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N’s Kitchen: Week of 09/16

17 Sep

I try to plan a weekly menu for these reasons:

1. I hate thinking about what to eat for dinner after while I am starving. Half the time, I just want to go eat out.

2. All the ingredients will be in the house. After figuring out what to eat, there’s nothing worse than having to go to the store to complete the meal.

3. It helps us eat healthy and try new recipes.

Monday: Pasta. Usually I just start throwing things in the sauce. Peppers, onions, herbs, whatever sounds good to me in that moment.

Tuesday: Taco salad

Wednesday: Korean BBQ and rice

Thursday: Leftovers – Usually by Thursday, we have a few leftovers to eat since I usually cook for four when there is only two.

Friday: Garlic chicken and potatoes




Me on a Budget.

2 Sep

I have always been on a type of budget, but I’m not going lie, it’s never been very strict.

However, it is now. Don’t get me wrong, I’m typically a frugal person. Yet, having to be frugal and being frugal are two different things. I’m learning and applying it mostly to food and other things you could buy at the grocery store. (Don’t even get me started on clothes, shoes, and accessories. I have a weakness for expensive material) Here is my plan:

1. Meal Plan: Make sure we eat what we already have, first and foremost. Then do meals with same ingredients.

2. Coupon and watch for sales.- My one problem with couponing though is that the food that I like and buy don’t typically have coupons. I hardly buy anything that is processed, we try to eat clean in this house.

And finally, I have found that the best prices on produce (for me, at least) can be found at my local farmer’s market:

This is the haul from Saturday’s trip to the market (I also walk, saving on gas. Yay budget!).

3 kinds of lettuce, a bunch of green onions, 2 Maui onions, 3 red peppers, and 3 green peppers.

I do realize that if I went to three different stores all over town, I may have been able to save even more money, but I’m happy with what I got. I am also a huge believer in knowing where your food came and at the farmer’s market, it’s easy to get an answer.

This haul of veggies last us all week; lunches and dinners, plus the cost of other ingredients (most of them, already in the kitchen). I’ll give myself a pat on the back.

Now to figure out how we’ll eat this week!