I love Chinese Buffets. It is a weakness of mine. However, even though the price of a buffet usually ends up less than a sit down restaurant, we still don’t eat at one very often. So, I decided to do my own week long Chinese Buffet, making a different Asian dish each night and having leftovers for lunch. The challenge is to use similar ingredients and keep the budget under $60 for the week!
Asian Week Menu:
- Orange Chicken, Rice & Veggies
- Pho (a Vietnamese soup)
- Green Thai Chicken Curry with Pineapple & Carrots, & Rice
- Pad Thai
- Lettuce Wraps + Pho
- Sesame Peanut Chicken Noodles
- Fried Rice
Note: Our breakfasts were American – we ate oatmeal (x3), grits (x3), and waffles (x1), eggs with some of the hot cereal days (x3)
- Orange chicken (frozen, much better than what I can make from scratch) – $6.95
- Fresh veggies – cabbage, onion, romaine lettuce, shredded carrots – $5.75
- Fresh herbs / Spices – ginger root, cilantro, garlic – $1.60
- Lime juice – $.80
- 2.2 lbs rice noodles – $2.75
- 3 lbs chicken breasts – $6.95
- Fish sauce – $2.00
- Thai Chile Sauce – $2.00
- Curry paste – $4.95
- Sesame oil – $3.00
- 2 cans coconut milk – $3.00
- 1 can pineapple – $1.40
- Tamarind concentrate – $2.65
- Rice Vinegar – $3.25
- Soy Sauce – $4.00
- Ground turkey – $2.65
- Water chestnuts – $.75
- Grits – $2.40
- Eggs – $1.75
Note: We got most of our Asian ingredients from an Asian Market. They get imports that are usually less expensive than similar items in the American stores.
These are items we purchase throughout the year in bulk and usually have on hand.
- Baking Powder
- Peanut Butter
Curious about my recipes? Follow my blog and I will post them over the next couple of weeks.
Not sure what your budget for your groceries even is each week? You Need A Budget!
Here are some HOT Asian Cookbooks to inspire!