This is part 3 of my series on meal planning. Last time I shared two weeks worth of meals, recipes, and a shopping list. This time I'm going to share two more weeks!
For the last part of February, here's what we've had:
Day 1/2: Taco Soup
Day 3/4: Baked Ziti
Day 5/6: Baked Chicken and Veggies
Day 1/2: Asian Stir Fry
Day 3/4: Red Beans and Rice
Day 5/6: Taco Night
Like I mentioned before, I have a lot of things that I keep on hand. Some things that I did not have to buy this time because I already had them were rice, tortillas, soy sauce, rice wine vinegar, balsamic vinegar, jar of minced garlic, cajun seasoning, chicken, spices, and veggies (The chicken, tortillas, and veggies, I bought the previous week).
Cost: Approximately $40
- 2 lb. ground beef/turkey
- 2 cans black beans
- 3 cans diced tomatoes
- 1 can dark kidney beans
- 1 can light kidney beans
- 1 bell pepper
- 1 onion
- 1 jar of salsa
- 1 package taco seasoning
- 1 small container part skim ricotta cheese
- 1 jar spaghetti sauce
- Ziti pasta
- 1 bag shredded cheese of your choice (used for ziti and taco's)
- Vegetables of your choice
- Soy sauce and Rice wine vinegar
- Frozen corn
Taco Night: You can find this in my Part 2 post
Baked Ziti: I use the same process for baked spaghetti found on the Part 2 post, except in between the layers I add a layer of ricotta cheese. This recipe is very versatile and you can add in vegetables, your favorite pasta and sauce, and made totally different meals.
Baked Chicken and Veggies: This is one of Dan's favorites. He works out a lot and craves healthy foods [I know, weird! :)]. I place two-three chicken breasts in a small casserole dish and coat with 1 tbsp. olive oil, 2 tbsp. balsamic vinegar (or a favorite vinegarette bottled dressing), salt and pepper, and 1 tsp. garlic. Then throw in vegetables of your choice. I ususally put in frozen broccoli, frozen green beans, and some fresh carrots. Bake at 350 until chicken is cooked through.
Asian Stir Fry: Dice 2-3 chicken breasts into bite sized pieces. Cut vegetables that you want to use (my favorites are broccoli, carrots, sugar snap peas, and corn) into small pieces. In a small bowl, mix together 1/4 c. soy sauce, 1 tbsp. rice wine vinegar, 1 tsp. garlic, and some hot sauce. Start with a large skillet with some olive oil on medium high heat. Add chicken and cook for about 3 minutes. Add in vegetables and sauce. Cook until vegetables are tender and chicken is cooked through. Serve over rice.
Red Beans and Rice: This is one of our vegetarian favorites although sometimes I add smoked sausage. I don't claim to know anything about cajun/Louisana cooking or that this is even cajun at all. It would probably be a disgrace down there, but we like it! Saute 1 bell pepper, 1 onion, and 1 tsp. of garlic in a skillet with olive oil until tender. Add in 1 can of diced tomatoes, 2 cans of kidney beans, 2 tbsp. of cajun seasoning, and 1/2 cup of water. Let simmer uncovered for 15 minutes. Serve over brown rice.
Taco Soup: In a crock pot combine 1 lb. ground meat, 1 can of black beans, 1 can of diced tomatoes, 1 cup of frozen corn, 1 cup of water, and 1 package of taco seasoning. Cook on high for 3 hours or on low for 5 hours.
This month we spent $150 on groceries total! Using this meal calendar, planning for breakfasts and lunches, shopping only twice, and not going out to eat really made it easy to save lots of money. Next month, I'll share our meal calendar and shopping lists again!