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Weekly Menu Planning Services
What you get every week
A weekly menu planner. You will receive an email containing the recipes you will need to make dinner five nights a week - Monday through Friday on our planner, a weekly calendar suggesting which nights to cook each menu, nutritional information and a shopping list separated by category with notes on which recipes the items are used in and some rough ideas of costs. Our Fresh Content page offers new recipes each weekend for both subscribers and non. Our goal is to help make it a little easier every week to make your family fresh and healthy dinners; we also want to leave a little room for spontenaity - we all deserve some!A couple notes on your weekly meal pla: You can do each menu in whatever order you want. Most weeks will have a suggestion for Monday including a larger "batch" to enable you to use leftovers in a later recipe that week for an evening when you have minimal time so do take a look and then shuffle the plans as you please. Everything we send will be in and editable format to make it easy to tweak recipes to your tastes - remove a menu or recipe, add a favorite, and adjust your list to add other household items or divide by the locations where you shop. Finally, things can vary a lot in cost depending upon where you shop and what season so the costs are a starting place to help you get the most for your money. Below you will see a sample recipe and list. For a sample weekly email please sign up on the join us page - we offer two free weeks to help you decide if our sevice works for you. For sixty dollars a year, we save you much more in time and wasted ingredients!
Elements.weekly menu, sample recipe, shopping list
Weekly Menu
Monday.
Bourbon Marinade.
Broiled Tomatos.
Grilled Flank Steak.
Potato Gratin.
Tuesday.
Cajun Chicken Pasta.
Cucumber Salad.
Wednesday.
Blue Cheese Dressing.
Steakhouse Salad w/Grilled Flank Steak
Thursday.
Chicken Cordon Bleu.
Fresh Asparagus.
Friday.
Balsamic Vinaigrette.
Maple Brined Pork Tenderloin.
Roasted Potatoes.
Monday
Make the marinade and
let the flank steak soak as long as you can.
Start the potatoes about 20
minutes before you are ready to eat.
Grill the steak when you have the
potatoes simmering - while it is resting prep the tomatoes and get the
potatoes ready to broil.
Broil both, slice the steak and you are ready to
eat!
|
1/2
cup bourbon
or whiskey 1/2
cup fresh
lemon juice 1/2
cup canola
oil (or other low saturated fat oil) 1
tsp
cumin |
2
cloves
garlic clove, peeled and
smashed 1 tsp
kosher salt 1 tsp
Freshly cracked black
pepper |
Procedure
1
Mix all together
Degree
of Difficulty: Very easy
Preparation Time: 5 minutes
|
2
tomatoes- sliced in half radially (not through the
stem)
salt and freshly ground black pepper to
taste |
Herbed
olive oil |
Procedure
1
Sprinkle with salt and pepper, drizzle with
oil
2
Broil for 5-7
minutes
Servings: 4
|
1.5
pound beef flank
steak |
2
cups
Bourbon
Marinade |
Procedure
1
Grill steak on medium high flame for 4 minutes per
side for medium rare. I like to
turn the meat 3 times
2
Let rest foil covered for 10 minutes before slicing
on the bias
Servings: 6
|
|
|
|
1
Tbsp
butter 1
small shallot, finely chopped 1
clove garlic minced 4
stems fresh
thyme leaves 1/2
tsp
kosher salt 1/4
tsp
Freshly cracked black pepper |
1
pinch
nutmeg 1 cup skim
milk 1 cup
half-and-half 4
Yukon
Gold potatoes, sliced
thin 4 oz
grated Gruyere
cheese |
Procedure
1
In a large sauce pan melt butter and cook shallots
until translucent, 5 minutes.
2
Add garlic, thyme, salt, pepper and nutmeg, cook for
1 minute
3
Add milk and half and half, bring to a boil and add
potatoes, and cook until tender - 10-12
minutes.
4
Divide between 4 small baking dishes/ramekins and top
with 1/4 of the grated cheese each
5
Place under the broiler until golden brown, 5
minutes
Servings: 4
Degree
of Difficulty: Moderately difficult
Sample List
Baked products
5/16 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs (Chicken Cordon Bleu) $0.30
Beverages
4 x 1 fl oz 80 proof gin, rum, vodka or whiskey (Grilled Flank Steak, Bourbon Marinade) $1.00
Condiments
1/4 jar (8 oz) Dijon mustard (Blue Cheese Dressing, Chicken Cordon Bleu) $1.21
Cooking oils and shortening
1/4 bottles (32 oz) Canola oil (Grilled Flank Steak, Bourbon Marinade) $0.75
Herbed olive oil (Broiled Tomatoes) $1.00
1/8 bottle (17 fl oz) Olive oil (Chicken Cordon Bleu, Fresh Asparagus, Maple Brined Pork Tenderloin, Roasted Potatoes, Pesto) $1.06
Dairy
1/16 gallon 2% milk (Potato Gratin) $0.26
3/16 cup Blue cheese (Blue Cheese Dressing) $0.51
1/2 package (6 oz) Grated parmesan cheese (Cajun Chicken Pasta, Pesto) $2.06
1/2 pint Half and half (Potato Gratin) $0.85
1 x 1 cup, fluid (yields 2 cups whipped) Heavy whipping cream (Cajun Chicken Pasta) $1.76
1/4 container (32 oz) Low fat yogurt (Cucumber Salad) $1.00
3/4 tablespoon Low fat buttermilk (Blue Cheese Dressing) $0.02
2 1/8 oz Swiss cheese (Chicken Cordon Bleu) $0.53
3/16 lb Unsalted butter (Potato Gratin, Cajun Chicken Pasta, Chicken Cordon Bleu) $0.85
Deli and bakery
4 x 1 oz Gruyere (Potato Gratin) $4.00
2 x 2 slices Turkey ham, cured turkey thigh meat (Chicken Cordon Bleu) $1.13
Flours
1/16 bag (5 lb) Unbleached all-purpose flour (Chicken Cordon Bleu) $0.05
Frozen vegetables
1 bag Frozen peas (Spinach and Pea Salad) $1.00
Fruit and vegetable juices
1/2 cup Lemon juice (Grilled Flank Steak, Bourbon Marinade, Cucumber Salad) $0.70
Meat and poultry
3/16 lb Bacon (Steakhouse Salad) $0.87
2 lbs Beef, flank, separable lean and fat, trimmed to 0" fat, all grades, raw (Grilled Flank Steak) $8.00
8 ea Chicken breast (Cajun Chicken Pasta, Chicken Cordon Bleu) $6.00
2 pound Pork tenderloin (Maple Brined Pork Tenderloin) $7.00
Pasta
8 x 1 oz Linguine (Cajun Chicken Pasta) $0.80
Produce
1 lb Asparagus (Fresh Asparagus) $1.99
1 bag baby spinach leaves (Spinach and Pea Salad) $2.99
1 ea Cucumber (Cucumber Salad) $1.69
3/8 oz Fresh basil (Pesto) $0.34
1/4 oz Fresh peppermint (Cucumber Salad) $0.31
1 1/2 sprigs Fresh sage (Maple Brined Pork Tenderloin) $2.50
1 1/2 sprigs Fresh thyme (Maple Brined Pork Tenderloin) $2.50
1 head Garlic (Grilled Flank Steak, Potato Gratin, Bourbon Marinade, Fresh Asparagus, Maple Brined Pork Tenderloin, Pesto) $0.33
11/16 head Iceberg lettuce (Steakhouse Salad) $0.54
2 1/8 lbs Potatoes (Potato Gratin, Roasted Potatoes) $1.08
1 1/4 ea Scallions (Cajun Chicken Pasta) $0.18
7/8 lb Shallots (Potato Gratin) $2.61
1 tablespoon Sun-dried tomatoes (Cajun Chicken Pasta) $0.05
1 lb Tomatoes (Broiled Tomatoes, Steakhouse Salad) $1.98
Salad dressings
1/16 jar (32 fl oz) Mayonnaise (Blue Cheese Dressing) $0.03
Spices and seasonings
1/8 bottle (4 oz) Black pepper (Grilled Flank Steak, Potato Gratin, Broiled Tomatoes, Bourbon Marinade, Cajun Chicken Pasta, Chicken Cordon Bleu, Maple Brined Pork Tenderloin, Roasted Potatoes, Pesto) $0.56
1/16 jar (2.3 oz) Cayenne pepper (Cajun Chicken Pasta, Blue Cheese Dressing) $0.12
1/32 jar (1 oz) Cumin seed (Grilled Flank Steak, Bourbon Marinade) $0.12
1/16 jar (0.35 oz) Dried rosemary (Roasted Potatoes) $0.50
1/16 oz Dry mustard (Maple Brined Pork Tenderloin) $0.21
1/2 Tbs fresh cracked pepper (Maple Brined Pork Tenderloin) $0.25
1/16 bottle (2.25 oz) Garlic powder (Cajun Chicken Pasta, Roasted Potatoes) $0.44
3/16 jar (0.62 oz) Ground basil (Cajun Chicken Pasta) $0.32
1/16 jar (2.1 oz) Ground nutmeg (Potato Gratin) $0.04
3/16 jar (0.3 oz) Ground oregano (Cajun Chicken Pasta) $0.46
1/8 jar (0.7 oz) Ground thyme (Potato Gratin, Cajun Chicken Pasta) $0.55
1/16 box (3 lbs) Kosher salt (Grilled Flank Steak, Potato Gratin, Bourbon Marinade, Cucumber Salad, Maple Brined Pork Tenderloin, Pesto) $0.14
1/16 jar (2.62 oz) Onion powder (Cajun Chicken Pasta) $0.17
1/16 jar (1.5 oz) Red pepper flakes (Fresh Asparagus) $0.10
1/16 box (26 oz) Salt (Cajun Chicken Pasta, Fresh Asparagus) $0.02
Syrups and sauces
3/8 cup Maple syrup (Maple Brined Pork Tenderloin) $1.30
Vinegars
1/16 bottle (12 fl oz) Red wine vinegar (Blue Cheese Dressing) $0.04
Estimated Total Menu Cost: $67.17