Save Your Money- Buy Our Groceries: Vol. 2

For the scoop on this series of posts, click here!

THIS WEEK’S MENU

Breakfast

  • Mushroom, Onion, Spinach Scramble with Toast and Fruit
  • Fake (but tasty) Iced Soy Latte

Lunch

  • Turkey Taco Salad

Dinner

  • Peppers and Goat Cheese Sandwiches
  • Butternut Squash Soup

Snack

  • Spicy Pickled Carrots and Cauliflower

THE GROCERY LIST  (for 2 people)

  • 1 red onion
  • 5 large yellow onions
  • 8 assorted bell peppers
  • 4 bags of your favorite lettuce
  • 1 bag shredded carrots
  • 2 bags baby spinach
  • 1 pack of mushrooms or baby bellas
  • 12 servings of your breakfast fruit (6 cups of berries, 6 big apples, or 12 oranges…etc.)
  • 6 jalapenos
  • garlic cloves
  • carrots
  • cauliflower
  • ground turkey
  • herbed goat cheese
  • mexican crema
  • dozen eggs
  • soy milk
  • vegetable oil spray
  • 1 jar of your favorite salsa
  • 1 can black beans
  • 1 can corn
  • butternut squash soup (about 8 cups) – if you can’t find this, try creamy tomato instead!
  • 2 baguettes
  • 12 english muffins
  • white vinegar

WHAT WE ALREADY HAD AT HOME

  • salt
  • pepper
  • sugar
  • oregano
  • bay leaves
  • thyme
  • chili powder
  • cumin
  • cocoa powder
  • balsamic vinegar
  • rosemary
  • olive oil

PREP ON SUNDAY

Vegetables for Scramble

  • 1 yellow onion, diced
  • mushrooms, diced
  • olive oil or cooking spray
  • salt, pepper

Saute onion and mushrooms until soft in oil or spray over medium heat.  Salt and pepper to taste.  Refrigerate.

Taco Salad Topping

  • 1 yellow onion, diced
  • ground turkey
  • jar of salsa
  • can of corn
  • can of black beans
  • 2 tsp. cocoa powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. chili powder

Saute onion with a little oil or spray in a pan over medium high heat until translucent.  Add ground turkey and cook until browned.  Drain off extra juice and return to pan over heat.  Add drained corn, drained and rinsed beans, salsa, cocoa powder and all spices.  Cook until some of the moisture reduces and salt and pepper to taste.

Red onion for Salad

  • red onion, cut in small dices

Store in a ziplock or container to use each day.

Pickled Vegetables

  • carrots, peeled and sliced diagonally
  • 1 yellow onion, peeled and cut into 6 wedges
  • bulb of garlic, separated and peeled
  • 3/4 cup olive oil
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 4 bay leaves
  • salt
  • 1 head of cauliflower, cored and cut into florets (or a bag of florets)
  • 6 fresh jalapenos, seeded and sliced
  • 1 1/2 cups white vinegar

Heat oil in a large pan over medium high heat.  When oil is hot, add garlic and onions and saute 3 minutes.  Lower heat to medium and add carrots, thyme, oregano and bay leaves.  Cover and cook 2 minutes.  Season to taste with salt.  Add cauliflower, jalapenos, vinegar and 1/2 cup of water.  Stir well, cover and continue to cook over medium heat for 5 minutes.  Stir and cook for 5 more minutes.  Don’t overcook, vegetables should remain crunchy.  Remove from heat, remove bay leaves and refrigerate.

Peppers for the Sandwiches

  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions, cut into 1/2 inch strips
  • 8 bell peppers, seeded and cut into 1/2 inch strips
  • 2 teaspoons sugar
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tablespoons balsamic vinegar

Heat olive oil in a large nonstick skillet over medium heat.  Add onion and cook until it begins to soften.  Add bell peppers, sugar, thyme, rosemary, salt and black pepper.  Toss until combined.  Cover pan and reduce heat to low. Cook, stirring occasionally, until peppers are very soft, about 30 minutes.  Uncover, raise heat to medium and cook, stirring often, until most of the liquid evaporates.  Stir in balsamic vinegar.  Refrigerate.

RECIPES

BREAKFAST- 15 minutes

Mushroom, Onion, Spinach Scramble with Toast and Fruit

  • 2 eggs, beaten
  • heaping handful of baby spinach, roughly chopped
  • cooking spray
  • salt
  • 2 portions of the cooked mushrooms and onions
  • two pieces of bread
  • fruit

Reheat 2 portions of mushrooms and onions in a pan with cooking spray over medium heat.   In the meantime, toast your bread and slice or portion out your fruit.  Add spinach to the pan and stir until it wilts.  Add beaten eggs.  Let them set for about 10 seconds, and then begin to stir gently, until they are cooked, but still moist.  Check for salt now, as you may not need it because the mushrooms and onion were pre-salted.   Enjoy!

Fake (but tasty) Iced Soy Latte

Put two heaping teaspoons of instant espresso in a tall glass.  Add 1/2 cup of cold water and stir until dissolved.  Add 1 cup of soy milk and stir.  Top off with ice.

LUNCH- 10 minutes

Turkey Taco Salad

Pile lettuce, shredded carrots and a sprinkle of your diced red onion on a plate.   Warm a portion of the taco topping in a bowl in the microwave.  Stir and add to the salad.  Drizzle with a little Mexican crema and serve.

SNACK-  NO minutes

Spicy Pickled Carrots and Cauliflower

You already made them!  Now you get to snack on them.

DINNER-  20 minutes

Pepper and Goat Cheese Sandwiches with Butternut Squash Soup

Warm about  1 1/2 cups of butternut squash soup in the microwave or in a pan on the stove.  In the meantime, warm 2 portions of the peppers in a bowl in the microwave or over low heat on the stove.   Cut 2 hunks of the baguettes and slice each in half.  Toast cut side up in the broiler or in the toaster.   Spread a little goat cheese on each side of the toasted baguette slices.  Top the bottom 2 slices with the warm peppers.  Top those with the top halves of bread.  Serve each sandwich with half of the soup (about 3/4 cup).

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