No-Shopping November Day Fifteen

Day Fifteen. Here we are at the halfway point. In retrospect, I can see where we’re done really well and also where we’ve not done well at all. I’ve had some comments on the lack of veggies in our menu. I’ll address those comments in the Q&A at the end of the month. So, if you’ve noticed that our menu needs an infusion of vegetables, you’re not alone. Today (Sabbath) is a day of planned rest and I won’t be doing anything in the kitchen until this evening.

If you missed the previous posts in this series, you can catch up here. The oldest posts are on the bottom, newest on top. You’ll find all the recipes for No-Shopping November on this page.

We’re taking care of our son with a dislocated and fractured shoulder, several of us are still a little under the weather, and we rested today for Sabbath, so our menu reflects that.

 

Roasted green beans

Roasted green beans

 

 

Let’s talk chicken.  As I’ve written previously, I try to make homemade chicken matzah ball soup every week, using 2 chickens, and the soup lasts us for days. This is how I usually do the weekly chicken and soup thing:

First Monday of the month, I purchase 8 (yes EIGHT) whole chickens, free-range if possible, if not, get the best we can afford. I usually look for chickens that are about 5 pounds each. I place 2 in the fridge, and freeze the other 6. On Wednesday evening, I place the 2 chickens in 2 slow cookers and cook on low overnight. Thursday, I’ll remove the meat from the bones and chill the meat. If the bones are soft, I mash them up and use the mash for pet food for our dog and 3 cats. This will last 2 days for them. If the bones are not soft, I’ll put them back in the slow cooker, add some veggies, water and let them simmer another day, remove the bones, mash them up,  strain and chill the stock to use for soup.

On Friday I remove the solidified fat from the stock (I use the fat in my matzah balls), make the matzah ball batter and chill it, add any seasonings to the stock for soup and put it on the stove to warm. I boil the matzah balls in salted water until done, then transfer them to the chicken soup. Sometimes I add some of the chicken meat, or sometimes, I use the chicken for other meals. Sometimes I include the veggies in the soup, sometimes not.  On the following Mondays, I remove 2 frozen chickens from the freezer and place them in the fridge to thaw. I slow cook them on Wednesday evening and follow the rest of the directions above. This week, I used the last of our chickens (on Day Fourteen) because I did not shop at the beginning of the month. So, we’ll see what we do instead.


Day Fifteen

Kitchen
Made gluten-free baked salmon patties
Made pizza sauce
Made 2 pizzas
Roasted green beans


Menu

Brunch
Matzah ball soup with chicken
Whole wheat crackers
Quinoa and corn
Almond milk cocoa


Supper

Homemade pizza (whole wheat crusts), homemade sauce, organic cheese
Roasted green beans

 

Thoughts
Remember when I mentioned that family members were snacking on foods saved for other meals? Well, now we have the OPPOSITE problem! With several of us with tummy aches, the food is not getting eaten up as it should and I’m needing to freeze or dehydrate the leftovers so we won’t waste them. It’s a good problem to have on the one hand, as we have “extra” food for later, but I hate that my family is not feeling up to eating regularly. I guess we need to be prepared for the ups and downs of appetite when trying to provide enough food for everyone.

 


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. Vickilynn Haycraft is an author, columnist and independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained.

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About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.