Weekly Menu 3/31 – 4/6

Welcome to our new Weekly Menu post!  Hell – I rocked it at the grocery store today.  We are still moving through our grass-fed beef from Wild Type Ranch, so supplementing with a few other proteins and all our regular veggies wasn’t hard.  After it was all said and done we got an entire week covered for about $112.00.  That covers not just dinners, but also lunches and breakfast for both Jason and myself.  In my opinion – at least from what I hear other people spend that is not too shabby.  As I mentioned in an earlier post – buying produce that is in season helps, and being flexible will also get you out spending less money.  In other words, keep your eye out for items they are trying to get rid of or sales going on.  Being the planner-type I go in with a menu in mind and look for those specific ingredients, but some deals I just can’t pass up!  I originally planned to make lamb chops again, but they had these beautiful pork loin chops marked down to 1.77 for two!  So I bought four chops for less than $4.00 whereas four lamb chops/steaks would have easily been around $12-$16.  Even that is not bad for a dinner’s meat portion, but still less than $4 bucks cannot be beat.  Needless to say – screw how much I have lamb this time, we’re goin’ with pork!

As always – things change.  This is what is planned for the week; in fact, one of the items was supposed to be made last week but with my guest in town and whatnot some things got moved around.  NBD.  We’ll make it this week.

 

Saturday:  Broiled Salmon with Crunchy Sweet Mustard Vinaigrette and Garlic-Ginger Baby Bok Choy

Sunday:  Grilled Round Steak with Blackberry Marinade and Coconut Toasted Brussels Sprouts

Monday:  Chipotle Albondigas Soup

Tuesday:  We will be having a dinner and movie night with our good friend Kyle.  Yes, we will be attending a restaurant, big deal I know!  I assure you though, whatever dishes we choose will be completely paleo.  Probably steak and vegetables — always a safe bet.

Wednesday:  Hungarian Beef Goulash with Homemade Bone Broth over Roasted Curry Cauliflower

Thursday:  Grilled Paprika Chicken Thighs OR Pork Spare Ribs with Fennel, Grapefruit and Avocado Salad

Friday:  Rosemary Pork Chops over Swiss Chard with Roasted Grapes and Balsamic Syrup

 

**Hope everyone enjoys their week!  Eat wonderful whole foods all week long – make your body happy and tune into next week for our dun-dun-dun monthly treat item.  We deserve it!!

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