Last week when we returned from our vacation, the cupboards were pretty bare. I am now realizing how dangerous it is to send a pregnant woman in her third trimester out to buy groceries – not only will she think that everything looks good, but she will also think it’s good to store up as much food as possible in preparation for the baby. To slow myself down, I made myself sit down and tally up the receipts of what I spent last week, and then to console myself over the fact that I definitely did not stay within a $60/week limit, I made myself a spreadsheet to show how far some of that food was going to last. I will spare you the details of my overanalysis, but suffice it to say that we have enough chicken and beef in our freezer to keep us clucking and mooing until the baby comes.
The nice thing about it, at least, is that I have plenty of things on hand now to make meals for the next several weeks, minus fresh dairy and produce, of course. I am also going to try making homemade cheese crackers this week in an effort to expand my snack food repertoire. I’m still skeptical to see if it will be worth it in terms of the labor involved, but we’ll see.
Here’s the rough outline of our menu this week:
Monday Thai chicken noodle salad
Tuesday Out for dinner at my cousin’s place
Wednesday Tacos or burritos w/ homemade salsa and corn-bean salad
Thursday Pizza night
Friday Lazy sushi
Saturday (new recipe) Pasta ala norma (pasta w/ tomato eggplant sauce), salad
If you’re looking for more inspiration on what to make this week, loads of people post their weekly menus every Monday at www.orgjunkie.com.
