I have to admit, it can sometimes be challenging to cook
for a gluten free (Alex), a vegetarian (Mom), a toddler (B) and a
pregnant-hormonal-craving-crazy person (Me).
FYI – Alex doesn’t have to eat gluten free for medical reasons, but
tries out different things to see how it makes him feel, and honestly it has
been good giving B a variety of things and trying GF dishes. It is especially challenging when I make sure
I am making basically the same meals for each of us, just small modifications for
each person. I also have to admit that I
enjoy it, because it lets me think outside of the box and get more creative in
the kitchen. The only way it is possible
is by pretty extensive menu planning, grocery list making, and meal
prepping. All of this week’s meals were
$105.03 by shopping at Aldi, using items on hand, and products from the
previous weeks shopping trip.
I always start by looking in my pantry to see items I
have on hand, or in the freezer and fridge, to make meals out of what we
already have to keep the costs down. Our
pantry is often stocked because we buy things when they are on sale for 10 for
$10 or other great deals. I almost
always have pasta, sauces, multiple varieties of beans, dressings, different
broths etc. In the freezer, there is usually
lots of ground turkey (we buy bulk at Costco) and frozen vegetables, and in the
fridge I may have some cheeses leftover from the previous shopping trip. So my grocery costs stay low because I work
around what we already have on hand. If
you do not have the items already, I did include them in the grocery list, but
I crossed them out as I already had them. I even included spices, which many people
have, so the list may look long, but it really isn’t). Keep in mind that although a lot of the items
I already had, many of them I bought in the previous week’s grocery trip for
$103 total (Week 1 of my monthly budgeted meal plan was not blogged - but you can see some of the meals if you check out week 4). And many of the items I
bought this week will carry over into next week’s meal planning, so it all
equals out.
Also, in order to keep costs down, a lot of the meals
revolve around central ingredients. This
week’s meals had a lot of Italian style components, but it is really the
easiest way to keep it inexpensive. But
just because there is a lot of Italian, doesn’t mean the meals taste the same
(at all). FYI – next week’s meals
contain a few Mexican dishes.
I grocery shop on Friday evenings. It allows Alex to be with me (since I am not
supposed to be doing anything anyways), allows my mom to be done with work to
watch B, and gives me time to meal prep and such over the weekends. Plus – we found we eat out mostly on
weekends, so when we have fresh food – it kind of makes us stay in to eat it,
and saves us money. I will be shopping Sunday this week though as guests are
coming for the weekend and we planned for different meals.
Our menu generally consists of 5 meals for dinner, and 2
big breakfast or lunch ideas. And the
other 2 days, we eat leftovers or may order in one day (but to save on money, I
try not to do that, but sometimes the baby in my belly needs it). Leftovers are also doubled for lunches for
Alex the next day. I also buy staples
for breakfasts and lunches for us all. This
week was a bit different though, as I started with a list of 5 meals, but then
saw chicken was on sale and we ended up eating French fries one night for
dinner.
Here are some breakfasts I made out of this week’s
grocery trip: A big batch of hash browns, breakfast sausage and scrambled eggs
(this lasted for 2 days of breakfast and 1 random lunch for me), gluten free
blueberry pancakes with breakfast sausage and banana, scrambled eggs with
toast, and cereal with milk. I do not
really plan out breakfasts; just use what we have on hand.
Lunches included leftover chili, tuna pasta salad,
cauliflower soup, many regular salads, frozen pizza and random leftovers.
And lots of snacks, like yogurt and granola, rice cakes
with peanut butter, carrots and celery with hummus, hard boiled eggs, fruit,
and lots of chocolate covered pretzels (for baby) since my dad stopped at
Sarris before visiting us!
Ok – Here is the menu …
Fri: Homemade Baked French Fries (with different items
for everyone)
Sat: Chili with GF Cornbread and Mini Cheese Quesadillas
Sun: Zucchini Lasagna with Salad and Turkey Meatballs
Mon: Vegetable Pasta Bake or Sausage Bake
Tue: Honey Mustard Chicken with Cauliflower Soup
Wed: Cauliflower Crust Pizza with Salad
Thu: Meatloaf with Broccoli and Cheese (Frozen pizza for
my mom)
And the grocery list …
5 lb bag of potatoes
Green pepper (2)
Red onion (4)
Lettuce
Zucchini (4)
Tomatoes
Fresh spinach
Cauliflower (3 heads)
Banana
Apples
Turkey Italian sausage (5-6 links)
Chicken (3 breasts)
Breakfast sausage
Canned diced tomatoes
Black Olives (2)
Red kidney beans
Can creamed corn
Canned beets
Tuna (5 cans – for lunches and just to stock up)
Tomato sauce (I bought organic canned on sale and stocked
up with 4 of them)
GF corn bread mix
Peanut butter
Light sour cream
RF shredded cheddar
Milk
Eggs (2 dozen)
Part Skim Ricotta
Parmesan cheese
Shredded mozzarella (2)
Yogurt (4)
Hummus
Bread
GF rosemary and olive oil crackers
Rice cakes (4 packs)
Cereal
GF Granola
Frozen broccoli with cheese
Frozen pizzas (2)
GF blueberry pancakes
(We also needed a few random items, like jelly, crackers,
and snacky items that were a part of the 105 total but did not contribute to
the planned meals)
And Yes – All of the items I needed totaled $105 at Aldi!
And here is what I did …
Baked French Fries
This was an odd night, but Alex said “I want a shit ton
of French fries”, so I made 4 lbs. They
are super easy but making a big batch takes a while because of oven space. All you do is either hand cut the potatoes
into fries, or make it easy like me and use a mandolin that has this
setting. Soak the cut fries in water for
at least an hour to remove the starch.
Then rinse the fries and pat dry (make sure they are really dry). Toss them in 4 tbsp total of oil (I used
heart healthy canola, but whatever you have will work. I usually use olive oil). Spread fries out on a foil lined pan and bake
at 425 for 20 minutes. I did 2 pans at a
time and after the 20 minutes, I shook around the fries and alternated the
racks each pan was on, and baked another 8 minutes. After fries are done, they come out crispy,
and I toss them in a bowl with salt or any other seasoning. I am telling you – this night was really
random because I used things we had already to go with the fries. I made my mom a veggie burger to go with
hers, made my dad a steak with his, Alex had fries seasoned a bunch of
different ways, and I made mine like crab fries (seasoned with old bay with
melted American cheese). And that was
our dinner …. P.S. with the leftover lb of potatoes, I shredded them up to make
the hash browns for breakfast the next day.
Also – If you do not need 4 lbs of fries, because that is absolutely
absurd – you can just bake some potatoes for leftovers and top with leftover
chili and cheese, etc. Or to mash as a
side dish with the meatloaf…
Chili with GF Cornbread and Mini Cheese Quesadillas
The chili is super easy! Brown 2 lb of ground turkey and
remove all fat. Add in a good palm full
of ground cumin, chili powder, and garlic powder. Then add salt to taste, and allow the spices
to cook with the ground turkey for a couple minutes. Then add in ½ cup any tomato sauce (I usually
always have some leftover in the fridge from a previous recipe). Chop 1.5 green pepper (reserve the other half
for cauliflower crust pizza recipe) and 1 red onion and allow to cook for 15-20
minutes to let the vegetables sweat and soften (heat is on med low). Add 1 can of diced tomatoes with the liquid
and 1 can of drained and rinsed kidney beans.
Add ½ carton of fat free beef broth and allow to simmer for at least an
hour (we usually let it cook for 2-3 hours). When chili is done I top with
shredded lettuce, light sour cream, hot sauce, a scoop of gluten free corn
bread, and little quesadillas.
Cornbread: Gluten free cornbread mix from Aldi. Instructions say to mix with 1 egg, ¾ cup of
milk, and ½ cup of oil, but instead of the oil. I used 1 can of creamed
corn. Bake for 40 minutes, instead of
20, according to oven directions.
Quesadillas: These
weren’t a planned part of the meal, but because I had leftover corn tortillas
from dinner last week, I quickly made these.
Just sprayed pam in a pan, put one corn tortilla, filled with reduced
fat shredded cheddar, and another tortilla.
Cook and flip until crispy and cheese is melted.
Zucchini Lasagna with Salad and Turkey Meatballs
Cut 4 medium size zucchini in long planks. Put zucchini in a colander in the sink and
lightly salt. Leave for 10 minutes to
allow excess moisture to be removed. Rinse
zucchini and pat dry. I then seared each
plank on a hot pan on each side to quickly dry out some more. In a bowl, mix ricotta cheese with 1 egg and
¼ cup of parmesan cheese, season with salt.
In another bowl, I poured in the organic canned sauce and added some
garlic powder, salt and Italian seasoning.
In a casserole dish, start with a layer of sauce, add the zucchini
planks along the bottom of the dish, spread a layer of ricotta mixture over the
zucchini, and then 1/3 of the bag shredded mozzarella. Continue with another layer of sauce,
zucchini, ricotta, and mozzarella.
Finish with another layer of sauce, zucchini, (skip the ricotta) and
mozzarella. Bake at 350 for 45 minutes
covered then 15 minutes uncovered. Allow
lasagna to sit for at least 10 minutes before cutting and serving. Serve with a side salad (I just had lettuce,
tomato, red onion and fresh parm). And
also served ours with turkey meatballs … made with 1 lb of ground turkey, salt,
garlic powder, some crushed gluten free rosemary and olive oil crackers, and 1
egg, rolled in mini meatballs and baked at 350 for 30 minutes. (I had leftover ricotta mixture that I used
for the next nights meal, and also had lots of leftover meatballs for the rest of
the week).
Vegetable Pasta Bake or Sausage Bake (or both)
Cut 4 tomatoes into slices and put on a foil lined pan
sprayed with pam. Season with salt. Roast at 350 until the rest of the meal is
prepared (was prob 30-40 minutes). In
another pan, sear the Italian turkey sausages until cooked through. In a separate pan, spray with cooking oil and
add some garlic. Add in ½ bag of fresh
spinach and ½ red onion, sliced. Once spinach
is wilted and onion is softened, season with salt and garlic powder to
taste. Add in 1 jar of sauce (I had a butternut
squash and roasted red pepper sauce in my pantry, but you could use any sauce)
and heat through. Then add the other ½
bag of spinach (I add this in toward the end so all of the spinach isn’t
completely wilted down and some still has some bite to it). Cook pasta according to directions. Serve the
pasta or sliced sausage (or both) in a bowl, with the roasted tomatoes, topped
with the sauce and fresh parmesan. I
also added some ricotta dumplings since I had some leftover ricotta from the
lasagna. To make them, I took the
ricotta, egg, parmesan mixture and just added some flour until it was a dough
consistency. Rolled them into little
dumpling balls and boiled them in the leftover pasta water until they
floated. Remove from water to drain, and
sear them in the pan with the leftover turkey sausage drippings. Serve over pasta. (p.s. my mom is a vegetarian but doesn’t mind
the dumplings and such being seared in the turkey sausage pan, or she doesn’t
mind chicken broth etc… she just hates actual meat and seafood).
Honey Mustard Chicken with Cauliflower Soup
Chicken: 3 large chicken breasts cut in half to make 6
cutlets. Pat chicken dry and season each
side with salt and garlic powder. In a
pan over medium-high heat with cooking spray, sear the chicken on each side for
a few minutes. Place chicken on a foil
lined baking sheet. In a bowl, mix 3
tbsp Dijon with 2 tbsp honey. Spoon mixture
evenly over chicken and bake at 350 for 20 minutes (FYI - don’t give to babies
less than a year old because of the honey).
Soup: 2 heads of cauliflower chopped in florets and put
in a crock pot. Add 1 carton of fat free
chicken broth. Cook on high for 4 hours
until cauliflower can be poked with a fork.
Blend broth and cauliflower (I use an immersion blender but you can do
this in a regular blender if you do it in small batches – do not fill blender
to the top with anything hot, as it expands and can splash out and burn
you!!). Once blended, add in 1 ¼ cup
milk (I used 2% because that is what B drinks, but I have used fat free before)
and stir. Turn crock pot on low. Add in some chopped celery, carrots and onion
(I had probably a cup and a half of chopped vegetables total – these were
leftover from last week) and cook 2-3 more hours until vegetables are softened. Season with salt to taste. Serve with shredded reduced fat cheddar (and
anything else you would like in it … croutons, bacon, sour cream, scallions,
etc.).
Cauliflower Crust Pizza with Salad
Take 1 med-lg head of cauliflower and grate on a box
grater (or in a food processor). The
size of cauliflower I had gave me 4 cups of grated cauliflower “rice”. Microwave the 4 cups of cauliflower for 8
minutes or until softened and allow to cool.
Add in 2 eggs (make sure the cauli is cool so the eggs don’t scramble
when you put them in), 1.5 cups of shredded low fat mozzarella, 2 tbsp of
grated parmesan cheese, and salt to taste, and stir. Spray a foil lined baking sheet with pam and
form individual crusts on the sheet. I
could have made 4, but I made one large one for Alex and 2 regular ones for my
mom and me (the large one on one pan and the two regular ones on a different
pan and baked them separately on the middle rack). Spray each crust with a bit of pam on top. Bake in 425 degree oven for 10 minutes. Add sauce, some light mozzarella cheese (I
didn’t add a lot since there is cheese in the crust), and any toppings you
would like (Alex’s and mine had some leftover Italian turkey sausage, green
peppers, red onions and black olives, and my moms had the same but with veggie
sausage). Bake in the oven until melted
(approximately 6-8 minutes). Served with
a side salad of beets, feta and a balsamic glaze (because I ran out of
lettuce).
Meatloaf with Broccoli and Cheese
I haven’t made tonight’s dinner yet, so I am not going to
talk about it much. But I am sure most
have or can find a simple meatloaf recipe.
I always have a ketchup and balsamic glaze on mine … because ketchup is
the best. And it is being served with
broccoli and cheese.
I hope this helps anyone who is trying to budget and make
healthy meals. If you have any
questions, please let me know. My next
upcoming posts will just focus on the menu, lists, and instructions as long as
baby doesn’t come before then! I’ll be
shopping Sunday this weekend but will try to still post sometime on
Thursday! Have a great day!
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