My Wednesday Pantry- Blowing the Challenge Up

   

     You all knew this was going to happen with DH deciding to shop with me. Yes, the goal to cut our budget in half in February for household, groceries, health and beauty was blown to pieces on Sunday. The strategy was to not shop at all, or only the bar minimum, and eat down our pantry. To be fair, that actually happened prior to February 21st. Also on a good note, we're under budget overall all and restocked for well over a month, or to only shop in March for must haves and loss leaders. I still won't race store to store trying ot find the best deals, this will come by happenstance. All together, unless neither of us stays out of the store the rest of the week, my tally for all the categories was $420, give or take a few cents. I have to give credit to DH though who managed not to throw aimless things in the cart, so we actually have items that will be for meals, a few snacks, and  household/health items for a while. His vices, his 24 count of juices and a mega bag of tortilla chips at Sam's. This weekend was a lot though. $349 was  spent between Saturday and Monday. 

     The really pricey items though will last a while. DHs juice above, will be a good two weeks worth. We stocked up on his multi vitamin gummie and my generic  Clariton, an incredible price of  under $12 for 400 tablets, a years worth. Truth be told, other than those two items and the rotisserie chicken, I can't even remember what all we bought at Sam's that drove the receipt to $143. Cheese, deli meat, a massive pack of boneless, skinless chicken,  and enough Kleenex to blow our noses through summer is what I recall. It was not that many different items, but lots of them. The was broken down and rewrapped into seven bundles, then put in freezer bags to grab one or two bundles at a time. I've gotten three meals from the rotisserie chicken, plus am freezing two portions of  hearty chicken tortellini soup for DH. The whole chicken was right around 3 pounds.

     At Aldi, the damage was even more, stocking up to the tune of $167. Wo spends $167 at Aldi for two people? This is where I got baking, canned vegetables, dry and canned beans, and all kinds of other shelf items. There were the regulars items I was planning to buy as well-mainly fruit and vegetables and fresh items. I was happy to see they had the store crescent rolls in  stock, barely, as I had to pay twice that at Christmas for the various recipes I use them in. The big wins was picking up ground beef, and ground beef  taco and sloppy joes at Kwik Trip, at $1.99 a pound,  buying eight altogether. This truly was a stock up shop weekend. I had to laugh at DH playing Tetris in the pantry, insisting he was going to get it all to fit. I eventually took multiples out, put them in a box, and moved to my office to restock them as used. I do not want to take out half the pantry to find things to make dinner. 

     So of course I wasn't successful at the challenge as I laid it out, but it was a good strategy overall to manage our food budget. We ate down a lot of items from the freezer that very well might have gone to waste. I got more creative with some of our meal combinations in manage sure to use  food on hand. I still spent less than the USDA "thrifty" plan for groceries for a two adult household. My total includes all the non-food and canned food for pup too. I'll track in March and see if I can duplicate February. 

I have a quick recipe for you though, one I used the rotisserie chicken to make. 

Chicken and Biscuit Bake-  3-4 servings

Filling:

1 cup steamed carrots

3 medium potatoes, precooked (I used microwave then let them cool) then cut in smaller cubes/pieces

1 1/2 cups diced chicken

gravy made from about 4 ounces of the  chicken drippings, 3/4 cup water, 1 tsp Better than bullion, 2 TBSP Corn starch.

Biscuit (I made 1/2 recipe from box)

1 1/4 Cup Baking mix (like Bisquick) or make your own recipe

2/3rd cup milk

Mixed all together and poured in a greased  6 cup oblong (  guess 5 by 8 perhaps) baking dish

Drop biscuit dough  on top, 6 similar sized Biscuits.

Bake at 400 for 22-24 minutes. until biscuits are done, and filling is bubbly. 

Is it Fall Yet Menu Planning?

     

The weather has been insanely weird. We get nice fall days, but not day after day of 70's approaching 80's in October. I don't even know what to shop for, prepare, but the yeast on my pantry shelf is calling to me to be made into bread and cinnamon rolls. It's going to have to wait another week I think. I have a busy work week and a list at home a mile long-things I want done before my college kid is home for a week. Also, my older daughter has some  dental surgery coming up. I want to plan to work from her house for a tleast the day and either I or my youngest will stay overnight with her. Later th eweek rin and lower temps come, but still very comfortable 60's, but just maybe cool enough to try the pepper and tomato soup again, freezing a portion or two for her to eat when she can't chew.  On to my sort of plan for the week. I'm not even going to specify days, but a rough assortment of possible meals, using up much of what we have, a small stop perhaps on route with other errands and doing a large shop next weekend. 

Options could be... 

• Hot hoagie sandwiches with air fryer wedges
• Burrito bake or a Taco night, with rice on the side
• Goulash-the one I didn't make last week
• Veggie, ham, and cheese rice crust quiche
• Italian sausage and pepper bake with roasted potatoes
• Chicken stir fry over rice
• Meatballs and mashed potatoes
• Chili
• Cheesy pasta bake-maybe tuna hotdish

     This might be the week I try one of the challenges I didn't get to in September. I think I'd like to challenge myself on the 4 meal for $9, or average of $3 per meal.I'd have to be flexible to find loss leaders in the store and ingredients that adapt to  multiple meal. I think I will do much better than my Dollar Tree $5 challenge for taste and nutrition. Stay tuned! 

My Wednesday Pantry-Hamburger Week

     

      I bought 10 pounds of hamburger, but ended up making 8 pounds into Sloppy Joe's. I didn't get the remaining two pounds froze on Friday-just slipped my mind after I put the remainder in a bag into the refrigerator. I would have separated into two seperate pounds. Instead, I cooked it on Monday, 1/2 as just ground beef, and 1/2 into I think 9 meatballs. I froze the meatballs, but need to do something with the hamburger tonight. I brought home about 2 cups of Sloppy Joe meat-DH had for supper on Monday and I finished for lunch yesterday. We may be getting  a little  hamburgered out. 

     It goes so far in a house of only two people. (So why are my grocery bills so high?). I'm glad I froze the meat balls-they will either be used for two meals for DH and I, or pulled out for spaghetti when DD2 is home on fall break in three weeks, one of her favorite meals. I will either make goulash  or a rice hotdish of some sort for dinner tonight, which will yield days of leftovers for lunch. I could finally try the burrito bake, a cottage pie, or make a chili as well. Oh the excitement of having so many options and will decide this afternoon. What are you feeling? have I shared how I make my goulash?

Simmer inot 1 pound ground beef, preferably cooked with onions, 1 large can diced or crushed tomatoes with the following (or more or less to taste-I  use at least 50% more of each, except salt):

• 1 TBLS olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tsp paprika

Once the sauce has melded a good 1- 15 minutes, add 6-8 ounces cooked pasta of choice, I use whatever I have, but like rotini or penne pasta the best. Stir and simmer another 10 minutes. I like this recipe as I generally always have everything and I could make it with sauce, remove a bowl for my daughter, and add hamburger last. 

     I survived through my Tuesday work week, now the rest of the week is busy, but doesn't seem so looming. DD1 texted me early about Trivia. She is free tonight and hasn't played in a while. We do better when she joins us, and I missed last week as well. It seem like a good way to mark the middle of the week. If  you have any  favorite recipes for ground beef, drop a comment-or comment about anything else you'd like. I hope your day goes well. 

My Wednesday Pantry-The Pantry Principle

      

Photo-thenonconsumeradvocate.com

     I know many of you were readers or at least familiar with The Tightwad Gazette, either the original newsletter or the compilation books published once the newsletter wrapped up. I learned about her back in the  early 90's, when my older kids were still quite young. Money was tight and I looked  wherever I could to find ways to stretch our income. The one thing that stood out was the Pantry Principle, basically not shopping every week for the weeks groceries, but rather building a stocked up food stores of food purchased at the lowest possible prices. Some time later,  I also learned about  The Non-Consumer Advocate, who basically recycled the same principle. Now, it's just DH and me, we've got different financial motivators than making sure there was not more month than money. Still, with my month of competitions I have been wondering how to do a Pantry Principle like strategy for two and would a modified version help me whittle down funds now and ongoing?.

     We're no longer going through boxes of cereal and an 18 ounce jar of peanut butter can last us more than month. DH get's bored with the same meals and boredom for him is a sure sign that our take out and eating out budget will skyrocket, so I need variety on hand. My strategy will to have on hand a basic pantry, freezer, and long fridge life food that I can easily pull a meal together on the fly. With that in mind, I approached my shop last Saturday. beyond fresh food, I didn't buy for meals, but to restock. Other weeks this will look different.

Replaced:

• Black Beans
• Chili beans
• Diced Tomatoes
• Baking mix
• Soft large Tortillas
• Canned vegetables-corn, peas, green beans
• Frozen vegetables-broccoli, chopped spinach
• Family pack boneless chicken (to cook 1/2  for two meals this week and freeze other 1/2 in two packages)

     Over the next few weeks, different pantry (generic for all stock) items will be bought depending on what we use up.  I'll hope to build back other items that are used and if I hit a great sale, buy a spare. I don't want cases of the stuff though. I don't have room, or interest right now with other urging and reorganizing going on. As I found though with a couple weeks of menu planning, we easily have food that could be turned into meals for weeks if not a month even if I was prevented from getting to a store or shelves were bare, though some might be quite creative. This approach, while adding fresh food, should get me in and out of a store in 30 minutes or less as I'll know exactly what will go in my cart. If this reworked version of The Pantry Principle works, I might keep it going and squirrel away more of my grocery budget in October and early November before buying holiday food, and be ahead of my annual $5,000 grocery budget. 

     What's on the list for this coming week? Well, I realized with all the attention on getting a basic spice/basics kit for my college kid's kitchen, I am at the bottom of many things myself. Running out of garlic and onion powder would throw my whole cooking game off.  Are you weekly shoppers or do you do some form of a pantry principle? Has your shopping changed as you've added or lessened your household count?

Edit: Thanks for all the great comments o this post. I see that managing pantry's is a  tool so many of you use both for organizing your life as well as managing your grocery budget. Thanks for participating!

My Wednesday Pantry-Use It Up

     

This is what is left from Sunday.

     After  a footloose and free spending month on food in August, I'm really going to try and pinch pennies and rely on humble recipes, basics, and use it up ingredients. It's no secret if you read my blog, I'm a bit of YouTube geek-love all the things you can learn from other people. I wish some of these folks and this platforms were around when I was a younger mom raising kids and trying to keep my family fed and healthy. One of my favorites is Mindy from  See Mindy Mom. She does grocery and meal challenges, use it up videos, new recipes, and seems like just a nice person. She did a use it up snack video that inspired me to make the recipe I'll share below, though I looked in both my church cookbooks, and there is was! 

     While Mindy used up all the loose ends of cereal she had, saved in a sealed container for these bars (pan cookies, treats, whatever your part of the world calls them), I had a box of rice crispy cereal sitting around and used that. I also halved my recipe and used a smaller pan, as we don't need more treats sitting around to just tempt me. I also melted the last of a bag of Trader Joe's chocolate chips, the ones that are vegan, so these were more like a traditional Special K bar. I never make these and do not understand why I haven't over the years. So easy, and a bar has enough sweet punch to curb that craving for a candy bar. My version are accidentally vegan and gluten free, but don't mistake for healthy.  My version:

Cereal PB Bars

•  1/2 cup Karo (corn) syrup
• 1/2 cups sugar
• 1/2 cup peanut butter (iused crunchy)
• 3 cups cereal
• 1 cup of chocolate chips with a touch of Crisco to melt

On low heat, dissolve the sugar in the corn syrup. Add the peanut butter once sugar is melted and keep stirring until all is silky. add the rice crispy cereal. Spread in a lightly sprayed or parchment lined 8 by 8, or in my case I used a 6 by 10 (the smaller) rectangular pan. Melt chocolate chips with a tsp or so Crisco to help with smoothness, and frost the bars with the chocolate. It will set frim once all cool down .I cut mine in to 18 good size bars. I've since cut the bars in half (see above) to resist eating too much, but I've been nibbling this week. 

Here's Mindy's full Use it Up Treat Video. 

My Wednesday Pantry-Stocking the College Kitchen

      Between now and Sunday morning, I'll be jotting down a few simple recipes or throw together  options that are both time and budget friendly, yet  will fuel my daughter and friends with good nutritious meals. They have access to an Aldi, which will be a budget helper, but also walking distance to a local grocery chain if they don't want to drive. They are pretty much campus based for activities and jobs, so I can see them not wanting to deal with trips across town and might just supplement their first stock up wit the walkable options. My "housewarming" kit to the groups is to get them the pantry basics, and they can then shop from there. 

Old photo of my pantry shelf. 

My list

• salt and pepper grinder
• garlic powder
• onion powder
• chili powder
• chili flakes
• Dried onion flakes
• Curry Powder
• Cumin
• Olive oil
• bullion cubes

     This is small stuff. I'll also give her a list of items I think they should buy to have on hand. As she is car space limited, I won't be putting these in her kit. They then can add fresh meat, produce, and dairy, and just replace pantry items as needed. I was p*!# poor in college, and know my eating was probably not the best. I remember many times in college when my pantry was seemingly bare, but being able to cook up some oatmeal or a cup of rice, while not balanced, fed me until I could get a few groceries. While I don't expect her to live like I did, I want the reality of making due on a limited budget to sink in. 

Her list:

• Complete pancake mix/and or baking mix and syrup-which besides the obvious, they can make easy muffins, or think crepe like pancakes to use for  savory lunches and dinners.
• Tea bags-hot or cold, it is such an inexpensive beverage to fill up a travel mug or water bottle (I'll probably stick some in with the spices from my stash)
• white rice
• instant cous cous
• large can crushed tomatoes
• diced tomatoes
• garbanzo beans
• black beans
• pasta
• Non-stick spray
• cream of soup- a couple to have on hand
• oatmeal
• canned fruit-a few to have on hand
• tortillas
• popcorn

     I didn't put items like flour and sugar, as I know she isn't much of a from scratch baker, and if they decide to do a Saturday bake, then they can add to their shop The plan is that they each  will be responsible for their own groceries, but have a sort of household kitty and swap off family meal type making to add variety, fun, and keep costs at bay. One of the girls has a dairy and tomato allergy, so I'd love ideas to send them that are easy, but have neither ingredients. I guess she is a bit of a fussy eater though, so likely the others will still be able to make item that contain both. I estimate I'll spend abut $20 on the spices, and her basics should be able to be bought for another $25. 

     We bought a small meal plan, enough for 5 dining hall  swipes a week, but she will monitor how she uses it her first two weeks on campus and we have until September 8th to reduce or increase. She has a busy schedule with a full course load and three part time jobs, plus  other activities, the on campus  dining might be a real time saver and ensure at least one good meal a day on those crazy days. We're not sure what she'll need for groceries, but we'll be providing a modest grocery allowance and together with the meal plan, should be adequate. We'll save a bit of money over her previous years dining  on campus for most of her meals. In the comments, please feel free to add what you would put on either list.

     I like the BBC show, Eat Well for Less which I can find on YouTube I had DD2 watch a few clips on YouTube with me where Greg and Chris  worked with a household of four college (university) students who were spending an incredible amount on groceries, and often relaying on too much take out.  While the article linked shows how ridiculous this particular group of student spending habits might have been, I can see my kid falling into traps of easiness. Different country, same principle.

My Wednesday Pantry-What We've Been Eating

      I haven't done a My Wednesday  Pantry in quite a while-mostly because my blogging had taken a sporadic turn, and also I didn't feel anything interesting was gracing our tables. That might still be the case, but thought I'd recap and perhaps insert a  recipe or rather a process, for some of our meals. First, I'll start with some of the products that have been used. I know many of you don't use convenience foods or bottled jar and sauces, but for those readers that are time and culinary talent restricted, these might be as helpful to you as the were for me. 

• General Tso Asian Sauce-bought at Aldi. We love this stuff for stir fry and then with the addition of noodles, makes a tasty and easy lo mein. 
• Tika Masala Sauce-Another Aldi find that I'll use when I don't make an vegan curry.
• Bruschetta-bought at Trader Joe's and used to top bread for our "girls dinner" or as part of topping or  base for pizza.
• Ranch and Italian Dressing packets-I bought mine at Aldi as the are so inexpensive there, but they are in any store I would assume. 
• Artichoke  pieces in oil-I usually buy at Trader Joe's, but can be bought anywhere presumably.
• "Cream of" soups-yes, I buy them! They help me throw meals together quickly, but you could just substitute a white béchamel sauce with your choice of herbs and spices.

     I have benefitted over the last few weeks with some surplus food from my daughters work-food that was destined for disposal. Those of you that are regular readers know I abhor food waste. It literally gives me a sick feeling when I discover food that was perfectly fine and wonderful get tossed in the garbage because I did not plan properly. Food insecurity is real in this country and around the world. I feel we have a responsibility to make sure we don't contribute to the glut of waste. The other part of the  last produce, was it came "wild"  with no packaging and wrappers. Not adding to the landfills while eating  healthily was definitely another win to my pantry. Here's a few meals.

Spinach Artichoke Pasta: Basically, I sautéed spinach in a bit of butter, added cream of chicken soup, 1/3 jar of rough chopped artichokes, 1 cup milk, 1/2 cup parmesan cheese, and healthy  shakes of garlic powder, onion powder, and ground pepper. I added 8 ounces of cooked, this time of penne pasta, and simmered to get the noodles are lovely coated. My daughter loved this as it was a close enough copy of a pasta from Applebee's no longer on their menu. O think I also added some leftover chicken, diced small, but not sure. 

Veggie Tika Masala: Basically  cooked vegetables to almost soft, add the jar of sauce, and I also the fill the jar half full and add a couple heaping teaspoons more of curry powder, and let it all simmer for  a good 20-30 minutes. Served over rice and naan, and it was delicious. My daughter took to work on both Monday and Tuesday, and I'll finish off the rest today. 

Veggie Lo Mein: I sautéed an onion,  cup and 1/2  small cut carrots, two stalks of celery, 1/4 of the head of cabbage, and part of a crown of broccoli. once softened, I added  a heaping teaspoon of ginger and probably 1/4 cup of so sauce, stirred it all around then added 1/4 bottle of the General Tso sauce. Prior, I had made  6 ounces of spaghetti noodles and set aside. I then added that to the veggies with another 1/4 bottle of the sauce, and  there was my cop cat Panda Express style lo mein.  We all ate Monday night, I ate for lunch yesterday, and DD2 took the last today. 

Roasted Vegetables and Chicken Sandwiches-You all know how t roasted vegetables! DH had this instead of curry. I made him a chicken sandwich to go with it, on toasted bun with bacon cheddar cheese. 

     I have odds and ends now left and did a  top off shop yesterday. DD wants  stroganoff so I bought mushrooms and cream of mushroom soup. There's leftover chicken and roasted vegetables so I thought I might turn them into a chicken pot pie or chicken and dumpling sort of meal to use up tonight. Friday perhaps homemade pizza using up the spinach and some peppers. I'm at $288 for the month in H&G, H&B spending with 11 days left in the month, but several meals in the pipeline already. It's a good thing this is turning out to be a low spend month since we've splurged on a bit of take out, happy hours, and lunch out. Does anything sound good to you? 

My Wednesday Pantry-Borrowing from Meal Kits

      It's been slim in the new recipe department this week. Chicken lo mein was new to us, but it really was chicken cooked in the General Tsao Asian sauce from Aldi and soy sauce, then stirred through with vegetables, and spaghetti noodles. (I read a hack that someone did not tell any difference between using  spaghetti  and expensive lo mein noodles-I liked it with the spaghetti as well).

For the picture; I didn't use chopsticks to eat. That skill has slipped.

     The verdict is still out as to whether I'll try a starter deal on meal kits for the week my daughter is home. I love the idea of more variety, simple direction, the right amounts all ready for a novice like DD2 in the kitchen to try out. having just the right amount of ingredients avoiding buying anything special is a bonus. The cost per meal and the amount of packaging though is a turn off. She told me, frugal college kid she is now, they are ridiculously expensive and she can learn to cook without them. But, I've gotten a few tips from people who have used the kits and often they make the sides at least, with ingredients they have in their house for future meals. 

On Saturday  Hawaii Plan mentioned an apple-carrot slaw, then shared in her comments it was a Hello Fresh recipe. 

The recipe for the slaw was really easy (it was a Hello Fresh recipe). The amount below served 2 generously:
-4 oz shredded carrots
-1 scallion/green onion, chopped
-1 small apple, thinly sliced
-2 tbsp mayo
-4 tsp white wine vinegar

You make a dressing out of the mayo & vinegar. Combine the carrots, apple & scallions, then add in the dressing. Season with salt & pepper.

Quick, easy & using pantry staples.

My version of apple-carrot slaw.

     I had neither green onions or scallions, nor white wine vinegar, so I gave it a try substituting yellow onion, and apple cider vinegar. We had this on Sunday with the tuna hotdish, and it was good but a bit off with the hotdish. I plan to make a bit tomorrow  to go with country style ribs and I think it will be terrific. The onion perhaps a bit stronger than the green onions might have been, but I love apple cider dressings anyway, so that was a winning substitute. Of course I don't know what the original was supposed to taste like. It's rare I wouldn't have each of these ingredients on hand, so having a side available on hand anytime is great. HP answered Anne's question on a Cherry Sauce too-take a look. She's so creative to reconfigure these recipes, and I love how her son is enjoying his cooking time-what life long skills he is learning.

     I Googled around, my favorite thing to do these days, for other meal kit hacks, using their recipes, but with ingredients you buy yourself. I found this article, My Brilliant and Slightly Ethically Questionable Way to Use Meal Kits . The comments, and I agree, not unethical as I think it is a marketing strategy to get people to buy. Its no different than picking up a recipe card in the grocery store from a brand, but then buying generic versions. Some people will buy the brand though that otherwise would the recipe promotion is banking on. I think that's likely the same for meal kits that share recipes on their sites. 

     I haven't been in a Super Target since  Stay at Home went into effect-the three nearest to me are  smallish stores, but the one by work was huge. They had an endcap with complete meals kits-$25 I think and advertised  they would feed four+ people. I don't see them on-line, so maybe was a trial. I see Aldi has added a simple menu planner on the front page of their ad too. I am sure these ideas are a great help to  families with so much on their plate that to have one less thing to think about, and not resort to take out, is appreciated. 

     Have you tried the kits and if so which ones? Do you have recipe favorites that you've switched to buying your own ingredients for?

How Much is Enough?

     Do others find themselves asking the questions, how much is enough, more often than you used to? I find I am examining the answer to that question in everything from emergency fund reserves to toilet paper to  washable masks these days. Take for instance moving our daughter back to school.  Her medical kit was to include three reusable, washable face mask, of which the school is providing one. Well, she went back with at least a weeks worth, knowing one may be left behind somewhere, as well as making sure she regularly has a clean one ready to go. I admit that while not doing panic buying on  items like toilet paper, I am making sure I have at least a two multi-pack reserve. Sure it has been available regularly now, if not a great brand selection; But after the insanity of spring that got me down to four rolls before my daughter bought me a pack on her rare Walmart trips, I won't be caught off guard this fall. I find TP commercials  right extremely annoying now-as if we have a choice of brands!

     The old adage of having three months of living expenses morphed into having six months long before the Covid19 crisis. After  seeing that we have passed the six month mark of the pandemic in the US, six months seems too little. Yet, this is so far away from making it a reality, for most families and individuals. I continue to question every non-essential purchase, and even the essential ones like food and clothing, for why I bought what I did. I am starting to truly ask these three questions. Do I need it? If I need it, is there a less expensive and less wasteful version? If I don't need it, will it bring me incredible joy? If I don"t need it now, will it save me resources in the long run? I have had varying degrees of success. Packing our own snacks for the road, a good choice. Ordering take out sandwiches, an expensive choice that added waste. Getting a take out coffee, might give me joy in supporting an extended family members coffee house and meeting up with a friend, but using a non-recyclable coffee cup, entirely wasteful.

     I had an expensive August. The water heater element went out and we either could replace the element/repair for $1400 with no guarantee, or replace the water heater and have a warranty for the life of living in this house. We went with new, but was that wasteful-both financially and  environmentally? We had a leak this week that cost us $700! We had additional items for our daughters move. These things in life still happen, and because they don't come at convenient times, I feel like more than ever I can't let our fiscal guard down. 

     With the exception of disinfectant wipes which I can just use cleaning product and paper towels or rags, I am not too worried about the supply chain this fall. Still I want to replace items in the pantry and freezer as they are used.While Covid was not here yet, though DH seemed to have all the symptoms, I remember how sick he was for four weeks. Should we both get sick at the same time, we won't be going anywhere, and would rather not put anyone at risk, bringing us supplies. Even if only one of us gets sick, the other should stay put as well. I am not stock piling, but I am creating reserves. I want to add dry chick peas and powdered milk to my pantry as a couple staples for so many recipes

     DH's retirement for January 2024 is still on target, and mine as well. if  choose, for July 2028.  We though are a long ways away from the safety net I would like for DH to retire next March comfortably, though I think our quality of life would dramatically improve. Maybe we can make it work sometime earlier than 2024, if not as early as next spring.  I just don't think we have met our personal answer to the question, how much is enough. 

Pantry Staples I Always Have

 Not including coffee, tea (both must haves) and assorted baking ingredients, I have a few pantry staples that I rarely let my cupboards be without. It truly is a bonanza if I can get these items at really low prices. In no particular order, these include:

Rice
Assorted Pasta
Broth
Pumpkin
Pineapple-chunks or rings
Canned Tuna
Tomato Soup
Canned beans

You can see pasta was on sale, and DH has never seen a low priced box of pasta he didn't like so I believe he bought 10. Tuna is his other proud buy. I once came across a sale on store brand pineapple chunks at something like $ .59 a can, almost half price, and bought a case of 24. That might have been excessive, but it was when my older kids were teens, and I had a toddler. I couldn't fit that many in my pantry without sacrificing just about everything else. I had read an analogy in the Tightwad Gazette about bulk buying storage and finding unconventional places. She compared storing cases of bulk bought items at rock bottom prices to having someone pay you, perhaps $50 a month, to store something under your bed. I think I found a space in the laundry room, but the idea was the same, though my savings was probably more like $12. I haven't bulk bought quite like that since but still make sure I toss extras of these essentials into my cart. 

Combined with odds and ends from the rest of my pantry, freezer or refrigerator, I can pretty much wing it for any food need without having to go to the grocery store. Needing to stretch dinner because a friend came home with DD? Cook up a side of rice pilaf in broth and serve pineapple in sauce dishes. A request to drop off a desert at church or for a work potluck? Pumpkin bars, pumpkin bread, or pumpkin cake can be ready in an hour. Impromptu trip to the Lake? Make a tuna salad, or enough tuna for sandwiches, and grab buns and chips on route. DD wants childhood comfort food after a grueling day of tests? Macaroni in tomato soup, a la spaghettios, fit the bill. Canned bean such as baked beans, chili beans, or garbanzo beans can be cooked with the rice, or combined cold with the pasta, or mashed and made into a sort of burger, and I have a protein filled main dish. 


No one in our family has any food sensitivities such as gluten, so I have it quite easy. I won't say my family likes me raiding the pantry as our sole menu plan, but in a pinch, can appreciate the relevancy of having core items at the ready. Besides baking goods, spices, and seasonings what items do you always have on hand?

 

Menu Planning by the Rules

Oh forget the literal interpretation of my title. In menu planning there are no rules. I'm following the rule of not driving for at least 24 hours after my two procedures yesterday. Not wanting to be a road hazard, that is a rule I will follow. Not driving this morning (though I am back on the road  this afternoon for 1/2 a car pooling run to a bowling party) means my  grocery shop is going to be put off for at least a day, to probably Sunday evening, or even later in the week. Even if I shop tomorrow,I'm counting this shop as the first of February due to how the weeks fall. I'm ending January pretty well in the grocery department, coming in just shy of $250, which may not have been my goal at the beginning of the month, it still is $100+ lower than what I had been averaging in 2016. My new aim is to keep groceries at $300, and household at $50, for the bulk of 2017. January gets me off to a good start. We need the austere budget for February as it will be an expensive month with three show choir weekends, increased car insurance now that DD2 is 16, an honors choir concert so evening in the city with parking and dinner, Valentines Day (yep-I'm cheesy this way), co-pays and deductibles from Friday, and my end of  season volleyball party.

I'll plan a shop once I see the ads tomorrow, so my menu planning is for just what's in my stocks and is for today and tomorrow. I thought this would be using up most of the meat in the freezer, but there still will be a bag of chicken, some hamburger patties, sausage and bacon. I also have some cans of tuna and frozen Sloppy Joe's and bean soup, so if I don't make it to the store until later in the week and need to stretch farther, I sure could. We'll be out of fresh fruit, milk, and bread by Sunday night and very few vegetables other than carrots and onions, but I have canned and frozen fruit and juice, a bit of  plain yogurt, and plenty of baking ingredients, and we can easily just stop at Kwik-Trip for those basics.

Breakfast-Pancakes, with extra for Monday morning, banana oat muffins-my improvised recipe that made 12  muffins. DD2 devoured four of them! The extra muffins also will go in the freezer for grab and go breakfasts, and snacks.

Thawing hamburger for meatloaf and banana oat muffins.

Saturday lunch-DD2 and I had last of unfrozen bean soup, shared a  quesadilla, and apple slices.DH has lunch brought into work.

Saturday supper-I made rotini pasta with red sauce and mozzarella for the oven in the morning. I'll top with the last of the Christmas mozzarella, and I'll cook a couple pre-made hamburger patties instead of meatballs. I have a small loaf of French bread that has been in the freezer to serve with as garlic toast. 

Just pasta with jarred sauce, to be baked with a topping of mozzarella.

Sunday lunch-DH had cooked up a bag of chicken breasts, so I've made a chicken pasta salad (with the other half of the rotini pasta) to have with cinnamon rolls from the dough in the freezer (if I remember to take out an let a 1/2 batch rise), and oranges.
Sunday supper-I have just shy of a pound of hamburger to make a meat loaf, and will serve with mashed potatoes (instant ones DH bought a while back) and a bag of  mixed vegetables lurking in the freezer.There should be some of the French bread left as well.

Chicken pasta salad with celery and snow peas.

Snacks- popcorn, last of hummus and veggies, last of tortilla chips and black bean salsa, fruit, and the bargain pretzels. I wish I would have made chocolate chip cookies while oven was hot for muffins, but may make a batch tomorrow.

If I'm lucky, or intentionally set some aside, I'll have leftover rotini, pasta salad, and maybe even meatloaf for lunches on Monday and Tuesday. I'll boil up whatever I have left for eggs, depending on what I decide to do about shopping. Following the rules is a good thing. Staying put this morning forced me to use what I already have more efficiently.

My "Tenner" Week Begins

Today is my jump start to meticulously careful spending, the tenner week. I won't technically be doing a tenner week, since that is for the British pound, and I've been given a cyber world pass to convert to $15 US dollars.  This week will be a big stretch though even with the $5 grace, as Monday-Sunday is a long way, particularly when you have plans out one of those nights. The rules say this is only spending on myself, and that I do not need to include others in the household.  I will need to exclude them as both need a few things for their upcoming trip to visit the grandparents, but as for food and household, they will be under my plan. If we are to nip this budget down, they will both need to be on board. 

I didn't cheat and stock up this past weekend.  Groceries were basic weekly items like milk, bread, flour, eggs, bagels, and fruit, which surprisingly all added up still to about $50-insane! We needed, as both were to the very end, toilet paper and laundry soap so that was purchased on Saturday.  No other items were purchased.  I will not be able to go on a shop next weekend as tenner week won't end until Sunday.  That coupled with 2/3rds of the human household members being gone the following week, and I should be able to stretch the savings out even longer.  I might make it a tenner fortnight, but that would probably mean 12-13 no spend days as I will need most of the funds for my night out. The true tenner week also limits television viewing to four hours, suggesting other activities so a person doesn't just end up a hermit zoning out in front of a screen. That shouldn't be too difficult, but will need to look ahead as to what my priorities would be.  I watch little real television, but Netflix and Hulu are my vices.

Day 1 is a take stock day and meal planning.  I only have to come up with six dinners because we have a sports banquet (prepaid) one night. Lunches will be any leftovers, canned soup, and either deli meat or tuna sandwiches, all on hand already. We also had wine club so three new wines have graced our home, plus several packets of microwave popcorn, so that should curb any happy hour stops. Suppers will be chicken and potatoes, making extra of both to turn into a leftover stew with dumplings, pasta and tomato sauce with meat balls, homemade pizza with pepperoni and mozzarella, vegetarian chili( already made and in the freezer), and yet one more meal with chicken or hamburger but with cheesy potatoes and green bean casserole, using the remainder of the items from the Valentines dinner last month. I know it is a lot of chicken and hamburger, but we have three pounds of each in the freezer. Next week I'll probably just make up whatever I can find in the house for meals-I won't go hungry. The microwave will get a work out. 

The fine print of my planning list.

I have ended week one on the new job.  I still am in a place of adjustment and am told it will take at least a year to be acclimated to the work environment.  I was a big fish in a small pond, with so much stress and anxiety of carrying what felt like the world 24-7.  I now feel like a small, but very specialized fish,in a very large ocean.  Work is done in the work place, and it is not expected, except on the occasional crunch time, to work beyond the work week. If that happens, they use a little thing called flex time, and staff actually take a day or two off, not using vacation time, when the project is done.  I know the new world is not going to be perfect, but I already feel like some balance might be restored. 

Favorite Pantry Staples

 
Yesterday I shared some things I've learned to help  get more lushness out of simple and ordinary food.  Building on that theme, here's a few foods I try to keep on hand, to help me make the most of the meals and foods I serve, and be prepared for an unexpected visitor.
 
Kalamata pitted olives-Perfect just served in a bowl as snacks or part of a relish tray, these salty little numbers easily work on a flatbread or pizza crust or in a hot or cold pasta dish.
 
 

 Marinated artichoke hearts- As with olives, they work with a tooth pick as part of an antipasti tray, in salads and hot dishes, and also fabulous on flatbread or pizza crusts.
 



Pepperoni-Either in sticks, or sliced, pepperoni has a long refrigerator life, and a little can go a long way.  Use like the earlier items as snacks, toppings, or in salads.
 
Pizza crust mix- I'm sure someone has an easy homemade way to make a crust, but for $ .79, having a couple on hand is cost efficient and convenient.  Use with just about any of the other ingredients I have on this list, and you have the base for a quick meal or snack for unexpected guests.
 


Tortilla's-I'm thankful about that our US neighbors to the south decided to share their daily bread recipe with us. Use tortillas as wraps for sandwiches or burrito style coverings for just about any hot food combinations like eggs and cheese, hamburger, rice and beans. Because you can get in rice, corn, or flour, those with gluten allergies can find options.
 
Olive tapenade-Yummy on crackers or crusty bread, also good spread on a cheeseburger, or with other meats and cheeses for sandwiches.
 
Petite diced tomatoes-Drain and mix with just about anything for a fast salsa, bruschetta spread, or pizza or pasta topping.  My favorite is to mix with a can of drained black beans, can of drained corn, can of green chili peppers, lots of garlic, chili powder, and black pepper, and lime juice.  Mix it all together and chill for a day, and it makes a phenomenal  salad, chip dip, or bread topping.  
 
Cream cheese-Besides the obvious spread for bagels, cream cheeses (particularly if paired with the olive tapenade) is delicious on burgers, stirred into mashed potatoes, used with any kind of jam or jelly for a cracker or sandwich spread, and melted with diced tomatoes and peppers for a hot queso dip.
 
Besides the traditional staples, what are the must have items you regularly stock your kitchen with? Do you have go to items to help you feel prepared for the extra or unexpected guest?