A welcome change.
Today’s post is decidedly different than usual, which, if you’re a regular reader, you might have noticed right away. Rather than my traditional single-recipe post style, I’m changing things up here today with a post that contains an entire work week’s worth of meals – five recipes that are not only simple and highly accessible but also very cost effective. With a minimalist approach and a concentration on seasonal, simple, whole ingredients these recipes are delicious just as they’re written but also extremely flexible and easily adjusted to suit your needs and/or preferences.
I recently mentioned to someone (a stranger) in passing that I was going to start sharing recipe collections designed to help people keep their weekly shopping expenses in check. And by people, I mean me. I reached a point when I had to come to terms with the fact that my grocery shopping had just gotten a little too out of hand and that my eyes were perpetually bigger than my wallet. A food lover’s curse to be sure.
This friendly person’s eye lit up when I mentioned this, and they immediately jotted down the name of my blog (If you’re reading this, hello!) and mentioned that they’d love something like that – an approachable, un-intimidating weekly meal plan with a budget-conscious shopping guide built right in … To keep them in check … To keep you in check. To keep me in check. Excitement is a contagious thing, and theirs made me excited. And so, I got to work.
The $70 Week
I determined that I can successfully write weekly dinner collections that will feed four people for five days for $70 or less. To me, that seems very reasonably and a great goal. My bank account practically sighed in contentment upon this conclusion of mine.
My plan for this “The $70 Week” dinner series is to publish a new five-recipe collection every other week whose grand total is less than $70 to shop for and prepare. I’m not going to nickel and dime every ingredient here – we won’t be using $0.15 of celery and $0.40 of curry paste …. That’s frankly too much math for me. No, I’m literally talking about the max amount you will spend on a week’s worth of dinners, that will feed four people. Easy, simple, and hopefully … helpful. Now, you will clearly spend more for other things that you need to get through a week, but I’ve found that by really being cognizant of what I spend on dinners, I am so much better for it, budget-wise, in the end. I hope you guys enjoy cooking along with me!
In every recipe, I will share the exact price I paid for each ingredient or item in the recipes, and I suppose those values will rise and fall a bit for you, depending on where you do your shopping. I shop at a large national supermarket chain, so the prices I share will reflect that. Additionally, if you shop organic and only organic, then your totals will clearly be quite a bit higher, but the overall concept and budget-friendly principles will still ring true for you – just not on a $70 scale. I selectively pick and choose the organic items that I purchase, and almost always choose store brand over national, unless I know them to be inferior.
Lastly, I am writing these recipes with the assumption that your pantry is stocked with a handful of very basic staples; things that every pantry or kitchen really should have at all times. So, you might have to purchase them at the offset of this cooking project, and then occasionally when you run out, but they should be regulars in your kitchen, always. As such, I won’t include the costs of these items (these “free” pantry staples) in my recipes. They are as follows:
Cooking oils (olive oil, canola, vegetable, etc.)
Sugar
Butter
All purpose flour
Eggs
Salt and pepper
Change is good.
This evolution of my blog and it’s focus feels really nice – I love a new challenge and am excited about the recipe collections I’m planning to share with you in the coming months. I would truly love your feedback and comments on this new series – what do you think? Are there any types of recipes that you’d really like to see? I’m all ears and taking notes.
This collection is packed with flavor and healthy recipes that are so very far from boring. My grand total was $68.25, which is easily the least amount I’ve spend on a week’s worth of dinners … ever. So, pick one or make all five – the choice is up to you – but hopefully this collection will be a nice roadmap to budgetary salvation. I certainly was for me …
And with that, let’s get started.
Spaghetti di Mare with Tomato-Butter Sauce
Five simple ingredients are all you need to create a fantastic (almost fancy) pasta dish. This sauce is inspired by Marcella Hazan's famous three-ingredient tomato sauce, and it just goes to show you that less is so often more. The butter melts into the tomatoes, tempering their natural acidy and lending a richness to the sauce. The sweetness of the cooked onion gives just the right amount of aromatic flavor to the sauce. The trick in keeping the costs low in this recipe is to use the frozen seafood blend from Trader Joe's. It's a great back-pocket item to keep around, and only costs about $8. If you can't find that, you can sub any frozen shrimp or seafood blend that you like from your store.
My entire family asked for seconds of this one ...
Ingredients
- 6 tbsp unsalted butter $2.79
- 1/2 lb frozen seafood blend (Trader Joe's), thawed and patted dry $7.99
- 1 small sweet yellow onion, thinly sliced $0.50
- 28 ounce can fire-roasted crushed tomatoes $1.69
- Salt and pepper to taste
- 1 lb spaghetti (regular or whole wheat) $1.00
Instructions
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Melt the butter in a large non-stick skillet over medium-high. Add the seafood and cook just until it's pink, about 1 minute, and transfer it to a plate. Set aside for now.
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Add the onion to the pan, reduce the heat to medium, and cook until very tender, about 7 to 8 minutes (it shouldn't need any more butter).
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Add the tomatoes to the pan, and season to taste with salt and pepper. Place a lid on the pan leaving it slightly ajar (this will help prevent any splatters but still allow some moisture to escape). Reduce the heat to low and simmer the sauce for at least 20 minutes.
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Meanwhile, cook the pasta to al dente, according to package directions.
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After 20 minute of simmering, slice the seafood into the tomato sauce and add the pasta. Taste for seasoning and adjust as needed. Give it a toss and serve hot.
Recipe Notes
For optional add-ins, a grating of parmesan cheese and a sprinkling of basil would be lovely with this.
Smashed White Bean Salad Sandwiches
This recipe is an adaptation of one by my dear friends, Sonja and Alex, of the blog, A Couple Cooks, and can be found in their absolutely wonderful new cookbook, Pretty Simple Cooking. I love the flavors here, and am thrilled to have found a delicious vegetarian sandwich option that so closely resembles a classic chicken salad or tuna salad.
This works beautifully on any bread you like, and I especially like to serve it open-faced with a little cheese melted on top, tuna melt style.
Ingredients
- 1 stalk celery, thinly sliced small bunch celery: $1.39
- 3 green onions, finely chopped bunch green onions: $0.49
- 15 ounce navy or cannellini beans, rinsed and drained can of beans: $0.69
- 2 tbsp lemon juice $1.00
- 1 tbsp mayo small mayo: $1.00
- 4 croissants (or 8 slices bread), split in half $3.49
- 2 radishes, thinly sliced $0.99
- 4 leaves lettuce $0.99
Instructions
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In a medium bowl, roughly smash the beans with a fork, leaving about 1/3 of them whole. Stir in the celery, green onions and Greek yogurt. Season to taste with salt and pepper.
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To assemble the sandwiches, toast or warm the bread (if you like). Place a leaf of lettuce on the bottom half of each croissant (of half of the bread slices). Top with 1/4 of the bean mixture, followed by some radish slices. Top with the remaining croissant/bread halves and serve.
Savory Vegetable-Stuffed Crepes
My family loves this combo of crispy roasted broccoli, spinach and garlicky sautéed mushrooms, but feel free to let the season be your guide here. The key is making sure you use ample butter in the pan to ensure nothing sticks. A cost-saving trick is to purchase your cheese in blocks – no pre-shredded! It tends to be cheaper and the flavor is MUCH better. Also, if you want a quick-fix version of this recipe that can be done in less than an hour, you can substitute store-bought crepes.
That being said, making your own crepes is, dare I say, easier than making pancakes. They cook faster and are very forgiving, and like their fluffy pancake brethren, they are endlessly versatile in their application. I'm confident that you'll find them easy and incredibly delicious, and there's something very inherently satisfying about making these from scratch. I like to fill my crepes with a mixture of ricotta and cheddar along with some garlicky sautéed mushrooms and crispy roasted broccoli. If you like, you can add some cooked shredded chicken for the meat lovers in your life.
Cost-saving tip: Regular olive oil, not extra virgin, should always be used for cooking and applications that require high heat. It's less expensive and great for this purpose. So, save the extra virgin stuff for non-cooking applications, such as finishing/drizzling on dishes, dipping bread, and for dressings and raw sauces.
Ingredients
For the Crepes
- 1 cup all-purpose flour gallon milk: $1.49
- 1/2 tsp salt
- 3/4 Tbsp sugar
- 1.5 cups milk
- 3 tbsp unsalted butter
For the Filling
- 2 tbsp olive oil (give or take)
- 8 oz white whole mushrooms, sliced $1.79
- 1/2 tsp garlic powder $2.49
- 2 heaping cups broccoli florets 1 broccoli crown: $1.69
- 15 oz ricotta $1.99
- 1 cup frozen chopped spinach $1.39
- 3 cups grated sharp cheddar 8-oz block: $1.99
Instructions
To make the crepes
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Combine the flour, salt, sugar, milk, and melted butter in a blender and blend until completely smooth. Let this batter sit for 15 minutes prior to using.
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Set a small non-stick skillet over medium heat and add enough butter to create a full, even layer on the bottom and sprinkle with 1 to 2 Tbsp of the shredded cheddar. Let this cook until the top is totally set, about 2 to 3 minutes. Using a flexible rubber spatula, flip the crepe and allow the other side to cook through, about 30 seconds more. Transfer to a baking sheet or plate and repeat with the remaining batter, adding more butter between each crepe.
For the filling:
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Preheat your oven to 350 degrees F. Place the broccoli on a large baking sheet and drizzle with about 1 Tbsp of the olive oil. Season generously with salt and toss to coat. Roast until crisped and lightly browned on the edges, about 25 to 30 minutes. Keep the oven preheated.
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Meanwhile, add about 2 tsp of the oil to a medium skillet set over medium-high heat. Add the mushrooms and garlic powder and cook until tender, stirring frequently, about 6 to 8 minutes. Season with salt and pepper to taste and set aside.
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In a medium bowl, combine the ricotta, 1.5 cups of the shredded cheddar, and the frozen spinach (make sure you've squeezed the water out of the spinach before adding it. I like to wrap it in a kitchen towel and squeeze as much out as I can). Season with salt and pepper to taste, and stir until well combined.
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To assemble the crepes, spread about 2 Tbsp of the spinach-cheddar filling down the center of one crepe. Top with a few mushrooms, and a few broccoli florets. Roll the crepe up, ensuring that the filling is completely enclosed. Place the crepe in a 13” X 9” baking dish that has been sprayed with non-stick spray (or buttered). Repeat with the remaining crepes, lining them up in the baking dish until it is full.
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Bake for 20 minutes, until the centers are hot and gooey, and enjoy hot.
Coconut Curry-Braised Chicken Thighs
My family's all-time favorite meal. The flavor of this dish is off-the-charts delicious and it's a perfect thing to make for almost any occasion. I reach for chicken thighs, as opposed to breasts, because they are so much more affordable and they're more flavorful and tender. Win-win-win. My special cooking hack with this recipe is the use of a can of organic vegetable soup - I use Annie's. It might sound funny, but using a can of classic veggie soup in the sauce boosts the nutritional value as well as the textures, body and flavor profile - it's much more complex. Purchasing each of those organic veggies individually would be pretty costly, so this is a wonderful trick that I lean on in recipes like this one.
Ingredients
- 1.5 Tbsp olive oil
- 6 boneless skinless chicken thighs 6-8 pack: $4.79
- Salt and pepper to taste
- 1 small yellow onion, diced $0.50
- 3 garlic cloves, minced or grated $0.50
- 2 Tbsp Thai-style red curry paste $3.29
- 15 oz can organic vegetable soup (such as Annie's) $2.39
- 15 oz can coconut milk $1.79
- Cooked Basmati or Jasmine rice $4.39
- Chopped cilantro, for serving $0.49
Instructions
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Add 1 Tbsp of the olive oil to a large, deep-sided skillet set over medium-high heat. Season the chicken thighs generously with salt and pepper and brown them in the pan on both sides, about 3 minutes per side. Transfer the chicken to a plate and set aside for now.
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Reduce the heat to medium and add the remaining ½ Tbsp of the olive oil to the pan. Add the onion and cook, stirring frequently, until tender; about 6 to 8 minutes. Add the garlic and cook for 1 minute more. Stir in the curry paste, the soup, and the coconut milk. Slide the chicken thighs back into the curried coconut milk mixture and cover the pan. If you need to add a splash of water at any point, to loosen the sauce, that's just fine. Simmer gently until the chicken is cooked through, about 8 to 10 more minutes.
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Serve over cooked rice and garnish with some cilantro, if desired.
Recipe Notes
If you only want to serve four of the chicken thighs (which I do sometimes, depending in the hunger-level of my family), you can set aside the two extras, after they're cooked, and chop them up to use inside the veggie crepes.
Bagna Cauda Avocado Toast
This is the recipe that will prove that you really DO love anchovies - you just didn't know it! I stumbled across this concept on Food52 and have adapted it a bit to suit my tastes, but I knew I had to try it when it saw the name: Bagna Cauda Toast. Bagna Cauda is an Italian simple sauce built on anchovies, garlic and oil and it's incredibly flavorful. I love dressing up simple veggies here (peppery radicchio, avocado, celery) and using them to top some good-quality toasted bread. The addition of hard-boiled eggs makes this toast filling and satisfying.
At the end of the day, though, the anchovies are the star of this meal - this dinnerized toast - and their flavor mellows out and gets extra delicious as they cook into the buttery oil mixture. Fresh, bright and just different enough to make a weeknight meal memorable, this fancy avocado toast is anything but ordinary.
Ingredients
- 6 anchovy fillets, olive oil-packed, finely chopped $1.99
- 3 garlic cloves (use garlic from curry recipe)
- 2 tbsp unsalted butter
- ½ cup olive oil
- Juice from 1/2 lemon (about 1.5 tbsp) $1.00
- Salt and pepper to taste
- 4 hard-boiled eggs, thinly sliced $0.99
- 1 small head of radicchio, 10 to 12 ounces, cored and thinly sliced $1.99
- 2 stalks celery, thinly sliced (use celery from bean salad sandwich recipe)
- 1/3 cup Pecorino Romano, finely grated $4.99
- 1 avocado, thinly sliced $0.99
- 8 thick slices of crusty bread, toasted $2.29
Instructions
For bagna cauda dressing:
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dd the chopped anchovy bits to a small saucepan or skillet, and add the butter and olive oil. Bring the mixture to a gentle simmer over low heat; the anchovy should melt into the oil. Cook for about 5 minutes, add the garlic, lemon juice, and cook for 2 minutes more. Transfer this mixture to a blender and blend until smooth; about 20 seconds on med-high.
To assemble the toasts:
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Add the radicchio, celery, and cheese to a large bowl, and add the dressing, a little at a time, tossing to coat. Taste a few pieces of radicchio along the way to until you get the right amount of dressing. “You want an assertively dressed but not overdressed salad.” Gently fold in the sliced egg and avocado. Drizzle a little more dressing over the salad, if needed. Brush each slice of toasted bread with the dressing, then pile high with the salad. Eat with a fork and knife, or just pick it up and prepare to be messy.
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Leftover dressing can be tightly covered and refrigerated for a day; gently re-warm it over low heat before using.
I always love your photos! They are darker than most food photography, which gives is somewhat of a romantic feel. Although dark, they don’t lack in detail. What is your photo process if you don’t mind me asking? What camera do you use?
Thank you so much! I use a Canon 6D (which is love) and I switch between a 35mm lens and a 100mm macro. I edit all of my photos in Lightroom, and typically apple a preset that I’ve made, to give the images the moodier, vintage look that I enjoy. Thanks again so much for your nice words! xx