Feeding my family of 5 with $100 for one week
Breakfast: Oatmeal with cinnamon & raisins
Chipmunks' Lunch box: Peanut butter & jelly sandwich, mini salad (romaine lettuce cucumbers, carrots, tomatoes) with light vinaigrette, grapes, and pretzels
The Hubs and I ate leftover kidney beans and rice
Udon noodles with cabbage & tofu
2 (8 oz) package udon noodles (found in the international aisle)
1 block of tofu, pressed & cut into small cubes
2 cups green cabbage, sliced
1 cup red onion, chopped
2 teaspoons garlic, chopped
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon garlic salt
1 teaspoon basil
1 teaspoon paprika
1 tbsp cooking oil
I used a wok to make this recipe but you can also use a large skillet.
Bring a large pot of water to a boil. Add udon noodles and cook until al dente; drain and put to the side. Dry fry the tofu on medium heat for about 3 minutes on each side. Remove tofu from heat. Add oil and cabbage to the wok, cooking for about 10 minutes on medium heat. Add all remaining ingredients in with the cabbage and cook for an additional 6 minutes.
Top your noodles with the cabbage & tofu mixture and enjoy.
The noodles should still be warm but you can always heat them up with a little water in your skillet.