I feel the need to establish a little credibility, first. I’m not one of those win-the-lottery type individuals paid for blogging and cooking. I work forty hours a week and have a kid and a house to keep up with, so I wouldn’t say I have an abundance of spare time. I’m also a fairly lazy person and much prefer reading to doing things around the house.
So…now that you know that, you can believe me when I say that, if I can do 7 home-cooked meals a week, you definitely can, too. It really takes no special skills, just a little planning (which, by the way, I hate, but I’ve found to be necessary…I’ve mentioned that Keith’s in grad school, right? A tight budget is a reality, so I’ve learned to be a planner).
The beauty is that once I do the planning and shopping, I’m done. No special, last-minute trips to the store to get that one thing I don’t have to make the meal I just decided to make. No standing in front of the refrigerator wondering what to make with the hamburger buns and two eggs inside (not that that’s ever happened to me). I hate the planning process, but it’s kind of a pay-it-forward deal for a week with low stress. So…on to the plan for the rest of the week.
And no, there’s nothing gourmet on here. I aim for fast but healthy on weeknights, and I always make enough for leftover lunches the next day. Here’s the menu, and if you scroll down, there are pictures of tonight’s meal (since it becomes tomorrow’s lunch):
Tonight’s meal: Vegetarian Korma with Rice (we aren’t really vegetarians, but we try to only eat meat about once a week…for health, financial, and environmental reasons).
7. Cover the pan, let the spinach wilt just a little, and then serve over rice.
30-45 minutes (depending on how fast you chop–I’m notoriously slow at it).
Total cost: $1.79 per meal!
$7.15 total divided by 4 meals–two adult dinners + 2 lunches…and a toddler-sized dinner, too)
1/2 onion: 50 cents
2 sweet potatoes: 66 cents
1 jar Korma: $3.99
1/2 bag rice: $1.50
1/3 bag peas & carrots: 33 cents
1/12 bag spinach: 17 cents