Budget is such a huge consideration for our meal plans. Lee eats like a family of four, and I eat like a lady . . . a hungry lady. So really we're cooking for a family of 5 most nights. Seriously if the recipe says it feeds 4 it feeds the two of us.
I've recently jumped on the Coupon Clipping Bandwagon (Thank you Extreme Coupons on TLC) although it seems couponing in Canada isn't as easy, we don't have any double coupon days (none that I know of anyways). And Extreme Couponing doesn't really fit that well into our lifestyle either, who really needs 45 jars of mustard and 100 deodorant sticks??? I've also had a hard time finding coupons for organic products, but once and a while they do pop up and we take advantage :)
CHEAPER CUTS OF MEAT:
This option is my favorite because it tastes a lot better too. We almost always use our slow cooker to these cuts. It makes them super tender and so flavorful.
Which brings me to Monday's Dinner: Soooooo Easy!
Slow cooker Pot Roast
2 cans cream of Mushroom Soup
1 (1oz) package dry Onion Soup Mix
1 1/4 cups water
5-ish pound Beef Bottom Roast
A carrot or two (sliced into 2 inch chunks)
two or three small baby red potato (quartered)
a handful of pearl onions
Season Roast with salt and pepper and sear the meat on a frying pan, on all sides!
In the slow cooker mix together the soup, soup mix and water. Add the seared meat, and place the vegetable around it.
Cook on high for 3 to 4 hours, or low for 8-9 hours.
So Good, So easy!
Another way we save is we cook vegetarian meals at least once a week! Meats expensive so we save a bit here. The best way to serve vegetarian meals is in ethnic recipes, I find a bunch of steamed vegetables way too bland so we make it into a curry or this week on Tuesday we're trying Serena from the Farm Chicks, Pon Pon Tofu! It looks really yummy and Lee and I both Love a little spice in our food.
This sounds more like a recipe then a way to save money, but, it's both! Borscht is a fabulous way to use up left over . . . . anything really. We cut a chunk off of Mondays Pot roast before we cook it and save it in the fridge, and use that for the meat in our Wednesday's Borscht. Some cabbage, some carrots, and left over pearl onions, beets (lots of beets) some mushrooms, what ever else might be in the fridge like, corn or green beans or spinach or kale.
A simple salad with some grilled chicken on top is so easy, so fast and super cost effective. This is what's for dinner on Thursday:
Here's our Cajun Chicken Salad Recipe.
2 or 3 boneless, skinless chicken breasts
Some reduced sodium Cajun Spice
~Coat chicken in Cajun spice and fry in a touch of olive oil or grill it on the BBQ
This is our favorite Salad Dressing! It's AMAZING (TRY IT!!!) Sorry about the generalizations, I make it out of memory
Make right in the salad bowl before you put the lettuce in
1-3 cloves of garlic (depending how much you like garlic)
about a tsp Dijon mustard
about a tbsp Worcestershire sauce
juice of half a lemon
about 3 tbsp red wine vinegar
about 5 or 6 tbsp's Extra virgin olive oil
Chop up a head of crisp romaine lettuce, add to bowl, toss salad together, top with a little grated Romano or Parmesan cheese. Top with Cajun chicken.
It's our own super light version of a Cajun Chicken Caesar Salad
Eggs are cheap and good for you, and delicious!
Friday Dinner is Quiche Lorraine!
So that's how we're planning on saving money and feeding ourselves this week! If anyone has any other tips on how to save money on groceries, or any Canadian Coupon Tips we'd LOVE to hear them :)