Let’s face it- food is expensive. Food is even more expensive if you buy organic and/or non-GMO products. I’ve made the decision to go all organic, and thus I have to make up for the extra cost in order to stay within my budget.
I am not a vegetarian, though I find myself eating less and less meat. I don’t eat any red meat at home because my husband doesn’t. He eats poultry and fish so I make and eat those. I don’t miss the red meat at home- it’s expensive and not as healthy for you. So I’m definitely not complaining!
I have a system I use for stretching my dollars and it’s been working extremely well. The method is: eat a “whole piece” of chicken or fish only once a week, use one pound of ground turkey/chicken (or beef) stretched over two meals, organic sausage for one or two meals, and vegetarian options for the remaining meals.
Vegetarian for two or three nights?! Yes. It’s so easy and satisfying. Vegetarian doesn’t mean no protein. It means proteins that didn’t come from animals. It means INEXPENSIVE proteins. Beans and lentils are my go-to. A 15.5 ounce can of organic beans at my local grocery store costs $0.99. A can of organic lentils is $2.19, but I avoid those if possible because I can get a much better deal if the lentils are dry and I re-hydrate them myself (but that takes planning ahead- canned lentils work well in a pinch and are still a fraction of the cost of meat). Dry beans are also cheaper than canned and are a great if you plan ahead (which also saves you money!).
Here is a sample weekly menu:
Sunday: Organic pizza night. I love Amy’s organic pizza. Frozen pizza that uses only organic ingredients and is in the process of getting non-GMO certified. They also make vegan and gluten free pizza options! I take organic chicken sausage and dice it to add on top of the pizza, along with some fresh (or frozen) organic veggies. The package of organic sausage has 6 links- I’ll use three here and save the other three for later in the week or freeze them for another time. The pizza makes four slices, 2 for each of us and is very filling. If I go light on the veggies or if I don’t use sausage, I’ll also make a salad.
Monday and Tuesday: (I make enough for both days on Monday) Meatloaf or meatballs made from organic ground turkey or chicken and organic veggies. There are a ton of great recipes I use-many to be posted soon! Organic veggies or a salad on the side.
Wednesday and Thursday: (I make enough for both days on Wednesday) Veggie burgers- I have a dozen different ones I make so we never get tired of them. They are so good- I eat them without a roll, my husband often puts his on a roll with cheese and condiments like a real burger. I just eat mine with a knife and fork. Sometimes I put a little organic goat cheese and vinegar on top. Organic veggies on the side. If I don’t use sweet potatoes in the burger I sometimes make baked sweet potato fries- again, recipes to come!
Friday: Pasta. I buy sprouted organic pasta, but it can be expensive, so I sometimes go with 100% whole wheat organic. I’ll use some of the fresh veggies left over from the other meals, or if I have any left over ground turkey/chicken or sausage links I’ll add them to the sauce to make it nice and hearty. I often do my sauce with just veggies. Makes more than 2 servings, so the rest go to our lunch the next day.
Saturday: Whole protein night! Organic chicken breasts or fish/seafood, depending on what organic seafood my grocery store has. Sometimes they have none- when that happens, we go with chicken. Organic veggie, and an organic starch, like rice or potatoes. Sometimes I’ll cut up two whole chicken breasts to make a stir-fry.