Groceries: week of June 11-17

It may be hard to believe, but we only spent $15.25 on groceries this week—and we’re eating a lot of meat. Beef, even. Most of this is due to making use of odds and ends left over from prior weeks’ meals and grocery trips. Cheese left over from a Grocery Outlet trip, beef and shallots left over from last week’s khao soi, tortillas left over from last week’s Mexican lime soup…you get the idea. This week’s list is, in fact, a perfect example of the benefits of planning meals out in advance: We make sure we’re using things we already have on hand and we only have to go to the grocery store to supplement.

Items purchased for this week:
• 4 oz. Parmesan: $2.69
• 1 1/2 lbs. spaghetti: $1.14
• 1 lb. orzo: $1.69
• 1 can kidney beans: 67 cents
• 3 lbs. bananas: $1.79
• 1 lemon: 50 cents
• 1 lime: 34 cents
• 2 lbs. Yukon Gold potatoes: $1.40
• 1/4 lb. cremini mushrooms: $1.17
• 1 1/2 lbs. Granny Smith apples: $1.26
• 3 lbs. onions: $1.99

Items purchased for the pantry:
bulk red chili flakes: 61 cents

TOTAL: $15.25

Meals for this week (most will yield leftovers for lunches and/or a second dinner; also, June 17 is my birthday, so I’m not making myself cook)
-Farfalle with parsley-walnut pesto
–Baked orzo with beef & mushrooms
-Roasted carrot risotto with thyme
–Cincinnati chili
–Chorizo & potato tacos

Breakfasts, lunches, snacks & dessert:
–Hot oatmeal “granola” with walnuts and blueberries
-Garden eggs and homemade bread
-Apples and bananas
-Strawberries from the garden (for dessert)
-Homemade bread and cheese (left over from Grocery Outlet trip last week)
-Snow peas and raspberries from the garden