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March 5, 2012 / staceyj

One Grocery Trip…A Week’s Worth of Meals

Hello.  My name is Stacey and I am an Everyday Food magazine subscriber.  I have been for a few years.  I really enjoy trying out new recipes on my unsuspecting bevy and I find many worthy candidates to run through the gauntlet of preschool pickiness in this little monthly.

As I was browsing through their latest issue (March 2012), I was intrigued by the title of an article called ‘The $50 Week’.  The glorious sub-heading was: Five Delicious Family Meals for $10 or Less.  They had me at delicious.  And then the good news just kept coming.  $10 a meal to feed my growing family of four? Yes, please.  And I don’t have to menu plan for an entire week?  Now you’re speaking my language.  And you’ve even provided a tear-out grocery list with everything I need to buy to make all five recipes, organized by grocery store category?  I am freaking out I’m so happy!  Freaking out.

Once I pulled myself together, I headed off to the grocery store, magnificent, pre-printed list in hand.  Isn’t it just so pretty?

And here are all the groceries my handy little list told me I need for this culinary adventure.

Menu for the week…check!
Recipes for the week…check!
Groceries for the week…check!

Here we go!  Wish me luck.

Dinner #1: Chili-braised pork with green beans and mashed sweet potatoes

Ingredient List:
1 1/2 pounds boneless country-style pork ribs, patted dry
course salt and ground pepper
3 teaspoons extra-virgin olive oil
1 3/4 cups low-sodium chicken broth
3 tablespoons all-purpose flour
chili powder
2 sweet potatoes (1 pound), peeled and cut into 1-inch pieces
1/2 cup sour cream
2 teaspoons sugar
3 garlic cloves, thinly sliced
1 pound green beans, trimmed

Season pork with salt and pepper.

In a large straight-sided skillet, heat one teaspoon oil over medium-high.

Add pork and cook on high until browned on both sides, about 7 minutes total.

In a medium bowl pour the broth,

add the flour,

and 1/2 teaspoon chili powder.

Whisk together and add to skillet of pork deliciousness.

Bring liquid to a boil; reduce to a rapid simmer, cover and cook 30 minutes.  Uncover and cook until pork is tender and sauce is thickened, about 20 minutes.

Meanwhile, in a medium pot, bring sweet potatoes to a boil in salted water over high.  Reduce to a rapid simmer and cook until tender when pierced with a knife, 20 minutes.  (This happened a few minutes faster for me.  I must have chosen high-achiever sweet potatoes!)

Drain potatoes and return to pot; mash until fluffy and almost smooth.

Stir in sour cream and sugar, season with salt and pepper, and keep warm over low heat.  Taste just to make sure they’re safe for Beau to eat.  Taste again to make sure they’re safe for the children to eat.  Taste to make sure your first two tastes were accurate.  Move on before mashed sweet potatoes don’t make it to the dinner table.

In a large skillet, heat 2 teaspoons oil over medium-high.

Add garlic and cook until fragrant, 30 seconds.

Add green beans and 1/4 cup water, cover and cook 3 minutes.

Uncover and cook, stirring occasionally, until crisp-tender and water is evaporated, 2 minutes.  Season with salt and pepper.

Serve with pork, sauce and sweet potatoes sprinkled with chili powder. (As you can see I more than ‘sprinkled’ my sweet potatoes.  The lid to the chili powder was set to the large opening and out poured the spiciness.  Whoopsy!)

What did my bevy of beauties think of this meal?  The kids loved the ‘chicken’.  Hey, I wasn’t going to correct them.  As long as they were eating it, they can call it whatever they want.  The mashed sweet potatoes were my favorite and may very well find their way on our Thanksgiving menu next year.

Night one a success!

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