Save Your Money- Buy Our Groceries: Vol. 31

2 people, 5 days, 70 bucks or less

For more info on this series of posts, click here!

THIS WEEK’S MENU

Breakfast

  • Orange Yogurt with Almonds and Dried Berries

Lunch

  • Quiche with Potato Crust and Radish Salad

Dinner

  • Brie Stuffed Turkey Burgers with Purple Cabbage Slaw

Snack

  • Chocolate Rum Pot Du Creme with Orange Whipped Cream

THE GROCERY LIST  (for 2 people)

  • 10 buns
  • 3 lemons
  • 4 green apples
  • 5 smallish oranges
  • 1 bag arugula
  • 1 bag shredded carrots
  • 2 heads red cabbage
  • 1 bag baby spinach
  • 2 bags mixed baby greens
  • 2 bunches radishes
  • 1 zucchini
  • 1 summer squash
  • 3 lbs. ground turkey
  • 1 package chicken sausage
  • 1 yellow onion
  • 2 large russet potatoes
  • swiss cheese
  • wedge of brie
  • sliced almonds
  • mixed dried berries
  • mayonnaise
  • 8 cups vanilla yogurt
  • 1 dozen eggs
  • 1 cup half and half
  • 1 1/2 cups heavy cream
  • 8 oz. bittersweet chocolate
  • unsalted butter

WHAT WE ALREADY HAD AT HOME

  • salt
  • pepper
  • olive oil
  • rosemary
  • red wine vinegar
  • honey
  • rum
  • sugar
  • cooking spray

PREP ON SUNDAY

Quiche with Potato Crust

  • 2 russet potatoes, sliced very thinly into rounds
  • 1 yellow onion, diced
  • 1 zucchini, diced
  • 1 summer squash, diced
  • 1 package chicken sausage, diced
  • 1 bag baby spinach, roughly chopped
  • 1 1/2 cups shredded swiss cheese
  • 1 cup half and half
  • 10 eggs, beaten
  • salt and pepper
  • olive oil
  • cooking spray

Preheat oven to 375.  Spray two 9 inch pie dishes with cooking spray.  Line the bottom and sides of both dishes with potato slices, overlapping so none of the dish shows through.   Spray again with cooking spray and sprinkle with salt and pepper.  Bake for about 10-12 minutes or until the potatoes are almost cooked through and starting to soften into the shape of the dish.  Remove from the oven and set aside to cool a bit.  Heat a splash of olive in a large skillet over medium high heat.  Add the sausage and brown for about 2 minutes.  Add the onion and saute until almost translucent.  Add the zucchini and squash and cook until everything is almost cooked through, but still has a little crunch.  Add spinach and cook just until wilted.  Salt and pepper everything to taste.  Set aside to cool a bit.  Whisk together the eggs and half and half; sprinkle with salt and pepper.  Preheat oven to 375 again.  Divide the veggies and sausage mixture between the two pie dishes.  Divide the cheese between the two dishes.  Pour half of the egg mixture over the cheese in each dish.   Bake for about 30-40 minutes or until lightly brown on top and set.   Cool at room temp while you prep the rest of the stuff for the week and then cover with foil and store in the fridge for the week.

Salad Dressing

  • 3 lemons, juiced
  • extra virgin olive oil
  • salt
  • pepper

Put the juice into a jar.  Add about triple that amount of olive oil to the juice.  Salt and pepper.  Close the jar and shake vigorously.  Add more salt and pepper to taste.  Store in the fridge for the week.

Chocolate Rum Pot Du Creme with Orange Whipped Cream

  • 8 oz. bittersweet chocolate, chopped
  • 2 egg yolks, lightly beaten in a medium sized glass or ceramic bowl
  • 1 1/2 cups heavy whipping cream
  • splash of rum
  • 1/2 cup heavy whipping cream
  • zest of one small orange
  • 1 tablespoon sugar

Heat 1 1/2 cups whipping cream in a small pot until boiling.  Pour a little of the hot cream into the egg yolks while whisking until completely blended.  Slowly pour the rest of the cream into the egg while whisking.  Stir in the chocolate until melted.  Let sit for about 3 minutes.  Stir in a splash of rum.  Divide between 10 small jars or glasses.   Whisk on high speed the remaining whipping cream, sugar and zest until thick and creamy.  Spoon a little dollop of whipped cream on top of each pudding.  Cover each and store in the fridge for the week.

Sautéed Apples for the Burgers

  • 4 apples, peeled and sliced thinly
  • pat of butter
  • 2 tsp. sugar

Heat butter in a cast iron skillet over medium high heat.  Add the apples and cook, stirring occasionally until softened.  Sprinkle with sugar and continue to cook until a little browned here and there.  Store in the fridge for the week.

Shape the Burgers and Divide the Brie

Divide the ground turkey and shape into 10 burgers and wrap each individually in plastic wrap.  Store in the fridge.  Cut the brie wedge into 10 small hunks and store in the fridge.

Rosemary Mayo

  • 3/4 cup mayonnaise
  • 2 teaspoons dried rosemary or 1 tablespoon chopped fresh rosemary

Mix together and store in the fridge for the week.

Purple Cabbage Slaw

  • 2 heads of purple cabbage, outer leaves removed, cored and sliced thinly into shreds
  • 1 bag shredded carrots
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • salt and pepper

Mix together the cabbage and carrots.  Whisk together the vinegar, oil, honey and a sprinkle of salt and pepper.  Drizzle over the cabbage and carrots and stir to combine well.  Salt and pepper to taste.

RECIPES

BREAKFAST- 5 minutes

Orange Yogurt with Almonds and Dried Berries

  • 1 1/2 cups vanilla yogurt, divided between two bowls
  • 1 orange, halved
  • sliced almonds
  • dried berries

Juice one half of the orange into each bowl with the yogurt and whisk together.  Top with almonds and berries- the amount is up to you.  Just be sure that you have enough of each to get you through the whole week.  Eat!

LUNCH- 10 minutes

Quiche with Potato Crust and Radish Salad

  • 2 wedges of the quiche, reheated in the oven or microwave
  • 2 heaping handfuls baby mixed greens
  • 4 radishes, rinsed and thinly sliced
  • dressing from Sunday

Toss the greens and radishes with a little dressing in a bowl and divide between two plates.  Serve the salad with the reheated quiche.

DINNER- 30 minutes

Brie Stuffed Turkey Burgers with Purple Cabbage Slaw

  • 2 pre-formed burgers
  • 2 hunks brie
  • olive oil
  • salt and pepper
  • 2 buns, lightly toasted
  • arugula
  • 1/5th of the sautéed apples, reheated in the microwave
  • rosemary mayo
  • 2 heaping cups cabbage slaw

Heat a small splash of oil in a cast iron skillet over medium high to high heat.  Make a pit in the burgers and squish a brie hunk in each pit.  Form the meat around the brie so that none of it is showing.  Salt and pepper both sides of the burgers.  Cook for about 2-3 minutes per side or until browned and cooked through.  Transfer each to a bun.  Top with apples, arugula and a smear of rosemary mayo.  Serve with the cabbage slaw.

SNACK-  no minutes

Chocolate Rum Pot Du Creme with Orange Whipped Cream

Eat one!

1 Comment

Filed under Uncategorized

One response to “Save Your Money- Buy Our Groceries: Vol. 31

  1. Jeffrey

    My advice to those making these delicious burgers…eat your sides first, so that the cheese inside of the burger can cool a little bit. It will taste better, and be safer for surfaces (like a couch, for instance) near your plate.

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