Chef Gil Logan's 7-day menu for $100

Monday Night


Rigatoni with Meat Sauce
Seasonal greens with garden vegetables and vinaigrette
Garlic Bread

1/2 head iceberg lettuce
1/2 head romaine lettuce
1/2 cucumber
1/2 medium Vidalia onion
2 medium tomatoes
2 large carrots
1lb ground beef
2 medium/large jars of spaghetti sauce (marinara)
1 lb rigatoni noodles
1 red onion
1 Tbsp Garlic
3 Tbsp cider vinegar
¼ cup olive oil
 Italian seasoning
1 loaf French bread
1 lb butter
Add pinch of sweetener. (sugar, honey, artificial sweetener packet)

Field Greens with Vinaigrette
Wash, shake, dry, cut and refrigerate lettuce
Rinse and cut cucumber. Use fork to stripe cucumber.
Cut 2 tomatoes into wedges. Cut ½ onion into small pieces
Cut carrots in small pieces. Grating is a preferred method.

Mix ¼ cup olive oil, 3 Tbsp cider vinegar, pinch of garlic powder, 1 tsp Italian seasoning. Add salt and pepper to taste.

Let pan and oil get hot. Add ½ Vidalia onion. Sautee until almost transparent and add Italian seasoning. Add garlic and 1 ¼  lbs of beef. Add ½ tsp crushed red pepper (if available). Once beef is cooked add two jars of marinara. (Do not drain fat from beef)

**Add two tsp water to marinara jar. Shake and pour remaining into pan.  Reduce heat to low let simmer for 15 minutes.  

Garlic Bread
Slit French bread length wise. In a small sauce pan combine ½ stick butter, 1 Tbsp chopped garlic, 1 tsp Italian seasoning. Heat until garlic is light brown and smells vibrant. Drizzle over bread, close back up and heat in 300 degree oven for 10 minutes.


Tuesday Night

Roasted Chicken
Green salad with Thousand Island dressing
Spoon Bread Pudding

One chicken (4 - 5 pound whole roaster)
1 can peas & carrots
1 ½ pound carrots
1 large box chicken stuffing mix
1 can chicken gravy
Remaining salad from previous night
½ cup mayonnaise
1/4 cup ketchup
1Tbsp Relish
salt, pepper
orange marmalade
vegetable oil


Roasted Chicken
Take wrap off chicken and rinse. Preheat oven to 350 degrees. Use generous amounts of salt and pepper to season chicken. Cook chicken for approximately 1 to 1 ½ hours or until chicken reaches internal temperature of 160 degrees. (It will get to 165 degrees while resting.)

Only serve, 2 legs, 2 thighs, 2 wings and 1 breast for dinner tonight - you will reserve 1 breast for chicken salad Wednesday night (also make sure to save any uneaten chicken for the chicken stock)

Green Salad with Thousand Island dressing
Use leftover greens from previous night top with Thousand Island dressing.
Dressing: combine, ketchup, mayonnaise and relish.

Peel, cut and *blanch carrots. Put empty sautée pan on stove top under medium/high heat. Add 1 tsp vegetable oil and 1 Tbsp butter. Add Carrots. Sautee until carrots start to turn brown on edges. Add 3 Tbsp orange marmalade and pull from heat. Add 1 Tbsp butter. Salt and pepper to taste.

Spoon Bread Pudding
Cook chicken stuffing mix according to recipe. While hot, add strained canned vegetables. Add one can chicken gravy. Put in pan and heat in oven on 400 for 25-30 minutes or until top becomes light brown and crusty.

*Blanch = cook in boiling, salted water until tender then immediately run under cool water.

Wednesday Night

Grilled Cheese Sandwich
Chicken Salad and Greens with Ranch
Chicken Noodle Soup

1 head romaine
1 bottle ranch dressing
1 lb spaghetti noodles
1 pack American cheese
1 loaf bread (either white, rye or wheat)
Bake and serve cookies


Chicken Noodle Soup
The night before (use leftover chicken from Tuesday) clean all the meat off of the chicken for chicken salad. Put the chicken carcass in a pot on the stove on low with the lid. Add 1 Tbsp Italian seasoning, 2 Tbsp dried thyme and 2 Tbsp celery seed or celery salt (if available) Cook on lowest setting covered for approximately 4 hours. This should yield approximately 3/4  gallon of chicken stock. Strain stock and discard everything but the liquid. Put in container and place in refrigerator.

When you are ready to prepare dinner, place chicken stock in pot on high. Once stock boils, add spaghetti (broken into one inch pieces). Cook until tender, stirring frequently. Reduce heat to low. Add one can chicken stock or chicken bullion (if available). Strain one can of mixed vegetables and add to soup.

Salt and pepper to taste.

Chicken Salad
When serving the chicken, the night before, for dinner - reserve one breast and refrigerate. Dice all remaining cold chicken. Add 1 heaping Tbsp relish, 1 tsp dill, 2 Tbsp mayonnaise and salt and pepper to taste. Slice romaine hearts very thin. Put in bowl. Add chicken salad on top and any remaining tomatoes or cucumbers. Drizzle with ranch dressing and serve.

Grilled Cheese Sandwich
If you have never made grilled cheese before you have never lived on a food budget. Chef Gil sends his luck!

Bake according to box. 

Thursday Night

Mojo Pork Chops
Black Beans and Rice
Banana Salad

1 bunch ripe bananas (5-6 medium bananas)
1 small can roasted peanuts
2 lbs thin pork chops
1 quart cedar vinegar
1 Tbsp chopped garlic
1 bunch cilantro
1 bag rice
2 cans black beans
3 Tbsp Mayonnaise


Banana Salad
Peel and slice ripe bananas approximately in 1 inch slices. Add ½ cup salted roasted peanuts, 3 Tbsp mayonnaise. Combine together in bowl. Salt to taste.

Mojo Pork Chops
Add 1/2 cup cider vinegar, 1 Tbsp garlic, salt and 1/2 bunch cilantro (roughly chopped) in bowl  add pork chops. Marinate 20 minutes and grill approximately 3 minutes per side.

Rice and Black Beans
Cook rice as directed on box. Heat up black beans with chopped cilantro, pinch of cumin salt and pepper until warm.

Friday Night

Grilled cheeseburgers
Served with lettuce, tomato, onion, ketchup and mustard.
Baked Beans
Potato Chips

1 head romaine
2 tomatoes
2 cans baked beans
2 lbs ground beef
1 bag potato chips
4 slices American Cheese
8 pack hamburger buns
Brownie mix
2 eggs


Using ground beef, take about 1 cup of meat and create a patty with your hands. Season patties with salt, pepper and garlic powder. Heat grill. Put patties on grill and turn when their ready.

Baked Beans, Chips & Brownies
Heat baked beans. Open chips. Make brownies according to box.

Saturday Night

Carved Ham with citrus glaze
Scalloped potatoes
Green beans
Southern Fruit Salad
Ice cream Sundaes

½ head iceberg lettuce
1 can pineapple
1 small jar cherries
1 ham (4 - 5 pounds)
1 small jar orange marmalade
1 large box scalloped potatoes
1/2 gallon milk
2 cans green beans
½ gallon vanilla ice cream
Chocolate sauce

Southern Fruit Salad

Take reserve ½ head iceberg lettuce. Slice 1 inch. Strain pineapple chunks.- make sure to reserve 2 Tbsp of the pineapple juice. Add cheddar cheese and 2 Tbsp mayonnaise. Add 2-3 cherries for garnish.

Carved Ham with citrus glaze
Preheat oven to 325 degrees. Take ham from package and place in shallow baking pan. Pour approximately 1 cup of orange juice in the bottom of pan. Place in oven 1 ½ hours. After 1 ½  hours remove and rub orange marmalade over ham. Preheat oven to 400 degrees. Place pan back in oven approximately 30 minutes until bubbling

Scalloped Potatoes and Green Beans
Follow recipe on box for scalloped potatoes.

Pour green beans into a pot water and all. Heat green beans. When liquid reduces 90% add 2 Tbsp butter and salt and pepper to taste.

Ice cream Sundaes
Utilize left over cherries, peanuts, brownies, cookies and chocolate sauce.

Sunday Night

Ham and Cheese Casserole
Country Cole Slaw
Rice Pudding

Left over Ham (diced)
1 head cabbage
1 carrot
1 lb cheddar cheese
2 cans cream of mushroom soup
1 bag egg noodles
2 cans cut corn
4 cups cooked rice
1 cup sugar

Country Cole Slaw
Core and shred cabbage. Grate carrots. Add with ¾ cup mayonnaise, ½ cup sugar and ¼ cider vinegar.

Ham and Cheese Casserole
Boil egg noodles until tender, stirring frequently. Strain and put in casserole dish. Dice remaining ham. Add cheddar cheese, 2 cans cream of mushroom soup. Bake at 375 for approximately 45 minutes.

Rice Pudding
Cook rice according to bag.  Yield 4 cups. Let rice cool. In a separate container add 4 eggs, 1 ½ cups milk, 1 Tbsp vanilla, 1 tsp cinnamon, 1 cup sugar whipped together well. In your casserole dish combine your rice and mixture, spread evenly. Bake at 325 degrees approximately one hour or until firm.

Pour canned corn into sauce pan water and all. When liquid reduces 90% add 2 Tbsp butter, salt and pepper to taste.

Can make extra rice on Thursday and cook rice pudding on Friday so it will have time to be chilled.