Linking up with orgjunkie.com again for menu planning! Wow, this becomes a habit quickly… it’s a good habit to have though! And we have tons of chicken in the freezer still so it is easy to plan menus! 🙂 Stocking up on plenty of fresh fruit and yogurt for snacks this week too — I’m so glad it is summer and fresh fruit and vegetables are starting to be in season!
I’ve been looking for (even more) ways to save on groceries… and yet I came across this link (on a government site!) stating that for my family of 3 we should be spending $128/week to eat healthily. Um… we spend less than 1/2 of that a week and while it definitely takes some thought and careful planning, I think we eat fairly well. We spent just under $70 at the store this week and I thought that was a pretty bad grocery week ($10 of that was for 5 pounds of ground beef which will probably last us over a month… we are only using 1 pound this week, and another $4 was for vitamins for the little guy who is much better at remembering to take them than I am… maybe I should buy gummy vitamins for myself!)
Since I’ve never mentioned it, we tend to do cereal, oatmeal or eggs for breakfast (though with all that fruit and yogurt around I think I’ll try to make some smoothies this week). For lunch, we usually do leftovers, sandwiches, or salad (for me, at least… the 4 year old would eat PBJ for lunch every day if I’d let him.)
Lots of new recipes this week; I hope they are good!
Recipe update from last week — the egg drop soup was great and I finally made that Parmesan Arborio rice pilaf (which was great as well).
Monday 5/17 — Shredded Chicken Taco Salad/soft tacos for the boys; book club for me! 🙂
Tuesday 5/18 — Stroganoff Style Chicken with green peas
Thursday 5/19/10 — Leftover Buffet
Friday 5/20/10 — Breakfast for dinner: Eggs, bacon and Cheesy Hashbrown Casserole with fresh fruit
Saturday 5/21/10 — Pork chops, green beans, cooked apples, leftover hashbrown casserole
Sunday 5/22/10 — Chicken Mozzarella Spaghetti (made Saturday and reheated…) or leftovers if we have enough
My Tip of the Week: Look for ways to use up ingredients you already have on hand. We used some green onion in the egg drop soup but nowhere near a bunch of it… I decided to make this Balsamic Roasted Red Potatoes recipe yesterday instead of the mashed potatoes I’d planned to make… used up some more green onions and found another great recipe!