Menu Planning: #244

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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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