This week did not require a large shopping trip since we are eating from the cabinets and freezer and only purchasing dairy, produce and bread as needed. We are having guests for lunch each day during band camp and did increase our lunch plan to accommodate a larger lunch crowd but we still not change our over all menu. We haven’t even needed to purchase drinks after the great drink haul I grabbed at Save A Lot
Menu Monday #13
Lunch: Chicken Nuggets, Tater tots, and Cottage Cheese
Supper: Chicken Pot Pie Soup with Bread
Supper: Steak, Mashed Potatoes, Cottage Cheese, Deviled Eggs, and Leftover Soup
Breakfast: Eggs, Toast, Fruit, and Milk
Lunch: Chicken Nuggets, Leftover Mashed Potatoes, Cottage Cheese, Green Beans, and Milk
Snack: Apples and Peanut Butter
Dinner: Garlic Cream of Chicken and Rice
Breakfast: Cereal/Oatmeal, Fruit, and Milk
Lunch: Grilled Cheese, Tomato Soup, Salad, Cottage Cheese, and Milk
Snack: Crackers with Icing and Milk
Dinner: BBQ Sandwiches, Chips, and Corn on the Cob
Breakfast: French Toast, Choice of Fruit, and Milk
Lunch: Spaghetti and Milk
Snack: Ice Cream
Dinner: Band Cookout/Tacos
Lunch: Sandwich Bar-Family is coming.
Dinner: Chicken Taco Salad-
This one of my favorite meals to eat for days and can be made in advance. It contains sour cream, cream cheese, cooked chicken, lettuce, tomatoes, shredded cheese. For those who can eat it we add salsa and refried beans. I will try add pics and a full recipe next week.
We are implementing a Just Make Do season at this time and consuming the food in our cabinets and freezers. We will spend approximately $60 this week on perishable items including:
2 Dozen Farm Fresh Eggs
1 Cottage Cheese
4 Loaves of Bread and One Bag of Buns
2 lbs of Ham
2 lbs of Turkey
2 Lbs Deli cheese
3 Gallons of Milk
1 Sour cream
1 Pasta Sauce
1 Cream Cheese
What’s on Your Plate This Week?
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