Weekly Dinners for 2 under $70 – Menu 1 will give you ideas or the exact menu and grocery list for this weeks dinners. Substitute different vegetables if you don’t like the ones I’ve selected. Also, if you don’t like some of the spices found in the recipes substitute them for ones you do like.
I love comfort food that does not cost me a lot of calories. As a kid my dad would make pork chops & scalloped potatoes with cream soups. I have been searching for a better option than cream soup and found the recipe below. I love that I can put this in the slow cooker and let it cook all day. It is remarkably close to his.
Dinners for the week - About 59.12
- Sunday
- Pork Chops & Scalloped Potatoes
- Green Beans
- Monday
- Korean Beef & Rice
- Broccoli
- Tuesday
- Leftover Pork Chops with Scalloped Potatoes
- Green Beans
- Wednesday
- Leftover Korean Beef
- Broccoli
- Thursday
- Spinach Turkey Sausage Pasta
- Garlic Bread
- Friday
- Pesto Veggie Pizza
- Salad
- Saturday
- Leftover Sausage Pasta with Vegetables
- Garlic Bread
Grocery List - Store brand (Metro Detroit)
Prep the 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:
I like to use a sticky note or paper with a piece of tape to label my prep containers with the name of the meals.
- 1/4 cup; 6 peeled garlic
- 3.5 cup; 1 pound green beans, trimmed (Side)
- 1.5 cup; sliced zucchini (Pesto Veggie Pizza)
- 1.5 cup; green pepper (Pesto Veggie Pizza)
- 6 cup; 1 pound broccoli, chopped (Side)
- 1/2 cup; 3 green onions (Korean Beef & Rice)
- 1.5 cup; 1 chopped onion (Pesto Veggie Pizza)
Let's start prepping!
I like to use a vegetable chopper to speed up this process.
- Peel 6 garlic cloves put in storage container
- Trim ends of green beans and put in storage container
- Chop broccoli into bite size pieces and store in a container
Pesto Veggie Pizza
- Slice zucchini in about ¼ inch slices and store in a container
- Chop 1 green pepper in about 1/2 inch pieces and store in a container
- Chop 1 onion in about ½ inch pieces and store in a container
Korean Beef & Rice
- Chop 3 green onions and store in container
Pesto
I like to freeze unused pesto in ice cube trays. I simply fill each cube with about 1 teaspoon of pesto. Once the tray is full I freeze for 24 hours then place in a freezer zip bag. This makes it easy to use pesto whenever I need it and best of all I don't waste it.
Tips and Tricks for the daily 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.
Pork Chops and Scalloped Potatoes
Pork packages will vary in quantity so as long as you get at least 4 bone in pork loin chops you will be all set. Add as many potatoes as pork loin chops. If your package of pork was 5 then add 5 medium potatoes. Don’t worry if you did not get the amount of chops the recipe calls for. It will work out just fine.
- Follow the recipe as directed.
- Prepare 1 pound of green beans as you like and serve on the side. I like to add the green beans on top of the onions half way through cooking. Enjoy!
**Be sure to portion out 2 servings of meat, potatoes and ½ pound green beans then store in the refrigerator for Tuesday’s dinner. If your package of pork had 5 or 6 chops then you will have additional leftovers for a lunch or two!
Korean Beef and Rice
- Follow recipe as directed.
- Prepare 1 pound of broccoli as you like and serve on the side. Put a pot of water on the stove to boil when you start to brown the meat.
- I like to bring water to a boil then add 1/2 teaspoon of salt for 1 pound of broccoli. Add broccoli for 4 minutes then drain. Enjoy!
**Be sure to portion out 2 servings of meat, rice and ½ pound broccoli then store in the refrigerator for Wednesday’s dinner.
Warm up the pork chops, scalloped potatoes and green beans. Enjoy!
- Wet a paper towel and squeeze out the excess water. Portion out the two servings of beef, rice, and broccoli.
- Place wet/damp paper towel over rice and meat then microwave until hot. Enjoy!
Sausage Pasta with Vegetables
- This is a quick fix that does not require much prep outside of gathering the ingredients on the counter before you begin.
- Start the oven for your garlic bread after you get the water on to boil.
- Follow the recipe as directed. Enjoy!
**Be sure to portion out 2 servings of Sausage Pasta with Vegetables for Saturday night’s dinner.
Pesto Veggie Pizza
- Follow recipe as directed.
- Other pizza topping options: broccoli, baby spinach, asparagus, squash, or green onions.
- For the salad I add my leftover spinach and green onions. Enjoy!
- Start the oven for your garlic bread.
- Once garlic bread is done warm up the Sausage Pasta with Vegetables.
- Andrew and I like to spice it up by adding hot sauce or sriracha sauce. Enjoy!
