Planning Two Weeks at a Time
When I began researching about saving money on groceries, one of the tips I read was to plan two weeks in advance. I rarely do that. I simply don”t have the time and foresight to plan that far in advance, and, I never know what leftovers I’ll have on hand that I want to use up. However, this week, I thought I’d give it a try. The one thing that gives me pause is some of the perishables, such as the lettuce needed in the second week – that I may wait and buy as needed. I was also aware of what was on hand in the freezer, shrimp, a roaster, ground beef. Time to use up some of these items and incorporate them into the menu plan.
Finally, I wanted to pay attention to calories over the next two weeks, so you might note that most of the recipes are low in calories and low in fat. These next two weeks are going to be good for the waistline! With summer upon us, it behooves all of us to mind our eating habits as we head into beach weather!
So, with an eye toward the endgame, here is my two week plan for the start of June.
Dinners:
- Saturday: Sumac Roast Chicken with Carrots and Chickpeas (The Washington Post)
- Sunday: Southern Living Chicken Barbeque Kabobs (and Smokey Barbecue Rub & White Barbecue Sauce)
- Monday: Shrimp and pasta
- Tuesday: Taco Night
- Thursday: Pork Tenderloin with Seasoned Rub with Roasted Garlic Cauliflower
- Friday: Night out with Friends!
- Saturday: Crispy Baked Cod
WEEK TWO
- Sunday: Salad Nicoise
- Monday: Soy Glazed Cod and Bok Choy
- Tuesday: Quick Chicken Piccata
- Wednesday: Slow Cooker Mongolian Beef, see recipe here
- Thursday: Butternut Squash Soup and Arugula and Citrus Salad with Za’atar from Haddassah magazine, May 2018 issue (see below) with grilled shrimp. We ordered the Za-atar spice off Amazon and had planned this for a previous week, but, unfortunately, there was a mixup and the spice went to the wrong address! We are giving it a shot, one more time!
- Friday: Mini Meatloaves
- Saturday: Cuban Style Roast Pork
Roasted Butternut Squash Soup
Arugula with Citrus, Olives and Za’atar
Hadassah Magazine, March/April 2018, From the article on Israeli chef Alon Shaya.
1 pound mixed oranges and/or grapefruit
1 small clove garlic
1 1/2 T lemon juice
1 T. honey
1/2 t. Morton Kosher salt
2 T. extra-virgin olive oil
4 oz. arugula
1/4 cup salt-cured kalamata olives, pitted and halved
1 t. za-atar
- Peel and halve all citrus, lay halves flat and use a serrated kinfe to cut them very gently into 1/2 inch slices. Set aside.
- DRESSING: grate the garlic in a bowl, add lemon juice, honey, ginger, and salt. Whisking all the while, stream in olive oil so that the dressing emulsifies.
- Toss the arugula and olives in the dressing until they’re coated. Pile on the citrus, and sprinkle the za’atar all over as a garnish.
GROCERY LIST:
Ingredients Needed: oranges ($4.88), 2 grapefruit ($1.28 ea.), 1 large red onion($1.18), 1 pt. cherry tomatoes ($2.48), panko ($1.56), 3 medium shallots ($1.78 for 3 oz), cornstarch ($1.18), green onions (.58), brown sugar ($2.08),2 10 oz. bags frozen butternut squash ($1.88 ea), minced garlic ($3.98), vegetable broth ($1.44), 1 head of cauliflower ($2.97), 1 lb. red potatos ($3.97), butter ($3.24), 10 oz. fresh green beans ($1.98), fresh thyme ($1.98), 6 radishes (.98), kalamata olives ($3.38), 1 1 inch piece ginger ($1), sesame seeds($3.97), 32 oz. shredded mexican cheese ($7.97), salsa ($2.28), taco shells ($1.58), mexican seasoning mix (.44), 1 c. shredded cheddar cheese ($4.22), 8-12 cod fillets ($8.76), 1 ½ pounds Flank Steak ($7.24 per pound). TOTAL = $102.39
Second week: 3 large heads bok choy (about 2 1/4 pounds) about $6
BJ’s: Milk ($2.29), arugula ($4), napkins, paper towels,cloroz wipes tuna ($8) Approx. $30
WINN DIXIE: chicken breasts ($1.69 per pound; 3.57 lbs -$6.03), half and half ($2.49), coffee ($10) TOTAL =$18
SPECIALITY: local farmer’s stand honey, 1 small red chili