Breakfast: Oatmeal with Cinnamon and Apples
We throw over baking the apples in favor of expediency and toss on raw chopped apples instead and add spices directly to our hot cereal. Even though my fiance is eating twice as much oatmeal as me, I receive a text message from him around 10:00 AM in which he declares that he's hungry and wonders if peanut butter can be considered a condiment.
Lunch: Frittata (+ an orange for my fiance and 1/2 a grapefruit for me)
The day before we made a frittata with 8 eggs, some shredded cheese, frozen spinach, an onion, two red bell peppers, and a package of mushrooms. We sauteed the chopped vegetables then poured the beaten and seasoned egg and cheese mixture over the veggies. We transferred the pan to the oven and cooked at 400 degrees Fahrenheit until firm. We're each eating roughly a sixth of this for lunch.
Soup Prep: Chickpeas Soaking in Brine
Dinner: Chickpea Soup
As part of this challenge I wanted to see not only if I could cook for two on a tight budget, but also cook without dramatically changing my routine, choosing a recipe from sources I would normally be looking to for meal planning. I chose a Chickpea Soup from February's Bon Appetit Magazine. This recipe only required me to buy four ingredients: chickpeas, broccoli, broth, and onions, and allowed for easy, cost-saving, pantry substitutions: dried herbs for fresh and vinegar and water for white wine. While the recipe says six servings, I think it's likely we're going to get four hearty servings. Luckily if we run out, we still have plenty of rice and beans...
Pantry Staples Stand In for Their Fresh Counterparts
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