This will be the final week of our eating from the pantry and freezer challenge and I still have a full freezer and a decent amount on my shelves. If it really came down to it, I could feed my family from my pantry for a few months. It may not be what we want or we may have to be creative and do without certain items but we could eat for a good long while if we had too.
I am hoping this summer to really stock up on veggies and fruits and can/preserve at least half of what we would consume during the winter time. That is one area of my pantry that needs to be restocked, although I have some in my freezer still. I need to stop adding to the freezer as I did this month with strawberries and broccoli! In the next few weeks I will be sharing what I keep in my pantry and the items that our family usually always has on the shelf. The solid truth is, I could feed my family for several months with what I have on hand, even if we were missing some things, we could make due and eat for a long time with what I have. I like knowing that I have something to fall back on.
Update on our Spending:
This past week I spent about $32.00 on fresh fruit, some kale, spinach, cream cheese, yogurt, pepperoni and a few other things that we picked up at the Truck Patch, a small independently owned natural foods store. That left me with $55.77 for this week to finish out our challenge. To be honest, I may try to continue this to an extent. next month. I still need to make room in my freezer for part of the meat share that I need to get and we could use the extra money for our trip or to stock up on seasonal produce to preserve. This week we will be in need of milk, fresh fruit (I have two lone plums and one peach left for fruit), eggs, Greek yogurt and a few produce items to bulk up our salads. I may even get some chicken to go with our salads, well just see how it goes.
I am so excited that this month I was able to save some money while still adding some to our stockpile (even though the strawberries weren’t included in our budget). We haven’t done without and it really helps to work with what you have already, rather than picking out meals and then looking to see what you have/need. Really it is just smart planning/shopping. Thanks so much to Stephanie at Keeper of the Home for hosting the challenge! Here are a few of her words from her post yesterday, “I’m sure that you’ve seen that even just a week or two of eating what you already have, or purposefully shopping less than usual, can make a huge difference and help you put extra dollars towards your larger grocery purchases, towards debt payments, or simply to help save up for something you’d like to buy.”
Here is our menu for this week, some of the meals are repeats from last week or I didn’t end up making them so we have what we need this week!
- Breakfast-Granola with Milk, Peaches
- Lunch-Homemade Bean Burritos from the Freezer, dried fruit
- Dinner-Vension Roast, New Potatoes, Carrots, Green Beans
- Breakfast-Scrambled Eggs, toast, Berry Smoothies
- Lunch-Salmon Lettuce Wraps, Pretzels, Carrots
- Dinner-Pizza Salad
- Breakfast-Scrambled Eggs, Fruit
- Lunch-Homemade Hummus, Toast, Celery, Carrots & Hard Boiled Eggs
- Dinner-Mexican Enchilada Pie, Salads, Mini Chocolate Chip Cookies
- Breakfast-Baked Oatmeal & Fruit
- Lunch-Bagel Pizzas, Cucumbers
- Dinner-Chicken Pot Pie
- Breakfast-Homemade Graham Crackers, Peanut Butter & Fruit Smoothies
- Lunch-Cobb Salads, Whole Wheat Crackers
- Dinner-Ham & Potato Hash, Broccoli in EVOO
- Breakfast-Leftover Oatmeal, Hard Boiled Eggs, Fruit
- Lunch-Spinach & Cheddar Quiche, Carrots
- Breakfast-Greek Yogurt, Granola, Berries
- Lunch-Beans, Corn Muffins, Salads
- Dinner-Chicken Fried Steak, Sweet Potatoes, Whatever Veggies are left