Jan. 20, 2006 - This Week's Menu 1/20/06
I get several requests to post a full weekly menu, the recipes for the meals I make, and the cost. I’m going to give it a whirl now by breaking down each meal by cost. Let me know if it’s helpful and if I forgot anything J
First, I sat down with my grocery store’s circular and checked out what meats, dairy, and produce were on sale. This month is Shoprite’s famous semi-annual Can-Can sale. I stock up on everything I can (no pun intended!) for the next 6 months. We eat a lot of chick peas, red and white beans, and corn. These are on sale for 12/$3.48 or $0.29/can. Can’t beat that! Crushed tomatoes are on sale for 12/$4.50 or $0.38/can which is over $7 in savings. We make a lot of tomato sauce around here so I can’t go wrong for that price.
Next I try to come up with meals based on what is on sale. I also try to group my meals together to minimize waste. For example, I am making several meals this week that require fresh ginger, parsley, and cilantro. I will buy these ingredients just once, and use them many times throughout the week. The same goes for staples, spices, and items like carrots, onions, and celery. Note that all of the meals I selected vary in taste so that I’m not making the same type of dish over and over again.
Also noteworthy is the fact that I have two vegetarian dishes, two beef dishes, two pork dishes, and one chicken dish. I usually like to add a fish meal, but this week I did not. I expect that we will eat leftovers for lunch five to six times this week. The left over pork roast will go into the Asian noodle soup. Leftover beef tacos will make great nachos while the Cauliflower Dal can be served in flatbread the next day for lunch.
Breakfasts will consist of eggs, pancakes, waffles, oatmeal, homemade wheat bread, or homemade granola cereal - all of which I have on hand. Other items that I need to buy at the store this week are toilet paper (on sale and I have a coupon), milk, eggs, and tissues (for which I have another coupon). After all is purchased, I will be well under $100, closer to $85.
This Week’s Dinners
Country Captain Chicken served with basmati rice and a salad: $12.85
Potato-Cauliflower Dal with Spicy Shallots cooked in the slow cooker served with Indian bread: $4.00
Roasted Pork Loin with Orange-Ginger Glaze served with a salad: $10.25
Asian Noodle Soup (with leftover pork roast): $11.00
Beef tacos with corn and refried beans: $10.90
Italian beef sandwiches with a vegetable: $11.50
Tortellini Soup with a salad: $7.00
The average cost of our dinners is $9.64 (total dinner bill for the week is $67.50). There are five people in our family and we usually eat these meals twice (once as leftovers) so I estimate each meal costs $1/person. These are healthy dinners that use lots of veggies. The meals are cooked 100% from scratch (with the exception of broths, there are no convenience foods used).
See below for recipes.
Pork Loin with Orange-Ginger Glaze
2 pork loins
2 cloves garlic, slivered
1t coarse salt
1/2t ground pepper
1/4c olive oil
1/4c orange juice
2 green onions, chopped
- Make slits in loins and stuff in garlic. Rub salt & pepper on the meat. Whisk oil and OJ and pour on top of loin. Refrigerate 4hrs or overnight. Bring to room temp before roasting.
- Brown meat in skillet, then place in roasting pan with the reserved marinade and scallions.
Glaze:
2c orange marmalade
1 onion, minced
2 pieces of fresh ginger, minced
1 small clove garlic, minced
1/2c OJ
2-3T Grand Marnier (optional)
- In small saucepan stir together marmalade, onion, ginger, and garlic, and bring to a boil. Stir in OJ and simmer 5 minutes. Stir in Grand Marnier, if desired.
- Baste the roast with glaze every 15-20 minutes till pork is done (155 degrees). Let pork rest, slice, and served with juices. Garnish with scallions & curls of orange zest.
Asian Noodle Bowl
2T oil, divided
1 pkg (8oz) sliced mushrooms
½ c finely chopped onion
1T finely chopped garlic
1T freshly grated ginger
3 carrots, peeled & sliced on the diagonal
4 (14.5 oz) cans chicken or vegetable broth
2T soy sauce
1T rice-wine vinegar
1 bunch bok-choy
1 pkg firm tofu (drained, diced)
¼ lb thin spaghetti
¾ lb leftover pork, cut into strips
1 bunch green onions, sliced
½ cup fresh cilantro leaves
- Heat 1T oil in medium Dutch oven over med-high heat. Add mushrooms; cook until edges begin to brown, 3-5 minutes. Transfer with slotted spoon to a plate; set aside.
- Heat remaining oil. Add onion, garlic, ginger and carrots and cook 2-3 minutes, until onions begin to soften. Add broth, soy sauce and vinegar. Bring to a boil; reduce heat and simmer broth 10 minutes.
- Stir in bok choy, tofu, pasta and reserved mushrooms and pork. Gently boil until pasta is just cooked through, 10 minutes. Stir in green onions and cilantro.
Country Captain Chicken
2T plus 1t oil
3-5 lbs chicken
2 onions, chopped
1 Granny Smith apple, chopped
1 green pepper, chopped
3 cloves garlic, chopped
1T ginger, minced
3T curry powder
1/2t ground pepper
1/4t cumin
1-28oz can tomatoes in puree
1-14.5oz can chicken broth
1/2c dark raisins
1t salt
1/4c parsley, chopped
- Heat 2T oil and brown chicken. Transfer to plate. Heat remaining oil in same Dutch oven and cook onions, apple, green pepper, garlic, and ginger for 2 minutes. Lower heat and cover, cooking 5 more minutes.
- Stir in curry powder, pepper, cumin, and cook 1 minute. Add tomatoes and puree, broth, raisins, salt, and chicken pieces. Heat to boiling for 1 minute. Cover and place in oven for one hour.
- Sprinkle with parsley and serve over basmati rice.
Potato and Cauliflower Dal with Spicy Shallots
(From Judith Finlayson’s 150 Best Slow Cooker Recipes)
1c yellow split peas, soaked overnight
2T clarified butter or vegetable oil
2 onions, finely chopped
4 stalks celery, thinly sliced
4 cloves garlic, minced
1T minced gingerroot
1t curry powder
1t salt
1/2t pepper
1/4t ground nutmeg
3c vegetable broth or water
3 potatoes, peeled and cubed ½”
1 small cauliflower cut into florets (you can use frozen)
- In skillet, heat butter. Add onions and celery and cook till soft. Add garlic, ginger, curry, salt, pepper, and nutmeg and cook 1 minute. Add broth and bring to boil. Place potatoes, cauliflower and peas in slow cooker. Pour onion mixture over and stir. Cook 6-8 hours till tender.
Spicy Shallots
2T clarified butter or vegetable oil
2 shallots, sliced OR 8 scallions sliced
1/4t chili pepper, minced (optional)
1T finely chopped cilantro
2T balsamic vinegar or lemon juice (I like vinegar)
- Heat butter and add shallots or scallions cooking till crisp. Remove from heat and stir in remaining ingredients. Server over Dal.
Crock Pot Italian Beef Sandwiches, by Amy in VA (TWTM boards)
3 -4 lb. chuck or rump roast -- trimmed of fat
1 package dry Good Seasons Italian salad dressing mix
1/2 of a 16 oz. jar pepperoncini peppers -- including juice (or more to taste- I just dump the whole thing in but usually have a bigger roast)
1 cup water and 1 package au jus gravy packet OR 1 can beef broth
sliced cheese (Swiss or provolone)
Kaiser rolls
Mix all ingredients together in a slow cooker or crockpot. Cook several hours (5-8 hours or more) on low. When meat is done (at least 5 hours), shred it and put back in its juices to finish the cooking time. The more time it has to soak up the juices after you shred it, the better! Put shredded meat on rolls. Top with favorite cheese and put the top roll on. Bake in the oven or put under the broiler until roll is toasted and cheese is melted. Serve with a bowl of the juices and peppers for dipping.
Tortellini Soup with Spinach and Parmesan Cheese
2T extra-virgin olive oil
4 thin slices pancetta
1 medium onion, chopped
2 carrots, peeled and chopped
1 medium celery rib, chopped
2 plum tomatoes, seeded and chopped
4 garlic cloves, minced
1/2 teaspoon dried rosemary (or 1 sprig fresh)
5 cups of beef stock
2 cups of meat or cheese tortellini
2 cups chopped fresh spinach
salt and pepper
grated parmesan
1. Heat olive oil and cook pancetta, onion, carrot, and celery and cook till soft. Add tomatoes, garlic, and rosemary and cook 2 minutes longer.
2. Add stock and bring to a boil. Stir in tortellini and cook 5 minutes or till tender, but firm. Stir in spinach, salt, and pepper and cook 2 minutes longer. Ladle in bowls and top with parmesan.
Comments
Jan. 20, 2006 - This looks great!
Posted by cudltot
Your recipes are wonderful. If I had any tortellini I would make that soup tomorrow. I have a ton of spinach to use.
Thanks for the recipes. I hop that you don't mind me adding you to my friends list..
Chrissy
Jan. 24, 2006 - Thank you!
Posted by JessieWalkingByFaith
Thank you for both the tips and the recipes. I am definitely coming back to your blog often! My family will thank me for it. teehee
Have a great day! ((Hugs))
