Check out How Was Your Week, Honey? Episode #349: That’s Not How My Mom Does It HERE! This week, we get together on Thanksgiving weekend to discuss: books, vegetables, Mavis, SOGI, bottle openers, MB election, moving in, writers strike & Wab Kinew.
Here is October’s weekly meal plan staying under my budget of $156.62! That’s half of what economists think Canadians spend on groceries on a weekly basis. I want you to have all the tools to be able to feed your family 7 healthy(ish) meals, while not putting yourself into the poorhouse! I hope you enjoy and please let me know if you follow this weekly plan and if you were able to stick to the budget!
MENU
Sunday: Honey Garlic Pork Tenderloin with Roasted Potatoes and Carrots
Monday: 30 Minute Chicken Noodle Soup with Frozen White Cheddar Zucchini Biscuits
Tuesday: Chicken Cordon Bleu Casserole with Spinach Salad
Wednesday: Crispy Honey Soy Beef with Broccoli & Noodles
Thursday: Vegetarian Chili
Friday: Breakfast Potato Skillet with Eggs
Saturday: Ground Beef Orzo with Tomato Cream Sauce
Staple Items
These items are ALWAYS in my pantry or fridge. This tip bares repeating… As soon as I see an item running out it goes on the my shopping list. If they come up on my PC Points list or go on sale, I buy them. We have a second fridge in the garage, so I always have eggs, mayo, soy sauce, etc. on hand. It may take you a while and some money to get this system going but once you do… your wallet will thank you 🙂
Things I need for this week’s menu that I already have in my kitchen (my staple items) are listed below and in red.
Shopping List
1 lb lean ground beef
2 pork tenderloins
3 tablespoons apple cider vinegar
1½ tablespoons corn starch
1 cup orzo pasta
1/2 cup parmesan cheese
1 teaspoon rice vinegar
1 tablespoon Hoisin sauce
2 1/4 cup flour
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon chili flakes
1/2 teaspoon paprika
6 sprigs of thyme (garden)
parsley (garden)
1/4 cup mozzarella cheese
7 eggs (bought a dozen)
1 cup milk (bought a 4L)
1/4 teaspoon poultry seasoning
200g deli honey ham
8 slices swiss cheese
1 jar tomato passata
3/4 cup beef broth
2-3 yellow/orange/red bell peppers (bought a bag of 6)
1 can black beans
1 white onion
2 stalks celery
I stock up on meat when it’s on sale so I only needed to buy the steak for this week. This is the meat we need at the prices of each.
3 Sirloin Steaks for $18.89. Each steak is $6.30.
This week I used 1 steak = $6.30
1 lb ground beef (not extra lean so I’ll make sure I drain!)
$14.27 for 4lbs = $3.56/lb
This week I need 1 lb of ground beef = $3.56
Meat $19.31
Menu $83.27
Lunches & Stock Up $57.20
(I used $20 worth of PC points)
TOTAL= $159.78 (-$20.00 PC points = $139.78)
$3.16 OVER (with points = $16.84 UNDER)
SUNDAY:
This is one of those pork dishes that I make often. It’s just so easy and tastes SO good! You can find the original post linked below. We loved the fall roasted potatoes and carrots that we made to accompany the pork tenderloin! This was a great Sunday dinner as the leaves fall and the nights get cooler.
Honey Garlic Pork Tenderloin with Roasted Potatoes and Carrots
2 pork tenderloins
1 tablespoon oil
½ teaspoon seasoning salt
⅔ cup honey
¼ cup chicken broth
2 tablespoons soy sauce
2 tablespoons garlic, minced
1 tablespoon apple cider vinegar
¼ teaspoon salt
1½ tablespoons corn starch
⅛ teaspoon red pepper flakes
4 potatoes, chopped into 1.5” cubes
3-4 carrots, peeled and cut into 1.5″ pieces
3 tablespoons olive oil
1 1/2 teaspoons Italian seasoning
Salt & pepper to taste
Add the carrots and potatoes to a bowl and toss with 3 tablespoons of oil, Italian seasoning, and salt & pepper. Transfer the veggies to the baking sheet and spread them out in an even layer.
Lightly grease a baking dish. Place tenderloins in baking dish, brush 1 tablespoon of oil or spray with THIS amazing glass oil spay bottle and season all over with seasoning salt.
Whisk together honey, broth, soy sauce, garlic, vinegar, salt, corn starch and red pepper flakes.
Pour sauce around pork tenderloin in pan — avoid pouring on top of pork as it will prevent it from browning.
Bake, uncovered, for 15-20 minutes until a meat thermometer reads at least 140 degrees F. Remove from the oven and cover to rest for 10 minutes.
This is another one of my go to dinners in the fall. It is perfect for using up a half of a rotisserie chicken (we’ll use the other half tomorrow) and tastes like it has been on the stove simmering all day but only takes 30 minutes to make! I took a few of my biscuits out of the freezer, popped them into the oven on low to reheat and this was a delicious and comforting weeknight dinner, on the table in a half an hour!
30 Minute Chicken Noodle Soup with Frozen White Cheddar Zucchini Biscuits
1 tablespoon salted butter
1 white onion, chopped (save 1 tablespoon for salad dressing tomorrow)
2 stalks celery, chopped
2 large garlic cloves, minced
8 cups chicken broth
2 1/2 cups rotisserie chicken, shredded
1/2 bag egg noodles
2 carrots, diced
1 bay leaf
6 sprigs of thyme, chopped
parsley, chopped
In a large pot add the butter and melt over medium heat. Once the butter is melted and the foaming subsides, add the onion and celery and cook until just tender and the onion is translucent about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the chicken broth to the pot, followed by the chicken, noodles, carrots, bay leaf, thyme and season with salt and pepper. Give everything a stir, increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes.
Remove the bay leaf, and season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with freshly chopped parsley. Optional: Serve with my White Cheddar Zucchini Biscuits!
I love Chicken Cordon Bleu but it takes work to make it. I found this to be an amazing substitution for the real thing! It is creamy and cheesy with ham and toasted panko and is SO easy! Like casserole easy 😜. The spinach salad was a perfect side for all the richness of the casserole and even the Kids loved it!
Chicken Cordon Bleu Casserole with Spinach Salad
Adapted from Lauren’s Latest
2 cups rotisserie chicken, skin and bones removed
200g deli honey ham, sliced thin and cut into pieces
8 slices swiss cheese
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup milk
1/4 teaspoon poultry seasoning
1/2 teaspoon seasoning salt
salt & pepper, to taste
1 tablespoon butter
1/2 teaspoon seasoning salt
1/4 cup dried salad toppers
1/4 cup white wine vinegar
2 tablespoons apple cider vinegar
3 tablespoons sugar
1/4 cup olive oil
3 tablespoons honey
1 tablespoon white onion, finely minced
2 tablespoons sesame seeds
Preheat oven to 375 degrees F. Spray a 9×13 baking dish with THIS amazing glass oil spay bottle. Add chicken to the bottom of the pan. Top with ham and then slices of swiss cheese. Set aside.
In a small nonstick skillet, melt 1 tablespoon butter. Sprinkle in panko and seasoning salt. Stir to coat in butter and toast lightly. Remove from heat and sprinkle over the top of the casserole. Cover the casserole with foil and bake for 25 minutes or until hot and bubbly.
Add spinach, almonds and dried salad toppers to a salad bowl. Drizzle dressing over salad and toss. Serve with hot casserole.
Crispy Honey Soy Beef with Broccoli & Noodles
Adapted from Simply Delicious
1 lb steak, thinly sliced
1 egg
2 tablespoons soy sauce
2 cups flour, seasoned with salt
oil for frying
3 garlic cloves, minced
1/3 cup soy sauce
3-4 tablespoons honey
1 teaspoon rice vinegar
1 tablespoon Hoisin sauce
½ cup water
500g fresh Asian noodles
Place the steak in a bowl and add 2 tablespoons of soy sauce and egg. Mix together well, then set aside.
Fry the onion and garlic in a large pan until fragrant. Add 1/3 cup of soy sauce, honey, Hoisin sauce, vinegar and water.
Bring to a simmer and allow to reduce by half. Remove from the heat and set aside.
Heat enough oil to deep fry the beef in a wok or pot over high heat. Dip the steak strips into the flour, making sure each strip is well-coated. Shake off the excess then add to the hot oil, frying the beef until golden brown and crisp.
Remove with a slotted spoon and allow to drain on kitchen towel. Empty oil into an empty glass jar. Return cooked beef back to the wok and add sauce, toss well to coat the meat. Cook noodles according to instructions on bag.
Vegetarian Chili
Adapted from Chelsea’s Messy Apron
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 tablespoons chili powder
1/2 tablespoon dried oregano
1 teaspoon cumin
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 tablespoon sugar
2 cans fire-roasted diced tomatoes
1 can black beans, drained and rinsed
1 can corn, drained
1 cup vegetable stock
1 bay leaf
2 tablespoons fresh lime juice
Place a large Dutch oven over medium heat. Pour in the oil and wait until shimmering, about 20 seconds. Add in the diced onion and stir for 3-4 minutes. Add in the diced pepper and cook these veggies, stirring occasionally, until they are all very tender, about 6-9 minutes.
Combine the chili powder, oregano, cumin, dried basil, salt, cayenne pepper, paprika, pepper, and sugar. Stir together. Add in the garlic and all the seasonings. Cook, stirring constantly, until the seasonings and garlic are fragrant, about 45 seconds – 1 minute. Be careful to not burn.
Breakfast Potato Skillet with Eggs
Adapted from Tay On The Move
4 medium potatoes, cut into small cubes
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 onion, chopped
4 cloves garlic, minced
1 can corn, drained
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili flakes
1 teaspoon dried oregano
1/2 teaspoon paprika
salt, to your taste
3 tablespoons vegetable oil
1/4 cup mozzarella cheese, shredded
5-6 eggs
Heat 2 tablespoons oil in a large skillet (that has a lid) and put the potatoes in. Cook them for about 15 minutes or until tender, stirring every few minutes. When they start to turn brown, add 1/2 the minced garlic along with all the spices and salt.
Add onions, corn, peppers, and the remaining garlic and saute until everything becomes translucent and tender. Season with some salt.
Take a wooden spatula and make 5-6 wells in it. Crack an egg in each well and spread the mozzarella cheese around each egg. Cover the skillet with a lid and let the eggs cook to your liking.
Adapted from Salt and Lavender
1 lb lean ground beef
1/2 onion, chopped
3 cloves garlic, minced
1/2 teaspoon Italian seasoning
1 cup uncooked orzo pasta
1 jar tomato passata
3/4 cup beef broth
1 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 cup parmesan cheese, grated
2 cups (packed) spinach
Salt & pepper to taste
Add the ground beef to a Dutch oven and break it up a little bit with your spoon. Let it cook, without stirring, over medium-high heat for 5-6 minutes. Add the onion to the pot and break the beef up into small pieces. Let it cook for another 5 minutes or so. Drain if needed. Stir in the garlic, Italian seasoning, and orzo. Cook for about a minute.
Stir in the tomato passata, beef broth, cream, and Worcestershire sauce. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. Turn the heat down to medium if boiling, you just want a nice simmer.
Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for about 3-5 minutes or until it has thickened up to your liking.
