Category: Daily recipe

Lunch

For a lunch variation we went back to our gyro/yeros meat.

• 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.

Dinner

With ground pork in the freeze, it was time to revisit the Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage with some modifications. Bok Choy substituted for the napa cabbage and we used rice noodles.

The recipe makes four very generous serves.

• The pork came from our Prather Ranch meat delivery – 1 lb of ground pork cost $8.31 or $2.78 per serve
• The brown rice vermicelli retails for $2.49 or 63c per serve
• The various seasonings add around 30c per serve
• We used about half of the $1.49 mung bean sprouts or 75c per serve
• The bock choy is $1.79 for the pack, or 45c per serve.

Dinner tonight cost $4.91 per serve for a filling and very tasty dish.

Lunch

We both felt like something ‘eggy’ so we decided on fried eggs on the sprouted multigrain toast with a smear of vegemite, which brings a little umami and salt to the dish.

• The toast is 39c per two slice serve
• Pastured eggs are 50c each, or $1.00 per serve
• Add 5c for vegemite.

Lunch today cost $1.44 per serve.

Dinner

For dinner we used a cross rib steak for Pioneer Woman’s Pot Roast which we’ve enjoyed in the past. This is not a great cut of meat so marinating or slow braising in a pot roast is a great way to get the best from the protein. We had a roast of just over two pounds, which we duly consumed among the three of us, although Philip had a double serve.

We served with cauliflower mash.

• The roast was $21.37 or $5.34 per serve
• Onions are 20c per serve
• The carrots were 69c or 35c per serve
• One cup of red wine is around $1.33 or 67c a serve
• Two cups of broth is half a $1.99 carton or 50c per serve
• The mushrooms were $1.99 or $1 a serve
• The Rosemary came from our own plant
• Add another 15c for oil, seasoning and Thyme
• The organic cauliflower cost $4.20 but we got six serves, so 70c per serve.

Tonight’s dinner cost $8.91 for the pot roast meal.

Lunch

With rain pending and a generally gray day, a warming meat pie seemed to fit the bill well.

Trader Joe’s Steak and Stout pies are $6.49 for two or $3.25 per serve.

Dinner

Our plans changed at the last minute and we ultimately created a variation on the Lemon Chicken Orzo soup recipe. We had no lemon so substituted some labne – a fresh yoghurt cheese, rather like sour cream – to add some tartness. We served with a toasted slice of the sprouted multigrain bread.

• Carrots cost 25c or 7c per serve
• Celery, thyme, oil and garlic adds 15c per serve
• Chicken broth cost 40c per serve
• The store-bought rotisserie chicken breast is $2.50 each per quarter, and we used the last half breast, or 42c per serve.
• The orzo is $1.42 for a 1 lb box, but only half was used for our three serves, or 24c per serve
• Add in 12 c for the other seasonings, etc.
• A slice of the sprouted multigrain bread is 20c.

The soup was good and the toast a perfect accompaniment for $1.60 per serve.

Lunch

The lettuce was a little soggy, so what we had went to our worm farm and we had the bacon and tomato part on a very nice sprouted multigrain bread from Trader Joe’s.

• The sprouted wholemeal is $3.49 a loaf with 18 slices, or 39c per two slice sandwich
• The bacon was $6.99 for 12 slices, and we used two per serve, or $1.68
• We used one kumato per serve or 58c
• Eggless mayo add another 15c per serve.

Lunch today cost $2.80 and was pretty good.

Dinner

Thursday night is ‘steak night’ so tonight we had dry aged NY Strip steak with butter-soy broccoli and red rice, which was new to us.

Despite more than 30 minutes on the stove, we felt the rice was a little undercooked, but it had a nice nutty taste.

• The dry aged NY Strip Strip cost $19.70 for 12oz or $9.85 per serve
• 12oz of broccoli florets were $2.29 or $1.15 per serve
• Rice adds 50c per serve
• Add 30c for soy and butter.

The Prather Ranch steak was, as always, excellent. The butter soy broccoli is always tasty but the undercooked rice let the meal down a little. Overall a decent meal for $11.80 per serve.

Lunch

We modified our usual lunch to use our second flatbread. We’re really enjoying the Stonefire Artisan Flatbread from Ralph’s (Kroger).

• The flatbread is 63c per serve (on special)
• Chicken is $1.25 per serve (half a breast shared)
• Hummus is 33c per serve
• We served 1/4 of the tabouli salad or 67c per serve.

Lunch today cost $2.88 per serve.

Dinner

With ground beef in the freezer, and a black bean mix we weren’t entirely happy with, the two magically became bacon and black bean chili! The recipe makes six serves

• There were four serves of black bean left for a total cost of $5.48 or 92c per serve
• The dry aged ground beef was $8.69 or $1.45 per serve
• Chipotle adds another 20c per serve
• Green onions add 20c per serve
• An avocado shared cost 89c per serve
• We substituted labne for the sour cream at 28c per serve
• A little cheddar cheese adds 50c per serve.

Tonight’s dinner was pretty good as it’s hard to screw up chili, for just $4.44 per serve.