Menu Planning: #259

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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.     


 May USDA Low Food Plan

According to this plan, our family would have a budget of $184.90 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: Our family loves fruit as a snack and to round out meals.

We always look for the price per serving or the lowest price per pound when we pick up the

fruit.    One key thing to look for is the fruit that is in season.   Right now cherries are in

season, so there is more supply than demand thus lowering the price.   This past week, Meijer

had a flash sale on cherries which made them only $0.99 per pound.   Another tip is to pick up

extra fruit when it is at the rock bottom price and freeze the extra.   We use the frozen fruit to

make smoothies, compote, or syrups.    


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



Breakfast Options: 

Hard Boiled Eggs

Yogurt

Bagels


Monday

Sausage

Rice

Asparagus



Tuesday

Jambalaya

Greens


Wednesday

Pizza

Salad


Thursday

Enchilada

Salad

Chips w/ Salsa


Friday


Hamburgers

Salad


Saturday

Shrimp Kabobs

Grilled Vegetables

Rice

Hummus

Pita


Sunday

Pork Chops

Roasted Vegetables

Salad


M- Pasta

T- Grilled Cheese

W- Burgers

Th- Enchiladas

Fri- Sandwich Night

Sat- Greek Chicken

Sun- Baked Salmon


* 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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