Grocery Bill - Sunday February 21, 2010

We really did not need too much this week, just the basics of fruits, veggies, milk, juice and snacks. I was at about $80 but the grocery store was offering $10 off for any order of of $100 or over. So I bought 2 pork roasts ($7 each) that were on special as well as some Italian sausages (pack of 12) that were on special for $6.00. Brought me to $102 less $10, so $92.00 for the week. This also included some hosehold items like dish soap, toilet paper and paper towels. I think we really have this down habit now. There is truly NO PROBLEM in keeping our bills within budget. It is all about choosing and buying the deals and not being in love with something regardless of price. For example today Macintosh apples were $.69/lb and Granny Smith were $1.79. Guess what we bought? Green and Red Peppers were $3.99/lb but greenhouse tomatoes were $$.99/lb. We will have tomato salads this week and no peppers.

Our Sunday dinner was a slow cooked tomato sauce on spaghetti with a deboned chicken stuffed with Italian sausauge. I defrosted a whole chicken on Saturday and deboned it. Stuffed with a mixture of Italian sausage and chopped chicken left over from the deboning. Slow roasted for 3 hours plenty of leftovers for lunch today!

Big Mac

Makes 6 Big Macs
1-1/2 lbs Lean Ground Beef - Make 12 super thin patties
Cheddar Cheese
Buns - Make an extra cut about 1/3" thick on the top portion

Sauce
1/2 Cup Mayo
1/2 Cup Ketchup
2 Tablespoons Relish
1 Taplespoon White Vinegar
1 Tablespoon Lemon Juice

Toppings
Thinly Sliced Lettuce
Thinly Sliced Pickles
Finely Chopped Red Onion

To Prepare
The only way to make the burgers thin enough is to roll up 12 balls of equal size and roll out on wax paper or plastic wrap. I put 6 at a time on a sheet of wax paper and then put another sheet on top. With a roller flatten the balls until they are about 1/4" thick. It should be a little wider than your standard bun (burger will shrink a bit in cooking). On a lightly oiled fry pan cook on medium heat about 2 minutes per side. When you flip over the burger add cheese.

While burgers are cooking mix up the sauce ingredients and warm the buns in the oven.

On bottam half of bun add lettuce, onions and a tablespoon of sauce. Add a patty then middle bun. Add another patty, pickles and another tablespoon of sauce and Voila! your homemade Big Mac.

Tell me its not perfect and by the way at $.99/lb we are talking about 6 Big Macs for $1.50 of beef. If you calculate all the ingredients at most $8.00 for the meal. Cheaper and healthier. Served with a side salad instead of fries you cannot go wrong.

VEGGIE VERSION
Makes 8 thin patties

1 Can Chickpeas(can sub lentils, kidney beans etc...)
1 Egg
1/2 Cup Flour
Salt and pepper
1 Tablespoons Ketchup
1/2 Tablespoon Grainy Mustard
Splash Worcestershire Sauce

Crush all ingredients together to make a coarse paste. Roll out burgers on wax paper with roller. The best way to keep the burgers together when cooking is to put the rolled patties in the fridge for 1/2 an hour to cool. Keeps them firmer and they won't break apart while cooking. Cook on a lightly oiled frypan on medium-high heat for 3-4 minutes per side.

Still Alive!

I'm still here! Sorry I haven't been posting this week but have been swamped at work, home, kids etc... and haven't had a chance to sit down. Also with the Olympics going on I have been spending all my free time with the kids cheering on those awesome Canadians! FWIW we are so darn good at moguls and snowboard cross, the boy can't decide what his sport is going to be. Now hockey is starting and I think we're in trouble!

I did my shopping again on Sunday and broke the budget a bit. It came to $125.00 this week but there were some super sales on pork chops and lean ground beef at $.99/lb so stocked up for the month. We won't need to add those to the grocery bills for a few weeks for sure, so I should be able to get back on track.

Last night on the way home I couldn't get the old McDonald's song out of my head, "Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun" (showing my age here), and decided to try and make some Big Macs for dinner. I had all the ingredients on hand, and guessed at the sauce and it turned out AMAZING! Blind taste test and you wouldn't be able to tell the difference. I'll post the recipe, if you like Big Macs, you won't believe how easy and good this is! I even made a chickpea burger version of this for Michele.

With a salad on the side we sat down and watched Canada trounce Norway in hockey and had a great night.

Go Canada!

Grocery Bill - Sunday February 7, 2010

Week 4 is done and this week came to $99.49. So 4 full weeks of shopping for my family of 4 and we did it for a grand total of $410.72. Slightly over budget but I have to say we ate extremely well, did not miss out one bit and even had a dinner party in there as well. To me it is quite clear that we are able to do this without changing our diet or lifestyle drastically. what it takes is simply smart shopping and avoiding secondary runs to the grocery store. Have a well stocked freezer and pantry and avoid any prepared and junk foods. You have to be willing to cook, you have to be willing to experiment and you have to be willing to eat the meats or veggies that are on sale this week. The well stocked freezer helps alot in this department becuause once you have it filled up it will be on rotation and you really can have everything in there.

I am going to change up the posts a bit becuase I am finding it all a bit repetitive. I will continue to post the grocery bills weekly and then the recipes of merit. But I think the daily menu postings is getting a bit much.

Thanks for keeping up and all your comments and emails are appreciated and encouraged. I would sill love to get more ideas on snacks and any recipe or cost saving ideas are always welcome.

Thursday's - 2/04/2010 - Menu

Made my absolute favorite simple pasta tonight. A 5 minute fresh, easy version of an Aioli. Extra virgin olive oil, olives, garlic and onions. I add a cut up fresh tomato and some dried herbs. Serve it on a Gemelli type pasta. It doesn't sound like much but the mix of these ingredients is so flavorful you won't believe it. I also made with it a Chicken Parmesean. Was spectacular.

Breakfast
$2.50

Lunch
$2.50

Dinner
Aioli - $3.00
Chicken Parmesean - $3.00

Snacks
Fruit - $.50
Veggies - $.60
Granola Bars - $.50

Today's Total - $12.60

Wednesday's - 2/3/2020 - Menu

No Leftovers last night, had to buy a shish-taouk at the local food court. Added $5.00 to my week. 1st mis-step yet! Kids had soccer tonight and Michele was teaching so did a quick burger with a side of corn, and some of the coleslaw from Monday.

Breakfast
$2.50

Lunch
$7.50

Dinner
Burgers with corn and coleslaw - $5.00

Snacks
Fruit - $.50
Veggies - $.60

Today's Total - $16.10

Chicken Fried Rice with Veggies

Easy baby! Even the boy ate it, little skeptical mind you, but ended up enjoying it.

2 Boneless Chicken Breasts, cut into cubes
1 Medium Onioin, sliced
3 Cloves Garlic, minced
1 Lb Frozen Asian Vegetables
2 Cups Cooked Rice
2 Eggs
1 Tablesppon Peanut oil
Soysauce (low sodium preferred)

To Prepare
Heat oil in wok to high, stir fry onions for 2 minutes. Add garlic and chicken and stirfry until done (2-3 Minutes) then remove to plate. Add veggies to wok and stirfry for 3-4 minutes. Add cooked rice and continue to stir for 3 minutes. Push All ingredients to side leaving a clear place in center of wok. Crack to eggs into middle and beat and cook until scrambled. Add chicken back to wok mix all together, add a few squirts of soysauce (to your taste), keep mixing for another minute.

Ready to serve

Tuesday's - 2/3/2010 - Menu

Tried to be as sodium free as possible today after reading (see previous post) about the sodium content we digest. Made a quick and easy fried rice with chicken breast and frozen veggies. We had rice left over from Sunday's dinner and I used low sodium soy sauce so should be ok. Only problem was that I had no leftovers!

Breakfast
$2.50

Lunch
$2.50

Dinner
Fried Rice with Chicken and Veggies - $6.00

Snacks
Granola Bars - $.60
Fruit - $.50
Veggies - $.60
Yogurt - $.40

Today's Total - $13.10

Too much of everything!

You know one of the things that I keep finding since I have been paying attention to the our food costs, is that we, society in general, really have no idea of what we put in our mouths day after day. I was looking at our Tropicana orange juice this morning and see 120 calories a serving. The serving size is 250 ml (one cup). I then, of course I did, took my measuring cup and filled up one of our drinking glasses. You knows what? 3 cups fit in one of our glasses! 1 glass of orange juice is 360 calories!!!! According to pediatrics.about.com my kids need between 1400 and 1800 calories a day. So drink a couple of glasses of juice a day and they've had 1/2 their daily intake of calories?????? And this is pure, fresh, 100% orange juice. What about when they go to their friends house and have a glass or 2 of the pure sugar crap?

Then I'm sitting here reading an article about sodium intake on canada.com about how the daily sodium intake in some kids food is equal to that of 2 servings of fries at Mcdonalds.

Want to improve your health, lose weight, not have heart attacks? Stop buying anything premade, understand a serving size (hard for me, believe me) and start making simple meals with ingredients you control.

Btw you will save money too!

That's my rant for this evening, I'm gonna go make my dinner.

Monday's - 2/01/2010 - Menu

Sometimes my German side kicks in and I have a craving for standards, tonight a simple Knackwurst with a good dijon mustard and a homemade coleslaw. Simple but fulfilling. A good beer on the side doen't hurt either!

Breakfast
$2.50

Lunch
$2.50

Dinner
Knackwurst - $4.00
Homemade coleslaw - $1.00

Snacks
Granola Bars - $.60
Fruit - $.50
Veggies - $.60

Today's Total - $11.70

General "Love you long time" Tso Chicken

This is SOOO GOOD, so easy, and quite inexpensive. You can use chicken breast, but I prefer to buy drumsticks and take the time to debone and skin them. I find the meat more tender and tasty. I sometimes make the sauce myself, but if tired and lazy, will use a bottles General Tso sauce. To me the Presidents Choice is the best, VH also good.

Serve 4 easily.
1 package of 10 chicken drumsticks - deboned and skinned. Cut into bite sized pieces
1 bunch green onions, finely sliced into 2" long pieces
1 large carrot, finely sliced into 2" long pieces
Peanut Oil

Batter
1 egg, beaten
1/4 cup soy sauce
1 cup cornstarch

Sauce
1/2 cup cornstarch
1/4 cup water
2 teaspoons ginger, finely diced
2 teaspoons garlic, minced
3/4 brown cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup lemon juice
1 cup chicken stock
or buy a bottle of premade General Tso Sauce - almost as good.

To prepare
Sauce
Place sauce ingredients in a bowl and whisk. You can make this ahead of time just refrigerate until needed, mixing again ready to use.

Batter
In a large bowl mix inredients. It will be thick. You might need to add a touch of water, but you want to keep as thick as possible. Add chicken pieces to bowl, coat well. Heat oil in wok to 350 degrees. Add chicken 5-10 pieces at a time and fry until crispy. If you put too many in it lowers the heat and they don't get crispy.
Place cooked pieces on a paper towel on a plate. Keep warm in oven (150 degrees) until all chicken is fried.

Drain almost all oil from wok and, on high heat, cook carrots and green onions for 1 minute. Add sauce cook until thick. If it gets too thick add water. Add chicken, cook until all is boiling hot. About 2 minutes.

Sunday's - 1/31/2010 - Menu

Today we had a big dinner. Was Micheles dad's birthday and had the whole family for dinner. He love Chinese, so we made a General Tso chicken, a Beef and Broccoli, a vegetable stirfry and served with rice. Everyone loved it. The best part is that we served 9 adults and 4 kids for a serious bargain. We used $6.00 of chicken drumsticks, that I deboned, $3.50 of flank steak and about $10.00 of fresh vegetables and condiments (oil, soy sauce etc...). Had more than enough for a group of big eaters, plenty of leftovers (except no more of the General, was too good to leave any) for lunch today. And all for under $20.00. It is crazy how well you can eat, and how much you can make on a budget if you pay attention to what you buy and plan ahead. I dad bought all the meats the week before and froze them for this meal. Saved about $10.00 than if I had bought it today last minute.

Breakfast
$2.50

Lunch
$2.50

Dinner
General Tso Chicken - $8.00
Beef and Broccoli - $5.50
Stir Fried Vegetables - $5.00
Rice - $1.00

Snacks
Popcorn, Cheese and Crackers - $2.00
Fruit - $.50

Today's Total - $27.00

Grocery Bill - Sunday January 31, 2010

$99.51 - Couldn't be much closer. When I am doing the groceries I always try to keep a running total in my head to keep myself within budget. But got all the staples needed, milk, fruit, fresh orange juice, vegetables. Enough bread for sandwiches for the week. Also managed to get a whole chicken for under $7.00. That will be a nice roast this week. So the menus are starting to be thought through and will try to maintain the direction. It seems to be working quite well so far.

Thanks for your ideas and comments they have been very helpful.

Week 2 Total - $96.70

Well it looks like we made it under the wire again. Weekly total came in at $96.70. We generally have been eating well. I think our dinners have been varied, healthy and fulfilling. We have enjoyed them and usually we have enough that there are leftovers for lunch the next day. This has been a major factor in making budget. Not having to make something special for lunch, or having to buy lunch, has been a very positive factor in the budget.

Breakfasts are quite easy. Between hot and cold cereals, eggs, berries and yogurt and fruit, we have filled ourselves enough to get through the mornings easily.

I am still struggling a bit with the snacks. It has not been easy to find enough variety in healty snacks. Fruit, carrots and celery, granola bars, yogurt and popcorn have been the main snack staples this week. I will try to find more options before we all get bored!

Saturday's - 1/30/2010 - Menu

Skipped skiing today, was too cold, -30 with the wind. We still had a hearty breakfast of scrambled eggs, toast with jam and berries with yogurt. We buy The Europes Best frozen berries when on sale (can usually find them on sales for $2.99 instead of $4 or $5 and stock up). Lunch was tuna sandwiches with carrots and celery on the side. For dinner tonight we made a version of a Moroccan Harreira chicken recipe I found in the local Saturday paper. Had almost all the ingredients on hand so gave it a shot. It was a really nice, hearty meal with chicken, lentils, chickpeas and spices. Good to warm up with on a cold day.

Breakfast
Scrambled Eggs and Toast - $2.00
Berries and Yogurt - $1.00


Lunch
Tuna Salad Sandwiches - $2.00
Veggies - $1.00

Dinner
Moroccan Chicken - $7.00

Snacks
Popcorn - $.40
Fruit - $.50

Today's Total - $13.90

Friday's - 1/29/2010 - Menu

Pizza Night, homemade pizza, like most Friday's. Same basic recipe, just different toppings for the adults today.

Breakfast
$2.50

Lunch
$2.50

Dinner
Pizza - Pepperoni (Kids), All Dressed (Pepperoni, Mushrooms, Green Peppers) (Adults) $6.00

Snacks
Granola Bars - $.60
Fruit - $.50
Popcorn - $.20
Veggies - $.60

Today's Total - $12.90

Oven Baked Breaded Pork Chops with Caramalized Onion and Olive Couscous and a side of Homemade Hummus

Oven Baked Pork Chops
6-8 Pork chops 1/2" thick
1 Egg
1/2 Cup Milk
1/2 Cup Flour
1/2 - 1 Cup Bread Crumbs
Salt Pepper to taste

To Prepare:
Preheat ovet to 375 degrees.
Mix egg and milk together in bowl. Have separate bowl with flour mixed with salt and pepper and another bowl with bread crumbs. 1 at a time, place chop in egg mixture, dripp off excess back in bowl. Then coat all sides with flour, back to egg mixture, then coat with bread crumbs. Place in lightly greased roasting pan. Repeat with all chops. Bake in oven until top brown, about 1/2 an hour and then flip and brown other side.


Couscous with Caramalized Onions and Calamata Olives
1 Large Onion - sliced into rings
1 Table spoon Olive Oil
20 Calamata Olives pitted and ripped in 1/2 (you want chunks of olives in this dish)
1/2 Box of Couscous (we use whole grain)

To Prepare:
Heat olive oil in pan over medium heat. Add onions and stir regularly until caramalized, about 10 minutes. Add olives and cook another 5 minutes. Turn off heat. Add couscous and stir. Add about 1/2 cup boiling water (as directed on box). Cover and let sit for 10 minutes.


Homemade Hummus
1 Can Chickpeas
2 Tablespoons Olive Oil
1 Tablespoon White Vinegar
1 Tablespoon Lemon Juice
Pinch Salt
if you have (adds flavor but not required)
2 Tablespoons Tahini
2 Cloves Roasted Garlic

To Prepare:
Put all ingredients in blender and blend until smooth.

Thursday's - 1/28/2010 - Menu

We buy these large 10-12lb pork loins when the go on sale 3 to 4 times a year for $.99/lb. Then cut them up and freeze them. We make 2-3 family size roasts as well as 1/2" thick chops as well as some cubed packages for stews etc...This way we keep the freezer full for Sunday dinner, or meals like this one. Plenty left over for lunch today!

Breakfast
$2.50

Lunch
$2.50

Dinner
Oven Baked Breaded Pork Chops - $4.00
Couscous with Caramalized Onions and Calamata Olives - $1.50
Homemade Hummous - $1.00
Salad - $1.50

Snacks
Yogurt - $.40
Fruit - $.50
Popcorn- $.20

Today's Total - $14.10

Easy Homemade Mac & Cheese

1 lb macaroni pasta
1 table spoon butter
1 cup shredded cheddar cheese
3 sausages (we use the German veal weiners)
1/2 cup milk
salt and pepper

In a pot of salted boiling water cook weiners and macaroni. When done(5-7 minutes), drain water well. Remove weiners, add all other ingredients to pot and mix until cheese is melted. Cut up weiners into 1/2" slices and mix into macaroni.

Ready to serve!

Wednesday's - 1/27/2020 - Menu

Was just me and the boy tonight. Michele and our dughter had to leave early and had leftovers. For the boys we made a homemade mac and cheese with sausage and a side of mixed veggies. Not complicated (and pasta again! I swear uts the last one this week), but tasty and very quick and economical.

Breakfast
$2.50

Lunch
$2.50

Dinner
Mac & Cheese - $3.00
Suasages - $1.50
Veggies - $.50


Snacks
Granola bars - $.60
Fruit - $.50
Veggies - $.50

Today's Total - $11.60

Marylin Burgers - Beef, chicken, turkey or veggie

Makes 6 Burgers

2 Lbs Lean ground beef (can sub ground chicken or turkey)
1 Medium mild onion finely diced (Vidalia, Spanish etc...)
1 Egg
1 Cup Bread Crumbs
Salt and pepper
2 Tablespoons Ketchup
1 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crushed Chilli Peppers

To prepare
Put all ingredients in large bowl except bread crumbs, and mix together well until you feel they are evenly ditributed. Start adding bread crumbs. The amount you need will vary per batch. The goal is to make sure the burger will hold together well (When you form a ball and drop it on the counter it shouldn't break).
Break into 6 even portions and form a ball, than flatten to desired thickness.

In the summer I would BBQ on high indirect heat (to keep from flaring up) with lid closed for 8 minutes per side. Today I pan cooked becuase its snowing and I din't feel like going outside. 1 tablespoon of olive oil on Medium high heat, add burgers and put on tight fitting lid. Do not touch for 8 minutes. Remove lid, flip burgers, put the lid back on. Reduce heat to medium. This will keep the burgers juicy. Too much flipping will dry them out. Put on your favorite bun. We today did the Marylin style which is on a toasted white ot whole wheat bread. Add your favorite toppings and you're done!

VEGGIE VERSION
Makes 6 burgers (We made 2 large burgers tonight - just 1/2 the ingredients)

2 Can Chickpeas(can sub lentils, kidney beans etc...)
1 Medium mild onion finely diced (Vidalia, Spanish etc...)
2 Eggs
1/2 Cup - 1 Cup Flour
Salt and pepper
2 Tablespoons Ketchup
1 Tablespoon Grainy Mustard
Splash Worcestershire Sauce
Crushed Chilli Peppers

To prepare
Put all ingredients in large bowl except flour, and mix together well until you feel they are evenly ditributed. You want the 1.2 the chickpeas to be in a paste and the other 1/2 still 1/4 to 1/2 of its original shape. This allows for some texture in the burger. Start adding flour. The amount you need will vary per batch. The goal is to make sure the burger will hold together well.

Break into 6 even portions and form a ball, than flatten to desired thickness.

1 tablespoon of olive oil on medium heat, add burgers and put on tight fitting lid. Do not touch for 8 minutes. Remove lid, flip burgers, put the lid back on. Reduce heat to medium-low. Too much flipping can break them. Put on your favorite bun. We today did the Marylin style which is on a toasted white ot whole wheat bread. Add your favorite toppings and you're done!

Tuesday's - 1/26/2010 - Menu

Was in a burger mood tonight! We(all of us got in the mix)made burgers. Michele is not a big meat eater so we made a chickpea version for her. Lean ground beef was on sale on the weekend for $.99/lb so I bought 2 packs of about 6 lbs each and sperated and froze 6 - 2 lb servings. We used 1 package and made 6 burgers. We call them Marilyn burgers becuase instead of a bun we used toasted whole wheat bread (in the style of an old local restaurant called Marilyn's). Seved it with a large green salad with cherry tomatoes and grated carrots and a side of corn.

Breakfast
$2.50

Lunch
$2.50

Dinner
Marilyn Beef Burgers - $3.00
Marylyn Chickpea Burgers - $1.50
Corn - $.50
Salad - $1.50

Snacks
Granola bars - $.60
Fruit - $.50
Veggies - $.50

Today's Total - $13.10

Food Trends for 2010 - I guess I am not alone...

Just found this article and it me laugh a bit. I am starting to see why it appears this blog is hitting home with some people. Many people are trying to work their daily menus on a budget.

I am not alone! I think that people are getting back in control of alot of their spending and food seems to be a big factor. This statement "The back-to-basics approach is reflected in grocery store sales, says Maria Charvat, vice-president of product development for Loblaws (which owns Superstore and the President's Choice brand) in Toronto. She notes the grocery chain's sales of "single-ingredient products" are growing quickly. Things like flour, olive oil and other basics reflect a return to the kitchen to bake, batter and bowl your troubles away.
Cooking techniques for 2010 will focus on the braising of cheaper offcuts (great if you can find them, because major grocery stores don't stock these cuts regularly)." fits pretty much with what this site is about. Hey I've already had 2 braising recipes in a week!

It will be interesting to see if this trend does continue, at least I know I have some company out there!

Basic Tomato Sauce

1 can San Marzano whole tomatoes
1 large onion, coarsely chopped
3 cloves garlic, crushed
3 taplespoons olive oil
salt, pepper
2 tablespoons dried italian spices
1 teaspood dried chilli flakes

To Prepare
In a large saucepan heat olive oil over medium heat, cook onions until soft and golden (about 5 minutes). Add garlic, salt, pepper and spices and cook for 2 minutes. Add canned tomatoes and cook for another 8-10 minutes, stirring frequently. When tomatoes are softened crush with fork. This can continue to simmer over low heat for another hour, but if you are rushed, like I usually am, you can serve right away.

Serve over your favorite pasta.

Monday's - 1/25/2010 - Menu

Nothing special today, came home later than usual and Michele had to work an evening class. Made a very simple Penne with Tomato sauce and a salad. Quick and ready in 15 minutes. Enough pasta for this week though!

Breakfast
$2.50

Lunch
$2.50

Dinner
Penne with Basic Tomato Sauce - $3.50
Salad - $1.50

Snacks
Yogurt - $.60
Fruit - $.50
Veggies - $.50

Today's Total - $10.10

Osso Buco and Homemade Strozzapreti with Fresh Cherry Tomato Sauce

This is always one of my all time favorites and most people are scared to make it themselves. It is really not hard and it is worth it! The pasta can easily replaced with any store bought rolled pasta like gemelli, but if you have the time and desire, alot of fun to make your own.

Osso Buco
4 veal shanks, cut 2-3 inches thick (about 1 lb each)
1 large carrot, coarsely chopped
1 red onion, coarsely chopped
1 celery stalk, coarsely chopped
Salt and pepper
Flour to coat shanks
1 can Tomato Sauce
4 cups chicken stock
1 cup white wine
4 tablespoons extra-virgin olive oil
2 tablespoons dried herbs (thyme, rosemary, oregano)

To prepare
Preheat the oven to 325 degrees F. Season the shanks with flour, salt and pepper. In a heavy saucepan, heat the olive oil at medium-high heat. Place the shanks in the pan and brown both sides, about 10 minutes. Remove the shanks and set aside. Reduce the heat to medium, add onions, carrots, celery and herbs, stirring regularly, until golden brown , another 10 minutes. Add the tomato sauce, chicken stock and wine and bring to a boil. Place shanks back into roasting dish, and pour over mixture making sure they are 2/3 covered. Cover with lid or aluminum foil. Cook in in oven for about 3 hours until meat is nearly falling off the bone.


Strozzapreti with Fresh Cherry Tomato Sauce
Homemade Pasta
2 cups flour
3 eggs
pinch salt

To Perpare - On a large cutting board, place flour in mound with the middle hollowed out. Put eggs and salt in middle and beat with fork. With floured hands knead the dough until it is a soft smooth ball. You might need to add a touch of water or more flour to get the right consitency. Place ball in bowl and cover with platic wrap in fridge for at least 1/2 an hour.

When ready roll out until about 1/6th" thick (1-1/2-2mm). This rolled out to me to be about the size of my cutting board - 1-1/2' X 2'. Slice into slices about 1/2" thick and 1-1/2" long. Fold each piece in 1/2 then roll with you fingers.

Add to saled, boiling water. When pasta floats to top it is ready (about 5 to 7 minutes).

Cherry Tomato Sauce
1 red onion, coarsely chopped
1 head garlic crushed
1/3 cup olive oil
salt and pepper to taste
1 package , 16oz , cherry tomatoes cut in 1/2.

To Prepare
Heat olive oil in large sauce pan at medium high heat. Add onions and cook until softened. Add garlic salt and pepper and cook for 2 minutes. Add tomatoes and cook for 5 minutes. Add pasta to pan, toss and serve.

Sunday's - 1/24/2010 - Menu

As usual our Sunday Dinner is the big meal of the week. Today made an incredible Osso Buco (Veal shanks were on sale) with a homemade strozzapreti pasta. This was a blast, we made up the pasta dough and then showed the kids the technique and they spent 1/2 an hour and made them all. It was fun, cheap and really, really good. Was a really nice way to spend Sunday with the family between football games!

Breakfast
$2.50

Lunch
$2.50

Dinner
Osso Buco and Homemade Strozzapreti with Fresh Cherry Tomato Sauce - $14.50

Snacks
Popcorn, Ganola Bars - $1.00
Fruit - $.50

Today's Total - $21.00

Grocery Bill - Sunday January 24, 2010

Blew the budget a bit this week - already! Bill was $126.00. I allowed for 2 reasons. 1 - I was a bit under last week (by about $15.00) and 2 - Next Sunday we are having Michele's family over for dinner for her fathers birthday. We will have 9 adults and 4 kids. I bought the extras needed to make a Szechuan Beef and Broccoli and my famous General "Love You Long Time" Tao Chicken.

So I to keep within my $100 a week I will need to keep it low next week. But the freezer is pretty stocked with meats, and frozen vegetables. We have a pantry that is very well stocked with canned and dry goods. I think we should be ok.

Saturday's - 1/23/2010 -Menu

Went skiing today. Had a hearty breakfast of scrambled eggs, fried potaoes (left over from the other night)and toast with jam. Packed up a lunch for the ski hill and ended up having dinner at a friends house. Was a beautiful day and ended week one under budget.

For the week we ate $92.50 worth of food. I didn't add in the cost of juice and milk and coffee etc... But safe to say we were right on budget for week 1.

For next week I am going to eliminate the details for breakfast and lunch, a bit repetitive I feel. I am going to assume based on last week that we spend $5.00 a day on these 2 meals. which leaves us about $9.00 a day for dinners.

Breakfast
Scrambled Eggs and Toast - $1.50
Fruit - $1.00

Lunch
Egg salad on croissants - $2.00
Bagels with cheese - $1.50
Granola Bars - $1.20

Dinner
Invited to friends after skiing - no cost tonight

Snacks
Hot Chocolate at ski hill- $2.50
Fruit - $.50

Today's Total - $10.20

Friday's - 1/22/2010 -Menu

Friday night is almost always homemade pizza night. The kids love pepperoni and cheese and we usually make something a little different for ourselves. Today was a gilled chicken with caramalized onions and calamata olives. Was amazing! I'll post the recipe later. Super easy as well.

Breakfast
Raisin Bran & Milk- $.60
Yogurt - $.40
Granola Bars - $.60
Fruit - $1.00

Lunch
Tuna Sanwiches - $1.00
Leftovers - $0
Yogurt - $.40
Granola Bars - $.60
Carrots & Celery - $.20

Dinner
Homemade Pizza - Pepperoni (kids) - Grilled chicken and olives (adults) - $8.00


Snacks
Cheese and Crackers - $.40
Fruit - $.50

Today's Total - $13.70

Mom's Lithuanian Cabbage and Sausage Recipe

This is a traditional Lithuanian recipe that my mom used to make us as kids. Great winter meal that is hearty, healthy and very inexpensive.

1 medium/large cabbage cut in 1/2 lengthwise then cut into strips
6 large Knackwurst sausages (Can really use your preference here -Kielbasa, weiners - any good smoked sausage will do) - cut into 1/2 inch pieces
1 large onion cut into thin slices
1 can tomato sauce
2 tablespoons olive oil
2 tablespoons brown sugar
Salt

In large saucepan on medium heat add olive oil, onions and salt, cook until soft. Add cabbage and cook, stirring occasionaly, for about 15 minutes. Add sugar and tomoato sauce and stir (tip: you can sub the tomato sauce and brown sugar with plain ketchup - I know it sounds strange, but you can't tell the difference in taste at all!). Add sausauge and cover. Cook on medium low heat for another 1/2 hour, stirring occasionaly. When done will have a golden red color.

This is one of those dishes that is even better the longer it cooks, the flavors just melt into one another.

We serve this with simple boiled potatoes with butter and salt.

Thursday's - 1/21/2010 - Menu

Super inexpensive day. There were enough fajita's from last night's dinner to cover Michele and I for lunch. The kids wanted cheese sanwiches for lunch (they love to bring to school and microwave them for a psuedo grilled cheese - not hard to please!). For supper we made my mom's Lithuanian style cabbage and sausage dish with boiled potatoes. Simple, delicious and great for a cold winter day.

Breakfast
Instant Oatmeal- $.50
Yogurt - $.40
Granola Bars - $.60
Fruit - $1.00

Lunch
Cheese Sanwiches - $.75
Leftovers - $0
Yogurt - $.40
Granola Bars - $.60
Carrots & Celery - $.20

Dinner
Mom's Lithuanian Cabbage & Sausages - $4.50
Potatoes - $.50

Snacks
Cheese and Crackers - $.40
Fruit - $.50

Today's Total - $10.35

Chicken Fajita Recipe

3 chicken breasts (boneless/skinless -about 1-1/2 lbs)- flatten to about 1/3" thick - as even as possible.
3 tablespoons olive oil
2 tablespoons lemon juice
1 large onion cut into slices
1 red or green bell pepper cut into slices
6 button mushrooms cut into slices
3 cloves garlic crushed
Crushed chili peppers to taste
Parika to taste
Cumin to taste
Salt and pepper
8 soft tortillas

Toppings
Grated cheese (your preference), Diced tomato, Chopped lettuce, Yougurt or sour cream.

Marinate the chicken for as much time as you can with 1 tablespoon olive oil, garlic, crushed peppers, paprika, pinch of salt and pepper.

Over medium-high heat, add remaining olive oil and cook onions, bell peppers, mushrooms until they become soft (not too soft, about 3 minutes) and browned. Place in bowl and cover with foil. Use same pan and cook chicken until done (about 4- 5 minutes a side). Slice the chicken in even strips.

Warm the tortillas at 325 for 5 minutes.

On a large platter, place chicken on one side, veggies an the other and all your toppings in the center and let everyone serve themselves!

Wednesday's - 1/20/2020 - Menu

It really is amazing when you think about this and start monetizing what you eat in a day. I think it is hard to believe that you can eat this well and feed our family of 4 for under $11.00 today. The kids did not eat junk. They had dairy, grain, fruit and chicken. There was no junk food, popcorn was our "junk food" for the day and its actually not not bad for you at all, kids love it and it is inexpensive. We have enough leftovers from the fajita's for my lunch today.


Breakfast
Raisin Bran & Milk -$.60
Instant Oatmeal- $.50
Yogurt - $.40

Lunch
Leftovers for all of us - $0
Yogurt - $.40
Granola Bars - $.60
Carrots & Celery - $.20

Dinner
Fajita's - $6.00
Chickpea Salad - $1.50

Snacks
Popcorn - $.20
Fruit - $.50

Today's Total - $10.90

Chicken Cacciatore

Feed's 4 with leftovers

3 Chicken Breasts Boneless (or use 4 chicken legs with thigh bone-in/skin-on)
3 tablespoons olive oil
1 onion, coarsley chopped
4 garlic cloves, finely chopped
1 large red bell pepper, chopped
1 large carrot, chopped
1 large celery stalk, chopped
3/4 cup white wine (if open)
1 can whole tomatoes (san marzano if possible)
1 can tomato sauce
1-2 teaspoons dried oregano an or italian seasoning
2 teaspoons salt
1 teaspoon freshly ground black pepper, plus more to taste

Pour oil in to medium high saucepan
Cut breasts, lengthwise and sprinkle some of the spices on the both sides.
Brown both sides (approx 5 minutes)
Add onions, garlic and veggies until softened (2-3 minutes)
Add wine, if using and reduce to 1/2
Add tomatoes and sauce and rest of spices.
Cook on medium low for 1/2 an hour
Crush tomatoes with fork.

Works well with most pastas, we usually use spaghetti, linguini, fusilli or gemelli.

Tuesday's - 1/19/2010 - Menu

Almost back at budget for the week! Quick scrambled eggs for the kids breakfast, simple lunch for them and more leftovers for Michele and I (last of Sunday dinner). Supper was a really tasty Chicken Cacciatore that Michele made in 1/2 an hour. It is best with bone-in/skin-on chicken pieces, but we used some defrosted chicken breasts that we had bought (on special of course at $1.99/lb) and have in the freezer. I NEVER buy chicken breast unless on sale. At least once a month they go on sale for $1.99/lb and I will buy 1-2 months worth, wrap them in twos, and freeze them. I'll post the recipe after.

Breakfast
Scrambled Eggs - $.60
Berries + Yogurt + Granola $1.10

Lunch
Cheese Sandwiches - $.75
Yogurt - $.80
Granola Bars - $.70
Leftovers - $0

Dinner
Salad - $1.50
Chicken Cacciatore - $6.00

Snacks
Apples - $.40
Granola Bars - $.70

Today's Total - $12.55

Mediterranean Diet

Just read this article on canada.com. Nothing new but interesting nonetheless. We really try to incorporate these elements as much as possible.

We only use olive oil, eat lots of garlic, legumes and vegetables. With the exception of Ryan, I don't think we eat enough fruit (he could live off just fruit if we let him). The one big item missing I think is fish. Michele is allergic to seafood and me to salmon. The kids and I eat tuna sandwiches, but something still missing. Gonna work on that.

Here is the link to the article. There are also a few links on the page for recipes. Check it out.

http://www.canada.com/health/Mediterranean+diet+protects+against+stomach+cancer/2446934/story.html

Pete's Tacos

Feeds 4 easily - ready in 10 minutes

We usually use 1/2 the beef and 1 can of lentils and make 2 versions at the same time. Follow the same instruction but use 2 pans. When the onions, peppers and garlic are ready, put 1/2 into the second pan. In pan 1 add the beef and pan 2 add the lentils.


1 lb Lean Ground Beef (Replace with 2 cans of lentils for vegetarian version. You can also use ground chicken or turkey if you prefer)
1 Large Onion - Coarsely chopped
2-3 Cloves Garlic crushed
1 Green Pepper - chopped
Salt
Chili powder or flakes (optional)
Paprika (optional)
Cumin (optional)
1 Tablespoon olive oil
8-10 Taco Shells

Toppings
Cheese - Any kind is ok, I usually use an old cheddar to add kick, but mozzerella, jack or you favorite is fine.
Chopped tomatoes, lettuce, red and/or green peppers, cucumber (basically whatever you like). You need 1 large tomato, 1/3 of a head of lettuce and 1/2 a pepper and cucumber)
Avocado (optional)- Remove peel and pit and crush up with a fork.
Yogurt or Sour Cream (optional) - 1 Cup

In a large sauce or frypan at medium heat (I usually use the good old fashioned cast iron type) heat up olive oil and add Onion, Garlic, Peppers and spices (pinch of salt and about 1 teaspoon of each of the others - but this is all taste (if you are unsure use less than taste when ready, you can always add more!). After about 2 minutes when onions start to soften add beef until cooked (about 5-7 minutes).

In the meantime prepare all the toppings and place on serving dish.
Warm Taco shells at 250 degrees for 5 minutes

When beef is cooked place in strainer over bowl to remove grease. Place in serving bowl.

Put it all on the table and everyone can serve themsleves and enjoy!

We usually serve with a salad on the side, but you could also do a rice side or whatever you prefer.

Monday's - 1/18/2010 - Menu

Not a bad day today. The kids had their friends over for breakfast unexpectedly and early, but a very reasonable day in terms of cost. Breakfast and lunch very inexpensive, and Ryan begged for taco's for dinner (happy about that because he doesn't usually like to eat meat and hard to get protein from anywhere else but cheese with him). Emilia and Michele didn't want beef so we made a second batch with canned lentils and they both loved it. A great, easy dinner that is inexpensive and evryone love. Best of all about 5 minutes of prep time.

Here again smart shopping comes to play. 2 weeks ago there was lean ground beef on special for $1.50/lb. Bought about 8 lbs, made 16 1/2lb packages and froze them.

I'll post the recipe for the taco's.

Breakfast
Raisin Bran & Milk (4 bowls, kids friends came for breakfast)-$.60
Granola bars - $.70
Yogurt - $.40
Granola - $.10

Lunch
Cheese Sanwiches - $.75
Yogurt - $.80
Carrots & Celery -$.20
Leftovers -$.00

Dinner
Tacos
Lean ground beef - $1.50
Taco shells - $2.00
Lentils $1.00
Toppings - Tomatoes, Lettuce, Cheese, Avocado, Red peppers - $2.00

Snacks
Ganola bars, crackers, cheese, apples - $1.50

Monday 1/8/10 Total
$11.55

Michele's Grandmothers Italian Braised Beef Pasta

So easy, so good. Can be a touch pricey on the budget (whenever I see blade roast on sale, I buy a couple and freeze them), but we have to treat ourselves on Sunday. Very little work, you just need alot of time to let it slow roast. We usually put it on timer and go out skiing in the winter. Come back and the house smells great!

This one is so good and easy that I hate to give it away but here it goes...

You need a big, deep roasting pan - We use the one that we would roast a turkey in.
3-5 lb - Beef or Veal Blade Roast
2 onions - coarsly chopped
1 head of garlic -(Yes a whole head)- crushed
2 each - Carrots and Celery - coarsly chopped
1 Cup -Red Wine
1 Can (16 oz) - Whole tomatoes - San Marzano if possible I find these are just so much better tastewise and are less watery than normal - but if they are too expensive ie. $2.00 a can - I use regular canned tomatoes and add an extra can of tomato sauce.
1 Can (8 oz) - tomato sauce.
Salt, Pepper, Oregano, Italian spices to taste

Put everything in the roasting pan, beef on top, add the spices.
Cook in oven for 4-5 hours at 175-200 degrees max.

When almost done cook 2 packages egg noodles - about 700 grams.

When finished - remove beef and let sit for 10 minutes - crush all ingredients in pan with fork. Add noodles to pan and mix thoroughly. Slice beef (it should be falling apart) and put on top.

Ready to serve.

You will have enough for left overs during the week.

Sunday's - 1/17/2010 - Menu

Sunday is always an expensive day, (unless we go to the inlaws) we always have a big nice family supper and this week we found a Veal Blade Roast at a good price ($10) and couldn't pass it up. Michele made her Grandmothers Italian Braised Beef Pasta - too good. Best part is always enought leftovers for lunch the next day.

Breakfast - $3.25
Frozen Berries - $1
Yogurt - $.30
Scrambled Eggs(6) - $1.25
Toast - $.20
Orange Juice - $.50

Lunch - $2.00
Tuna Sandwiches - $1.50
Salad (lettuce, carrots, peppers) $.50

Dinner - $16.00
Salad (lettuce, carrots, peppers) $.50
Italian Blade Roast Pasta - $15.50

Snacks - $2.00
Granola bars, yogurt, fruit

Sunday 1/17/10 Total
$23.25

Grocery Bill - Sunday January 17, 2010

First Bill

Not bad $85.72. Room to go.

To be fair it was a rather small load today, because we did not need much meat. There were some deals in the last few weeks on pork and chicken so I loaded up and have quite a bit in the freezer. Our big splurge was for a veal blade roast ($10) that was Sunday dinner - recipe to follow this one is worthy!

Here we go!

Ok this is the deal, My name is Pete, I am married to my beautiful wife Michele coming up to 12 years now. We have 2 great kids, 10 year old Emily and 8 year old Ryan. I work with my 2 brothers in our industrial distribution business based in Canada. Michele is a college professor. Like most young families in our position, life is busy. Between work, school, sports and all the family and friends it is hard to find the time to.... well honestly, do anything right. Laundry, cleaning, cooking, sometimes feels like its all too much. Let alone doing it cost effectvely. Buy lunches at school instead of making them, order a pizza on Friday night instead of doing it yourself...It all starts to add up.

This is where my idea come from. Can we feed ourselves well, no sacrifices here, for $100 a week? I do not have the time or patience to cut coupons nor do I have the time to run around to 6 different stores because each one has a special on something. I am not going to eat carrots for dinner becuase we have nothing left in the fridge. I am a big eater, we all are and we are not going to starve ourselves. For the past few months I have been informally experimenting, going to the grocery store with only $100 in my pocket and making sure I don't go over. Had some failures, some successes. Sometimes had to go back on Thursday because we ran out of milk or something. But in the overall proved to myself this is very doable.

So what I am going to do is this. We generally do our groceries on Sunday. I will post the bill of the week, I'll do a little explaining and then I will post what we ate and where it merits I'll post the recipe.

The other thing Michele and I love is our weekend wine. One thing we love to do is find great wines for under $10. Not always an easy thing and sometimes a massive failure, but sometimes a rare gem turns up. I might just add these finds as they come up.

Cheers!