This week, we had $29 left in the budget to spend for groceries.  We spent exactly that amount.  🙂

We have some cabbage, potatoes, and zucchini left from previous weeks.  This week, we got acorn and carnival squash, tomatoes, green beans, and peppers.  We’ll be working around all of those veggies in our menu plan this week.

I’m experimenting with listing every meal we’ll eat this week to make sure we utilize our groceries wisely.

Sunday

Breakfast–pork sausage, rice, oranges
Lunch–Spinach Zucchini Ravioli (subbing out finely chopped bell peppers for the spinach), diced potatoes
Dinner–Roasted Chicken, Zucchini & Tomato Bake (without the Parmesan), brown rice

Monday

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Breakfast–Beet pancakes, scrambled eggs, orange slices
Lunch–Slow Cooker Minestrone with brown rice
Dinner–Cabbage Beef Casserole, green beans

Tuesday

Breakfast–Brown Rice Pudding, bacon, orange slices
Lunch–Slow Cooker Hot and Spicy Pumpkin Soup
Dinner–Chicken Stuffed Carnival Squash (without the butter and brown sugar), white rice

Wednesday

 

 

 

 

 

 

Breakfast–Bread Pudding, bacon, apple slices
Lunch–leftovers
Dinner–Slow Cooker Italian Chicken and Pasta

Thursday

Breakfast–rice with seaweed, sausage, orange slices
Lunch–Spaghetti, homemade garlic bread
Dinner–Slow Cooker Goulash (served with spaghetti squash instead of pasta)

Friday

Breakfast–Brown rice cereal, apple slices, sausage
Lunch–TBD
Dinner–Tuna Noodle Casserole, green beans

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

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