Menu Planning: #240

NOTE-

1- Click on the picture and get a link to a post sharing the recipe.

2- Although all prices were correct at the time of the blog postings, the current cost of preparation of these dishes may be higher due to inflation and/or location.

February USDA Thrifty Food Plan

According to this plan our family would have a budget of $185.90 per week. Given our health concerns, we struggle to maintain this budget, but I am going to try to make this happen.

Cost Saving Tip of the Week: Check your pantry, refrigerator and freezer for what food needs to be used up before it expires.

Control your Kitchen Waste: Americans throw away hundreds of dollars per year in kitchen waste. With groceries prices climbing each week, it is imperative that we control this area of our lives.

Each week I try to eliminate waste by having a leftover night. This is where we pull out all of our leftovers and eat buffet style for one night. If we do not have enough food for dinner, then I will either make a large salad or a plate of scrambled eggs to add to the buffet.

Here is what we did this week to make our week easier:

Menu Planning
Pre-Cut Vegetables
Pre-cook Rice
Pre-pack lunches

Breakfast Options:

Oatmeal

Cereal

Monday

Pork Chops

Rice

Cauliflower and Broccoli

Tuesday

Mississippi Pot Roast

Rice

Salad

Wednesday

Beef and Chicken Tacos

Salad

Thursday

Buffalo Chicken

Salad

Friday

Butterfly Shrimp

Salad

Brussel Sprouts

Saturday

Dinner w/ Friends

Sunday

Kielbasa

Peppers and Onions

Salad

M- Stuffed Peppers

T- Tacos

W- Fried Rice

Th- Jambalaya

Fri- Pasta

Sat- Hamburgers

Sun- Grilled Chicken

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

If you are interested in last week’s Menu Plan, the link is below.

What is your meal plan for this week?

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