Tag Archives: baked potatoes

Weekly Eating – 10/1/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

As promised, I spent a big part of the weekend planting the fall things and ripping up the summer things. Tomatoes and beans are now composting, and kale/beet/radish/broccoli/cabbage are in the ground. Fingers crossed we get something edible. I’m already planning next spring’s garden.

Monday:

Breakfast – Avocado and egg sandwich, quite filling and tasty

avocado and egg toast

Lunch – Leftover from the weekend roasted vegetables, with a small piece of steak under there (hah, I bet at least one person thought “under where?”)

roasted fall vegetables

Snack  – homemade creamy hummus and raw veggies (I ended up not being hungry enough to eat the peaches I canned)

creamy hummus and raw vegetables and canned peaches

Dinner –

 

Tuesday:

Breakfast – Peach oatmeal

Lunch – out to lunch with a coworker

Dinner – Lentil sloppy joes! My new favorite. With dill pickles and homemade purple sauerkraut

sloppy joe with lentils pickles and sauerkraut

Wednesday:

Breakfast – A friend at work keeps chickens, and she brought me a gift of a dozen free range eggs! I was so thrilled, because happy healthy free range chickens make the best eggs. I had a tasty breakfast burrito with bell peppers and onions and hot sauce and eggs and cheese. Nomnom.

free range egg breakfast burrito

Lunch – Leftover lentil sloppy joes! Not mad about it.

lentil sloppy joes

Dinner –I made a big batch of my crispy oven baked tofu

oven baked tofu

And whipped up a quick teriyaki stir fry to go with it

tofu teriyaki stir fry

Oh and I also have a jar of homemade apple cider vinegar that’s finally getting going! It’s a great way to use apple cores and peels and scraps. Just fill a jar 2/3, cover with water. Add about 1 tbsp sugar per cup of water needed, and cover. That’s it. Let it sit in a dark place for 2 weeks, strain, and let it sit again until tart enough.

bubbling apple cider vinegar

Thursday:

Breakfast – Another breakfast burrito!

breakfast burrito

Lunch – Out again! Shocking, I know, twice in one week. The down side of trying so hard to make friends for 2 years is that now I have them haha but at least our work meal card gets us 10% off so this was just over $4

chinese at work

Dinner – Ya’ll! Remember how when I went home for a wedding shower, I ended up coming home with a pressure cooker my mom didn’t want? I finally used it! My first item: baked potatoes.

potatoes in a pressure cooker

The good news is, it didn’t blow up! The better news is, it steamed perfect soft potatoes in 15 minutes. These things are pretty legit. And WAY less energy used than an oven at 350 for an hour.

loaded baked potatoes

Friday:

Breakfast – At the grocery store, I found an insane sale on smoked rainbow trout (like 75% off). Given my love of smoked salmon, I figured it might be similar. So I got it, because luckily for me someone brought leftover Panera, and I nabbed an everything bagel with cream cheese, the perfect lox canvas. Turns out, definitely not the same as salmon. But pretty good.

smoked rainbow trout bagel

Lunch – Leftover tofu teriyaki stir fry

leftover stir fry

Dinner – My second experience with the pressure cooker. Some tiny acorn squash that came with my Produce Box.

acorn squash in pressure cooker

Took 15 minutes yet again, perfectly fork-tender. They got whipped into a creamy cheese sauce for acorn squash mac n cheese.

acorn squash mac n cheese

Dessert – Wooo what a crazy week, out for lunch twice AND dessert on Friday! I had 2 peaches that desperately needed used up, so I cut them into a bowl with an also-near-death banana and some frozen pineapple. Topped it with some butter/brown sugar (crack) and granola, then I microwaved it for about 8 minutes and bam. Instant sweet tooth satisfaction.

fruit cobbler with ice cream

The Weekend

Saturday is a busy day! My pal Steveonomics is in town, his company is trying to convince him to move here. And so am I.   🙂  Then I have a downtown Food Tour afterwards. So definitely getting my steps in!

Then Sunday is the opposite, no plans whatsoever. Well, just getting down the Halloween decorations from the attic, because you know I’m having a party! Gotta brainstorm a good costume.

Food Total: $98.19

Uhhh… oops. I swear I went to the store with a list in hand… and then there were just a lot of good sales. At least most of the things I got were staples and fruits & veggies. The canned goods will stay for a long time, and we were down to almost nothing on rice. We had like 3 rice based meals this week, and burritos are a main way the boy stays alive, so running out of rice would be a disaster.

Meats $23.57 Staples $40.27 Fruit/Veg $30.32
smoked rainbow trout 4oz 2.97 wheat bread 3 bag spinach 2 4
frozen whiting fillets 2lb 4.97 tomato sauce 1.18 bananas 2.28
frozen cod fillets 2lb 9.97 tortillas 1.48 avocados 4 3.58
Stew meat 1.5 lb 5.66 long grain white rice 10lb 2.99 cucumber 0.69
basmati rice 5lb 8.99 carrots 10lb 5.99
brown rice 3lb 4.49 sweet onion 1.21
cereals x3 5.89 bell peppers 9 8.91
Pasta – various x4 3.96 Limes 0.99
4pk org garbanzos 3.29 Pears 2 1.88
Pasta sauce x3 5 Lemon 1 0.79

Lessons Learned

Ugh guys. I need to admit that I am not doing as great with Zero Waste as I’d hoped. But this blog is supposed to be safe space though right? How do I get better? My biggest issues continue to be cheese (sliced and shredded) and anything frozen. The boy is the main cheese consumer, and he will definitely not shred or slice his own, I’ve tried buying blocks before and they just get moldy. And I’m not that much of a saint to do it for him weekly.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

One-Pan Buffalo Chicken Potato Bake

 

 

Do you love tasty food?

Do you love having fewer dishes?

Do you love meals that you can make in under 30 minutes?

One Pan Buffalo Chicken Potato Bake

You guys. You have to try this recipe. If you only try ONE recipe from this blog, make it this one. (Unless of course you are vegetarian or allergic to potatoes or whatever.)

This dish was inspired by one of my favorite blogs Don’t Waste the Crumbs, but upon Googling I found oodles of variations! You can use any vegetable your heart desires, change up the type of hot sauce, and add as much or as little of any type of cheese that you want. And the best part is that I nearly always have all the ingredients in the house already, so no extra trips to the store.

One Pan Buffalo Chicken Potato Bake

Combined with the fact that the ingredients are all pretty darn frugal, that makes this dish an instant hit with me. Using on-sale potatoes, frozen on sale mixed veggies, and even with all the fixings, a 9×13 pan costs me under $10. It is now on my “mental rotation of last-minute meal ideas” along with stir fry, chili, and tortilla soup.

The crispy roasted potatoes, the tasty shredded chicken, spice from the hot sauce with the cooling sour cream, added health boost from the carrots and veggies… mmmm now I want some!

Pan of Baked Potato Wedges

As for the additional vegetables, I’d recommend things that you or your family like of course, and things that are quick cooking. Try spinach, peas, or thawed frozen veggies.

I used okra because I had some and I love the flavor, but go wild with mushrooms, peppers, zucchini, cauliflower, or broccoli. The more veggies you sneak in and slather in hot sauce the better!

Cup of Shredded Carrots

Ingredients:

  • 6-7 medium potatoes
  • 1 cup shredded carrots
  • 2 cooked chicken breasts
  • 2 cups vegetable of choice
  • 1/4 – 1/2 cup hot sauce
  • Optional: 1/4 – 1/2 cup sour cream or Ranch
  • Optional: 1/2 – 1 cup shredded cheddar

Frying Chicken Breasts

Step 1: Dice the potatoes to about 1-inch cubes, and spread them in an oven-safe pan sprayed with cooking oil. Bake at 350 for 30-40 minutes, until soft inside and crispy outside.

While the potatoes bake, cook your chicken breasts by baking, broiling, boiling, or sauteing. Or you could start with already-cooked chicken to be ahead of the game.

Layered Baked Potato Shredded Carrots and Cooked Chicken

Step 2: Shred the cooked chicken and spread it over the baked crispy potatoes.  Add the shredded carrots and other veggies.

One Pan Buffalo Chicken Potato Bake with Sour Cream

Step 3: Layer on the hot sauce and sour cream or Ranch, if using.

One Pan Buffalo Chicken Potato Bake

Step 4: Add the cheddar (or other cheese) if using. Bake at 350 for another 10-15 minutes.

One Pan Buffalo Chicken Potato Bake

Step 5: Try to stop yourself from devouring the whole ooey-gooey pan all at once.

 

You are welcome.

 

One-Pan Buffalo Chicken Potato Bake

One-Pan Buffalo Chicken Potato Bake

Ingredients

  • 6-7 medium potatoes
  • 1 cup shredded carrots
  • 2 cooked chicken breasts
  • 2 cups vegetable of choice
  • 1/4 - 1/2 cup hot sauce
  • Optional: 1/4 - 1/2 cup sour cream
  • Optional: 1/2 - 1 cup shredded cheddar

Instructions

  1. Cook your chicken breasts by baking, broiling, boiling, or sauteeing. Dice the potatoes and spread them in an oven-safe pan sprayed with cooking oil. Bake at 350 for 30-40 minutes, until soft inside and crispy outside.
  2. Shred the cooked chicken and spread it over the baked crispy potatoes. Add the shredded carrots and other veggies.
  3. Layer on the hot sauce and sour cream if using.
  4. Add the cheddar (or other cheese) if using. Bake at 350 for another 10-15 minutes.
  5. Try to stop yourself from devouring the whole ooey-gooey pan all at once.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/less-than-5/one-pan-buffalo-chicken-potato-bake/

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