Blog on saving money and living on a budget in CT.
Friday, August 4, 2017
What's been cooking: the new diet regimen
My new portfolio breakfast: canister oats with craisins, brown sugar; coffee with half and half, organic sugar. Repeated daily.
Lunches: taco bake lunch day 1
and day 2
leftovers: whole wheat pasta with homemade sauce, 1 meatball; leftover 3 bean salad
Tues supper: Crock Pot home made a la Campbell's pork beans (used a bit of bacon in lieu of salt pork)
Pan fried, beef franks served with choice of condiments
Wed's pasta night: homemade sauce out of 1 can of tomato puree, 1 med can of diced tomatoes with onion, garlic and herbs, sliced baby Portobello mushrooms, 1/2 of a shredded, organic zucchini, spices. I added homemade, fzn ground chicken-Italian chicken sausage meatballs. Kids got 3 each, I had 2.
My 2 versions of pasta-whole wheat for 2 of us, rice pasta for DD
New RX had meant some digestive issues. Cola to the rescue.
My Wed night supper, with 3 bean salad
Thurs was dinner for 2: pan fried beef burgers on potato roll or glutern free toast, herb and garlic seasoned oven roasted potaotes (doctored from canned potatoes also sprinkled with paprika), fzn mixed veg. I aim to have beans at both lunch and dinner if at all possible and to severely restrict animal proteins
Avoiding food waste: unbearable heat and humidity (thankful for cental air!) has meant that my fresh peaches and nectarines were turning fast. I made what I am calling a "Summer stone fruit crumb topped pie" that used peaches, nectarines, and drained, canned apricots from the pantry.
Planing ahead for weekend snacks and breakfast, I made a batch of blueberry muffins, turning to my favorite blueberry muffin recipe, but substituting unsweetened almond milk and stick margarine for milk and butter as I must reduce cholesterol from dairy. I compared the "cholesterol lowering" tub margarines and blanched at both the price as well as the ingredients. I spent 99 cents for store brand sticks instead.