2012 $50 Weekly Menu Week #14- Happy Spring! Easter has arrived and with it comes a plethora of deals on lovely spring veggies, hams and kids clothing. We were able to take advantage of price matching this week and get a couple hams for .48 a pound. Shrimp are also frequently on sale late march, early April and we were able to find it for 2lbs/$4. from a local vendor.
In addition to the ham & shrimp we picked up 2 cantaloupes, a few cucumbers, (lettuce from the garden) baby carrots, fresh broccoli, celery, potatoes, strawberries, apples, mayonnaise, tomatoes, peppers, sour cream and yeast. We also picked up another 4lb package of popcorn seeds as well. This is a quick-easy snack that everyone loves. Total Spent this week $49.13
* Breakfast: Bob Evans Gingered Buttermilk Breakfast Cake
* Lunch: Grilled Cheese
*Dinner: Shrimp Stir Fry on a bed of Jasmine Rice
* Breakfast: Egg in the Hole
* Lunch: Shrimp stir fry wraps
*Dinner: veggie & Cheese Omelet, toast
* Breakfast: Bacon Egg & Cheese Egg McMuffins
* Lunch: Cucumber Sandwiches
*Dinner: Italian Marinated Dijon Pepper Steak, Baked Potato, Steamed Broccoli
* Breakfast: Donuts
* Lunch: Cheeseburgers & Potato salad
*Dinner: Grilled Salsa chicken, salad
* Breakfast: oatmeal & toast
* Lunch: Leftover Bacon Spinach Rotini
*Dinner: Honey Chipotle Chicken, Salad
Sunday 8th: Happy Easter!
* Breakfast: Scrambled Eggs or Muffins (from the freezer)
* midday meal: Baked Ham w/ Brown Sugar Pineapple Sauce “gravy”, honey glazed baby carrots, Rosemary roasted red potatoes, biscuits or yeast rolls, deviled eggs
FYI: I have a giant baked ham on the menu for this week, much of next weeks menu plan will revolve around the leftovers, which we are really looking forward to! The steaks are from a previous week (about 2 weeks ago now) when we took advantage of a great sale. Cantaloupes were dirt cheap this week, I scored 4 for $2.50 at the farmers market.
Again- if you’re new to the site, we often make up large batches of bagels, french toast, waffles and various types of muffins and freeze them. These are what I like to call “Real Convenience” foods