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