having a plan for each week is a great help in budgeting and time management. there are a number of bloggers who post their menu plans each monday, and i am joining them to help you. My husband is working from home this week so breakfasts are a bit more extravagant than usual!
monday 3/1
breakfast: bacon, eggs & fruit
lunch: vegetable soup with cabbage, green beans, onion & tomato
dinner: spaghetti & green salad
tuesday 3/2
breakfast: sticky toffee stuffed pancakes with homemade whipped cream
lunch: peanut butter & jelly sandwiches & a banana
dinner: chicken fried rice
wednesday 3/3
breakfast: peanut butter smoothie & breakfast bars
lunch: leftover soup from monday
dinner: bacon, lettuce, avocado & tomato sandwiches
thursday 3/4
breakfast: gluten free crepes with strawberry jam
lunch: tuna melts in your mouth sandwiches and green salad
dinner: meatloaf, baked sweet potato and salad
friday 3/5
breakfast: orange bread, creamy dreamy orange freeze smoothies
lunch: peanut butter & jelly sandwiches and apple slices
dinner: roast chicken & winter root vegetables (beets, turnips, carrots, onions)
saturday 3/6
breakfast: sausage, eggs & cantaloupe
lunch: egg salad in homemade gluten free pita pockets with veggies
dinner: braised lamb shanks w/ white bean salad
sunday 3/7
breakfast: raspberry smoothie & fruit
lunch: mexican chicken & “rice”
dinner: homemade Armenian mezze with family
Menu planning is the single most important part of healthy eating I can share with you. I used to look at the clock about 5 pm every night and have zero idea what I would be feeding my family. This led me to the store where we all spend more money (hint: stay out of the store, save money!).
With a plan I am much more likely to prepare our meals, thereby saving the money we might otherwise spend on take out or less nutritious fare.
Here is my meal plan for the next seven days:
2/19
Br: Grain free nut granola (homemade) with raw milk and oranges
Lu: Green salad with tomato, grilled chicken breast & green bell pepper
Dr: White chili & green salad
2/20
Br: Purely pecan pancakes with maple syrup and melon
Lu: Curry chicken salad on lettuce leaves
Dr: Vegetable frittata
Make bread for tomorrow
2/21
Br: Yogurt, fresh fruit & sausage
Lu: Egg salad sandwiches & fruit
Dr: Our local chicken farmer is hosting a dinner tonight so we will be there.
2/22
Br: Almond cherry muffins & yogurt
Lu: Soup made with homemade broth, corn celery & shredded chicken
Dr: Taco salad with avocado, tomato, kidney beans, cheddar cheese and tortilla chips
Make sandwich rolls for tomorrow
2/23
Br: Yogurt & fruit
Lu: Baked beans & hot dogs
Dr: Sloppy Joe’s on sandwich rolls with green salad
Make bread for lunch tomorrow
2/24
Br: Peanut butter smoothie & homemade snack bars
Lu: Turkey sandwiches with tomato & avocado
Dr: Crock-pot chalupas with tortilla chips and green salad
2/25
Br: Bacon & eggs
Lu: Crackers with cheese and fresh fruit
Dr: Smothered pork chops, brown rice & green beans
2/26
Br: Parfait w/yogurt, fruit & granola
Lu: Ham & cheese rollups in lettuce
Dr: Homemade pizza and green salad
As I planned this menu I tried to use up what I already have in stock or in my pantry. I am working very hard to feed my family of six for $150/week. Keep in mind that we eat all organic produce, raw milk and locally grown meats so it’s more expensive than what is found in the local supermarket. I also make all of our bread and we eat at home 99% of the time.
What does your menu plan look like for the next week?
Happy Cooking,
RFC
