Welcome to the 5 for 5! This concept is one of the reasons I decided to create my blog and something that has been tried and tested. Since this is the first installment, I’ll explain how it works. I am planning on this being a series so let me know down below if you give this a try, what you think, and if there are foods you want to be included in the future!
The basic principle of the 5 for 5 is that you can go shopping for five items that, along with some pantry staples, make five different single serve meals. This will be a very basic structure but you can, of course, add as much flair and customization as you want, or even double recipes so you can have leftovers. Each series will include the ingredients you will need to shop for, the kitchen staples you will use, the meals they make, and some suggestions for extras if you want to spice it up. I recommend reading the whole thing before making a list so you know what type/how much to buy of each item. There are endless options so see what will work for your taste and desired degree of versatility.
MEALS FOR THE WEEK
- BLR (Bacon, Lettuce, Radish)
- Hearty Pasta Salad
- Egg Casserole/Quiche
- Risotto with Roasted Veg
- Spicy Peanut Noodles w/ Pickled Radish
shoppIng list
- Asparagus
- Radishes
- Bacon
- Greens
- Risotto
pantry items
- Seasonings
- Bread
- Mayo
- Mustard
- Tomato (optional to make it a BLT-R)
- Short Pasta
- Dressing
- Eggs
- Ramen block (or similar noodle)
- Peanut Butter
- Soy Sauce
- Vinegar
I chose the order of these meals to reduce prep time and utilize leftovers from previous meals. BUT this is your life to live so if you are not in the mood, this is made to be flexible and you should do what feels right.
One bunch of asparagus should be sufficient. When I trialed this, I only bought one bunch of radishes. However, later I wish I had bought two so I could have pickled more to have as leftovers, so take that into account. For greens, I prefer to get two smaller containers of different types instead of one large package of the same thing. For this, I got one bag of romaine and one bag of spring mix.
One pack of bacon was more than enough for this, but you can also add any additional protein you would like. I’ll mention strategies in each recipe. And for the risotto, I used a “just add water” box that was parmesan flavored.
meal 1: blr
We’re starting off with an easy one. Grab your bread of choice and assemble. Tomatoes will make it more traditional and the radishes add a lovely crunch and brightness. Pair it with a stack of pickles and chips, or any other side you like. I recommend cooking the whole pack of bacon (I like to use the oven) so it’s ready to go for the rest of the week’s recipes.
meal 2: pasta salad
This is a pasta salad that serves as a whole meal. There are no exact measurements so make it to your preference!
- Boil desired amount of pasta until al dente, drain, and rinse with cold water.
- While pasta is cooking, chop up some leftover bacon and toss in a pan over medium heat. Once heated through, remove from pan and drain on a paper towel.
- Toss chopped asparagus into the same pan and cook until bright and tender. Remove from heat and allow to come to room temperature if desired.
- Slice radishes and any other vegetable you have on hand.
- Assemble cooled pasta, bacon, vegetables, and a big handful of greens in a bowl. Toss with dressing of choice. I recommend an Italian dressing or a homemade one.
- The one I used here was a spoon of mayo, mustard, some vinegar, a bit of hot sauce and seasonings (salt, pepper, garlic powder).
If you plan to make some extra to save, I suggest not combining the greens in until you’re ready to eat to avoid wilting. If you want some extra protein, I recommend draining a can of chickpeas or white beans and adding some in!
meal 3: egg casserole
Breakfast for dinner is one of my simple pleasures and this is no exception.
- Crack your desired number of eggs, whisk, and add a splash of milk. You can use whole eggs, egg whites, or a combo of both.
- Prepare the bacon and asparagus in a similar manner as you did for the pasta salad. Heat the chopped bacon on medium on the stove, remove, then cook the asparagus. The microwave is also a good option.
- When both are warmed, add to the egg mixture with salt and pepper (I like to add a little mustard and Worcestershire sauce to make it extra savory for dinner).
- Add to any greased, oven safe dish and cook at 350°F for about half an hour, until the edges are set and center is slightly jiggly. You will want to check this every 10 minutes or so because the cooking time can vary drastically based on the number of eggs you used.
- Serve warm with a salad and a sprinkle of cheese if desired.
meal 4: risotto with roasted veggies
Our week of recipes is nearly over so now is the time to use the last of the ingredients.
- All you need to do for this is prepare the risotto according to box directions. I added nutritional yeast to mine for some extra protein and fiber, and a cheesy flavor.
- While that is going, roast any veggies that are left on 350°F for 30 minutes, tossing halfway through (adjust the time to your preference of crispness). I went simple with flavors and just added olive oil, salt, pepper, and garlic powder to veggies.
- Once everything is ready, heat the last of the bacon and add it to the top of your risotto with some parmesan cheese if you have it.
For additional protein, you can roast some chickpeas with the rest of the veggies!
meal 5: spicy peanut noodles with pickled radishes
So this is kind of a cheat being on this list, but this is legitimately one of the easiest and most delicious things and it uses exclusively pantry items. The pickled radishes really take it to the next level so even if you are skeptical, I highly recommend giving it a try. The recipe for the sauce comes from a wonderful food blog, The Foodie Takes Flight. This is amazing on noodles but I have also used it over steamed veggies and with dumplings and it never disappoints. The measurements here are approximate for a single serving and it is really hard to mess this up so don’t stress.
- In a heat safe bowl, combine
- 1 1/2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp chili crunch
- 1/2 tbsp rice vinegar
- 1 tsp dark soy sauce
- red pepper to taste
- a few splashes of your pasta water
- 1 tsp of your preferred sweetener (optional).
- Once it’s mixed, add your drained noodles directly to the bowl and toss to coat them with sauce.
For the pickled radishes, do this at least an hour before eating. I suggest doing them the day before when you slice the last of your veggies to be roasted. Add your thinly sliced radishes (a mandoline is a godsend if you have one) to a jar with a tight seal. Add equal parts warm water and vinegar (use white, rice, or apple cider, any of them will work) making sure all the radishes are covered. Add a pinch of salt and sugar and stick them in the fridge. You can get fancier if you want but this is a basic quick pickle.
final thoughts
The shopping for these meals usually lands me under $30 while also providing some leftovers so cost per meal is under $5. These are designed to be relatively low effort, while still providing diversity in flavor and dish type throughout the week. If you decide to give this a try, please let me know what you think and if you decided on adding any modifications! Thanks for taking the time to read and I hope you enjoy!