#196: What We Ate This Week, How I Prepped, & What I Spent, Part VIII

Fall settles in as we map a full week of family dinners, pack smarter school lunches, and share the exact grocery spend that made it work. From soup and meatloaf to salmon and chili, we show how one plan and a few batch tricks stretch flavor, time, and budget.

• soup Sundays with tomato soup and sourdough grilled cheese
• meatloaf Monday with buttery mashed potatoes and a green
• quick Asian Tuesday chicken with coconut milk over rice
• hot sheet-pan salmon, rosemary mushroom cream, and leftovers strategy
• chili Friday and an easy family rotisserie Saturday
• three dozen hard-boiled eggs for snacks and gym mornings
• DIY lemon ginger shots to replace store-bought wellness shots
• Bento lunch system to pack eight lunches in two sessions
• nut-free lunch ideas and cleaner snack swaps for kids
• full grocery tally at $210 and $61 dining out
• small wins and mishaps, from missing milk to better ketchup

We’ll post the chicken with coconut milk recipe in the show notes.

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