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.
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.
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.
Blueberries were also on sale this week, so I portioned out a few small containers. Whew! Now, on to the week!
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!
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.
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.
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.
Snack – blueberries
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.
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.
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!
Lunch – Black bean & mushroom enchilada, buffalo cauliflower, and blueberries
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.
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.
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.
Breakfast – Homemade yogurt with blueberries and tropical granola
Lunch – Stuffed Pepper & 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?
Snack – blueberries and a Sesame bite from Puerto Rico!
Breakfast – PBJ sandwich thin
Lunch – lentil & couscous stuffed pepper & blueberries
Dinner – Masoor Dal, or red lentils, over black ‘forbidden rice’
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.
Snack – Turmeric hummus and veggies. How could you not love the neon yellow color?!? I know I did.
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
|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|
|bell peppers 4||3.96|
|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.
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.
4 thoughts on “Weekly Eating – 1/22/18”
Another great week, BE!
That stroopwafel looks awesome! I can’t believe there’s a carb I’ve never heard of! I must try it out ASAP!
I’ve done nothing extraordinary with the budget or with prepping/cooking this week. I threw out a bunch of bags of Aldi frozen veggies I had in the freezer because they were too icy. I cooked one but it smelled putrid. Do you have a secret for keeping food from getting to icy?
Thanks Mrs. Groovy! Stroopwafels are a revelation, which is unfortunate because now I will be spending money finding more! Haha
Hmmm… were they relatively new veggies? One thing that causes ice build up fastest is opening and closing the freezer often, or leaving it open for more than a few seconds. It can cause condensation and then re-freezing as temps change. You could try a vacuum-sealer if you already have one, or adding a layer of wrapping, like putting the bag into a ziplock and squeezing out all the air before sealing.
I’ve never had a Stroopwafel before and didn’t know why on earth people were so obsessed with them, but I think I’m beginning to understand. That sounds delicious!!
If I can get my hands on more, I will share! (But only one. The rest are mine. My precious.)