Staying on Budget

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Menu 6 – Family of 2

Featured this week: Grilled Pork Steak ~ ~ Thai Restaurant Chicken ~ ~ Vegetarian Bean Tacos ~ ~ Breaded Cod

Do people really grill in the winter months with snow on the ground? Yes, we do and it is worth it. I find myself getting the winter blues about February. Grilling really helps get me through the last few months of winter. I pick a day that is free from precipitation, temperature above 20° F, and little to no wind then fire up the grill. If you live in a cold climate I encourage you to give this a try! 

Dinners for the week

  • Sunday
    • Grilled Pork Steak
    • Potatoes
    • Roasted Carrots
  • Monday
  • Tuesday
    • Leftover Pork Steak
    • Potatoes
    • Roasted Carrots
  • Wednesday
    • Leftover Thai Restaurant Chicken
    • Salad
**Note if the links above are not working the PDF version is below. Simply go to the day of the meal then expand the menu and click on the PDF link. 

Grocery List - Store brand (Metro Detroit)

Prep the week!

prep week

I like to gather my storage containers before I start my prep.  I love the look of the table with all of the containers and as I make progress the containers disappear leaving me with a sense of accomplishment and encouragement to keep going. This picture is an example of one of my prep weeks.

Storage containers needed:

  • 3 cup; carrots
  • 3 cup; green beans
  • ¼ cup; 4 peeled garlic
  • 3 cup; 1 large onion & 1 red pepper
  • 2 cup; 1 medium onion & 1 jalapeno

Let’s start chopping!

  • Peel and slice 8 carrots 2 inches long. Make sure the thickness is even or slice them in half for even cooking; refrigerate. 
  • Trim green beans but do not wash; refrigerate. 
  • Peel 4 garlic cloves; refrigerate.
  • Wash and slice 1 red pepper then place in storage container; set aside. 
  • Slice 1 large onion (1.5 cups) then place in same container with red pepper; refrigerate.
  • Dice 1 medium onion (1 cup) then place in storage container; set aside.
  • Wash and thinly chop jalapeno (wear disposable gloves) then place in same container with chopped onion; refrigerate. 

Tips and Tricks for the weekly meals to go flawlessly!

Always start by reading the recipe all the way through then read my tips.  Doing this before you start will help prevent “surprises” along the way. 

If I’ve posted it then I have eaten it and called it good.  Also, I know that the portions should work because I have done it.  No guess work here. Measuring out your portion might be new for you and still leave you hungry after the meal. This is normal and it will take your body time to adjust. Try these tips:

  • Don’t miss your afternoon snack because being ravenous at dinner time will lead to over eating. 
  • Drink 8 ounces of water before you begin your meal and after you end your meal. 
  • Eat a salad or raw vegetables with your meal.
  • Eat a piece of fruit after a meal like an apple, pear, orange, etc. This will subside the hunger and it’s good for you. 
  • Wait 1 hour after your meal and if you are still hungry make some pop corn.  
Need: 1 grill and 1 sheet pan; 40 minutes
Recipe Serves: 4           
Portion Size: 1/2 steak with fat trimmed off, 1 small potato and 1/2 cup carrots.
  1. Start the Grill and aim for 400° F.
  2. Gather ingredients
  3. Prep to cook:
    • Wash 4 small potatoes and wrap in tin foil.
    • Add carrots to sheet pan
    • Add ½ tablespoon oil, 1 teaspoon salt, 1/2 teaspoon of pepper to the carrots. Mix well; set aside.
    • Season both sides of the pork steak with season all salt and pepper; set aside.
  4. Once grill is preheated add the potatoes and the steak to the grill then preheat the oven to 400° F.
  5. Cook steaks for 10 minutes then turn steak, turn potatoes, and add the carrots to the oven. 
  6. Cook for 10 minutes.
    • Stir the carrots & set timer for 10 minutes.
    • Temp the meat. When it reaches 160° it is done. If it is not done then flip and cook for 3 – 5 minutes on each side then temp again.
    • Let pork rest for 10 minutes.
  7. Potatoes will be done cooking when a fork can easily be inserted to the center.
  8. Carrots will be done cooking after the 10 minute timer goes off. Enjoy!    
**Be sure to set aside 2 pork steaks, 2 potatoes, and half the carrots for Tuesday nights dinner. 
Need: 1 deep frying pan; 30 minutes
Recipe Serves: 4          
Portion Size: 1 cup stir fry and 1/2 cup rice
Thai Restaurant Chicken Recipe_ How to Make It
  1. Cook 1 cup of rice to package directions. This should make 2 cups cooked rice. 
  2. Gather all ingredients
  3. Prep to cook
    • Salt and pepper chicken then cut chicken into 1 in cubes and place in a bowl, cover with plastic wrap or lid; refrigerate until ready to use.
    • Mince 2 garlic cloves then place in a small prep bowl; set aside.
  4. Follow the recipe as directed. Enjoy!
    • In step 2 & 3 be sure to use sesame oil when it calls for oil. 
  5. Add red pepper flakes to taste. We like it spicy so we add about 1/2 tablespoon to the entire dish. 
**Be sure to set aside 2 cups of stir fry and 1 cup of rice for Wednesday nights dinner.
  1. Warm Pork Steak, Potatoes & Carrots. Enjoy!

  1. Wet a paper towel and squeeze dry then place over rice. 
  2. Warm stir fry & rice. 
  3. Serve with side salad. Enjoy!
Need: 1 deep frying pan; 30 minutes
Recipe Serves: 4           
Portion Size: 1 taco and side salad
Vegetarian Bean Tacos Recipe_ How to Make It
  1. Gather ingredients
  2. Prep to cook
    • Mince 2 garlic cloves then place in a prep bowl; set aside.
    • Add all spices to 1 small prep bowl; set aside.
    • Drain and rinse black beans leave in colander
    • Drain tomatoes in same colander as black beans; set aside.
  3. Follow recipe as directed.
  4. Chop lettuce, tomato & avocado.
  5. Toppings:
    • lettuce, tomato, avocado, shredded cheddar cheese, sour cream, and salsa
  6. I like to combine some of the sides into a side salad. Enjoy!
**Be sure to set aside ½ of taco mixture for dinner on Saturday.
Need: 1 shallow frying pan and 1 steamer pot; 25 minutes
Recipe Serves: 2           
Portion Size: 4 oz. cod, 1 small potato & 1/2 cup green beans
Breaded Cod
  1. Gather ingredients
  2. Scrub two potatoes and place in a steamer basket. Make sure pot has 1 inch of water in the bottom.
  3. Rinse the green beans then add them to the potatoes and place on medium heat.
  4. Prep to Cook
    • Make your dipping sauce from the recipe for the fish.
    • Slice the lemon if using.
  5. After potatoes and green beans have been cooking for 15 minutes start your fish.
  6. Follow the recipe as directed. Enjoy!
  1. Gather toppings and tortilla
    • Toppings: lettuce, tomato, avocado, shredded cheddar cheese, sour cream, and salsa
  2. I like to combine some of the sides into a side salad.
  3. Warm bean mixture. Enjoy!

 

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Christin Lee

FULL TIME BUDGET BLOGGER

It is fun to think that there might be a short cut but the reality is planning plus diligence equals financial freedom.

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