I am heading into day 9 of my $100 per week, 14-day menu plan, and so far it’s been great!
The simplicity of having meals spelled out and prepped has been a huge blessing, and cutting $50 out of our grocery budget each week is a nice perk too.
I’m sharing my two-week menu with you in this post, and this is pretty much a picture of what our family eats on a regular basis.
We aren’t fancy or gourmet, but we eat a pretty wide variety of foods (most of the time).
We aren’t food purists, but we try to stick with as healthy, organic, and “whole food” as we can.
I’m no longer a 50-dollars-a-week grocery shopper, but I am frugal and enjoy creating “new” meals out of left-overs.
I create menus using the foods we have on hand, and this particular menu features the groceries I stocked up on at Central Market at the beginning of this month, plus what I had stashed in my pantry and freezer.
Right now, we’re focusing on a lot of staples (rice, any one?), fresh and frozen veggies, and I’m basically cleaning out the stash of meat in our freezer.
It’s true, some days feel a bit like the “rice and beans, beans and rice”, routine, as Dave Ramsey would say. But that’s okay!
We are eating well, so I can’t complain!
And Here’s the Menu…
A lot of the recipes I’m using in this menu are ones I’ve shared here on this blog; I linked to those, in case you’d like to check them out.
Other recipes are ones I included in one of my menu planning ebooks; I marked those with an *, and linked to the ebook where you can find it if you’re interested.
Here’s what my 14-day menu looks like-
Organic Popped Corn
Peanut Butter and Celery Sticks
Organic Baby Carrots
Blueberry Oat Muffins (recipe yields 2 dozen muffins per batch)
Yogurt (organic cow’s milk yogurt, and So Delicious coconut milk yogurt for the allergy folks)
Fruit (fresh and frozen)
*Nutbutter Toast with a Twist (on sprouted wheat bread, or gluten-free bread for the wheat intolerant)
Lunches & Suppers:
Day 4: Lunch- Crock Pot Potatoes | Black Beans with Rice & Chicken
Day 5: Lunch- left-over Spicy Vegetable Soup | Supper- left-over Black Beans with Rice & Chicken & a tossed salad
Day 6: Lunch- Baked Blueberry Oatmeal (we eat oatmeal for lunch or supper once-a-week) | Supper- Pita Pizza’s & salad
Day 7: Lunch- Little Italy Soup | Supper- left-over soup & a tossed salad
Day 9: Lunch- *Pecan Salmon Patties & Steamed Peas | Supper- Chili & Cornbread
Day 10: Lunch- Crock Pot Potatoes | Supper- Veggie & Venison Stew
Day 11: Lunch- Baked Quiche | Supper- Pot Pie (made with left-over stew)
Day 14: Lunch- left-overs | Supper- Stir-fried Beef & Spinach
So this is it: my two-week menu plan, and a glimpse at the way we eat around here.
What about you? What do you eat a lot of?