore a little, and perhaps see some of hubby’s friends. The in-laws are great and are covering most of the groceries, so for food we will only spend on anything we go out for.

Food Total: $72.86

This week was just stocking up on frozen berries because we were out, and some other staples like soymilk, produce, and boxed wine. Don’t judge me, tons of people love boxed wine, even frugal folks and hard core wine lovers!

Thanks to last week’s big stock up, and tons of food still hanging out in the freezer and pantry, we should be set for at least another week (with the exception of a produce run). Maybe I need to do another of my own January Pantry Clean-Out challenges.

 

How was your week? Are you flexible with meal plans, or how do you deal with surprise travel?

Weekly Eating – New Year Edition! 1/1/2018

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!

 

Welcome to the first Weekly Eating of 2018! This series got a bit off track back when I decided to tackle my Holiday Weight Loss Plan for a Christmas/double 30th Birthday/NYE cruise. My eating got pretty boring for a few weeks. (Though, maybe that’s a thing readers want to know? Shoot me an email or leave a comment if you’d actually be interested in that).

For those of you who are used to being on the edge of your seats every Sunday morning, just waiting to drool over the BE family week of goodies, despair no longer, it’s back! There will be some twists this year though. As most people make “eat better” new year resolutions, the BE family will be tackling a big one:

Eat 80% Vegetarian in 2018!

*collective gasp from the audience*

But WHY?! You might think. What about all the flank steak, BBQ pulled pork sandwiches, and bacon wrapped pork roasts? Won’t you develop anemia and deficiencies and die without eating 300 grams of proteins in the form of cooked animal muscles at every meal??

Well, dear readers. Let me first assure you that these are all quite common myths. There are some legitimate nutritional concerns to be aware of, such as getting enough vitamin B12. But on the whole, even a fully vegan diet can supply more than enough protein, vitamin and nutrients for an Olympic pro athlete.

My in-laws got me a book for Christmas which I’ve been desperate to read for some time: How Not To Die. It is a compilation of all the food science and nutrition articles, and what we know about the links between food and disease. And I’ve devoured it cover to cover in under a week. (My husband is not thrilled.) Between that book, Forks Over Knives and a bazillion other blogs, books, movies, and resources, I can fight it no longer.

Science says: to avoid, alleviate, and even reverse disease, it’s super simple: Eat plants. All of them. All the time.

So, that is what I intend to do. I rather like living, and particularly enjoy my hubs being alive too. (Sometimes he hates that I try so hard to keep him around). Unlike myself, who loves a good steak, but wouldn’t die without it, he really does love meat and might die without it in his diet. And he is allergic to vegetables*.
*not really, he just says that so he doesn’t have to eat them

A happy marriage is all about compromise, so to avoid the all-out war and depression announcing we are now vegan would cause, we settled on a bargain. 80% vegetables, 20% meat/dairy. I think we can both live with that, and live with it a whole lot longer to boot! 😉

Without further ado, here’s our first week of the New Year’s meals:

Monday: January 1, 2018

Breakfast – A fun souvenir from traveling is coming down with a cold! I spent the first few days of the new year sniffling and coughing and generally feeling suuuuuuuuper exhausted. I was too tired to bother with actual breakfast, plus we slept in a bit. (We also went to bed by 10:30pm on NYE, woooooo 30s!)

Lunch – Didn’t have the energy to make real food yet, plus the fridge was wicked empty from cleaning it out before traveling. So I just pulled a bag of mixed veg and a frozen bag of beans & rice from the freezer, boiled it together, and called it soup!

Dinner –I did manage to pull a pork roast from the freezer and soak some black eyed peas overnight, so that I could produce the required New Year meal of pork, sauerkraut, greens & black eyed peas. We definitely want luck and prosperity in 2018, so I made sure we had peas & pig for luck, and collard greens & sauerkraut for money. I added just a tiny bit of pork to flavor the greens, and the rest of the roast was just ‘around’ for whenever hubs needed meat.

I got a bit of an energy boost once the DayQuil kicked in, so I meal prepped for the week a bit by batch roasting a bunch of veggies and cooking a big slow cooker full of black beans. They will become lunches, black bean soup, and possibly black bean hummus.

Tuesday:

Breakfast – smoothie with banana, blueberries, and some spinach thrown in for greens

Lunch – black beans & rice, salsa, and roasted brussels sprouts

Dinner –Falafel balls served over rice with mushroom gravy. They were delish, though not quite the flavor I was looking for. I will keep playing with the recipe until I get it right, and then I’ll share it here.

Snack – RUM CAKE! Erin from ReachingForFI.com and I did a little holiday swap, my famous Cracker Cookies for her famous Rum Cake, and boy was it tasty! Sweet but not too sweet, with just enough rum to know it was there. It’s a good thing it was a small size cake, because I’d eat a whole one without a second thought.

Wednesday:

Breakfast – strawberry banana smoothie

Lunch – Leftover black eyed peas & collards with sauerkraut & a salad with radish sprouts. The greens and peas had a creamy earthy flavor, which was complimented beautifully by the salty tang of the sauerkraut. Plus, since I made it using red cabbage, it was such a lovely bright pink color! I’d eat this on the regular for sure.

Dinner –Veggie packed alfredo mac n cheese, using plain yogurt instead of milk. It gives it a nice tangy flavor. I added chopped collard greens and broccoli for extra veggies and fiber.

Thursday:

Breakfast – I wanted oatmeal with strawberries and goji berries, but we evidently had some pantry moths. Those little #&@*ers ruined a whole bag of dried goji berries. >:( So I ended up with chocolate maca peanut butter instead, which I managed a few bites of before my stomach was like “nope, you’re done.”

Lunch – I made a big batch of my best black bean soup with the crock pot black beans, and this was an awesome comfort meal on a cold day when also feeling sick. Quite filling too.

Dinner – Mushroom risotto with collard greens. I had a pint of mushrooms and another head of collards still left from NYE that needed to be used up. I also had some barley from the Indian spice store (more below), so naturally I was thinking risotto.

I found this recipe from Williams-Sonoma, and of course adapted it to what I had on hand. It turned out pretty tasty, but be warned, it makes a LOT of food! We each had 2 bowls and there is plenty left for at least another 3 lunches.

Friday:

Breakfast – I did my trick of putting jam in my yogurt to make natural fruit-on-the-bottom, and topped it with my homemade tropical granola. Delightful!

Lunch – Black beans & rice with salsa and a small sweet potato. I added turmeric to the beans, and cinnamon & ginger to the sweet potato for extra antioxidant power.

Dinner – Oh my goodness, so many leftovers!

Snack – A friend at work went home to S. America over break, and brought back fancy chocolates to share. I enjoyed her generosity with a blueberry chocolate bar.

The Weekend

This weekend will be low key since we are both recovering from traveling and being sick. I am searching for tofu & tempeh recipes that will convince the boy that plant based eating isn’t the worst thing in the world. Give me a shout if you’ve any to share! I’ve found several BBQ recipes I’d like to try, so there will probably be some experimentation going on in the kitchen.

We are out of frozen berries, so a grocery run is in order to procure that and some soy or almond milk. Also Kroger is running a 1 day only $0.99 sale on cheese… is it worth it? So torn… I want to cut down on dairy but also burritos are hubs’ source of strength in this world, and that’s a really great price point…

Food Total: $162.70

My first adventure of the new year was to visit an Indian grocery nearby to check out the goods. Many cultures around the world have thrived on a plant based diet for centuries, so I assume they know how to do it right. I plan to cook many more Asian, Indian, Ethiopian, Latin American, etc. dishes this year.

I spent $62.61 there, and for the money I got a total bounty! Plant based eating can be super cheap, y’all. The haul included: shredded coconut, soya wadi, sesame seeds, ginger & garlic paste, 3 types of lentils at 2lbs each, barley, bulgur, tahini, golden raisins, turmeric, beets, cloves, and Amla powder. Not a single thing cost more than $5. I would highly recommend checking out an ethnic grocery near you for cheap staples like grains, beans, rice, and spices.

The rest of the grocery shopping was from Harris Teeter, where I stocked up on tons of produce and other healthy staples. They had a surprise sale on tofu and tempeh, which is perfect timing. I also snagged Black Rice at a cheaper price than Amazon offers, along with crazy-cheap canned beans & tomato (4/$1!!). That should be enough produce to last us quite a long time, though I will still have to restock the things that spoil (like greens/spinach, frozen berries, almond/soy milk, bananas) weekly.

Lessons Learned

So I did basically double my target grocery goal, but I’m hoping that now I am pretty much set for all of January. Except for occasional re-stocks of fresh and frozen produce, yogurt for the boy, and nut milks, we should not need groceries for a very long time. We will see how that plays out in real life. I’m a notorious menace in the “mark down” aisle of a grocery store.

Also, an initiative I’m taking on for this year is to purchase at least one grocery item every week to donate to a food pantry. It blows my mind and completely saddens me how many people in our country do not know where their next meal is coming from. Especially when I am so blessed and spend 70% of my waking hours thinking about food and recipes and meal plans.

Given the hullabaloo of the #BombCyclone this past week, did you even think what impact that has on children and families that depend on free or reduced meals at school to make their weekly budgets work? After much research, I think Urban Ministries of Durham will be the place to which I donate. And hopefully, I will even get to go cook and serve some meals there at some point.

 

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

My Favorite One Dollar Lunch

When I’m not meal prepping mason jar salads or bringing in leftovers, I am usually rotating through a small handful of standby recipes for lunch. These include things like my salmon salad, classic PB&J, chicken salad, and tuna salad.

On our journey to save more and spend less so we can trade our money now for time later in life, one of our top strategies is to reduce spending in all areas of life. This means buying less home than we could “afford”, driving older model cars with good mileage, avoiding unnecessary “beauty” products, and many other small savings strategies.

In America, according to CNBC, our average yearly spending on alcohol has slightly decreased from $575 in 2004 to $463 in 2014, likewise food spending has decreased from $7,245 in 2004 to $6,759 in 2014. This is due partly to rising costs of education, and people are spending more on housing and entertainment.

This is not necessarily a good thing. There are so many factors that go into food prices, including locality, seasonality, processing and packaging, distribution and supply chains, how far the food travels to you, the international prices of commodities, and more. Sometimes, cheap price = cheap ingredients, and your health will pay. Sometimes, you get a great deal at the farmers market because they don’t want to lug home a hundred baskets of potatoes.

One of the strategies we are adopting towards food (this blog is half about money and half about food after all) is the $1 per meal strategy. Essentially, if you use smart grocery purchasing strategies and employ a meal plan, eat your leftovers and rotate food to avoid spoilage, it is possible and even easy to average $1 per meal per person over the course of a week or month.

Check out these article for more inspiration on the $1 strategy.

Using the ‘$1 Per Meal’ Strategy to Save Big Time on Food Costs

How to Eat on Less Than $1.00/meal

Some days, the meals will be more like $5 each, and some days a meal might cost a few pennies. But if you focus on an in-season, whole food, mostly plant based diet, this is definitely doable. Dried beans are quite cheap per pound, as are most whole grains like brown rice, millet, oats, or quinoa. Making your own staples like biscuits, bread, and pizza dough costs maybe $1 compared to double, triple, or more at the store.

Shop the sales at your store, or visit farmers markets towards closing time to scoop up bargains. Grow your own food, or trade services with someone who does. Try the store brands rather than being brand loyal. Use coupons, but only on things you would buy normally. Give frozen fruits and vegetables a try, they are basically as nutritionally sound as fresh.

Your Wallet Will Thank You

If you can average your meals out to $1 per month, 3 meals per day, 30 days per week, that is an average monthly spending of just $90! Compare that to that average per adult spending of $563, and you are saving yourself almost $475 per month, or $5680 per year!

Your Health Will Thank You

Many studies show over and over again the health benefits to eating vegetarian or vegan meals. Even if it is only one day, or one meal per week. Cutting meat and/or dairy will take a huge chunk out of your grocery bill (though maybe that trend is reversing), and you can only benefit from eating more beans, legumes, fruits, and vegetables.

Another way to keep the price per meal down is to limit portions to reasonable sizes (which we are SO bad at estimating!) and eating properly sized portions of food has scores of health benefits too.

The Planet Will Thank You

Eating a plant-based diet is much easier on the planet, because it takes far less land and water to grow an acre of corn, soybeans, squash, or lettuce than it does to feed several dozen acres worth of produce to an animal which we will then eat. Animals are pretty inefficient at using plant calories to produce muscle.

And the protein levels in legumes versus meat is pretty comparable. A 3 oz serving of chicken has about 21 grams of protein, which is the same amount found in:

  • 1.5 cups chickpeas
  • 1 cup + 3 tbsp lentils
  • 1 1/3 cup black beans

At the American average of 185 pounds of meat per year, just having one meatless meal per week could cut meat consumption by about 26 pounds per person per year. Imagine all the land and water saved, and the greenhouse gas emissions no longer emitted.

The journal Frontiers in Nutrition did a study in 2015 which concluded that  a diet that is vegetarian five days a week and includes meat just two days a week would reduce greenhouse-gas emissions and water and land use by about 45 percent.

Oh also, for those who believe Paleo is all about bacon, our ancestors were probably mostly vegetarian. Just sayin.

Get to the Recipe!

Okay okay, all this to say that I’ve been trying to find ways to reduce meal costs but also to center my diet around whole plant based foods. This is the dirt-cheapest but most delicious recipe I’ve found. Yes, it is “beans and rice”, yes you can roll your eyes and say “oh classic frugal foodie starving themselves”, but I dare you to try it. Just try it, once a week, and see how you feel. Change it up a little, add some bouillon to make the rice tasty, add some frozen veggies to mix it up, pour on some salsa or hot sauce. But give it a fair chance.

Black beans: $2.49/ 2 lb
I usually cook 1-2 cups of beans at a time, and they roughly double in size. One cup of dried beans is about 1/2 pound, so let’s say $1.25. Then that makes 2 cups of cooked beans, and one serving is about one cup. So each 1 cup cooked beans = $0.63

Brown Rice: $2.99 / 3 lb
I also cook 1-2 cups at a time in my rice cooker, and this definitely puffs up to 2-3 times the size. To keep it simple and over-estimate lets just say that one cup dry rice is about 1/2 pound, so $0.50. One cup dry = 2 cups cooked, one cup cooked is a serving = $0.25

Salsa: $1.87 / 16 oz
I only use one or two tablespoons, just enough for some extra flavor. Let’s just say 1 oz per serving, so $0.12

Sometimes I’ll also sprinkle some salt on top from a tiny jar I keep in my desk drawer. The tiny bottle was a gift, so I’ll consider that $0. For my work lunches, I typically bring in 2-4 days’ worth at a time, and take each day’s portion from a larger container I leave in the office refrigerator. The calculations for one serving comes out to exactly one dollar!

That’s it! You can of course get fancy from here, adding spices to the beans like bay leave, pepper, cumin or adding chopped veggies like onions and peppers, or sprinkling shredded cheddar or avocado on top. It’s up to you to decide what tastes you cannot live without, but I find that the simplicity is perfect.

You can get the costs even lower by purchasing the rice and beans in larger volumes, rather than a few pounds at a time, or buying only when they are on sale. The cost will of course go up per serving if you add in cheese, other spices, or vegetables.

If you are concerned about the ‘lack of veggies’, the best option would be to add a cup or so from your favorite frozen vegetable. For example, a peppers and onion mix, or “California blend” can add fiber and nutrients to about 4-5 servings and make it even more filling. You could also buy a large container of spinach or mixed lettuce and have a salad on the side or serve the rice and beans over the greens.

 

Tell me, what’s your favorite $1 or less meal? Have you tried “Meatless Mondays”, or are you full vegetarian? Share your successes and questions in the comments!

Weekly Eating – 9/25

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!

 

I spent part of the weekend making ahead breakfasts and lunches by making a pitcher full of smoothie and putting it in mason jars, as well as mason jar salads. That way all I had to do was grab a jar from the fridge every day and lunch was ready to go! It is a great way to save money and time (buy in bulk, make 5 days lunch at once) and to get my daily greens & veggies.

My aunt and grandmother were also in town all weekend and through Wednesday, so we got to hang out a lot. We went to an Oktoberfest in downtown Durham, played games at the Atomic Fern, sampled all the things at the 10th Annual Pepper Festival, and explored Lafayette Village in Raleigh. It’s always fun spending time with family, but even moreso when ALL your family lives 1000 miles away, and you only get to see them a few times a year. 🙂

Side note, holy what it’s October?! Ok, Bye 2017…

Monday:

Breakfast – Toast with peanut butter. Not gonna lie, a cold smoothie just didn’t sound good, and whole grain toast with peanut butter is one of my top easy go-to breakfasts.

Lunch – Mason jar salad. Super delicious, healthy, and surprisingly filling. The trick is to put the ‘heartier’ things on the bottom, like cut carrots, broccoli, and olives, and then things like peppers/ cheese/ beets/ red cabbage and delicate greens on top. Come lunch time, just dump it all into a bowl!

Dinner – We were supposed to go to Myrtle Beach today, but my grandmother wasn’t feeling up to the long drive. So instead we took dinner to them! Hubs made some chicken thighs while I was driving home, then I fried up some chopped cauliflower and baked some biscuits. Paired with a simple salad, it was a perfect, relaxed dinner.

Tuesday:

Breakfast – oatmeal from my desk oatmeal jar, another easy breakfast go-to that’s healthy and frugal

Lunch –  I took a half day in lieu of Monday, and we went to CowFish in Raleigh! They were both amazed at the wacky decor, and the crazy fusion menu. This time I got The Big Squeal. With a bison patty, BBQ pulled pork, fried onion rings, bacon slaw, and chipotle aioli, this massive beast was a big, delicious mess!

The burger was basically bigger than my head, and those sweet potato fries are SO GOOD. My aunt got the Hamandegger, which features a burger layered with a fried egg, cheese, and sliced ham. It looked quite delicious, and there wasn’t much talking once the burgers showed up, so I’m thinking it was good! And Gram got the plain baby burger with Swiss & tomato. We had to pay extra for the cheese, by which she was outraged. It was kinda funny.

Dinner – We had a good time shopping all afternoon in Raleigh, and were too tuckered out to deal with going out again. Plus cooking at home is fun for me, and way cheaper! We stopped at a Kroger to get all the ingredients for our family’s famous Fettuccini with shrimp, broccoli & carrots.

Snack – Oh, and while we were out we found a place called Duck Donuts… and holy crap are they good! It might be worth driving the 30 minutes to get these made-fresh-when-you-order, totally customizable doughnuts! The maple bacon was AHmaZING.

Wednesday:

Breakfast – smoothie in a jar

Lunch – salad in a jar

Dinner – This was their last night in town, so we went big for seafood at Full Moon Oyster Bar. This was a fun spot, with open seating, you just walk up to the bar and pick a spot. They have dedicated “shuckers” to get your fresh oysters to you and take your order. We had a bunch of apps and dishes, plus Wednesday is half off wine bottles! The seafood pasta was oh so tasty.

Snack – peanut butter cookie

Thursday:

Breakfast – raisin oatmeal at my desk

Lunch – mason jar salad

Dinner – I had a great time making pepperoni rolls 3 ways! As rolls, as biscuits, and as sandwiches. I got most of the ingredients on sale, which made total ingredients cost about $8 for 2 rolls, 16 biscuits, and 10 sandwiches. With even more pepperoni leftover to freeze.

I made 4 big batches, so that we can take some extra with us this weekend, and freeze a few for later too. They make great snacks, and keep hubs full when its time for “second dinner”.

Snack – 2 tbsp Ranch & raw veggies

Friday:

Breakfast – Mango Peach Smoothie. We finished all the pre-made smoothie jars, so I just whipped this up in the morning with canned peaches and frozen mango and split it with hubs. It was quite delish!

Lunch – Mason jar salad. I was very pleased with how well these held up all week long. I was a little concerned that the salad greens would get wet and mushy, but they were still crisp by Friday after making the jars on Sunday. This is a weekly trend I plan to continue. The Green Goddess was probably my favorite dressing this week too.

Dinner – Leftovers buffet! We are headed out of town this weekend, so we need to finish up anything that won’t last until Monday.

The Weekend

This weekend we are heading to a friends’ cabin in the mountains! It will be a mix of people we know and people we don’t, with a dozen of us and five dogs in the mix. There will be mostly hiking and game playing, we are taking turns making meals by couple, and there will likely be no or spotty cell phone reception. All in all it should be a super fun, disconnect-from-the-world, very frugal weekend of making new friends and getting closer with friends we already have! I’m very much looking forward to it.

Total: $97

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

We spent a little more than usual this week due to family being in town and eating out more than normal, plus extra groceries to cook for 4 a few times. Totally worth it though, to spend time with family! Plus they paid for eating out far more often than we did, so it was an overall win for sure!

Lessons Learned

Make-ahead smoothies and salads are AMAZING! This is a super quick prep that saves me SO MUCH TIME in the mornings. I get together the jars and ingredients, toss them in layers, using about 15 minutes. Then all I do is grab a to-go jar in the morning and toss it in my work bag. Maybe I can actually get around to doing yoga in the mornings now with all this free time?!? (HaHa)

Also, eating out a lot makes me feel like blah… I don’t regret it, the time spent with family is totally worth it. But after so many years of cooking for myself at home, I can really feel the difference. First of all, the portions are insanely huge compared to what I eat at home, which is sort of a perk because I almost always have leftovers. But then that messes up the meal plan a little bit, by having ‘extra’ meals around.

And then the restaurant food is saltier, fattier, and generally lacking in vegetables compared to what I would cook. This makes me not feel my best for days afterwards. Good thing weeks like that are only occasional treats. It blows my mind that SO MANY Americans live like that, on a daily basis. I couldn’t do it.

 

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

Weekly Eating: Labor Day 9/4

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!

 

Hope y’all had a nice long weekend, and made it through the short week! I know I had a great time, a friend’s wedding on Sunday was so much fun! It is nice to be part of such a joyful day in someone’s life. Plus, the food was phenomenal! Brisket, pulled pork, duck, the world’s most to-die-for creamy mac n cheese… mmm! Wedding calories don’t count, right?

Monday:

Brunch – since we had the day off, we slept in a little. Then I made a sausage and pepper breakfast strata with black beans.

Dinner – We decided to go exploring nearby, and ended up in the town of Pittsboro. It is a tiny little quaint main street southwest of Chapel Hill, in the middle of some beautiful country. We stopped and walked around the downtown, and had some sandwiches; I had a Reuben. It was huge and I only finished half, so hooray leftovers!

I also cooked a whole chicken in the crock pot overnight, and in the morning shredded it all into a container in the fridge for dinners / lunches this week.

Tuesday:

Breakfast – breakfast strata

Lunch – leftover sausage & peppers, black beans, mixed with some water and rice to make soup

Dinner – Ham & Potato soup (freezer to crock pot meal!)

Snack – sliced apple

Wednesday:

Breakfast – breakfast strata

Lunch – Leftover 1/2 Reuben sandwich, pickle, edamame

Dinner – Buffalo Chicken Potato Bake, one of my all-time favorites. I used Ranch instead of sour cream, and added frozen (thawed) cauliflower and broccoli. Winning!

Snack – 1/2 a cucumber sliced

Thursday 

Breakfast – granola bar

Lunch – Chicken salad w grapes, avocado, edamame; this was a very ‘green’ lunch   🙂

Dinner – Crock Pot Chocolate Chili. I tried a crazy new idea, and added a few tbsp of Hershey’s syrup to the chili, along with some coffee and hot sauce. It came out complex and delicious! We also stir in a bit of plain Greek yogurt, I’m a big fan of the flavor.

Snack – mint chocolate chip yogurt

Friday

Breakfast – chocolate coco loco yogurt

Lunch – Turkey sandwich, sunchips, mozzarella stick. I packed my sandwich in the bread bag because I’d used the last 2 slices, and waste not want not right??

Dinner – Tyler’s Taproom pulled pork mac n cheese & garlic fries (I stole a few from my dining companions 😉 ) I should write a review on this place, they had great atmosphere, great service, and the food was OUTSTANDING! Highly recommend.

The Weekend

My dad was in town (a trip to the Georgia coast got cancelled due to Hurricane Irma) so we hung out. Walked around downtown Durham and found some cool new hangout spots, watched The Office on Netflix, and had a miracle berry tasting party!

If you’ve never heard of Miracle Berry, check it out. It coats your taste buds, so that anything sour or acidic tastes sweet! It’s pretty weird, a great mind game. We tried pickles, sauerkarut, cranberries, lemons and lime juice, wines, and straight shots of vinegar! It was quite fun.

Total: $0!

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

We did not spend any money at the grocery store this week which is awesome! However we did spend some money out. Since my dad came for a spontaneous visit, we had to treat him to a few meals. We also did a fun ghost walking tour of downtown Durham, which stopped at a few pubs along the way, so we had a few drinks as well. It was so fun, we heard some great stories about Durham’s past, and found several great places that we want to come back to in the future.

Lessons Learned

It’s good to keep your grocery budget and your ‘eating out’ budget seperate! If you do well not spending on one, you can always boost the other. But to me, they are very different things, as eating out is a social occasion. Groceries are to have in stock in the home. And we also try not to eat out very often, about 90% of our food is all cooked at home. This also helps me to not feel at all guilty when we do indulge!

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

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 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?