Sweet Pea supervises her father’s baking process
Recent career changes in our home forced my husband and I to take a good long look at our finances. We decided to modify our monthly budget… and by that, I mean we decided to start keeping one. This is still a fairly new concept for us (we always used to “guestimate” where our money meant, by which I mean we were well-intentioned but hadn’t a darn clue).
I anticipate an influx of new posts wholly devoted to budgeting. The relevant news for this particular post is that I’ve got big priorities in the kitchen: to reign in our grocery bill while (a) providing tasty, healthy food that (b) doesn’t take a year and a day to prepare.
And since this is a five-week month and I need to make a Costco trip to replenish staples, I’m trying to pinch every penny until it screams in supplication. Which doesn’t mean I’m willing to give up our autumnal treat! (Especially since we already purchased the sugar pie pumpkins…)
Behold, a week of attempting to eat what we already have around the house.
* * * * *
Pumpkin/Apple Treat: pumpkin pie bread pudding and apple pie (Sweet Pea’s been begging to go to Grandma’s and make pie. Today’s the day!)
October $$$ Saver: making my own bread this week! (I promise to post the full recipe later. Really.)
The Random: Holy Yum Chicken with beet roesti
Vegetarian: Mark Bittman’s lentil soup
Pantry Challenge: easy cheesy zucchini bake with pork chops and Seeds of Change quinoa (I plan to fry the pork chops with a bit of South African smoke seasoning)
The Big Easy: crockpot lasagna with garlicky beet greens on the side (just chop up the beet greens and sauté them with garlic. So good!)
Crockpot/Freezer: chicken enchilada soup
Pizza/Pasta: Traci’s macaroni and cheese
Kate Diamond, Author 