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No Grocery Week

This morning, as I cleaned up the breakfast dishes, I did the prep work for dinner and my lunch. My lunch is often different from the children's lunch. I usually have soaked oats or a smoothie for breakfast, veggies (most often a mega-salad) for lunch, and then for dinner I eat what I fix for the family (this usually includes meat). I'm not inclined to be a vegetarian but I am working towards eating more vegetables. No meat at lunch means that I focus on filling up on veggies.

This week the grocery budget is zilch. I did pick up bananas and apples because I was out of fruit. So no lettuce, tomatoes, cucumber or my favorite, avocado. I am always amazed at what I can create when I make the best of what I have to work with. It's fun and I like the challenge.

So after breakfast I started the soup for tonight's dinner, during which time I started thinking about what I would eat for lunch. Dinner was fairly easy thanks to the freezer full (now half full) of chicken that I purchased last fall. On Tuesday morning I put a chicken in the crock pot which supplied us with chicken, potatoes and carrots for dinner. On Wednesday night I used some of the chicken to make Chicken in a Marinara Sauce over whole wheat pasta.

After supper last night I topped off the crock pot of remaining chicken and bones with water. The crock pot cooked all night to create my broth for tonight's soup.

6 cups of chicken broth 
1/2 cup of chicken
1/3 cup Bhutan Red Rice
1/3 cup black beans
1/3 cup salsa 

Skillet Potatoes with Beans
2 cups diced potatoes
1/2 yellow pepper (diced)
Diced onion
2 cloves of garlic
1/2 cup black beans
dash of sea salt

Sauteed in Wildtree Roasted Garlic Grapeseed Oil. As I began eating my taters I decided sour cream would taste great on my creation. I also remembered that my most recent batch of Viili yogurt was extra mild. The yogurt was perfect! YUM! I might have this for lunch again tomorrow. :)


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