Last week was a bit of a strange week in the food department because my son was gone until Wednesday and the Hubbs and I just winged it. We only ate out twice. On Friday we got a pizza and on Saturday we went out for lunch.
I usually grocery shop on Sundays after church but I needed to go to the store on Friday and with the gas prices being oh so high I decided not to make the trip twice so Friday it was.
Total spent on groceries this week was just $89.48 with the most expensive things I bought being a pork shoulder roast at $13.73 and ground beef at $13.72.
On the menu this week:
Dinners: Pulled pork everything! I plan on roasting the pork shoulder and at least have the pulled pork potato skins out of it which are to die for. Of course there will be sandwiches and other dinners made from it too. More on that later. I made Ratatouille which we are taking as leftovers this week for lunch. Also Lasagna roll-ups one night. Honestly this week I just plan on winging it again. Strange for me, I know, but our schedule is a bit screwed up still.
For Breakfast: Mango smoothies, breakfast grain bowls (I made the rice for it!), cereal, English muffins and quiche and oatmeal and fruit
Lunches are tuna cold plate, deviled eggs, mac salad, and leftover soup.
Even though I was exhausted from the bakery orders and deliveries I had this weekend I caught my second wind last night and did a ton of meal prep.
I finished a chicken soup I had started, made a mac salad, boiled and peeled a dozen eggs to have in the fridge for salad and breakfast, made J-ello with fruit, cooked a batch of wild and brown rice for side meals, then I prepped a whole bunch of veggies for easy steaming. Asparagus, broccoli, Brussels sprouts, and celery for soups. We had three different containers of blueberries in the fridge so I sorted all of those and got them washed for topping oatmeal and such.
It felt good to get all of that accomplished. I still want to make a quiche and prep the green beans for dinners but I’ll get that done tonight.
All of this prep work gives us something to pull from all week which really helps the stress level and the itch to eat out.
I invested in a bunch of containers to help me with meal prep and storage. My favorites are the meal storage locking containers and what I like to call heavy duty deli containers. I use these containers for everything! They will take the heat of soup or the freezing of cake batter with ease. I purchased them all on Amazon.
I have a plan in place for growing our own food and preserving it this season. If you haven’t read my preserving goals yet here is a link to that post. https://marymargaretripley.com/2022/03/16/preserving-goals-for-2022/
How are you doing with your meals and keeping your costs down?
That’s it for now! Have a fantastic week 🙂 -MM
The Professional Domestic 
Your food prep looks fab for this week. It will make life so much easier. Do you have a pressure canner? That makes taking advantage of meat sales so easy. We have canned beef, sausage, hamburger, chicken, ham and turkey on the shelf, all from sales or from when we bought an animal. It makes eating in so much easier on busy nights too.
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I give you a lot of credit. I just don’t have the wherewithal to do so much meal prep ahead of time lately. I like the locking storage containers also. I have a group of glass ones that are great for freezing items like baked ziti, lasagna or uncooked meatloaf. I just have to defrost and put in the oven. I do sometimes make a big batch of meatballs and sausage in tomato sauce that can be frozen and taken out for an easy weeknight meal.
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Cathie I think those are all excellent ways of prepping for meals! Seriously whatever we can do to make our lives a little easier in the dinner department is a win by me. I am so used to assembly lining my ingredients and meals from being in food service that it’s almost automatic for me, so that does help.
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