A Year Of Eating Locally-Meal Plan + Food Costs: Week of September 2, 2018

peperonata on baguette

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It's week #1 of our pantry challenge!!!!  We are off to a good start.  We did spend money, as you will see below, but very little.  I had agreed with my husband that we would get dairy weekly (or as needed) and also that we would buy fresh fruit instead of dipping into our preserved stockpile that we're saving for winter, although this week we had some fruit leftover from last week.

The garden continues to gift us with produce which makes it easier as well, and we are still members of our CSA which I mistakenly thought ended mid-month, but actually goes on until the end of October.  So, because it was already paid for, we get an allotment of veggies weekly (shown below broken down to the weekly cost) including this month.

You'll see that I've used some non-dairy cheeses in my menu items.  I really like those by Follow Your Heart.  I've tried the pepperjack, gouda, grated parmesan, and solid mozzarella and they really are the best I've found as far as meltability and taste.

One of the items I've had in the freezer for a bit and completely forget about is oxtail.  I've made oxtail soup once before and will make it again next weekend (when the heat and humidity FINALLY break) in order to use it up before it gets freezer burnt.

On to the meal plan!

If you’re just tuning in, this is our 1 year challenge in which I share our weekly meal plan as we try to eat primarily locally grown food.  You will see that I often I make 2 different meals because I am primarily plant-based and my husband is not.  Most of what we eat is made from scratch and any boxed, canned and/or frozen products follow the Real Food guidelines.  Meal planning is my way of controlling the grocery budget (read as a LOT of dollars saved), ensuring there is no food waste for the week, as well as saving time.  You can read more about meal planning here.

Read the entire series here.


Weekly Meal Plan:
Sunday
Breakfast - Breakfast Burritos
Lunch - Pasta/Corn/Avocado/Tomato/Cilantro salad
Dinner - New Potato Salad (with green beans & dill), Veg Burger (me), Brats (J)

Monday
Breakfast - Apple Pie Overnight Oats
Lunch - Corn Soup
Dinner - Eggplant/Black Bean/Corn/Tomato Sauce/Non-Dairy Pepperjack Bake (me), Ravioli & Meatballs Bake & Eggplant Parm (J)

Tuesday
Breakfast - Apple Pie Overnight Oats
Lunch - Gazpacho
Dinner - Halibut, Peperonata on Homemade Baguettes, Sautéed Veggies

Wednesday
Breakfast - Apple Pie Overnight Oats
Lunch - Corn Soup
Dinner - One-Pot Southwestern Rice, Salad with homemade Green Goddess Dressing, Chicken Thighs (J)

Thursday
Breakfast - Apple Pie Overnight Oats
Lunch - Gazpacho
Dinner - Black Bean Enchiladas, Mexican Street Corn

Friday
Breakfast - Apple Pie Overnight Oats
Lunch - Corn Soup
Dinner - Veggie Risotto, Zucchini Fritters, Grilled Pork Chop (J)

Saturday
Breakfast - Pancakes
Lunch - Minestrone Soup (me), Oxtail Soup (J)
Dinner - Pizza (me- pesto, broccoli & peppers, J- burger & peppers)

Weekly Food Cost:

Farmer's Market - $2.00 (value was $20.00)
  • Pre-paid CSA Share (eggplant, spring mix, onions, bok choy, potatoes, cantaloupe) - weekly cost would be $18.00
  • Milk - $2.00

Grand Total - $2.00 


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