Our own Robin Bashinsky cooked up a week's worth of tasty dinners for four—for a total of just $50. Download his grocery list here.
Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy
The greens can simmer while the pork cooks (they can be done ahead and reheated). Start the grits and gravy around the same time; you don't want the grits to sit or they'll get too firm. You'll use the liquid from a can of tomatoes for the gravy here, then reserve the tomatoes for Spinach and Onion Pizza.