Weekly Recap 12/31-1/6
Description: This weekly recap from Budget Bytes covers the first week of January 2016, detailing the groceries purchased, meals eaten, and any food that went uneaten. The author shares her experience with a chaotic New Year's Eve shopping trip and highlights meals like Chili Rubbed Pulled Pork Bowls, Vegetarian Shepherd's Pie, 20 Minute Creamy Artichoke Pasta, and Falafel Salad. The post also includes tips on keeping avocados fresh and a personal reflection on the importance of being kind to service workers.
Ingredients
- milk
- eggs
- brown sugar
- garlic
- peanut butter
- leftover potatoes
- sour cream
- lemon pepper seasoning
- salt
- Chili Rubbed Pulled Pork (from freezer)
- salsa
- avocado
- rice
- pita bread
- sriracha
- artichoke hearts (canned)
- baby spinach
- pasta
- tahini
- chickpeas
- dry bulgar
- parsley
- cilantro
- tomatoes
- carrots
- bell pepper
- cucumber
- bananas
- dry oats
- honey or maple syrup
Instructions
- Start the week with Chili Rubbed Pulled Pork bowls: make rice, add pork, salsa, and avocado.
- Prepare Vegetarian Shepherd's Pie.
- Make 20 Minute Creamy Artichoke Pasta using canned artichoke hearts and fresh spinach.
- Prepare Falafel Salad using tahini, chickpeas, bulgur, parsley, cilantro, and tomatoes.
- Prepare snack vegetables: carrots, bell pepper, and cucumber.
- Make a dip for vegetables: mix sour cream with lemon pepper seasoning and salt.
- For breakfast, eat eggs in pita with sriracha.
- Snack on bananas.
- Make homemade yogurt in an Instant Pot and eat with dry oats, honey, or maple syrup.