Week: Tortellini soup, chicken piccata, lemon stirfry

Yield: Fantastic -- 16 meals.
Cost: $3.25 per meal -- pretty good.
Labor: Not too bad, call it 3 hours over 2 nights. (More if you toss in breakfast tacos)
Flavor: All tasty (see note below)

Ingredients plus eggs, sausage and tortillas cost about $60; estimate $52 for 16 dinners (4 piccata, 6 soup, 5 stirfry, plus extra tortellini and popcorn chicken) = $3.25 per meal, pretty good.

I found myself not looking forward to the soup (same as with King Ranch Chicken -- I felt like, oh well, I made this so I better eat it, but when I did I enjoyed it). Try a real Italian sausage, and maybe the onion, next time -- and remember that it actually tastes better after a day in the fridge.

Day Zero: Shopping

Fancy store: 1/2 tsp basil, 1/2 tsp oregano, 1 lb. Italian sausage

Regular store: cheese tortellini, thin chicken breasts, flank steak, 4-cup box beef broth, 2 cups diced tomatoes, 8 oz tomato sauce, angel hair pasta, lemon, garlic, ginger, snow peas, green pepper. (Add eggs, sausage and flour tortillas if doing breakfast tacos.)

Have on hand: butter, oil, flour, capers, chicken broth, 1/2 cup dry red wine

Day 1: (est 1 hr 30)

Reserve 2 cups tortellini and cook the rest (1 meal). Make and divide the angel-hair pasta for piccata.
Slice 2 garlic cloves, then mince some more for stirfry.
(Cook eggs and sausage now if making breakfasts.)
Brown and drain the sausage. Saute sliced garlic in drippings.
Put in big pot: sausage, garlic, tomatoes, tomato sauce, basil, oregano, beef broth, 1/2 cup water, 1/2 cup wine.
Bring to a boil; simmer uncovered 30 min.
Meanwhile: Clean and chop the snow peas. Dice green pepper. Slice flank steak and marinate in fridge.
After pot has simmered 30 min, skim off fat. Add tortellini and green pepper; simmer another 30 min.

Day 2: (est 1 hr 15)

Get beef out of fridge. Put rice in to cook.
Grate ginger and lemon zest for stirfry; add to ginger. Make stirfry sauce mix.
Put in a cup: lemon juice, 1/2 cup chicken broth and capers.
Stirfry the snow peas. Stirfry beef, then aromatics, then return beef to pan with sauce mix, turning to coat and heat. Serve over rice and snow peas.
Flour the chicken; brown in 2 Tbsp butter plus 3 Tbsp oil. Pull chicken out, lower heat and add lemon/broth mix. Bring to boil; add chicken and simmer 5 min.
Put the chicken atop the pasta. Add 2 Tbsp. butter to the pan and whisk. Pour sauce over chicken and serve.