Hi everyone! I haven't posted in a few months. I hope you had a wonderful holiday season.
@MaybeBabyMustache excellent job regarding your long runs!
Because Q1 is a low commission quarter, I've been even more laser focused on using freezer and pantry items. The shelves and freezers were overflowing during/after the holidays. I've spent $303 on groceries/HBAs this month but that includes vitamins and some Valentine's Day goodies for the neighbor kiddos. I budgeted another $40 for next week's fresh produce pickup.
Lately:
~A leftover refrigerator pie crust from Thanksgiving pie baking was used to make chicken pot pie.
~Various cheeses, nuts, frozen appetizers, olives, crackers, etc. served as game snacks, midnight munchies, light suppers, and guest entertaining.
~Cans of different types of beans, a box of broth, two cans each of tomatoes, chilis and chicken made a pot of white chicken chili.
~I made a pan of enchiladas before going out of town early January which I am grateful for because DH and I came home ill and ate the rest for a few days.
~During the illness: Finished the last of the diet cranberry juice, several tea bags, a few cups of rice and a can of soup.
~I put the rest of last fall's frozen homemade spaghetti sauce in a lasagna to keep in the freezer for the next virus go around.
~I've been making smoothies every so often to use canned coconut milk and berries frozen during season last year.
~Ham hock and beans consisted of a ham hock from the freezer and several cups dried beans.
~In late January we ate the rest of the pork and orange marmalade frozen in November.
~Made my first pozole to use up a beef roast. The meat turned out tender, we didn't care for the hominy.
~Also made my first chicken cotija street corn skillet using two cans of chicken.
~Monday I made sweet and sour noodles and veggies and added leftover smoked salmon to it. There is just 1/4 left of the huge bag of mixed veggies in the kitchen freezer. I'll then address the bag in the garage freezer.
~We ate the rest of the frozen mini wontons as a side of the above.
~I baked two batches of flax seed muffins over the past several weeks. Some flax seed also went into DH's overnight oats.
~Last year's pork has all been consumed.
~Last night I made my own tartar sauce.
~This weekend I'll make blueberry cheesecake and the crust will consist of crushed leftover gingerbread cookies from Christmas.
~This weekend I'll also bake pumpkin chocolate chip cookies to finish last fall's pumpkin puree.
~Tonight's supper will include beef and tomatoes which were tossed in the freezer before we headed out of town for I don't remember which trip. I'll serve it on top of sauteed leftover zoodles and the remaining baby spinach.
Because of the holidays, going out of town for an NFL game, being ill for essentially 6 weeks, the Superbowl, and celebrating my birthday for several weeks, my body has asked for a reset. I've been aiming for at least 4 different vegetable (and berries) servings daily and increasing water consumption.