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Menu Planning: #251

 



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: When Proteins are loss leaders, then stock up for at least 1 month. This week chicken breasts were at a rock-bottom price, so I picked up 3 packages. My freezer is happy.


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

  • Precut vegetables and fruit
  • Made a weekly dessert
  • Planned cook once eat twice meals x 2

Breakfast Options: 

Hard Boiled Eggs

Yogurt


Monday

Ribs

Salad

Beans

Greens


Tuesday

Fajitas

Salad

Chips w/ Salsa


Wednesday

Pasta

Homemade Gravy

Sausage

Salad


Thursday

Pizza

Wings


Friday

Shrimp Stirfry

Wontons


Saturday

Grilled Chicken

Rice

Corn

Salad


Sunday

Hamburgers

Fries


M- Southwest Chicken Salad

T- Tacos

W- Mississippi Beef

Th- Pasta w/ Sausage

Fri- Pulled Beef Sandwiches

Sat- Pizza

Sun- Baked Chicken


* 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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