Food for a Month: Week 4

Food for a Month: Week 4

Our Food for a Month series wraps up with one last week of delicious, home-cooked meals. (Click here for recipes for week one, week two and week three.)

By now, you know the drill: Click on the first slide for your shopping list for the week, then do the prep work below, which will make the rest of your week's cooking fly by.

The Menu

Day 1: Sausage-Fried Quinoa
Day 2: Asian-Style Soba Noodles
Day 3: Italian-Influenced Mélange
Day 4: Vegetable Quinoa Salad
Day 5: Dinner Frittata With Escarole
Snack: Tomato and White Bean Salsa

The Plan:

Prep the Vegetables

1 1/2 tablespoons olive oil (divided)
1 teaspoons salt (divided)
1 pound eggplant, cubed
1 pound butternut squash, peeled, seeded and cubed
8 ounces potatoes, scrubbed and cubed (skin on)

Sprinkle about 1/2 teaspoon of coarse salt onto eggplant. Let sweat for about 10 minutes. Meanwhile, spread potatoes on 1/3 of a rimmed cookie and toss with 1/2 tablespoon olive oil and 1/4 teaspoon salt. Toss butternut squash with 1/2 tablespoon oil and 1/4 teaspoon salt; lay in the middle of the cookie sheet. Blot eggplant well with a paper towel and toss with 1/2 tablespoon olive oil. Spread out on remaining 1/3 of cookie sheet. Roast at 375 F, stirring occasionally, for about 30 minutes or until the three vegetables are fork tender.

Make the Quinoa

Bring 2 cups of water to a boil. Add 1 cup quinoa, turn heat as low as possible and simmer, covered for about 20 minutes. Turn heat off and let quinoa rest for 5 minutes. Fluff with a fork.

Cook Off Sausage

Heat 1/2 tablespoons of olive oil over medium heat. Turn heat to high. Take 7 links (about 3 ounces each) of sausage from their casings. For the first batch of sausage, add either chunks of sausage or pieces formed into flattened mini meatballs (my preference) into a frying pan to cover but not overcrowd pan. Brown meat for 3 minutes. Flip and turn heat to medium. Fry for 3 minutes. Move to a plate with slotted spoon. Cover plate with foil. Add next batch of meat and continue until all meat is cooked. Let cool and portion into Ziploc bags for the rest of the weeks' use. (Eyeball portions, doling out in a ratio of 2:2:2:1.) Store bags on bottom shelf near the rear of the fridge.

Clean Escarole, Bok Choy and Basil

And store in Ziploc bags or plastic containers topped with a damp paper towel to keep them fresh.

Print out all the recipes for the week here.

View Slide Show

Get the first week of recipes.  

Get the second week of recipes.

Get the third week of recipes.  


  • JDubs

    I LOVE this series! please keep writing content that saves me time and helps me plan!

  • Christal

    I love the weekly menus.  It’s great not to have to think of ideas on my own every night.  This way, everything is all planned.  It would be great if you could keep this going.

  • Legallybrunette10

    I love this! It would be fantastic if you did it every month, incorporating seasonal ingredients. And I know I am getting picky, but having substitutions (vegetarian, dairy-free, etc.) would be fantastic!

  • Sara

    I would like to know the calorie amount for each dish. So far I have made the sausage fried quinoa and the asian style soba noodles. Both delish! However this cost me well over $60.00 for the week including the staples. I think this is still a good deal because I spend $60.00 just eating out every night. I love that the menu is easy but at the same time I am cooking things I have never tried before! Please continue to do this each week. I even have my bf eating healthier and he enjoys saving the money.

  • Aileen

    Please keep this going!  My life (at least the cooking part of it) has been organized and easy because of these menus for the past 4 weeks.

  • gurflip

    This is amazing! I wish I knew about this three weeks ago! :) 

  • Cheppy


  • Tmarfield1

    I really enjoyed, your meals for a month segment.  I’am hoping that you will continue to do the meals for a month.  My family and I have tried foods we never tried before and enjoyed all the recipies, they were low budget and healthy for you too!  It also made it so much faster to get meals on the table,

  • Stephanie

    I can’t believe I JUST discovered this!  I’ve already shared it with my friends and Pinterest.  Do you plan to continue this segment?