If you have the opportunity, you are better off setting $40 or so a month aside to purchase meats in bulk and purchasing meat all at once. However, this requires you to have freezer space and a little cash up front. With these weekly menus (of approximately $50 per week), I'm trying to share ideas with you on how to get cheaper, healthier groceries when you don't have extra money up front.
So, with that in mind, I took advantage of the price on the chicken and purchased 2 large packages of boneless, skinless chicken for $22.54 (which is 12.75#'s of chicken). I divided these up into 6 vacuum sealed packages of 2 1/4 pounds per package, (which is enough for 6 meals) for 2 adults, 2 teenage boys & 1 friend (or pre-planned leftovers).
This left our weekly budget with just under $28. Using the grocery guide, I took advantage of the sales in our area and purchased the following: 2 heads of lettuce, 2 fresh tomatoes, 1 green pepper, 4 cukes, cream cheese, 15 lbs potatoes, celery, mushrooms, sliced swiss cheese, a bag of flour to help restock the pantry, 3 cans of tuna, 5 bags of frozen veggies, Milk, 3 lbs ground turkey.
January 10th- 16th
- Breakfast: cereal or oatmeal
- Lunch: Tuna Salad Wrap (Homemade tomato basil tortilla)
- Dinner: Cabbage Chicken Saute, garlic rolls (cabbage was from week 1!)
- Breakfast: homemade yogurt with sliced peaches (home canned)
- Lunch: Egg Salad Sandwiches
- Dinner: New England Chop Suey, fresh homemade garlic Rolls
- Breakfast: French Toast (from week 1- froze extras!)
- Lunch: leftover chop suey
- Dinner: Chicken Vegetable Stew, Cornbread
- Breakfast: Bagels & Cream Cheese
- Lunch: leftover chicken veggie stew, or PB & J
- Dinner: Potato Pirohi-Perogie, side salad
- Breakfast: poached eggs on biscuits
- Lunch: Crab Stuffed Mushrooms , salad
- Dinner: Grilled Pork Chops, Seasoned Grilled Potatoes & onions, Steamed Broccoli (pork is from week #1 )
- Breakfast: Blueberry Pancakes, Maple Syrup
- Lunch: Fifty Cent Soup, cornbread
- Dinner: Honey Sesame Chicken, Scalloped Potatoes, Salad
- Breakfast: Eggs, Hash Browns, Toasted Biscuits
- Lunch: Tomato Basil Pasta w/ marinara sauce
- Dinner: "Restaurant Night" - this isn't actually eating out, instead we use the individual portion size meals that have been vacuum sealed and frozen. See the ebook for details
- Microwave Popcorn
- granola bars
- Apples & Caramel Dip
- Carrot Sticks w/ Cucumber Dip
- Beef Jerky
- Deviled Eggs
- Welches Grape Juice (I had 3 free bottles in week 1!)
- Apple Juice (a loss leader item this week)
- Iced Tea or herbal teas
A few things I'd like to share:
If you've been following the menu each week, you may already know that I purchase most fruits and veggies in season, or grow as many as possible in our garden.
Many items are made in batches and frozen, such as the bagels. I also tend to make batches of biscuits and homemade rolls as well and freeze them so that I have them on hand. I find that it's much easier to prepare fast meals when you have a few basics prepared ahead of time. I'm not a fan of buying "convenience" foods at the supermarket.