We are on a cash only budget, as I mentioned last week we are using a plan to become debt free sooner than later. With that, we have allotted $200 weekly for our grocery money. That is why the meal plan is so important. If I have plan, I stick to it. This meal plan is really just dinners. I am a leftovers girl. I typically eat those for lunch. Of course, my kids rarely do, so I get their snacks, breakfast, drinks for us all, and misc. items within the budget, too. $200 is really a lot, so we usually have about $50 left, which is good because in the summers who knows what will come up and we'll need to run to the store for this or that. It's working for us. You need to assess your needs, and come up with a budget that works for you.
I will tell you that I recently read a book to wrap my head around a lot of the terms and things that my husband talks about so often. I am not the money manager in our home, and I really need to take a more active role in this, so I read
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That was my PSA for today. You're welcome. Now to the food.
So last week we were really busy! Mairin was off to camp, so she and her dad went on their date last Friday night. That left me with the other two and we wanted to have our own fun! I made them their fav. meal: Stuffed Shells and garlic bread. I do not eat this any longer. Too much dairy and gluten for my gut! However they eat every last bite. It's super easy, too. It is not a Pinterest recipe. It's actually from my husband's basketball coaching days when he'd go to pre-game, team dinners. A mom made this for the team and he LOVED it. Here's the recipe (it's not healthy, but there are plenty of gluten-free, vegan options out there that could be used instead):
1 box shells (I get the large ones, which are sometimes difficult to find- look on the top shelf in the pasta aisle)
1 egg
1 large tub cottage chz
2 bags mozzarella chz
2 jars spaghetti sauce (my fam likes sauce, you could get away with one- same with the cheese)
Add-ins- choose one or two:
chopped fresh basil
2 cloves chopped garlic
browned and drained ground turkey
two teaspoons Wild Tree Hearty Italian Seasoning
In a large pot, cook the shells according to pkg directions. While they cook mix next three ingredients in a bowl. Add your "Add-Ins" to the cheese/egg mix. When the shells are fully cooked, rinse them well with cold water. Then take a 9 x 13 dish and pour enough spaghetti sauce in the bottom to cover. Begin filling the shells with the mixture (I fill mine very full). Lay them face up in the dish. Once the dish is full pour the rest of the sauce over the shells (to cover). Top with a layer of mozzarella cheese. Bake at 350 for 25 minutes.
This makes more than one dish EVERY TIME. So, I typically take one to a neighbor. It holds up well in the fridge for a day, but I'd not wait much past that. I've never frozen this, but maybe covered well it would keep. WHENEVER I have to bring a meal to someone, this is my go to. I'm telling you, people love it!
While the girls ate that, I had these delicious chicken burgers (recipe here). I didn't make the sauce. I just sliced the avocado, added some quartered cherry tomatoes, and squeezed a lime over it all. YUM!!! I also didn't have cilantro. I had basil from a friend's garden (which I used in the shells), so I put that in the burgers instead. I really think you could use whatever you have on hand. Fresh herbs add so much to a dish, so this would be one to exp. with!
Saturday- We had rubbed porkchops using a couple new rubs my hubs bought while we were in South Haven, Michigan, at Spice Merchants. Check them out! SOOOO cool.
I made salad and we had sweet corn from the farmer's market.
Sunday- I went to Cooper's Hawk Winery for dinner, so my kids had pizza and Pat had leftovers. (Insert Debby Downer, "Wah, wah...)
Monday- We had our dear friends over for dinner. When I made this plan and we shopped, I was going to make Roasted Shrimp and Broccoli (recipe). But, they were going to bring an amazing salad (she's a great cook) and I didn't feel like this was enough to really host with, so I turned it into garlic butter shrimp and quinoa (recipe). It was beautiful ( used red and white quinoa), and delicious. I'm not afraid of butter, so I used unsalted, organic sticks. There is a TON of garlic in this recipe, so drink up on your water because you will easily wake up thirsty. Worth it, though!
Tuesday- I made my own roasted chicken (recipe). First time. :) I usually go to Whole Foods and buy a rotisserie chicken from the deli, but this was MUCH better! Seriously! Very impressive. We had olive oil roasted potato wedges (cut your potato into wedges, throw in a bag w/EVOO, put on a cookie sheet, top w/sea salt, bake at 400 until brown and crispy), and peas. YES, peas. We eat those. We like them, even. Don't judge.
Wednesday- That was a crazy day/evening. I honestly cannot remember what we ate. However, I had planned to use the leftover chicken that I took from the whole chicken on Tuesday (we had about two cups of shredded chicken left) and make chicken wraps (recipe) and egg drop soup (recipe).
I will make this, just didn't this week!
Thursday- We love fish! There are thousands of great, easy recipes on pinterest, so look for one that suits you! We went for Talapia w/fresh pesto (recipe). I put it in grapeseed oil, but you could easily grill this, or even put in a foil packet on your grill with sliced lemon. Fresh herbs are key to the flavor here, but you could use any. I do not have a fancy food processor. I'm still using my 14 year old blender attachment, but it works fine. Use what you have.
Friday- We went to a friend's 40th bday party. We ate leftovers before we went. BUDGET, people. No room for dinner out (BOO)!
I have this week's plan all set. I'm super excited for some grilled salmon. Looks easy and Mairin is home, so she will devour it! Missed that kid! Of course, the oldest is off to a week-long camp now! Summer fun!!!
I hope your week was great! More to come on a great, EASY cookie I found and this week's plan.
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