Frugal Grocer Week #7

This past week was a tremendous amount of fun.  I went through cookbooks and scoured the internet for recipes and came across some really great breakfast recipes that I’m going to put into a post later this week.  It seemed that every where I turned I found another awesome breakfast recipe and on Saturday I went so far as to have a second dinner that was a breakfast meal on Saturday night.

As for the numbers are concerned I spent $48.56 this past week and had 22 meals for an average cost of $2.21.  With this spending I picked up the usual suspects of yellow onion, spinach, mushrooms, tomatoes and bell peppers.  In addition to that I was able to get items that are in season that included acorn squash, butternut squash, red cabbage, Brussels sprouts, broccoli, cauliflower and asparagus.  Throw in some tempeh and I was ready to take on the week.

Then it happened.  I received in the mail a boat load of coupons and they included FREE Grape Tomatoes, FREE Carrots and FREE bag of frozen vegetables.  I had created dishes for these items before I even got to the grocery store.  I combined coupons from Mambo Sprouts and picked up a few other items including So Delicious Coconut Milk, Red Onion and Kale.  Spending on these items came out to $14.48.  The coupons saved me $10.67 (73%) and I spent $3.81.  I am not an extreme couponist but you can see the impact on the bottom line when you clip and save.

As I said I am going to post my breakfast items from the past week in a later post so I will leave you with a very simple pasta meal that you can whip together in a matter of minutes and have it be healthy and delicious.

Vegetable Farfalle

Ingredients: 2oz Farfalle Pasta, 3 Asparagus Spears, 1/4″ White Onion, 1 Garlic Clove, 1 Broccoli Crown, 1/2 Cauliflower Crown, 3 Crimini Mushrooms, 1c Vegetable Stock

Nutritional Information: 316 calories, 62g Carbs, 3g Fat, 6g Fiber, 15g Protein

Nutritional Breakdown: 74% Carbs, 18% Protein, 8% Fat (could use more fat.  Instead of steaming saute veggies in coconut oil)

Directions:

  1. Bring pot of water to boil.
  2. While water starts the process of boiling setup steamer to steam broccoli and asparagus.
  3. Slice Mushrooms and Onion.  Dice garlic.
  4. After water begins to boil add salt and pasta.
  5. Once vegetables are done steaming (they will turn a bright green) remove them and chop into bite sized pieces.
  6. Bring vegetable stock to a boil in a shallow pan.
  7. Once vegetable stock is boiling add vegetables and pasta.
  8. Reduce heat and allow all the flavors to meld together.
  9. Serve in a bowl and enjoy.
You can top the pasta with parmesan cheese or sprinkle in some red chili pepper flakes for some heat.
IMG 20120214 00371 e1329748094413 281x300 Frugal Grocer Week #7

Farfalle With Vegetables

This recipe was inspired by a dish called Farfalle Con Pollo served at Pappa Razzi in White Plains, New York that sells for $10.99.  If you are looking for the chicken but don’t want to spend the money you can substitute with Tofu or Tempeh and still be far less than $10.99.

FrugalGrocerWeek7

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Comments

  1. Coupons are the best!! That pasta is super easy, and sounds delicious! Sometimes I think the basic, simple recipes are the tastiest!
    Aimee (I Tri To Be Me) recently posted..Out of PracticeMy Profile

  2. So just so you know I do a bit of cooking myself. I just keep it quiet because quite frankly I wouldn’t know what to say. But one of these days, I’m gonna dazzle all y’all with some culinary science.
    Patrick Mahoney recently posted..Oceanside Training Diary – Week 10My Profile

  3. lindsay says:

    dude! i wish i could get coupons like that. i never seem to get the amazing savings that my friends talk about or that TLC shows. :-/ i am coupon-dumb i guess.

    so delicious makes coconut ice cream… with agave nectar. SUGAR FREE!!! (i am allowed to have agave and honey)
    lindsay recently posted..boomMy Profile

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