Today was also prep day, which means I’ve been in the kitchen getting meals and food ready for both dinner and the week to come since I got home from the grocery. While one daughter laid down for a while then enjoyed a bath, the other played Operation and Clue Jr. with her daddy at the kitchen table. It was a lovely day.
Now, for this week’s menu.
And now for the receipt.
Notice I entertained two grocery markets today… a sunday… what was I thinking? However, I wanted to give Wegman’s a chance. Local friends are typically split between the two largest competitors in the area and I have to say, I’m sticking with GIANT for the majority of my shopping. I will continue to use Wegman’s to stock up on grass-fed proteins though. Their variety is to-die-for compared to what GIANT is currently offering and their prices are not insane. I was also a bit blown away by the Gluten Free section, although as I perused, I realized it was just more processed crap that I’d rather not eat. They had a few lower prices on certain items like Almond Flour, but their Coconut Flour inflation made up for it. Also, their gluten-free, non gmo cereals were priced at or higher than GIANT. Since I knew GIANT had Barbara’s brand on sale, and their organic apples (#1 on the Dirty Dozen) were dollars cheaper, I made up my mind that I would stop by on my way home… since it is on my way home.
I went over budget by $10.61 today, the most I’ve ever gone over. I only have myself to blame, of course, deciding to ask my husband if he wanted lunch meat when I got to GIANT. His response was “No. Bread, soda and chips.” DARN! The soda and chips alone were $8.19 and I bought my daughter a new pack of hair bands for $2.96. Without these items I would have spent $99.46 between 2 stores.
From the meats I purchased, all were Wegman’s Organic Brand . I also made sure to buy meats that would prepare well for more than one meal. For example, I knew I could use the leftover chicken quarters for a salad addition, we’d have roast beef for lunch and/or a leftovers dinner as well, OR I could use it in a stew. Always make leftovers!
Prep day went something like this:
- Chicken wings marinated in Frank’s Hot Sauce, onions, bell peppers, butter, salt and pepper. Baked for dinner at 350 for 45 minutes, turned and brushed twice.
- Chicken quarters baked at 350 for 70 minutes with butter, salt and pepper. Turned and brushed twice.
- 4 large meatballs, 8 medium meatballs and a heart-shaped meatloaf made from 2lbs of ground beef and 1lb of ground lamb. Added to the mixture: 2 eggs; 1/4(ish) cup of coconut flour; (in the food processor) carrots, onions, celery, dates; salt, pepper, thyme and savory seasoning. All sprinkled with garlic salt.
- A salad for my work-dinner tomorrow night was prepared while I made dinner salads. I added some of the extra roasted chicken to it after dinner was complete.
- Mashed white (for husband) and sweet potatoes.
After making a whole lot of dinner to satisfy each of our cravings (not my typical m.o.), we have half a dozen wings, 1 quartered chicken plus part of a quarter, and extra mashed potatoes for daytime meals and/or leftover night. Tomorrow, while I am enjoying my protein packed salad, my family will enjoy a meatloaf. I hope to have some leftover meatloaf with an egg Tuesday morning!
I forgot to boil eggs. They are such an important addition to my work-meals because of the protein and fat content. They fill me up and keep me going while on my feet. So, I’ll make time in the morning to boil a few.
What is on your menu this week? Leave a comment and let us know, or join us on our Facebook page to further the conversation.
To check out our other $100/week budget Menu & Receipt posts click below:
My level of “busy” has increased dramatically over the last month and yet, I’ve still managed to discover a few new recipes that my girls and I enjoy. First let’s start out with a warning, as my girlfriend put it “Cooking is chemistry and substitutes are not created equal.” In my lapse of judgement, I took a recipe for banana bread that my sister always has great success with and subbed almond flour and syrup/honey for the regular flour and sugar portions. I should have stuck with what I know because these banana muffins turned into a hard, yet gooey, contraption…which, incidentally, my 3-year-old gobbled up. But she would.
For Valentine’s Day (Love you!) my 3-year-old was scheduled for class snack and my 4-year-old had a class party. When I saw the sign-up sheet for snacks and paper products hanging in the hallway the week before, I quickly added my name to the “Cupcake” slot. This was my (neurotic) way of not only controlling some of the sugar/gluten intake of my own child, but that of the whole class. After writing in my name, I thought “I better come up with something good.” My 4-year-old prefers vanilla and my 3-year-old prefers whatever her sister says, so I began a search for a cupcake worthy recipe for both girls to share with their friends. It wasn’t long before I found a Paleo appropriate cupcake. I tested the recipe in a half portion, which also worked very well. The only change I made to it was grade b maple syrup in place of cane sugar. It turned out to be a light, fluffy cupcake, similar to angel food. DELISH. I then whipped up an icing of almond butter, dark cocoa, butter, and a dash of coconut milk to my preferred consistency, topped with Enjoy chocolate chips and ate entirely too many chocolate/vanilla delights!
Of course, then I remembered the “no nut” rule (almond butter in the icing) and my daughters’ protest of the chocolate topping instead of vanilla, so I began on a new adventure looking for vanilla icing. This journey was not as successful and I was running low on time. I decided to cut my loses and use a Betty Crocker Butter Cream topping (just enough to cover the top) which is gluten-free and allowed the girls to decorate their class’ cupcakes how they saw fit. Everyone was happy in the end.
This morning, I tried a new pancake recipe which turned out to be another success! While the 3-year-old was eating the awkward banana muffins from last night, she helped me mix and stir the ingredients to a fluffy, coconut pancake I found while searching for vanilla cupcakes. The batter was the most like a regular pancake of any Paleo recipe I’ve found. I sprinkled a bit of cinnamon on a couple and left the others plain. My 4-year-old gobbled up a few herself, while I enjoyed a few (more) myself with a side of maple syrup, in addition to some fresh-cut pineapple which are on sale this week and super juicy.
Speaking of Valentine’s Day, friends of ours invited a few families over for brunch the sunday prior in celebration. Of course everyone offered to bring something delicious to eat, so I decided to make bacon-wrapped, almond-stuffed dates. When I reached for my newly purchases container of dates, it was nowhere to be found, so I had to improvise fast. I cut the bacon into portion sizes, about 3 or 4 inches in length, laid them out on parchment paper atop a baking sheet, then drizzled just a tiny bit of grade b maple syrup over them. I baked them at 350 for about 45 minutes. The syrup didn’t allow them to curl upon heating and created a delicious bacon-candy. For the 2nd batch, I baked the bacon plain, then added chopped dark chocolate bits for the last few minutes (until melted) after which I sprinkled with crushed walnuts. SO YUM. I forgot to take a picture, but I’m sure you can imagine the heaven I created, and of course a piece or two will do you.
Disclaimer: I have no idea where I bought my Coconut Flour, I thought it was from GIANT in their Healthy Foods Aisle, but my sister said there was no such thing and found it at the Healthy Grocer. I will buy it online in the future, as it tends to be cheaper if you find a site with free shipping.