Here we go!
|Item||Cost||Use This Week||Use Later|
|Canned Diced Tomatoes - 2 cans||1.98||One for Cabbage Rolls||One|
|Nakano Garlic Roasted Rice Wine Vinegar -2 bottles||5.18||This should last for a few months|
|Johnsonville Italian Sausage||3.99||Spaghetti!|
|Avocados - 2||1.54||Salads and with eggs|
|Garlic||.56||A few weeks|
On to a natural foods store. I found several things on sale that went into the pantry.
|Item||Cost||Use This Week||Save for Later|
|Organic Rolled Oats||2.95||Use what I have first|
|Tasty Bite Prepared Thai Fried Rice||1.69||Pantry|
|Tasty Bite Tandoori Rice||1.69||Pantry|
|Tasty Bite Basil Chile Rice||1.69||Pantry|
|Organic Eggs||3.49||Mostly later|
|Organic Butter||6.45||This week||Will last for a few weeks|
|Canned Wild Sardines - 4 cans||5.56||Pantry|
|Organic Heavy Cream||3.59||This week. Will last|
|Sweetened Plantain Chips -2 pkgs||2.58||Probably not open them this week|
|Water refills - 4 gallons||1.00||This week.|
These are standard items I have in my fridge almost all the time.
Another trip to Aldi
I couldn’t resist the Salmon. It was a big piece and will eat it for a few days. I love, love it cold to snack on.
Next week should be an eat-out-of-the-freezer-and-pantry week. I’m transitioning from being on a Keto diet for 6 months to a Mediterranean WOE (way of eating).
|Item||Cost||Use Now||Save for Later|
|Broccoli||1.79||Roast it on the weekend|
|Fresh Green Beans||1.59||Now|
|Pepita / Pumpkin Seeds||2.19||Bring to work||Last for a few weeks|
|5 lbs Apples||4.99||This week||And next!|
|Sugar Snap Peas||2.29||Delicious raw|
|Avocados - 6||2.99||This week|
|Fresh Salmon||9.31||This week|
This was probably way too much food for one person to buy in a week. A good share of this is for the pantry, and it WILL all get used. A benefit of doing this (for me ) is to see what I’m buying more clearly and see if I need to make better choices. The reality is – I need to start eating the foods that are pantry items!
My cabbage rolls and my spaghetti with sausage has been eaten over 4 days. I’ll pack a salad with avocado and salmon for lunch. It’s excellent with olive oil and balsamic vinegar.