What's Cooking December 4th

I am a day late, because, life.

Has anyone else noticed the the price of groceries slowly creeping up? I sure have. Over the last year, I have seen a slow but steady $20 increase a week at checkout. Thankfully with some planning I have maintained our grocery budget. But as time goes on, it seems to get more and more difficult.

My husband and I are trying something BIG. We have decided to have 2 vegetarian dinners a week. My hope is that by eliminating meat from 2 meals, it’ll free up some grocery budget to buy great quality meat for the other meals. I have always made it a point to buy good quality meat. But I want to take the plunge of fully grass fed, organic, and local. Research has also shown some significant health benefits of reducing our meat intake.

This is fun and exciting for me. I am looking forward to trying new recipes and finding meals that keep us full and feel hearty.

Here’s what’s going down in my kitchen.

Monday-Spaghetti with meat sauce (Sauce was frozen from a big batch I made last month.)
Tuesday- Instant Pot Philly Cheese Steak over Quinoa
Wednesday- Mediterranean Nachos (Vegetarian)
Thursday- Crockpot Chicken and Potatoes with Salad
Friday- Spinach and Mushroom Enchiladas with Corn and Black Bean Salad (Vegetarian)
Saturday- Leftovers

Breakfast- Quiche, Banana Nut Muffins, and Fruit

Lunch- Leftovers or Salad with Sausage

Kitchen Day Prep
  • Spaghetti with Meat Sauce
  • 2 Quiche
  • Banana Nut Muffins


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