Thursday’s Thrifty Thought: July 2, 2009

Cut your produce

Literally.
So much money is wasted on fruits and vegetables that never get used and end up in the trash. Instead, but only what you need, even if that means asking a produce manager to cut something in half. This is especially helpful if you want to try something new and don’t want to end up with a lot of something you might not like! I’ve always found everyone in the produce department to be very helpful when it comes to this (especially at Publix).

So whether it’s a half of a cabbage or picking a few bunches of grapes out of their bag, you’ll save money and your food will stay fresh when you only buy what you need!

Monday’s Menu Plan: June 29

This week I’ve decided I really want to find some fresh, local produce to incorporate into my meals, so if anyone knows some good farms in Nashville, please let me know! I’ve also made a commitment to cut out sugar for the week and see if I notice a difference in how I feel (yes, obviously I already know it is better for me, but I want to isolate certian foods and take note of what changes, if any, that I notice). So any suggestions on conquering a sweet tooth will be much appreciated 🙂

Also, I’ve started a new page of RECIPES (which you can find at the bottom of our MENU PLANS page), so keep checking there for some of our favorites and I’ll keep updating it, especially with some of our famous appetizers. Happy eating!

BREAKFAST		LUNCH		DINNER
Cereal & yogurt		Dill Chicken Salad on crackers		Baked Pasta, Green Salad & Garlic Bread
Waffles with PB & Syrup		Sandwiches and nectarines		Snappy Tomato (Pizza Buffet with our out of town guests!)
Fruit smoothies		Chicken Noodle soup and saltines		Taco Night
Cereal & berries		Roasted Garlic Hummus on Pita, grapes		Pesto Grilled Chicken Salad
Fruit Oatmeal		sandwiches, carrots w/peanut butter and fruit snacks		Taco Night
Eggs & grits		cheese quesadillas		Parmesean Crusted Baked Tilapia with wild rice and broccoli
Cereal & applesauce		Leftovers		Chicken parmesean over spaghetti with asparagus