The Gist
Lunches: Sorry to be unoriginal, but we made lettuce wraps* again. It was a loooong week.
Snacks: grapes, cantaloupe
Dinners: Roast chicken thighs with farro (w/ tomatoes and onion) and broccolini, potato hash**
The List
- Lettuce
- Green pepper – 1
- Yellow onion – 2
- Potatoes – about 1 lb
- Cherry tomatoes – 1 container
- Broccolini
- Rosemary
- Cantaloupe
- Garlic
- Grapes
- Farro
- Chicken thighs (4 bone-in, skin on)
- Ground turkey
- Chorizo
- Eggs
- Olive oil and coffee (because we’re almost out!)
- English muffins
- Total: $84.67
Most of the produce and the eggs came from the farmers market, and we had leftover mushrooms from last week to add for the lettuce wraps. I bought the 10 minute farro (2 packs but ended up only using one so we have an extra) and olive oil from Trader Joe’s, and the rest came from Whole Foods. The fruit I only bought because it was on sale at WF!
The Details
Sunday: Chicken w/ farro and broccolini
Monday: Leftovers from last night
Tuesday: Potato hash
Wednesday: Leftover hash
Thursday: Ordering in!
*For the lettuce wraps: my husband made a Szechuan sauce because people are going insane over the McDonald’s version recipe being released (quick note: sub rice wine vinegar for plum sake!) We cooked the mushrooms and ground turkey together, added the sauce and voila! Wrap it up in a big lettuce leaf. Delicious.
**We LOVE breakfast for dinner. For potato hash, I cook the chorizo (or sausage or bacon) and remove it from the skillet. Lightly coat the bottom of the pan with olive oil or butter (this is added to the rendered fat already in the pan), add in the diced pepper and onion, some garlic, the potatoes, and season with salt and pepper. Cook them on medium-high (tossing occasionally) for 15 minutes or until the potatoes are at your desired doneness. Add the chorizo back in and top with a fried egg.
We’ve got english muffins and eggs to cover us for breakfast, along with all the yummy fruit.
Cheers to your week!
