May 10 2010

Meal plan for the week of May 10

Y’all know I’ve been struggling with the high cost of natural and organic foods. Yet, I do want to incorporate those things into our weekly menus. I think this is going to be a good week for us, even though it’s still more expensive than I wanted. I think the grocery bill was just a tad higher because I really needed to stock up on some things for our freezer and pantry.

Dinners:

  • Lamb, baked potato, peas. I found an all-natural shoulder cut of lamb for less than $2 because it was approaching the sell-by date. The recipe was simple and though I didn’t use shallots for the reduction (and I used beef broth since that’s what I had) Shane and I thought it was really good. The shoulder cut was a bit fattier than I’d want. Still a lot of flavor and a good price.
  • Whole, all-natural chicken for $1.89/lb. That’s not a fabulous price for a whole chicken, but for an “all-natural” one I think it’s ok, especially when you compare it to the boneless skinless chicken breasts of the same type, which I’ve usually seen around $5.99 lb. I don’t like working with whole chickens, but at that price I just need to suck it up. I’ll probably throw the bird in my crock pot (minimal handling!) using this recipe. We’ll be able to have chicken breasts with some veggies and a salad, some thigh/leg meat for lunches and whatever’s leftover I will use for chicken fajita bowls. I’ll use the bones to make some stock. Counting leftovers, we’ll probably get at least 6-8 meals out of it (total — not between the two of us).
  • Salmon patties from wild canned salmon. With the oil spill in the Gulf, I’m expecting fish prices all-around to jump. I don’t know if the price increase has happened yet (has it?) but I picked up a can of wild salmon and we’ll use it for good ol’ salmon patties, served with oh, maybe baked or roasted potatoes and some veggies.
  • Rice n’ beans. Haven’t had this Dave Ramsey favorite in awhile, but we really do like it around here and it’s time for an appearance on the meal rotation — especially since it has been so stinkin’ cold lately! Served with some green veggies and a salad.
  • Whole grain rotini, marinara and vegetable. The whole grain pasta is still a bit new to me. The texture is definitely different. I think that using a high-texture noodle like rotini is good for sort of masking the whole grain aspect to it. Whole grain spaghetti is way more noticeable to me, I think.
  • Beef (I forget the cut, but it was reasonably priced and all-natural) with veggies and a salad and maybe a grain.

Lunches:

Leftovers! And simple sandwiches, sandwiches in pita pockets, fruit, salads — ya know, standard lunch stuff.

Breakfasts:

Fruit, oatmeal, cereal, toast, eggs

Check out Orgjunkie for more menus.



4 Responses to “Meal plan for the week of May 10”

  1. Your meal plan sounds great. I’ve always found that planning saves money…and I love to plan for leftovers. I don’t eat lamb but I do sometimes make things that are fatty…short ribs come to mind. It’s more work but I make it a day ahead and then I can chunk the grease off the next day before reheating ( I don’t know if lamb reheats well but short ribs really do) after doing it once and seeing just how much grease there was to chunk away we’ve now made that part of the recipe. It’s hard to smell something that good and not be able to eat it until the next day but health wise it has to be so much better.
    I love your suggestion about the whole wheat pasta. Your right..replacing Vermacelli ..it’s not the same..but rotini or in my case I’ll probably try Penne I think I will be able to live with and enjoy. Thanks for the idea.

  2. I’ve found that whole grain spaghetti loses that extra texture if you cook it just a minute or 2 longer than white flour pasta. It just isn’t as good al dente.

    (Um “y’all”? Didn’t you mean to say “yinz”?) :P

  3. If I said yinz, would anyone but a Pittsburgher know what in the world I was saying? I’ll try it next time. :)

  4. Yes, buying organic can cost more, but think of the price one pays in health problems and obesity when living on fatty, salty, sugary, chemical-filled commercial foods. A good (and healthy) way to keep the cost down is to minimalize meat use. Think of it as a condiment (as in a pasta sauce) rather than the main dish. Here’s a great cheapo recipe from my blog.
    ROTINI WITH CAULIFLOWER AND BREADCRUMBS

    Cook small pieces of cauliflower together with the pasta.

    In a separate skillet, heat some olive oil and sauté
    Garlic
    Chopped sundried tomatoes
    (A few anchovies – if you like)
    Coarse bread crumbs – which I make myself from stale bread.
    Chopped walnuts

    Drain the pasta and cauliflower, add to the skillet, and mix in with the other ingredients.

    Grate some Parmigiana cheese over the whole beautiful mess.

    I threw together a green salad, and had a fab dinner for four. Total cost was about seven bucks since I had gotten most of the ingredients at the Ninety-Nine Cent Store.
    .-= Bargain Junkie´s last blog ..DEALCATCHER: NOT YOUR MOTHER’S COUPONS =-.

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Hey! I'm Kacie, wife to Shane and mother to Jonathan (7), Vivienne (5) and Amelia (2) . I write about my family's finance: how we save money, improve our spending, and plan for the future.

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