In Part 9 of What We Ate This Week, I’m sharing a very full February week — what we ate, how I prepped, and what we spent as a family of six after returning from travel.

This week includes:

• A full fridge reset after vacation
• Two Trader Joe’s runs + one Costco trip
• Scratch cooking (as always)
• Frozen cookie dough confessions 🍪
• Homemade tortillas 🌮
• Shabbat rhythms ✨
• And how I manage leftovers so I don’t cook on Saturdays

Total grocery spend: $309
Dining out (besides airport): $0

What I Prepped This Week 🥣

• Hard-boiled eggs
• Sourdough pancakes
• Homemade sandwich bread
• One loaf sourdough
• Blueberry scones
• Frozen cookie dough balls
• Sourdough tortillas
• Roasted chickpeas
• Challah for Shabbat
• Pre-packed school lunches
• Washed + chopped snack vegetables & fruit

Meals Mentioned 🍽️

• Chicken noodle soup
• Lentil soup (freezer stash win)
• Meatloaf + mashed potatoes + Brussels sprouts
• Slow cooker chicken taco bowls
• Sheet pan salmon + frozen vegetable mix
• Steak + salad + challah (Shabbat dinner)

Systems That Are Working ✔️

• Bulk mashed potatoes for future meals
• Frozen cookie dough for emergency dessert
• Large after-school snack platter
• Homemade bread rotation
• Leftover-only Saturdays

Budget Notes 💸

Goal: Keep groceries under $1,200/month
Reality this week: Higher than average due to post-trip restock
Win: Zero restaurant spending (minus unavoidable airport food)

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