Menu Planning: 247
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.
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: Pick up Loss Leaders in the meat department and place
them in the freezer for later use. I was able to pick up Pork Loin for $1.99 per pound and cut
it up into boneless pork chops.
Here is what we did this week to make our week easier:
Hard Boiled Eggs
Made Fruit Salad from last week's fruit
Premade Lunches
Planned for dinners on Monday and Wednesday
Pre-cut Vegetables
Breakfast Options:
Egg Wraps
Yogurt
Breakfast bars
Monday
Grilled Chicken
Zucchini
Salad
Tuesday
Beef Topped Salad
Wednesday
Tacos
Salad
Chips w/ Salsa
Thursday
Sandwiches
Salad
Friday
Pizza
Onion Rings
Salad
Saturday
Fajitas
Salad
Chips w/ Salsa
Sunday
Crab Legs
Salad
M- Sandwiches
T- Grilled Shrimp
W- Tacos
Th- Beef Topped Salad
Fri- Pizza
Sat- Greek Chicken
Sun- Baked 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?
Monday, we had left over spaghetti and salad. Last night I soaked Navy beans, will cook that today with ham. Make jalapeno cornbread later today. Making pasta salad with diced fresh tomatoes, olives, diced cucumber, broccoli and Italian dressing for Wed. Thursday, pork loin, sweet potatoes, salad. Friday, leftovers and prepare tritip for grill. Corn other cob and salad. Sat, tritip sandwiches. Sunday.....somebody better cook!
ReplyDeleteGreat Job cooking at home! Your menu sounds yummy.
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