My Frugal Week
On Monday I stopped in at People Helping People and dropped off some clothing donations and picked up tomatoes, purple turnips, and yellow squash for free.
Recipe of the Week
This recipe comes from the Hello Nutritarian website. Kristen is a huge fan of Dr. Joel Fuhrman and has created a lifestyle that follows his Nutritarian eating plan. Her website is filled with wonderful recipes devoted to plant based eating. I initially reversed my diabetes following the plant based diet outlined in Dr. Fuhrman’s End of Diabetes book, so I’m a firm believer in this way of eating.
Ingredients:
32 oz low-sodium veggie broth
2 1/4 cups dry split peas
2 cups water
2 sweet medium potatoes, peeled & diced (equals about 2 cups diced)
1 medium onion, diced (equals about 1 cup diced)
1 red bell pepper, diced (equals about 1 cups diced)
2 medium carrots, peeled & diced (equals about 1/2 cup diced)
2 to 3 celery stalks, diced (equals about 1/2 cup diced)
1 tsp liquid aminos
1/4 tsp garlic powder
black pepper (optional, to taste)
Directions:
Set large pot or Dutch oven over medium-low heat. Add diced onions and dry sauté for about 6 to 8 minutes, stirring every 1 to 2 minutes. Continue to dry sauté until moisture is released and onions are tender. Add in 1 tsp liquid aminos to "de-glaze" the onions. Mix well.
Increase heat to medium and add in diced carrots and celery. Add in 1/4 tsp. garlic powder and ground pepper to taste. Dry sauté the ingredients until you see browning on the bottom of your pot (see pictures above for reference), about 10 minutes.
- Add 1 cup veggie broth to "de-glaze" the browning on your pot and mix the veggies well. Add in the diced sweet potato and mix well. Cover your pot with a tight-fitting lid and allow the sweet potatoes to "steam-cook" for about 5 minutes.
Reduce heat to low and add in the rest of your veggie broth, 2 cups of water, the split peas and the diced red pepper. Cook covered for 45 to 50 minutes, stirring occasionally, or until the peas are tender.
What’s for Dinner
Monday ~ Chicken Breast Filets, Corn on the Cob, and Carrots.
I made the corn on the cob the other day, so today I cut it off the cob to get it used up for dinner. I served the chicken with honey mustard in case anyone wanted that with their chicken.
Tuesday ~ Chicken, Steamed Broccoli, and Carrots.
Bailey had homemade pizzas that I made for her movie night while I had leftovers of the above mentioned items. There is no need to make more food when I already have this cooked and in the refrigerator. I just need to heat up my portion.
Wednesday ~ Apple Bourbon Pork Tenderloin, Baked Potatoes, and Broccoli.
The tenderloin was one I had stashed in the freezer and I really like the flavor, but Bailey wasn’t crazy about it. I have plenty of potatoes on hand so made her a baked sweet potato while I had a russet potato.
Thursday ~ Chicken Cacciatore, Carrots & Onions, Butternut Squash.
The chicken was placed in the crockpot early in the morning along with spaghetti sauce, onions, carrots, celery, garlic, tomatoes, and spices. I baked the butternut squash later in the day. The squash was so delicious with just a sprinkle of cinnamon.
Friday ~ Homemade Pizza
Bailey had book club, so we didn’t have dinner together as usual. I had made her a plate of chicken and vegetables from the night before for her dinner. Once I came home from tutoring, I finished processing clothes for her and made myself a tortilla pizza in the air fryer and called it a night.
Saturday ~ Honey Mustard Chicken, Scalloped Potatoes, Green Peas.
After dinner Bailey went to a Halloween party where they had s’mores. We had dinner before she left. Chicken from the freezer, scalloped potatoes and green peas.
Sunday ~ Salmon Patties, Green Beans with Onions & Potatoes.
It had been a while since we had salmon patties, so I made it for Sunday dinner. I made the green beans, onions and potatoes in the same pan, seasoned with EVOO and spices.
What’s been on the menu in your home this past week?
Belinda
Homemaker at Heart
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