Menu Plan: #294

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 Menu Plan #294


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


Week 3: 

Costco→ $86.71

Kroger→ $144.63

IBOTTA→$5.10

Subtotal→ $226.24


Running Total: → $492.89


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


Breakfast Options: 

Muffins

Yogurt

Cereal


Lunch Options:

Leftovers

Grilled Chicken

Salad


Monday

Pork Chops

Rice

California Blend 

Salad


Tuesday


Kielbasa

Pepper and Onions

Rice

Salad


Wednesday


Chick-Fil-A


Thursday

Leftovers


Friday



Shrimp Casserole

Green Beans

Salad


Saturday

Kielbasa

Pepper and Onions

Vegetables


Sunday

Bean and Cheese

Enchilada

Salad


M- Baked Chicken

T- Swim Team Dinner→ Salad

W- CP Tacos

TH- Leftovers 

Fri- Pork Chops

Sat- Chicken Wings

Sun-Cassoulet 


* 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 #293


What is your meal plan for this week?


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