Last week, I shared how I'm sticking to a $100/week grocery budget with one (possibly two) shopping trip per week for my family of five. This week, our fridge was bare but I wanted to work around some of the items I had on hand in the pantry. Once I saw brown rice and a can of pineapple, it was easy to plan for Pineapple Pork. Besides pork in the freezer, I have chicken and tilapia, so that formed the base for my meals this week. I always like to have a few vegetarian dinners, too; it's healthier for us and tends to cost less.
Monday–Broccoli Pie (I replace the Bisquick in the recipe with Gluten-Free Baking Mix, and I leave out the chicken to make it vegetarian), gluten-free corn muffins
Tuesday–Crockpot Tortilla Soup, leftover corn muffins
Wednesday–Pineapple Pork, brown rice, green beans
Thursday–Rosemary Chicken Stew (from Relish!), salad, gluten-free biscuits
Friday–Macaroni & Cheese Casserole, broccoli
Saturday–I'll be out of town visiting my new baby nephew (yay!), so I'm leaving my hubby a pan of stuffed shells to heat up and serve with green beans or broccoli.