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.
- 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.
Leftovers! And simple sandwiches, sandwiches in pita pockets, fruit, salads — ya know, standard lunch stuff.
Fruit, oatmeal, cereal, toast, eggs
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