Tuesday: Mixed Greens with Shredded Chicken, Peaches, Tomatoes, and Lemon-Yogurt Dressing
Wednesday: Bacon and Brussels Sprout “Pizzas”
Thursday: Baked Eggs with Spinach, Bacon, and Caramelized Onions
Friday: Vegetarian Pasta Carbonara with Brussels Sprouts and Lemon Zest
Here are five dinners, each serving two people, that you can make for under $50 from a single grocery list. A few notes:
- The first thing you're going to do is break down a whole raw chicken. You'll roast the breasts on Day 1 and then you'll roast the legs and thighs on Day 2. Buying the chicken whole helps keep costs down and is generally a good thing to know how to do. Use our video (below) and a sharp knife and you'll be all set.
- The salad on Day 3 might benefit from leftover chickpeas (Day 1) if you have them, and you can use something other than a peach if that's not in season in your neck of the woods.
- On Day 3 you'll be asked to caramelize onions. This is one of those, "throw them on the burner right when you get home from work and let them sit there for 45 minutes as you unwind" kind of things. You can rush it, and the recipe will show you how. But caramelizing a big batch of onions to use in multiple meals throughout the week is a great work-week cooking hack.
- Store your sourdough loaf at room temperature — it's okay if it's not super fresh by Day 3 and 4, because you'll be toasting it by then.
- Fresh Produce
- large yellow onion, $.81
- grape tomatoes, 1 pint, $2.99
- mixed greens, 1 5-ounce package, $3.99
- bagged spinach, 1 9-oz bag, $2.99
- 9 Brussels sprouts, $3.99
- 2 lemons, $1
- 1 peach, $.61
- head of garlic, $.61
- 1 whole chicken, $9.16
- bacon, 1 lb, $2.99
- 1 6-oz bag of shredded mozarella, $3.50
- 1 6-oz container of Greek yogurt, $1.79
- ½ dozen eggs, $1.19
- 1 16 oz package of orecchiette or shell pasta, $1.79
- 1 15 oz can garbanzo beans (a.k.a. chickpeas), $.80
- 1 oz. paprika, $2.69
- 1 oz. cumin, $2.99
- loaf of sourdough bread, $2.99
- 1 24-oz bottle vegetable oil, $2.99
- Pssst: We’re assuming you have:
- kosher salt
- fresh ground black pepper
- olive oil
*based on prices at a Key Food grocery store in NYC's East Village
Day 1: Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika with Sauteed Spinach and Greek Yogurt
Recipe adapted from Bon Appétit
ACTIVE TIME: 30 minutes
TOTAL TIME: 50 minutes
- 1/4 cup + 1 Tbsp. extra-virgin olive oil
- 2 garlic cloves, minced and divided into two piles
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- ⅓ cup Greek yogurt
- 2 bone-in chicken breast halves
- 1 15-ounce can garbanzo beans
- 14 (or so) grape tomatoes
- 6 packed cups of spinach (use about ¾ of your 9-oz bag)
- Kosher salt
- A hunk of sourdough bread
Preheat oven to 450°. Measure and set out all of your ingredients. Mix 1/4 cup olive oil, half the garlic (one of the minced cloves), paprika, and cumin in medium bowl (you want the bowl to be big-ish because you will add stuff to it later). Pour 1 teaspoon of that spiced oil mixture into a small bowl; whisk in yogurt and set aside to use as a sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans and tomatoes to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked through, about 20 minutes.
When the chicken has been in the oven about 15 minutes, heat 1 tablespoon olive oil over medium heat in a large sauté pan. Add spinach and sauté until just beginning to wilt (about 3 minutes). Push the spinach to one side, add a little more olive oil and then add garlic. Stir together garlic and spinach and season with salt. Transfer chicken and spinach to plates. Spoon bean mixture over. Serve with yogurt sauce.