Meal Prep Monday: Chipotle and Chorizo Black Beans and Rice

I've taken on an extra day at work, so Mondays are my only day off for the time being. Meal prep is more important than ever when time is short! I don't want to spend time packing lunch every day, and I don't want to grab something fast but expensive, so making up a big batch is how I am spending my day off.

This week's breakfast and lunch prep includes: 

- Pumpkin pie oatmeal 

- Chipotle and Chorizo Black Beans with rice (recipe below) 

- Roasted carrots with onion and cumin

- Cucumbers 

Chipotle and Chorizo black beans

This was a throw-together recipe using my Instant Pot. It's really cheap, easy, super flavorful, and hands-on time was less than 10 minutes. Omit the chorizo, or use the soy version, for it to be vegetarian.

1 T cooking oil
1 onion, diced
1.5 c. dry beans, sorted and rinsed
2-14 oz. cans of tomatoes with green chiles or chipotle, undrained
15 oz. can of corn, undrained
5 oz. can of tomato paste
1 bay leaf
Spices - to taste, what you have available, this is flexible!
about 2 T garlic powder
about 1.5 T cumin
about 1 T smoked paprika
about 1.5 T oregano
about .5 t cinnamon (I really like this addition to chili flavored beans)
1 T chipotle in adobo, finely minced
12 oz. Mexican chorizo

Saute onion in cooking oil until translucent. Add spices and fry up a minute or two, until fragrant. All the rest of the ingredients except chipotle and chorizo go in next, followed by water to cover it all by about an inch. Use the bean setting on the Instant Pot. If the beans aren't fully cooked, do another 10 minutes at pressure.

In a separate pan, fry up chorizo, breaking apart into small bits. Add the chipotle and fry another minute or two. Combine the chorizo and chipotle mixture to the bean mixture. 

Putting it all together

A scoop of each beans and rice, with a side of carrots and cucumber salad - yumminess ready for a busy week, at about $.50 per serving!

Weekly Menu Rotation

There are lots of methods for menu planning. Some people go to the store and buy what looks good, then plan their menu around their purchase. Some sit down with the sales flyers and plan based on the weekly sales before going to the store. Others make a plan a week or a month ahead, regardless of sales or current taste. All of these have their place, but none quite work for me. 

What works for me is using the Pantry Principle, which I learned about in The Tightwad Gazette, a newsletter about frugality that ran in the 1990's and (while a bit dated) is worth a read in book form. Author Amy Dacyzyn explains: "The basic premise is that you stockpile your pantry (and/or kitchen, freezer, basement, closet and/or the space under your bed) with food purchased at the lowest possible price. The sole purpose of grocery shopping becomes replenishing your pantry, not buying ingredients to prepare specific meals."

This shift in mindset has made the biggest difference in my food budget!

My menus are based on pantry staples, and then I shop sales to maintain those staples. I will stock up on an item when it hits a rock bottom price, even if I don't need it that week. Then I have enough on hand to make my meals with the least expensive option and I am not compelled to spend more for the same item when it isn't on sale.

My weekly menu rotation is flexible enough that I can plug in something I find on manager's markdown while shopping, but rigid enough that I don't come home after work wondering what's for dinner. It's a balance that works for me. 

Here's our weekly rotation: 


Sunday - Something Special 
I do meal prep for the week on Sunday evenings. I cook something like a roast chicken or meatloaf on Sunday nights, and then pack leftovers up for lunches throughout the week. I also make a big batch of steel cut oats to have for breakfasts throughout the week, boil eggs and cut veggies for snacks, and pack lunches. A solid two hours of prep on Sunday evening makes the rest of the week smooth sailing! 

Monday - Meatless
I make a big pot of beans and we start eating them Monday night, often with rice. Rice and beans are the rock stars of the frugal kitchen! Bean leftovers are then incorporated to bulk up other meals throughout the week. 

Tuesday - Tacos
Simple, fast, cheap and we never get bored of tacos! 

Wednesday - Whatever's On Sale 
I generally grocery shop on Wednesdays, when there's an overlap of two weeks' sales flyers and my local Mexican market has a meat special of the day. Dinner is whatever meat special I've bought, or more of Monday's beans, spiced up in a new way.

Thursday - Fish
My spouse, Starling, has dinner with his family on Thursdays, and he doesn't care for fish, so it's a perfect night for the kids and I to enjoy a meal featuring canned tuna, sardines, or salmon, or fresh or frozen fish found on sale.

Friday - Leftovers
Having a specific night for leftovers has proven an absolute necessity to avoid food waste. On any budget, wasted food is money in the trash; on a tight budget, money in the trash is not an option! 

Saturday - Soup
We eat soup year round. Chili, stew, chowder - it's all hearty and filling, and a good way to feed a crowd affordably.

Do you menu plan? What method works best for you?