I almost didn’t do a post for this week because I had off for the holiday on Monday and then I went out to eat on Tuesday, so it wasn’t my typical spend-a-small-amount-of-money-for-five-days-of-meals week, but I really wanted to show how I use ingredients from week to week. You’ll recognize a lot of these ingredients from last week’s post, so you can see how I incorporated them into this week’s meals so I had to buy less. I try to make the most out of everything I buy!
Had in kitchen: 1 (mostly full) jar tomato sauce, 1 (mostly full) container of ricotta from last week, 1 croissant, 1 (mostly full) jar salsa, 1 packaged scone, instant brown rice, garlic cloves, bottle of BBQ sauce, turmeric, Italian seasoning, olive oil, salt and pepper
Bought: 1 box Whole grain angel hair pasta, 1 can coconut milk, 1 can pinto beans, 1 pound ground pork, 1 pack 2 chicken breasts, 1 head Napa cabbage, 1 bunch cilantro, 1 cucumber (for snacks), 1 ginger root, 1 bag clementines, 3 limes, 1 yellow onion, 1 red onion, 1 Serrano pepper, 1 container chopped pineapple, 1 croissant, 1 mid-sized container Greek yogurt, 2 Amy’s Breakfast Burritos, 1 pack tostadas
Spent: $42.13 ($14.04/day)
Daily Breakfast: Kind of had a hodgepodge: 1 last scone on Tuesday, Annie’s Breakfast Burritos Wednesday+ Thursday, and a croissant on Friday
Lunch: Leftovers from Dinner Out on Tuesday
Dinner: Angel Hair with Tomato Ricotta Sauce and Italian Grilled Chicken
Comments from Claire: I had most of a jar of tomato sauce from last week’s baked chicken parm, and I was getting home late this night so I kept it very easy. Cooked angel hair (my favorite type of pasta), mixed it in with the sauce, and topped with ricotta to elevate it a bit (plus I already had it in the fridge from the crostini last week!). While the water was boiling and pasta was cooking, I also cooked the chicken breast. This is my favorite, easiest way. I seasoned one breast with Italian seasoning and salt and pepper, and the other with just salt and pepper. Then I cut the Italian one in half, and had half with my dinner that night and half with my lunch with the next day, and shredded the other breast to use in my tostadas on Friday.
Lunch: Leftover Pasta
Dinner: Turmeric-Coconut Curry with Pork
Claire’s Quips: I saw this recipe come through in my Healthyish newsletter the other week on a chilly day, and knew I had to try it ASAP. It was really delicious and definitely a hearty and cozy winter meal…my only quip was that it took me a while to chop everything up, so it took closer to an hour than the promised “done-in-under-30-minutes.”
Lunch: Leftover Curry
Dinner: BBQ Chicken Tostadas
Comments from Claire: I had leftover salsa so I was trying to think of something Mexican-inspired to make with it. I usually do quesadillas or burritos, but I just wasn’t in the mood for those, so I decided to go with tostadas (easily find-able in the local grocery store). I used the shredded chicken from earlier in the week and mixed in BBQ sauce from a bottle I had in the fridge. I heated that up and then put it on top of 2 tostadas, added a little of the chopped cabbage from the Thai meal yesterday, salsa, plain Greek yogurt (or sour cream), and topped with cilantro (also in yesterday’s meal). I made refried pinto beans on the side (directions on the can), and it all came together splendidly!
See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden