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
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Week 7 Budget and Menu

This is a week of fun celebrations! Sunday is Chinese New Year, starting the Year of the Snake. We won’t have any snakes, but we are planning a fun Chinese New Year dinner. Tuesday is Fat Tuesday and we are celebrating with a fun Family Gras dinner. Then, as if there weren’t enough fun in our week, Thursday is Valentines Day and we will cook a heart healthy Valentine dinner. All that adds up to a week chock full of food fun!

Our budget is a bit higher than usual this week. My trip to the farmer’s market wasn’t very productive. I think we’ve hit a bit of the winter doldrums, so we supplemented our farmer’s market finds with organic produce from Trader Joes.

Budget [$119.44]

Coon Rock Farm (andouille sausage, eggs): $19.00
Two Chicks Farm (carrots): $3.50
Mitchell Family Pantry (strawberry jam, roasted tomato sauce, frozen summer corn, frozen peppers) $10.00
Trader Joes (organic broccoli, organic onions, organic peppers, organic mushrooms, whole wheat flour, pecans, pot stickers, sparkling blood orange juice, half and half, salmon, mozzarella, chicken): $86.94

Here is our menu for the week!

Menu

Sunday–Stir fried chicken and vegetables with spicy peanut sauce, organic rice, pot stickers, ginger ice cream
Monday–Ellie’s Rodeo Pizza, kale salad
Tuesday–Chicken and andouille jambalaya, homemade king cake
Wednesday–leftover buffet
Thursday–Poached wild salmon, sauteed Swiss chard, summer corn, dark chocolate brownies
Friday–Pasta con sarde
Saturday–Soup (from freezer) and cornbread

Week 5 Budget and Menu

English: Cucurbita pepo (butternut squash). Lo...

January is going out like a whirlwind here in central North Carolina. This week we are expecting days with freezing temperatures and days in the upper 60s. Hard to know how to dress, hard to know what to cook! My weekly trip to the farmer’s market was hampered by icy weather. I made it to the market, but none of the vendors were there! So, I shopped more at Trader Joes than usual. We’re using a lot of our frozen and canned food this week, which should be great! Can’t believe it’s almost time to make room for spring veggies. Our budget this week was $83.19–not too bad!

Budget

  • Locals Seafood (shrimp, fish): $18.00
  • Mae Farm (andouille sausage, ham steak): $18.00
  • Trader Joes (butternut squash, cheese, frozen fruit, soy milk, penne pasta, organic split peas, wine, green peppers): $47.19

Menu

  • Sunday–shrimp, fish and andouille jambalaya with organic basmati rice
  • Monday–grilled cheese and soup
  • Tuesday–split pea soup with ham
  • Wednesday–leftover jambalaya
  • Thursday–butternut squash macaroni and cheese (from THIS recipe)
  • Friday–leftover buffet
  • Saturday–late cookie booth; eating out
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