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Menu Planning #132



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.  
The news is very scary at this time because of all the news of meat plants
shutting down, grocery stories limiting the amount of meat a family can
purchase and all of the talk about a depression on the horizon.    We have
decided to keep our grocery budget the same, but to economize any way we
can.     This week we tried to pick up some shrimp that was on sale, but the
store was out of shrimp and not expecting to get any more in.    We were
grateful to find wild caught salmon for the same price, so we picked that up
instead for our Mother’s Day Dinner.   
What did we spend? 
Week 1: $96.44
Kroger: $96.44
Rebates: $3.55
IBOTTA: $1.35
Kroger Cash: $0.45
Checkout 51: $1.75
Week 2- $99.34
Rebate: $2.69
IBOTTA: $2.44
Checkout 51: $0.25
Week 3-  
Rebate: 
Week 4-
Rebate:
Total: $195.78
Rebate Total: $6.24
Final Total: $189.54

Grocery Shopping Tips:    
Let’s take a look at what we ate this week. 
Breakfast Options: 
Pancakes
Toast
Oatmeal Bake
Monday
Grilled Chicken
Roasted Potatoes
Broccoli
Salad
Tuesday
Tacos
Salad
Chips w/ Salsa 
Wednesday
Pasta Primavera 
Salad
Thursday
Kielbasa
Baked Potatoes 
Mixed Vegetables 
Friday
Pizza
Salad
Saturday
Bratwurst
Roasted Potatoes
Salad
Broccoli 
Sunday
Salmon
Sauteed Spinach
Grilled Vegetables
Salad 
Macaroons 
This week’s rough plan: 
M- Quesadilla
T-  Bourbon Chicken
W- Pasta 
Th- Jambalaya
F- Pizza
Sat-  Cheese Steaks
Sun- Creamy Coconut Lentil Curry 

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