Category Archives: Main Dishes

Comfort food, Crock pot, Healthy, Less than 5, Main Dishes, Slow cooker, Soups, Vegan, Vegetarian

Parsnip, Potato, & Leek Spring Soup

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I don’t know about the weather elsewhere, but the weather here in Connecticut seems to be very bi-polar.  One day it is in the 50s and sunny, and I am getting cabin fever and want to plant everything in the seed catalog immediately, the next day we get almost a foot of snow dumped on us overnight.  What’s going on here?

I am so thankful that CT has some amazing farmers who have hoop houses, green houses, store rooms, and other ways of extending our crazy growing season, so that we are already getting some of the first tender crops of the springtime.  Though not quite yet asparagus season, we have access to several root crops (beets, parsnips, onions, potatoes, leeks…), winter squash, eggs & meats, and tender fresh greens (grown inside of course).

Spring Farmers Market Foods

Usually I plan the week’s meals before going to the store, but I decided to get crazy this week, and let the market make my meal plan.  Whatever was fresh and available, I will form the week’s meals around that.  This is one small step on my lifelong journey to be a locavore (to eat whole seasonal foods grown as close to me as possible as often as possible).

A big bag of fresh microgreens, spinach, and head lettuce means tons of fresh salads.  Healthy brown eggs means breakfasts, frittatas, and quiches.  CT grown oyster mushrooms may be grilled, sauteed, added to soups, or stir fried.  The fingerling potatoes will complement just about anything, and the beets too have many many options.

Soup spices whole

The first dish I decided to make (after a giant fresh greens salad, because I couldn’t wait and helped myself almost as soon as I got home) was a slow cooker soup.  I had obtained leeks, parsnips, and fingerling potatoes.  Combined with onions I had over-wintered, fresh ground spices, and canned turkey broth (from Thanksgiving!) it would be the perfect thing on a chilly snow-covered day.

Parsnip Potato Leek Soup Ingredients

Ingredients:

  • 1 large parsnip (or carrot)
  • 1 large leek
  • 3-5 small potatoes
  • 1/2 medium onion
  • 2-3 cups bone broth, vegetable broth, or water
  • Optional spices: black pepper, fennel, cumin, sea salt, garlic

Spring soup in the crock pot

Step 1: If using fresh whole spices, grind them up in a coffee or spice grinder.  In a crock pot or small soup pot, add the broth.  Wash the outside of the produce, but leave the skin on.  Dice up the potatoes, parsnip, onion, and leek and add to the pot.  Add water to cover.

Step 2: Cook in crock pot on “high” for 4 hours or “low” for 6-8 hours, or bring to a boil on the stove, and simmer for 1-2 hours. Serve fresh with a drizzle of olive oil and maybe some thick bread or rolls.

 

 

Healthy, Main Dishes, Salads, Vegan, Vegetarian

Spring Microgreens Salad with Beet Vinaigrette

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As spring slowly begins to win the seasonal fight with winter, tender crops begin to appear in the local markets.  Radishes, greens and lettuces, root crops, winter squash, carrots, onion and potatoes both old and new along with greenhouse grown herbs, eggs and meats and dairy, and mushrooms abound.  Take advantage of fast-growing baby greens and all the chlorophyll and concentrated nutrients they offer with lots of fresh spring salads!

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Basically any meal starts off right with a heap of greens of any kind, topped with various seeds, nuts, vegetables, or proteins of your choice.  Choose darker or colorful varieties for the most nutrition, including kale, spinach, sprouts, arugula or rocket, and watercress.  You can also whip up your own salad dressing at home in the time it takes to mix & shake, and it will be far tastier, healthier, and cheaper than a plastic bottle full of chemicals.

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All  you need is a mason jar, an oil, an acidic (vinegar, lemon juice) and flavorings (fresh or dried herbs/garlic/pepper).  This recipe is for a beet juice vinaigrette, which has tons of delicious flavor, liver-cleansing benefits, and as a bonus is a lovely pink color!  I’ll bet you topping any salad with this will automatically make you smile.  For the beet juice, you can either roast and juice fresh beets, or you can use the juice from canned beets, no judgment here.

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Ingredients (makes about 2 cups salad dressing):

  • 1/2 cup olive oil
  • 2/3 cup apple cider vinegar
  • 1/2 cup white balsamic vinegar
  • 1 tsp fresh ground black pepper
  • 1/2 cup beet juice
  • 1 heaping tsp miso

 

Step 1: Put all ingredients into a mason jar or other jar with a lid, and shake it up until emulsified.  The miso may take a bit to dissolve, but it’s worth it.  It adds a salty depth of flavor and a healthy boost of probiotics.  Refrigerate for up to 1 month.

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To make this lovely salad yourself:

  • 2 cups fresh mixed baby greens
  • 1/2 can sliced beets
  • Handful of almonds
  • 1 tsp chia seeds
  • 1/2 cup artichoke hearts
  • 1 tbsp dried cranberries
  • 3-4 tbsp beet salad dressing

Place the greens on a large plate.  Add the beet slices (save juice for the dressing), artichoke hearts, nuts, seeds, and berries.  Shake up your vinaigrette and pour over all.  Smile, and enjoy!

Feel free to experiment with your salad dressing.  Try using lemon juice or lime juice, add chopped fresh herbs like mint, parsley, or cilantro, add crushed fresh garlic or peppercorns, use any kind of vinegar or oil you want.  It is so quick and easy, you are bound to find recipes you enjoy, and may never go back to store-bought dressing again!

 

Have you made your own dressings?  What is your favorite recipe?

Comfort food, Dips and Sauces, Healthy, Less than 5, Main Dishes, Pasta, Vegetarian

Balsamic Brown Butter and Collard Greens Sauce

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This particular sauce is what I made to go along with my mouth-watering Butternut Squash Gnocchi.  Something about the combination of the autumn/wintry flavors and chewy texture of the gnocchi with the buttery but tangy sauce just makes fireworks happen.

And the gnocchi have hidden vegetables in it, plus this sauce packs in a serving of your daily greens!  So much health, in one deliciously sneaky meal!  No one will ever guess.  But they will ask for seconds.  Maybe thirds.

Ingredients:

  • 4-5 good-sized collard green leaves, torn
  • 2 cloves of garlic
  • 1/2 white onion
  • 1/2 stick of butter
  • 1/2 cup balsamic vinegar and/or lemon juice

Collard Greens Pasta Sauce Ingredients

Step 1: Place all ingredients but the butter & vinegar in a blender and pulse until chopped into small pieces.  Alternatively you can use a knife and chop them up yourself.  (But Ninja blender. So good.)

Balsamic Brown Butter and Collard Greens

Step 2: Melt the butter in a pan, and bring to just a simmer.  Once it starts to turn brown, add all the chopped vegetables, and add in the balsamic vinegar.  Bring back to a simmer, and cook for 10-15 minutes, serve hot over fresh pasta.  Maybe a little fresh shaved Parmesan on top, if you’re feeling festive.

 

PS: You can substitute other greens in here if you don’t have or like or feel brave enough yet to try collards.  Try a nice safe spinach, or something crazy like mustard greens or beet tops.  Let me know how it tastes too!

Comfort food, Healthy, Less than 5, Main Dishes, Pasta, Sneaky Healthy, Vegetarian

Butternut Squash Gnocchi

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During my whole January Freezer Month challenge (read how that went during weeks one, two, three, and four) I had used half of a decorative butternut squash to make butternut squash macaroni & cheese.  This is one of my favorite fall & winter time meals, because it has all the creamy comfort of mac n cheese with an added boost of vitamins and fiber.  It totally counts as a serving of vegetables!

But what I had discovered was that even a deceptively small-looking squash can create a ton of pulp!

Mashed Butternut Squash

This giant bowl of squash was half!  Yes indeed.  So, being the frugal epicurean chef I am, I decided this was not to go to waste.  After searching the interwebs for inspiration, I had seen several options that were contenders, but in the end the winner was butternut squash gnocchi.  It’s the sauce that sealed the deal, which I will tell you about in just a second.

For those who don’t know what gnocchi is or have never had them, go find your nearest authentic Italian restaurant and re-evaluate your life choices.  Just kidding.  Make this recipe instead!

Gnocchi are typically thick, soft dumplings that may be made from semolina, wheat flour, egg, cheese, potato, breadcrumbs, or similar ingredients.  You basically make a thick pasta dough, and create chewy pillows from it.  The most classic gnocchi shape is the oval with ridges, created in our grandmother’s day using fork tines.  (Did you know the things that make a fork a fork are called tines?  Now you know.)

Pressing Butternut Squash Gnocchi

Growing up in Youngstown Ohio, a city with some serious mafia ties (seriously, go read about it), we have some crazy good Italian restaurants.  Thus I am well-versed in gnocchi.  I’ve even taken a foray into gnocchi making previously, with acorn squash and potatoes.  So I was fairly confident that this project would turn out well.  And boy did it ever!

Butternut Squash Gnocchi with Balsamic Brown Butter and Collard Greens Sauce

The process does take a little bit of time, I think it was just over an hour start-to-finish, and I had already-cooked squash to work with.  So be sure you have about 2 hours prior to tackling this.  But trust me, it is well worth it!  My fiancee, who is allergic to vegetables, told me this was delicious and amazing and asked for seconds.  He didn’t even believe me when I said there was squash in it.

The sauce is much easier, I just whipped it all up in my amazing Ninja blender (a Christmas gift from said fiancee) and simmered it on the stove to brown the butter.  But I am convinced that the two flavors and textures are the magic that elevates this from “weeknight pasta” to “so good this could be Valentine’s Day dinner at a 5-star restaurant”.  But at home.

But hey, I’m not gonna tell you what to top your gnocchi with.  If you like marinara, go for it.  If Alfredo is your thing, rock on.  Shoot, if you want to eat your gnocchi naked, that’s fine with me.  Just make sure the blinds are closed. 😉

Butternut Squash Gnocchi Ingredients

Ingredients:

  • 3 cups cooked, mashed butternut squash
  • 4 1/2 cups flour plus extra
  • 2 tbsp Italian seasonings
  • 2 tsp nutmeg
  • Sprinkle of ground pepper and salt

Step 1: If you haven’t cooked your squash, do that first.  Go ahead I’ll wait.  Bake it, microwave it, steam it, whatever.  Then mash it up.

Cutting Butternut Squash Gnocchi

Step 2: Mix your cooked, mashed squash in a large bowl with the other ingredients.  Add seasoning to taste, so if you want it heavy on the spices, do it, or go nuts and add cinnamon.  Get your hands all up in that squishy dough mess and mix it up nice.  Add more flour, 1/4 cup at a time as needed, until the dough just barely still sticks to your hand.

Boiling Butternut Squash Gnocchi

Step 3: Separate out about 3 cups of dough, and turn out onto a floured surface.  Pinch off a good handful, and roll it into a log.  Cut the log into 1/2 – 1 inch squares.  Each individual piece will be one noodle/dumpling/gnocchi.  If you’re feeling fancy, go ahead and roll each gnocchi over the tines of a fork to create ridges.  (I recommend this step mostly because the ridges create a nice place for the sauce to stick to!)

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Step 4: Bring a large pot of water to a rolling boil.  (Here’s a secret tip: I actually used chicken broth to boil the noodles, for extra flavor and because I like bone broth).  Boil the gnocchi for about 10 minutes, until they float to the top.  Remove with a slotted spoon.

Cooked Butternut Squash Gnocchi

Step 5: Top your gnocchi with sauce or topping of choice, and then watch whoever is eating this oooh and ahhh.  Including yourself.  Go ahead and pat yourself on the back too, that’s step 6.

Butternut Squash Gnocchi with Sauce

And if you are just dying for the sauce recipe I used, don’t worry I won’t tease you and leave you waiting.  Oh wait.  Yup, you have to wait until Thursday’s post.  It will be worth it I promise.

Freezing Butternut Squash Gnocchi

Oh, and did I mention this makes a crap ton?  This recipe made me about 7 dozen gnocchi total, so I ended up freezing about half.  Just lay them out in one layer in the fridge for 1 hour to overnight, then pop in a freezer bag or container and they will keep for about 6 months.  So one day’s hard work equals one amazing meal now, and another amazing meal sometime later.  Jackpot.

 

Administrative, Finances, Healthy, Main Dishes, Review

January Pantry Challenge

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Wow, so February starts in just a few hours, 2016 is already 1/12th over!  How are you all doing with those new years resolutions?  Been to the gym every day, stuck to a calorie goal, finances in ship-shape, in fact taxes have already been filed?  Yeah, me too.

Just kidding!

I don’t really do the resolution thing, because it is far too easy to set yourself up to fail.  I am more a believer in long-term goals with short-term goals break down.  By taking a big life goal, solidifying your reason for desiring it, and then breaking it down into smaller, easily achievable goals, you set yourself up for continual personal improvement.  Plus you have the ability to look back and see what worked and what didn’t, and tweak or change your goals if your lifestyle and desires have changed.

This is the final post in a series of a challenge I set for myself Jan 1st, to cook out of my pantry/freezer and only spend $20 per week on fresh groceries.  Below are the first three week’s summaries:

Week 1 Recap
Week 2 Recap
Week 3 Recap

This final week, I was surprised at how quickly this month had flown by.  When I did my one grocery stop, it felt like more than enough.  I think I have adjusted to fewer grocery store trips, which is likely a very good thing.  Looking back at the past few weeks’ lists, I realized I still had 3 out of 4 kiwis in the refrigerator.  I also had to throw out half the cucumber because it went to mush before I could slice & eat it.  Other than that, I have done quite well with not buying too much or wasting produce.

Fruit/Veg $11.96 Meats $3.29
Celery 1lb $2.49 2/3 lb ham $3.29
Ginger root $0.30 Dairy $5.35
3lb oranges $3.77 White cheese $1.48
Bananas (8) $1.35 Organic yogurt $3.87
Avocados (2) $2.00
Collard greens $2.05 Total $20.60

 

This week I got brave and bought a head of collards, because I know they are chock full of chlorophyll and good stuff.  I chopped up a few leaves to toss into salads, some of the leaves got blended into a sauce for the gnocchi, leaves were added to soup, and one day for lunch I used the leaf as a wrap for tuna salad.  I also ended up getting a small pack of ham and some white cheese to make sandwiches for my fiancee for lunch.

White Bean, Sausage, & Collards Soup

Jan 23 – Pork ribs & baked potato soup
Jan 24 – Leftover stuffed shells for lunch, pork chops, Spanish rice & salad
Jan 25 – Buffalo chicken sandwiches
Jan 26 – Butternut squash gnocchi
Jan 27 – Sausage, white bean, & collard greens soup
Jan 28 – Lasagna with spinach
Jan 29 – Leftover lasagna
Jan 30 – Leftover pizza, buffalo chicken on salad

AS for the budgeting part of the challenge, not counting the couple of times we had meals outside the home, the total I went over is: $3.30 + $2.34 + $1.08 + $0.60 = $7.32

Which means a total of $87.32 for all the “fresh” groceries the entire month of January.  Not bad at all.  I don’t think realistically I can keep that up for many more months beyond this, but it is a good illustration of how much having a stocked pantry can help, especially in case of a natural or financial emergency.  Now I know that if something catastrophic were to happen, or the fiancee and/or I were to lose a job and we had to really tighten our belts, the pantry I normally keep can indeed see us through.

 

How about you, any resolutions or goals you are keeping, or struggling with?  Feel free to share!

 

Comfort food, Healthy, Main Dishes, Sneaky Healthy

Mediterranean Meatloaf Muffins

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How many of you like food that is tasty?

Everyone? Yeah, I thought so.

How many of you like food that is really easy to prepare and cook?

Again, lots of hands.

And how about food that is actually healthy?

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What if I told you I can give you all three?

Oh yes, it is possible.

These Mediterranean meatloaf cakes are super easy, take less than 30 minutes to make, are fairly affordable, and overall quite healthy.  You can make a few dozen at a time and freeze them for later too, if you’re so inclined.  You can also make one large meatloaf using the same ingredients and a bread pan rather than muffins.

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Ingredients:

  • 1 pound ground beef, turkey, chicken or pork
  • 1/2 cup raw oats
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 1 small eggplant, diced
  • 3-4 green onions, chopped
  • 1/2 cup greens (spinach, kale, collards, etc)
  • 2 eggs
  • 2 tbsp garlic salt

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Step 1: In a large bowl, mix  together all your ingredients.  You can also grate the vegetables if you want them even more mixed in and less noticeable.  If you don’t want to use oats, you can use breadcrumbs or crackers instead.

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Step 2: Preheat the oven to 350 degrees.  Spray a muffin tin with vegetable oil, and pack about 1/4-1/3 cup into each muffin depression.

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Step 3: Bake at 350 for 20-25 minutes, or until totally cooked throughout.  You can top these with gravy, traditional meatloaf sauce, or just serve em up plain like I did.  They go great with baked or mashed potatoes on the side.

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And they’re so pretty!

Administrative, Finances, Informative, Main Dishes

Pantry Challenge – Week 3

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So now we are in the home stretch of this challenge!  Week 3 of January has come and gone, and I’m planning our final week of January and eating from the pantry.  If you’re just tuning in and want the full scoop, check out these posts:

How it all started & Why
Week 1 Update
Week 2 Update

The only wrench in this week so far is the impending snow storm the East is getting this weekend.  As I write this early Saturday, we already have a few inches of accumulated snow, with more on the way all weekend long.  But I’m not worried.  We have plenty of food still stocked in the freezer & pantry, including non-cook items like packaged salmon & tuna, granola bars, and pop-tarts (yeah, I still have a few boxes I bought on sale a while ago hanging out…)

Chair covered with snow

To prepare for the snow storm, we also brought in three extra stacks of fire wood and piled it in a corner of the living room, found three flashlights and made sure there were new batteries, and have lots of water stored away, just in case.  When it comes to Mother Nature, you just never know what she’s gonna throw at you.

This week, all I’ve bought at the grocery store includes:

Dairy Fruit/Veg
Kefir (2) 5.28 Avocado 0.98
Half and half 3.98 Apples (3) 1.87
Ricotta cheese 3.47 Bananas (9) 0.86
Yogurt (8) 3.64 Oranges (2) 1
TOTAL $21.08 Pears (2) 1.32

 

I’m just over my $20 limit, which is fine.  All told, I’ve gone over each week, but by $3 or less each time.  If this were an actual life-or-death financial situation, I would definitely not be buying as much fresh produce, or any at all.  Sometimes, you have to sacrifice short-term nutrition until you are in a more stable financial place before you can add back in fresh produce and dairy.  But I am lucky enough to have the resources to not worry if I go over my budget by a dollar or two, and am very thankful for that!

This past week’s menu included:

Jan 16 – Butternut squash macaroni & cheese for lunch, Olive Garden for date night dinner
Jan 17 – Black bean turkey burgers & fries, salad
Jan 18 – Chicken cacciatore
Jan 19 – Leftover burgers, asparagus, potatoes
Jan 20 – Burritos
Jan 21 – Stuffed shells, salad
Jan 22 – Leftover buffet

Breakfast was mostly oatmeal (steel cut oats, dried cranberries, cinnamon & water or nut milk) or toast & almond butter, and lunches were almost exclusively leftovers from dinner.  One day I went and got lunch from a food truck at work, and one night we used a gift card from Christmas to go to Olive Garden for dinner.  Both of those occasions ended up giving us enough leftovers for two more meals as well, so one time eating out = 3 meals total.

Butternut Squash Macaroni & Cheese

Overall, this challenge is not as challenging as I thought it might be, but that is likely because I’ve stocked up so thoroughly before now that I have too much excess.  So I guess I’ve learned I need to either calm down on buying when there are deals (sad face) or have these challenges on a more regular basis, where I use up a good portion of pantry items before I buy more.

It is also teaching me to be more creative about leftovers.  For example, I had a butternut squash that I had used for decoration for Halloween (yup, they last a looooong time) and also some cracker-sized cheddar cheese slices I’d bought on sale and we never used.  Therefore, I naturally decided to make butternut squash mac & cheese.  Even using only half the squash made a TON (there is still enough for another serving or two…) and I have half a cooked and mashed squash, to turn into soup, or butternut squash gnocchi this week!

Butternut Squash Macaroni and Cheese

Just looking in the fridge at what odds and ends are still hanging around can give you ideas about what to make that will cost you little to nothing extra for a whole new meal, so this is a big money-saver.  And of course, if all else fails, make soup!  Now with winter finally roaring to life, there’s nothing quite so warm and comforting as a hot bowl of soup.  You can throw just about anything into a pot, add water and spices, and have a meal ready in 20 minutes flat.

Stay tuned for the final week!

 

Crock pot, Healthy, Main Dishes, Slow cooker, Vegan, Vegetarian

Almost Work-free Curry

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Curry is one of my favorite meals ever, because you can make it in a crock pot and basically do no work, or in a sauce pot and also do almost no work!  I’m sure that there are curry recipes which take many exotic ingredients and hours of preparation, but for a basic recipe, and an American palate, curry is super simple.

This curry incorporates chickpeas, sweet potatoes, and other aromatic vegetables for an amazing, nutritious, tasty recipe.  I used basically a jar of salsa starter that I had canned earlier in the summer, but you can also use frozen veggies, or fresh diced veggies. This is very filling, especially if served over rice.  If you must have meat, feel free to also add some pork or chicken or beef.

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Ingredients:

  • 1 can chickpeas, drained
  • 1 medium sweet potato, diced
  • 1 medium white or yellow potato, diced
  • 1/2 bell pepper, diced
  • 1/2 onion, diced
  • 1 can crushed or diced tomatoes
  • Optional: 1 tbsp turmeric, 1 tsp cumin, 1 tsp cinnamon, 1 tsp red chili pepper, 1 tbsp garam masala

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Step 1: Dice up the potatoes and throw them in a sauce pot or crock pot.  Add the diced tomatoes and vegetables.  Bring to a boil, then cover and reduce to a simmer and cook 20-25 minutes.  (Or set to low and cook 2-4 hours).

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Step 2: Open the chickpeas and drain.  Add to the pot, along with any spices you want to use.  Cook just until everything is heated through, if using a crock pot, add about 30 minutes before serving.  If desired, boil some rice and serve with the curry, or you can serve with flat bread.

 

Dips and Sauces, Healthy, Less than 5, Main Dishes

Spinach Stuffed Chicken Rolls

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You know how sometimes you just want to make a meal that looks really nice and impressive, but you don’t want to spend hours in the kitchen?  No energy or time for that today.  Well, here’s a great recipe that can easily be customized, takes less than 5 ingredients, and in under 30 minutes you have a very nice dinner that other people will think took all day!

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For these rolls, you can use any thin cut of meat.  Try pork chops or a thin flank steak.  Even a firm white fish fillet would work.  You can then stuff it with any types of vegetables, kraut, stuffing, mashed potatoes, etc.  (See my stuffed pork chops for an example).

For this particular recipe, I thawed some boneless skinless chicken breasts, and then cut them in half down the center.  Then each half I put between two sheets of wax paper, and pounded them thin with a rolling pin.  You could use a meat cleaver or heavy glass as well.  The thinner they are, the faster they cook and the better able to roll them up they will be.

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Ingredients:

  • 2 thin slices chicken breast
  • 1/2 cup spinach leaves
  • 2 slices white American cheese
  • Optional: yogurt-dill sauce

Rolling up the chicken breast

Step 1: Pound the chicken thin, or use very thin cutlets.  Lay the chicken flat, and layer on the cheese and spinach.  Wrap the chicken around itself into a roll, secure with a toothpick if needed.

Insert toothpick to hold chicken roll together

Step 2: Set the oven to 350, and place the rolls in an oven-proof baking dish sprayed with cooking spray.  Optional: top with *yogurt-dill sauce.

Chicken rolls covered in yogurt-dill sauce

Step 3: Bake for 30-35 minutes, until chicken is fully cooked.

Chicken rolls and dill sauce baked

Serve your lovely rolls alone, or with whatever side dishes you like.  I made some rice and cranberry sauce, and let me tell you, chicken and cranberry sauce is an awesome combo!

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To make the dill sauce, the recipe is below.  This topping is great because it is so simple, and so versatile.  Spread it on sandwiches, add cucumbers to make tea sandwiches, use it on chicken, pork, or fish.  Try different herbs too, to change up the flavors.

*Yogurt-Dill Sauce:

  • 1/3 cup plain greek yogurt
  • 2 tbsp chopped fresh dill
  • 1 tsp garlic salt
  • 1 tbsp lemon juice

Dill and yogurt sauce ingredients

Mix all ingredients in a bowl.  Enjoy!

[amd-zlrecipe-recipe:48]

 

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Administrative, Finances, Healthy, Informative, Main Dishes

Pantry Challenge – Week 2

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To read earlier posts on this challenge, why I’m doing it, and how the first week went, go here:

Welcome to 2016!
Pantry Eating Challenge – Week 1

This is week 2 update.  Things are still going well.  I have to fight the urge to go grocery shopping almost every day, which I know makes me a total weirdo. 🙂  I went to the store twice this week, once for bananas, and then again because we were almost out of milk, yogurt, kefir, and fresh vegetables.  I still hadn’t used the asparagus I bought last week, but we went through milk faster than I thought we would.

What did I buy this week?

Dairy Fruit/Veg
Yogurt 3.9 Bananas (8) 0.6
Kefir 8.37 Blueberries 1.49
Gallon milk 2.69 Can pineapple 0.99
Spinach 1.49
Org. bananas (6) 1.82
TOTAL 22.34 Cucumber 0.99

 

The first store trip was just for the organic bananas, and I picked up a cucumber as well because I knew I had a little bit of dill left from 2 weeks ago.  Mixed with plain greek yogurt, it made an awesome topping for lemon pepper fish.  The second trip was Thursday, and I absolutely love that ALDI is on the ball with healthy offerings!  They now have many items from their own label which are gluten-free, organic, natural, etc.  They offer some of the best prices around.

Yogurts and bananas are a staple we go through pretty quickly.  The blueberries, to be honest, were an impulse buy because they were on sale and looked so good!!  And they really were, totally worth it.  Then the spinach was another staple item, and we were almost out of milk & kefir.  The pineapple was another impulse, because it’s high in vitamin C and I anticipated making smoothies at some point.  Or potentially another batch of cranberry sauce, because I still have about a pound of raw cranberries in my refrigerator.

The menu from this week included:

Jan 9 – Leftover seafood linguini
Jan 10 – Steak, rice, & steamed broccoli
Jan 11 – Lemon pepper breaded fish with cucumber dill yogurt and mashed potatoes
Jan 12 – Quinoa & red beans
Jan 13 – Beef roast, chopped potatoes & carrots, asparagus
Jan 14 – Shrimp fried rice
Jan 15 – Leftovers

Breakfasts included oatmeal with dried fruits & nuts, whole wheat English muffin with almond butter & jam, smoothies, or a fried egg sandwich on whole grain toast.  The bread products were purchased on super sale a while ago and in the freezer, as were the beef roast, steaks, white fish, and shrimp.  Potatoes can last for months at room temperature away from light, and carrots can last several months in the crisper.  Even if they start growing eyes or hairs, they are still edible.

Quinoa is a very healthy seed, and a whole grain.  I chose to use quinoa instead of white rice for the red beans, and it was a perfect match.  The beef roast I pulled out of the freezer and thawed in the refrigerator a day before cooking.  Fried rice is always a good choice, because you can add pretty much any vegetable ever, so it’s a good way to use up what’s about to expire and also you can spread out a smaller amount of meat to feed you several meals.  I used a pound of shrimp here, and the bag I purchased was two pounds, so I still have one more pound of shrimp in the freezer.

You’ll also notice that I incorporate leftover nights often, as well as taking leftovers for lunch.  I often make lots more than we need for one meal on purpose, because then I just pack it into single serve tupperware, and we have another meal just waiting to be heated up.  This makes packing a lunch super easy, and on days when I don’t want to cook dinner, we already have several different options available from the past couple of days.  Leftovers are an awesome way to cut down on the time spent cooking, as well as save yourself some money too.

Let’s see how this week goes!  Halfway there…