Halfway Mark -- But What's the Point?

I continue to keep this blog, barely, logging my daily food intake and expenditures. I blew my budget out of the water in the first month. Since then, honestly, I haven't really been trying. Because what's the point? I don't want to quit, so I keep going. But I don't really have a purpose anymore. No goal. The only real enjoyment I get from this is cooking and sharing recipes and photos. I've learned the cheap foods are foods I don't like to eat day after day. And the cheap grocery stores have crappier produce. It's summer in Portland, the best produce is available at the Farmers Markets, and it's pricier.

It seems I either need to euthanize this blog, or redirect. Cooking with a new vegetable each time? Or new ingredient? I don't know, I need to think about it some. For now, signing off.

Risotto Verde Recipe & Day 44 Recap

This risotto is super creamy and flavorful with a couple of my favorite veggies: leeks and spinach. It's a healthy version of the traditional risotto but you'd never know the difference. I swear. This is a modified version of a recipe from What's Cooking Vegetarian cookbook (took out some herbs).

Ingredients
3 pints vegetable stock
2 T olive oil
2 garlic cloves, crushed
2 leeks, shredded
1 1/4 cup aborio rice
1 1/4 cup dry white wine
8 oz baby spinach
3 T natural unsweetened yogurt
Salt and pepper
Shredded leek to garnish

Directions
Boil stock in a large saucepan, reduce heat to simmer. Heat oil in a separate pan and saute garlic and leeks for 2-3 minutes. Stir in the rice and cook for 2 minutes, stirring until well coated. Pour in half the wine and a little hot stock. Cook over gentle heat until all liquid has been absorbed. Add remaining stock and wine and cook over a low heat for 25 minutes or until the rice is creamy. Stir in the baby spinach, season well with salt and pepper, and cook for 2 minutes. Stir in the yogurt, garnish with the shredded leek, and serve immediately.

Breakfast
Coffee with fat free half and half and sugar
Blueberry cobbler fat free yogurt

Snack
Banana

Lunch
Leftover butternut squash mac 'n cheese

Snack
Half bag of fritos from the vending machine ($1)

Dinner
Risotto Verde

Day 43 Recap. Running total: $547.98

I was hungry for fries last night and stopped at Freddie's on the way home. $1.99 bag of frozen fries.

Breakfast
Instant oatmeal with dried cranberries
Coffee with nonfat vanilla creamer

Lunch
Half "meat"loaf sandwich with olive oil mayo on whole wheat
Pear

Snack
Snap peas
Strawberry

Dinner
Baked fries
Fry sauce (olive oil mayo and ketchup)

Running Total: $545.29

Meriwethers: Huevos rancheros and coffee - $15?

New Seasons Market
Red wine vinegar: $3.99
Heinz ketchup: $1.99
Boca ground "burger": $3.50
Parmesan: $2.45
Frozen squash: $2.59
Whole wheat pasta: $2.49
Bulk salad mix: $1.82
1 yellow onion: $1.24
1 stalk celery: $0.21
2 roma tomatoes: $1.27

Safeway
Pico de gallo salsa: $2.00
Tortilla chips: $1.79
Fat free half and half: $1.49
1/2 dozen eggs: $0.99
2 bananas: $0.45
2 pears: $2.07

"Meat"loaf and Butternut Mac 'n Cheese Recipes

This "meat"loaf recipe tastes like the real thing only it's much better for you at only 140 calories per slice (makes 8 slices). The Butternut Squash Mac 'n Cheese recipe is a modification of a Rachel Ray recipe. I hate squash but I love this mac 'n cheese. You'd never know there was squash and it's so flavorful and creamy.

"Meat"loaf Recipe
Ingredients
1 pkg Morningstar Farms ground meatless all vegetable burger crumbles
1/2 cup panko
1 cup diced onion
1/2 cup ketchup
2 eggs
1 stalk celery diced
1/2 teaspoon vegetable oil
Oregano

Directions
Preheat oven to 350. Saute onions and celery in oil over medium heat. In mixing bowl, combine meatless burger crumbles, eggs, oregano, and panko. Add onions and celery and mix. Press into a loaf pan sprayed with cooking spray. Bake in oven for about 60 minutes. Spread ketchup over loaf during the last 15 minutes of baking time.

Butternut Squash Mac 'n Cheese
Ingredients
1 lb whole wheat fusilli
Salt
1 T olive oil
2 T butter
1/2 medium onion, diced
2 T fresh thyme leaves
3 T flour
2 cups vegetable stock
1 (10 oz) bag frozen cooked butternut squash, defrosted
1 cup fat free half and half
2 cups shredded cheddar
1/2 cup grated parmesan
1/4 t ground nutmeg
Black pepper

Directions
Cook the pasta to al dente in salted water. While pasta cooks, heat olive oil and butter in a saucepan over medium heat. Add thyme and onion and cook 1-2 minutes, then add flour and cook together 1-2 more minutes. Stir in the stock, then combine with butternut squash until warmed through. Put in a blender and puree until smooth, put back in saucepan. Add half and half and bring sauce to a bubble. Stir in cheeses bit by bit and season the completed sauce with salt, nutmeg, and pepper. Toss with the pasta.

Comcast & Days 40-42 Recaps

I am finally back online as of last night, after a couple days of trouble. But yay! I didn't have time to blog last night though, so no pictures. Let's see if I can remember the last few days...

Day 40
Breakfast
Key lime nonfat yogurt
Coffee with nonfat vanilla creamer

Snack
Almond poppyseed mini muffin from a coworker

Lunch
Tossed salad with tomato, Walla Walla onion, feta, homemade croutons, red wine vinegar and olive oil

Dinner
Leftover "meat"loaf and butternut squash mac 'n cheese

Snack
Chips and salsa

Day 41
Brunch at Meriwethers
Coffee with cream and sugar
Huevos rancheros

Snack
Chips and salsa

Dinner
Butternut squash mac 'n cheese

Day 42
Breakfast
Whole wheat toast with canola margarine
Coffee with nonfat 1/2 and 1/2 and sugar

Lunch
Butternut squash mac 'n cheese

Dinner at Hoda's
Super felafel pita

Day 39 Recap

I went to New Seasons last night to pick up stuff to make a Midwest meal of meatloaf and mac 'n cheese, but I'll have to report back later what I spent. And the recipes. They were healthier - and more tasty - than the traditional dishes.

Breakfast
Instant oatmeal with dried cranberries
Coffee with nonfat vanilla creamer

Lunch
Tossed green salad with Walla Walla onion, feta, homemade croutons, olive oil, and white wine vinegar

Snack
2 pieces manchego cheese

Dinner
Tossed mixed greens salad with Walla Walla onion, feta, homemade croutons, tomato, olive oil, and red wine vinegar
Meatless meatloaf (recipe to come)
Butternut squash mac 'n cheese (recipe to come)