It’s DAY 4 of the 30-Day No Grocery Shopping Challenge! I’m already beginning to ration what little we have in the dairy department!
My 10 year old son wanted to make eggs this morning so I gave him the scrambled egg mix I told you about on DAY 2 and taught him how to make simple omelettes. Very quickly he became a short order cook as his younger sister and brother requested omelettes of their own! They turned out super good. I think Titus has a new favorite breakfast!
We also had leftover granola with our morning meal. I was going to make parfaits but we’re out of fresh yogurt and I couldn’t find my #10 can of freeze dried vanilla yogurt bites. I know it’s here somewhere!
After wasting entirely too much time this morning searching through our food storage closet, under beds, and inside boxes, I realized I desperately need a better system for organizing our food. Not only can I not find what I need when I want it, but I’m also unable to quickly grab the oldest cans first for rotation.
Thrive Life has some killer food storage rotation racks, but to be honest I don’t have anywhere convenient to put one right now. I think we’re gonna have to work on finding a better way to store our food storage so that I can get to what I need to when I need it, in order of date so that I’m using the oldest stuff first.
Eventually I found a can of passionfruit freeze dried yogurt bites in my closet, which I didn’t think would taste good at all with apple cinnamon granola. I decided we’d make smoothies with it instead.
We’ve eaten the freeze dried yogurt bites before, but I’d never reconstituted them. You’re supposed to add water to a bowl of dried yogurt, allow to soak for 5-10 min, then whip and refrigerate for 30 min. I followed the directions exactly, but the yogurt was still chunky with undissolved pieces. Blending it in the smoothie helped, but there were still chunks in the bottom of the drink.
Not too impressed with the freeze dried yogurt bites. They’re also WAY too sweet. I’m hoping Thrive comes out with a plain, unsweetened version.
For dinner I put a whole chicken in the crockpot, not sure exactly what I’d do with it once it was cooked. Despite a plethora of cookbooks on my shelf, I found myself once again looking online for recipes that use the ingredients I have on hand. Specifically, I was looking for a way to use up the remaining corn tortillas in my fridge.
I landed on a recipe for Baked Chicken Taquitos that looked promising. I didn’t have any Mexican blend cheese, but I did have a little bit of mozzarella so I used that. The kids devoured them, with no complaints. Definitely a keeper recipe.
I have to say, I’m SO glad we have sour cream still! I didn’t realize how much we eat Mexican style food (oftentimes lots of beans and rice!), and how much of a difference it makes to have sour cream. And cheese! I’ll have to focus on these items more for our food storage. We do have some sour cream powder (which I’ve used before and we like) but I probably should get some more seeing how much we use it. The same with different types of freeze dried cheeses.
I’m finding myself being super careful not to waste stuff (especially the limited amount of perishable dairy items we have) and I’m trying to find creative ways to stretch them. I’m also trying to find ways to use the food items that have been shoved to the back of the cabinet for months and months, and would probably just go bad if I wasn’t deliberately trying to find a way to use it.
Like the two mostly empty bags of chocolate chips I found in my cabinet…
I decided to make choc. chip cookies for dessert but my go-to recipe calls for 1/2 cup of butter. That’s a lot of butter when you only have 2 1/2 cups to last the whole month! I knew that I’ll probably need that butter for potato dishes over the next few weeks since we have so many potatoes to eat through, so squandering it on cookies didn’t seem wise.
All of this butter hoarding prompted me to hop back online to search for a butterless choc. chip cookie recipe. Again… reminding me of the importance of having this information on hand in case I can’t get online to find it. Geez, I didn’t realize how much I use the internet for recipes! I need to compile a “hard times” recipe binder with every day recipes that substitute staples such as butter, milk, oil, eggs.
The chocolate chip cookies, which only used coconut oil, turned out AMAZING. I have lots of coconut oil on hand so this was perfect.
I’ll tell you this… knowing that you have to make what you have on hand stretch for 30 days really makes you stop and rethink how you use it! Imagine if you had no idea how long it had to stretch.
I’m also realizing how little space I have for all of these buckets and #10 cans of opened food we’ll be going through. My kitchen space isn’t designed for bulk food storage. Bringing these items out from under beds and closets is creating a storage issue in the kitchen.
It would be great to have long, not-too-deep shelves to store opened buckets and #10 cans so that I could see them all at a glance without having to shuffle through closets and re-stack cans.
Here’s the breakdown of Day 4’s challenge meals:
Omelettes using freeze dried scrambled egg mix
Leftover granola and instant milk
Smoothies. Used Orange Bliss Drink Mix, passionfruit freeze dried yogurt bites (reconstituted), frozen blueberries, frozen strawberries.
Freeze dried banana slices
Leftover roast and rice (it was a big roast, lol!)
Chicken taquitos (crockpot whole chicken, corn tortillas, sour cream, taco sauce, spices)
Butterless Chocolate Chip Cookies