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#212: What We Ate This Week, How I Prepped, & What I Spent, Part IX
The Raw and The Cooked - Simple Rhythms for SAHM, Honest Motherhood, and Books Worth Reading
Chapters
0:00
Welcome And Series Context
0:18
Post-Trip Empty Fridge Strategy
1:18
Big Restock And Breakfast Preps
2:36
Snack Plates And School Lunch Systems
4:09
Baked Goods, Scones Vs Muffins
5:08
Freezer Cookie Dough Habit
6:54
Sourdough Tortillas And Chickpeas
7:20
Grocery Totals And Midweek Top-Ups
8:49
Sunday Travel Meals And Reset Dinner
9:49
Monday Soup Night And Restock Routine
11:00
Tuesday Meatloaf And Mashed Potatoes
12:36
Wednesday Chicken Taco Bowls And Tortillas
14:04
Thursday Sheet Pan Salmon And Sides
15:18
Friday Shabbat: Challah, Steak, Salad
16:22
Saturday Leftovers And Weekly Wrap
The Raw and The Cooked - Simple Rhythms for SAHM, Honest Motherhood, and Books Worth Reading
#212: What We Ate This Week, How I Prepped, & What I Spent, Part IX
Feb 26, 2026
Season 5
Episode 212
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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