Today's post is brought to you by the numbers 2 and 1 and by the letter O. The numbers combine to make 21, the number of dollars I am going to use to feed my family this week. The O is for "O my, we have FIVE packets of pasta in the pantry". Nice use of alliteration aside, I was quite shocked to see the amount of food we had in the pantry, fridge and freezer, despite my husband recently declaring that there was nothing, WHATSOEVER to eat in our house.
You can find out more about the $21 challenge
here (photo courtesy of simplesavings.com.au). It would be great to have some company this week so please feel free to post your progress in the comments section if you fancy taking part.
The first step is to take an inventory of what you have in your pantry, fridge, freezer and garden. I won't bore you will the full list but my journey to the centre of the pantry turned up pasta, two tins of tomatoes, wraps, rice, cous cous, tuna, biscuits and Cheerios. The fridge and freezer provided fruit and veg, chorizo, milk, eggs, pastry, a lonely sausage and 1.5 chicken breasts. I don't have a bountiful garden - something I have work on ASAP.
The next step is to meal plan. Rather than deciding what you fancy and then shopping for it, on the $21 Challenge you work back - look at what you have and then plan a week's worth of meals. (NB the $21 really is just for food so you can exclude toiletries and cleaning products and the like. We are also excluding milk as we class that as an essential and don’t want to skimp or use powdered or long life brands, though many people do and happily so).
I wanted to get ahead a bit so yesterday (day one of the challenge) I made a batch of Napolitana sauce using one of my tins of toms, an onion, garlic, mixed herbs and olive oil. I was out of tomato paste so substituted tomato sauce which worked just as well.
Next I made a zucchini slice (recipe below) for us all to have for lunches.
Finally I "invented" a Cheerio bar using Cheerios (no surprises there), margarine, brown sugar, pine nuts, sultanas, dried pineapple and maple syrup. I thought we could have these as snacks/with lunch rather than buying muesli bars. It was only a partial success as the mixture didn’t hold together very well so we’ll have bags of Cheerio mix rather than bars! The trial and error is all part of the fun so I’m not disheartened.
The final step after stocktake and meal plan is to shop for those (hopefully) few extra things you’ll need this week. I went to the supermarket (two supermarkets actually, to get the best deal) and I bought: two tins of tomatoes, a tin of tuna, bacon bits, cheese, three capsicums, three potatoes and two tins of baked beans. If you’ve been paying attention you’ll have noted that I already had tuna and tinned tomatoes in my pantry. The tuna we have in stock is flavoured stuff (which Andy will eat) and I wanted a plain one in spring water for Agatha and the extra tins of toms are because my menu this week calls for lots of tomatoes and the (organic) tinned were cheaper than the (non-organic and organic) fresh. The total cost for my extra bits was $19.50. Whatever shall I do with my remaining $1.50 - caviar, truffles, handmade Belgian chocolates??
My menu looks like this, with Sunday being day one of the challenge:
SundayLunch = zucchini slice and vege pakoras (which I found in our fridge)
Dinner = chorizo and pasta with Napolitana sauce (Agatha had the same but without chorizo)
MondayLunch = Cheese sandwiches all round
Dinner = Falafels, roast vegetables and cous cous with sweet chilli sauce in a wrap (Agatha will have the same sans the sweet chilli sauce)
TuesdayLunch = zucchini slice all round
Dinner = Sausage casserole (with a variety of veg) and baked beans with rice for all
WednesdayLunch = Tuna wrap for Andy, tuna for Agatha and soup for me
Dinner = Moroccan chicken tagine (with veg) and cous cous for everyone
ThursdayLunch = Baked potatoes with baked beans for Andy and Agatha, baked potato with cheese & onion for me
Dinner = Quorn mince spag bol for all
FridayLunch = Curried egg sandwiches for Andy, French toast for Agatha and I
Dinner = Fish and chips for Andy, fish and vegetables for Agatha, hash browns, chips and baked beans for me (this is “bottom of the freezer” night!)
SaturdayLunch – we’re going to a BBQ
Dinner – Creamy bacon pasta for all
Sunday we’re back to normal and while we might spend more than $21 in the week that follows, I will certainly be meal planning and pantry surfing before I hit the shops.
I would love to hear other tips for frugal eating and living if you have them!
Zucchini slice - recipe and photo courtesy of
www.taste.com.au Ingredients (serves 15)• 5 eggs
• 150g (1 cup) self-raising flour, sifted
• 375g zucchini, grated
• 1 large onion, finely chopped
• 200g rindless bacon, chopped (I used bacon bits)
• 1 cup grated cheddar cheese
• 60ml (1/4 cup) vegetable oil
Method1. Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
(I also added grated carrot this time, just to mix things up a bit and increase our vegetable intake).
Thanks for reading! x