Menu Plan: Sunday, September 1

The first day of our menu!  Today, I used a two frozen chicken legs for lunch that I had leftover from last month’s menu, and budget.  Other than that, I used everything that I purchased for this months menu.

Today’s menu consisted of:


Strawberry Parfait


Curry Chicken Legs


Marinated Grilled Steaks, Spinach & Polenta Cakes with Spinach Pesto and Feta

This is how the meals broke down in cost:

Strawberry Parfait$1.44
1 cup yogurt = $0.62
1/2 cup granola = $0.20
Strawberries (8) = $0.62

Curry Chicken Legs – $0
these were leftover from last month’s menu

Grilled Steak, Spinach & Polenta Cakes with Spinach Pesto and Feta – $3.80
steak (2) – $1.73
marinade (1/2 bottle) – $0.99
spinach (as side) (2 cups) – $0.62
spinach (for pesto) (1 cup) – $0.31
polenta (1/2 cup) – $0.12
feta – free (from last month)
1 clove garlic – $0.03
olive oil, salt and pepper – freebies

Total – $5.24

Recipes From Today’s Menu

Strawberry Parfait

1 1/2 cups yogurt of your choice (I usually get plain organic yogurt)
2 tbsp lime juice or juice of your liking to compliment fruits (optional – use if you choose a plain yogurt)
1 cup fresh fruit (raspberries, strawberries, blueberries, cherries, mango, peach etc.)

For Granola:
1 1/2 cup rolled oats
1/8 cup raw honey
1 tbsp extra virgin olive oil
pinch salt
1/4 tsp cinnamon, optional


  1. To make granola: In a medium sized bowl, mix granola, honey, olive oil, salt and cinnamon, if using. Pour onto a prepared sheet pan (with parchment or a sil pat) and bake at 350 degrees for 10 minutes. stir, and bake for another 10 minutes. Remove from oven and let cool.
  2. Make flavored yogurt, if you’re making your own. Mix juice and yogurt together, and stir really well.
  3. Start assembling your parfait: – Place yogurt in bottom of a dish (or wine glass) – Top with fruit of your choice – Top with granola
  4. Keep layering in that order (yogurt, fruit, granola), until you have reached the top. Top with granola, and chill until ready to serve.

Curry Chicken Legs


4 chicken thighs/legs or 2 chicken breasts
½ cup coconut milk (or coconut yogurt)
2 tbsp curry powder
1 tsp each, salt and pepper
2 tbsp fresh cilantro
1 tbsp fish sauce
1 tsp cumin
1 tbsp extra virgin olive oil
1 tbsp red curry paste


  1. Preheat oven to 350 degrees
  2. In a medium bowl, mix all ingredients except chicken, and whisk together.
  3. Place chicken in a baking dish, and cover with sauce.
  4. Bake for 20 minutes, or until chicken reaches an internal temperature of 160 degrees.
  5. Serve with Rice

Marinated Grilled Steak


2-3 steaks
½ bottle Lawry’s Orange Ginger Marinade
salt and pepper


  1. Pour marinade over steaks and let sit for 30 minutes to overnight.
  2. Preheat grill (or grill pan), and cook steaks to desired doneness.

Sauteed Spinach


2 tbsp extra virgin olive oil
3 cups fresh baby spinach
salt and pepper
1 tsp nutmeg


  1. Heat olive oil in a medium size skillet
  2. Add spinach and start to stir until it wilts.
  3. Once wilted, add salt, pepper and nutmeg.
  4. Serve right away, spinach gets cold quick.

Polenta Cakes with Spinach Pesto and Feta Cheese


1 cup prepared polenta, cooled flat on a baking sheet
2 tbsp extra virgin olive oil
½ cup prepared spinach pesto
1/8 cup feta cheese, crumbled


  1. Heat oil in a pan, until just sizzling.
  2. Using a knife, cut same size pieces of polenta, and place in hot oil
  3. Cook 3 minutes per side, and move to a cooling rack to drain.
  4. Top with 1 tbsp prepared pesto and a few crumbles of feta cheese.

Tomorrow’s Menu:

Monday 9/2
Breakfast Breakfast burritos
Lunch Pasta with leftover spinach pesto
Dinner Chicken sausage and hot dogs


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