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
Many people say that storing your cut up fresh fruits and vegetables in mason jars will help them last longer.
On Monday I went to People Helping People and picked up free carrots, English cucumbers, and zucchini. I also stopped by a road side farm stand and picked up one dozen ears of Peaches and Cream corn on the cob.
I came home and shucked the corn and peeled the carrots to have with dinner that evening.
I used my eight quart Instant Pot I picked up at People Helping People for $5 for the first time. My original one is only six quarts, so this bigger size was really nice to use. In fact, all of the corn (one dozen ears) fit inside of it.
I also stopped in at Walmart and picked up tartar sauce, enchilada sauce, basil, croissants, salt, Dawn, and bananas. I also picked up a lemon pepper rotisserie chicken on markdown for $2.79.
I went to the thrift store because food was 50% off, so I bought two boxes of Annie’s fruit squeeze pouches, one beef broth and a bag of Dove chocolates for $1 each.
Bailey picks spearmint from her garden and makes and drinks spearmint tea every day.
On Wednesday I picked free carrots from the community garden and also picked up a free head of cauliflower. We've been blessed by several sources of free vegetables this summer and I am very grateful for that as it helps me to save money on food for my family.
On Thursday I busied myself in the kitchen and broke green beans, shredded zucchini for the freezer, cut up cucumbers for dinner and stored them in a mason jar so they last longer, cut up a watermelon, took all the peelings to the compost pile. And did all the usual things that go with a working kitchen.
Photo of the Week
I love finding rotisserie chicken on markdown at Walmart.
What’s for Dinner
Monday & Tuesday ~ Bean & Cheese Enchiladas, Corn on the Cob, and Steamed Carrots.
Usually we have leftovers from the weekend on Monday, but not this day as we had no leftovers. I decided on making bean and cheese enchiladas along with the fresh corn and carrots I picked up this day. I also had fresh cucumbers and red bell peppers to serve alongside.
Wednesday ~ Lemon Pepper Rotisserie Chicken, Steamed Carrots,
Thursday ~ Lemon Pepper Chicken, Steamed Carrots, Brussel Sprouts, Green Beans & Onions.
We had a big variety of vegetables for dinner this night. It’s one of the reasons I love summertime as much as I do.
Fish on Friday ~ Salmon Patties, Green Beans with Onions, Fried Cabbage.
Saturday ~ Chicken & Cheese Tamales, Corn on the Cob, Roasted Broccoli.
Sunday ~ Egg Roll in a Bowl, Corn, Cucumbers.
What’s been on the menu in your home this past week?
We would love to hear all about it in the comment section.
Belinda
Homemaker at Heart
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