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Pantry challenge

February 11th, 2021 at 11:13 pm

I am not doing a tradtional eat-from-the-pantry challenge, but I would like to focus on using up things I already have to rotate stores and avoid waste. Today’s grocery shopping included less overall food but was not super cheap because I took the opportunity to stock up on some longer-term items instead, like sesame oil (on sale!) and some spices that will last a long time. I will try to post occasional updates on what I’m making/eating. I did forget cornstarch and they were out of the coffee creamer I was looking for, so I will probably do a small stop for those things at some point before the next big grocery trip. (Notes- pescatarian/mostly vegetarian, and I do intentionally pay more for pasture raised eggs and oat-based coffee creamer)

 

Today’s shop:

6 pack of plain bagels- 2.00

2 dozen Happy Eggs- 9.38

Coffee creamer- 3.50

8 oz light cream- 1.39

Sunflower oil – 3.79

6 pack ramen noodles- 2.89

Sesame oil – 3.00

Bay leaves (dried)- 3.79

Garlic chipotle seasoning mix – 2.79

Garlic salt- 1.59

2 star fruits on super clearance- 0.46!

2 small yellow onions- 0.70

Ginger root- 1.29

3 lb bag mandarin oranges- 4.99

1.85 lbs tomatoes- 4.86

1.85 lbs mushrooms- 7.38

Total: 56.00 after round up donation

 

Tonight I am making this: https://www.thefrugalgirl.com/wp-content/https://www.savingadvice.com/blogs/cp/uploads/2011/09/Shrimp-Veiness.pdf  but with just mushrooms, leaving out the shrimp. I also added some carrots I had in the fridge. Already had rice, butter, dill, lemon juice, garlic, and stock cubes. I cut the recommended amount of butter in half.  The recipe will make leftovers for lunch.

I did not buy things I would usually pick up - frozen vegetables, tea, pasta. This should motivate me to dig a little deeper in the freezer/cabinets to use what I find