So here is This week's Menu for Sunday 6/5 - Saturday 6/11
Sun: Baked chicken and Asparagus Casserole
Tue: Eggplant Parmesan
Thur: Creamy Chicken Enchiladas
Sat: Eating out (Free Chipotle!)
So, for starters, no we are not eating enchiladas two weeks in a row. Last weeks plan to make them on the last day of the week got pushed forward because on Monday (memorial day) we went to a family members house for Dinner. So in theory that pushed all of our recipes back a day, and the enchiladas into this week. Since the other recipes call for fresh (and volatile) vegetables, we are making those first and the enchiladas later.
Breakfast: Cottage Cheese, Bagels, Cream Cheese, Cereal, Milk, Bananas
Lunch: Bread, Lunch Meat, Yogurt, Mangoes
-Making another batch of macaroni salad from the rest of the ingredients bought last week.
- Chicken/Asparagus Cass: Cream of Broccoli Soup, Asparagus, Shredded Cheese (had rice & chicken)
- Eggplant: Eggplant, Eggs (Breading), Tomato Sauce, Shredded Cheese (had Panko Bread Crumbs)
- Side Salads: Baby spinach, bell pepper, dressing
- I was on the mindset we need one more entree, so I put the items for tuna noodle casserole on the list... I'm just ahead for next week :)
- Tuna, Pasta Shells, Peas, Cream/Mushroom soup
Misc. Needs: Toilet Paper, Paper Towels, Kool-aid, Butter
We bought 35 items and spent $43.86 = Average $1.25/item
This week I read the WalMart Price Match Policy and found it very lenient. We actually saved money on the cereal (in the grocery outlet ad) and the mangoes (.37 at Bel air!). The cashier was very quick at the changes and it didn't hold up the checkout at all.
Sunday's meal is copied out of this book, that I checked out from the library. We made it a few weeks back and turned out really good. The book has a ton of really good recipes, and includes chapters on 20 minute meals and 5 ingredient meals.
Tuesdays meal is from Alton Brown's book "I'm just here for the food". I would raise Alton Brown on a pedestal of "god chef" if I could. He makes cooking make sense and adds some science to the mix to make food taste even better. Don't look up his recipe on a search engine, as it won't give you the key to perfect eggplant Parmesan: purging, which I will explain here.
- Eggplant is naturally somewhat bitter (due to alkaloids in the seeds). To remove this bitter chemical you slice the eggplant thin and evenly, place them in a cookie sheet on top of a layer of paper towels. you then sprinkle salt liberally over the pieces then place another sheet of paper towels on top. Place another baking sheet on top of the eggplant then weigh it down with a few books. Let them sit for 30 minutes then rinse the salt off and pat the pieces dry. I know this sounds like a lot of work, but it is WORTH IT. (You didn't know you were going to get a science lesson today did you?)
Saturday's meal out is due to a technical error on the part of our last Chipotle order, leading to a fancy card with a free meal :).