• $50 Weekly Menu- Week 2

    Week 2 Grocery Notes: While I didn't get a chance to take a photograph of our grocery deals this week, I did manage to find boneless skinless chicken breast on sale at Walmart for $1.77 a pound. Chicken is pretty easy to find cheap and if given the opportunity, I prefer to purchase boneless, skinless breasts.

    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


    Monday 10th:

    • Breakfast: cereal or oatmeal
    • Lunch: Tuna Salad Wrap (Homemade tomato basil tortilla)
    • Dinner: Cabbage Chicken Saute, garlic rolls (cabbage was from week 1!)


    Tuesday 11th:



    Wednesday 12th

    • Breakfast: French Toast (from week 1- froze extras!)
    • Lunch: leftover chop suey
    • Dinner: Chicken Vegetable Stew, Cornbread


    Thursday 13th


    • Breakfast:
      Bagels & Cream Cheese
    • Lunch: leftover chicken veggie stew, or PB & J
    • Dinner: Potato Pirohi-Perogie, side salad


    Friday 14th

    • 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 )


    Saturday 15th:



    Sunday 16th

    • 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


    Various Snacks:


    Drinks included:

    • Welches Grape Juice (I had 3 free bottles in week 1!)
    • Apple Juice (a loss leader item this week)
    • Iced Tea or herbal teas
    • Coffee


    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.
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