With the spring weather so up and down, I find that there are days to turn the oven on and days to grill. So I’m keeping my two-week meal plan flexible. That means that I can move things around as desired, but I’ve already bought all the groceries we need to have all of these meals. I make a second trip to the grocery store during week two of the cycle to replace our milk and produce, but I’ve been great about sticking to our $600/month grocery budget so far this year. If you’re thinking about reducing your grocery spending, first learn How to Set a Food Budget. Then, you can watch my short series of videos Grocery Savings Strategies and learn how to read store circulars, prep your grocery list, and more.
Here’s my two-week meal plan:
Sunday–Grilled Mediterranean Chicken with peppers, onions, and mushrooms and feta, pita bread
Meatless Monday–Spinach & Feta Pasta Salad
Tuesday–Pork Roast, baked potatoes and green beans
Wednesday–Spaghetti & Meatballs, broccoli
Thursday–Chicken Fajitas in the DCB, black beans and brown rice
Friday–Baked Mac & Cheese Casserole with broccoli
Saturday–Green Chile Chicken Casserole and salad
Sunday–Chicken Penne al Fresco in the DCB and green beans
Meatless Monday–Crustless Italian Spinach Pie and cornbread
Tuesday–Meatball Subs and salad
Wednesday–Slow Cooker Pork Ragu & Fettuccine and cauliflower
Thursday–Beef Tacos (from the freezer) with fixings, black beans and brown rice
Friday–Leftovers from the week
What’s on your spring meal plan?
Linked up to Menu Plan Monday at OrgJunkie.