Save Your Money- Buy Our Groceries: Vol. 10

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

THIS WEEK’S MENU

Breakfast

  • Peanut Butter, Banana and Raisins on a Whole Wheat English Muffin

Lunch

  • Ribollita

Dinner

  • Moroccan Couscous with Veggies

Snack

  • Healthier Deviled Eggs

THE GROCERY LIST  (for 2 people)

  • 6 bananas
  • 1 orange
  • 1 bunch of kale or spinach
  • 1 bag shredded white cabbage
  • 1 small bunch of celery
  • 1 bag or bunch of carrots
  • 2 sweet potatoes
  • 1 bag of french green beans
  • 3 medium zucchini
  • 3 yellow onions
  • 4 spicy Italian Chicken Sausages
  • golden raisins
  • Parmesan cheese
  • peanut butter
  • mustard
  • couscous
  • 28 oz. can plum tomatoes
  • 3 15 oz. cans white beans
  • 7 cups of chicken broth
  • sourdough bread
  • 10 whole wheat english muffins
  • dozen eggs
  • 1 small greek yogurt

WHAT WE ALREADY HAD AT HOME

  • salt
  • pepper
  • olive oil
  • garlic
  • crushed red pepper flakes
  • cinnamon
  • cumin
  • ground ginger
  • cayenne

PREP ON SUNDAY

Ribollita

  • 3 15 oz. cans white beans, 2 cans drained and rinsed, 1 can, undrained and mashed well (use a potato masher)
  • 1/4 cup olive oil
  • 4 chicken sausages, diced
  • 2 yellow onions, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 6 garlic cloves, minced
  • 1 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1 28 oz. can plum tomatoes (take the tomatoes out of the can, chop them and then add back to the juices)
  • 1 bag shredded cabbage
  • 1 bunch of kale or spinach, chopped roughly
  • 4 cups chicken stock or broth
  • salt

In a dutch oven or large pot, heat oil over medium heat.  Add the sausage and onion and cook about 5-7 minutes.  Add carrots, celery, garlic, 2 tsp. salt, pepper, and red pepper flakes and cook for 7 minutes longer or until the veggies are tender.  Add cabbage, greens, and tomatoes and cook for 7-10 minutes.  Add the mashed beans, whole beans, and chicken stock.  Bring to a boil, then reduce heat and simmer over low heat for another 20 to 30 minutes.  Add salt if needed.  Store in the fridge for the week.

Veggies for the Couscous

You can use ANY veggies for this couscous.  When we have it at our favorite Moroccan place in LA, they use baby summer squash, baby carrots, baby zucchini and pearl onions among some other delicious veggies we can’t identify…;-)

  • the rest of your carrots, diced
  • 1 yellow onion, diced
  • 2 sweet potatoes, peeled and diced
  • 3 zucchini, diced or sliced
  • green beans, cut into 1 inch bits
  • 1 orange, zested and juiced
  • 2 garlic cloves, minced
  • 1 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • salt
  • pepper
  • olive oil

Saute onions, carrots and sweet potatoes in a little olive oil over medium heat until almost tender, about 10 minutes.  These can be a little browned too.  Immediately add orange zest, orange juice, cumin, cayenne, a pinch of salt, a dash of pepper, and the garlic.  Saute a few minutes longer or until the juice has evaporated and the veggies are tender.   Taste and salt if needed.  Set aside.

Saute the zucchini and green beans in a little olive oil over medium heat until tender, but not mushy.  Salt and pepper to taste.  Add to the carrots and potatoes and toss to combine.   Store in the fridge for the week.

Half of the Deviled Eggs

Don’t make all your eggs on Sunday.  Prepare a second batch on Wednesday so they still taste yummy on Friday!

  • 6 eggs
  • mustard
  • greek yogurt
  • salt
  • pepper
  • hot sauce or dill or rosemary

Place eggs gently in a saucepan and fill with cold water until 1 inch over their tops.  Bring to boil over high heat, immediately remove from the heat, cover the pan and let it sit for 18 minutes.   Run cold water over the eggs to stop the cooking.  Peel, slice in half and scoop the yolks into a bowl.  Add your favorite mustard, some greek yogurt, salt and pepper until smooth and to your liking.  Add hot sauce or dill or rosemary to give it a little kick or clean freshness.   Scoop a little filling back into each white and store for the week in the fridge.

RECIPES

BREAKFAST- 10 minutes

Peanut Butter, Banana and Raisins on a Whole Wheat English Muffin

  • 1 banana, peeled and sliced
  • raisins
  • 2 english muffins
  • peanut butter

Toast the english muffins.  Spread each side with peanut butter, top with banana slices and sprinkle with raisins.

LUNCH- 5 minutes

Ribollita

  • 2 portions of stew from Sunday
  • 1 large or 2 small slices of sourdough bread
  • Parmesan cheese

Reheat two portions of the stew in the microwave or on the stove.  While that heats, cut the crust off of one large or 2 small slices of sourdough bread.  Cut the inside of the bread into small chunks.  Stir the bread cubes into the stew when its hot until the bread is fully absorbed by stew.  Top each portion with Parmesan cheese and serve!

SNACK-  no minutes

Healthier Deviled Eggs

Eat some!

DINNER-  15 minutes

Moroccan Couscous with Veggies

  • 1 1/2 cups of the veggies, reheated
  • olive oil
  • 1/2 cup couscous
  • 1/2 cup chicken stock or broth
  • 1/4 cup of raisins
  • ground ginger
  • cinnamon
  • cumin

In a very small saucepan, heat the stock, raisins, and a pinch of cinnamon, ginger and cumin over high heat until boiling.  Add the couscous, stir quickly, remove from heat, cover and let stand 5 minutes.   Fluff with a fork, drizzle with a touch of olive oil and fold in the warmed veggies.  Serve!

3 Comments

Filed under Uncategorized

3 responses to “Save Your Money- Buy Our Groceries: Vol. 10

  1. keldoo

    YUM on all accounts. PB & bananas is the best combo ever (I love it with honey or agave). And the ribollita I am going to make this weekend with Gimme Lean fakey fake sausage. I am afraid to make deviled eggs ever because I will eat them all at once. No lie.

    • I forgot to make Jeff’s lunch yesterday…so just to be sure we didn’t waste any food, I quickly stuffed his two egg halves in my mouth. Apparently, according to my crazy brain, if you eat things really fast, you didn’t ACTUALLY eat them. Later, I ate my two at normal speed…

    • Oh- and just in case you didn’t see it, be sure to scroll down to the recipe section at the end. You add bread cubes and cheese to the ribollita after you make the base on Sunday, but just before you eat. IT’S AWESOME.

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