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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.     


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: 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?



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  1. AnonymousMay 9, 2023 at 12:16 PM

    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!

    ReplyDelete

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