Well, we’re back – and back to
Eating from the Pantry, trying to stretch our bucks and see how long we can make the stock pile (and creativity!) last… Other than spending about $9.00 at Aldi for milk, eggs, and fresh fruits and vegetables when we returned, we’ve been eating from the cupboards and freezer. (The fridge was basically empty when we got home, and the cereal stash in
this picture has basically been depleted.)
Here’s the menu for last weekend and this week:
June 12 thru 20
Breakfasts:
Oatmeal (with ground flax seed, honey, and milk)
Homemade Apple Cider
Cereal
Scrambled or Fried Eggs, Toasted
Sweet Butter Bread or
Honey Oatmeal Bread
(Check out the new and improved recipe for the Honey Oatmeal Bread!)
Lunches:
Sat & Sun: Lunch with extended family…
M: Whole Grain Spaghetti with Meatball Sauce, Green Beans, Tomatoes, Cantaloupe
T: Lunch with friends…
W: Whole Grain Spaghetti with Meatball Sauce, Tomatoes
Th: Egg Salad Sandwiches, Bananas
F: Peanut Butter and Jelly Sandwiches, Cantaloupe, Mandarin Oranges
Sat & Sun: Leftovers
Suppers:
Sat: Leftover Pizza (from our trip), Cantaloupe
Sun: Snacks
M: Late lunch doubled as supper…
T: Late lunch doubled as supper, with a Cantaloupe Snack before bed
W: Late lunch doubled as supper, with a Cantaloupe and Cookie Snack after church
Th: Whole Grain Spaghetti with Sausage Sauce, Chopped Spinach, Tomatoes,
Fresh Berry Pie topped with FREE IceDream from Chick-fil-A!
(The pie included black raspberries, wild blackberries, and mulberries from our back yard, plus blueberries from Aldi.)
F: Tuna Noodle Casserole, Fruit
Sat & Sun: Leftovers
I'll most likely be getting more creative in the next two weeks...
