My goal in meal planning in April was to have something on the table that was okay to eat for every single one of the seven picky eaters in my house. Somehow, magically, I did it.
My goal in meal planning for May was to spend less than $125 (for food for seven people) every week. I made that goal, too, so easily that I'm kind of furious at myself for how much I was mindlessly spending every week. Part of this was moving to a wealthy suburb and discovering that everything in the gargantuan grocery store there was significantly cheaper than the prices at our old tiny grocery downtown.
So for June, looking at how much food we had to move, my goal is to use everything I already have. I took an inventory of the whole kitchen. For posterity, here are the actual contents of my freezer as of this moment.
4 cans of orange juice
2 bags of sliced peaches, one half-full
2 bags of kale/berry mix for smoothies, one half-full
1 partial bag of blackberries
2 bags of cauliflower
4 bags of spinach
3 bags of corn
7 bell peppers - 1 yellow, 1 orange, 5 red
a bag of perogis with three left
ravioli (12 left in one bag, round; 5 left in other bag, square)
1 cup of sweet potato fries
1 ball of pizza dough
3 lbs of butter
2 lbs of cream cheese
4 gluten-free pancakes
a single gluten-free waffle
about a dozen breaded mozz sticks
1 ziplock baggie of black beans cooked with jalapeños
1 ziplock baggie of squash and zucchini cooked with lemon pepper
1bag of french fries
4 veggie burgers
4 small sausage patties
9 vegetarian "chicken" patties
5 actually-chicken chicken patties
1 lb of bacon
10 hamburgers
2 bags of gluten-free breaded chicken strips, one half-full
a never-opened box of Steak-ums
1 ziplock bag of ground turkey
5 lbs of boneless skinless chicken breast
a quarter carton of vanilla ice cream
half a carton of black raspberry ice cream
2 4-packs of peanut butter cups
a bag of exceedingly fancy coffee
My goal in meal planning for May was to spend less than $125 (for food for seven people) every week. I made that goal, too, so easily that I'm kind of furious at myself for how much I was mindlessly spending every week. Part of this was moving to a wealthy suburb and discovering that everything in the gargantuan grocery store there was significantly cheaper than the prices at our old tiny grocery downtown.
So for June, looking at how much food we had to move, my goal is to use everything I already have. I took an inventory of the whole kitchen. For posterity, here are the actual contents of my freezer as of this moment.
4 cans of orange juice
2 bags of sliced peaches, one half-full
2 bags of kale/berry mix for smoothies, one half-full
1 partial bag of blackberries
2 bags of cauliflower
4 bags of spinach
3 bags of corn
7 bell peppers - 1 yellow, 1 orange, 5 red
a bag of perogis with three left
ravioli (12 left in one bag, round; 5 left in other bag, square)
1 cup of sweet potato fries
1 ball of pizza dough
3 lbs of butter
2 lbs of cream cheese
4 gluten-free pancakes
a single gluten-free waffle
about a dozen breaded mozz sticks
1 ziplock baggie of black beans cooked with jalapeños
1 ziplock baggie of squash and zucchini cooked with lemon pepper
1bag of french fries
4 veggie burgers
4 small sausage patties
9 vegetarian "chicken" patties
5 actually-chicken chicken patties
1 lb of bacon
10 hamburgers
2 bags of gluten-free breaded chicken strips, one half-full
a never-opened box of Steak-ums
1 ziplock bag of ground turkey
5 lbs of boneless skinless chicken breast
a quarter carton of vanilla ice cream
half a carton of black raspberry ice cream
2 4-packs of peanut butter cups
a bag of exceedingly fancy coffee