Yay! It’s over, my $200 a month grocery challenge is over. And I’m going to do it one more time. One more month, I am going to try this, so I hope you guys enjoy the posts.
This post is going to be my regular “What I Ate” type post, but I will follow up with some stuff that I learned this month during this challenge.
Kroger $31.94, Trader Joe $11.51, Whole Foods $3.76, Save-A-Lot $5.41.
Whole Foods – that awesome lavender kombucha (I might have made a special trip, I’m so obsessed), and 0.17lbs of French lentils, from the bulk grain section.
Trader Joes: pre-made turkey burgers, half-gallon almond milk, 1lb jasmine rice, 2 apples, and 4 limes
Kroger – dog treats, block cheddar cheese, sandwich sliced pepper jack, 2 PowerAdes, loaf of wheat bread, 2 cucumbers, 2 sweet potatoes, 1 bunch bananas, 2 lbs. asparagus, 1 pineapple, 1 package frozen spinach, 2 heads romaine lettuce, 1 whole chicken, 1 jar of cream cheese icing, 2 packages toilet paper, and paper towels.
Save-A-Lot: margarine, hot dogs, and bag of flour.
The dog has been sick so the hot dogs are for her. You know what they say a hotdog makes the medicine go down.
What we ate: Lunches are the same as always. Breakfasts are too. Snacks this week where spicy pineapple, apples, and cheddar cheese.
Saturday – we celebrated Easter with family this day so the only thing I ate at home was my shake.
Sunday – breakfast was my shake. Lunch was turkey burgers with potato wedges and steamed broccoli.
Dinner we hosted Z’s parents for Easter. I made a roast chicken, this roast potato dish, roast asparagus, buttered peas and carrots, and a carrot cake for dessert. My mother in law brought wine and mac-and-cheese. It was a really lovely, simple dinner.
Monday – baked chicken thighs, asparagus, red quinoa, and California blend frozen veggies.
Tuesday, I was in orientation until 9 so Z. made taco salads.
Wednesday, again I had orientation so Z. was in charge of dinner. And we had… taco bowls! 😉 Z.’s meal planning skills are on point you guys. I might have also had a margarita. Or two.
The taco bowls had a our version of Chipotle lime rice base, black beans, corn, and taco meat topped with a handful of lettuce.
Also, this is why we have to always make sure we have this stuff on hand –
We might look like we try to eat healthy, but this is just faux-taco bell in our hearts.
Thursday – Asian Swai with rice and a cucumber salad. I took a cucumber and spiraled it, tossing it with some rice vinegar and a smidge of sesame oil. The fish recipe was really good, guys. We will be adding it to our rotation.
I might have also had a side of local kimchi.
Friday night, we used some fish that I bought at the grocery store that day. Dinner was ginger garlic swordfish with roasted asparagus and steamed cauliflower. This was my first time cooking swordfish so my technique needs a little work, but I think I am up to the challenge.