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Posts Tagged ‘vegetables’

It’s birthday week!  I don’t have my son handy to nail down birthday meals so I’ve left some things to be planned later.

Monday

  • eggs & toast; broth
  • taco stuff – ground beef, garden tomatoes, fresh cilantro, avocado, lettuce & arugula from garden, cheese
  • turkey*!!, sweet potatoes, broccoli

Tuesday

  • pumpkin custard; broth
  • hurry curry
  • beef roast, carrots, potatoes

Wednesday

  • leftover pumpkin custard; broth
  • stirfry (leftover roast, onions, zucchini, bok choy, green peppers from garden + rice for my son)
  • brown bag – turkey sandwiches with arugula; bananas

Thursday

  • eggs, sausage and toast; broth
  • ? frozen lasagna?
  • wings, broccoli, butternut squash? vanilla cream pie for dessert (non-GAPS)

Friday

  • leftover pumpkin custard or eggs & toast; broth
  • leftover wings etc
  • ? guest? turkey casserole – reduce broth to make gravy; add frozen peas and pasta for kids or maybe white rice

Saturday

  • ? guest? sausage and eggs; toast; milk?
  • ? guest? pb & honey sandwiches?
  • hmm.  leftover something probably

Sunday

  • aack!!  think, J!  think!!
  • burgers and…something
  • turkey hash with turnips & squash

So.  During my grocery run today, I found turkeys for $15 off.  A $33 free range turkey with $15 off – this is affordable.  The cost ended up being around $1.75/lb, and with ground turkey of comparable quality at $4/lb on sale, this was a steal!  I bought two and then realized I don’t have a lot of freezer space yet.  Hence, the pre-Thanksgiving turkey on the menu.  :)  I’m hoping to snag a few more Wednesday night when we’re in town but I’ve GOT to make room in the freezer first.  I think I have some rice in there that I can take out but I’ll have to do some digging.

I bought fruit at Walmart this week.  Price-matching yielded 2 pomegranates for $0.49 each, bananas for $0.29/lb, and a pineapple for $1.29.  I may go back tomorrow for more bananas and another pineapple.  In some not-so-upbeat news, I paid over $4 each for a bunch of broccoli, a bunch of bok choy, 2 zucchini, and some Japanese turnips.  Ouch!!  And that will only get us through one week!  I am definitely going to buy a case of cauliflower and broccoli from Azure Standard this month.

Budget-wise, the cost of the meals above plus snacks will be around $85-90.  This includes extra birthday stuff (my son wanted some Breyer’s ice cream along with his pie, etc) and a turkey that will likely have plenty of leftovers for next week.  But really, those high-priced veggies are killing the budget!  Unfortunately, we are predicted to have several nights in a row with temps dipping into the 20’s, so I think that’s it for the garden this year.  :(  I brought in the pot of dill and a pot with a tomato plant and cut some arugula and all remaining cayenne peppers this afternoon, but all of those things must be eaten in moderation.  :)

Out-of-pocket expenses for this week were about $150 so far.  I don’t think we’ll get milk but we will need eggs, so that will probably add another $10 or so.  Then I’ll probably get more fruit while it is still cheap.  Azure Standard order deadline is Friday, and I plan to make a pretty big order so that will add a considerable amount as well.  After that we should be set for a while and I may not need more than milk & eggs to hold us through the end of November.

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Monday

  • leftover pumpkin pie & fresh cream; broth
  • salmon dip with bell peppers, tomatoes, and arugula from garden; avocado
  • chicken soup with toasted sandwich bread

Tuesday

  • bananas & cream; broth
  • leftover chicken teriyaki; japanese turnips & peas sautéed in butter and topped with wakame
  • slow-cooked cube steak on a bed of onions and mushrooms; cauliflower; avocado

Wednesday

  • bananas & cream; broth
  • leftover chicken soup
  • meatloaf; baked potatoes; buttered carrots and radishes; arugula (bake carrot cupcakes and a pumpkin while oven is on)

Thursday

  • eggs and carrot cupcakes; broth
  • leftover meatloaf & veggies
  • liver and onions; butternut squash; sauerkraut; banana muffins (bake tuna quiche while oven is on)

Friday

  • carrot muffins & milk
  • tuna quiche
  • burgers; cauliflower; something green (arugula?)

Saturday

Sunday

  • leftover tuna quiche
  • leftover roast
  • lentil soup

Somewhere in there, I want to make Chocolate Mousse Pudding Pops with the avocados I have on hand.  I also need to get serious about finding a good recipe for Red Velvet Cake for my son’s birthday.  I will probably have to do a wheat flour cake because I just don’t have enough time to tweak and test before B-day!

Azure Standard order comes tomorrow.  None of my apples shipped.  Boo!  But we’ll have some spaghetti squash at a good price and my favorite sweet onions will be coming.

Budget-wise: I think we’ll be right at $75 for meals and snacks this week.  I will not be buying anything so other than our Azure order I’ll have no food expenses this week.  The frost over the past two nights has killed all the tomatoes and peppers (luckily I harvested a bunch of green tomatoes and all the peppers right before the frost hit).  I think the green beans are done for as well.  The arugula and radishes look okay, and I need to plant more radishes for sure.  We’ll be eating out of the pantry as much as possible in the next while – I just got notice that 3 of my students are quitting.  So other than fresh fruits & veggies, eggs, and milk, we probably won’t be picking up any groceries for the foreseeable future.  Fortunately, I just stocked up on almond flour and honey!  We should be set on basics for a good while.

I’ve been working late into the evenings and am definitely feeling it.  I’ll be glad for the time change – I think my body is already there!  Ha!  Thankfully I am still pain-free in spite of straying from GAPS in the past few weeks.  Unfortunately I’ve noticed a big difference in my skin, though…I’ve had some terrible breakouts just in the past 2 weeks.  That’s enough to tell me that I need to get back on track pronto.  On GAPS, my skin is normally very clear!

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Monday

Tuesday

  • leftover pumpkin pie & yogurt; broth
  • leftover beef heart
  • “spaghetti” & meatballs

Wednesday

  • leftover pumpkin pie & yogurt; broth
  • hurry curry
  • brown bag – pb & j sandwiches; hardboiled eggs; apples

Thursday

  • blueberry crisp?
  • tuna quiche
  • steak; arugula salad; butternut squash

Friday

Saturday & Sunday

  • ? leftovers (just me)

It is stock-up week.  Our local food co-op had a 10% off sale this weekend, and Azure Standard had some pretty good prices on produce this week.  We ordered several cases of apples so I’m going to try to make sure we have as much room in the refrigerator as possible before our order comes.  We also need to pick up milk tomorrow so we’ll see what kind of juggling I can do to make everything fit!

My out-of-pocket expenses are pretty high this week so I will be keeping a strict eye on other expenses.  I think the actual food costs for this menu and snacks will be about $60, which is $15 under budget.  Many of our fresh veggies will be taken from our garden this week.  We have discovered that cooking radishes makes them very mild so I think we will eat them that way in the future!  I will have to plant some more now that I know we’ll eat them.  heehee

I made the pumpkin pies tonight and tasted a bite (I mean I tested a bite for scientific purposes).  The crust is, well, ok…but I’m not sure I’d like it in quiche.  The texture of the shredded coconut is definitely noticeable.  Also, I think I would rather just have the pumpkin custard on its own and maybe make little crusts to put on top before serving.  I may tinker a bit to see if it’s worth the trouble of making the crust or if I should just continue doing custards.
One thing I’ve noticed: we’ve not had much broth lately.  I think this is partly because I haven’t made soups much lately.  I need to get back on the ball!

It’s late so I’d better scoot.  My goal is to be in bed before 11pm every night this week.

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Monday

  • bananas & granola w/kefir
  • salad & green beans from garden; applegate farms hot dogs
  • chili & shortbread

Tuesday

Wednesday

  • leftover tuna quiche and water kefir
  • leftover butternut soup
  • leftover chili

Thursday

  • pumpkin custard w/cream and kefir
  • leftover chili
  • pizza and arugula salad

Friday

  • pumpkin custard
  • leftover soup?
  • burgers; cauliflower; something green (arugula?)

Saturday

  • eggs, toast, and water kefir
  • “spaghetti”?
  • roast & veggies

Sunday

  • pumpkin custard?
  • leftover something
  • chicken?

Yep, this is late  Nope, it’s not complete.  I’ll try to do better next week…

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Monday

  • eggs & oranges; broth
  • leftover potato soup
  • lasagna

Tuesday

  • apple cake (sub applesauce for the mashed bananas)
  • leftover rump roast & veggies
  • ? probably just leftovers for me

Wednesday

  • apple crisp (sub frozen peaches or blackberries) & cream; broth
  • leftover roast? or peanut soup
  • brown bag – turkey & arugula sandwiches; apples

Thursday

  • leftover apple cake; broth
  • leftover lasagna
  • chicken something – bbq? (make Friday’s tuna quiche while this is baking)

Friday

  • tuna quiche; water kefir
  • leftover chicken something
  • chili and maybe shortbread?

Saturday & Sunday

  • ? leftovers (just me)

I finally called the natural food store about bulk honey!  55 lbs in one container – so with the discounts for bulk purchases, the honey will cost about $3.50/lb (including tax).  That’s better than Azure Standard’s pricing, and the honey is local.  We use between 2 and 4 lbs of honey per month, depending on how many special occasions I am cooking for.  That means this jug of honey would last my family more than a year – maybe two years.  That’s a lotta honey!!  Luckily I will be sharing with others so I don’t have to find storage space for 25 (or more) quart jars. :)

Tomorrow I plan to go get pumpkins after my daughter’s ballet class.  They will be $0.45/lb, and I need to stock up before they sell out.  We’ll see what I end up with, but I’d like several banana squashes and whatever those blueish pumpkins were that I bought last year.

Pumpkins will be my main out-of-pocket this week.  We’ll be eating from the pantry/freezer for the most part, and trying to use as many garden veggies as possible for fresh stuff.  We’ve got green beans, arugula, and peppers aplenty.  I thought I saw some baby bok choy that was almost ready to eat, and radishes should be coming on soon, too.  Tomatoes are out there but ripening verrrrry slowly.  Assuming we don’t have a hard freeze anytime soon, we should be able to manage without needing a trip to the store for fresh veggies for a while.

I am going to try freezing half the lasagna when I make it this time and see if the “noodles” get leathery or too watery.  It would be nice to have some yummy meals to pull out of the freezer again!!

Budgetwise, this week’s food and snack expenses should come in around $60-65.  This falls under my $75 weekly budget.  I *might* buy eggs if my student has some for me Tuesday; otherwise I don’t plan to buy any food this week.  The only non-GAPS foods on the menu this week are the potato soup leftover from last week and the peanut soup (with sweet potatoes) that I might make on Wednesday.  I am pretty comfortable with adding in sweet potatoes now; white potatoes will still be an occasional treat and I’ll use them up when I have a bag of them around but I won’t buy them unless they are on sale.  I will buy sweet potatoes and probably use them weekly from now on.

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Monday

Tuesday

  • baked apples & cream OR breakfast at parents’
  • at parents’
  • leftover lasagna

Wednesday

  • peaches & cream OR breakfast at parents’
  • at parents’
  • brown bag – turkey & arugula sandwiches; grapes; garden cucumber

Thursday

  • as above
  • at parents’
  • at parents’? or slow-cooked roast

Friday

  • omelets; water kefir
  • steak & arugula salad
  • liver; cauliflower; baked sweet potatoes

Saturday

  • not sure yet but something with leftovers for Sunday
  • leftover steak salad
  • potato soup

Sunday

  • leftover breakfast
  • leftover potato soup
  • slow-cooked roast & veggies?

Poor planning this week!  Entire menu is subject to change.  All I can say is that the zucchini lasagna was good and I’ll make it again.  :)  Too much to do and too tired for budget workup this week but we’ll be eating at my parents’ quite a bit since my brother is in town so costs will be low.

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Monday

Tuesday

  • eggs; peaches; water kefir
  • hurry curry
  • ? probably just leftovers for me

Wednesday

Thursday

  • peaches and kefir; broth
  • tuna quiche*; oranges
  • leftover hurry curry

Friday

  • tuna quiche; oranges
  • leftover stew and carrot cake
  • burgers; cauliflower; something green (arugula?)

Saturday & Sunday

  • ? leftovers (just me)

*if oven is fixed or weather is clear for Sun Oven

Azure Standard order comes tomorrow, at which time I will be overrun by organic apples, carrots, cauliflower, and onions – all but the cauliflower for $1/lb or less.  I bought almost 10 lbs of zucchini for just $2 at the farmer’s market yesterday, so if we get our oven in working condition soon we will be having some GAPS zucchini cakes and muffins!  Also, a friend gave us a bunch of bell peppers and jalapenos, and we have lots and lots of cayenne coming on in the garden now so we’ll be set on heat for a while.  :D  It is time to source some squash and pumpkin as well – I’d like to keep it under $0.50/lb again this year.  Yep…I’m feeling that fall food frenzy!

I’ve estimated our food costs at around $60, including generous snacks.  Our biggest costs this week will actually be for the nuts & nut flours in the baked goods.  Yesterday I was shocked to see no-spray almonds almost half the cost of the walnuts at our local food co-op!  It makes me glad that I stocked up when walnuts were much cheaper last year, even though I’ve been missing that freezer space.  And of course I bought several pounds of the almonds yesterday in anticipation of costs rising later in the year.  :)

Out-of-pocket expenses for this week are $130 for bulk purchases at Azure, $9 at the farmer’s market, $14 for raw milk, and $84 at our food co-op.  However, this included our multivitamin and $20-worth of almonds.  These purchases will last us the better part of a month and we should have little to spend other than for milk and eggs for the rest of the month.  Having said that, I’ll be buying squash and pumpkins when the opportunity presents itself so we may have another tight week or two somewhere during that time.  Also, our food co-op will be having a 10% off sale in a few weeks and I will be stocking up then.  I am trying to decide if I will buy the bulk container of honey – it really never goes on sale, so 20% off would be a great deal…however, spending $200+ on the bulk container would hurt.  I will mull this over…

 

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