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Menu Planning: #245

 



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.     


March USDA Thrifty Food Plan

ccording to this plan our family would have a budget of $186.20 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 sale flyers for loss leaders.   Each week grocery stores advertise specific products at a great price to get you in the store.   Recently, I have noticed a very specific time frame for getting these deals.   Good luck and happy hunting.  


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

  • Refrigerator Clean Out

  • Pre-cut all vegetables for the week

  • Pulled older items to the front for easier consumption

  • Created a “Freezer” meal for Wedensday

  • Hard Boiled Eggs 

  • Premade Lunch Salads


Breakfast Options: 

Cereal

Yogurt

Breakfast bars


Monday

Left overs

Salad


Tuesday

Stuffed Peppers

Salad


Wednesday

Sushi Night


Thursday

Tacos

Salad

Chips w/ Salsa


Friday

PIzza

Stromboli

Onion Rings

Salad


Saturday


Ham

Noodles

Asparagus


Sunday

Salmon

Rice

Broccoli


M- Leftovers

T- Pasta

W- Black Beans, Corn and Chicken*

Th- Keilbasa

Fri- Sandwiches

Sat- Chinese Stir Fry

Sun- Gilled Steak Salad


* 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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