Well it has been 1 week since we started the “Eat What You Have” Challenge.  I must say this is not as easy as I had anticipated.  I’m going to better plan next week’s meals so that we can have some diversity and cut down on our starches a bit as this week it was VERY heavy on the bread and starches.

I went grocery shopping once for the first two weeks and spent 44.00 – just under half of our 100.00 budget.  My intention was to budget this first list a bit smarter as I had some coupons and was planning to visit two stores to shop (plus a local farm stand for some eggs and veggies), but I had worked late that night and I was tired so I just went to the closest grocer and proceeded with the list.  I could have done better but I will plan better for the second half of my shop next weekend.  This is what I got for 44.00

Milk

Unsalted butter

Eggs

Rice and Almond Milk

Yogurt

Red Seedless Grapes

Clementines (2)

Bartlett Pears (3)

2 cans of tuna

2 cans of hunts spaghetti sauce (Buy one get one free promo)

2 boxes Soda Crackers (Buy one get one free promo)

2 McCain Pizza (Buy one get one free promo)

To save costs and help with lunches I made the following:  Pear and Cardamom Fruit leathers, Apple Chips, Apple Sauce, Two loaves of Homemade Bread (one whole wheat and one white), Ginger Molasses Cookies, Ginger Pear Muffins, Pumpkin Chocolate Chip Muffins, Berry Crumble Muffins, Banana Chocolate Chip Muffins and Bread.  

Most of what I made was to put into our daughter’s lunches.  Her lunches consisted of:  sandwich, some fruit, raw veggies, yogurt, crackers and cheese (with either a muffin or cookie).  I don’t give a rundown of her lunch each day but it was basically a version of the listed with a few deviations here and there with regards to the sandwich.

Now this is a rundown of what WE ate this week:

Sunday October 19th:

B:  Potato, Sausage and Onion Hash with eggs and  toasted English Muffins

L:  Left overs from breakfast

D:  Pumpkin soup with Wasa and cream cheese

Monday October 20th:

B: Oatmeal with Apple Slices

L: Baked Potato Nachos with Parmeson and Sour cream

D: Whole Wheat Perogies with caramelized onion and sour cream

Tuesday October 21st:

B:  Pumpkin Chocolate Chip Muffins

L: Perogies (left overs)

D:  Spaghetti with homegrown broccoli, onion, and carrots in the sauce and homemade cheesy breadsticks.

Wednesday October 22nd:

B: Eggs with Kale, (pumpkin chocolate chip muffins for the kid)

L:  leftover Spaghetti and Sauce with breadstick

D:  Tomato soup with Grilled Cheese

Thursday October 23rd:

B:  Hard Boiled Eggs, Grapes, and Pear Slices (toast with blackberry jam for the kid)

L:  Egg Salad Sandwich, Kale and Fruit salad

D:  Pizza

Friday October 24th:

B:  Banana Chocolate Chip Muffins (homemade), Cottage cheese, Hardboiled eggs

L:  Fruit, Butternut Squash Soup (homegrown), Tuna with Kale Salad

D:  Pizza (our daughter was over the moon that we had frozen pizza two days in a row! ha)

Saturday October 25th

B:  Eggs, Potato Hashbrowns with shredded Carrot, Onion and Broccoli.

L:  Tuna Sandwiches

D:  Butternut Squash Soup with Kale Salad

Sunday October 26th (today!) 

B:  Banana Chocolate Chip Bread

L:  Butternut Squash Soup (leftovers) and hardboiled egg sandwiches (pb and jam for the kid)

D:  Roasted Whole chicken with potatoes, carrots and broccoli (homegrown).

I am going to tackle some more baking this afternoon and tomorrow as well as devise an actual meal plan for the next week.

 

Alison