If you can believe it, we're still living off the things my mother-in-law stocked our freezer with--particularly, a gigantic package of boneless, skinless chicken breasts. So I haven't had to buy a whole lot of things.
This week's meal plan:
Breakfasts: steel cut oats with plain yogurt OR eggs on toast
Lunches: peanut butter sandwiches, apples, carrots, string cheese
Dinners: (all recipes make ten tons of leftovers, provided you don't mind having the same thing several times)
1) Crock pot salsa verde chicken (no particular recipe; you just empty a jar of green salsa into your crock pot, place a couple of chicken breasts on top, and leave cooking on low all day), sides of brown rice and steamed kale or sauteed zucchini
2) Crock pot tomato soup from Skinnytaste.com, grilled cheese sandwiches, side of steamed kale or sauteed zucchini
3) Chicken pot pie soup from Skinnytaste.com, but with whole wheat toast instead of biscuits
Snacks: whatever I seem to be baking this week
This week's groceries (I went to a different supermarket from the one I usually go to, so the prices are all different):
Vegetables and fruits:
8 oz mushrooms: 1.88
Large bunch of kale: 1.24
4 zucchini: 1.81
Carton organic grape tomatoes: 2.88
3 lbs Fuji apples: 4.27
1 lb frozen mixed vegetables: 0.78
Dairy:
1/2 gallon organic whole milk: 3.98
1/2 gallon organic skim milk: 3.46
Mountain Life plain low fat unsweetened yogurt: 2.78
Frigo light string cheese: 3.48
Sargento reduced fat Mexican blend shredded cheese: 2.68
Other:
Sara Lee whole wheat bread (two loaves): 4.58
28 oz can whole peeled tomatoes, generic brand: 1.68
2 lbs plain flour: 1.50
Total: $37.00
Observations: I have a love-hate relationship with my crock pot. Sometimes it's just so utterly brilliant--for chicken broth, for example. Other times it's useful, but not amazing. I'd say throwing a piece of chicken in the crock pot with a jar of salsa falls into the category. It's pretty convenient to spend less than a minute assembling your dinner in the morning and come home to find it cooked, but the salsa chicken thing doesn't really warm my heart much. The tomato soup, however, is an absolute winner. I actually did the slow cooking of the vegetables overnight, then put them in the refrigerator all day. All I had to do when I got home was prepare the roux, blend the vegetables in the food processor, and combine them to make a deliciously creamy, more or less healthy soup, and whip up some grilled cheese sandwiches to go with it.
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