Tag Archives: one pan meals

Weekly Eating – 1/22/18

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!

 

This weekend I was on my A-game with meal prepping.

Sunday meal prepping

Bell peppers were on sale for 0.99/each, which usually only happens in the height of summer. So naturally I planned on making a batch of stuffed peppers. I’d also been hankering for hummus, so I whipped up a half batch in the blender, and at the last minute decided “why not throw in some turmeric too?” It came out a lovely vibrant yellow! I even used real tahini rather than my usual cheap-o peanut butter.

stocked refrigerator after meal prepping

With the other half can of chickpeas I made a Greek tabbouli type salad with cucumber, tomato, couscous, and red onion. (CRAP! I should’ve added kalamata olives too… ah, next time.) Bags of pre-cut cauliflower were cheaper per pound than buying a whole head, so I roasted a bag of that and added buffalo sauce for funzies. And a big ol pan of enchiladas, mostly pork for the boy with two black bean and mushroom vegetarian ones for myself.

black bean mushroom enchilada

Blueberries were also on sale this week, so I portioned out a few small containers. Whew! Now, on to the week!

Monday:

Breakfast – a piece of fruitcake from the holiday Food Swap! I had never had fruitcake, since it has such a sterling reputation, but y’all. This lady’s recipe was amaaaaaazing! It was dense and moist cake, and was just bursting with huge chunks of mango, apricot, papaya, and whole nuts. It was seriously addictive. I’m so bummed it is a super secret family recipe, she legit won’t share it!

holiday fruitcake and tea

Lunch – Lentil & couscous stuffed pepper. This is so simple, just cook 1 cup couscous, rice, or quinoa. Mix with 1 cup cooked lentils, black beans, or pinto beans. Add 1 can diced tomatoes, and stuff into 3-4 bell peppers. Bake for 350 about 25-30 minutes until soft.

lentil and couscous stuffed bell pepper

Dinner – Stir Fry! I used some veggies from the fridge and some from the freezer, plus the tofu from the sale a few weeks ago, to whip up tonight’s batch of stir fry.

stir fry veggies in pan

Note to self: when oven-baking tofu, don’t use the pre-chunked kind! The pieces are just too small and stick to the pan something awful. It was still super tasty though.

tofu stir fry

Snack – blueberries

blueberries

Tuesday:

Breakfast – I made some oatmeal with dates, but forgot to take a photo, oops! It was tasty and warm, and very filling.

Lunch – Tabbouli. I like this type of meal because it’s totally fine at room temperature and very portable. I didn’t even need a lunch bag I just threw it in my work bag and went.

tabbouli with chickpeas, cucumber, and red onion

Snack – I had got some protein bars on super sale (like 90 cents) and tried one today. It was horrid. It was hard but chewy, and tasted like basically a caramel with protein powder. And also had chunks of raw coconut. Gag. I swallowed the one small bite and tossed the rest. I hate wasting money 🙁

Dinner – White Bean & Barley Soup – this was a crossover between my Ham & Barley Soup and my White Bean Soup. I didn’t have a lot of ham, just a tiny bag of a few frozen cubes left over from who knows when that we found in the freezer. So I figured, add a can of white beans to bulk it up, and dang, it was a great combo! This might be my new go-to.

ham, white bean, and barley soup

Wednesday:

Breakfast – loaded baked sweet potato. I zapped it in the microwave covered in a wet paper towel for 10 minutes, then piled on some black beans, salsa, purple sauerkraut & avocado. Mind blowingly good, and I nommed the whole thing!

loaded baked sweet potato

Lunch – Black bean & mushroom enchilada, buffalo cauliflower, and blueberries

black bean enchilada with buffalo cauliflower

Dinner – Black bean veggie burger with Green Goddess, sauerkaurt, freezer mac n cheese, and veggies on the side. Yes, I know I had black beans at every meal today, and yes I’m quite proud of that fact.

veggie burger with green goddess and mac n cheese

Making our way further into the freezer, I pulled out a box of Aldi black bean patties and an old pre-made mac n cheese, plus some frozen edamame and corn on the side for a colorful, healthy, and super filling dinner.

ALDI black bean veggie burgers

Snack – tea and a Stroopwafel. GUYS. Have you had a Stroopwafel?? It is as much fun to eat as it is to say! It’s a thin, crispy waffel, well, two of them, with a layer of sweet salty caramel in between. It is absolute heaven with a cup of hot green tea.

tea and stroopwafel

Thursday:

Breakfast – Homemade yogurt with blueberries and tropical granola

homemade yogurt parfait with blueberries and granola

Lunch – Stuffed Pepper & a banana

stuffed bell pepper and a banana

Dinner – The famous One-pan Buffalo Potato Bake, with previously cooked & frozen pulled pork. Have I mentioned my love of freezer meals enough yet?

buffalo pork potato bake

Snack – blueberries and a Sesame bite from Puerto Rico!

berries and sesame bite

Friday:

Breakfast – PBJ sandwich thin

peanut butter and jelly sandwich thin

Lunch – lentil & couscous stuffed pepper & blueberries

lentil and couscous stuffed pepper with blueberries

Dinner – Masoor Dal, or red lentils, over black ‘forbidden rice’

ingredients for masoor dal

I want to cook more ethnic dishes this year, so I’m easing into it with a super simple dish. Lentils are insanely good for you, and insanely cheap too. Plus all the spices in typical curry are also highly rated on the health-o-meter.

red lentils and black rice

Snack – Turmeric hummus and veggies. How could you not love the neon yellow color?!? I know I did.

bright yellow turmeric hummus

The Weekend

This is another chill weekend, as the boy is still not feeling 100%. I’m planning to head over to Spice Bazaar and pick up some more delish Indian foods and spices, and while I’m on that side of town I’ll hit the ALDI as well. We are running a little low on produce.

Food Total: $41.23
Meats $2.89 Dairy $4.40 Staples $7.49 Fruit/Veg $26.45
1lb turkey 2.89 Yogurts 11 4.4 Flatout Wraps 2 6pk 5 Bananas 12 3.07
seltzer 12 pack 2.49 Avocado 2 2.5
chopped cauliflower 4.99
bell peppers 4 3.96
1 cucumber 0.99
pint mushrooms 1.99
blueberry pints 2 3.76
Dry prunes 18oz 5.19

Eating healthfully does not have to be expensive!

I mean, look at the enchiladas. $1.99 for 10 tortillas, $1.25 for a can of sauce, $1.99 for pint of mushrooms (I used half), $0.25 for a can of black beans = $5.48 total and you can make 8 enchiladas, so 0.68 per serving! With 2 tortillas left over for a PB, banana, & honey snack or turkey pinwheels.

What about the stuffed peppers? $3.96 for 4 peppers, maybe 0.50 worth of lentils and another 0.50 of couscous (or rice), 1 can of diced tomatoes at 0.25 = $5.21 total so $1.30 per serving. And if you don’t have a big appetite one huge pepper can be 2 different meals. They also freeze pretty well for later.

Lessons Learned

Meal prepping is such a great time saver! I enjoy cooking too much to make enough for lunches and dinners, I would get bored quickly. But for lunches, it is really nice to already have meal options cooked and packed and ready to go, you just grab the container you want that day. Same thing for healthy snacks.

 

How about you guys, did you have a great week or a learning week?

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.
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http://www.budgetepicurean.com/less-than-5/one-pan-buffalo-chicken-potato-bake/

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