That’s it. No more shopping for you.
Or me, for that matter.
It’s time to begin our “Eating from the Pantry and Freezer Challenge“!
What I’ve spent so far
I had about $230 remaining for the rest of May out of my $450 budget (the other $220 had been spent at the beginning of the month).
I’ve set aside $150 cash for my savings, which I’m not allowing myself to touch.
The other $80 is being used for:
- Raw milk, free range eggs, sour cream and yogurt: $45 (I already spent this on the weekend)
- Fresh fruit and vegetables: $25
- Just in case: $10 remaining (this will probably go towards more eggs and possibly sour cream, because I didn’t buy enough before)
What our family will be eating this week:
- Breakfast- Soaked oatmeal with raw milk or cream and honey
- Dinner- Bierocks (beef and cabbage stuffed pockets). We like to dip them in organic mustard.
- Prep- Soak muffin batter. Thaw short ribs in fridge.
- Breakfast- Soaked blueberry muffins (a variation on this recipe)
- Dinner- Crockpot BBQ Short Ribs, brown rice, cauliflower (the Mediterranean way– yum!)
- Prep- Thaw whole chicken.
- Breakfast- Scrambled eggs and toast (options of butter, peanut butter, or homemade jam from last summer)
- Dinner- Roast whole chicken (in crockpot), rice, and this Pear & Bleu Cheese Salad (but I use Feta cheese instead). The extra chicken meat will be packaged in bags and put in the freezer for later meals.
- Prep- Soak large pot of dry chickpeas (garbanzo beans).
- Breakfast- Pumpkin Walnut Bread and fruit smoothie.
- Dinner- Chickpea Wraps (fried chickpea patties, wrapped in a tortilla with lettuce, mayo, cheese, etc.)- these are from The Everything Beans Book, which has so many creative ideas.
- Prep- Soak baked oatmeal.
- Breakfast- Baked oatmeal with raw milk
- Dinner- Piled High Chicken Potpie (I’m going to use as many dried veggies from last summer or frozen veggies as I can in this recipe)
- Prep- Soak pancake batter and thaw blueberries.
- Breakfast- Pancakes with homemade honey butter syrup and fruit (my pancake and syrup recipes are both from Sue Gregg’s books)
- Dinner- Quick French Onion Soup, possibly with fresh crusty bread- we’ll see if I have the time or inclination, otherwise we’ll just have a slice of regular bread. I got this recipe from a friend on Plan to Eat. I have no idea if my kids will eat it or not. I guess we’ll find out!
- Breakfast- Yogurt or milk, homemade granola (I’ve been using the Granola Bar recipe in Healthy Snacks to Go and making it into granola instead), fresh or frozen fruit. This is becoming a standard Sunday morning breakfast, since it’s so quick and easy before church.
- Dinner- Roast beef, made with this recipe (later in the week, I’ll turn it into shredded beef for fajitas, etc.), with a recipe I’ve made for roasted root vegetables like carrots, beets and sweet potatoes (you can get some ideas from this post— but is this a recipe people would like to see, even though it’s spring?)
During this month-long challenge, all of my ebooks are on sale. Use the coupon code CHALLENGE25 to take 25% off any single ebook, OR use codeBUNDLE50 to buy all 3 of my ebooks at 50% off!
It’s your turn to share your money-saving meal plan with the rest of us.
We would also love to read your savings goals and your progress with those goals as the challenge goes on!