Menu Planning for January 31, 2015

Making it on my $500 every 4 weeks grocery strategy is getting a bit more difficult.  🙂

Here’s the plan:  Stock up the freezer with some freezer meals, and try not to do much more grocery shopping this 4 week cycle (which just started on 1/30/15).

We have already signed up for a pork share which will give us 30 pounds of pork in March.  We’ll stock the freezer with that.  Now, we just found out a 1/4 side of beef is available, but that is pricier than the pork and will include a lot more meat.  I’m not sure our little $500 every 4 week budget will stretch to accommodate the beef, too, so we have to be very conservative with our groceries over the next few weeks.

Here’s the plan for this week:

Saturday

Breakfast–pork sausage with scrambled eggs and peppers, apple slices, white rice

 

 

 

 

 

 

Lunch–beef and broccoli stir fry with brown rice
Dinner–stuffed acorn squash with ground turkey and apples

Sunday

Breakfast–pineapple cubes, white rice with seaweed, pork sausage patties
Lunch–chicken and pepper stir fry, brown rice tortillas on the side
Dinner–Roasted chicken, mashed potatoes with gravy, green beans

Monday

Breakfast–Brown rice cereal, bacon, orange slices
Lunch–leftovers
Dinner–Polish Sausage, Cabbage, and Carrots in the slow cooker, rice

Tuesday

Breakfast–Sausage, Veggie Egg Casserole (from eMeals‘ (affiliate link) Paleo plan)
LunchSloppy Joes over diced potatoes, peas
Dinner–leftover chicken from Sunday, Rice and Smothered Cabbage Soup

Wednesday

Breakfast–Bread pudding, pineapple slices, bacon
Lunch–hot dogs with mixed greens and diced potatoes
Dinner–Chicken Vegetable Rice Soup

Thursday

Breakfast–mango/strawberry/banana/yogurt smoothie, bacon, scrambled eggs
Lunch–leftovers
DinnerCabbage Beef Casserole, peas

Friday

Breakfast–TBD
Lunch–leftovers
Dinner–Foil dinner with hamburgers, potatoes, carrots

Freezer Cooking Plan for the Week

Italian Wedding Soup x2 (omitting bread crumbs in the meatballs)
Crockpot Turkey and Black Bean Chili x4 (taking out the black beans & corn because we’re intolerant and adding in carrots, celery, and pepper)
Crockpot Turkey White Bean and Kale Soup x2 (without the beans because we’re intolerant)
Crockpot Italian Sausage with Peppers and Onion

Sloppy Joes for a Crowd x4

For more meal planning ideas, visit Menu Planning Monday and Gluten Free Menu Swap.

Comments

  1. Love the breakfast and lunch ideas!

  2. With our long days (12-13+ hours with commutes), I’m doing slightly better with menu planning since we moved but I need to find some freezer friendly meals for 2 to have on hand. I love the convenience of my crockpots but even with the auto-warm function a lot of the recipes that we typically make in them are mush by the time we both get home and can eat. We both like to cook (when we’re not exhausted) but neither one of us are big on leftovers – having just enough left for lunch the next day is fine, having enough to eat all week (my triple layered lasagna) gets old really fast! Any hints/suggestions? BTW, I noticed that you have a lot of potatoes and kale in your menu – we tried the Kale-Potato Soup from the January issue of the Food Network Magazine this weekend – pretty good if it fits your allergies and budget (you will definately need a blender for it but there’s no flour or dairy (other than the sour cream garnish).

    • I used to have that problem with the crockpot when I worked full-time, too. What I often did was to cook double of a recipe and freeze it. I’d make soup, and instead of making a single batch, I’d make a double or triple batch and put the extra in the freezer. You could freeze in quart size bags for easy lunches or in gallon size bags for dinners. Just pull it from the freezer the night before you want to eat it and put it in the fridge, and then when you get home, just reheat. This is an easy way to stock the freezer with a variety of meals. We also do this with meatloaf, meatballs, spaghetti sauce, etc.

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