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Weekly Struggle Budget: Thursday

Struggle Meals - "The Weekly Struggle Budget"

Ingredients

  • Peanut Butter Banana Protein Muffins Breakfast:
  • 4 pre-made muffins
  • 1 apple, sliced
  • Barley & Veggie Grain Bowl Lunch:
  • 4 cups cooked barley
  • 4 hard-boiled eggs, sliced
  • 2 cups leftover sheet pan veggies
  • Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 clove garlic, grated
  • 2 honey packets
  • Salt and pepper
  • Barley Tomato and Cauliflower Casserole Dinner:
  • 3 butter pats
  • 1 onion, diced
  • 1/4 cup flour
  • 2 cups milk
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Salt and pepper
  • 6 cups cooked barley
  • 1 head steamed cauliflower, cut into small florets
  • 1 (28-ounce) can diced tomatoes, drained
  • 2 cups shredded cheddar, divided

Steps

  1. For the peanut butter banana muffins: Serve pre-made muffins alongside sliced apples or other fruit.
  2. For the barley & veggie bowls: Divide barley into 4 bowls and top with sliced eggs and leftover vegetables. Whisk all dressing ingredients together and serve over the grain bowls.
  3. For the casserole dinner: Preheat oven to 400 degrees. To make the bechamel sauce, heat a pot over medium heat; add the butter and melt. Add the onion and saute for 5 to 7 minutes. Add the flour and cook for 1 minute. Whisk in the milk, onion and garlic powders. Season with salt and simmer until thickened, about 5 to 7 minutes. In a large bowl, mix barley, bechamel sauce, cauliflower, tomatoes and 1 cup of cheddar. Pour into a 12-inch cast-iron pan. Top with remaining cheese and bake for 25 minutes.