Tuesday - Grocery Shopping Day

Three stores and more money than I had planned to spend! A grand total of $114.21, but for the amount of time I spent doing it, I was sure I would have cracked the $1000 mark! I had a menu plan, complete with recipes and shopping list, but it is pretty difficult to buy half a stalk of celery. As a result, the total was much higher than it needed to be, with food enough to last two weeks at least.  I am thinking ten pounds of potatoes was a little excessive, but now that hubby can eat a little again, it is opening up a big can of kitchen time!


Speaking of which,  the total was affected by two pairs of pants that jumped into the cart at Costco so I guess the dollar drain wasn't as bad as I think it was!  And of course, the box of protein shakes to supplement hubby's meals added to the total, and that really isn't food per se. I did buy one  exotic ingredient...celeriac to use in a Waldorf salad. Should prove interesting! (I also picked up a matching binder to use for menu plans and recipes.  Hmmm.....I am beginning to see my grocery bill wasn't as steep as I originally thought!)


The menu plan for this week, from SOS Cuisine, using local ingredients:



Wednesday
Dinner:

• Waldorf Salad 2 servings
• Preparation 15 min / Standing 10 min
• 160 calories per serving
• Waldorf Salad
• Ingredients
• 1 1/2 cup celeriac, shredded 200 g
• 1 apples, cut into thin slices 180 g
• 1/4 green peppers, finely diced 40 g
• 1/2 Boston lettuce, or curly leaf 100 g
• 4 tsp mayonnaise 20 mL
• 1 tbsp yogurt, plain, 2% 16 g
• 1 tbsp lemon juice, freshly squeezed 1/2 lemon
• 2 tbsp walnuts [optional] 12 g
• salt to taste
• ground pepper to taste
• Method
• 1. Cut the apples into thin slices, without peeling them, but eliminating the core. Place
• them on the serving plate. Clean the lettuce and place it on the serving plate, leaving
• the centre for the celeriac.
• 2. Peel and shred the celeriac, then put it in a bowl and sprinkle with the lemon juice to
• avoid darkening. Add a pinch of salt. Finely dice the bell pepper and add it to the
• celeriac.
• 3. In a small bowl, mix the mayonnaise with the yogurt. Pour it over the celeriac and toss
• well. Adjust the seasoning then transfer to the centre of the serving plate.2 servings
• Preparation 10 min / Cooking 10 min
• 270 calories per serving
• 4. If desired, garnish with walnuts(*). Let rest 10 min to allow the flavours to blend, then
• serve

Haddock with Almonds and Ginger Squash Purée (make ahead)
Winter Fruit Salad


Thursday
Dinner:
Spinach and Mushroom Salad
Basil-flavoured Chicken and Pepper Stir-Fry and Steamed Basmati Rice
Winter Fruit Salad (repeated)


Friday
Dinner:
Cream of Potato Soup "Parmentier" (make ahead)
Mixed Legume Salad
Baked Apples (make ahead)


Saturday
Dinner:
Warm Cauliflower Salad
Pasta in a Bolognese Meat Sauce
Baked Apples (repeated)


Sunday
Dinner:
Cream of Potato Soup "Parmentier" (repeated)
Tuna and Cabbage Salad
Ice Cream with Cranberry Sauce