This week I'm further challenging myself (down over 50% from last week's spending!). It turns out that my $40 last week got me more than enough to spread through this week. This week I also thought I'd do something kind of fun with my menu. I'm going to show you exactly what I have in the fridge (excluding milk and condiments), and then you can see exactly how I use it!
B: squash pudding "pie", smoked salmon scramble
L: leftover red lentil soup, carrot sticks, raw cheese
D: T-bone steak with sauteed red peppers, onions, and broccoli
Tuesday:
B: coconut flour zucchini bread
L: liverwurst slices, raw cheese, pickles, carrot sticks
D: Sausage & Veggie Stir-Fry
Wednesday:
B: Coconut Tapioca Pudding (w/ stevia and agave)
L: Miso Seaweed Soup in broth
D: Peruvian Quinoa Soup ( uses basically all the veggies and then some!)
Thursday:
B: kefir smoothies and coconut bread w/ peanut butter
L : sauteed green beans, onions, and bacon
D: zucchini-beef bake
Friday:
B: gluten-free waffles (come back on Wednesday if you'd like to see this recipe!)
L: leftover Quinoa Soup
D: vegetarian white bean chili
Saturday:
B: smoothies
L: leftovers
D: spaghetti squash casserole
Sunday:
D: leftover vegetarian soup and tortilla chips
I only have 4 ingredients on my shopping list for this menu since I'm using everything that I have. The ingredients all together total probably $3.50 at the most! I'm fortunate to have a well-stocked pantry and freezer , otherwise I wouldn't expect anyone to be able to spend $3.50 a week on food!
For more diverse menu plans, please visit The Organizing Junkie!
- T-Bone Steak, defrosted
- 1 red bell pepper
- 1/2 butternut squash, cooked
- 1 cabbage
- 2 bags carrots
- 3 head broccoli
- leftover red lentil stew
- raw cheddar
- turkey broth
- miso
- zucchini (3)
- eggs
- smoked salmon
- coconut flour zucchini bread
- liverwurst
- chicken-apple sausage
Read on to see how these will be used in my Under $15 menu!
Monday:B: squash pudding "pie", smoked salmon scramble
L: leftover red lentil soup, carrot sticks, raw cheese
D: T-bone steak with sauteed red peppers, onions, and broccoli
Tuesday:
B: coconut flour zucchini bread
L: liverwurst slices, raw cheese, pickles, carrot sticks
D: Sausage & Veggie Stir-Fry
Wednesday:
B: Coconut Tapioca Pudding (w/ stevia and agave)
L: Miso Seaweed Soup in broth
D: Peruvian Quinoa Soup ( uses basically all the veggies and then some!)
Thursday:
B: kefir smoothies and coconut bread w/ peanut butter
L : sauteed green beans, onions, and bacon
D: zucchini-beef bake
Friday:
B: gluten-free waffles (come back on Wednesday if you'd like to see this recipe!)
L: leftover Quinoa Soup
D: vegetarian white bean chili
Saturday:
B: smoothies
L: leftovers
D: spaghetti squash casserole
Sunday:
D: leftover vegetarian soup and tortilla chips
I only have 4 ingredients on my shopping list for this menu since I'm using everything that I have. The ingredients all together total probably $3.50 at the most! I'm fortunate to have a well-stocked pantry and freezer , otherwise I wouldn't expect anyone to be able to spend $3.50 a week on food!
For more diverse menu plans, please visit The Organizing Junkie!
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6 comments:
Hey Carrie, my DH is wondering what your DH takes to work for lunch. I wonder if you have great ideas up your sleeve!!! =)
PS. What a challenge, inspirational!
Carrie,
Your menus are always very inspiring and healthy and budget friendly! I would love to try everything you make. Is your daughter still doing gaps?
I notice that you have gluten free recipes. My son has Celiac however he also is allergic to coconuts. I am having a hard time finding things he likes in the bread dept. Any suggestions?
Hi Natalie,
I think that leftovers are the best lunches to take to work. A Thermos is great for keeping soups (or anything, really) warm if your DH does not have access (or time) to reheat the food!
Since I always make more than our family of 4 (two little ones, included!) can eat, I always try to use the leftovers for lunches.
Crispy almonds, raw cheese, and homemade pickles are among my favorite lunch items personally. I like finger foods! Smoked salmon or sardines are great too!
Overall, I think soups/leftovers are the most economical way to go for take-to-work lunches!
Thanks for asking!
Carrie
Christy,
Thanks for your encouragement! We actually are not fully doing Gaps any longer. We still are gluten, rice, oat, and cow-dairy free. We still stick to honey and fruit for sweeteners, and really limit grains, however we're not entirely Gaps due to the fact that she eats some gluten-free grains at times throughout the week (whenever the menu dictates).
Thanks for asking!
Beverly,
I'm sorry to hear about your son being Celiac AND having coconut issues! That must be tough.
Assuming there are no other allergies, I would suggest almond flour bread (it's really simple to make) www.cheeseslave.com had a post on it a while back. I bet if you do a search on her site you'd find it easily.
Otherwise, I would just use more traditional gluten-free grains if you're not concerned about carbs. Also, I really like www.scdrecipe.com because it's a great resource for the Standard Carbohydate Diet which is gluten-free and doesn't use much coconut flour if at all.
HTH!
Carrie
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