What I Spent
We started out with an exam (first one for pediatrics) on Monday. Then we had clinical on Tuesday until 8:30 pm, followed by two days of lectures, and to round things out, I’m working 12-hour shifts at the hospital today and tomorrow.
I think I am going to take it easy on Sunday. 🙂
Saw these at Trader Joe’s, might go back and buy some. Flowers that don’t wilt? TEMPTING.
On the upside, I knew the week was going to be crazy, so in between exam prep sessions last weekend, I prepped blog posts and also made a careful menu plan.
I spent:
- $15 at Safeway
- $33 at Trader Joe’s
- $13 at Giant
- $61 at Aldi
So, $122.
Oh, and before we get to what I cooked this week, I wanted to tell you that on yesterday’s post, I added in the process photos of the painting that Jana did for JD, of the last big tomato her husband grew.
Thank you to Jana and JD for sharing. I love that this project came together because of you guys connecting here!
What We Ate
Saturday
I made some waffles, which we topped with fruit and whipped cream. 🙂
photo from a previous waffle-eating session
Sunday
Zoe was out with a friend, so I made some mashed potatoes, topped with shrimp, sauteed tomatoes, and a little pan sauce.
Monday
I made this glazed tilapia recipe, which I haven’t done in years! We had some French bread and a green salad on the side.
Tuesday
I had clinical until 8:30 pm so I ate my packed dinner there and Zoe fended for herself.
Wednesday
I made some orange chipotle chicken tacos.
Thursday
We had leftover chicken from Wednesday, so I used it to make taco salads for us, topped with crispy tortilla strips and some cilantro/lime dressing (I eyeballed sour cream, mayo, jalapeno pepper, garlic, salt, pepper, and cilantro and blended it all up).
There IS some chicken underneath!
And I packed a lunch for my Friday shift with the leftovers, except I added some roasted sweet potatoes from the fridge.
Friday
I work 7 am to 7:30 pm today (and tomorrow) so tonight I will probably just throw back a peanut butter sandwich, shower, and go to sleep.
Gina from The Cannary Family
Friday 8th of November 2024
It looks like a delish week at your house, as always. I've been aiming for eating dinner by 6:30p so I can be in bed by 9:30p on mornings I have to get up for work at 5:45a. Once you find that groove, it seems to fall into place! Here's the week at my house: Monday - kitchen closed. Its Rad Tech Week! So we got fed Taco Cabana for lunch, then for dinner I swung through Chik-Fil-A on my way home through a huge thunderstorm! Tuesday - (freezer) Chicken Fajita Salad Wednesday - BBQ Shrimp, a bit of jasmine rice, zucchini Thursday - Bowtie Pasta with Meaty Marinara (made an extra couple servings for the freezer) Tonight - trying my hand at the Firehouse Subs Thanksgiving Sub - I might go get some chips to go with Saturday and Sunday - kitchen closed, but I have l plenty of good things in there to pack Happy Weekend!
kristin @ going country
Friday 8th of November 2024
That's an impressive effort in the kitchen for a busy week.
Saturday: I baked a whole ham and made a 9"x13" pan of scalloped potatoes, to ensure some leftovers for the skinny kid who tends to eat right before bed and loves both these things. Pickled carrots for a vegetable.
Sunday: Baking bread, so I took some dough to make pizza. One was a half-sheet-pan pizza with pepperoni, the other was in a 14" cast iron skillet and it was just cheese. I also made ranch dip, because my children like that with pizza. I am not back to making a Sunday dessert. Still too much candy in the house.
Monday: I used leftover ham and leftover rice to make a skillet of food by adding frozen green peas and cheese. Good for after work cooking.
Tuesday: Lamb ribs, baked potatoes, pickled carrots.
Wednesday: I had baked some buns on Sunday, and I had ground beef in the refrigerator, so I made sloppy joes. I also diced and fried the one leftover baked potato and heated up the last of the scalloped potatoes to bulk everything out. And we had the very last fresh cucumber of the year, with the last of the ranch dip.
Thursday: I had just enough ground beef to make four small hamburger patties, and then there were leftover lamb ribs, and I made cornbread and baked beans, too. Pickles again for a vegetable, this time pickled cucumbers. I am surrendering to the ease of opening a jar to serve a vegetable. Also, everyone in my family will eat any vegetable pickled. The same cannot be said of non-pickled vegetables.
Tonight: I'm planning on making a bull enchilada casserole, and I think this might actually for real finish ALL of the bull meat that's been in our freezer for just over four years. Although I would not be surprised to unearth another package that's been lurking at the bottom of one of the chest freezers.
JNL
Friday 8th of November 2024
Let's see what I can come up with:
Eldest had afternoon shift, so we always adjust our plans. However I cannot for the life of me remember the majority of our meals. I was just so emotionally worn out.
Mashed potatoes with runner beans and meat balls, leftover dessert from the weekend. Cheese fondue with carrots and sour apples Soup from a bag (bought). During the week I also had pumpkin soup for lunch a number of times, to add some vitamin and finish pumpkins we had been gifted. I love squash of any kind, husband not a fan.
Tonight my husband and I will go for a quick not-too-fancy meal to round off this week and kick off the weekend. And there will be more pumpkin soup, because we were gifted another one! This time I will remember to put some of the seeds out for the birds.