Weekly Meal Plan Starting 10/8…Feeding a family on a $40 a week budget!!!
Roast Chicken with Carrots and Potatoes
Ingredients
- 1 Whole Chicken (Price Chopper, $1.19/lb)
- 3-5 Cloves of Garlic
- 1/2 Onion, large chop
- Salt, Pepper and Garlic Powder
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 4-5 sprigs of thyme (optional)
- 2 cups yellow or red potato
- 2 cups carrots (Baby carrots whole or 1/4 inch chopped carrot)
- Rub Chicken with Olive Oil and butter mixture and season raw Chicken with salt, pepper and garlic powder (my favorite Chicken Seasoning is Johnny’s!)
- Place Chicken in a roasting pan or dutch oven with 1 sliced onion, 4-5 cloves of garlic and 4-5 sprigs of Thyme (optional). Do NOT add any water to the bottom of the pan!
- Bake at 350 degrees for approximately 2 hours. After 2 hours add the potato and carrots along side the chicken.
- Cook for another 45 minutes or until veggies are tender and chicken is golden brown.
Shopping List:
Whole Fryer Chicken (I bought mine at HyVee on Friday when they were on sale for $0.59/lb….actually I bought 4!!!)
Potatoes
Onion
Garlic
Carrots
Italian Tomato and Vegetable Soup
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup water
- 2 (14 ounce) can Italian tomatoes, large chop
- 1 1/2 cups frozen sweet whole kernel corn
- 1 1/2 cups carrots, chopped
- 5 stalks celery hearts, chopped
- 1 small zucchini, thinly sliced
- 2-3 cloves fresh garlic, finely chopped
- 1 small onion, finely chopped
- 1/2 cup mushroom, chopped (optional)
- 1 cup lentil (optional)
Directions
- In a dash of olive oil or butter saute carrots, zucchini, garlic, onion, mushrooms, and celery. Season lightly with salt and pepper.
- In a separate pot…mix broth, Italian tomatoes and water…bring to a boil.
- Add vegetables to liquid mixture…also add corn and lentils (optional). Let simmer for 15 minutes (in order to allow flavors to combine)
***I add a dash of Balsamic to bring out the sweetness in the veggies as well!!! - Serve and enjoy!!!
Vegetable or Chicken broth (or bouillon)
Carrot
Celery
Frozen or canned corn
Onion
Garlic
Mushroom (optional)
Lentil (optional)
Brown Sugar, Balsamic and Peach Pork Loin (slow cooker)
Ingredients:
- 1 boneless pork loin roast (or pork chops will work as well), 2-3 pounds
- 2 clove garlic, halved
- salt and pepper
- garlic powder
- 1 1/3 cups brown sugar, divided
- 1 tablespoon Dijon mustard
- 3 tablespoon balsamic vinegar
- 1 peach sliced into 1/2 inch wedges
- 2 apricots finely sliced
Directions:
- Sprinkle with garlic powder, salt and pepper, then prick the roast all over with a fork or skewer.
- In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
- Place roast in the slow cooker with garlic cloves. Cover and cook on LOW for 4 hours.
- Take the remaining 1/3 cup brown sugar; Spread over the top of the roast. Place finely diced peaches and apricots over atop the roast. Cover and continue cooking on LOW for 1 hour longer.
Prep Time: 5 min Cook Time: 5 hours Difficulty: Easy
***I don’t keep dijon mustard around so I use 1/2 tsp of regular mustard, 1/2 tsp spicy mustard, and 1/2 tsp honey.
Shopping List:
Pork Loin or Pork Chops, Price Chopper only $1.89/lb until Tuesday Oct 9th
Apricots
Peaches
Balsamic
Dijon Mustard (or honey and any other mustard you like)
Corn Chowder
Ingredients:
2 cups frozen corn
2-3 stalks of celery, chopped
1 cup finely chopped onion
2 cloves garlic, finely chopped
1/2 cup Sweet Red Pepper
1 cup potatoes, chopped
1/2 cup carrot, chopped
5 slices of bacon, cut into 1/2 inch pieces
1 pint 2% milk or Coconut milk (unflavored)
1/2 cup butter
3 tbsp flour
Sour cream (optional)
Cheddar Cheese (optional)
Directions:
- Saute diced bacon over medium heat until just before crispy; remove bacon and place on a paper towel. Add onion, celery, carrots, fresh corn (if you are using frozen corn DO NOT add yet), red pepper, and garlic to the pan with the rendered bacon fat and saute until tender and onions are translucent. Add a pinch of salt and pepper.
- Meanwhile boil potatoes until soft. (poke with a fork)
- Add approximately 1/2 cup butter and 3 tbsp flour to the veggies to make a roux.
- Add cream slowly. Stirring continuously.
- Add potatoes, diced cooked bacon (reserve some bacon for the topping) If you are using frozen corn this is were you would add the corn.
- Let simmer. Stirring for approximately 30 minutes. Season to taste.
- Serve with sour cream, cheddar cheese, and of course more diced bacon!!!
Prep. Time: 20 min Cook Time: 45 min Difficulty: Easy-Medium
Shopping List:
Frozen or canned corn
1-2 Potatoes
Celery
Colored Bell Pepper (optional)
Onion
Garlic
2% Milk or Coconut Milk
Bacon
Sour Cream (optional)
Cheese (optional)
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