In our blog post from April 4th, we spoke of budgeting and planning a grocery run to get supplies to prep for 2 weeks of meals for two people. Some people may not think it involves a whole lot of planning, but that is mistaken thinking. When your budget takes a hit, due to job loss, sickness or anything else life throws at us, it becomes very important to plan ahead and make sure you are providing not only for yourself, but also for anyone else that may live in the home. We are only planning for 2 people in this post. If you have more than 2 in your household, then add to the amounts accordingly. The same is true if you are prepping for 1 person. Downsize it to fit your needs.
This morning I went to the grocer here close to the house, early in the morning. I find that it is better to get this taken care of early rather than later, because, it allows me to have more time later in the day to finish prepping everything and getting it put away. I will also use coupons and savings apps on my phone, to save where I can. One of the apps I use is called Ibotta (referral code – yyrzyr).
2 Weeks of Meals
This is a photo of what my meal plan looks like for the next 2 weeks. You may have noticed, the first week has a lot of fresh veggies and fruits. That is because fresh only stays fresh for a week to 8 days tops. You don’t want anything to spoil, so you use up what will lose freshness first.
Below are four recipes I plan on cooking the next two weeks, for us to eat.
Veggie Medley (something I came up with)
- 1 head cauliflower
- 2 heads broccoli
- 1 bag Brussel Sprouts
- 2-3 potatoes
- ½ red onion
- ½ head cabbage
- 1 package summer sausage
- 1/8 cup Olive oil
- 2 drops Black Pepper Essential oil
- 1 tsp Salt
This makes enough for 2-3 meals. I make it all at once then save leftovers for the next day. Preheat oven to 425 degrees Fahrenheit. Line an 11 x 13 cookie sheet with sides. Spray the foil with baking spray. Chop the veggies into bite size pieces and spread on the cookie sheet. Chop onion into smaller pieces and spread over the veggies. Cut the summer sausage into bite sized wedges and spread on top of the onion. Mix olive oil and black pepper oil and sprinkle over the medley. Sprinkle with salt. Carefully toss the mixture and spread out evenly. Place in 425-degree oven and bake 45 min. If the top looks like it is getting too dark, cover with aluminum foil until veggies are fork tender. Serve and enjoy
- 1-2 pounds ground beef (browned)
- 1 package burrito seasoning
- 1 package 10” tortillas
- 1 – 16oz can burrito sauce
- 1 – 16oz can refried beans
- 1 med onion
- 1 – 8oz can cream of chicken soup
- 1 – 8oz tub sour cream
- Shredded cheese (fiesta blend)
Brown the meat and onion, adding burrito seasoning toward end of browning and drain. Mix refried beans, cream of chicken and sour cream together. Add meat mixture. Divide the mixed meat mixture between 10 tortillas, rolling them as you work. Place the burritos into a 9×13 greased baking dish. Top with burrito sauce and cheese. Bake in a 350-degree oven until the cheese is all melted and bubbly. Remove from oven and serve. This makes enough for 2-3 meals. What you don’t eat one week, freeze and when ready to use, thaw and bake in 350-degree oven till hot.
Creamy Garlic Parmesan Shrimp (a favorite)
- 6 cloves garlic minced
- 1/2 cup fresh grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1-pound shrimp, tails off (about 1 ½ cups)
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 1/2 cups cream
- tablespoons fresh chopped parsley or 1 cup fresh spinach chopped
- 1 cup rice (cooked)
In a large skillet, heat oil over medium-high heat. Season shrimp with salt and pepper and sauté for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside. Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the broth; allow to reduce to half while scraping the bottom of the pan.
Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper. Add the parmesan cheese and allow sauce to gently simmer until the cheese melts and sauce thickens.
Add spinach (if using spinach) and the shrimp back into the pan and let the spinach wilt slightly. Taste test sauce and adjust salt and pepper, if needed.
Serve over rice.
- 1 whole chicken
- 4 Tbsp. Olive Oil
- 4 drops Lemon Essential oil
- 4 drops Thyme Essential oil
- Salt and pepper to taste
- Sprinkle of dried oregano
- 1 lemon sliced
- 1 onion sliced
Preheat oven to 350 degrees. Mix oils and salt and pepper together in a small bowl, set aside. Remove the giblets from the chicken cavity. Place lemon and onion slices in the bottom of the roasting pan and in the cavity of the chicken. Place whole chicken in roasting pan breast side up. Add a little water, just enough to barely cover the bottom of the pan. With a basting brush, cover the entire outside of the chicken with the oil mixture. Sprinkle with dried oregano.
Roast in the oven until the internal temperature reaches 160 degrees (about 1 hr. and 30 min) Remove from oven and let rest for 10 min. Serve with Garlic Mashes Potatoes and green beans!
I hope you enjoy these recipes as much as we do. This is not by any means a plan carved in stone. I like to keep the plan fluid so we can change it on a whim if we need to. I hope this resource gives you a starting point to start planning and budgeting for you.
Blessings to all,
The Country Chick with Solutions