I am heading into day 9 of my 14-day, $100 per week 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 this month 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 not a $30-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? Is there a particular food you’ve never tried?
Venison, perhaps? We eat a lot of that.
Kristy Howard is a pastor’s wife, second-generation homeschooling mom of five, and a passionate believer in friendship, coffee, and quiet time! Kristy writes about motherhood, ministry and life at KristysCottage.com.