>> Tuesday, January 26, 2016
Hey, guys. Today is the BIG day. My anatomy ultrasound is this afternoon! To distract myself, I thought I'd pop in and share a few recipes I've made lately. I haven't done anything particularly revolutionary with recipe writing lately -- instead, my focus has been on stopping our takeout cycle. This month, I estimate that I've saved our family between $200-$300 on going out to eat. Add this to the $25 I've shaved off the grocery bill, so that's a maximum of $400 saved this month.
I won't go into the details of our grocery shop this week (here's more about the whole #nhmweeklymeals thing). We spent $90 between Aldi and Wegmans. I didn't end up having one of those no-shop weeks I was hoping for because we are using what we're buying and -- therefore -- needing to replace pantry items on the regular. Next month I want to experiment more with bulk buying on certain ingredients, but I'll get to that in another post.
This recipe is really easy, but it ends up costing around $2 (+ 5 minutes of time) versus $7 at the store. Just combine two cans of chickpeas (rinsed) with 1/8-1/4 cup tahini, a squeeze or two of lemon juice, and then whatever you want to flavor. We toss in a couple small cloves of garlic, smoked paprika, salt, and pepper. Then blend in your food processor and add water until you reach your desired consistency.
Brussels Sprouts Frittata
Our favorite meal last week! I roasted a big bag of Brussels sprouts and refrigerated them until dinner time. Then I modified this recipe on Kitchen Riffs to work with the ingredients we had on hand. It came together fast with all three of us chopping and cooking. Ada loved whisking the eggs.
Peanut Butter Banana Bread
This recipe is an old favorite that you can find in the archives. You need two really ripe bananas, and the rest whips up in no time. We added mini chocolate chips for extra flavor . . . and our tip? Once it's cooled, toast thick slices and drench in Earth Balance. Yum!
Avocado Egg Salad
So many of you asked me about this recipe! It's been on the blog for years! I just mash up half a ripe avocado with two hardboiled eggs. Then I add a squirt of brown mustard, salt, and pepper to taste. One of my favorite quick and healthy lunches -- especially atop a homemade bagel.
Pecan Chocolate Chippers
And, I think I have shared it WAY too many times, but my FAVORITE cookie recipe ever will always, always, always be the Pecan Chocolate Chippers. It's so good. With or with pecans. But, really, with pecans.
Alright: Now I need to pass the time before 3:45 rolls around!