So you might be thinking that I should be a little more careful with my direction following after the cookie-mishap… but I disagree. I figured it would be best to discard the idea of a recipe all together! After all, you can’t mess up directions if you aren’t following any
So for dinner last night, I totally flew by the seat of my pants and decided to whip up my own creation. I knew I had a crazy, over-grown basil plant that needed to be tended to, so I decided to pluck it’s leaves and put ‘em to work! You guessed it… PESTO!
I was too lazy…AHEM… I mean, wanted to be creative, so I didn’t look up a recipe, I just got to work on my own, special version. Starting with harvesting the basil…
then, into the (mini) food processor went 4 cups of fresh basil leaves.
followed by 3 cloves of garlic,
1 c shredded Parmesan,
1/2 c extra virgin olive oil,
1/2 c pine nuts
and a couple dashes of salt & pepper.
It made a nice, thick pesto- the kind I like! I’m sure this isn’t a totally new pesto recipe, but I did make it up as I went along.
Meanwhile… I gathered my pasta, some onions, baby tomatoes & shrimp…
Meanwhile, I cooked my pasta, drained it, added it into a large mixing bowl with a few spoonfuls on pesto.
and in cooked shrimp, tomatoes & onions and toss again.
Toss (again) & SERVE!
I totally joined the clean plate club on this one. Although, I think some feta or goat cheese may be a welcome addition to this dish as well (for future reference).
This week, I did all my produce shopping at the farmer’s market and my other food shopping at Fresh Market (which is a little bit of a drive from my house, but I strongly dislike my local Bloom grocery store). My total food bill for the week is $85. This $85 includes all breakfasts & lunches, plus dinners… which includes this pesto shrimp pasta, chicken fajitas, steak and more. (I realize that this sounds meat heavy to a lot of you, but Hubbs likes his meat… and I do too )
I promise there is a point I’m getting to…
I’ve been playing around with getting the most bang for my grocery buck, while creating healthy meals that are tasty & filling enough for Hubbs. That’s a lot to accomplish for $85/week. One way I can accomplish this dawned on me while I was at Fresh Market yesterday.
::Picture a spotlight shining down on me in the middle of the meat aisle and hearing the angels start singing::
Buy Less Meat.
Not the ground breaking realization you were expecting, was it? Sorry, but it was a novel idea for me! My Pesto Shrimp Pasta only included 12 shrimp, where as usually I would buy closer to 25. By adding tomatoes and onions I was able to bulk it up for cheaper (I even had leftovers!). I plan to do the same with chicken fajitas. I bought 1 (yes, one) chicken breast. But by the time I add in green peppers, onions, tomatoes, black beans, etc, 1 chicken breast will be plenty.
I was (and still am) very excited by this idea. We can still eat like kings and have wild shrimp, grass fed beef, and free range chicken while keeping the budget under control.
What tips or tricks do you utilize to eat healthy while keeping your budget in mind?
oh, and last night I might have indulged in this mouth-watering slice of key-lime pie my neighbor dropped off