Welcome to Frugal Workshop where every Monday I share the simple strategies used to save money in my kitchen over the past week, along with the meals that made it to our dinner table. You'll find practical tips on how we saved money on food hopefully to inspire your own meal planning using the foods you have in your own pantry.
My Frugal Week
On Tuesday I went to Aldi to pick up some red peppers, and blueberries, both fresh and frozen. I also went to Gordon's to pick up a number ten can of black olives on sale for $9.99.
On Saturday evening I went to People Helping People for free vegetables. This week's selection included more Napa cabbage, lettuce, kale, yellow squash, radishes, and fennel. Some of these things will be dehydrated like the dill and fennel, which is already in the dehydrator.
Before coming home I stopped in at Food City as they had their 32 ounce bags of cheese on sale for $5 with a limit of two. I also picked up some bananas from the reduced produce rack.
On Sunday I prepped the free produce to have with dinners this week. Washed and cut everything up and worked on dehydrating the dill and fennel to use later.
Recipe Of The Week
Since I had the kale from the Mennonites, I decided to use it to make this massaged kale salad, ,which was a big hit with Bailey.
Kale Salad
Ingredients:
1 to 2 bunches of kale
Dressing Ingredients:
1 cup peanut butter
1 cup water
1/8 cup lime juice
2 cloves garlic
1 inch fresh ginger
2 tablespoons soy sauce
2 tablespoons tamari
6 pitted dates, soaked in water if not soft
kale, about two bunches
Directions:
In a high-powered blender, combine all the dressing ingredients.
Process until smooth and creamy.
Remove the large, thick stems from the kale.
Chop the kale leaves and place in a large bowl.
Pour dressing over the kale.
Massage dressing into the kale with your hands. (I used gloves)
Refrigerate any unused dressing
What’s for Dinner
Monday ~ Cheeseburgers
Tuesday ~ Grilled Chicken Salads
Wednesday & Thursday ~ Chicken Tacos
Friday ~ Chicken Enchiladas
Saturday & Sunday ~ BBQ Chicken, Savoy Cabbage & Onions, and Caramelized Sweet Potatoes.
We finished the savoy cabbage and onions on Saturday night, so on Sunday I made the kale salad posted above as our vegetable. It’s a very different dish from what I grew up eating, but it’s pretty tasty. Bailey really liked it.
What’s been on the menu in your home this past week?
Did you build up or organize your pantry this week?
How are you managing food prices?
We would love to hear all about it in the comment section.
Belinda
Homemaker at Heart
~ Living within our Means ~My Linktree
~ She looketh well to the ways of her household ~Proverbs 31:27
Sounds yummy! Lots of fresh veggies.
ReplyDeleteThanks for the kale recipe. I may give kale another chance. :)
have a great week.
Maximizing groceries and not wasting is probably my best strategy right now. I'm sure hoping I get veggies from my own planters/ garden beds to defray a bit. I'm just being mindful of every expenditure. Is it needed orctrujy add valueto my life? If not then I'm skipping. .
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