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Menu Planning: #266

 

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.     


  June USDA Low Food Plan

According to this plan, our family would have a budget of $194.10 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: This week there aren’t a lot of loss leaders that we would normally purchase, so we are choosing not to purchase anything extra and save our money for later.   This week I am really utilizing my freezer, refrigerator, and pantry to make my budget stretch.  


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

  • Donated our harvest this week

  • Canning Tomatoes (gravy and salsa)

  • Menu Planning

  • Pre-cut Vegetables for dinner and lunches

  • Prepare lunches T-W

  • Pre-Cook Dried Beans (Pinto)


Breakfast Options: 

Granola Bars

Yogurt

Bagels


Monday

Chili

Cornbread


Tuesday

Sandwich Night

Leftover


Wednesday

Sausage with

Peppers and Onions

Pasta

Salad


Thursday

Pizza

Salad


Friday

Sushi

Salad


Saturday


Leftovers


Sunday

Ribs

Potato Salad

Broccoli



M- Breakfast for Dinner

T- Taco Soup

W- Keilbasa

Th- Pasta

Fri- Pizza

Sat- Leftovers

Sun- Chicken Noodle Soup 


* 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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