Some weeks I’m all about getting creative with what’s already in our kitchen—and this was one of those weeks. We’re trying to eat down the freezer and pantry (why does this seem like an endless task? I’m the one filling it – eyeroll at myself), and keep meals feeling interesting without overcomplicating dinner. No extreme budgets or impossible prep lists here-just what our busy family of six actually ate, breakfasts, snacks, dinners, and all. This week’s menu was full of flavor (and a few freezer wins): beef and zucchini burritos, a cozy fire-roasted tomato pot roast, harissa honey fish tacos that everyone surprisingly ate (!!), and the most comforting unfried chicken with cornmeal waffles. We even had a delivery in for Indian food which was amazing (yay to no cooking for one night!).
Breakfasts:
We kept mornings simple and cozy – scrambled eggs and toast, waffles (store bought), pancakes, and muffins from Nana (homemade from Sam) and yogurt. Nothing fancy, just quick options that keep everyone fed before school.
- Snacks:
I made a batch of peanut butter protein balls (from pantry staples I already had, need to make a double batch next time because Nick and I take them to work too). - And we’ve still been working through apples from the orchard. Easy, wholesome snacks that work for snack plates ( make epic snack plates on this beautiful plate for the kids after school). I got this apple slicer that changed the game!!
Dinners:
Beef and Zucchini Burritos: A thank-you to your later self – these are perfect for stocking the freezer. They’re hearty, high-protein, and make an easy lunch or dinner when reheated.
Fire-Roasted Tomato Pot Roast: Served with mashed potatoes instead of cooking the potatoes in the slow cooker. I did this because I put two pot roasts in the slow cooker because we were having family over. We finished the night with cranberry walnut crumb bars for dessert-sweet, tart, and cozy (and so seasonal!).
Harissa Honey Fish Tacos: A total hit! Lightly spicy, a little sweet, and shockingly kid-approved. Served with avocado slaw, they’re so crazy good, we’ve made these SO many times!
Unfried Chicken with Cornmeal Waffles: The waffles were the real star. We had canned green beans with dinner, and the next day Nick and I turned the leftover chicken into a Caesar salad lunch with parmesan-so good.
Takeout Night: Indian food delivery – our night off cooking. The kids did not eat this, they had chicken nuggets lol.
The Cost Breakdown
Groceries: $140 (Aldi)
Takeout: $60 (Indian, including tip)
Total for the Week: $200
That includes all breakfasts, lunches, dinners, and snacks for our family of six. We had fish and ground beef in the freezer. Some weeks we spend more, some less – but this felt like a realistic, balanced grocery week that didn’t require overthinking or endless prep.
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