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Menu Plan: #293

 Menu Plan #293


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 location.     


August  USDA Low Food Plan

According to this plan, our family would have a budget of $186.60 per week.  We elevate our dining experiences by including fresh fruits, vegetables, and higher-quality meats.  Since we have health concerns and are active individuals, we limit our processed food choices.   


What we spent in October 

Week 1: 

10/3/24→ -$1.79

10/5/24→ -$111.29

IBOTTA→ +$6.75

Coupon reimbursement→ +$5.00

10/6/24→ $10.93

IBOTTA→ $6.75

IBOTTA (Bonus)--> $5.00

Subtotal→ $100.51


Week 2:

10/9/24→ 3.18

10/13/24→ $155.54

10/13/24→ $7.42

IBOTTA→ $2.35

Subtotal→ $166.14


Running Total: → $266.65


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


Breakfast Options: 

Egg Sandwiches

Yogurt

Cereal


Lunch Options:

Leftovers

Sandwiches

Salad


Monday

Tacos

Salad


Tuesday


Baked Shrimp

Buttered Noodles

Green Beans

Salad


Wednesday

Kielbasa

Pepper and Onions

Rice

Salad


Thursday


Left Overs


Friday

Sausage

Saurkraut

LO Rice

California Blend Vegetable


Saturday

Steak Salad


Sunday

CP Bourbon Chicken

Rice


M- Pork Chops

T- Kielbasa

W- CP Tacos

TH- Shrimp Casserole

Fri- Baked Chicken

Sat- Leftovers

Sun-CP Enchilada


* 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. 


Menu Plan #292


What is your meal plan for this week?


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