Save Your Money- Buy Our Groceries: Vol. 28

2 people, 5 days, 70 bucks or less

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

THIS WEEK’S MENU

Breakfast

  • Huevos Rancheros

Lunch

  • Burrata, Zucchini and Summer Squash Sandwich

Dinner

  • Steak, Cucumber and Radish Salad

Snack

  • Nectarine Yogurt Parfait

THE GROCERY LIST  (for 2 people)

  • cilantro
  • 5 cucumbers
  • bunch of radishes
  • butter lettuce (enough for 10 large salads)
  • 3 zucchini
  • 2 summer squash
  • 1 bag or bunch of arugula
  • 10 nectarines
  • 40 oz. steak
  • 3 yellow onions
  • 10 oz. blue cheese
  • 4-5 balls burrata
  • 10 small corn tortillas
  • 10 medium rolls for sandwiches
  • dozen eggs
  • granola
  • 1 15oz. can chipotle chilis in adobo
  • 1 28oz. can whole tomatoes
  • 2 16oz. cans black beans
  • chipotle hot sauce
  • 5 cups vanilla yogurt

WHAT WE ALREADY HAD AT HOME

  • salt
  • pepper
  • olive oil
  • balsamic vinegar
  • cooking spray
  • cumin

PREP ON SUNDAY

Black Beans

  • 2 16 oz. cans black beans

Drain and rinse the beans in cold water.  Store in the fridge for the week.

Huevos Rancheros Sauce

  • 1 28oz. can whole tomatoes
  • 1 yellow onion, chopped
  • 2 tsp. olive oil
  • 1 15 oz. can chipotle chiles in adobo, roughly chopped in their juices
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

Heat oil in a skillet over medium heat.  Add the onions and cook about 8 minutes or until translucent.  Add tomatoes and use a potato masher to break them up a lot.  Add the chopped chipotles and all the adobo sauce from the can.  Stir and cook about 5 minutes.  Add everything else, stir, lower heat to low and simmer covered for about 20 minutes.  Stir every once in a while and season more to taste.  Store in the fridge for the week.

Roasted Veggies for the Sandwiches

  • 2 onions, sliced in 1/4 inch rounds
  • 3 zucchini, sliced thinly lengthwise
  • 2 summer squash, sliced thinly lengthwise
  • olive oil
  • salt
  • pepper

Heat oven to 450.  Line two baking sheets with tinfoil.  Divide all the veggies between the sheets, drizzle lightly with olive oil, salt and pepper.  Toss to coat and evenly spread things out in one layer.  Roast for 10 minutes, swap the trays if they are on two levels in the oven and flip everything over.  Roast 10 more minutes or until lightly brown or even a little charred in places.  Store in the fridge for the week.

RECIPES

BREAKFAST- 10 minutes

Huevos Rancheros

  • 2 eggs
  • 2 corn tortillas
  • 1/2 cup black beans, reheated in the microwave
  • 1/5th of the sauce, reheated in the microwave
  • 2 tablespoons cilantro, roughly chopped
  • cooking spray, butter or oil
  • salt
  • pepper
  • chipotle hot sauce

Divide reheated beans between two plates.  Heat a skillet over medium heat for about a minute.  Spray with cooking spray and add the tortillas.  Toast on both sides for about 30 seconds or until lightly golden and warm.  Remove from pan and set each atop the beans.  Spray pan again and crack both eggs in.  Sprinkle with salt and pepper.  Cook on one side for about 45 seconds, flip and cook as long as you like them…about 45 more seconds for over medium.  Transfer eggs to each tortilla.   Divide the sauce over the two eggs.  Sprinkle with a little hot sauce and the cilantro.

LUNCH- 5 minutes

Burrata, Zucchini and Summer Squash Sandwich

  • 2 sandwich rolls, split in half
  • 1 ball of burrata, divided in half
  • 1 cup arugula
  • 1/5th of the veggies from Sunday
  • balsamic vinegar
  • olive oil
  • salt
  • pepper

Spread one side of each roll with half of the burrata.  Drizzle with balsamic vinegar, a little olive oil and sprinkle with salt and pepper.  Top each sandwich with half of the veggies.  Top the veggies with 1/2 of the arugula.  Finish off with the top half of the bread and eat!

DINNER- 20 minutes

Steak, Cucumber and Radish Salad

  • 8 oz. steak, salted and peppered on both sides
  • olive oil
  • balsamic vinegar
  • 1/5th of your butter lettuce
  • 1 cucumber, sliced
  • 1/5th of your radishes, rinsed, trimmed and sliced
  • 2 oz. blue cheese, crumbled

Heat a drizzle of oil in a skillet over medium high heat.  Add the steak when the oil is hot and sear about 2-3 minutes per side.   Remove from the pan and let rest about 4 minutes before slicing thinly.  Divide the lettuce, radishes, cucumber, steak slices and blue cheese between two plates or bowls.  Whisk together a drizzle of olive oil and balsamic dressing with salt and pepper in a small bowl.  Drizzle lightly over the salad (a little goes a long way with this one!).

SNACK-  2 minutes

Nectarine and Yogurt Parfait

  • 1 cup yogurt, divided between two bowls
  • 2 nectarines, sliced or diced
  • 1/2 cup granola

Top the yogurt with the diced fruit and granola.  Eat!

5 Comments

Filed under Uncategorized

5 responses to “Save Your Money- Buy Our Groceries: Vol. 28

  1. OOOH! That squash sandwich sounds lovely for a picnic! And don’t get me started on huevos rancheros with big fat cilantro. I could nuzzle my face in that green business for hours! OK, that was weird…

  2. ari

    I just recently discovered your blog and it is UH-MAZING. I sincerely approve of your recipes and I am looking forward to integrating them into my meal planning (I just got married and I love being able to cook for someone now :). My question is, though… do you *really* eat just one or two things for dinner all week? ‘Cause it says “two people, five days,” but with only one dinner listed, so I was confuzzled. Do please humor me and explain. 🙂

    Seriously love this, though. I am attempting your beef jerky recipe this week. Carnivore husband will be happy. 🙂

    • Hi! Yes…we do eat the same breakfast, lunch and dinner for 5 days and switch the next week.
      Here’s why:
      1. We HATE food waste (and the money loss associated with that). With 2 people, the chances of having tons of rotten stuff in your fridge after a week are much higher if you buy enough food to eat different things everyday. Our fridge is BLANK after the work week and we LOVE that…a new start every Sunday morning when we go shopping.
      2. Taking the guess work out of “what are we going to eat today?” alleviates a lot of stress and time lost in our work week. Pre-prep on Sunday means that you have more time before and after work to do the things you really want.
      3. We love how much money we save by eating this way! The 70 dollar thing was really just an accident. One day, we realized that no matter what we ate, as long as we planned it really well, shopped mostly at Trader Joe’s filling in with a bigger market, and ate the same thing each day, the bill always came out somewhere between 65 to 80 dollars. That was when we knew we should share our meal plans!

      It’s definitely not for everyone, and sometimes we plan poorly…running out of our dinner ingredients on Thursday, for example…but most people are at least comforted to know that IS possible to feed 2 people WELL for about $14 a day if you ever just need to save more money or time!

      • ari

        Thank you! That gives me some great ideas. I definitely like having an empty fridge to start from for weekend grocery shopping.

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