Tuesday, November 30, 2010
Monday, November 29, 2010
Check it out and enter Liz's challenge. Make your own $2 lunch and post pictures. I'll be working on that this week.
So, here's the plan for this week:
1. Modified turkey tetrazzini. (I didn't have enough left over turkey, so I added some scallops and peas.) It's cooked, in the refrigerator and just needs to be heated up.
2. Baked chicken thighs with sauteed vegetables and brown rice. Everything but the rice is cooked and in the refrigerator.
3. Buffalo burgers with roasted sweet potatoes and butternut squash. I'll roast the vegetables (are they vegetables?) Tuesday night so they're ready for Wednesday night. The buffalo burgers will take about 10 minutes in the skillet. (We ran out of gas for the grill, so we'll have to cook in the kitchen until next weekend.)
4. Some sort of crockpot stew. This will cook while we sleep Wednesday night and will just need to be heated up Thursday night. It's cool in Dallas, so this will be nice. Depending on our moods and the contents of my pantry, this may end up being chili.
On the nights we're having food that I can't eat (numbers 1, 2, half of 3 and 4), I'll be eating fish, edamame and apples. Quick and easy prep on these, so no big deal.
I think it sounds pretty good! We should use the rest of our produce by the end of the week, just in time for our next Urban Acres share pick-up on Saturday.
Sunday, November 28, 2010
I put some in the freezer that I can heat in the microwave on a weekday morning for a quick breakfast.
Saturday, November 27, 2010
It looks like fifty teenagers were left alone in the house for three weeks without parental supervision. They didn't go to school, either, the hoodlums. They just piled up dirty dishes until there were no clean ones left.
The irresponsible little...
I cooked a lot today. I also did two loads of dishes, but that didn't seem to make a dent in the destruction.
I made the broiled buffalo steaks and the sauteed greens. The apple oat cake came next.
Then for good measure I sauteed some veggies I had in my refrigerator (onions, red and green bell peppers with some chopped garlic), threw them in a casserole dish with a can of stewed tomatoes, and topped it off with some chicken thighs I'd browned in the skillet first. I baked until the chicken was done, then breathed in the aroma. I'm thinking about serving it either with noodles or rice. Jury is still out on that one.
After that I baked the take-and-bake pizza from Whole Foods.
Then I put scallops, mushrooms and some broccoli on the counter, realized I was really quite tired, so I put them all away. Maybe tomorrow.
Weekends are my time to cook. The work week is too crazy for much more than heating something up or plating something that's waiting for us in the crockpot. Cooking is relaxing for me. Dirty dishes are not.
Oh, well. If the kids weren't sick I'd make them do the dishes. If my husband hadn't been working on a fire drill project for work fourteen hours every day, including on Thanksgiving, I'd have asked him to do it.
Do you think the dogs could do it?
I stocked up on meat big time this week:
- tilapia ($11.87)
- scallops ($5.04)
- tuna ($6.99)
- chicken thighs ($3.92)
- ground buffalo ($8.15)
- 2 buffalo london broil steaks ($5.75 and $6.02)
- sliced salami ($4.30)
- roast beef ($2.34)
In the produce section, I got some red apples, 2 lemons, a pint of cranberries, and a huge container of grape tomatoes (all organic). We still have tons of produce from our Urban Acres share.I got 2 half gallon containers of soy milk and a gallon of Organic Valley milk.
From the bulk bins I got organic brown basmati rice, cinnamon and black pepper. I also picked up some organic bread for sandwiches, chicken broth and a candy cane for some holiday baking.
The take-and-bake pizzas were on sale for $7.99 (normally $13.99), so I got one with chicken, red bell peppers and broccoli. I think it was a 16 inch pizza. In other words, ginormous.
My freezer is filling up with chopped veggies from our share and I still have the tuna and chicken left from the week before last.
Month 2 is off to a stellar, on budget, start.
Then I marinated a buffalo london broil steak from Whole Foods in soy sauce after prepping it with salt, pepper and about a 1/2 teaspoon of lemon zest. I placed it in a glass cooking dish, poured the soy sauce on top, and broiled it on high for about 20 minutes. This makes it rare, the way my husband likes it. I cook it a little longer for mine and the kids, so it's not quite so pink in the center.
Here it is, ready to eat:
That brought our week 4 total to $75. We finished out the month with an extra $44. Holy cow! I'm not quite sure how that happened, but I'll take it!
Tuesday, November 16, 2010
The receipt is outrageously long, so I'll summarize for you:
- Frozen pizza crust dough, Sprouts, 1.79
- 2 dozen eggs and a gallon of organic milk
- Grated romano cheese, 2.79
- grated mozzarella cheese, 2.47
- Sashimi Grade Tuna, 2,70 and 2.92
- Bread crumbs
- Soy Milk
- oat flour
- pirate booty
- Kashi crackers
- 2 small bottled water
- Beef stew
- chicken tenders
- chicken sausage
- pork sirloin roast
- grape tomatoes
- red apples
- red grapes
The total rang up to be $64.82. Not bad at all!
The menu for the week I'm working on is:
1. Cheese Pizza served with fruit.
2. Chipotle Roasted Pork Sirloin with roasted vegetables and mashed potatoes.
3. Beef Stew made in the crockpot.
4. Eggplant Parmesan and baked potatoes.
5. Something with the chicken tenders and the produce we have left at the end of the week.I was really able to stock up on some meat. I got nearly 2.5 pounds of chicken, which will last for quite a while. I have a feeling there will be some that will be available for next week.
Monday, November 8, 2010
Two of the items on sale were Organic Pumpkin Puree and organic whole wheat frozen pie crusts (two in the package). The puree had a recipe for pumpkin pie on the label, which I will make this week or next. I'll use the other pie crust to make a quiche with our Urban Acres produce.
Urban Acres, $50
Sprouts, $79.08The recipe is like a hundred foot long scroll, so I'll just summarize what I got without individual prices. I did save $12.37 by using coupons and taking advantage of 20% off sale.
- Sprouts organic bread
- Sprouts frozen pizza crust dough
- Bulk black beans
- Bulk semi-sweet chocolate chips
- Bulk granola
- Bulk ground cloves
- Bulk brown rice
- Stoneyfield Yogurt
- Organic butter
- Organic eggs (2 cartons)
- Organic sour cream (1 carton)
- Organic Valley mild cheddar
- Goat cheese
- Frozen organic pie shells
- Organic cane sugar (Florida Crystals)
- Pacific organic cream of mushroom soup
- Pacific organic chicken broth
- Pacific organic vegetable broth
- Active dry yeast
- Chipotle seasoning
- 2 bottle Sprouts olive oil
- 1 can organic pumpkin pie puree
- Rye flour
- Beef flank steak
- Chicken breast tenders
- Grape tomatoes
- Organic apples
Walmart, $9 (I can't find the receipt, so I'm estimating here)
- Freshly made tortillas, $2.50
- Raisins, $1.38
- Evaporated milk, $.98
- Sweetened condensed milk, $1.98
- Buffalo Steak (1 pound)
- Organic Valley Milk (1 gallon)
Total for Week 2: $79.08 + $9 + $14.33 +$50 = $152.49 - $6.19 overage from last week = $146.22.
This leaves me with an overage of $36.22 for next week, which won't be a problem. Next week isn't a produce week, so $73.78 should be plenty.
My kids loved them and they are portable for those mornings when you're running around like a maniac trying to get ou the door and it's necessary for the kids to eat breakfast in the car.
I mixed all of the ingredients in a shallow bowl and sliced this Whole Wheat Batard Bread from Wholle Foods into strips. (This bread was great since I could pronounce all of the ingredients: organic untreated whole wheat flour, water, sea salted and malted barley flour.)
- 2 tablespoons of melted butter
- 1 egg
- 1/8 cup sugar
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
I dipped all of the strips in the liquid and laid them out on a VERY coated cookie sheet. These babies stick, so be generous with the spray or oil.
I then baked them in a 350 degree oven for 15 minutes, flipped them, then baked them for another 15 minutes.
In the mornings, I heat them in the microwave for about 30 seconds and serve them with a small dipping bowl of maple syrup. The first morning my son, the picky eater, ate 7 strips. I would call that a resounding success!
- Chicken Broth (2 cups)
- 1/2 onion, diced
- 1 stalk of broccoli, including stem, diced
- 1 cup of long grain brown rice
- 2 tablespoons organic butter
- 3/4 pound chicken breast tenders
- Seasoning of your choice (rub mix, poultry seasoning, salt, pepper, whatever)
Melt the butter in a skillet over medium high heat. Add the onion and broccoli and cook them until the onions are translucent.
Add the brown rice to the pan and cook until it's light brown:
Add the chicken broth and cook until it comes to a low boil:
After it is assembled, cover it with foil and bake it in a 350 degree oven for 45 minutes or until the chicken is cooked.
We added some shredded cheddar cheese after I took this picture. You can add it or not. But, this was really tasty and there were leftovers for Stephen's lunch.
The little girl is having tons of stuff from our Urban Acres share. She's having salad made with organic lettuce, carrots, and red and green bell peppers. She lu-uvs cherry tomatoes, so I threw in about 8 of those. (She ate the rest of the pint while sitting on the sofa watching cartoons. No, I'm not kidding. No seriously.)
I topped it with some chicken and shredded organic cheese. I packed a little ranch on the side and an apple.
My son, on the other hand, wants nothing to do with salad. So, in his lunch box is peanut butter and jelly on whole wheat organic bread (absolutely no crusts), homemade apple sauce, and some honey wheat pretzel sticks. Admittedly, his lunch isn't as rock awesome as hers, but it's baby steps with him.
Sunday, November 7, 2010
I cooked them in a little bit of olive oil:
Saturday, November 6, 2010
I'm so happy we discovered Urban Acres!
Sunday night we had the Baked Stuffed Squash.
Monday night we had Homemade Chicken Nuggets, Homemade Apple Sauce and roasted butternut squash.
Tuesday night was Squash and Broccoli casserole (recipe and pictures to come), baked salmon and baked sweet potato slices.
Wednesday night we had crockpot stew* and Homemade Sunflower Wheat Bread (recipe and pictures to follow).
Thursday night was leftovers.
*I didn't take any pictures of the stew, but it was super easy to make. I threw into a crockpot all of the leftover vegetables from the week, a diced potato, some frozen vegetables from my last Urban Acres share (onions, celery, carrots, and broccoli), frozen spinach, yellow split-peas from the bulk bin at Sprouts (about a cup?), 32 ounces of chicken stock, and a small can of tomato sauce. I also added some salt, pepper, and paprika. I didn't measure anything. I let it sit in the crockpot on low for about 8 hours and there you have it, instant dinner.
I ate a modified menu, including the Modified Fettucine Alfredo with homemade pasta.
Friday, November 5, 2010
This is the part she really likes, mixing it all up:
It was still a little dry, so we added three caps of soy milk (we used the cap on the soy milk container). She was off to the shower, so I made it into a ball and put in on the floured cutting board. This is after I'd flattened it out a bit.
Listening to the background music of a six year old and almost eight year old making an unholy mess in the bathroom, I rolled the bad boy out. It wasn't very sticky, which was sort of surprising. I was able to use the rolling pin no problem.
Pay attention, you'll want to write this down: (a) I had a rolling pin; and (b) I was able to find it. It's a miracle. November 2010.
As I was rolling strips with the pizza cutter, two very wet kids were suddenly at my side. Ooh, kitchen tools. They wanted in.
Mostly, my son wanted to know why he had to hold the pizza cutter so I could take a picture.
Umm, helloooo. Look at that picture. What day job? Just kidding.
Once the dough was all cut up into strips, I put them in a pot of salted boiling water along with some olive oil so they wouldn't stick to each other. I added them one at a time and made sure to stir frequently. They cooked for about 30 minutes on a low boil.
The recipe calls for chicken or vegetable broth to cook them in, which would be great, except I can't eat those. So, for now it's water.
When they were done, I strained them and put them in a big bowl.
I wasn't done, though. Oh, no. I didn't want to eat plain noodles. So I added a little bit of olive oil, goat cheese, salt, pepper and some fresh chopped parsley. My own version of fettucine alfredo. My kids didn't care for the noodles, which are a far cry from the processed bleached semolina noodles they're used to. That's okay. I liked them and I'll keep introducing them to the kids until their tastes evolve.
Right now I'm just excited to have a pasta that works for me. And one that's easy to make and tasty. Can't go wrong with that combo.
Thursday, November 4, 2010
I put the egg in one bowl and the dry ingredients in another. Once the chicken was breaded, I threw them in a frying pan with a little bit of olive oil.
Wednesday, November 3, 2010
We've been taking it in our lunches and I've been eating it at night for dessert. I prefer it warm, but it's also good cold. I have no idea how many measured cups this made, but it filled up the huge crock pot dish. It didn't last three days before it was gone.
If I could figure out how to can it, I totally would. But that would require having some left over.
Tuesday, November 2, 2010
Yeah, I didn't know what they were either. According to Urban Acres, they are called Eight Ball and One Ball Squash. Who knew?
I followed the recipe for baked stuff squash they provided with my share and that's what we had for dinner Sunday night. The kids liked the stuffing, but weren't fans of the squash itself. Baby steps, right?
How'd I make it? I cut the squash in half, put them in the baking dish and added some water to the bottom. I baked it covered at 350 degrees for about 40 minutes until they were tender.
While the squash was baking, I rounded up my other ingredients and started chopping. I prepped 2 green bell peppers, 1/4 of an onion, and 1 small One Ball Squash (or whichever one is yellow).
Then, just for fun I looked at what else was in the refrigerator. I pulled out some carrots and this little green pepper I got from one of my colleagues (she is a master gardener). I have no idea what kind it is, but it's awfully cute, don't you think?
This was a really great way to start the week. Stephen took the leftovers for lunch the next day. This is definitely something I'll make again.