Dinner$: Success!

Hi!

Life got crazy really quick. And this post is – uhhhh, like – two weeks late. Nonetheless, we made it through January without going out to eat (well, paying for it at least)! January was the right month to go for this goal. Why? Well, I started field placement for school and it has thrown a wrench in my normal life schedule. Along with working and doing my regular school work, I can already feel myself wanting to just go out to eat all. the. time.

HOWEVER, Patrick and I are working hard to resist that urge. Meals will probably become simpler than they already were and Patrick will have to do more cooking probably. TIA Pat.

Anyway, back to a few weeks ago. To be honest, I didn’t take pictures of everything we made and I can’t even remember what was on the menu that week. Regardless, we’re going to try our best:

Monday: Instant Pot Chicken Tinga

Not to be dramatic or anything, but these were one of my favorite things we’ve ever made in the Instant Pot. They were so good and so much better than crappy HEB fajita meat tacos.

Two pounds of chicken made tacos for the whole week. We probably ate this 12 times throughout the week. We also had rice and beans that we just mixed straight into the shredded chicken after our first meal of it. The chicken gets pretty oily, so definitely have a napkin handy.

We ate this as tacos, but it would be excellent in a burrito bowl!

Another day (oops, can’t remember when): Buddha Bowls

This is a staple in my diet. I don’t actually know what a true Buddha Bowl that you’d buy from some bougie restaurant for $14 actually consists of, but I love mine so I don’t care.

This was: roasted Brussel Sprouts, roasted asparagus, roasted sweet potatoes, a 5 grain mix, and fake Quorn chicken pieces. And, of course, this peanut sauce. Made in ATX. So delicious.

These bowls are so filling and are excellent leftovers! I’ve also added avocado or sriracha in the past. And if you’re someone who is a self-declared vegetable hater, do this: ROAST YOUR VEGETABLES IN OIL. ADD SALT AND PEPPER AND WHATEVER SEASONING YOU’D LIKE. For us, that’s garlic powder.

Again, another day: Green Lentil Soup from The Feed Zone cookbook

Color me unimpressed. Y’all, I had such high expectations for this and was just let down. For a couple reasons!

First, we make Ina Garten’s Split Pea Soup a couple of times a year and absolutely love it. This was in no way split pea soup, nor were the recipes similar at all, but it looked enough like the split pea soup that I was disappointed it didn’t taste like it every time I had a spoonful.

Second, it was so so so salty. Which is cray because I didn’t even salt it. I used chicken broth that we already had and I think that’s what took it over. The recipe called for broth or water, which was weird since they are definitely not the same. But whateva.

Third, it just didn’t satisfy me. I was not in the mood for it that day, but it’s what I made. Also we ate it at maybe 4 pm. We are old.

LOOK! I am missing two meals from this week… I know we cooked something, but I didn’t take any pictures so I can’t remember what it was. Whateva whateva.

I probably won’t keep doing these posts in February, because I just don’t have the time or mental capacity for it, BUT we will keep making food at home.

Why? Well, because of my budgeting and frugality in January, I saved an extra $1900. That’s EXTRA money, y’all. I had already saved and invested and included that in my total “spent” for the month. This crap was just not spent. I rule. Grad school debt, who? (Brb need to go knock on some wood).

Thanks for reading! Cook something delicious tonight!

Best,

Juliana

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