Sunday’s are my meal planning days around here. Sometimes I decide on the menu for the week, but most of the time I ask Mike and the girls what they want to eat for dinner during the week. Today when I asked Mike immediately said he wanted Stroganoff and Lily said she wanted Macaroni and Cheese and Tacos. We have a few evening events this week so instead of trying to make five meals, I decided that I would stick with three, knowing that at least two of them, if not all three would produce leftovers.
Since now that I have a plan for the week, I need to find either tried and true recipes or something new. I love adding at least one new recipe to the mix every week. For the stroganoff, I knew that I would use Mike’s mom’s recipe and make some real food changes to it. For the Macaroni and Cheese, I ventured to Forks Over Knives and found this recipe that looked interesting (http://www.forksoverknives.com/recipes/velvety-macaroni), the test will come later in the week when I make it (stay tuned for the verdict on that one), and finally I decided to try out a new slow cooker recipe, (http://therecipecritic.com/2014/11/slow-cooker-chicken-fajita-soup/). I love using the slow cooker, especially on night where we have extra-curricular activities in the evening.
I had previously used ZipList for the shopping list, but since they shut down I am on the search for a new one if anyone has any suggestions. So today I just created a list with my Google Keep app. I mainly shop at Whole Foods, Trader Joes, Publix, and occasionally Fresh Market. About once a month we go to Costco for some great staples (stay tuned for post on my favorite Costco items). Today the weather was pretty crummy so instead of going to multiple stores I only went to Whole Foods today. I did really well and stuck to my list (with only a few splurge items that ended up in my cart, I mean who can pass up the mini chocolate croissants. 80/20 remember). Our grocery bill was $130, but it included some once a month staples such as protein powder and pure maple syrup. I try to keep our costs to around $100-$125 per week. Since I only went to Whole Foods there are some items that I purchased that I can find for a better price at the other stores, but the weather was not in my favor today. So next week hopefully I can shop around.
About six months ago I created a command center of sorts for our kitchen area, that accomplished two items. One to keep the clutter off my counters and two, to serve as a menu board for the week.
As you can see from the board, there are only three dinners planned for this week. For tonight’s dinner I adapted Mike’s mom’s “Hamburger Stroganoff” recipe into a “LLRealFood” version. Here are the original ingredients with my modifications in blue:
½ C minced onion
1 lb fresh mushrooms sliced (or 1 can 8 oz sliced, drained) (i used 1lb of organic baby portobello mushrooms)
1 clove garlic, minced (Organic minced garlic from Costco)
¼ C butter or margarine (Kerry Gold Butter was used, but only 3 tablespoons)
1 can (10 ½ oz) cream of chicken soup (This was made from scratch from this recipe, http://pinchofyum.com/homemade-cream-of-chicken-soup
1 lb ground beef (I used Organic Ground Chicken)
1 C sour cream (8 oz) (I used Organic Valley Sour Cream)
1 T flour (Organic White-Whole Wheat Flour)
1 t salt
¼ t pepper
Noodles or rice (I used wide egg noodles from Whole Foods. Whole wheat noodles just don’t work well with this)
It turned out amazing! I’m not a huge fan of mushrooms, but I think that the baby portobellos work well with this. They are a bit meaty and not slimy like some other mushrooms taste to me. We sometimes like to rate the dinners by a show of thumbs up…tonight’s dinner was 3 out of 4. I call that a success.
Until next time,