Menu Planning: #244
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: Maximize your savings by picking up the meat that is on sale for the week and stretching it. I use beans, lentils, or vegetables to stretch my meat purchases. This week I picked up a chicken roaster to have for dinner one night. Then I will make chicken broth and use the leftover chicken in a creole which I will stretch with a lot of vegetables.
Here is what we did this week to make our week easier:
Menu Planning
Pre-cut vegetables for weekly lunches
Prepare salads for the week.
Bake a dessert for the week
Breakfast Options:
Cereal
Yogurt
Breakfast bars
Monday
Tacos
Salad
Chips w/ Salsa
Tuesday
Pasta
Sausage
Salad
Wednesday
Jambalaya
Green Beans
Salad
Thursday
Wing Night
Friday
Leftovers
Salad
Saturday
Roast Chicken
Rice
Greens
Salad
Sunday
Chicken Creole
Rice
Green Beans
Salad
Monday
Leftovers
Tuesday
Pasta
Homemade Gravy
Salad
Wednesday
Kielbasa
Peppers and Onions
Macaroni and Cheese
Broccoli
Thursday
Pizza
Onion Rings
Salad
Friday
Cajun Shrimp Pasta
Salad
Saturday
Bratwurst
Roasted Potatoes
Corn
Salad
Sunday
Pork Loin
Seasoned Rice
Cole Slaw
Broccoli and Carrots
Cheesecake
M- Leftovers
T- Tacos
W- Keilbasa
Th- Black Beans, Corn, and Chicken
Fri- Stuffed Peppers
Sat- Greek Chicken
Sun- Ham Stromboli
* 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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