Jan 22: Avocado, Turkey Breast & Sun Dried Tomato Spread; Red Wine and Mushroom Meatloaf with Kabocha Squash and Sugar Snap Peas


With an avocado ready to go the only decision was what to have with it! We paired it with sliced turkey breast and a new discovery, Sun Dried Tomato Spread, which is like a tapenade with sun dried tomatoes.

  • The sprouted rye bread is 32c per serve
  • Two avocados were $1.98 but we shared one, or 50c per serve
  • The turkey breast is $2.99 for 8 oz and two went on the sandwich, or 76c per serve
  • Add 30c for butter and garlic spread.

It could have used a little more salt but otherwise a good sandwich for $1.88 per serve.


With two 1 lb packs of dry aged ground beef in our Keller Crafted meat box this month, we returned to an old favorite: Red Wine and Mushroom Meatloaf. We served with roast kabocha squash and stir fried sugar snap peas.

The secret to success with this meatloaf recipe is to finely dice the onion and mushroom so they don’t break the structural integrity of the meatloaf.

  • The beef was $10.43 per pound and we used two, but served only half the meatloaf, or $5.21 per serve
  • Portobello mushrooms were $2.99 or 75c per serve
  • Onions and garlic add 20c per serve
  • Two large eggs are $1.00 or 25c per serve
  • The butter is $3.99 per block, and we used about 3/8 for four serves, or 38c per serve
  • Red wine adds $1.00 or 25c per serve
  • Add 20c for Worcestershire sauce and other spices per serve
  • Sugar snap peas were $2.99 and we shared 1/2, or 75c per serve
  • The kabocha squash was $1.93 and we shared half, or 48c per serve.

The meatloaf was excellent as always, but unfortunately the Kabocha Squash was dry and very starchy. We won’t be buying them from Ralph’s any more! Otherwise the meal was great for $8.47 per serve.

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