Menu Planning: #254

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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.     


April USDA Low Food Plan

According to this plan, our family would have a budget of $191.80 per week.  Given our health concerns, we struggle to maintain this budget, but I will try to make this happen.   


Cost-Saving Tip of the Week:  Cook once eat twice.    This week I had a few personal goals that I wanted to accomplish, so planning and cooking needed to be streamlined, so we can get dinner on the table by 6:30 every night and decrease the number of times we eat out.    My solution is to cook once and eat twice.   We are cooking beef in the crock pot and eating it over salad another night.    In addition, on pasta night, I am making extra pasta and turned it into a salad for lunches.   


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



Breakfast Options: 

Hard Boiled Eggs

Yogurt

Cereal


Monday

Mississippi Pot Roast

Salad

Vegetables w/ Dip


Tuesday

Fajitas

Salad

Chips w/ Salsa


Wednesday


Salad Topped w/ Beef


Thursday


Leftovers


Friday


Pasta

Homemade Gravy

Chicken Parmesan 

Salad



Saturday

Steak

Salad

Broccoli


Sunday

Sandwiches

Salad


M- Salmon Cakes

T- Salmon Cakes W- Grilled Shrimp Th- Grilled Chicken Fri- Picnic Dinner Sat- Pizza Sun- Pork Chops * Indicate that the recipe is a new one for our family. The link is below if you are interested in last week’s Menu Plan.

What is your meal plan for this week?



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