Weekly Recap 12/17-12/23

Ingredients

• eggs
• milk
• garlic
• almonds
• celery
• carrots
• black beans
• diced tomatoes
• potatoes
• ground turkey
• tomato sauce
• kidney beans
• pineapple
• sweet potatoes
• cheese
• organic black beans
• jasmine rice
• peanut butter
• chicken flavored Better Than Bouillon
• garlic powder
• yogurt
• ham
• green onions
• mozzarella

Instructions

1. Start with staples that need replenishing (eggs, milk, garlic).
2. Add ingredients for planned recipes like Granola (almonds) and Chunky Lentil and Vegetable Soup (celery, carrots, black beans, diced tomatoes).
3. Check sale circulars for inspiration. Potatoes on sale sparked the idea for Turkey Chili Smothered Potatoes, so add diced tomatoes, tomato sauce, and kidney beans.
4. Create a separate section on the grocery list for items on sale at specific stores (pineapple, potatoes/sweet potatoes, cheese, organic black beans).
5. Add extra staples to replenish if budget allows (peanut butter, chicken flavored Better Than Bouillon, garlic powder).
6. Purchase groceries based on the list, noting any unpurchased items or substitutions.
7. Buy additional yogurt for a starter culture.
8. Note fruit choices for the week (bananas, pineapple).
9. Make a second shopping trip later in the week for ingredients for Ham and Pineapple Pizza (ham, green onions, tomato sauce).
10. Make a separate trip for specific items like jasmine rice if not available at regular stores.
11. Immediately make Chunky Lentil and Vegetable Soup upon returning from the first shopping trip.
12. Make a batch of No-Knead Ciabatta to accompany the soup.
13. Prepare Turkey Chili Smothered Sweet Potatoes.
14. Enjoy perfected Gingersnap Granola with homemade yogurt.
15. Make Ham and Pineapple Pizza using Thin & Crispy Pizza Crust recipe.
16. Reflect on budget and meal planning strategies, noting the impact of vegetarian meals and individual preferences.