My poor hubby kind of got thrust into my Tasmanian Devil-esque quest to get our house super organized, our budget on track, no debt, money in the bank, healthy food on the table and knockin a couple LB's off the both of us. I dunno where my zest came from, but it is here to stay. So far, so good, we have made a ton of progress in the last month, and he is on board. Sooooo some of my recipes are healthy, some with modifications become healthier, some are just not. And that is OK. Balance is the spice of life my friends. With the help of my new favorite go to, healthy yet yummy recipes, Eating Well and my old favorite Allrecipes.com, I think we have something we can commit to for a week. I will share one of my recipes and also breakdown the cost at the end for those that want to give it a go themselves.
Dinners
Saturday: Slow Cooker Chicken Stroganoff
We are making this to bring to our midwife and her family. She is recovering from a major surgery and so I am making double and keeping enough for Neil and I to eat for dinner. It is deeelish.
Sunday: Mushroom Sauce Baked Pork Chops*
Meatless Monday: Greek Style Vegetarian Lasagna
Tuesday: Burgers on the grill "Neil-style", Baked french fries
Wednesday: previously frozen homemade Italian sauce and cheese tortellini
Thursday: Slow Cooker Buffalo Chicken Sandwiches and Brussels Sprouts
Friday: Grilled Steak and Salmon, Mashed Potatoes and Roasted Balsamic Cauliflower
Mushroom Sauce Baked Pork Chops
Ingredients
6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
2 tablespoons butter
2 large onions, finely chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
4 cups thinly sliced potatoes
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.
Nutritional Information
Amount Per Serving Calories: 316
Total Fat: 14.3g
Cholesterol: 51mg Powered by ESHA Nutrient Database
Smith Family Modifications: Fat free COM Soup, 1% Milk, Earth Balance Vegan Butter
Meal Cost:
Pork Chops- got on clearance for $2.38
Soup- got for .99
Potatoes- half a bag that was $2.00, call it a $1.00
Onions- got a bag of 6 onions for $2.50, call it .50
Seasonings and butter- already had
Total approximate meal cost= $4.88 for whats listed, throw in an extra dollar for existing seasonings and milk. New total = $5.88. This will most likely yield two lunches as well, so it is about $1.45 per person per meal. Not too shabs!
Nice work! I make a meal plan every week, and it is SO helpful. We hardly ever eat out, and we save a ton of money. We spend a little more on groceries, but my husband is okay with that because food is the ONE area where my sweet economist is willing to splurge a little!
ReplyDeleteI think you will love the discipline of meal planning. We make our menu every Sunday together, then I grocery shop on Monday. It works out super well!
We meal plan, too. It is a great way to budget and keep yourself accountable for making healthy food. I am disciplined enough o plan for 5 days (weekends are always up for grabs, and we sometimes go out then, too), but not disciplined enough to stick to a meal for each day. I mix 'em around so I feel like I have freedom to change my mind if I am too tired, too lazy or too busy to do that particular meal.
ReplyDeleteGood luck! I'd love to swap recipes if you'd want to...!