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Menu Planning: #246

 



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

According 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

  • Hard boil eggs

  • Pre-cook protein for Monday, Tuesday, and Wednesday


Breakfast Options: 

Cereal

Yogurt

Breakfast bars


Monday

Tacos

Salad


Tuesday

Beef Topped Salad


Wednesday

Sushi Night


Thursday

Buffalo Wings

Vegetables w/ Dip


Friday

Pizza

Onion Rings

Salad


Saturday

Hamburgers

Fries


Sunday

Scallops w/ Bacon

Zucchini

Salad

M- Greek Chicken w/ Salad

T- Beef Topped Salad

W- Tacos

Th- Grilled Shrimp

Fri- Fajitas 

Sat- Grilled Chicken

Sun- Fish 


* 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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