Menus at low prices: plan better to save time and money

Cheap menus: plan better to save time and money< /p> UPDATE DAY

In order to help our readers deal with the repercussions of rising food prices, among other things, our new collaborator Myriam Gendron, creator of the site Just food< /em>, offers a low-cost menu every week from the best grocery discounts of the week.

New week, new menu! Ground pork is in the spotlight and it's the perfect time to stock up: it's at its lowest price in over a year! 

On this subject, the best trick to enjoy it the longest is to keep it optimally. Avoid freezing meat in grocery store packaging, which is not designed to withstand (and protect its contents) such low temperatures. Consider portioning too, as raw meat can't be re-frozen (so you'll have to cook it whole even if you only need a small amount). 

The discounts on chicken drumsticks and thighs at $1.88/lb at Maxi and on chicken thighs at $0.97 at Super C are also noteworthy. You could even separate the chicken thighs at the middle junction…and get half the price of thighs and drumsticks!

Good Meals!

Featured this week

MONDAY

GREEK PORK MEATBALLS STUFFED WITH FETA
inch

  • Servings: 4
  • Preparation: 25 min
  • Cooking: 25 min 

INGREDIENTS

8 to 12 Fingerling potatoes, halved

1 red bell pepper, seeded and cut into strips

1 tbsp. olive oil

1 lb ground pork

1⁄2 cup breadcrumbs

1⁄4 cup fresh Italian parsley, chopped

1 egg

1⁄2 red onion, finely chopped

1 garlic clove, finely chopped

2 tbsp. lemon zest, finely grated

1 C. lemon juice

3⁄4 tsp. dried oregano

About 1⁄2 cup feta cheese, cut into 1 cm cubes

Salt and pepper

PREPARATION< /strong>

  • On a baking sheet lined with parchment paper, combine the potatoes, bell pepper and oil. Salt and pepper. Spread the vegetables in a single layer on the baking sheet and set aside.
  • In a large bowl, combine the pork, breadcrumbs, parsley, egg, onion, garlic, zest, lemon juice and oregano. Salt and pepper. With wet hands, shape the mixture into meatballs, about 2 tbsp. at a time. Insert a cube of feta in the center of each meatball and roll up, pressing well to seal it. Place the meatballs between the reserved vegetables. (Makes 20 dumplings)
  • Bake in preheated 425°F oven for 20 to 25 minutes or until vegetables are tender and meatballs are no longer pink inside.

TUESDAY 

CHICKEN AND BROCCOLI PESTO DRESSING
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  • Servings: 4
  • < li dir="auto">Preparation: 20 min

  • Cooking: 25 min 

INGREDIENTS

1⁄2 cup packed basil leaves, finely chopped

1⁄4 cup vinegar

4 sun-dried tomatoes packed in oil, drained and finely chopped< /p>

1⁄2 cup oil from drained sun-dried tomatoes

1 clove garlic, finely chopped

1 tbsp. dried oregano

8 skin-on chicken drumsticks (about 1 1⁄2 lbs total)

2 tbsp. olive oil

1⁄2 tsp. ground allspice (optional)

1 red bell pepper, cut into chunks

1⁄4 red onion, thinly sliced

1 broccoli, broken into small florets (about 4 cups total)

Salt and pepper

PREPARATION

  • In a small bowl, using a whisk, mix well the basil, vinegar, sun-dried tomatoes and their oil, garlic and oregano. Salt and pepper. Reserve.
  • Place the chicken drumsticks on a baking sheet. Drizzle with olive oil, salt and pepper, then sprinkle with allspice, if desired. Turn the chicken pieces to coat them well. Bake in preheated 450°F oven for 10 minutes. Add the bell pepper and onion to the plate. Continue cooking in the oven for 10 minutes, then cook under the broiler for 3 to 5 minutes or until the chicken is slightly crispy and has lost its pink color inside.
  • Meanwhile, in a pot of boiling water, blanch the broccoli for 1 to 2 minutes. Drain and plunge into a bowl of ice water to cool. Drain again and pat dry. In a bowl, gently mix the broccoli, bell pepper and onion with 5 tbsp. tablespoons of the reserved vinaigrette.
  • Place the chicken on a serving platter. Drizzle with 3 tbsp. of the remaining dressing. Serve with the vegetables and the remaining vinaigrette.

GOOD TO KNOW!

Serve over rice. Prepare more, it will also accompany trout and serve with fried rice. For the latter, take the opportunity to cook more chicken if you want a quick meal.

WEDNESDAY

THAI WALNUT CRUSTED TROUT
Zest 

  • Servings: 4
  • Preparation: 15 min
  • Cooking: 10 min 

INGREDIENTS

1⁄4 cup white sugar

1 tbsp. water

2 cups unsalted peanuts

3 green onions, chopped

4 garlic cloves, chopped

< p>3 limes (for zest and juice)

1 cup cilantro, chopped

1⁄4 cup soy sauce

Hot sauce, taste

4 trout fillets (about 150 g per fillet)

PREPARATION

  • Preheat the oven to 375°F.< /li>
  • In a heavy bottomed skillet, heat the white sugar and water over medium heat to make the caramel. Cook until the caramel is a nice amber color, about 4 minutes.
  • Add the peanuts and coat them well with the caramel. Reserve this appliance on oiled parchment paper. 
  • In a bowl, combine the green onions, garlic, lime juice and zest, cilantro, soy sauce and hot sauce. 
  • Once the nuts cooled, coarsely chop with a knife or in a food processor and add to the other ingredients. Mix well.
  • Line a baking sheet with parchment paper and place the 4 trout fillets flesh side up.
  • Also spread the walnut crust over the fillets and bake for 5 to 10 minutes depending on the thickness of the fillets. 
  • Garnish the dish with a few coriander leaves and  

THURSDAY

ALFREDO FETTUCINES WITH SQUASH
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  • Servings: 4
  • Preparation: 15 min
  • Cooking : 15 min 

INGREDIENTS

2 tbsp. olive oil

1 large French shallot, chopped

1 clove garlic, finely chopped

1 lb butternut squash, cubed

1 cup water< /p>

1 1⁄2 cup fettuccine or other long pasta

About 1⁄2 cup grated parmesan cheese

1⁄4 cup 15% cream

1 tbsp. Herbes de Provence or dried oregano

Salt and pepper

Fried sage leaves

1⁄4 cup olive oil

16 sage leaves

PREPARATION

  • In a large saucepan, heat the oil over medium heat. Add shallot and garlic and cook, stirring, 5 minutes or until softened. Add the squash and water, cover and continue cooking for 10 minutes or until the squash is tender.
  • Meanwhile, in a large pot of boiling water salted, cook the pasta for 8 to 10 minutes or until al dente. Drain the pasta, reserving 1⁄2 cup of the cooking water.
  • In a small skillet, heat the olive oil over medium-high heat. Add sage leaves and cook, stirring, 30 seconds or until crisp. Using a fork, place the sage leaves on a paper towel-lined plate and allow to drain.
  • Using a blender, purée the squash and cooking water until smooth. Add the Parmesan, cream and Herbes de Provence, and stir until the cheese is melted. Salt and pepper. Add the pasta and enough of the reserved cooking water to coat well.
  • Divide the pasta between plates and sprinkle with the fried sage leaves. Sprinkle with Parmesan, if desired.

FRIDAY

FRIED RICE WITH CHICKEN AND PINEAPPLE
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  • Servings: 6
  • Preparation: 15 min
  • Cooking: 15 min&nbsp ;

INGREDIENTS

1 tbsp. vegetable oil

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

3 green onions, white and green parts separated, chopped< /p>

2 cloves garlic, finely chopped

1 tbsp. fresh ginger, grated

1 1⁄2 cup fresh pineapple, diced

1 red bell pepper, diced

1 carrot , diced

5 cups cooked jasmine rice, cold

2 tbsp. tablespoon reduced-salt soy sauce

1 tbsp. oyster sauce

2 beaten eggs

1 tbsp. toasted sesame oil

1⁄2 tsp. sriracha sauce (optional)

1/3 cup cashews, coarsely chopped

2 tbsp. tablespoons fresh cilantro, chopped (optional)

PREPARATION

  • In a wok or large skillet, heat half the vegetable oil over medium-high heat. Add chicken and cook, stirring, 5 minutes or until browned on all sides. Remove the chicken from the pan and set aside on a plate.
  • In the pan, heat the remaining oil over medium-high heat. Add the white part of the green onions, the garlic and the ginger, and cook for 1 minute, stirring. Add the pineapple, bell pepper and carrot and continue cooking, stirring, for 4 minutes or until the vegetables are tender but still crunchy.
  • Add rice, reserved chicken, soy sauce and oyster sauce and cook, stirring, 3 minutes or until chicken is no longer pink inside. Push the fried rice around the edge of the wok to clear the center and pour in the eggs. Cook, stirring, 2 minutes or until creamy. Mix the eggs with the rice. Remove the wok from the heat. Add sesame oil and sriracha sauce, if desired, and mix. Sprinkle with the green part of the green onions, cashews and cilantro, if desired. 

GOOD TO KNOW!

Cooled cooked rice is ideal for fried rice because it won't stick. Take the opportunity to add your tired vegetables to the fried rice!

LUNCH 

MINIPATES WITH BROCCOLI
Recipes from Quebec

 

  • Servings: 4
  • Preparation: 10 min
  • Cooking : 28 min 

INGREDIENTS

1 tbsp. tablespoon olive oil

1 onion, in strips

1 head of broccoli in florets, blanched

2 eggs, beaten

1 clove of garlic, finely chopped

A pinch of ground nutmeg

1⁄2 tsp. fresh thyme (optional)

1 cup 5% cooking cream

1 cup shredded light cheddar cheese

A ball of pizza dough ( home or store)

PREPARATION

  • Preheat oven to 375°F.
  • In a skillet over medium-low heat, sauté the onion in the olive oil, stirring occasionally for 10 minutes. In a bowl, mix the onion with the broccoli, eggs, garlic, nutmeg, thyme, cream and cheddar.
  • On a floured work surface, Roll out the dough and cut it into rounds about 11 cm (5 in.). Press the rounds of dough into muffin tins and fill them with the mixture.
  • Bake in the center of the oven for about 18 to 20 minutes, until the mini pâtés are golden brown. Serve.

SNACK 

SQUASH AND CARDAMOM MUFFINS
Help 

  • Servings: 15
  • Preparation: 20 min
  • Cooking: 50 min 
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    INGREDIENTS

    1 butternut squash, halved and seeded (about 1 3⁄4 lbs)

    3 eggs

    3⁄4 cup dark brown sugar

    3⁄4 cup canola oil

    1 1⁄2 cup all-purpose flour

    1 cup whole wheat flour

    2 tbsp. baking powder

    1 tbsp. baking soda

    1⁄2 tsp. salt

    1⁄2 tsp. ground cinnamon

    1⁄2 tsp. ground cardamom

    1⁄4 cup almonds, sliced

    PREPARATION

    • On a foil-lined baking sheet, place the squash, cut side down. Bake in preheated 425°F oven for 30 to 50 minutes or until squash is very tender when pierced with a fork. Let cool. Using a large spoon, scrape the flesh from the squash. In a blender, puree the flesh to obtain 2 cups (if necessary, freeze the rest of the puree for later use).
    • In a large bowl, using a whisk , mix eggs, brown sugar and oil until smooth. In another bowl, combine the flours, baking powder, baking soda, salt, cinnamon and cardamom. Add the dry ingredients and the egg mixture in three batches, alternating with the squash purée. Divide batter into greased or paper-lined muffin tins. Sprinkle with almonds.
    • Bake in preheated 350°F oven for 20 to 25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Place the molds on a wire rack and let cool for 5 minutes. Remove muffins from pans and cool on wire rack.