Sunday: Meals for the Week

When Amazon Prime came around this year I decided to buy an Instant Pot. It was an item that I had seen previous years and those who owned one talked about it almost non-stop. As I looked around my kitchen at the collection of other appliances, I decided I had to have one. It would soon replace my slow cooker, my pressure cooker, my frying pan, and my rice cooker. In fact I’m not even sure I used my oven this summer except once or twice.

The invention of the Instant Pot is Canadian (all the more reason to support it) and it acts as a 7-in-1 appliance that can basically do everything except toast (although I made apple bread in it, so just because it doesn’t toast doesn’t mean you can’t make very moist bread). With the husband gone for another four months and me at home cooking for myself (plus whatever scraps mini-me is eating these days) I decided to also invest in some plastic portion containers and instead of making a new meal (or two, or three) every single day, I would just make one meal for lunch, one meal for dinner, and eat them all week long.

You have to be really comfortable with the meals you decide to make. I’ve learned a few things, like it doesn’t  matter how delicious pasta is, after a week of eating it for dinner I’m tired of it. Some things I don’t get tired of though, like lentils and rice. I’ve also been working on spending less on groceries. In fact if you were to look in my fridge you would wonder if I ate anything at all because the only groceries I have in there are the items I’m using for that week.

Thanks to friends I came across this web site for recipes, which has been an absolute life saver. I typically use it for inspiration and then adapt the recipes to my own tastes and use the IP in some way-shape-form.

This week I’m making roasted corn quesadillas for lunch and for dinner I’m making a variation of mini garden turkey loaves with mixed veggies, stuffing, and gravy (I’m using beef, I’m omitting the carrots, and I’m using my own smokey bbq sauce). For the quesadillas I plan on cooking an entire frozen chicken in the IP, I bought two of them last week and only used one. The meatloaf I plan on making in the IP in silicone containers for individual servings. I was thinking of making mashed potato with it but honestly I prefer stuffing, so I’m going with that instead. I typically check the local grocery flyers on Friday and then plan my menu around that. Groceries are on Sunday and lists are my very best friend. I rarely ever buy something that’s not on my list.

I also made 16+ cups of yogurt this week in my IP. I had no idea it was so easy. Yogurt (especially greek) is very expensive here (we’re talking $7 for 4 cups worth, if that) and for the cost of a carton of whole milk I ended up with creamy delicious yogurt that I strained to the consistency I wanted. I took a portion of that and made it into tzatziki sauce which I served over spicy chicken fried rice (no recipe available for that one, it’s just my own concoction). Delicious. I had that for lunch every day this week and I’m still not tired of it. The same cannot be said however for these lasagna rolls. Delicious? Yes, but I’m tired of them now. There’s just something about pasta.

For breakfast I plan on making some spiced apple compote in the IP and layering it with my homemade yogurt and some oats to create overnight apple oatmeal. It’s another experiment so we’ll see how it turns out.

So those are my meals for the week. I spend an average of $60-80 CAD ($49-65 USD) a week on groceries (this includes things like baby digestible cookies and 3-4 veggie pouches) for me and the little guy and we live in an area where groceries tend to be quite expensive, especially if you want fresh. In the past two months using this new method I’ve saved approx. $50 a week on groceries, and I’ve lost 15lbs. I don’t drink anything except water (and tea, I love tea), and I don’t eat anything I don’t make myself (ie: no fast food or pre-made meals). It’s difficult, but so far I find it rewarding and worth it. Plus I only have to cook meals one day a week instead of stressing about what I’m going to eat every single day.

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2 Comments

  1. coppertopper

    Just wanted to say I made 2 meals off that website you linked last nite. One in the slow cooker and the other for that evening. Great source – thank you! Been using the heck out of my pressure cooker for the last year – such an amazing tool. Replaced 2 other appliances. Being able to saute stuff in it then add the rest of the ingredients and change to pressure cooking mode – such a useful thing to have in the kitchen.

  2. If you like chickpeas as well as lentils, I’ve found they’re a very useful ingredient to have in the fridge, boiled up with broth and bay leaves and ready to go. Spoon both together, mix with vinegar and black pepper (or a more refined salad dressing – me, I’m just lazy) – instant “lentil chickpea salad.”

    Add cheese or other ingredients to have more than a two ingredient salad; mash with something spreadable (e.g. cream cheese, egg mayo) and top bread or crackers; you could probably engineer them into a soup or sauce or stew too, but honestly, I never get much beyond the combine-both-call-it-a-salad-and-spoon-it-into-my-mouth stage. It’s just too easy and tasty. ;)

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