May 12: Chicken wrap; NY Strip Steak with Arugula, Beets and Feta Salad


Chicken wrap time again, but instead of buying a whole chicken, we opted for Trader Joe’s ready cooked “Just Chicken.” It’s all breast meat, which is what we use on the lunch wraps, and the container has three meals (six serves) in it.

The price is comparable with the whole chicken being between the per-serve cost of the regular chicken, and the per-serve cost of the organic version.

  • The $6.99 pack contains six serves, or $1.17 a serve
  • The flatbread is 50c
  • Hummus is $3.99 per container and we used about 1/6 or 33c per serve
  • Today’s salad was a repeat of the Kale and Broccoli pack we had a couple of days ago. The pack is $2.49 and for today’s lunch we used 1/4 or 31c per serve.

Lunch today cost $2.31.


Continuing our experiment with optimal cooking of a NY Strip Steak, tonight we could have cooked a tiny bit further, but the conclusion is decisive: for the quality of aged beef we’re getting from Prather Ranch, bleu (seared on the outside, warm in the middle) is definitely the best cooking method.

The meat is tender and has great flavor. You can definitely get cheaper beef, but we choose to pay for the quality for two reasons: the meat tastes better, and the animals have had a humane life. Cheap meat comes from concentrated feed lot operations that are simply not healthy.

  • The NY Strip was $19.96 for 12.8 oz or $9.98 per serve
  • Precooked beets cost $2.50 or $1.25 per serve
  • Crumbled feta is $2.79 a pack, and we used 1/4 or 35c per serve
  • Add 20c per serve for the small amount of arugula used.

Dinner tonight cost $11.78.

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