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Turkey and Vegetable Soup |
Here's how the first week of April worked out:
Monday:
Brunch: Waffles with bacon and blueberry compote (made with homegrown frozen blueberries)
Dinner: Hamburgers and fries from a fast food place
Tuesday (April 1):
Brunch: Milkrice, seeni sambol, lunu minis, jaggery
Dinner: Leftover pasta, chicken, sauteed green beans; bananas for dessert
Wednesday:
Brunch: Leftover waffles with canned mackerel curry
Dinner: Rice, chicken curry, cucumber salad, beetroots boiled and sliced; mango for dessert
Thursday:
Daughter left home, after what was supposed to have been a week long visit turned into just over 5 months! Her friend's parents, who took them to the airport, brought me a Vietnamese banh mi sandwich, filled with a variety of meats and marinated vegetables (which came in a separate package; at first, I thought it was a type of spring roll!). It was a foot long and I feasted on it all day!
Brunch: Half of the banh mi sandwich
Dinner: The other half of the sandwich
Friday:
Breakfast: A waffle
Lunch: Leftover fried rice and a side salad
Dinner: "Breakfast for Dinner" - scrambled egg, bacon, fried potatoes
Saturday:
Brunch: A waffle with mackerel curry
Dinner 1: Peanut butter toast with "no waste" peach jam (made with the skins and bruised bits of peaches that I had removed when I made the peach jam meant for gift giving)
Sunday:
Brunch: The last waffle with chicken curry; banana
Dinner: Turkey and vegetable soup (packet of turkey bits and pieces from the freezer, onions, tomatoes, bell pepper, homegrown red stemmed celery, the last bit of a bag of edamame, and a few slices of homegrown okra to thicken the soup a bit, all from the freezer, a can of sliced carrots (drained), a tablespoon or so of chicken bouillon powder, a bit of garlic powder, a handful of black pepper corns, and a freshly picked red chili from the garden). Canned fruit cocktail for dessert
I think I did fine with April Week 1 meal planning.
April Week 2 Meal Plan
The plan is to eat mostly from the pantry and freezer in order to stretch the approximately $53 left in the April grocery budget. I have no intention of depleting the pantry or the freezer, but, there are some items that need to be used up ("best by" dates have come and gone!)
I haven't done a full inventory update of my freezer, yet, but, I did check the bin where I keep most of the meat and I have three chicken breast halves with ribs, one smoked sausage, two packets of bacon (12 oz. each), one piece of ham/ham steak (leftover from Thanksgiving), and a package of roast turkey breast, also leftover from Thanksgiving. There is another package of turkey bones on another shelf, I believe, which I will keep for another batch of soup, later. I think I have plenty of meat to last me the month, but, I will want to stock up on some chicken when it goes on sale, next, and it would be nice to have some beef or pork for variety. And, if ham goes on sale for Easter, I would like to buy one to freeze.
So, here's the plan for this week:
Brunches: Tuna salad sandwiches, scrambled egg, toast or fried potato, and bacon; leftover soup; peanut butter toast; muffins?
Dinners: Rice and curries; turkey and vegetable soup; grilled cheese sandwich; fried rice; leftovers
At least, that is the plan.
As always, I am grateful for having a variety of food to eat and plenty of it.
Are you doing a meal plan this week?