The fully cooked sliced gyro/yeros meat is $3.99 per 10oz pack. There are really four serves, so each serve is very slightly cheaper than the chicken, at $1.00 per serve.
The flatbread is 50c per serve
Hummus is $3.99 per container and we used about 1/6 or 33c per serve
We served 1/4 of the tabouli salad or 67c per serve.
Lunch today cost $2.50.
We still had half the shredded beef ragu left and decided to serve with mashed potato. Then Foodie Greg saw some chopped butternut squash and his mind went back to ‘yellow mash’ – the name his mother used for squash and potato mixed, in order to get him to eat squash or pumpkin!
We elevated the mash by using sour cream, pecorino and spring onion, and it was really tasty and a perfect companion to the ragu. It makes at least four serves, so we have two for bubble and squeak later.
Beef chuck steak cost $6.93 or $1.73 per serve
The sweet onion was 46c or 12c per serve
Sliced crimini mushroom – a bit more than the recipe called for – cost $2.29 or 58c per serve
Organic baby carrots were $1.69 for the pack, of which we used 1/4, or 11c per serve
Beef broth is $1.99 for 2 pints, or 13c per serve
Crushed canned tomatoes with no added salt were $1.49 or 38c per serve
Add 30c for thyme and other seasonings
The squash cost $1.99 or 50c per serve
Russet potatoes weer $1.49 but we used 2/5 or 15c per serve
Sour cream is $2.99 for a tub, and we used 1/3 or 25c per serve
Spring onion adds 15c per serve
Snow peas were $2.99 but we used only half a container, or 75c per serve.
The mash was a much better accompaniment to the ragu, while the blanched sugar snap peas added crunch, all for just $5.15 per serve.
Finish a par-baked panini roll and the stuff it with home made pulled pork and top with pickled onion!
Par-baked roll is 55c
A serve of pulled pork is $3.89 or $1.95 per serve
Pickled onion or bread and butter pickles adds 20c per serve.
Lunch today was tasty and cost $2.70 per serve.
It’s been a long time since we’ve had Jambalaya – either at home or out – and this recipe avoids the “stuck to the bottom” problem a lot of jambalaya suffers from, by cooking in the oven.
We dropped the chicken, but used a chicken andouille sausage and fresh shrimp, which is added fresh for each meal. It turned out well.
We made a half batch, which makes four serves
1 lb of shrimp is $6.99, but we only used half, or $1.75 per serve
Instead of andouille sausage, we used an Applegate Farm sausage from Whole Foods for $8.99 or $1.13 per serve
Canned fire roasted tomatoes cost $1.69 or 43c per serve
Bell pepper was $1.00 or 25c per serve
Scallions, onion, garlic and herbs adds 35c per serve
Tomato paste adds 12c per serve
Rice adds 35c per serve.
A satisfying, if a little hot in this iteration, meal with perfectly cooked shrimp, which was achieved by waiting until the meal was ready, then adding the peeled shrimp to the top and back in the over for 5 minutes. Not bad for $4.38 per serve.
Uncertain of what to have for lunch, we decided on smoked salmon on an onion bagel.
Smoked salmon $5.99 for the 4oz pack or $3.00 a serve
The pack of six onion bagels is $1.99 or 33c per serve
Instead of soft cheese we used a kefir dip with shallot that is $5.49 for the tub, but we used only 1/10 per serve or 55c
A Persian cucumber is 65c or 33c per serve
Add 15c for capers and shallot.
Lunch today cost $4.36 a serve.
Think cut heritage pork chops just taste better, as the fat hasn’t been bred out of the heritage breeds. Paired with a melon, cucumber and feta salad they make a very satisfying meal, although we’re still somewhat skeptical that a honeydew melon makes a good salad ingredient.
The pork chops were $10.19 or $5.10 per serve
The honeydew melon was $5.00 or $2.50 per serve
The cucumber was 65c or 33c per serve
The feta in brine was $6.50 and 1/4 went into this salad, or 82c per serve
The mint came from our garden.
The pork chops were perfectly cooked on our griddle and the whole meal came to $8.85 per serve.
May was an absolutely typical month with no travel and most meals at home.
The averages for this month:
Lunch prepared at home $2.48 ($2.50 in April)
Lunch eaten or purchased outside the home: $8.79 ($11.50)
Dinner eaten at home: $5.13 ($5.51)
Dinner eaten out: $8.97 ($21.75)
Our most expensive meal was lunch at The Country Deli at $21.50 per serve.
Had we purchased every lunch and prepared none it would have cost us $272.49 per person in May. We actually spent $51.99 for lunches at home plus $96.67 for lunches purchased or eaten out: $148.66.
Had we purchased every evening meal out and prepared none at home, it would have cost us $278.07, which is artificially low because of LACPUG and Editor’s Lounge. We actually spent $123.01 for dinners at home and $35.89 for dinners out: $158.89.
We saved $243.01 by preparing and eating most meals at home, plus we have better control over what we eat. Over the month we prepared 22 different recipes for evening meals.