Food Pantry Cooking

Week 2 of the 30-Day Spending Freeze – July 17 – 23, 2016

I received a very generous variety of foods when I went to the Food Pantry on Wednesday, July 13, 2016. There were a lot of fresh vegetables: Broccoli; Brussels Sprouts; Pea Pods; already-slice Red Onions; Red Potatoes; Red and Orange mini Sweet Peppers; and an Asian Cashew Slaw Mix (see recipe below for what I did with the Slaw Mix). There were also a lot of fresh fruit; Bananas; Mangos; Oranges; Grapes; and Limes. (see photo of fridge, below)

I also received quite a bit of dairy. I gave away some of it, due to being lactose intolerant. I also received a dozen eggs, which I gave away because I had already purchased a dozen fresh from a co-worker who gets them straight from the farm. There were also a lot of non-perishables, as well as a good selection of Gluten Free goodies.

This is what my fridge looked like after receiving the food:


Because the fresh foods can be on the cusp of spoiling, and because I work full time, sometimes things get away from me. But, part of being Frugal is making the most of food that many others would throw away.

I work 12:30 – 9 pm M-F. My ‘lunch’ at work is usually at 5 pm, so that is the main meal I cook for, and I eat basically the same thing all week!

Here’s what was for lunch all week:

Here’s the Recipe:

Asian Chicken Stir-Fry

6 servings

1 package Asian Cashew Slaw kit

2 cooked chicken breast, cubed

1 lb pea pods

6 mini sweet peppers, julienned

Stir fry all ingredients. Once thoroughly cooked, add one package of the Sesame Oil dressing included in kit. Stir and serve with rice of choice.

Being Frugal isn’t painful, nor is it about doing without. It is about being creative with what God blesses you with.

In every thing give thanks: for this is the will of God in Christ Jesus concerning you.” 

1 Thessalonians 5:18 (KJV)

~ Blessed Frugalling ~ Beth


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