I can't believe it is March. The stocks in the freezer and the pantry are holding out well. This past week the grocery bill under $8 for the week. I don't really have cost on our menus since I am using a lot of stuff that I bought months ago but do know they were all bought on sale at good prices so am accomplishing my mission of no impulsive buying and buying in quantity things that we eat when they are on sale.
The menu for the week went out the window again this week. Have been under the weather for almost 2 weeks with this cold which is fine now but didn't always feel like fixing what I had planned. Did make a dent in getting some of the food out of the refrigerator freezer however but still more to go but most is not protein so isn't happening real fast. Plus I have been restocking it with breakfast food this week.
Thursday night dinner was Chicken Cordon Bleu with mushroom sauce, mashed potatoes and fresh asparagus. The chicken was made after I had a weekend garden retreat here and had made baked ham for sandwiches with swiss cheese which were both left over and the group here gave me money for the 16 of them to eat here all weekend so was really free. The chicken was on sale for $1.99 a pound right after the left so I made up 9 meals and froze them. Just have to pull them out of the freezer, bread them and into the deep fryer. Asparagus was on sale here also for $1.99 a pound.
Saturday night Kielbasa with sauerkraut from the pantry on hot dog rolls
Sunday DB had left over beef stew and I opted for poached egg and toast earlier in the day.
Monday night Son-in-law had given us some fresh perch filet that he had caught ice fishing so we had it with mashed potatoes and what else more asparagus.
Tuesday night pepper steak over egg noodles.
Last week I showed a big pot of sauce cooking. Ended up with 8 pints which cost less than $1 a jar.
Made pancakes and waffles.
Also made a chocolate bread pudding for his breakfast using the a cup of Sugar Free hot chocolate mix that I made, an egg, a slice of stale homemade bread, 1 T of raisins and a little vanilla. It makes just one breakfast in an individual oven crock.
I am on to a new adventure with St. Patrick's Day coming it is time to learn how to make my own corned beef.
Don't forget to visit our host Robin,The Gardener of Eden at and see how others are using their stash and what recipes they have to share.