Some Links for Using Shelf Stable and Frozen Produce and Monday Meal Planning

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 Today I am sharing a post I wrote way back in October 2021, and it is very timely for today's financial environment. I was a little taken aback when I read it over and saw how it is so applicable today, just instead of Covid, there are other reasons for raised prices. Hopefully there is something helpful for you in there. Have a good week!

Hey everybody! I did a post yesterday talking about the price increase in fresh meats and produce. They flew up this last week between my trips to the store! I did notice though that a lot of shelf stable items are still pretty much the same price, and are actually being listed on sale in the grocery flyers. For us, that means changing over from fresh produce to more canned and frozen. I know that all the conventional wisdom stresses fresh produce, but sometimes that is not an option, and honestly sometimes the canned or frozen is better because they were picked and packed at their best. 

  So no shame! We can't let the cooking blogs that have all the pretty pictures of fresh produce make us feel like what we are feeding our families is inferior when it is just a different way.  Every one of us is doing our best to feed our families and ourselves the most nutritious food we can on small, small budgets. The trick becomes figuring out how to make lots of variety out of already cooked fruits and vegetables when you are tired of eating them seasoned from the can. My favorite way to use mixed frozen or canned vegetables is in casseroles and pot pies, but they can also be used in soups and stews.

 Here is a link to a post I did back in March with links to different ways to work with canned vegetables.

This is a link to the Taste of Home website with 50 recipes using canned fruit

Here is another Taste of Home link for frozen fruit

This is a link for frozen vegetable ideas

 The price hikes are a hurdle to overcome for sure, and the only way I can think of for us to face this new challenge is to adjust our budget and to adjust our eating patterns, but it's doable! Whether we are changing how we shop or taking advantage of our community's food pantry, we can do our best to feed our families and the internet has so many great ideas!

 How are you coping the rising food prices? Share with us! Have a great week!


 

Monday-

  • Breakfast- Leftover pancakes, banana
  • Lunch-  Sandwiches, crackers, apple
  • Dinner- Chili, peanut butter sandwiches (save a little chili for tomorrow's dinner)

Tuesday-

  • Breakfast-  Blueberry muffin, banana
  • Lunch-  Pizzadillas, carrots and celery sticks
  • Dinner- Chili topped baked potatoes with cheese and sour cream, roasted broccoli , garlic toast

Wednesday-

Thursday-

  • Breakfast- Blueberry muffins, banana
  • Lunch-  Pizzadillas, carrots and celery sticks
  • Dinner-  Easy Sloppy Joes stretching with cooked lentils, french fries, corn

Friday-

  • Breakfast- Toast, sausage link, banana
  • Lunch- Sandwiches, crackers, apple
  • Dinner- Easy Garlic Parmesan Pasta, green beans, garlic toast

Saturday-

Sunday-

 Have a good week!

~ Sarah

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