budget meal prep Archives - stirringlouisiana.com

Pork Shoulder is one of the cheapest cuts of pork…and I would say the tastiest!

When it goes on sale, rarely, there is no reason not to take advantage of that.

This article will discuss how I cook pork shoulder for the whole week without eating the same thing every day and without boring my family.

Sometimes pork shoulder is called a picnic roast, picnic shoulder or Boston roast. Some people get it confused with a pork butt…but it is not the same.

How to Cook Pork Shoulder

The best way to cook pork shoulder is low and slow. We have heard this over and over…we all know this already…right?

The crock-pot is your best friend here.

You can get a pork shoulder roast with the bone in or get it boneless. Usually, you can find a boneless pork shoulder roast that is 4 to 4 ½ pounds while a bone in roast can be as much as 12 pounds.

So, if you have a very large family, you may want to get the bone-in roast, keep in mind that you will have to cut the bone out if you don’t plan on putting the entire roast in the crock-pot all at once.

The recipes for this week use a total of about 13 pounds of pork shoulder roast. You can buy 2 large bone-in roasts at 6 or 7 pounds each or buy several boneless shoulder roasts which may be easier to work with.

Most of the recipes we are using this week are for 8 servings, if you don’t have the need for that many servings, adjust as needed.

Slow Cooker Pulled Pork

One of the easiest pulled pork recipes out there is Southern Living’s pulled pork recipe. You can find that here. Use one of the smaller boneless pork shoulders for this or half of one of the bone-in shoulders.

The recipe asks for a 5–6-pound shoulder roast but you can use a 4 ½ pound roast. The recipe only takes 5 ingredients and about 10 minutes to get going.

And it does not include bar-b-que sauce at this stage which means you can use the pork in more ways.

Prepping for the Week

Saturday or Sunday you can get your shopping done. You can also get all your chopping done and package the separate ingredients in meal prep containers or Ziploc bags and mark them for each recipe.

When I use Ziplocs for smaller amounts of ingredients for the week, I mark them all for the recipe they go with and then put them all in a plastic bin in the refrigerator together.

After chopping and packaging all the ingredients, you can start prepping all the recipes and sides for the week.

Finish Prepping for Monday

First let’s prep the Mexican rice that goes with the pulled pork for Monday. I use this recipe from A Couple Cooks. It is extremely easy and quick, 20 minutes total…and tastes good!

Prep anything else you normally have with pulled pork this day as well.

Tuesday Prepping

Next, take about 3 pounds of pork shoulder and prep it for the Pork Carnitas Nachos for Tuesday. This is a good recipe from Southern Living for that.

You are going to cook this in the crock-pot as well. Cook the brown rice on Sunday for the Mexican rice or if you have a rice cooker, you can wait until Monday evening when you get home.

Save the liquid from one of the cans of chipotle chilies because you are going to use that later in the week.

You can serve street corn salad with the nachos on Tuesday using this recipe from Delish. Instead of using ears of corn you can use 3 cups of frozen corn and pan fry it to get that smoky flavor.

Wednesday Barbeque

Wednesday is for Chinese Barbeque Pork using 3 pounds of the shoulder. You can get this marinating now and marinate it for at least 4 hours…which will increase the flavor. Allrecipes has a great recipe for that.

Cook the Chinese Barbeque Pork for an hour now and let cool. You are going to want to cook it another hour Wednesday when you get home.

Serve some easy fried rice with the Chinese pork, using this recipe from Allrecipes as well. You can cook that now or just cook the rice and mix it together on Wednesday when you get home.

Still Prepping

The next main dish to prep is the Grilled Pork Skewers called Mtsvadi. You can serve this on Friday or Saturday; however, you need to cube about 2 pounds of uncooked pork for that. Go ahead and marinate that now according to the recipe.

Oven roasted vegetables are great with this. I don’t have a recipe for this one but any recipe you normally use for roasted vegetables should be fine.

The rest of the week is a matter of putting everything together, since you will use whatever cooked pork you have, when you get home since you already prepped all the ingredients.

Getting It Done on Monday

Monday morning put the pork shoulder in the crock-pot before leaving for work and you are done for Monday.

When you get home, pull out the Mexican rice and heat it up in the oven or microwave…if you put it in the microwave put a cover on it to keep it moist. If you didn’t complete the Mexican rice on Sunday, it won’t take long to put it together now.

Tuesday is an Easy Day

Tuesday, put the Pork Carnitas in the crock pot. Heat up the Street Corn salad when you get home from work. You are done for Tuesday.

Wednesday is not a Hump Day this Week

Wednesday when you get home from work, put the Chinese Barbeque Pork in the oven. I know the recipe says to grill it, but if you don’t want to get the grill going, you can cook it in the oven for another hour to finish it.

When the pork is nearly finished cooking put the fried rice together. That will take about 15 minutes. You are done for Wednesday.

Smoky Thursday

Thursday is for Smoky Pork Taco Soup from Betty Crocker. It only takes about 30 minutes to put together. Mexican Cornbread goes great with taco soup.

Southern Plate has a great recipe. It only takes an hour to cook so start it before you get the taco soup going. I would not make it ahead of time…cornbread is always better hot out of the oven.

Friday is Cuban Celebration Day

Friday, when you get home let’s make some Cast Iron Cuban Casserole. Use this recipe from Grilling 24×7. It only takes about 30 minutes to do.

At the same time, start the Creamy Cucumber and Grilled Potato Salad to serve with the casserole. There is a great recipe from Food and Wine here. The extra 15 minutes the potatoes take will let the casserole cool a bit so you can eat it!

Yay for the Weekend!

Saturday, lets make Pulled Pork Enchiladas with Salsa Roja. The recipe from Hispanic Kitchen is a good one. This one takes about 3 hours to get right…why we are doing it on a Saturday.

You can serve all the left over sides from the week along with a salad and your favorite dressing.

You are done for the week and nobody had to eat the same thing twice all week…unless you had enough for lunches the next day. I love leftovers for lunches.

Don’t forget, you can cut down any of these recipes if you are single or have a small family. You can also double them if you have a very large family…all of them are adjustment friendly.

Mostly, you did not have to spend more than an hour any night of the week to get a great meal on the table and you did not have to order out once!

Don’t forget, one day a week if for you to be taken out to eat. No prepping, no cleaning after and good wine. Don’t forget the wine!

If you do make any of these recipes, let me know in the comments below.

If you want a shopping list for the entire week, let me know and I will work that up for you.

Chicken for dinner tonight? Sounds like a great idea!

Whether you’re in the mood for a classic comfort dish or something new and exciting, there are so many delicious options to choose from when it comes to chicken for dinner. From hearty soups and salads to quick and easy one-pan dinners, there’s something for everyone to enjoy.

Let’s explore some of the best recipes for chicken for dinner tonight.

Get the Week Started

This week you’re going to cook some chicken, once and you will have dinner for the rest of the week…and not eat the same thing every night.

Sunday, bake or grill a spatchcock chicken. If you don’t know how to spatchcock a chicken, don’t worry, it is easy. Watch how to do it here.

Once you have the chicken cut and flattened, bake it for 18-20 minutes at 400°F (200°C). Check the temperature of the chicken breasts with a meat thermometer to ensure they’ve reached 165°F (74°C). Add additional cooking time if needed. Allow the chicken to rest for 5-10 minutes.

Once you have your chicken cooked, all the real work is done for the week. You are just putting things together the rest of the week. But, don’t worry, your family will not be bored or disappointed!

With a bit of creativity, you can come up with ideas that are delicious and interesting without breaking your budget. Here are some easy meal prep options that can help get you through the week without spending too much money.

Start by looking in your pantry to see what ingredients you already have on hand; these items can form the basis of your meal plan. Get creative with different combinations of spices and seasonings to give each dish its own unique flavor.

Now You Have Your Flat Chicken

Monday after work, take your chicken out of the fridge and reheat in the oven. Serve with roasted vegetables and roasted sweet or yellow potatoes.

The combination of roasted veggies and a small serving of potatoes will give you all the nutrition you need without breaking the bank.

Budget meal planning can also include frozen options that are nutritious and affordable. Stock up on frozen fruits, vegetables for easy meal prep throughout the week.

Frozen foods are often cheaper than fresh and provide similar nutritional benefits when cooked properly. Meal prepping on a budget doesn’t mean skimping on protein; look for larger cuts of meat such as whole chicken instead of pre-cut chicken breasts since they tend to be cheaper in bulk.

Doesn’t Everyone Love Chicken Spaghetti?

Tuesday, take some of your chicken and let’s make chicken spaghetti. You can serve with a tomato salad, in summer, or a bag salad in winter. You can also roast some vegetables, like carrots, green beans, brussel sprouts, zucchini sticks or blanched broccoli.

Cook the spaghetti per the package directions, except, cook it until it is just underdone. It will cook more in the oven.

Make the sauce by sauteing onion, celery and bell pepper in butter. Add flour. Mix in chicken broth and cheeses. Stir the whole time to make sure it is smooth. If your in a hurry, this recipe from Spend With Pennies has a shortcut sauce using cream of mushroom soup, Velveeta and Rotel.

Mix noodles and sauce, spread into a 9 x 13 baking pan. Sprinkle cheese on top. Bake for 25-30 minutes at 375 degrees until bubbly.

You can save time by prepping some of these vegetables in advance. A great way to do this is by prepping. Ingredient prepping involves slicing or chopping the fruit and vegetables you need then storing them in the refrigerator or freezer so you have healthy options ready-to-go throughout the week.

There are plenty of easy options available that will make sure you never have to go without a delicious and nutritious dinner again.

How About Some Chicken Enchiladas?

Wednesday, take some chicken and make chicken enchiladas. Serve with grilled corn salad and pinto beans. This is a great option for a cheap and healthy meal that is also easy and fast to prepare.

Pillsbury always has good recipes, try their enchilada recipe. Just make a rue with flour and butter, add the cream cheese for a sauce. Place a bit of sauce in the bottom of an 8×8 baking pan or iron skillet.

Put some chicken in a tortilla, add cheese and diced chilies if you like or green onions if that is your favorite…whatever you like.

Roll up the tortillas and place them in the pan. Cover with the sauce. Sprinkle with shredded cheese. Bake for 30 – 35 minutes at 350 degrees.

You can take a can of corn and saute it in a pan until you get some browning, add some lime chili seasoning or whatever seasoning you want. Then take a can of pinto beans and do the same. If you like your beans creamier, add some butter and mash a few while heating them up.

With a few ingredients from the grocery store, you can whip up a delicious and nutritious meal in no time. Meal prepping is a great way to plan ahead and make sure that you’re getting a balanced diet while sticking to a budget.

Stuffed Peppers are Easy

Thursday, take some chicken to make Caprese Chicken Stuffed Peppers. Serve with cucumber and chopped red onion salad.

Buy as many red, yellow or orange bell peppers as you need. Slice the top off and clean out the peppers.

Saute a chopped onion and a teaspoon of minced garlic in butter. Deglaze the pan with chicken broth and balsamic vinegar…use the cooking balsamic, it should say on the bottle…you don’t want it too sweet. Cook down for a few minutes.

Buy some cherry tomatoes and cut into quarters. Add the chicken and mozzarella pearls…small balls of mozzarella. Cut both into smaller pieces as needed. Mix the tomatoes, chicken and mozzarella in a bowl with the sauce and either fresh or dry basil.

Stuff the peppers, top with shredded mozzarella and bake for 30-40 minutes at 350 degrees.

Chop the cucumber and onions and top with your favorite Italian salad dressing.

Again, dinner is done!

Friday is Pizza Day!

Friday, take some chicken, chop it up and let’s make BBQ pizza. Add the toppings you like, such as peppers, mushrooms, green onions, red onions. Or you can use the rest of the roasted vegetables from Monday. Serve the rest of the salad tonight.

This pizza will be easy. Either buy pre-made pizza dough and roll it out or you can buy a pre-cooked pizza crust. If you have the time or just want to try Bobby Flays’ pizza dough recipe, you can do that.

Get a can of pizza sauce and spread over the crust. Mix your chicken with your favorite BBQ sauce and spread over the crust. Add whatever vegetables you want to use and bake at 425 degrees for 15-20 minutes. If you do not want to go it alone, try this recipe.

Toss the salad, adding whatever extra vegetables you like. Dinner is done.

Chicken Gumbo for Every Week

Saturday morning, take the rest of the chicken and add smoked sausage to make gumbo. I like to serve mine with potato salad.

Saute sausage and drain. Leave the drippings in the pan. Saute the chicken and drain and again leave the drippings in the pan.

Always start a gumbo with a roux.

Add enough oil to the remaining drippings to get 1/2 cup. Add 3/4 flour, and cook over medium heat for 20 to 25 minutes, stirring constantly. You want the roux to be the color of light chocolate.

You can add this to a crock pot.

Saute a chopped onion, a chopped bell pepper and 2 ribs of chopped celery. Add 2 quarts of chicken stock, 3 tablespoons minced garlic, 2 bay leaves, 2 teaspoons creole seasoning…I use Tony’s. Finally, add 1/2 teaspoon dry thyme and 1 teaspoon hot sauce, if you like hot sauce. Let simmer for 5-10 minutes and add all this to the crock pot as well.

Cook on low for 5-6 hours. Make rice…I use a rice cooker to get perfect rice every time!

If you want potato salad to put on top of your gumbo, boil about 2 pounds of potatoes for potato salad. Potato salad for gumbo does not generally have eggs or pickles; however, you can include them if you like.

Once the potatoes are boiled pull some out and mash them…you want gumbo potato salad a bit creamier than regular potato salad. Add them back to the bowl.

Finely chop 1/2 an onion and 1 large rib of celery. Slice a green onion. Add 1/2 tablespoon dry parsley, 1 cup mayonnaise, 1 tablespoon creole mustard. Add salt and pepper to taste. Mix with potatoes.

Serve the gumbo over rice and place a scoop of potato salad on top. If you have been looking for an authentic Louisiana gumbo recipe, try this one. It takes a bit more time and does not use a crock pot, but it is good!

This meal is a bit more complicated and hands-on than the other recipes this week; however, you will thank yourself for making it.

Conclusion

You are done!

If you don’t think one chicken will feed your family for the week, cook two or three…you can cook them all at once and the rest of the week, use your time to put the meals together.

I love cooking a lot once and putting things together the rest of the week. It makes life much easier.

Let me know if you try any of the recipes I recommended or if you cooked the whole week’s recipes.

Tag: budget meal prep

Let’s Cook Some Pork Shoulder This Week!