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No takeout, no delivery, no excuses.
Mondays are shitty, and pancakes make everything better. (Plus, what better way to break in a new griddle than with pancakes?) To make these, you just mash up a large banana with two eggs and call it pancake batter. If you have rolled oats or flour, you can add a handful to make the pancakes a little thicker.
I topped them with some frozen berries I'd defrosted and a drizzle of maple syrup, and it was the perfect breakfast.
I feel like a five-year-old when I say this, but I really love a simple, homemade sandwich. This avocado egg salad is so easy to make. You just chop up a hard boiled egg and mash it with avocado. I added a bit of mayo to make it creamier, scallions for flavor, and lettuce for some crunch. I hard-boiled the egg ahead of time Sunday night, so making lunch Monday morning took about five minutes.
Homemade fried rice is one of my favorite lazy meals. Not only is it super comforting and satisfying, but it also takes very little time, which is perfect after a busy Monday. Plus, since I'd cooked the rice ahead of time and was using rotisserie chicken, the only real work involved was chopping up some veggies and mixing everything together. (Also: My nonstick skillet was perfect for cooking a big batch of this. It has high sides, so I could stir-fry everything without the ingredients splattering.)
Recently, I've been really into smoothies (especially as the weather gets warmer). But since my morning smoothie at Juice Generation costs about $9, I've started making them at home. I've tried lots of different smoothie combinations, but my absolute favorite is super simple: 1/2 banana, a spoonful of peanut butter, and milk (I often use almond milk instead of regular milk). Sometimes I add honey too for some extra sweetness. It's cheap, easy, and it holds me over until lunch.
I'd already put away a portion of leftover fried rice Monday night, so Tuesday morning all I had to do was grab my Tupperware from the fridge.
I'm a firm believer in eggs for dinner. Especially after eating a very filling lunch, I was in the mood for something a bit lighter. Enter: Shakshuka.
I also made it in a single pot, so the cleanup was quick and easy.
The extra batter I put away Monday morning was still perfectly good, so I quickly made more banana pancakes on the griddle and topped them with butter and maple syrup.
There was a little bit of cooking involved in making this lunch, but I could have done it all Tuesday night (instead of Wednesday morning) if I had planned better. I browned a portion of ground turkey, sautéed some peppers and onions, and sliced some avocado I had left over from my egg salad. Then, I assembled all the ingredients over a bed of pre-cooked rice, and I put some hot sauce on top for an extra kick.
Pasta is a staple in my dinner routine. For this, I took a handful of spinach, mushrooms, and cherry tomatoes and sautéed them with onion and garlic. Then, I added a big portion of the pasta I'd cooked earlier. I tossed the pasta and veggies in some leftover canned tomatoes from my shakshuka and some marinara sauce I had in my fridge.
I used the other half of Tuesday's banana to make another smoothie with milk and peanut butter. I bought a slightly underripe banana Sunday so that it would be at peak ripeness later in the week.
Leftovers are a lifesaver. Plus, pasta for lunch is just what I needed to get me through hump day.
Now that I have this ~fancy~ new griddle, I figured I ought to put it to use. I decided to make quesadillas using leftover avocado, some roasted sweet potato, and rotisserie chicken. I put some butter on the griddle, then added the tortilla and topped half of it with chicken, veggies, and salsa. After about five minutes, I folded the tortilla over the toppings and then flipped the whole thing to let the other side of the tortilla get crispy.
Between the salsa, the sweet potato, and the avocado, the inside of the quesadilla was super creamy, and the tortilla got perfectly golden and crispy on the griddle.
*I know, I know. It's not technically a quesadilla if it has no cheese. 🧀
Safe to say that Hudson thoroughly enjoyed his dinner.
One of my absolute favorite breakfasts is an egg and veggie scramble. In fact, I'm that boring person who always orders the scrambled eggs out to brunch (sorry, not sorry). So why not make it at home? I sautéed some spinach, mushrooms, and tomatoes while I toasted a slice of whole wheat bread. Sidenote? My favorite thing about the Tasty frying pan is that it's nice and spacious, so I can basically make a whole meal at once in a single pan.
Also, yes, I unabashedly eat my scrambled eggs with ketchup and I strongly suggest you do the same.
I quickly browned the portion of ground turkey that I let defrost overnight. Then I added some pre-cooked rice, sautéed carrots, and chopped cucumbers to the turkey skillet. Finally, I tossed the mixture with a little soy sauce. I stored the turkey and rice mixture in a separate Tupperware from the lettuce so that it didn't make the lettuce soggy. This recipe made a lot of food, easily enough for two lunches.
OK, confession: I'd been dreading cooking at home Friday night all week. I go out to dinner basically every Friday. It's my little kick-off to the weekend and I look forward to it. So I knew I had to cook something exciting and out-of-the-ordinary to make up for the fact that I'd be foregoing my Friday night routine. I settled on bibimbap.
I pickled carrots and cucumbers in rice vinegar, water, sugar, and salt while I sautéed mushrooms and spinach. I assembled everything over a bowl of rice and put a fried egg on top. This meal felt adventurous and actually tasted awesome, especially once I cut into the egg and let the yolk ooze over all the rice and veggies.
Now, I understand there's an avocado shortage or whatever, but I'm not quite sure why I continue to pay $12 for a slice of avocado toast that I can make just as well at home. So this Saturday morning, I decided to give the middle finger to Manhattan brunch and make my own version. I must admit, I make a mean avocado toast. (And you can too!) Just mash half an avocado with a drizzle of lemon juice, salt, and red pepper flakes. Then smear it on a slice of slightly toasted bread and top it with a fried egg. Poached, scambled, or hard boiled also work, if that's what you prefer.
I used the last of my rotisserie chicken to make an Asian-inspired salad. I roasted the leftover chickpeas I didn't use in my shakshuka with some olive oil, salt, and pepper. Then, I tossed the crispy chickpeas with lettuce, chopped carrots, cucumber, scallion, and rotisserie chicken. I mixed together peanut butter with some olive oil, rice vinegar, and soy sauce from my pantry to make a Thai-style dressing.
But it was worth it.
On a normal Saturday night, you'll probably find me waiting way too long for some popular ramen joint in the East Village. Tonight, I'm making instant ramen in my bath robe with The Lumineers album blasting. (I'm starting to like this cooking-at-home thing.)
Whoever invented instant ramen, please know that I love you.
Final stretch! My last breakfast: a breakfast burrito with scrambled egg, peppers, onions, and avocado. I warmed up the flour tortilla for about a minute, sautéed the peppers and onion, and scrambled an egg. I topped everything with sliced avocado, left over from yesterday's avocado toast, and some salsa.
It wasn't quite a NYC bagel, but it certainly wasn't bad either.
I used the rest of my pasta and the leftover vegetables in my fridge to whip up this no-cook lunch. At this point, the pasta was a little bit hard from sitting in the fridge all week, but I ran it under warm water then tossed it in olive oil and pesto and it tasted as good as new.
I had one last portion of frozen turkey, which I defrosted over the weekend, so I made some ~healthier~ meatballs with ground turkey, egg, salt, pepper, garlic, and onion. I also happened to have some ketchup and Worcestershire sauce in my fridge, which I added to the turkey mix for some more flavor. If you happen to have bread crumbs on hand, you could add those too.
I served them over rice with the last of my tomatoes and spinach. This meal was really filling. It made four meatballs in all, which was too much for me to eat in one sitting in addition to the hearty rice bowl. You know what that means...more leftovers!
Cooking all of my meals at home really wasn't that bad, and I spent so much less than I usually do. The hardest part was figuring out a menu for the week that would be interesting and filling, using affordable ingredients. Once I was able to do that, the rest fell into place.
Some other tips, if you're thinking about trying the same thing:
• Watch for cost-drivers: If you're someone who likes to eat meat for every meal, it's going to drive up your budget. I was able to get the most bang for my buck by sticking to vegetables, grains — and just a little bit of meat.
• Know that you'll be tempted to cheat: By Saturday, I was definitely ready to go out for brunch or dinner, and it took a bit of self-control to resist. But focusing in on a specific goal (in my case, an upcoming trip), helped me stay on track.
• Plan according to your schedule: On Sunday, I laid out my plans for the upcoming week and organized my weeklong menu so that it made sense with my schedule. If you know you'll have an early morning or a late night, plan for less time-consuming meals. You can also meal prep even more than I did to reduce cooking time throughout the week.
All in all? The end result was worth it. I saved a lot of money. Like, a noticeable amount of money. I realize budgets are a personal thing and differ from person to person, but I was almost shocked when I looked at my bank account Monday and realized how much I reduced my typical expenses just by cooking at home. In the future I want to find a happy medium between the top — still eating out or ordering in just one or two nights per week, but cooking all of my other meals at home.