Ugh, so I don’t menu plan then hit the store, it’s the other way around for me. Our grocery list typically looks like this:
- Protein x 3
- Veggies x 5
- Onion/Garlic
- Butter
- Almond Milk
- Coffee
- Fruit - Sale
- Eggs
This week we split up the shopping and after an indulgent break of eating delicious crap, I ended up buying $76 worth of veggies while Jota hit the meat counter. J has also decided that he’d like to pack lunch to save $$$ (yay home buying one day!), so I’m making lots of extra food, in addition to adding another side to most of our meals.
Last Night: Spicy Chicken with Roasted Cabbage, Quinoa & Black Bean Salad
Tonight: Slow Cooker Beef Bourguignon with Roasted Brussels Sprouts, Sweet Potato & Carrot Latkes
Tomorrow: Spaghetti Squash Bolognese
Leftovers get packed up in sandwich form for J, and salad with hard boiled eggs and roasted golden beets for me. Breakfasts include a choice of oatmeal or quinoa with mixed berries or eggy cups* with sausage and brussels sprouts.
*Eggy Cups:
Brown 1/2 pound of sausage or bacon, sub beans or lentils for veggie. Drain fat. Add to bottom of sprayed muffin tins. Top with shredded veggie of your choice. Whip 9 eggs (or equivalent whites/beaters) with 1/4 cup milk or heavy cream. Fill muffin tins 3/4 full. Top with cheese if desired. Bake at 350 until done, about 20 mins or so. Cool, and store in fridge or freezer. Grab and go. Thank me later.
