Ok, so here’s what we came up with for meals for this week. Just a note… We usually only cook 3-4 times per week as we make big enough batches that we always have leftovers and eat the same thing 2 (or sometimes 3) nights in a row. Or maybe refashion it in some way (like grilled chicken on mini pizzas or nachos) so that we can eat our leftovers without getting too bored.
Dinner 1 (made tonight):
Cheesy Chicken and Rice Bake (http://tastykitchen.com/recipes/main-courses/cheesy-chicken-and-rice-bake/)
Ingredients
2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 ounces, fluid Can Green Chilis
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping
2 Tablespoons Fresh Cilantro For Garnish
Preparation Instructions
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
Dinner 2:
Tilapia Baked in Couscous (http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/tilapia-baked-in-couscous)
Ingredients
1 10 ounce box couscous
1/2 cup slivered almonds
1/4 cup sun-dried tomatoes, finely chopped
1 tablespoon ground cumin
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
4 8 ounces tilapia fillets
3 tablespoons chopped flat-leaf parsley
Directions
Preheat the oven to 375 degrees . In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.
Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 21/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.
Dinner 3:
This one has no recipe. Whole wheat pasta with ground chicken and marinara. Pretty simple. We’ll season the meat with garlic and italian blend seasoning.
Dinner 4:
Steak on the grill with peppers and onions (kind of like fajitas). I bought some tortillas and guacamole to go with. We might need to figure out the seasoning/marinade for the steak.
As for budget? We’re big cheaters and bought all the meat (except the ground chicken, which I had a coupon for) a few weeks ago when it was buy 1 get 2 free at Albertson’s, so we managed to get all of our groceries for this week for an even $67. Groceries consisted of the missing ingredients for these meals as well as fruit (pears and bananas), salad ingredients, tons of yogurt and big boy underwear. OMG! Can’t believe we’re at this point already.
IVF on the Down Low 
