Sub $100, Two week meal plan 4/16 – 4/29

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Well, I haven’t really posted here in ages, and recently, my menu and grocery list came up within a few different groups of folks I see on the regular. I decided to share what I do and will link up recipes as I get them going this week.

For me, this is a win-win. I have been meaning to get back at this whole blog thing for a while, and I like the idea of encouraging folks to eat real food instead of crap we all seem to eat these days.    I’ll make an effort to keep things delicious, nutritious, and not too pretentious.

Below is my shopping list and menu for the next two weeks. My only real goal was to reduce the amount of red meat 🍖,  refined grains 🍞🥯🥞, and processed sugar 🍫🍬 I consume. Also, I wanted to stay under $100 for the two weeks.

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Shopping list

• 10 Bananas (fresh)
• 2 Lemons (fresh)
• 2 pkgs spring mix salad (purchase 1 each week to guarantee freahness)
• 3lbs bag cutie mandarin Oranges 
• Baker potatoes
• 1x 15 oz container of ricotta (cold)
• 2x 1lbs ground beef
• 1x 48 oz bag private select triple berry blend (frozen)
• 1x 12 oz pkg Kroger Wild caught boneless skinless pacific cod (frozen)
• 1x 12 oz pkg chopped frozen spinach
• 1 pkg Joseph’s Lavash flat breads (dry)
• 1x 6 oz jar artichoke hearts (dry)
• 1x 12 oz can evaporated milk (dry)
• 1x 16 oz pkg quinoa (if you’ve got rice use rice) (dry)
• 1x pkg corn tortillas (dry)
• 1x can green enchilada sauce (dry)
• 2x suddenly salad pasta salad mix (dry)
• 1x Deli rotisserie chicken (deli)
• 1x rack of precooked ribs (deli)

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MENU – will repeat for both weeks

Sunday

• Breakfast – Oatmeal w/ brown sugar and cinnamon
• Dinner – Loco Moco w/ side salad

Monday

• Breakfast – banana berry Smoothie
• Dinner – Cod Florentine

Tuesday

• Breakfast – banana berry Smoothie
• Dinner – Chicken Enchiladas

Wednesday

• Breakfast – banana berry Smoothie
• Dinner – Ribs w/ Pasta Salad

Thursday

• Breakfast – banana berry Smoothie
• Dinner – Chicken Quinoa bowl

Friday

• Breakfast – banana berry Smoothie
• Dinner – Ricotta artichoke flat bread topped with salad greens & balsamic drizzle.

Saturday

• Breakfast – Oatmeal w/ brown sugar and cinnamon
• Dinner – loaded baked potato w/ side salad.

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“Paella”

When I was younger I got a chance to go to Spain. What I remember the most was the food and the architecture. The food most of all, and of all of it the paella was the best! So much fresh seafood available off the Mediterranean. Is this recipe authentic 🤔? Nope. Is it a fair approximation that is tasty? Heck Yeah!
The Ingredients:

• Arborio Rice( in a pinch you could use regular old long grain rice)
• Chicken Thighs, Bone in/Skin on
• Frozen peas, 8 oz
• Red Bell Pepper, sliced into strips.
• Shrimp (U15 or Colossal)
• 4 Cloves Garlic, Chopped (depending on how you like it)
• Olive oil, 1/4 cup
• 2 Lemons, wedged
• Saffron, like 2 sprigs.
• Spanish onion, medium chopped
• Paprika
• Bay leaf
• Chicken stock
• Parsley
• Dried red pepper flakes
• Spanish chorizo

The Process:
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, salt, and pepper.

Stir in chicken pieces to coat. Cover, and refrigerate.
Heat olive oil in a large skillet or paella pan over medium heat.

Add Spanish chorizo and onion then cook to render the fat and soften onion.

Stir in garlic, red pepper flakes, and rice.

Cook, stirring to coat rice with flavorful oil, about 3 minutes.

Stir in saffron threads, bay leaf, parsley, and chicken stock.

Bring to a boil, cover, and reduce heat to medium low.

Simmer 20 minutes
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat.

Place in the marinated chicken and cook 5 minutes.

Stir in bell pepper and cook 5 minutes.

Stir in shrimp allow to cook, turning the shrimp, until both sides are pink.

Sprinkle peas over the top and allow to cook through.

Serve family style from the pan.

And of course the hardest step, pop open a bottle of Red, or make a Clarita and enjoy with friends.