I finished up most of January's grocery shopping this week. Of course, there wasn't a whole lot on the list. I picked up a few pounds of bananas, a head of cabbage, a jar of decaf coffee, 5 cans of pumpkin (on clearance), 9 gallons of 2% milk ($1.19 each), fruitcake fruit, Pringles potato chips (only bought 1 can -- 79 cents), a pound of mushrooms ($1.69), pumpkin-spice marshmallows (29 cents/bag, bought 3 bags), about 6 lbs of apples, 1 package hot dogs, a free energy bar, 40 lbs of oranges, 15 dozen eggs, and 10 lbs of carrots. I spent $62.91 this week, leaving me with $25.02 leftover in January's budget of $106.04. Our fridges, freezers, and pantry are bursting right now. When the wintry weather finally hits our area, I think we'll be just fine, as far as supplies go.
In case you're curious -- a 40-lb case of oranges has between 72 and 88 oranges, which will probably last us through mid-February. With the eggs, our family goes through 6 dozen or so per month, if we're regularly using eggs in baking, for breakfasts/lunches, and for dinner entrees, such as quiches. So, 15 dozen should be about a 2-month supply for us, with a couple dozen for freezing, as well. I like having some eggs in the freezer, to use in those weeks when I'm waiting to find a good deal on eggs.
Friday's and Saturday's dinners used some of the ham that was baked on New Year's Day. It felt like we were eating a lot of meat over the holidays. So, by Sunday, I was pretty happy to have vegetarian dinners again.
I'm sorry, I didn't take many photos this week.
Friday
leftover ham
roasted butternut squash
leftover potato casserole
leftover marinated artichoke hearts (clearance- dented can)
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Saturday |
Saturday
lentil, ham, and carrot soup
roasted butternut squash
Christmas candy for dessert
Sunday
refried beans and salsa
brown rice
tortilla chips
carrot sticks
Monday
lentil-based minestrone
butternut-spice muffins
cheddar cheese slices
peanut butter cookies
Tuesday (daughter cooked)
Traditional Vulcan Breakfast -- Plomeek Soup, a vegetable soup, using beets, carrots, and sweet potatoes, among other veggies --my daughter used this recipe, it freezes well
grilled cheese sandwiches
blackberries (frozen) topped with dusting of sugar
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Wednesday |
leftover lentil minestrone soup from Monday
egg, bread, cheese strata
orange wedges
Thursday (other daughter cooked)
tuna-noodle casserole, adding peas and some celery leaves
canned green beans
Tonight is the night that we take our tree down. I've planned a dinner of homemade pizza, cole slaw, and snack mix made from mixed nuts, raisins, and pretzels.
The holidays featured a lot of rich or snacky foods. I think it'll will be a lovely change to sink into menus of soup, homemade breads, and simple desserts. You may have noticed, 4 of the 7 nights featured soup this past week for us.
You may be wondering a bit about the Vulcan soup. I previously mentioned that my two daughters are big Star Trek fans. One of my daughters came across Vulcan recipes and thought she'd try this out. The soup was surprisingly delicious, and it used up a bag of beets that I'd dug in late fall and had been sitting in the fridge. (Without the leaves, beet roots can keep in cold storage for several weeks. I did use the greens within days of harvesting the beets.)
That's my week of suppers. What was on your menu this past week? After a rich and decadent holiday season, what was the simpler food that you craved the most?
Wishing you a wonderful weekend!