Week 4 Food - Hannah at the Helm, Again

What we learned this week:  lunches are the hardest thing to get together for 6 hungry hard workers.  Leftovers are the boss!  Especially leftovers that don't need to be re-heated or messed with - just eat and get on with the day whether it is to run off to recess, head up the drama club, get back to work so you can clock out early, or to cleanup from a lunch time run.  No one wants a fussy lunch, but they also prefer not to have pb&j  everyday.  So, lunch is tricky. 

Also, for the ensuing weeks, I am not pricing out every single ingredient.  It is okay to do for a while, but now it is just making me tired.  Go back and look at weeks one thru three.  We eat similar things, just thrown together in different ways.  The point is, we didn't go to the store.  We stayed in budget.

Day 22, Monday, October 27

Lunches

Corn on the cob

Pears

Brownies

Dinner

Pasta

Sautéed Garlic Primavera

        

For a recipe, just look closely at the pick.  Boil a pound of pasta.  In a separate pan sauté a couple of cloves of minced garlic, some zucchini and tomatoes in 1/4 butter.  Pour it over your pasta when the noodles are al dente and drained.  Easy Peasy!

Late night snacks

Pb&j

Mac and cheese

Day 23, Tuesday, October 28

Lunches - for 6

Pb&j

Dinner - for 5

Baked Potatoes

Day 24, Wednesday, October 29

Lunches - for 6

Baked potatoes

                     

Dinner - for 6

Thai Coconut Curry Soup

2 tbsp canola oil - $0.05

2 tbs ginger, grated - $0.10

2 garlic cloves, minced $0.10

1/4 cup cilantro - $0.25

2 cups spinach - $1

2 cans coconut milk - $3

3 cups veggie broth - $1

1 cup cream - $1

2 tbs lime juice -$0.10

2 tbsp yellow curry powder - $0.10

1/2 lb baby carrots - $0.50

2 red or green chili peppers, diced tiny - $0.10

1 avocado, diced - $1

1/2 small red onion, diced - $0.10

3 cups rice - $0.25

Family Dinner Total - $8.65

Per Person Total - $1.44

1. Cook the rice.

2. Sauté ginger and garlic in oil

3. In a food processor or blender, combine cilantro, spinach and one chili pepper with one can of the coconut milk.  Blend it up and add it to the pan with the garlic and ginger.

4. Add remaining coconut milk along with cream, broth, lime juice, curry powder and carrots.  Bring soup to a boil over medium heat.  Cook until carrots are tender.

5. Serve hot over rice.  Top with peppers, avocado, and onion.

                             

Day 25, Thursday, October 30 

Lunch - for 5

Leftover curry soup

Whole grain dipping Crackers - $1.50

Pears - $2.50

Family Lunch Total - $4

Per Person Lunch Total - $0.80

Dinner - for 7

Butternut tikka masala

Seasoned rice

Veggies and babaganouj 

Day 26, Friday, October 31

Halloween Parties all day

Dinner - for 4

Homemade Burritos

Day 27, Saturday, November 1

DIY lunches and dinners from the pantry and freezer

Day 28, Sunday, November 2

Dinner - for 14

Mashed potatoes

Corn bread

Braised carrots and beans

Squash 

Cake