Ever wonder what else could go wrong in a given week?
This has been one of those weeks for us and it has certainly played havoc on our menu planning and grocery budget. It began with a family member misplacing our cash envelope system on Friday night. Then a blown transformer unit on Saturday, resulting in a few hours of lost power and stressed teenagers. Sunday added even more excitement, as my hubby was grilling 2 lbs of chicken and 2 lbs of hamburger, a big part of the week’s menu plan, when suddenly my girls were getting excited about “a fire”. Hubby is always creating small grease fires on our propane grill so I didn’t even take a look UNTIL hubby came in to grab the fire extinguisher, and THEN yeah, I became a bit worried. Thankfully, hubby put the fire out quickly but I didn’t feel it would be wise to feed our little family “grill de’ fire extinguisher” foam. Needless to say, it was back to the drawing board for this week’s menu, starting with Sunday night. Then Tuesday night I made a HUGE crock pot of homemade “chicken pot pie” soup for my food intolerant girls, with the thought that they could eat leftovers during the week when we planned meals on their “no eating” list, BUT when I returned home I discovered the leftovers were most definitely NOT going to last for even one meal. THEN my daughter had another mast cell episode late last night and is still battling the effects, so today’s menu has been altered, yet again, to be homemade potato soup, something she can swallow.
Why did I share this with you? Because many of you have asked if we always stick to the menu, and how we accommodate our various challenges each day. No, we do not always stick to the menu because life changes everyday, but we do try to consume the meals listed sometime during that week in order to reduce food costs, food waste and our grocery budget.
Menu Monday #19
Supper: Sausage Gravy & Biscuits
Supper: Hodge Podge Chicken Soup, Biscuits & Cake
Snack: Pumpkin Spice Muffins, Applesauce & Milk
Dinner: Meatballs, Pasta, Garlic Bread, Salad & Cottage Cheese
Snack: Sugar Cookies, Grapes & Apple Cider
Dinner: Salad & Crepes w/ Chicken, Cheese, Green Onion & Tomatoes
Snack: Crackers & Cheese Picnic @ Park
Snack: Ice Cream
Dinner: Potato Soup, Steaks on the Grill & Deviled Eggs
I am excited to say we will be celebrating fall with our nieces and in-laws, so someone else is cooking. I plan to bring a treat and of course, the often requested deviled eggs.
Breakfast this week will consist of the following choices: Eggo, scrambled eggs, english muffins, cereal or yogurt. Hubby almost always has sausage, eggs and a bagel/English muffin/toast.
Lunch was expected to be leftovers, boiled eggs or sandwiches.
WHAT ARE YOU SERVING THIS WEEK?
Even with the changes and food loss of Sunday night, we managed to keep our grocery cost to under $80 this week by using what we have and planning ahead. How is your budget?
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