Low price menus: plan better to save time and money

To help our readers cope with the effects of rising food prices, among other things, our new contributor Miriam Gendron, creator of the site Just foodoffers a cheap menu every week of the week’s best grocery deals.

This week is Halloween! So I wanted to prepare a special menu for you with a themed dessert.

I also found a simple recipe to cook tonight so I can eat and go candy hunting asap! To save time, consider chopping your vegetables ahead of time or even cooking some rice.

Leeks are featured, and to avoid wasting them, you can of course freeze them… but keep in mind that they can also be a good ingredient to substitute for onions, for example in this week’s Stroganoff Dumpling Soup recipe!

Good poo!



  • Servings: 4
  • Preparation: 15 min
  • Cooking: 20 min


4 boneless skinless chicken breasts

4 tbsp. olive oil

2 small leeks, white and pale green parts only, finely chopped

2 cloves of garlic, minced

1 package of mushrooms (227 g), cut into quarters

1/3 cup dry white wine

1 cup cooking cream 15%.

1 C. Dijon mustard

Salt and pepper


  • Salt and pepper the chicken breasts. In a large skillet, heat half the oil over medium-high heat. Add the chicken and cook for 2 minutes on each side or until browned. Place the chicken on a baking sheet or in an ovenproof dish and continue cooking in a preheated 350°F oven for 10 minutes or until the chicken is no longer pink on the inside. Place the chicken on a plate and cover with aluminum foil.
  • Meanwhile, heat the remaining oil in a pan over medium heat. Add the leek and garlic and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue to cook, stirring, for 5 minutes or until beginning to brown. Salt and pepper. Pour in the white wine, scraping the bottom of the pan, and cook for 3 to 5 minutes or until the liquid has almost evaporated. Add the cream and mustard and stir to coat the ingredients well. Cook for 2 minutes or until the cream is slightly reduced and the sauce has thickened. Place the reserved chicken in the pan and pour the sauce over it.


You can double the amount of chicken to make a salad for lunch.


Potluck Station, Zest

  • Servings: 4
  • Preparation: 10 min
  • Cooking: 30 min


For the dumplings

500 g of medium lean ground beef

1 egg

1 cup fresh Parmesan cheese, grated

1⁄4 cup basil, chopped

Just under 1⁄2 cup mushrooms, chopped

1 cup green onion, chopped

Salt and pepper

For Provençal sauce

1⁄4 cup olive oil

1 cup onion, chopped

1 C. garlic, minced

3 1⁄2 cups canned crushed tomatoes

1 C. dried oregano

2 tbsp. tablespoon chopped basil

Salt and pepper


  • In a large bowl, mix all the ingredients for the meatballs and season generously with salt and pepper.
  • Form balls similar in size to a golf ball. I’m booking.
  • In a saucepan, heat the olive oil over medium heat and sauté the onion and garlic without browning. Add the crushed tomatoes and bring to a boil. Season and add dried oregano.
  • Place the meatballs in the sauce and cook over medium heat for 25 to 30 minutes. Add the basil at the end of cooking and serve.


For a quick dinner, the meatballs can be made the night before.



  • Servings: 4
  • Preparation: 20 min
  • Cooking: 10 min


2 tbsp. tablespoons of extra virgin olive oil

1 C. tablespoon unsalted butter

2 cloves of garlic, minced

1 package of mushrooms (227 g), thinly sliced

2 large tomatoes, chopped and seeded

2 anchovies, rinsed and drained

340g of linguini

2 cans of tuna canned in oil (80 g each), drained

3 tbsp. tablespoons fresh parsley, chopped

Salt and pepper from the mill


  • In a large pan, heat the oil with the butter. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, for about 6 minutes or until mushrooms are soft and golden. Add the anchovies, tomatoes and tuna and stir.
  • Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain them (reserving 1 cup of the cooking liquid) and return them to the pan.
  • Add 1/3 of the reserved cooking liquid to the sauce pan and simmer for about 5 minutes, stirring occasionally. Stir in the parsley. Pour enough of the cooking liquid over the pasta with the sauce to achieve the desired consistency. Reheat for 1 minute.


A 170g tin of tuna in water would also work.


Three times a day and you, Zest

  • Servings: 4 to 6
  • Preparation: 10 min
  • Cooking: 30 min


1 block (200 g) feta cheese

2 tbsp. olive oil

1 C. fresh oregano

1 minced red onion

3⁄4 cup rice

1 1⁄2 cups vegetable broth

1 can chickpeas (540 ml), rinsed and drained

1 cucumber, diced

2 tomatoes, diced

1⁄2 cup pitted black olives

1 handful fresh parsley, finely chopped

1 handful of fresh chives, finely chopped

Salt and pepper to taste

For the vinaigrette

Juice of 1 lemon

2 tbsp. vegetable oil

1 C. honey

1⁄2 tsp. dried oregano

Salt and pepper to taste


  • Preheat the oven to 400°F and place the rack in the middle.
  • In a small baking dish, place the feta, then cover it with olive oil and oregano. Place on a plate, then add the red onion to the plate. Bake for 20 to 30 minutes.
  • In a small saucepan, combine the rice and stock. Cover, bring to a boil, then simmer for about 12 minutes. Remove from heat, then let cool for a few minutes.
  • In a bowl, mix the chickpeas and cucumber. Add the feta, then toss well to coat the vegetables. Add the tomatoes, onion, black olives, parsley and mint, then season. Mix gently then set aside.
  • In a small bowl, mix all the ingredients for the vinaigrette. Pour the dressing over the salad, then toss well.
  • Place the rice in a salad bowl, then add the salad greens.



  • Servings: 6
  • Preparation: 15 min
  • Cooking: 15 min


4 tbsp. olive oil

2 carrots, diced

1 onion, minced

2 cloves of garlic, finely chopped

2 tbsp. dried thyme

1 lb lean ground beef

1 package (227 g) mushrooms, removed and sliced

1 C. Dijon mustard

1 C. tablespoon Worcestershire sauce

1 container of reduced-salt beef broth (900 ml)

1 1⁄2 cups wide egg noodles

1⁄2 cup frozen peas

1⁄3 cup sour cream

2 tbsp. tablespoons Italian parsley, chopped

Salt and pepper


  • In a large casserole, heat the oil over medium-high heat. Add carrots, onion, garlic, and thyme and cook 2 minutes or until onion softens. Add the ground beef and mushrooms and cook, breaking up the meat with a wooden spoon, for 3 minutes or until no longer pink. Add mustard and Worcestershire sauce and cook for 1 minute.
  • Add the broth and noodles to the casserole. Add salt and pepper and let it boil. Reduce heat, cover and simmer for 6 minutes or until noodles are tender. Add the peas and cream and heat through. Serve the soup sprinkled with parsley.




2 cups of quinoa

1 1⁄2 cup slivered almonds

2 tbsp. tablespoons softened salted butter

1⁄2 cup olive oil

1⁄4 cup white wine vinegar

2 tbsp. Maple syrup

2 tbsp. Dijon mustard

1⁄2 chopped green onion

4 roasted chicken breasts, cut into cubes

Salt and pepper

Vegetable filling

1 cup cherry tomatoes, halved

1 cup diced cucumbers

1 cup dill, diced

1 cup spinach, chopped


  • Preheat oven to 400°F.
  • Cook the quinoa according to the cooking instructions recommended on the package. To cool the quinoa quickly, simply spread it out on a baking sheet and place it in the refrigerator for 15 minutes.
  • In a bowl, mix the butter and almonds. Place the mixture on a tray lined with baking paper. Bake for 10 minutes and stir regularly to get an even color. When they are well baked, let them cool.
  • Meanwhile, in a large measuring cup, emulsify the olive oil, vinegar, maple syrup, mustard and green onion using a blender. Emulsify for 35 to 45 seconds, season and reserve vinaigrette.
  • In a large bowl, mix the quinoa, chicken, vegetables, dressing and add the roasted almonds. Season and serve.


This salad is perfect for an empty fridge! Take the opportunity to add the vegetables you need to puree!


Recipes from Quebec


1 package chocolate cake mix

1 cup of water

1⁄3 cup vegetable oil

250 g of cream cheese

3 tbsp. sugar

3 tbsp. Orange juice

1 C. orange peel

yellow food coloring

red food coloring


  • Preheat oven to 350°F (180°C).
  • Mix the cake mix, water and vegetable oil. Beat with a mixer until smooth.
  • Pour into greased muffin tins. Bake at 350°F (180°C) for 20 minutes or until a toothpick inserted comes out clean. Leave to cool.
  • Meanwhile, soften the cream cheese in a bowl. Add the rest of the ingredients and mix.
  • Cover the cupcakes with this frosting. Decorate to taste.

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