Weekend Update & Meal Plan

Happy Monday! We had the b.e.s.t. weekend visiting my brother and sister-in-law in Seattle. The last time we saw them was Thanksgiving and Roberto was doing his first round of Whole30 so it has definitely been a while since they were able to actually enjoy his company. We flew up Thursday after work and they took the day off on Friday to hang with us. We visited a bunch of delicious restaurants and went on an epic hike, so I’ll post a round up soon since we bounced around a few of the suburbs outside of Seattle and the Emerald City itself. We were delayed at Sea-Tac yesterday so we had plenty of time to get our meal plan and grocery list organized. All I wanted to do was get in bed when we got home (those Rivera sibs tuckered us out), but we soldiered on to TJs so we’d have a good start on our week. It was a total nightmare and they were out of a lot of a lot of the things we normally grab which reminded us why we always shop on Saturday or first thing Sunday.

Last week we were trying to figure out how much money we actually save by making our meals since our company has a cafeteria that is pretty cheap (we’re able to get hot meals or a salad for under $5 compared to $10+ anywhere else). I like knowing what is in the meals we make and I’m not sure I could do the salad bar five days a week, but we wanted to know if we were saving that much. We decided to do a quick and dirty calculation to get an idea of the cost of each meal. I’m excluding anything we had in our pantry/fridge/freezer such as EVOO, tomato paste, frozen green onions, seasoning etc. and didn’t get fancy enough to factor in the value of our time. With the exception of the Salmon, all of our meals are under $3/serving so that’s pretty tough to beat even with our very affordable cafeteria. When I compare it to what we spend on Starbucks breakfast and coffee it’s not even close. I’m also adding in the calorie and macro information if you’re curious since we normally put it in MyFitnessPal anyway. Let me know if it’s helpful or you have questions!

Here’s the plan:

 BreakfastLunchDinner
Monday 8/21K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Leftover 15-Minute Chicken Shawarma Bowls (2/2)Sous Vide Salmon with Cauliflower Mash (2/4)
Tuesday 8/22K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Ground Turkey Stuffed Peppers (2/4)Sous Vide Salmon with Cauliflower Mash (4/4)
Wednesday 8/23K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Ground Turkey Stuffed Peppers (4/4)Pork Tenderloin with Roasted Asparagus and Zucchini (2/4)
Thursday 8/24K - Broccoli, Turkey, Green Onion, and Goat Cheese Frittata
R - Arugula, Fried Egg, Sausage and Roasted Potatoes and Veggies
Spinach, Chicken, Strawberry, and Goat Cheese Salad (2/4)Pork Tenderloin with Roasted Asparagus and Zucchini (4/4)
Friday 8/25K - Broccoli, Turkey, Green Onion, and Goat Cheese FrittataSpinach, Chicken, Strawberry, and Goat Cheese Salad (2/4)Date Night <3 (surprisingly NOT sushi)

Breakfast

I absolutely loved my frittata last week so we’re stickin’ with that for now. Roberto’s been having the same breakfast for 6 months so no change there…

Cost/Serving of K’s Breakfast: $1.98

Calories/Fat/Protein/Carbs: 242cals/14g/21g/6g

Cost/Serving of R’s Breakfast: $2.85

Calories/Fat/Protein/Carbs: 320cals/10g/26g/34g

Leftovers

Roberto had a couple work lunches come up last week so we have these bowls left over. They were SO good. Highly recommend.

No cost cause I don’t have the receipt from last week 😬

Calories/Fat/Protein/Carbs: 403cals/4g/41g/51g

Sous Vide Salmon with Cauli Mash

My coworker recently posted a video of her cooking dinner in a plastic bag submerged in hot water and I was intrigued immediately. When I asked her for the deets I was disappointed to find out the device was $200, so I put it into my mental “save for” bucket. But then I saw this article pop up and decided I’d be willing to invest for under $100. Sous vide is the process of cooking food in vacuum sealed bags in a temperature controlled water bath and is famous for its ability to cook food evenly (i.e. ensuring the middle is cooked without drying out or overcooking the outside). I looked at a few recipes to get the gist of it and combined my fillets with salt, EVOO, and a few sprigs of thyme. We’re having it tonight so I’ll report back!

Cost/Serving: $4.53

Calories/Fat/Protein/Carbs: 246cals/13g/31g/13g

Santa Fe Turkey Stuffed Peppers

We’ve been doing a lot of meatballs and turkey burgers lately so we’re switching it up this week. I like this recipe but Roberto normally puts his own spin on it. He insists cooking the peppers before filling them with turkey cuts down on how watery the peppers can be. We haven’ prepped these yet so I’ll have to come back and refine how he ends up actually making them.

Cost/Serving: $2.76

Calories/Fat/Protein/Carbs: 293cals/10g/39g/13g

Spinach, Strawberry, Chicken, and Goat Cheese Salad

Yup, we’re doing this again. We were delayed getting home last night and just needed something quick and easy to fall back on. It’s a family fave: Roberto grills the chicken with his magic mix of spices and I hull and chop the strawberries. That’s it.

Cost/Serving: $2.80

Calories/Fat/Protein/Carbs: 215cals/4g/30g/11g

Pork Tenderloin with Roasted Asparagus and Squash

If you read weekly you know this is one of R’s go-tos. The main ingredients for the marinade are Dijon and rosemary, but I couldn’t give you exact ratios (promise I’m working on getting the deets to the secret sauce!!!). Pre-Roberto my go-to was always this fig balsamic one from Skinnytaste since I always had both ingredients in the cupboard.

Cost/Serving: $2.11

Calories/Fat/Protein/Carbs: 186cals/5g/32g/8g

This is actually lighter on calories than I realized so maybe we’ll add some quinoa.

Have a great week and let me know if you think we should try!

Leave a Reply

Your email address will not be published. Required fields are marked *