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.

Farfalle With Vegetables

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