So far this has been a busy busy week! I hoped to squeeze in meal planning on Tuesday after Hunter’s appointment while I was at my parent’s house in between scanning some insurance paperwork, learning new body pump choreography, feeding Hunter and hoping to clip some coupons. Needless to say, when meal planning came around my brain was kind of fried.
I don’t know why I decided to meal plan away from home. That makes it tricky to plan meals around what I have at home. I have to go by memory. Never a good thing.
Still, I meal planned with half a brain and no intention of seeking out anything too new or exciting to make. I wanted simple. Things I knew.
I only meal planned for 3 days since I wasn’t sure of our weekend plans. That was also all I could come up with at that particular moment. Plus, sometimes I do just like to wing it with what I’ve got on hand for a meal to two.
Tuesday – egg topped taco pizza
Wednesday – steak and bulgar
Thursday – tamale pie planned, which turned into salmon melts – we were hungry and in a hurry!
I grocery shopped at Chuck’s Produce on Tuesday, and I will now never go on a Tuesday again. It’s senior citizens day on Tuesdays, which meant the place was packed. I couldn’t even find a parking spot and ended up parking on the street.
Here’s what I got:
- 2 bananas – 0.38
- 3 apples – 2.32
- 5 cucumbers – 1.50
- chocolate chips – 2.19
- pinto beans – 1.31
- butter – 1.99
- dozen eggs – 1.69
- top sirloin steak – 5.13
- chicken lunch meat – 8.25
Total spent at Chucks: $24.76
I also stopped at the Oroweat Outlet and picked up the following:
- whole wheat bread
- whole wheat english muffins
- whole wheat bagels
- hot dog buns 2x
Total spent at Oroweat: $4.00
Over the weekend we made a trip to Fred Meyers for some WIC items, which included:
- apple juice
- peanut butter
- dozen eggs
Total for WIC trip: $26.30
Eating out: $48.29
WIC food: $71.30 **
$$$$ remaining: $67.62
** not included in grocery challenge, just tracking
With two more weeks to go, I think it would be doable if we were only eating at home, but on Saturday we’re going out to breakfast for our 4 year anniversary. One of our traditions.
Like I said before, eating out is expensive! I’m still going to try and keep my grocery bill as low as I can and see how close I get to $200. The challenge continues on!
Now onto food!
This dinner used up the last bit of our refried beans from a lunch over the weekend. I like to find ways to use up leftovers from taco night. It’s a pizza with egg baked on top of it. No frying the eggs, then topping it. Nope, the eggs are part of the pizza!
Egg Topped Taco Pizza
Prepare your pizza dough of choice. I’ve been pulling from my stash of freezer whole wheat pizza dough. Once you’re dough is shaped, add the toppings in this order
- 1/2 cup refried beans
- 1/4 cup mozzarella
- a few tomato slices
- 1/4 cup green onion, chopped
- 1/4 cup sharp cheddar cheese
- crack 3 eggs on top
- 1/4 cup sharp cheddar cheese
Bake at 450 degrees for 13-17 minutes. Once the egg white sets a bit, break your yolks when there are still a few more minutes of cooking left.
Allow to cool slightly then slice and eat!
It’s pizza again tonight. I haven’t decided what kind yet. It’s down to another egg topped taco pizza, pesto cheese or pineapple cheese. My fridge is kinda bare.
What are you making tonight?