Archive for October 23, 2014

Pantry Challenge, Day 1

I may not post daily, but I decided I should post at least semi regular updates on how the pantry challenge (or in my case, more of a freezer challenge) is going.

The basic rule of this pantry challenge is that I may not purchase groceries during the challenge. I will allow myself exceptions, because the main point of the challenge is to force myself to use up odd bits of ingredients I’ve collected, NOT to accidentally become vegetarians if we run out of meat. So, I will allow myself to buy groceries on a limited basis after asking the questions, (a) Can we reasonably go without it? and (b) Will it make someone else’s life more difficult if we don’t buy it (such as, ingredients if we need to do a nicer meal for having guests over)?

I’m loosely aiming for this challenge to last a month, or until I need to start buying ingredients for Thanksgiving, but it’s mostly a challenge of seeing how long I can go, rather than aiming for specific end date.

As an added bonus to getting my freezer cleaned out, doing this challenge now should allow me save up some extra grocery money to spend on fun holiday foods over the following month.

I made a short video of some of the contents of my freezers and showing the lasagna freezer meal which will make the main course for the first dinner of our pantry challenge.

Menu Plan 10/23/14-10/29/14

The first part of the week I followed my menu plan closely, and then ended up with a lot of leftovers that needed to be used up, and disregarded the latter half of the menu plan because of that.

Our League of Legends ‘superbowl’ world championship party probably deserved it’s own post, but sadly, I only got a couple pictures of the food before we tore into it. I had a lot of trouble shopping for it because we were doing some junk food for the appropriate superbowl vibe, and I’m not used to that. It took me a LONG time to figure out where to find the Little Debbies (In the bread aisle? Really? Wouldn’t the snack aisle make a lot more sense?) and I never did find the individual sized bags of Fritos I wanted, so I revised the plan to chili cheese dogs instead.

(Unless you’re a video game nerd, the next couple paragraphs may be incomprehensible to you.)

We laid out the food roughly in the shape of the map League of Legends is played on using candy bars for the roads, Swiss Rolls for the turrets, chili in loaf pans for the river, broccoli for the patches of bushes, tubs of french onion dip representing the nexus area and the hot dogs and the rest of the food generally representing the jungle area.

I made red (health potion) punch out of cranberry raspberry juice and ginger ale–it wasn’t quite bright enough red, but it was a lot closer than the pinterest recipe I started to try that also added orange and lemon juices. For a blue (mana potion) punch I had to fall back on artificial coloring to get the right blue, so I used unsweetened blue raspberry lemonade koolaid, added evaporated cane juice and mixed it with half water and half lemon lime soda.

(Okay, it’s safe, the rest of you non video game nerds can come back now.)

The rest of the food plan for the week was completely scrapped, as I mentioned, to use up leftovers. Last night we had leftover rotisserie chicken cubed and thrown in a skillet with diced organic potatoes, broccoli (because surprisingly few people ate the broccoli bushes at our party) and diced green, yellow and orange bell peppers (also left over from the party).

Today for lunch we had leftover chili, and for supper I made yet another incarnation of the leftover rotisserie chicken as chicken salad for sandwiches.

I feel as though we still have a lot of leftovers, but that’s mostly because our fridge is packed full of leftover drinks from our ‘nerd superbowl’ party, including not just the leftover punches, but the failed start of the first red punch I tried to make, and various ingredients left over from making the punches, like extra juice and ginger ale. (Too bad there’s no such thing as a detoxing punch fast, huh?)

However, because in general my fridge and freezers are very full, I’m starting a pantry month this week, where I try to mostly use ingredients from my pantry and especially my freezers. I’m not going to be doing a strict pantry month, and there a few ingredients I will still buy if we run out (for instance, we’ll still be getting our raw milk every week, and if we completely run out of meat or butter I’ll replace those).

This will (a) help me set aside some extra grocery money for special Thanksgiving and Christmas foods, (b) clear out space in my freezers for extra turkey and other good sale foods around the holidays and (c) help me to use up some of those sale foods I overly stocked up on last year.


Freezer ‘Skillet’ Lasagna (this was originally made in the crockpot, and I do not expect it to have stayed remotely combobulated after its stay in the freezer.) with Garlic Broccoli

Oyster Chowder (Because I really wanted to make this last week and held off to use up leftovers.)

Leftovers/Fridge Scrounging

Costco rotisserie chicken (for church fellowship meal)

Grilled Cheese Sandwiches and Tomato Soup

Orange Chicken Thighs, Rice and Sauteed Onions and Peppers



There should be plenty of leftovers to cover all of the lunches, though I may end up  making something new out of odds and ends of leftovers, like a soup or skillet lunch.


My habit of Thai broth for breakfast has remained, though it hasn’t been quite as consistent this week. Thai broth with toast or strips of bell pepper has been all that I needed until mid morning most days. Saturday we had pancakes, which turned out very will with organic white flour from Costco. (I tend to alternate between white flour and whole wheat flour for pancakes, as my husband is okay with whole wheat but doesn’t love it, and I actually usually prefer the texture and flavor of whole wheat pancakes.)

Baking and Extras:

I really need to get back in my kombucha groove. I’m also getting some water kefir grains given to me, which I’m very excited to try (I hear they’re the best way to make homemade fermented sodas).

Oh, and I still need to make that dutch apple pie for my husband’s team at work. And it’s about time to film a healthy brownie recipe video, now that I’ve got my recipe worked out…

Shopping List:

Obviously, I’m not going shopping this week (Though at some point this fall before the farmer’s market closes I do need to pick up some squash. It would be sad to miss the squash season…) I also did not get my Kroger and Hyvee ads in the mail today, so I can’t tell you if they have any good deals this week. (Judging by the fact that I’m not shopping though, they probably have amazing deals, so you should check them out and see.)

Aldi has pomegranates for .79, and blackberries and raspberries for 1.49/pkg. Not super amazing deals, but worth it if you want to get an early start on pomegranates or sneak in a few last berries before winter.



Pumpkinless Spice Latte

Pumkinless Spice Latte

For this picture I garnished my spiced latte with an extra dribble/swirl of cream and a sprinkle of cinnamon. I don’t normally go to this trouble, but you can consider it a serving suggestion.

 I have nothing against pumpkin. I’m even quite fond of the idea of incorporating pumpkin into all kinds of foods, as happens every fall. However, I’m not such a fan of opening an entire can of pumpkin so I can add a tablespoon of it to my coffee and then forgetting I have the rest of the can sitting in my fridge while it gets pushed to the back and turns moldy. (Not that this would ever happen in my fridge. Ahem.)

 I tried making a pumpkin syrup last year so I could use up a larger amount of pumpkin in one go and have the syrup handy for lattes without the ‘whole can of pumpkin’ hassle, but the syrup really didn’t turn out that great.

This year, however, around the same time that my husband started talking about pumpkin spice lattes, I noticed some comments various places online about how really it was the spices that made a pumpkin spice latte, and Starbucks pumpkin spice latte contains no pumpkin.


 I’m sure that tablespoon of pumpkin really boosts the nutritional content of a coffee drink (something like half a gram of fiber and 50 IU of vitamin A by my calculations), but in this specific case I’m willing to sacrifice that sneaky bit of nutrition and eat my pumpkin in more intensive quantities. If you’re really desperate to sneak small amounts of pumpkin into your food, feel free to stir a tablespoon of pumpkin puree into this latte between adding the sugar and the milk.

 As far as I’m concerned, I’m happy with the metabolism boosting spices and fall flavor in this latte as it is.

 Oh, and I neglected to mention this in the video, but you can also chill this drink after you make it for a make ahead iced latte. (Or pour it over ice for an immediate iced latte, but I’m not personally not a big fan of diluting my drinks with ice. I do want to try making this with cold brewed espresso and see if it works well.)

Healthiness Rating: Healthy

 Fill in my usual rant about how coffee is bad for you if you make a habit of drinking ten cups a day or otherwise use it excessively, but it can be healthy in moderation, and in that context, consider the latte to be healthy.

Yumminess Rating: Yummy

 This is a nice smooth, mildly spiced latte with the right taste of fall. You can increase the sweetener if you like sugar bomb style drinks, but even my husband, who is normally a sugar bomb type person enjoyed it at this level of sweetness. Conversely, if you really don’t like much sweetener, you could cut back on or leave the sugar out altogether and just fall spiced coffee instead of a latte.

‘Pumpkin’ Spiced Latte

1 serving

1 1/2 TBSP ground coffee (or however much coffee you normally like to use)

1/2 tsp ground cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

pinch of clove

1 TBSP turbinado sugar

1/4 cup cream, milk or frothed milk

10 servings

3/4 cup ground coffee (or however much coffee you normally like to use)

2 TBSP ground cinnamon

1 1/4 tsp nutmeg

1 1/4 tsp ginger

1/2 tsp clove (scant)

1/2 cup +2 TBSP turbinado sugar

2 1/2 cups cream, milk or frothed milk

(I generally make my coffee by the cup with a cone style filter. If you want to make a full pot of pumpkin spiced coffee using a french press or drip coffeemaker, you can use the 10 servings amount as a guide. The directions are the same for either set of amounts.)

Add spices to ground coffee and make coffee using your preferred method.

Add sugar and stir until it’s dissolved. (Turbinado sugar takes longer to dissolve than white sugar would, but it will eventually dissolve just fine in a hot liquid such as coffee.)

 Stir in cream, milk or frothed milk. (Have I mentioned that I’m a huge fan of my milk frother? I need to do a review of it for you all one of these days.)

This post contains affiliate links.

Menu Plan and Shopping List 10/16/14-10/22-14

Once again, I was very close to following my menu plan this week.

As I predicted, we ate out McDonalds for one lunch on the road, but packed tuna salad for on the way back to we wouldn’t have to eat out while traveling on Sunday. (We still ended up having stop to buy bottled water though, so our preparedness was only partial…) I also packed some homemade popcorn topped with butter, garlic, basil and parmesan cheese with our road snacks, and I think it might have to become standard road trip fare for us. Hummus (from Aldi) is the other snack I packed that stands out as being amazing (we ate some with baby carrots and some with crackers).

While visiting with family we had some very good homemade soups, tried old fashioned dark potato chips (along with a lot of normal potato chips… it’s a vacation thing), and discovered the squash added to applesauce is quite good.

Back home, the creamy garlic pasta was a decided hit, though it would have been even  better if I’d made it with angel hair as the recipe called for instead of regular spaghetti. (I used the organic spaghetti from Aldi, which I mocked when it first came out, and now might become my go to spaghetti. C’est la vie.) Oh, and of course the garlic needs to at least be tripled.

Also, between extra leftovers, my husband skipping one lunch at home to eat out with his coworkers, and a friend giving us some lentil soup, I skipped making sushi in favor of using up more leftovers, only to have the leftover plan replaced by a last minute date night. So, I’m starting off my next week of menu with plenty of extra leftovers!


Social Event

Tuna sandwiches (with sprouts)

Leftovers/Fridge Scrounging

Rotisserie Chicken (Costco) for church fellowship meal

Chili Frito Pie (This is for our version of a superbowl party, but instead of watching football, we’ll be watching the League of Legends world championship game, because we’re nerds like that. I think I’m doing Chili Frito Pie for the main dish, but I’ll probably end up doing a whole post about the themed foods I decide on for the party.)


Oyster Chowder with Bread and Roasted Carrots


Leftovers! And because of the timing of social event type meals in the week, we may actually end up short on leftovers one day, in which case I might try out this corn dog muffin recipe. Or I might just make something super simple like tuna and pasta. 🙂


Okay, so I’ve been on this Thai Broth kick for breakfasts lately. (For me, that is. My husband pretty much just eats eggs for breakfast, and sometimes adds variety by also eating toast.) I didn’t think I’d ever like the idea of a morning cup of chicken broth, but I’m really into the creaminess and spiciness of this version of broth.

I’ve also realized that I don’t get all that much iron in my diet, so I’ve been trying to work molasses into my routine more often, sometimes having brown cow or a gingerbread steamer for breakfast or morning snack.

Other than a likelihood of continuing these habits, my breakfast routine will probably remain pretty boring for this next week, consisting of mostly eggs and toast.

Baking and Other Extras:

Some kombucha troubles have caused me to pull out one of my spare scobys from the fridge and attempt to start over with a ‘new’ scoby. I’m not keeping up with these efforts very well, but hopefully the whole experience with smooth out eventually.

I need to make a dutch apple pie this week (because my husband was bragging about my dutch apple pie to his coworkers, so now it seems I have to prove to them that it really is that good). I got as far as getting the apples cut up and ready to go in the freezer, but the actual pie will have to wait until next week.

I will also likely have some baking projects related to our League of Legends ‘Bowl’ party, but I haven’t conclusively determined what those projects will be yet.

Shopping List:

Aldi has some good produce deals this week, such as mushrooms for .49/pk and onions .49/3lb, but I’m not sure if I can get to Aldi because of time constraints on my errand day. I do have to get to Kroger (to pick up a phone card for my phone which was lost in the couch for a few weeks but I finally found again) so I may pick up some of the chicken thighs that are on sale for .99/lb while I’m there.

I will also be making a trip to Costco. I haven’t finalized the part of my shopping list that’s for the LolBowl party, but here are some of the basics I’m getting:

baking cocoa, (not sure how much this costs)

chocolate chips, about $8.99

hot dogs, (again not sure of price, but I was tempted by them on my last trip, and after tasting them at a friends house decided they’re totally worth stashing in the freezer for when we need a quick meal)

rotisserie chicken, 4.99

cheddar cheese, around $15

I also need to pick up some ground beef at either Kroger or Costco, ideally checking the price at Costco first and then deciding whether to wait for my Kroger trip or not.




FAIL: Yummy but Crumbly Healthy Ritz Style Crackers

Healthy Homeamade Ritz Style Cracker Experiment

 Let me start by saying that I based this experiment on a more successful Cupcake Project Homemade Ritz Cracker recipe, and if you want to make homemade crackers with white flour, you should probably head over there and use that recipe and seems to work just fine.

 But as you know, I can’t just make a recipe as it’s written. I have to experiment and try new things and see if I can make healthier versions that work.

I thought these crackers did have really good flavor despite my healthiness modifications, so I might try reworking this recipe at some point, but for now, it really only produces yummy and healthy cracker crumbs.

Here are some things I would do differently the second time through:

 1. More flour: Whole pastry flour (soft white wheat) really does not absorb as much water as white flour or standard whole wheat flour. I’m afraid standard whole wheat flour would have too much whole wheat taste to make a good cracker, so I’d be inclined to just start with 3 cups of whole wheat pastry flour and then slowly add more water if it seems needed.

2. Thinner crackers: I should have split the dough between two cookie sheets (especially if I was using more flour, which would increase the amount of dough!) to try to get it thinner. It just wasn’t thin enough to get crisp and crackery in the that amount of baking time.

3. Possibly a long baking time: I know now that the crackers will NOT crisp up as they cool, so I would keep them in the oven until they have the right crispness, even if it takes longer that the official baking time.

4. Possibly replace the coconut oil: I used coconut oil in place of the vegetable oil called for in the original recipe because it’s the healthy oil that I have on hand, but coconut oil does seem to increase the crumbliness of baked goods in my experience, so it might be better to just use more butter, or lard, or possibly even olive oil.

Healthiness Rating: Healthy

Aside from the fact that the whole wheat flour doesn’t get soaked, there’s nothing in this recipe I would consider unhealthy at all.

Yumminess Rating: Kinda Yummy

 I thought the flavor was fabulous on these crackers (though that might be because I was going in with such low expectations of how the flavor would measure up to store bought crackers). My husband thought they were actually a little on the bland side. Either way, I have deduct points on texture because they were almost impossible to remove from the pan without disintegrating them.

Buttery Crackers (Crumbs)

2 cups whole wheat pastry flour (ground from soft white wheat), plus a few more TBSP if needed

1 TBSP baking powder

1 TBSP turbinado sugar

1/4 tsp sea salt

6 TBSP cold butter, cut into chunks

2 TBSP coconut oil

about 1/4 cup water

2 TBSP butter, melted + 1/8 tsp salt

Preheat oven to 400 degrees.

Put the dry ingredients (the first four ingredients) into the food processor and pulse briefly to mix.

Add 6 TBSP butter, about 2 TBSP at a time, blending after each addition until the butter is thoroughly incorporated.

Add coconut oil and blend again. With the food processor running, trickle in water until the dough forms a ball. (If the dough is too soft you can add a few more TBSP of flour until it’s a consistency you can work with.

Line a cookie sheet with parchment paper and press out the dough into the thin layer across the whole cookie sheet. Score the dough into cracker sized squares or rectangles. Poke several holes in each cracker with a fork.

Bake at 400 degrees for ten minutes, or until lightly browned and crispy.

Melt 2 TBSP butter and mix in 1/8 tsp salt. Brush across the tops of the crackers.

Very carefully attempt to remove crackers from the pan whole. Give up and enjoy your cracker crumbs!

Menu Plan 10/9/14-10/15/14

I mostly followed my menu plan again! (I guess that’s what happens when I intentionally plan easy meals.) I did replace the salmon salad sandwiches with grilled cheese, but have been eating the salmon salad as snacks through the week.

The turkey rice casserole was a hit! I loosely followed this recipe, but I doubled the broccoli (and it was still a hit, isn’t that amazing?) and added turmeric and garlic powder. I also substituted a mixture of cream and sour cream for the cream soups. I would normally use white sauce but I didn’t have milk on hand, so I had to make do with cream. Rough life, huh?

Also, I completely forgot to serve baby carrots with the chili… I was mentally counting the tomato in the soup as a vegetable, so I wasn’t thinking about veggie sides. 🙂

As much as I was looking forward to trying the creamy garlic pasta, I need to use up some leftovers before I do any more cooking, so that will get moved to next week.

This week will be a little odd for menu planning, as the weekend will involve getting to visit with my mother (yay!), and I will be doing very little cooking.


Tuna Sandwiches (with sprouts)

Social Eventsx3

Creamy Garlic Pasta with Chicken, Broccoli

Mexican Casserole, green salad

Sushi, carrot slaw


Leftovers, social events (probably eating at least once), and probably quesadillas or grilled cheese if we run short on leftovers.


The usual: eggs, toast, smoothies/yogurt.

Baking and Extras:

I need to make a dutch apple pie (or two) this week, and also start working on other ways to use up my half case of organic apples before they start going bad. I’d like to make apple butter…

I also want to keep working on my healthy replica of boxed brownies, but I have to wait until next week for that, because I used up the last of my cocoa powder on my last experiment.


Breakfast: juice made from organic apples and organic carrots

Morning Snack: Ezekiel bread with butter and molasses

Lunch: Aldi frozen pizza (with a side of salad made from organic greens and sprouts, craisins and organic peppercorn ranch dressing)

Yep, that’s how we roll. Organic whole grains, sprouts, turbinado sugar, and then bam, mixed right in with the acceptable healthy foods we’ll fix some white pasta, or go out for ice cream or something else equally shocking.

Some people would consider this to be inconsistent. It doesn’t take long of reading comments on real food blogs to realize that some people consider any single mouthful of food that wasn’t made from 100% organic ingredients, Weston Price approved (or Paleo approved, or raw, depending on your flavor of healthy eating) counts a failure and a debit against all the health they’ve built up by eating real, healthy food.

But it is not my goal in life to eat a 100% organic diet (nor am I really interested in choking down whatever the current cool super food is just to pile up more generic ‘health’ in my life).

Most of the time, it is most consistent with my overall goals of keeping our grocery budget reasonable and eating on overall balanced diet to cook our meals from scratch, and when I am cooking, I want to use the best ingredients I can to provide a combination of maximum nutrition and maximum flavor.

Sometimes other life goals are more applicable to the moment, such as spending as much free time as possible with my husband, keeping my stress levels down or focusing on whatever my current important project is.  In those cases, it is completely consistent with my overall goals to throw in a frozen pizza.

How about you? Are your food choices more consistent with your goals in life, or with someone else’s idea of what frugal/healthy/trendy eating should look like? Or do you just coast and eat whatever’s easiest without thinking about how food fits in with your goals?

Reality Check: Groceries, 10/2/14

You can see my original menu plan and shopping list for this week here.

Costco Trip 10/2/14

 This is what I got on my Costco trip today. I also got some socks and light bulbs, and used a $20 gift card that I got for purchasing my Costco membership through a LivingSocial deal. That means the total cost of the food pictured here was about $107, but I only spent $100 out of my grocery budget.

I try to go shopping about once every two weeks, and $100 is about 1 1/2 weeks worth of grocery money for me, so I have money left over in case I decide to do a quick Aldi run for sour cream and desk snacks for my husband to keep at the office. (I mentioned in the video thinking of going to Kroger for sour cream, but later decided that Aldi makes more sense.) I’ll probably even be able to set some money aside for my Azure Standard order later in the month.

Also, a lot of these items will last us longer than two weeks. The case of hard cider will last us a good couple of months (or more if we don’t end up sharing it at any social events), and the tomato paste, frozen broccoli and juice, along with possibly the cheese, cream cheese and carrots will last us for three to four weeks or more.

As you can see, I did not purchase any ground beef or raw chicken. The price on ground beef was up a $1 a pound from last time I bought it at Costco, and I have enough ground beef in the freezer to get us through this week’s menu plan. I may have to pick up some more at Aldi for next week, but I’ll play that by ear.

The whipping cream was splurge purchase, partially justified by the fact that I’m trying out this Creamy Garlic Pasta recipe this week, and while I could just use milk with a little extra butter, I’ll get a more accurate idea of the recipe if I use the cream as is originally called for. (You know how I hate to change recipes. *cough, cough* Ahem.)

When I made my original shopping list I’d forgotten that I would need butter before another two weeks was up, and despite the fact that price on butter was up to $3.10/lb, butter is not optional around here.

I also picked up some more tomato paste, since I might be shopping at Kroger/Aldi for my next shopping trip, and my Costco organic tomato paste is also an essential pantry item, because that’s what I use to make my homemade ketchup. (Not only is this the only tomato paste I can find that only has one ingredient, but it’s also cheaper per can than I can usually find any tomato paste in other stores.)

I picked up the juice, not because we normally make a habit of drinking juice, but because it’s really nice to have some on hand in case of sickness or unexpected guests or needing it to make mixed drinks.

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?


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


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.


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



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