Pro: Raw almonds are the cheapest per pound that I've seen anywhere - 48 oz. (3 lb.) for around $11.
Con: 48 ounces of raw almonds in a big resealable bag. Seriously? How long do you really expect those to last in our household?
Other things I can get for the cheapest at Sam's compared with my local grocery store:
- Organic Omega-3 eggs, around $3.33/doz.
- Dates, 3 lb., less than $10
- Organic baby carrots, at close to $1/lb.
- Organic greens and organic baby spinach, around $3.50 for a huge clamshell container
- Gigantic 3-liter bottle of extra virgin olive oil, $11ish
Here's the scoop for this week.
Breakfast - Fried eggs, bananas for the girls
Lunch - Apples, gouda, grain-free granola
Dinner - Green curry beef pot roast, and stewed veggies - will be posting my lazy-woman's South Asian twist on conventional pot roast soon. Also, pot roast is on sale at Giant this week.
Breakfast - Warm banana pudding
Lunch - Leftover beef roast and veggies
Dinner - Bacon quiche, roast Brussels sprouts, salads
Breakfast - Oeufs Boursin (This is really just eggs mixed and scrambled with Boursin. Be sure to really tweak the nasal "n" for extra cheesiness.)
Lunch - Leftover quiche and salads
Dinner - Primal Matriarch night: Bacon and Crab Somethingorother and Primal Mini Apple Pie Bake* *Forgive me, AndreAnna, but my husband has a lifelong mouthfeel issue with shrooms! I plan on baking your bacon-crab filling stuffed in some other type of veggie. Perhaps stuffed in cabbage leaves? Or as a dip with some parmesan cheese baked grain-free crackers?
Breakfast - Leftover apple pie bake with mascarpone
Lunch - Big-ass salad, possibly some bacon-crab stuffed leftovers
Dinner - Spaghetti squash with a carbonara-style sauce
Breakfast - Joyful Abode's Grain-Free Granola Bars, made Wednesday night, ideally
Lunch - Baked chicken drumsticks OR leftover spaghetti squash, salads
Dinner - Butter-glazed shrimp with hot butter-lime dressing over a salad (shrimp is on sale at Giant!)
Preschool Lunch Ideas:
Lunchbox #18: Leftover pot roast with a wasabi sour cream dip, salad, fresh mini peppers, diced nectarines
Lunchbox #19: Miniquiches, leftover Brussels sprouts, carrots with Boursin for dipping, almond-stuffed dates
Lunchbox #20: Leftover spaghetti squash, half-banana, grain-free granola bars