Used to be I wasn’t much of a meal planner. Though I can’t go on a trip without having everything set six months ahead of time, I spent much of my early twenties using Trader Joe’s as my pantry and eating what and when I felt like it.
Living with someone has really changed that. My meal choices no longer affect only me, but they affect someone I really love (and much of the time, his mother). While I might be okay buying one bunch of asparagus and using it in six different dishes throughout the week or mixing questionable leftovers together and just covering the whole mess with ‘cheeze’, J certainly isn’t. Nor should he be because those are disgusting habits. So now I eat 100x better, but I have to put some thought into the week before hitting the grocery store.
And to be honest, “some thought” isn’t really the best description. We have to make sure there is enough food, that the meals are nutritious and well-balanced, that we’ll be around to actually cook, that we have time to eat leftovers, that there will be leftovers when we need them, and that we use perishable foods quickly so they don’t go to waste. Oh, and all without spending too much money. Easy, right?
It’s taken awhile and we’re still far from perfect – but we stay pretty close to $60/week, have plenty of food to eat, and haven’t had to throw out any produce.
English Muffin Pizzas with Broccoli Stem Pesto, Mushrooms & Garlic
South Indian Green Curry
Seems a little heavy and diverse, but we’ll be using up quite a bit of leftovers, and those burgers will be a double batch where most get frozen for later.
To keep in the budget, it helps to prep some basics, so since it’s a quiet week we’ll be making:
Tofu (first try!)
Black Beans (half to be refried)
Sometimes I feel like I’m playing the Adult too hard, but with food like this, I’m pretty okay with it.