Love the idea for food recipes. . . here's what we've been making lately.
I've been craving Mexican food like crazy! So I made garlicky bean enchiladas topped with (Tilamook) pepper jack cheese. I served it with a salad (topped with bell peppers and carrots, maybe tomatoes--can't remember). I made an extra batch of enchiladas for the freezer, because I hate to spend all the money on ingredients for a meal, and then not do anything with the leftover ingredients. I didn't want to throw away the extra tortillas/salsa verde! Once we found Winco foods, the meal ended up being really inexpensive. I think I spent $8 dollars on a meal for 4 people, and have enough leftover basic ingredients that I only had to spend $1 for more cannelini beans to make the freezer batch and have stretched the other basic ingredients to other meals. I have every intention of making a enchilada recipe I found in my Vegetarian Cooking for Everyone because I think the meal with taste really good with homemade red mole sauce. yum. Then, I made Tex Mex chili tonight (topped with Fritos and remaining pepper jack cheese) served with a salad and cornbread muffins w/ butter and honey. Yeah for cornbread muffins with chili.
It's not just TexMex I'm eating, Steve and I try to eat 5 fruits/veggies a day. I always buy lettuce (typically green leaf or romaine), wash it and dry it in my salad spinner. It's so much cheaper than those salad bags you buy at the store, and doesn't take much time to prepare the lettuce so it's ready when you want a salad. I need convenience! I've made salad almost every night--sometimes it's strawberries and coconut (idea courtesy of Carol), sometimes it's apples with sugared almonds, or just a variety of other veggies (bell peppers, carrots, tomatoes). I also try to make fish once a week. Last week it was salmon with lemon and breadcrumbs. This week (probably tomorrow) it's tilapia with toasted almonds served with carrot-and-pea-rice and probably a side salad.
We've spent a lot on groceries this month, as we just moved into our new place and had absolutely nothing in the fridge. But when I have a little bit more wiggle room in the budget, I'm making pan-seared scallops with lemon served with roasted spaghetti squash with herbs, and a kale, white bean, and prosciutto crostini with a ricotta tart with chocolate and kumquats for dessert. I found it in my Martha Stewart Living magazine--so excited to try it!