I hope you all had a great Thanksgiving weekend! After eating way too much on Thursday, I went to Meijer Friday morning along with a couple other places, and I’ve got about 85% of my Christmas shopping done. I am on it this year!
Thanks to our abundance of Thanksgiving food, we had a ton of leftovers. I didn’t have to cook again until yesterday, and since I’ve finished all the cooking for my 4 Weeks to Fill Your Freezer series, that feels AMAZING. I love cooking, but sometimes I just need a break.
This week’s shopping and menu are a little light (again), because we’re going out twice. Kings Island has opened up their Winterfest, so we’re looking forward to seeing pretty Christmas lights, drinking hot chocolate, and eating for free thanks to the meal plan.
And John and I are going on a date Saturday to see the Trans-Siberian Orchestra! If you’ve never been to one of their shows, you HAVE to go. It’s expensive, but we try to go every year because they just put on the most amazing shows. Imagine Christmas music with electric guitars, it’s just spectacular.
Here’s our small menu for the week, which allowed us to stock up on a couple things:
Bananas, 4.3 pounds: $1.89
Gala apples, 3-pound bag: $2.99
Brown sugar: $.95
Fresh broccoli: $1.39
Cottage cheese: $1.59
Parmesan cheese: $2.29
3 cans pumpkin: $.79 each
Guacamole cups: $3.29
Greek yogurt: $3.49
2 boxes butter: $2.50 each
Chopped pecans: $4.99
Grapes, 2.45 pounds: $2.18
Shredded lettuce: $1.29
Juice boxes: $1.99
Sweet potatoes, 3-pound bag: $1.09
Chicken, almost 7 pounds: $12.99
Weekly Total: $72.63
Lunch is always leftovers. Items marked with an asterisk (*) were purchased in previous weeks.
Turkey Chili from freezer*, Healthy Cornbread Muffins
Freezer Ham and Cheese Pockets*, frozen veggies*
Grilled chicken breast with teriyaki sauce*, rice*, roasted broccoli
Burrito bowls (Black beans*, rice*, lettuce, cheese*, sour cream*, guacamole) with roasted sweet potatoes
Cinnamon Banana Muffins* from freezer, veggie straws*, hummus, string cheese*, strawberries
What’s on your menu this week? Share in the comments below!