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.
Friday, January 29, 2010
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
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
Thursday, January 28, 2010
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!
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
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
Wednesday, January 27, 2010
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!
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
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
Tuesday, January 26, 2010
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!
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.
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
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
Monday, January 25, 2010
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.
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
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.
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.
Sunday, January 24, 2010
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
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
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
Friday, January 22, 2010
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.
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
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
Thursday, January 21, 2010
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!
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 - $10.90
Breakfast
Raisin Bran & Milk -$.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
Wednesday, January 20, 2010
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.
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
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
Tuesday, January 19, 2010
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
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.
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
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
Monday, January 18, 2010
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.
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
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!
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!
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!
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