Week one of this project has come and gone. Oh what I’ve learned about myself!
Results of week 1: We had plenty of delicious, nutritious food for my son and myself. I even ended up with enough leftover ingredients for 2 extra meals (that will be carried forward to week 2). There was so much leftover of the Island Kale & Sweet Potato Soup that next time I will make half the recipe and plan for leftovers accordingly. 
It really is a delicious recipe and I will be making it again (probably not this month, however). Also, I found that there were nights that I just wanted to rebel against the planned menu. I wanted more spontaneity! We wanted hamburgers one night, which we went out for. This was not in the plan, and certainly added to the budget, probably about $11-13.
Week 2: I was running behind on time and did not get my menus completely planned and shopping list made by Thursday. I jotted down some notes while watching a movie with my son (our quality time), but didn’t put together a complete menu. I decided to try something a bit different for the coming week – thinking up 5-7 dinner ideas and shop for those, pick up some staple items that can be used for a variety of lunches and standard breakfasts. We always end up with leftovers from the dinner recipes, so we can use those for lunches, leftover dinners, etc. Plus this would allow room in the menu for spontaneity!
Week 2 Dinner Ideas:
-Fish Tacos (flour tortillas) with cabbage slaw
-Turkey Meatloaf with added veggies
-Beef Tacos (corn shells) with green salad
-Beef Stew (leftover ingredients from last week)
-Sausage & Lentils (leftover ingredients from last week)
-Leftover Island Kale & Sweet Potato Soup (yes, still that much left!)
-Lunches: leftovers and various sandwiches and salads made from whatever happens to be jumping out at me from the fridge.
I stopped off to do my shopping and didn’t have my list! Doh. I winged it and thought I came out pretty well – $87. But I still need to pick up some more fruit for the week, which will likely be $3-5 for some organic apples and pears.
Here is what I got for $87:
-1 pound shredded cabbage
-1 dozen eggs
-1 pound sage pork sausage
-1 pound ground turkey
-1 pound organic coffee
-1 quart organic whole milk yogurt
-1 pound ground beef
-1 pint organic sour cream
-organic salad mix (bag)
-12 spelt tortillas
-2 containers tapioca pudding
-1 dozen flour tortillas
-frozen battered fish
-organic carrots
-snow peas
-20 oz grapes
-3 chocolate bars
-agave nectar
-1/2 gallon 100% fruit juice
-Organic beef broth
-organic chicken broth
-organic taco shells
-nitrite free sliced turkey breast
-organic roma tomatoes
-nitrite free sliced rosemary ham
-blue cheese
-swiss cheese
-grass fed sharp cheddar
-Whole grain English muffins
Total thus for for weeks 1-2: $193.77. This leaves $173.23 for the remainder of the month, with Thanksgiving looming!
In looking back over this week’s menu, it seems a bit heavy on the meat. We generally don’t eat as much meat, but perhaps the change in weather has made our appetites change a bit. This is the time of year when hunters begin stocking up for the winter. Perhaps root veggies and more meat are appropriate foods for weathering the winter. I hear it’s supposed to be a doozie this year!
Have you noticed the foods that you are craving have changed with the change in weather?
