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Menu Planning #257



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.     


 May USDA Low Food Plan

According to this plan, our family would have a budget of $197.00 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:  Loss Leaders are your friend.    I take time each week to

look at the fresh fruit, vegetable, and meat sales.   I focus on centering my meal around what

is already in my refrigerator first and then my freezer.   However, in order to replace freezer

meat and supplement my fresh fruit and vegetables I turn to the weekly loss leaders.   I will

pick up meat at the lowest price point and place it in the freezer for the future.    


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



Breakfast Options: 

Hard Boiled Eggs

Yogurt

Cereal

Smoothies


Monday

Breakfast for Dinner

Eggs

Bacon

Apple Pancake


Tuesday

Baja Tacos


Wednesday

Shrimp &  Broccoli

Scampi

Salad

Bread



Thursday

Leftovers


Friday


Hamburgers

Asparagus

Cucumber Salad


Saturday

Leftovers


Sunday

Tilapia*

Squash Casserole*

Salad


M- Chicken Topped Salad

T- Crockpot Tacos

W- Chipotle Lime Shrimp 

Th- Pasta Primavera 

Fri- Pizza

Sat- Greek Chicken

Sun- Fish of the Week 


* 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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