Hello friends! It’s time for another weekly recap. I had a pretty low-key week as far as grocery shopping and cooking is concerned. I knew I wanted to take time to post about freezing leftovers last week, so I chose all easy recipes. I made two new recipes, Stir Fry Beef Noodles and Curried Red Lentil and Pumpkin Soup; and two old recipes, Hearty Black Bean Quesadillas and Focaccia Rolls.
I chose the Stir Fry Beef Noodles because I saw a photo of something along that vein on the internet and it made me drool, so I knew that had to go on the menu for the week. ;) The Black Bean Quesadillas were chosen because I needed to make them for a freelance project and I thought they’d be great to stock my freezer with for quick snacks (they’re already almost gone, LOL). The soup idea came because I have had a can of pumpkin sitting in my pantry for a while and I knew that I could make a really fast and simple Pumpkin Soup with it, but I wanted to throw a new spin on that old favorite. And oh those Focaccia Rolls. :) I have been making them a lot lately because they’re easy, cheap, and a nice little “extra” to make meals more filling. Plus, I thought they’d be nice to dip in that soup.
What Did I Buy?
My grocery list for the week, including pantry staples and ingredients needed for the recipes above looked like this:
Staples that I needed to replenish this week included: milk, eggs, oats, garlic, and vegetable flavored Better Than Bouillon. Unfortunately, they were out of vegetable BTB, so I’ll need to stock up on that next week (or whenever I need to use vegetable broth next). While I was at the store, I happened to remember that I was also almost out of soy sauce, and added it to the list last minute. Soy sauce is one of those things I only run out of once in a blue moon, so it’s easy to forget to check to make sure I’m stocked.
Rice noodles, beef, and green onion were for the Stir Fry Beef Noodles. Tortillas, black beans, cilantro, red onion, and cheddar were for the Black Bean Quesadillas. I put a question mark near the red lentils because I remember not being able to find them last time, so I wasn’t sure if I’d be able to make that soup this week. Luckily, Whole Foods had them in the bulk bins. Yay!
Here are the receipts for the two stores:
I checked the sale circulars before heading to the store, and there wasn’t anything spectacular or that I “had to have” in either one. There was a sale on cheese at my local store, but when I went to Whole Foods I found that their non-sale price for cheddar was $0.20 less than the sale price of cheddar at the other store. So, that was a win! And again, I took advantage of the loose carrots for $0.79/lb. at Whole Foods. This was especially great this week because I knew that I only needed ONE carrot.
When I got to the second store I was surprised to find a bunch of sale signs on products that were not in the sale flyer. I don’t know what was up, but I definitely took advantage of some of those sales. I needed tortillas anyway, but I went ahead and got a huge 30 count pack because it was only $2.08. I figured I could freeze the extra… if I didn’t eat them quickly, but I usually do. And to my surprise, a bunch of the Asian ingredients, including rice noodles, were also on sale! Lucky me.
I had a little extra room in the budget, so I picked up an extra jar of marinara sauce to have on hand for the second half of the Skillet Meatballs that I froze last week. I left the rest of the unused budget be, since I went way over a couple of weeks ago.
My total for this week ended up being $35.10.
Here is what the loot looked like:
I really didn’t buy a whole lot this week! But, I knew that I had those frozen meatballs if we needed them and I had $5 left if I needed to make an emergency second run to the store later in the week.
What Did I Eat?
I started the week off with this simple Stir Fry Beef Noodles recipe. It was fast, filling, and the leftovers were quite good. Definitely better than take-out! I’m always amazed at how far 1/2 lb. of beef will go. I love that I can order up any amount I need at the butcher counter, rather than having to buy a whole pound or two pound package off the shelf. I would have just frozen the rest anyway, but less “extras” to keep track of in my freezer is good.
Next I whipped up a quick batch of these Hearty Black Bean Quesadillas (my fav!). I cooked a couple right away, but then I filled, folded, and froze the rest for safe keeping (between sheets of parchment in a gallon freezer bag). These make such a quick snack or meal out of the freezer. Just toss it into a non-stick skillet and reheat over medium-low until the inside is melted and the tortilla is brown and crispy.
Also, I cooked the black beans from dry and only used about 1/3 of them for the quesadillas, which means I have about 2 cans worth in my freezer for future use. Excellent!
Later in the week I made this super simple Curried Red Lentil and Pumpkin Soup. I can’t tell you how much of a life saver easy soups like this are. I mean, even though I do this for fun, some days I still don’t feel like cooking, you know? This comes together in about 30 minutes, most of which is simmer time, so it’s almost effortless. This freezes great, too, so I stashed a couple servings in the freezer.
We ate out twice this week. The first time was for a friend’s birthday. It was my first time having pho in forever! And because pho is always served in a massive bowl, I had two days worth of leftovers. The second was technically eating “in” but I’m counting it as “out.” My boyfriend surprised me and cooked for me one night: pulled chicken sliders on Hawaiian rolls, veggies and dip, plus apple pie and ice cream for dessert! That meal gave us a lot of leftovers. So, we snacked on the leftovers throughout the week and kind of had food coming out our ears. Thank goodness three of the four recipes I made are very freezer friendly!
After eating so many eggs last week I decided I needed to go back to my oatmeal every morning routine. So, I ate oats for breakfast most of this week (except the morning that I ate pho for breakfast… because pho is awesome any time of the day). My current favorite oatmeal concoction is peanut butter, brown sugar, and bananas. Mmmm.
Reflection
I’m not really a “snacky” type person, but it was kind of nice to have the vegetables to snack on and the other “extras” that were in my fridge this week. I might have to see if I can work some snack type foods into future weeks! Time to brainstorm on that…
If you feel like sharing your favorite snacks to keep on hand, please do! That will help get the wheels in my head turning. :)
Fruit, like bananas or clementines, is always a great snack. I also love red bell peppers and grape tomatoes, but those can be expensive :(
Nuts like almonds or pistachios are also a great snack that keeps you full for a while!
For a nighttime snack, I always eat cereal, like Raisin Bran or Special K. Probably not the most cost-effective either, but sometimes you just need something easy!
I like eating cheese as a snack. Cheese sticks can be pricey, so I often just just some off the block for a quick snack, (for me and my little people). Also, I like nuts as a snack. Then of course there is all the junk I eat, like chips and cookies. Animal crackers and graham crackers (often with peanut butter) are also a go to snack in our house.
Granola & yogurt – just a little bit, i.e. not a meal sized portion, a mix of almonds, chocolate chips and dried cherries – I put a portion in a small ramekin, apple slice with peanut butter or cheese, but my favorite is cheese and crackers. I do make my own crackers with whole grain flour, but this is still my splurge snack.
Oh and popcorn!! I make it stovetop and have a small pan so can make a snack sized amount. I will also sometimes make a mix with chocolate and caramel coating and add some nuts. There is sugar, but not as much as say cookies and this mix actually tastes good (to me) cold from the frig so I make a mason jar full.
Since you have all those tortillas I would just cut them up and fry them. Lately I’ve been making homemade granola for a snack and just bought grapes to go with. Just made your black bean quesadilla’s this week. I had some left over chicken so I shredded it up and included it. It was awesome. I froze the rest but I did it after they were cooked so I am hoping they will still reheat well. Thanks again! I’ve made more dishes from your blog than from anywhere else.
One of my favorite snacks lately has been getting a big bag of sweet peppers and dipping it in your hummus recipe, another is apples with peanut butter. Another go to is just string cheese.
Have you ever tried 3 ingredient cookies? I make them with 2 mashed bananas and one cup of oats. Then just stir in a quarter cup of whatever you like! My favorite is raisins and walnuts! Portion into 12 cookies and bake at 350 for 15 minutes, they have a texture similar to baked oatmeal but in a snack sized serving!
Oooh, fun! :)
I know that you already bought the Soy Sauce, but I find Whole Food’s 365 Organic Shoyu (Japanese word for Soy Sauce) some of the best tasting Shoyu I’ve ever tried~ I like it better than most brands.
I’ll have to try that next! :)
Yes! It’s also one of the cheapest Soy Sauce’s I’ve seen out here in Cali. YMMV
So, while on my splurge/fun/experiment week I went back and bought that soy sauce! It was cheap, especially if you buy the big bottle! And omg, the flavor is GOOD. Thank you so much for the rec!
You can make your own vegetable bouillon paste. See foodinjars for a recent recipe!
I used to need snacks a lot more than I do now, and figured out that high fiber or high protein snacks were best, depending on the context. So, hard-boiled eggs, apples, veggies with hummus, or even just some (high-fiber) dry cereal or a spoonful of nut-butter. Even though I’m not much of a snacker anymore, I still try to keep most of those around as backup and because they make lunchtime easier (I’m always astounded at how easily my veggie intake skyrockets when I cut them up ahead of time and make hummus!) I also pack high-fiber/high-protein snacks when I’m traveling and mealtimes are less reliable or are on a different timezone than I’m used to.
What I snack on depends on why I need a snack – I’ve gotten to be really good at listening to my body’s cues! If I’m hungry because I just have munchie-mouth, or for some random reason feel “empty” despite logically having eaten a well-rounded meal, I go for the high-fiber snack because it fills me up but doesn’t have much excess calories. If I’m hungry because my previous meal was too small, I go for the high protein snack because it holds me over better. Same for the random times I misjudge what my body needs and still have a little growling knot of hunger despite feeling physically full – the small volume of protein, ideally with a bit of fat, hits those satiety cues without overstuffing. All this may sound overly analytical, but I think it’s good to be aware of your body’s signals and individual needs. :P
I agree! It’s so important to understand what you’re really feeling (hungry vs. bored vs. munchy). It’s a hard skill to learn, but oh so important.
Snacks: I love baby carrots, grapes, bananas, clementines, yogurt, crackers, and….candy. I like sweets. My husband prefers salty snacks, like cheese, chips, and pretzels. Between us we try to keep our snacks low calorie, but some days are more difficult!
Being ready-made, easy to grab , and (on work days) something that will last all day at the office in my bag, is essential. For example, I won’t eat the grapes if they’re in the original packaging; I have to have them washed and portioned out in my fridge or I’ll pass them over.
I actually consider Pho a breakfast food, so eating Pho for dinner is weird to me.
That’s good to know! Now I don’t have to feel weird about it. :)
Dried figs with almonds are my favorite
I agree with all of the snacks Tina mentioned. Since I am trying to eat healthier, fruit is usually a go to snack for me. On a cold evening, I enjoy oatmeal as a snack. (Usually just half a serving’s worth). I am normally a banana in my oatmeal person too, but this week I decided to mix unsweetened applesauce into my oatmeal since I didn’t have bananas… it was interesting!
Curious about the quesadillas — I have never frozen quesadillas before, so I am curious do you think they would reheat well in a toaster oven? I am considering making and freezing some as a work lunch but would only have access to a toaster oven and microwave.
I can vouch for this, I make this recipe all the time. I take them out of the freezer at home and bring them to work in my lunch bag – stored in the fridge, but they do still thaw. I think they work beautifully in the toaster oven – just go slow. Not *quite* as good as on the stove top at home, but an excellent work lunch nonetheless.
I know other people have done it, but I have not (I don’t have a toaster oven). The only issue I could anticipate you’d run into is maybe the tortilla lifting or curling in the oven?
My idea of a snack is something I can pick up and eat. When I’m being healthy, I snack on grape tomatoes or berries. Usually, it’s something chocolate or even dry cereal when I’ve got the munchies. I’ve heard that a handful of nuts are good, but I don’t like their texture. Apple slices, pear slices, and clementine sections are also good.
Yum! All these food pictures are making me hungry! I love reading these weekly recaps. :)
As for snacky foods, it’s what o basically live on. I love to have muffins, pancakes, protein bites and healthy vegan cookies (dates and walnuts are the base) in my freezer at all times and then I keep apple sauce, dry cereal, and fresh fruits and veggies available at all times. And yet I’m still hungry most days!