So, official Day 1. My daily allowance for 2 people is $7.14 to equal $50 for the week.

Breakfast: Brown Bread = $.23 x 2 servings = $.46
Lunch: Leftover Arroz con Pollo = $1.58 x 2 servings = $3.16
Snack: Orange (already accounted for cost in scone recipe)
Dinner: Black Bean Soup = $.74 x 2 servings = $1.50

Total: $5.12

The Arroz con Pollo recipe, which I made for dinner Sunday, was supposed to serve 4, but definitely came out to 6 servings (and I think I put in 1/2 the chicken it called for!). So that brings my per meal price down significantly. Here are the recipes and prices:

Arroz con Pollo
6 servings

1/2 chicken, cut into pieces, or several bone-in skin-on pieces = $6
1 onion = $.20
2 cloves garlic = $.05
1 red bell pepper = $.75
6 oz. canned diced tomatoes = $.40
1 1/2 c. white rice = $.75 (est.)
3 c. vegetable broth = $.80
Salt, pepper, paprika to taste = n/a
Pinch saffron (opt.) = $.50

Total = $9.25 or $1.58 / serving

Saute the onion and garlic in olive oil in a very large saute pan (with sides) or paella pan until fragrant. Add the red bell pepper and saute for another minute. Add the rice and stir until it is coated with the oil and begins to toast in the pan. Meanwhile, heat the broth until it comes to a boil. Stir in the tomatoes (you could sub with one fresh tomato, diced). Nestle the pieces of chicken in the rice. Season generously with salt and pepper. Sprinkle with paprika and add the saffron. Add the hot broth to the rice. Lower the heat until the broth is just simmering, cover, and cook for about 20 minutes, or until the chicken is cooked through. Garnish with parsley and serve hot.

Black Bean Soup
4 servings

1 1/2 c. dried black beans = $1
3 c. vegetable broth = $.80
3 c. water = free
1 onion, diced = $.20
2 cloves garlic, minced = $.05
1 carrot, peeled and diced = $.17
1 celery stalk, diced = $.15
1 chipotle in adobo, minced = $.50
1 lime = $.12
Salt, pepper, chili powder = n/a

Total = $2.99 or $.75 / serving

Soak the black beans for several hours or overnight and drain.

Saute the onions and garlic in a couple tablespoons of oil in a large soup pot until fragrant. Add the celery and carrot and saute until just softened, stir in about 1/2 t. chili powder and season with salt and pepper. Add the black beans, stock, water, and chipotle. Bring to a boil then lower the heat so it remains at a simmer. Stir occasionally and cook for approximately 1 hour, or until the beans are tender but not mushy. You may need to add a cup or two of water to keep the consistency soupy. Taste and season. Ladle 1/2 of the soup into a blender and blend until smooth. Return to the pot and stir. Serve with a wedge of lime. Other toppings that would be great but are not necessary are cheddar cheese, cilantro, sour cream, or green onions.

So the plan for tomorrow is brown bread or scones for breakfast, arroz con pollo for lunch, and black bean soup for dinner. I’m going to make a buttermilk cornbread to go with the black bean soup since I have the extra pennies!