Staying on Budget

For people who love money.

Menu 7 – Family of 2

Featured this week: Strawberry Salad with Mojito Vinaigrette ~ ~ Lemon Olive Chicken with Orzo and Roasted Lemon & Herb Cauliflower ~ ~ Hearty Beans and Rice ~ ~ Bell Peppers and Pasta

This strawberry salad is amazing! Once spring is starting I like to eat a little lighter. I prefer to make my own dressings versus buying them because they taste lighter and are way more flavorful. 

Dinners for the week

**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:

  • 1 cup; red onion
  • 2 cup; onion
  • 2 cups; green pepper and red pepper
  • ¼ cup; garlic
  • 6 cup; cauliflower

Let’s start chopping!

  • Thinly slice 1 red onion then place in 1 cup container; refrigerate.
  • Dice 2 onions (2 cups) then place in 1 cup container; refrigerate.
  • Dice 1 green pepper then add to the 2 cup container; set aside.
  • Dice 1 red onion then add to the green pepper in the 2 cup container; refrigerate.
  • Peel 4 cloves of garlic then place in ¼ cup container; refrigerate.
  • Cut cauliflower into florets then place in 6 cup container; 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 fry pan; 30 minutes
Recipe Serves: 4           
Portion Size: 4 oz. chicken, 1 1/2 cups salad and 2 tablespoon vinaigrette
Strawberry Salad with Mojito Vinaigrette Recipe_ How to Make It
  1. Gather ingredients
  2. Prep to cook
    • Rinse then hull 4 strawberries
    • Rinse and slice ½ the remaining strawberries. Set the rest of the strawberries aside for Tuesday.
    • Coarsely chop 2 tablespoons fresh mint
    • Prepare the mojito vinaigrette following recipe directions in step 1 then refrigerate.
  3. Place plastic wrap over the chicken and flatten until chicken is even
  4. Salt and pepper both sides of the chicken
  5. Heat the frying pan with 1 tablespoon of olive oil
  6. Cook the chicken 4 – 6 minutes per side depending on thickness. Chicken will be 165°F when cooked.
  7. Set chicken aside to rest and complete step 2 in recipe.
    • Instead of splitting lettuce between 5 plates split ½ the lettuce between two plates. The rest of the lettuce will be used on Tuesday. Enjoy!
Be sure to set aside 8 ounces of chicken, 3 cups of salad and 4 tablespoons of vinaigrette for Tuesday night’s dinner.
Need: 1 pot for pasta water and 1 deep frying pan; 30 minutes
Recipe Serves: 4          
Portion Size: 1 1/4 cups pasta and side salad
Bell Peppers and Pasta Recipe_ How to Make It
  1. Put a large pot of water on to boil for the pasta
  2. Gather ingredients
  3. Prep to cook
    • Mince 3 garlic cloves and place them in a small prep bowl; set aside.
    • Slice ¼ cup ripe olives and place them in a small prep bowl; set aside
    • Measure the spices and place in a small prep bowl; set aside.
    • Measure ½ cup feta cheese and place in a small prep bowl; set aside
  4. Follow the recipe as directed
    • I like to take ¼ cup of the boiling pasta water and add to the pan with the vegetables instead of tap water. Enjoy!
**Be sure to set aside 2.5 cups of pasta for dinner on Wednesday night.
  1. Rinse and slice the remaining strawberries
  2. Get two plates and split evenly:
    • salad greens
    • strawberries
    • onion
    • cheese
    • walnuts
    • chicken
  3. Add the vinaigrette. Enjoy!
  1. Warm the pasta and serve with side salad. Enjoy!

Need: 1 deep frying pan; 30 minutes
Recipe Serves: 4           
Portion Size: 1 1/4 cup rice mixture
Hearty Beans and Rice Recipe_ How to Make It
  1. Gather ingredients
  2. Prep to cook
    • Mince 1 garlic clove (already peeled if you did the prep) then place in a prep bowl; set aside.
    • Measure out corn in microwave safe dish. Cook in 15 second increments until corn is thawed.
    • Rinse the black beans
  3. Follow the recipe as directed
    • I like to add 1 cup of onions (already chopped if you did the prep), ½ teaspoon salt, ½ teaspoon of pepper to the pan at the same time as the meat.
    • Once the meat is cooked I drain then add the garlic for 1 minute.
    • I follow the rest of the recipe as directed. Enjoy!

 

**Be sure to set aside 2.5 cups of rice for dinner on Saturday night.
Need: 1 roasting pan and 1 deep skillet; 30 minutes
Recipe Serves: 4           
Portion Size: 1 piece of chicken with pasta and 3/4 cup cauliflower
Roasted Herb & Lemon Cauliflower Recipe_ How to Make It
  1. Preheat oven to 425°F
  2. Gather ingredients for the roasted cauliflower
  3. Prep to Cook
    • Rinse cauliflower
    • In a bowl add:
      • 1 teaspoon lemon zest
      • 2 tablespoons lemon juice
      • 2 tablespoons olive oil
      • 1/2 teaspoon salt
      • 1/4 teaspoon crushed red pepper
      • Mince:
        • ¼ cup parsley
        • 1 tablespoon fresh rosemary
        • 1 tablespoon fresh thyme
  4. Add the cauliflower to the sheet pan with two tablespoons of olive oil, 1 teaspoon salt, and 1 teaspoon of pepper. Mix well.
  5. Follow the recipe as directed.
Lemon-Olive Chicken with Orzo Recipe_ How to Make It
  1. Gather ingredients for lemon-olive chicken
  2. Prep to cook
    • Slice ½ cup greek olives then place in a small prep bowl set aside
    • Cut 1 lemon in half
    • Slice ½ lemon into 4 slices
    • Juice the other ½ lemon and measure out 1 tablespoon of lemon juice then add to prep bowl with olives
    • Measure spices dried oregano, salt, pepper and add to prep bowl with olives
  3. Follow recipe as directed.
    • I like to salt and pepper my chicken before step 1. Enjoy!
**There will be leftovers from this dish and they make a great lunch! 
  1. Warm rice mixture. Enjoy!
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on reddit
Share on email
Share on print

© 2022 Staying On Budget LLC

stayingonbudget.com is owned and operated by Staying On Budget LLC.

Staying On Budget LLC is a participant in the Amazon Services LLC Associates Program and earns from qualifying purchases. 

Related articles

Extreme Menu 2 – Family of 4

Featured this week: Pulled Pork ~ ~ Enchilada Casser-Ole ~ ~ Egg Burrito ~ ~ Crockpot Chicken with Tomato Garden Pasta

Menu 7 – Family of 4

Featured this week: Lemon Chicken Pasta ~ ~ Italian Sausage Stuffed Zucchini ~ ~ Slow Cooked Pepper Steak ~ ~ Five Cheese Shells

Delicious Egg Bread with Wheat Germ

I love bread and this recipe never fails me! Rich and delicious, this bread has flavor and fiber. I make two mini loaves and freeze the second.

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.

My Favorite Articles