I’m totally on a roll here. Well, except for the weekends. Apparently I don’t cook on weekends anymore. I was patting myself on the back for not going out to dinner even once this week. Of course, we went out to lunch not twice, not thrice but FOUR times since Thursday. Sigh. That kind of negates all of my hard work with dinner. At least Thursday and Friday’s lunches weren’t crazy over the top.
We followed through on the plan for last week. I did have to reorganize a little bit but it all got made. I’m happy about that so I’m going to keep at it. On Wednesday I picked up some chicken at Whole Foods for $1.49 a pound. I bought two family packs and each tray was priced at five bucks. Great deal. I portioned those two trays into five meals. That’s two dollars a meal, not too shabby. I also picked up some pork chops that were on sale but not nearly as cheap and some organic ground beef that runs about three dollars a pound at Costco. I really need to put together another order at Sprinfield but in the meantime that’s what I’m working with this week.
Monday: Spaghetti with tuna, lemons and breadcrumbs from Everyday Food Jan/Feb 2009. I have all of the ingredients in the pantry plus a stale loaf of bread and I’ll do this first thing in the week because inevitably I forget to get rolling with the plan until about 4pm on Monday afternoon. This recipe doesn’t require me to defrost anything or plan anything in advance and I have some salad fixins to go with it.
Tuesday: Quick beef and black bean chipotle chili. I think I’ve made this before but can’t exactly remember. I was going to make a vegetarian tortilla soup but if I make chili I can make rice which means that Chase might eat something. That and I’ll make a big batch of black beans and then use the leftovers to make this which got nixed a couple weeks back. It turns out I do have barley.
Wednesday: Pizza night. I have the second crust from last week’s pizza night in the freezer. I need to pick up cheese and some toppings.
Thursday: Pan roasted pork chops with rice pilaf and roasted asparagus. I still have some prosciutto in the freezer from the risotto. I’ve been seasoning pork with salt, pepper and ground fennel lately. Tastes super yummy.
Friday: Roast (or maybe grilled?!) chicken with the black bean and black eyed pea salad.
Well, not a single vegetarian night (maybe I’ll pretend that we don’t have any pepperoni) but at least I’ve got a good number of veggies in there. I might also end up with too much leftover rice. I might have to tweak those sides. I only need a few things from the store. I’m digging going to the grocery store and having my total not break the bank. I’ve marked a bunch more recipes calling for fresh asparagus for the upcoming weeks. Carolina strawberries were in the market this week, it won’t be long before they’re in season here. We’re down to five jars of jam. I can’t believe we ate it all.
image via Martha Stewart