This month, we’re shopping our kitchen in order to use up what we have so we can save money and clear kitchen clutter.
Here we go with Day 6 of the Pantry Challenge. Happy Birthday to Heather!
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I am slowly coming to the realization that Christmas was not a break, and I’m totally exhausted. Oy! Please excuse me while I scramble to catch up and get creative!
One of the boys will be gone all week in Santa Barbara. Bryan and two kids are gone all day on campus, so it’s really just three of us home.
I ran to Ralphs for some of their sale items. I ended up spending a little bit less than $100 for sparkling water, bananas, sale bacon, sale turkey, sale chicken legs, marked down cream and creamer, sale coffee pods, milk, buttermilk, and carrots. Our regular grocery budget is around $1600/month.
What We Ate
Breakfast – My daughter made us Greek Eggs.
Lunch – I baked two loaves of Sourdough Rye Bread and thawed a tub of Potato Corn Chowder I froze awhile back. The recipe is in the first Good Cheap Eats cookbook.
Dinner – Pizzadillas and Veggie Dippers. Recipe in the second Good Cheap Eats cookbook.
How did Day 6 go for you?
Kathryn M
Brunch – banana pancakes
Dinner – instead of spaghetti, I just ate the mozzarella sticks that were leftover.
Snack – Danish butter cookies. I had a giant tin that I bought at Sam’s Club for the holiday celebrations. There were a lot left because we had cake and apple pie too
Because it was a work day, I have no idea what DH ate. I just let him figure it out on the 3-4 days I go work, I assume he is working on those pork chops.
Kathy in Denmark
I hear you on Christmas not being a break! I hope you get to rest.
Day 6:
Kids back to school and DH worked from home.
B: Oatmeal sprinkled with some nuts for DD1. Rye porridge for DD2. Milk for both. Greek yoghurt with HM granola for DH. Greek yoghurt with an apple, mix of almonds, chia seeds and hemp seeds for me. Coffee for the adults.
L: Packed lunch for both kids. It included fruit, veggies, rye bread and some of the sausage rolls. DH and I had some rye bread with different toppings.
D: Pureed veggie soup with HM sourdough bread.
S: Honey cake.
I baked up the sourdough bread today (two loaves). I had used spelt flour, and they turned out well.
The soup was a mix of all kinds of veggies I had. I used a jar of Moroccan sauce as the base. It’s quite spicy, but I like the flavour of it. I sauteed onions, celery, carrots, potatoes, garlic, chickpeas and some cooked spaghetti squash from the freezer. I also added tinned tomatoes, tomato paste, a little cream and some coconut cream. Blitzed it with my immersion blender and served it with a dollop of crème fraiche and some lemon juice.
It was perfect on a cold and rainy day.
Heather M
the soup sounds so good!
Danielle L Zecher
I worked from home and had a brunch of avocado toast, fried eggs, and pomegranate arils. I have no idea what Nick had during the work day.
Dinner: Leftover beef pot pie and peanut butter cookies.
Karen J
Day 6
My day didn’t go quite as planned as the school called and my grandson had a migraine and needed to get picked up. So my errands were put on hold. My daughter works over half an hour away so I am the on call. He had a long nap and woke up feeling better so all was well. fingers crossed
B-out with hub
L-cereal at daughter’s house
D-cornbread and Zatarin’s jambalaya with leftover ham, some andouille and shrimp. I don’t make many boxed mixes but this is a favorite that I keep on hand for a quick dinner-and it comes in a low sodium version. Plus it’s great for using up bits of additions. I do have a lot of shrimp in the freezer to use this month-not that it will be a hardship!
I found an unopened jar of harissa in the cupboard, which I’ve never used before. I must have had a plan for it when I bought it? If so, it’s long forgotten. Must google.
Heather M
Glad he’s feeling better! The shrimp thing… I have a good friend who is participating in this challenge but not here-she found out about the whole concept from me and loved it so much she had inventoried her freezers before new years…. and found 3 open bags of shrimp! She and you both will be eating all the shrimp this month! Harissa is delicious, though spicy. It’s great with chicken and vegetables. It’s north african so when I use it, I typically serve the main over couscous. It’s good for flavor and spice added in small amounts.
Karen J
Thanks for the harissa ideas, Heather M! During my pantry inventory I discovered a bag of couscous (something I don’t use often) and I have chicken, so I’m off to hunt for recipes now.