It started with me having the flu. We went to Chick fil a and Five Guys. Fine, fine. But even before getting sick, I was pretty burned out in the grocery store going - cooking department.
And then there is George, my one year old who eats more than I do.
Also, I made dinner for a few friends that had babies and we entertained a several times, all of which we were glad to do! Beyond these things, I was just plain ol disorganized, and I probably under funded the grocery category.
So there's my excuse(s). I try not to beat myself up, but use it as a learning experience.
What happened in January stays in January. All I can do is get back on that horse in February.
I don't have a game plan yet, but I'm working on one. Maybe I should chronicle it on the blog and see what public accountability does for my budgeting skills?!
I'm still loving my new system of meal planning on Sunday night (or sometimes Saturdays) and shopping on Monday morning. It's a job that has to be done and having a "set" day prepares me mentally for the task.
Here's my menu plan for this week. Thankfully, I had most of the ingredients and I didn't have to buy too much yesterday to make our dinners this week.
Monday: loaded baked potato soup
Tuesday: pot roast
Wednesday: chicken quesadillas
Saturday: turkey burgers
Sunday: eggs, toast, grits or leftovers
On my menu last week, we enjoyed a family favorite, Lollie bean. It's an oldie, but a goldie. I like this meal because it is chili-like, but has some different flavors
1 1/2 lb ground beef
1/2 cup diced celery
1 large onion diced
3 cans Campbell's Minestrone soup
2 cans Ranch beans, drained
1 can Rotel tomatoes
1 cup water
2 teaspoons chili powder
1 tablespoon vegetable oil
shredded cheddar cheese
Fritos or tortilla chips
In a large pot, cook celery and onion in vegetable oil until tender. Add the ground beef and brown thoroughly. Drain. Return to stove and add remaining ingredients. Simmer for 30 minutes until nice and warm. Serve over white rice. Top with cheddar cheese and Frito scoops.