Sunday, March 08, 2015

FSP Week 9

I'll admit that I'm getting a little burnt out...  I haven't blogged in so long, so this constant updating is tiresome ;)  Also, the husband is starting to gripe about canned chicken because chicken thighs are sooooo much better.  And I'm tired of experimenting with canned vegetables.  But, BUT!, I have enjoyed knowing exactly what it is I'll be making for dinner and it's still fun to challenge myself to make sure these meals are as palatable as possible.  So, here we go: on to week 9 (only one more month left).  We got this!

Mexican Monday: Cajun Beans & Rice
Oriental Tuesday: Crispy Orange Beef
Twisted Wednesday: Mini Pot Pies
Authentic Thursday: Bacon Shrimp Linguine
TGIFriday: BBQ Chicken Pizza
Simple Saturday: leftovers/cold cereal

Shopping List
  • 1 lb. red kidney beans, dry
  • 1 large onion (opt)
  • dried onions
  • 1 bell pepper -or- 1/4 c. dried
  • celery -or- 1/3 c. dried
  • Worcestershire sauce
  • garlic cloves (opt)
  • 1 ham hock -or- 2 cans of ham
  • 1 lb. mild smoked sausages/andouille -or- 6 oz. summer sausage
  • rice
  • 2 cans. roast beef
  • soy sauce
  • cornstarch
  • oranges -or- dried orange peel
  • orange juice
  • molasses
  • rice vinegar
  • sesame oil
  • coconut oil
  • 1 can green chilies
  • linguine
  • bacon bits
  • 1 can diced tomatoes
  • 1 can evaporated/coconut milk
  • 1 bottle clam juice
  • 1 lb. shrimp -or- 2 cans of shrimp
  • rice/flour tortillas
  • BBQ sauce
  • 2 cans of  chicken
  • red onion
  • cilantro
  • small can of pineapple
  • cheese
  • butter
  • flour
  • milk of choice
  • mustard
  • 1 can mushrooms
  • 1 can of spinach
  • eggs
  • olive/avocado oil
  • baking powder
  • spices/seasonings: celery seeds, bay leaves, thyme, creole seasoning, ginger, garlic powder, red peppers flakes, nutmeg, salt/pepper
This week's Build Your Food Storage is 6 lbs of yeast.  I guess now is a good time to get comfortable making bread ;) That continues to be a work in progress for me!  *B

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