What Are You Eating at This Very Moment?

I’m eating Campbell’s Tomato Bisque, which is very lackluster, to say the least.  Our new practice of meal-planning in advance has left me much more disciplined about what I’m eating and about my impulse buys, so last week when I was having a craving for tomato soup for lunch, I filed it away and decided that I’d work it into the budget this week.  I clipped all of the coupons for soups from last Sunday’s paper and yesterday, we hit the Wally World and I began to scour the tomato soups.  You’d be surprised how many have chicken stock in them.  However, the Tomato Bisque didn’t, and I like creamy soups, so I got some.  I taste the following:  salt, sugar, and nasty congealed clumps of soup.  I added SIX packets of pepper to try to perk it up.  Campbells, what the hell?  This is NOT mmm mmm good.

Here’s the salad I made from the leftover veggie fajitas last week:

It was so good that I was regretting that I made actual tortilla-fajitas the night before!

Joey has requested a reappearance of the fajitas this week, so we’ll be doing them again.  He also wanted a repeat of the falafel, so I’ll be tweaking the recipe some and then re-doing that one too.  I’m really loving meal-planning; it give lots of opportunity for incorporating new recipes and we’ve come out under grocery budget for the last two weeks.  AND, we haven’t eaten out ONCE!

Friday night was a partial dinner win:

That, my friends, is a homemade veggie pizza!  However, we were in a rush, so I used a recipe I found for crust that didn’t involve yeast, and we ended up with a VERY dense, cardboard-y crust that I wouldn’t redo ever.  I may have screwed it up by making it 1/2 whole wheat flour, but I didn’t want to ingest that much white flour.  The mozzarella was also of import; it was a tiny ball (“perfect for two” it said on the wrapper) that we bought at Trader Joe’s.  It was unbelievable.  Part of what I’m learning about this frugality/healthy eating journey is that sometimes it’s worth it to splurge a little for just a tiny amount of “the good stuff.”  This was definitely worth it.

FITNESS UPDATE:  Joey and I are heading back to the gym today.  We went a couple of weeks ago, but we’ve both been under the weather since and we’re feeling much better now.  We’re going to try to get to the gym at least three times a week, and I really want to make a concerted effort to practice yoga twice a week right now.  My in-laws bought me a starter kit that has a yoga mat, block, strap, and a 90-minute DVD, so I want to get crackin’ on that:).


  • 1/2 cup oats
  • 3/4 cup soymilk
  • 1/2 TBSP unsweetened cocoa powder
  • 1 TBSP PB
  • 1 packet Splenda

Fan-freaking-tastic.  I let it sit for about four hours and just ate it cold and it was like a dessert, seriously!  I’m all about that now!


Cream of Broccoli and Cauliflower Soup

I finally actually cooked something tonight (It’s been a while, in case you couldn’t tell).  Last summer, Joey had six weeks of class where he had to go live at school during the week and was only home on the weekends.  It became a little tradition for us that I would make him a special “send-off” meal.  Tomorrow is his first day of French Class, and he’ll be at SouthEastern from Tuesday-Thursday for the next three weeks, so I decided to try something!

I started craving cream of broccoli soup at work today…dunno why, but I wanted some soooo bad.  We’ve had a head of broccoli sitting in the fridge for several days, so I knew that I needed to use it up.  I also had a head of cauliflower, so I figured I’d toss it in there too!


Cream of Broccoli/Cauliflower Soup

  • 1/2 head broccoli diced, small, including stalks
  • 1/2 head cauliflower diced, small
  • 1 carton vegetable stock
  • water
  • 2 cups skim milk (or almond/rice/soy milk, whatever’s on hand)
  • 1 onion
  • garlic powder
  • salt
  • black pepper
  • Cornstarch and cold water

Toss the diced onion, broccoli, and cauliflower in a big pot.  Add veggie stock and enough water to cover.  Bring to a simmer and simmer until veggies are tender.  Transfer four or five ladelfuls into a blender and blend until smooth (remember to leave the hole at the top open so it doesn’t explode).  Add puree back to the soup and add milk, garlic powder, salt, and pepper.  At this point, I used a potato masher and mashed the soup some more.  you don’t have to.  Then, I added four spoonfuls of cornstarch to about 6 oz of cold water and mixed it together and added to the soup to thicken.


You’re seriously disrupting my zen moments in my window-fort, Mom.

And, on to soup-y goodness:


We’ll probably have some birthday cake and low fat yogurt tonight before bed (sugar-free low fat birthday cake that my Mom made for Joey this weekend).

I’ll be tackling the clothes at the foot of the bed shortly…not sure about the papers from class.  Joey is stressing a little and I don’t know if causing a paper avalanche in the middle of the living room would really help.  Although, to be honest, I’m just so happy that I finally got off my ass and cooked something that the rest of my to-do list has become pretty incidental.

Frugal July Challenge Begins!

Thus far, our expenses top out at $20 for the Mexican takeout last night; it was unexpected, but since we didn’t need to do a huge grocery trip this week, that wasn’t too bad. I’ll be hitting the Wallyworld Wednesday to get some snacky stuff for my beach trip Thursday, so I’ll update then!