I can’t believe it’s Wednesday already! I hope everyone’s week is going well.
I need to catch up a bit. So my favorite moment of last week was on Sunday. We had beautiful weather and my little pup and I took a long walk down a local trail.
For both my sanity and his mini waistline, we’ve started taking longer walks during my lunch hour (as often as possible). I usually have to work through my lunch so I’m trying to sneak away when I can, and zone out during a walk. It also gives me a chance to listen to a podcast or audio book. I’m really loving Jillian Michaels free podcast on iTunes right now, lots of great health/nutrition info. This past Sunday, Bubba went for his longest walk in a long time. Since I’m writing this on Wednesday morning, I can say he actually went even further on Monday. He was like a little energizer bunny.
We saw some beautiful scenery. I had no idea there was a large horse ranch behind the trail near my house, it was gorgeous.
On to the food. Last week I totally forgot about the Super Bowl [I don’t have cable, so I obviously wasn’t going to watch it], and went grocery shopping on Saturday with the rest of the world. BIG MISTAKE. The lines were crazy.
The Budget: $40
I Spent: $38.82 (Henry’s, Trader Joe’s)
Leftover for the Piggy Bank: $1.18
- Rotisserie Sliced Chicken
- Broccoli Florets
- Shredded Mozzarella
- Frozen Turkey Meatballs
- Fat Free Sour Cream
- Cage Free Eggs [1 Dozen]
- Chobani Plain Yogurt
- Flank Steak [1lb]
- Organic Fuji Apples
- Carrots [5lb] – dog treats
- Semi Sweet Chocolate Chips
I still had spinach, kale, and romaine leftover from last week so I skipped those in this trip, and instead focused on meat/dairy which cost more overall. I won’t need most of the above next week, so I’ll replenish the veggie stash on the next trip.
Tentative Meal Plan:
Monday: Quick Beef Stroganoff
Tuesday: Ricotta Broccoli Stuffed Shells & Kale Salad
Wednesday: Honey Mustard Chicken & Veggie
Thursday: Leftover Ricotta Broccoli Stuffed Shells
Friday: Feta Chicken Burger & Veggie
Saturday: Sausage Quinoa Stuffed Acorn Squash [?]
Sunday: Tomato Soup Leftovers
A couple of people pointed out that I seem to cook most meals, and asked if I’m making full size recipes or adjusting for just one person. Truth is, I cook 99.9% of my meals. I don’t eat out often, maybe 2-3 times a month. I love cooking, so it’s enjoyable for me to make food at home. To answer the size question, most of the time I make the whole recipe so that I can freeze the additional servings for future ‘freezer meals’. For example, The ‘Quick Beef Stroganoff’ recipe made 4 servings. I ate one on Monday night, I have one in the fridge for lunch this week, and froze the other 2 servings for future meals. I do the same for most recipes and love having premade ‘freezer meals’ ready to go throughout the week. Right now I have Chili, Tomato Soup, and Beef Stroganoff all ready to be heated in the freezer. The Feta chicken burger recipe will make 4 patties, so I’ll eat one on Friday and freeze the rest. You get the point.
I also do this with cookie dough. I like baking cookies…I do not like having 3+ dozen cookies in the house. So I will make a half/full batch, bake a few (like 5), then freeze the rest. For basic dough, like chocolate chip, you can scoop the batter into cookie size scoops onto a plate or cookie sheet and put in the freezer to set. Once frozen, you can put the frozen cookie dough balls in a bag and bake as needed in the future.
I mean, really…can you ever have enough cookie dough in your freezer?