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Menu Planning #127



Our meals need to be nutritious, clean, flexible, quick and cost effective.
Between our work schedules and after school activities, we need to carefully
plan our meals so that we do not end up ordering out.  
What did we spend? 
Week 1: $98.80
Aldi: $98.80
Rebates: $0.20
Week 2 
Rebate: 
Week 3- 
Rebate: 
Week 4-
Rebate:
Total: $98.80
Rebate Total: $0.20
Final Total: $98.60
Woo Hoo!  I kept to my budget this week.     I am amazed that I was able to
keep within my budget and also shop ahead for next week’s Easter meal.    We
picked up a large ham with a sell by date that is after Easter. In addition, I
picked up a 10 pound bag of potatoes on sale even though I didn’t need them
yet.   Since potatoes last a long time, I am not concerned about them going
bad.   
Grocery Shopping Tips: I take an inventory of my freezer, refrigerator and
pantry at the beginning of each month.   That way I can put together a list of
meals that I can pull from for the entire month. That way what I have to
purchase decreases and I can focus on the monthly sale items.   This helps
me to always purchase things at the rock bottom price.   
Let’s take a look at what we ate this week. 
Breakfast Options: 
Apple Pfannekuchen
Hard Boiled Eggs
Toast w/ Jam
Monday
Ma’s BBQ Sandwiches
French Fries
Vegetables Sticks w/ Dip 


Thursday
Greek Chicken
Greek Salad 
Hummus w/ Vegetables
Friday
Pasta Primavera 
Salad
Rolls  
Saturday 
BBQ Chicken
Roasted Potatoes
Green Beans
Cole Slaw
Sunday
Grilled Pork Chops
Grilled potatoes
Corn
Apple Sauce
This week’s rough plan: 
M- Chicken Fried Rice
T-Tacos
W- Pasta
Th-Burgers
F-Pizza
Sat- Leftovers 
Sun- Ham 

* Indicate that the recipe is a new one for our family.  
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