Menu Planning: #267

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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.     


  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: Whenever there is food offered to take home, I always take a look and see what my family would eat.    Now, you need to be respectful and not take everything, but you can bring some of it home to help with the grocery budget.  


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

  • Donated our harvest this week

  • Last of Tomatoes Canning (gravy and salsa)

  • Meal Plan based on Freezer Cleanout

  • Pre-packed Lunches

  • Pre-cut Vegetables

Breakfast Options: 


Egg Bake

Yogurt


Monday

Breakfast for Dinner

French Style Eggs

Sausage

Apple Pancake


Tuesday

Taco Soup


Wednesday

Kielbasa

Pepper and Onions

Buttered Noodles


Thursday

Tacos

Salad

Chips w/ Salsa


Friday

Leftovers


Saturday


Pizza

Salad


Sunday

Salmon

Salad

Rice

Broccoli



M- Mexican Corn Chowder

T- Pot Luck→ Salad

W- Crack Chicken*

Th- Burrito Bowls

Fri- Sandwich → Swim Meet

Sat- Chicken Parmensan 

Sun- Baked Chicken


* 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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