One of the main ways I stay on my grocery budget (which is $500/month for our family of five) is by using what we have. This week, I went through the pantry and freezer before making my meal plan to use up some food that's been stored for a while. About a month ago, I made homemade chicken broth in the slow cooker and used some of the cooked chicken to make a double batch of Tortilla Soup. That extra meal comes out of the freezer this week to help us through the busy weeknights, along with a pasta salad that I can make earlier in the day instead of at dinnertime. Another budget help is working around my store's sales ad. I plan to use the on-sale vegetables and meats to keep costs down. Here's the plan:
Meatless Monday Spinach & Feta Omelets and Rosemary Potatoes
Tuesday Spanish Rice Casserole and green beans. I'm trying this recipe from Make it Fast, Cook it Slow, one of my favorite cookbooks (all gluten-free and slow cooker meals!). This was on last week's meal plan but I didn't get to it.
Wednesday Tortilla Soup, cornbread
Thursday Pineapple Pork Chops, brown rice, broccoli
Friday Pizza night–I'm just getting frozen pizzas for the fam and making my own on GF bread, salad
Saturday Grilling again with our neighbors–yum!
For more meal plans and recipes, head over to the Menu Plan Monday linky at OrgJunkie.