Week 44 Budget and Menu

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This week is full of fall goodness–pumpkin, acorn squash, chowder, kale–yum! Our weather finally feels like fall, and while I’m sad to see our summer weather go, I’m glad to get my cute boots and sweaters out of storage!

Our markets are full of peppers, squash, pumpkins, lettuce, kale, green beans and hopefully we will have broccoli soon! I am missing our summer berries–that season always seems too short–but we are enjoying apples. Last season, North Carolina had an apple shortage due to a late spring freeze in the mountains, but this year is a completely different story! So glad to see lots and lots of apples out there!

Breakfasts this week include homemade muffins, bagels, and steel-cut oatmeal. Our lunches are typically leftovers and fruit or oatmeal.

The budget this week is good! We are helped as always by Tom supplying us with the fish he catches (one of the benefits of living close to the ocean!).

Budget [$87.51]

  • The Produce Box (apples, green beans, acorn squash, lettuce, tomatoes, corn, peppers, kale): $47.25
  • Trader Joes (Romano cheese, pasta, ground organic turkey, taco shells, avocado, frozen fruit, yogurt, almond milk, whole wheat flour): $34.26
  • Panera (bagels) $6.00

Weekly Menu

  • Wednesday–Green salad with hard boiled eggs
  • Thursday–Leftover pasta with red pepper sauce
  • Friday–Chicken and kale stuffed acorn squash, quinoa
  • Saturday–Baked fish, green beans, salad
  • Sunday–Corn and crab chowder, salad
  • Monday–Pumpkin kale pasta
  • Tuesday–Turkey tacos, spicy rice
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Week 41 Budget and Menu

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This week’s Produce Box brings us delicious summer and fall goodies–the best of all worlds! We ordered heavy on the vegetables this week, but some of the items like acorn squash and spaghetti squash will be carryovers into next week and others like corn are in such huge quantities that we will eat some and freeze some for later. The items that are killing our budget aren’t the farmer’s market items, but the grocery store items! Have you noticed how prices have really increased?

I’m excited about some new recipes this week, including a corn and crab chowder with our fresh corn and fresh crabmeat and a hearty chicken and mushroom dish from blogger The Midnight Baker. Since our weather is changing from summer to fall, I’m switching breakfast up to include more steel cut oats and less Ezekiel bread. That should help our budget some as well!

What are you making this week?

Budget [$121.31]

The Produce Box (organic string beans, sweet corn, apples, organic lettuce, organic spaghetti squash, yellow squash, organic cherry tomatoes, acorn squash, watermelon): $51.00
Homestead Harvest Farm (eggs): $5.00
Mae Farm (smoked sausage): $6.00
Locals Seafood (NC crab): $11.00
Trader Joes (organic chicken, mushrooms, half and half, asiago cheese, wine, milk, steel cut oats, prosciutto, frozen fruit, yogurt): $48.31

Menu

Wednesday–Dinner with friends
Thursday–Game night! Tossed salad with eggs and prosciutto
Friday–Pasta alla ligure (pasta with pesto, green beans and potato)
Saturday–Local smoked sausage with cabbage, onions and apple, yellow squash muffins
Sunday–Asiago chicken with mushrooms, green beans, yellow squash
Monday–Corn and crab chowder with crispy prosciutto, salad, yellow squash muffins
Tuesday–Leftover buffet

Have a healthy and delicious week!

Week 32 Budget and Menu

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You know that song, “Life in the Fast Lane?” We’ll, I’m definitely not living the boozy, drug life the Eagles sang about, but life sure has gone back into hyper drive. Ellie is back in school, the fall sports season is cranking up, Tom and I are training for our first ever half marathon and we have some family crises to negotiate. So this week, I am planning our meals, but I’m not entirely sure we’ll get to eat them all. We may have some carryover into next week (thank goodness for the freezer!).

Our budget is way over. Again. That seems so crazy to me because we aren’t even eating much meat and we saved a lot by buying a whole fish to roast instead of fillets. But, there it is. Thankfully, we’ll have some carryover sweet potatoes and maybe tomatoes for next week!

Budget [$133.44]

  • La Farm Bakery (bread): $4.50
  • The Produce Box (sweet potatoes, sweet onions, organic cherry tomatoes, okra, pink eye field peas, watermelon, eggplant, mixed peppers, heirloom tomatoes, mozzarella): $46.45
  • Locals Seafood (shrimp, whole Spanish Mackerel): $18.96
  • Homestead Harvest Farm (eggs): $5.00
  • Hillsborough Cheese Company (feta): $4.00
  • Other vendors (peaches, kale): $8.00
  • Trader Joes (Shredded cheese, black beans, lemons, rice, organic chicken, oranges, proscuitto, frozen fruit, almond milk): $46.53

Menu

  • Wednesday–Grilled Caprese sandwiches with homemade pickles
  • Thursday–Sweet potato, black bean and chorizo pizza
  • Friday–Roasted tomato and feta shrimp over rice
  • Saturday–Oven roasted fish with field peas, okra and tomatoes
  • Sunday–Citrus chicken with leftover field pea mix
  • Monday–Peach and prosciutto panzanella salad
  • Tuesday–Citrus chicken salad with leftover panzanella

Week 29 Budget and Menu

We are in high tomato and fruit season here in central North Carolina. Our constant rains are gone and the sun is bringing everything back to life. It’s going to be a super tomato-licious week this week! We are having tomatoes in all kinds of ways–baked, sautéed, in salad and in sandwiches. I can’t wait! I love tomatoes! What is your favorite summer vegetable?

Our budget this week is coming back into line with our goals. It is taking a LOT of self-restraint on my part because everything looks so wonderful! The thing that saves me is that it is so hot, I do NOT want to cook anything.

I do have some fun plans this week. For the first time ever, I am roasting a whole fish. I’ve never done that before, but I hear it is very, very good. We had whole fish all the time in Paris, and somehow I managed to figure out a fish fork, but at home we usually buy fillets. Fillets are easy, but they are also more expensive than buying a whole fish, so I hope we like it! I’m also going to try a terrific panzanella salad idea that I picked up from Gravy, a Raleigh restaurant. The salad involves peaches, tomatoes, whole grain bread croutons and pork belly–I mean really, how could that combination possibly go wrong??? Will post recipes for whatever is successful this week!

Enjoy this summer weather and get out to those farmer’s markets!

Budget [$100.37]

  • The Produce Box (eggplant, heirloom cherry tomatoes, Roma tomatoes, corn, watermelon, cantaloupe, blackberries): $24.50
  • La Farm (sandwich bread): $6.75
  • Locals Seafood (red drum, white perch): $17.30
  • Various organic vendors (peaches, blue potatoes, green beans, zucchini, squash, tomatoes): $21.50
  • Trader Joes (limes, avocado, frozen fruit, organic butter): $24.32
  • Mitchell Family Pantry (jam, barbecue sauce): $6.00

Menu

  • Wednesday–Pulled chipotle chicken sliders, corn, garden cucumbers
  • Thursday–Egg salad
  • Friday–Roasted whole red drum, green beans, corn
  • Saturday–Eggplant and tomatoes al forno
  • Sunday–Pan seared white perch, roasted baby blue potatoes
  • Monday–Tomato and peach panzanella salad with bacon
  • Tuesday–ABT sandwiches (avocado, bacon and tomato), parmesan zucchini chips

Week 26 Budget and Menu

It is officially hot here in North Carolina. Summer came in with the customary heat and humidity that defines much of the South. I don’t care though, I love summer. Love it, love it, love it. We’re moving our cooking outdoors and to the fridge this week, with more grilling and chilling and less oven cookery.

Crazily, I signed up to run my first real 10K tonight,when the temperature will be a muggy 90 degrees. Will I make it? Will a thunderstorm wash me away? And what was I thinking??? Stay tuned to find out if I gas out or actually cross the finish line. Really, it could go either way at this point.

Have your farmer’s markets gone berserk with produce? Our farmer’s markets are bursting with goodness right now and I am planning to carve out time next week for some full-on canning and freezing. Can’t wait!

Our budget this week is horrible!!! Whaaaat??? $145.54 is way above our usual spending. I am finding that food prices–even at Trader Joes–are increasing quite a lot. The Ezekiel bread I love to eat for breakfast has gone from $3.99 a loaf to almost $5.00. Milk, cheese, yogurt have all increased as well. We are stocking up a bit on organic beans to use in salads and such, but still. Oi! So, chalk this week up to a menu win, but a budget fail! With July 4th on the horizon, I’m not sure next week will be much better.

Budget [$145.54]

The Produce Box (blueberries, blackberries, raspberries, tomatoes, sweet corn, bell peppers, eggplant, white potatoes, smoked cheddar): $34.60

Trader Joes (frozen fruit, almond milk, Ezekiel bread, organic canned beans, organic lemon, canned tuna, guacamole, shredded pepper jack cheese, taco seasoning, organic chicken, buttermilk, organic corn chips, organic lime, yogurt, raw almonds, shredded cheese): $62.34

Locals Seafood (shrimp, fresh yellow fin tuna): $32.60

Black Hoof Farm (organic ground beef): $6.00

The Mitchell Family Pantry (jam, tomato salsa, pickled jalapenos, frozen peppers): $12.00

Menu

Wednesday–Out, pre-race dinner
Thursday–Tuna white bean salad–10k race and softball night!!!
Friday–Shrimp and string bean pesto pasta
Saturday–Softball team party (healthy taco salad)
Sunday–Grilled local hamburgers w/smoked cheddar, summer corn salad, eggplant
Monday–Grilled soy tuna steak kabobs, roasted potatoes, eggplant
Tuesday–Leftover buffet

Week 24 Budget and Menu

Summer, summer, summer is here! Not “officially”, I know, but in reality we are in lovely, lovely summer here in central North Carolina. The markets are bursting with goodness and we are in high blueberry season once again! What is your favorite food of summer? I think mine is ripe tomatoes, but I love it all.

This week’s menu focuses on some rather quick dinners as we are still finishing up softball season and games invariably fall around supper time. We are having some delicious fish this week and some grilled pork with our new mango cardamom jam–I can’t wait!!!

Our little garden is coming along, but we have much more success in our yard with a winter garden. I think the plants benefit from the leaves coming off the trees in our yard. Still, we plant our tomatoes and squash and cucumber and hope for the best!

Budget [$105.92]

  • The Produce Box (ALL ORGANIC: blueberries, potatoes, kale, broccoli, Napa cabbage, sugar snap peas, cauliflower): $26.50
  • Locals Seafood (mackerel fillets): $12.00
  • Mae Farm (pork chops): $15.00
  • Hillsborough Cheese Company (mozzarella): $6.00
  • Melina’s Pasta (spinach fettuccine): $6.00
  • Wild Onion Farm (organic cucumber, organic yellow squash): $4.00
  • Old Milbourne Farm (fennel): $2.00
  • Homestead Harvest Farm (eggs): $5.00
  • Trader Joes (frozen fruit, yogurt, soy milk, olives, salt): $29.42

Menu

  • Wednesday–Game Night! Overnight blueberry oatmeal (really)
  • Thursday–Chicken & veggie stir fry w/ spicy peanut sauce, rice
  • Friday–Napa salad with vegetables and leftover peanut sauce
  • Saturday–Fish with tomatoes and fennel, roasted new potatoes
  • Sunday–Grilled pork chops w/mango cardamom jam, zucchini
  • Monday–Game Night! Bagel pizzas with homemade roasted tomato sauce and Hillsborough Cheese Co. Mozzarella
  • Tuesday–Spinach fettuccine with cauliflower cream sauce, mushrooms and leftover pork chops

Have a wonderful week, get out to your local farmer’s markets and cook some wonderful, healthy foods!

Week 23 Budget and Menu

We have had a wonderful spring and early summer so far. The constant rains have tapered off and now we actually have some sun and warm weather. The farmer’s markets are filling up again with all kinds of delicious fruits and vegetables–I just wish I could slow down time a bit so I could really take it all in! Our budget is back in line with our $100 or less goal at $90.20. The pulled pork is actually from last week (Mae Farm in Louisburg sells fabulous frozen, smoked pork barbecue made with their amazing pork!)–we never had a chance to defrost it, so we’re moving it on over to this week! As usual, we are “paying ourselves back” for our canned and frozen foods from last summer.

With Tom and Ellie both playing softball, and me ramping up my running (toward a 1/2 marathon, maybe?) we’ve had a lot to cheer on this spring. We are heading toward home plate now, with the last of this season’s games and tournaments, plus end-of-grade testing (hate.it) and all the special events that the end of school entails. This means dinners need to be quick, portable, nutritious and light. The “quick” and “portable” aspects are the most difficult for me, but it’s a nice challenge to have.

All you soccer/baseball/soccer moms and dads out there–what to you like to serve on game nights?

Budget [$90.20]

  • The Produce Box (organic green beans, double blueberries, sweet onions, yellow squash, zucchini, potatoes, organic beets): $26.00
  • Hillsborough Cheese Company (herbed goat cheese and goat cheese spread): $9.75
  • Mae Farm (sausages): $10.00
  • Homestead Harvest Farm (eggs): $5.00
  • Wild Onion Farm (broccoli, sugar snap peas): $3.o0
  • Trader Joes (puff pastry, shredded pepper jack, frozen fruit, soy milk, yogurt, whole wheat flour): $27.45
  • Mitchell Family Pantry (sticky fig jam, blackberry jam, raspberry jam): $9.00

Menu

  • Wednesday–Roasted vegetable, fig and goat cheese tart, salad
  • Thursday–Game day! Pulled Mae Farm pork sandwiches, fruit salad
  • Friday–Pulled pork, sweet potato and caramelized onion quesadillas
  • Saturday–Game day! Salads on the run!
  • Sunday–Mae Farm grilled sausages with blackberry ketchup, potato salad, green beans
  • Monday–Game night! Pasta salad with local roasted veggies and goat cheese
  • Tuesday–leftover pasta salad

Week 21 Budget and Menu

We are gearing up for another exciting, busy week. Softball season is keeping us hopping and we are enjoying every second of it! Our menu this week reflects not only our need for quick dinners, but also our celebration of Memorial Day! We haven’t had beef on our menu in a long time and we are going to enjoy every bite of these grilled hamburgers!

Our budget is under budget, even with wine from Trader Joes 🙂 Happy Memorial Day, everyone! Let summer begin!

Budget [$88.58]

  • The Produce Box (asparagus, romaine lettuce, garden peas, cilantro, strawberries, spring onions, kale): $27.50
  • Locals Seafood (crab cakes): $10.20
  • Mae Farm (smoked pork): $6.00
  • Melina’s Pasta (spinach fettucine): $6.00
  • Black Hoof Run Farm (heritage, grass-fed ground beef):$6.32
  • Trader Joes (burger buns, organic onions, organic chicken, frozen fruit, wine): $27.56
  • Mitchell Family Pantry (roasted pepper ketchup, jam): $5.00

Menu

  • Wednesday–Scrambled egg tortillas
  • Thursday–Pasta with smoked pork and garden peas
  • Friday–Salad with strawberries, pecans and goat cheese
  • Saturday–NC crab cakes, creamy grits and asparagus
  • Sunday–Grilled beef burgers with bacon-onion marmelade, green salad, fruit parfaits
  • Monday–Barbecued chicken, deviled eggs, broccoli salad
  • Tuesday–Leftover buffet

Week 19 Budget and Menu

Our little family is unbelievably busy this spring! Between softball, Girl Scouts and homework, our evenings are chock full of activity. Rather than drive myself to distraction trying to race home and cook a big supper, we are focusing on easy, healthy meals that are also quick to prepare.

We are right at our budget of $100.00 this week. While we aren’t spending a lot more at the farmer’s markets, staples that we buy at the grocery sure have gone up! Have you noticed this as well? Yikes!

Most of our budget for week 19 went to The Produce Box. I have to say, they pulled out the stops this week. I’ve never had local, fresh bamboo shoots! They take a bit of preparation, but it will be fun to try something new. We will also have fresh snap peas and local goat cheese from Hillsborough Cheese Company. Can’t wait!!!

Speaking of excitement, SOLE Food Kitchen now has a Facebook page! Click HERE to find us on Facebook and “like” us if you want to get more SOLE Food goodness!

Budget [$100.03]

  • The Produce Box (strawberries, spring onions, spring garlic, romaine lettuce, tomato, purple and green asparagus, bamboo shoots, snap peas and herbed goat cheese): $47.50
  • Trader Joes (roast beef, chicken thighs, prosciutto, rice, frozen fruit, yogurt, soymilk): $38.53
  • Mitchell Family Pantry (jam, salsa, pickles, roasted tomato sauce): $14.00

Menu

  • Wednesday–Scrambled farm egg burritos with homemade salsa
  • Thursday–Roast beef wraps with herbed goat cheese spread, strawberry/pineapple salad
  • Friday–Grilled cheese and jam sandwiches, green salad, strawberry cobbler
  • Saturday–Chicken and vegetable stir fry with organic rice, leftover cobbler
  • Sunday–Pasta with asparagus and prosciutto in a goat cheese sauce, Linzer muffins
  • Monday–Chicken salad sandwiches, homemade pickles
  • Tuesday–Asparagus soup, salad

Have a happy and healthy week ahead!

Week 18 Budget and Menu

This is the craziest spring I can remember. It is May 1 and I still have flannel sheets on the beds because the weather is so chilly. Last year, we had an early spring and most crops came in 2-3 weeks early. Not so this year! We do have plenty of salad greens, onions, asparagus and kale coming in. And the Swiss chard in my garden is STILL going gangbusters!

This week’s menu reflects our need to use up what is left in the deep freeze as well as take advantage of all the spring greatness that is out there. We have some quick meals on tap due to softball schedules and a science fair–gotta love spring! We are under budget just a bit at $97.45!

Budget [$97.45]

  • Locals Seafood (shrimp): $12.00
  • The Produce Box (organic veggies: broccoli, kale, arugula, sweet potatoes, radish; conventional asparagus): $28.75
  • Homestead Farm (eggs, chicken, chorizo): $20.00
  • Trader Joes (sliced turkey, tortillas, pineapple, organic banana, frozen fruit, yogurt, organic mushrooms, organic black beans): $36.70

Menu

  • Wednesday–Turkey, cheese and arugula pesto roll ups, fruit salad
  • Thursday–Swiss chard and kale with eggs
  • Friday–Roasted broccoli and shrimp over organic rice
  • Saturday–grilled chicken, asparagus, sautéed greens
  • Sunday–Sweet potato/black bean/chorizo quesadillas, harvest grains
  • Monday–homemade pizza, salad
  • Tuesday–pasta with homemade tomato sauce

Have  a healthy and tasty week!

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