We’ve run across quite a few good sales at the grocery store lately like .69 a bag frozen veggies (yahoo!) and $5.99 a pound grass fed bison.  We also turned off our extra refrigerator and freezer in the garage because the temperature is regularly 100 degrees in the garage now, and I heard that when you run the refrigerator in the garage at that heat, you’re spending an extra $15 to $20 a month on electricity, which I don’t want to do.

Now, all of our groceries are in our kitchen refrigerator/freezer and our one deep freezer chest that is in our spare room, which forces us to use our stockpile before we buy more.  🙂  Our plan for this week is to start diving into the surplus we’ve built up.

Here’s our gluten free, dairy free menu plan:


Lunch–Eggplant patties, carrot sticks, Beanitos
Dinner–leftover cabbage and beef soup


Lunch–pasta, tomatoes, bacon & spinach
Dinner–Italian Wedding Soup (using gf pasta & bread crumbs)


Lunch–Tomato soup & dairy free cheese quesadillas
Dinner–Tuna Noodle Casserole


Lunch–Ground Beef Fried Rice
Dinner–beef & bison burgers, California blend veggies, chips


Lunch–leftover Tuna Noodle Casserole, mixed veggies
Dinner–TBD.  Likely a freezer meal.


Lunch–tacos and guacamole
Dinner–spaghetti with Jamie Oliver sauce


Lunch–grilled meat and veggies, Japanese potato salad
Dinner–dad’s choice

For more meal planning ideas, visit Menu Planning Monday, C Family of 6, and Gluten Free Menu Swap (featuring figs this week!).

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