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.

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!