There were a number of decent deals this week that we were able to take advantage of. Haas avocados were only 49¢ each, mangoes just 69¢, scallops were on sale for $6.99!
We purchased the following: Avocadoes, Tomatoes, mango, celery, lettuce, chicken thighs, scallops, shrimp, bell peppers (red & green), cucumbers, carrots, radishes, cottage cheese, cream cheese, Steak, half & half and fresh limes. Total spent this week: $47.58
December 31st – January 6th
Having roasted a rather large ham for Christmas Dinner, I’ve packaged up several “freezer” meal dinners for later containing roasted ham, mashed potatoes, garlic-n-chive sweet potatoes, and green beans. We’ll be using the ham bone and some of the ham shavings in a homemade split pea soup.
We won’t be including breakfast on our menus any longer because the spouse and I intermittent fast. We’ll still include affordable breakfast recipes and ideas on the site, particularly for those of you with children still at home.
A few other changes since we last shared our family menu plans- our kids are grown and out on their own. Our youngest still stops in and grabs meals several days a week (he’s in college), but we generally package those up for him in these handy-dandy containers.
If he doesn’t happen to grab it, I’ll vacuum seal it and pop it into the freezer for another day. We’ve managed to stockpile a few decent meals by doing this.
Monday, Dec 31st:
- Lunch: BLT stuffed Avocadoes
- Dinner: Out with Friends to Celebrate the New Year
Tuesday, Jan 1st: Normally I wouldn’t make an elaborate lunch, but we’re home for the holiday and quite frankly, I can’t wait to get into those scallops!
- Lunch: Bacon Wrapped Scallops with Apricot Chutney & Salad
- Dinner: Sweet & Sour Meatball Stir-fry
Wednesday, Jan 2nd
- Lunch: Dilly Chickpea Radish Salad
- Dinner: Split Pea Soup w/ golden Corn Muffins
Thursday, Jan 3rd:
- Lunch: Leftover Meatball Stir-fry in a Wrap
- Dinner: Honey Mustard Chicken, Buttery Sweet Potatoes with garlic and chives, salad
Friday, Jan 4th:
- Lunch: Honey Mustard Chicken Wraps with lettuce & tomato (using leftover chicken from the previous night)
- Dinner: Grilled Steak Fajita Enchiladas
Saturday, Jan 5th:
- Lunch: Tropical Egg Salad Wraps
- Dinner: Southwest White Chili
Sunday, Jan 6th:
- Lunch: leftover chili
- Dinner: Bang Bang Shrimp Salad
- Peanut Butter Chocolate Chip Cookie Dough Bites
- Homemade Hummus & Veggie Sticks
- Deviled Eggs
- Cantaloupe Chunks
- Cottage Cheese Ranch Dip & Veggies (Use the Copycat HV Ranch Dip Mix, 1 1/2 c. cottage cheese, 1/4 c. half & half (or milk)
- Iced Tea or herbal teas or tea mixes
- Cocoa mixes
- Water- to be honest, we drink this more than anything else at all.
A few things I’d like to share: A major benefit of intermittent fasting is that you tend to not want to snack. Your body is fully fueled and in a state of feeling satiated, so you’re not likely to run to the kitchen to look for something to munch on.
I do, however, always keep a tray of veggies cut up with a couple different dipping options, such as homemade bleu cheese dip, fiesta ranch dip or cilantro lime dip, etc.
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