Menu Plan and Shopping List 10/2/14-10/8/14

The first part of my menu plan went about as planned. I failed to replicate my favorite spinach dip from a local cafe, but what I made was at least as good, just with more garlic than the original. (I tried to keep the garlic down! I really tried!) I don’t know why I ever thought I was going cook fried potatoes for suppers while I was on vacation, but since I kept the veggie parts easy, we did eat those.

About halfway through vacation we started eating more and more meals with family, so I drifted way off menu plan at that point, but it didn’t really matter. (For more details on our vacation food, read my Reality Check blog post.)

When we got back from vacation I felt pretty exhausted (despite the fact that I thought I did a good job resting on this vacation) and with a very sore neck from riding four wheelers. Add that to the fact that we had some leftover food from vacation and you can guess that I pretty much disregarded that last part of my menu plan. Instead we ate easy food like hamburgers, fried potatoes, frozen peas and quesadillas.

As a side note, my husband will eat alfalfa sprouts plain or with a bit of salad dressing if I just put the jar of sprouts on the table. How am I just now discovering this?

Dinners:

Salmon Salad Sandwiches with sprouts (and possibly capers)

Cheesy Fried Potatoes (with ground beef), Green Salad (topped with apples, cashews and feta)

Leftovers/Fridge Scrounging

Costco Rotisserie Chicken (for church fellowship meal)

Turkey Rice Broccoli Casserole (will use leftover rotisserie chicken instead of turkey from the freezer, if we end up with a lot of chicken that needs to be used up)

Chili with tortilla chips, sour cream and cheese, baby carrots

Creamy Garlic Pasta (with chicken added), carrot slaw

Lunches:

Leftovers, as usual. If we run short on leftovers it will be for lunch on Monday, and I’ll probably make quesadillas or tuna sandwiches in that case.

Breakfasts:

I have half a box of the organic juice grade apples from Azure Standard, so I have big plans for doing carrot apple juice for breakfasts at least a couple of times this week. In addition we have some yogurts left from our vacation trip, as well as plain yogurt that could go into smoothies, and there’s always eggs and toast to fall back on if I don’t feel inspired to make smoothies.

Baking and Extras:

I want to keep this week pretty simple, but at the same time, I want to make sure I use up my half case of apples before they go bad! I do have to make a new batch of ketchup and a batch of kombucha. If I still have energy after that I may experiment with a fermented carrot and apple chutney and do some fun baking with apples, like dutch apple pie or apple fritters.

Shopping List:

There’s not much that’s really impressive for deals this week: Kroger has grapes for 99 cents a pound again, as well as broccoli crowns for 99 cents and Aldi has pork roast for 1.99 a pound. I think this is going to just be a Costco week for me.

frozen broccoli (I don’t remember how much this is, but I’m pretty sure it was less than two dollars a pound, and if I’m remembering wrong I’ll be buying something else instead)

rotisserie chicken, 4.99

ground beef, about 2.50/lb

chicken (the chicken thighs were much more expensive last time I went, but I’ll be browsing all the chicken options to see if any of them are worth it this time)

cream cheese, 6pk/6.99

cheddar cheese, around 5lb/$13 (this price fluctuates a lot)

organic spinach and/or lettuce, $4.49

organic carrots, 10 lb/6.99

 

 

One comment

  1. […] You can see my original menu plan and shopping list for this week here. […]

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