• 2014 $50 Budget Menu Plan week #36 and #37

    2014 $50 Budget Menu Plan Weeks #36 and #37: At some times of the year it's just not feasible to shop on a weekly basis. During these times we like to use bi-weekly or monthly menu plans. The next few weeks we'll be sharing bi-weekly menus with you . . .
    In the past we've looked forward to the shop trip that follows labor day weekend because it generally means decent sales on meat, this year the sales were pitiful, seemingly everywhere we looked. We did manage to find some Boston Butts on sale,
    which is pork for those of you that aren't overly familiar with your cuts of meat. September is also national Chicken month, so at some point we should still be able to score a good stock-up deal on chicken, preferably boneless and skinless! I haven't dug through the garden yet, but I'm really hoping that our sweet potatoes have done well, they should be ready in a couple more weeks!

    This week we purchased the following
    : 25# Boston Butt on Sale ($1.48lb), 2 whole chickens, 2 pork loins, Quinoa, greek yogurt, pumpkin, sweet potatoes,
    avocado, cabbage, bok choy, Milk, 10 packages frozen veggies (various- corn, peas, green beans, etc), yeast, bananas, cantaloupe, portabella mushrooms, total spent $101.12

    Freebies we picked up this week: Turkey Hill Ice Cream (Free Coupon) (vanilla)

    From our Backyard: Fresh Eggs (approximately 18-30 per Day)

    From our Windowsill/ Garden: Fresh Herbs (Cilantro, Parsley, Rosemary, dill, oregano, basil, mint), green peppers, jalapeno peppers, Butternut Squash, Hubbard Squash, carrots

    Breakfast Ideas:


    Lunches: As we've mentioned in the past, we're really not big lunch eaters, but here are a few options that are available: Leftovers, PB
    & J, Egg Salad Wraps, Chicken Salad Wraps (from the leftover chicken).

    Week #36

    Monday September 8th:

    • Dinner: Beef & Bean Burrito Casserole style (make the burritos, line them in a 9x13 dish, dump some salsa on top, sprinkle lightly with cheese, bake)


    Tuesday September 9th:



    Wednesday September 10th:

    • Dinner: Pork Stir Fry (using leftover pork loin from previous night) over steamed Jasmine rice with homemade Egg Rolls


    Thursday September 11th:



    Friday September 12th:



    Saturday September 13th: Gathering with friends, Potluck- bringing a hot dish-



    Sunday September 14th:

    • Dinner: Sesame Portabella Bok Choy over quinoa (There's no real recipe for this one, just slice the bok choy & mushrooms thinly, saute them in a couple tablespoons of sesame oil, toss in a Tbs of minced garlic, add a TBS or so of Soy sauce, an onion sliced thinly
      and a couple cups of fresh or frozen green beans. Mix it into some hot cooked quinoa or dump it on top. The entire dish takes about 20 minutes, lots of flavor, pretty cheap.

    Week #37

    Monday September 15th:



    Tuesday September 16th:



    Wednesday September 17th:

    • Dinner: Chicken Pot Pie filling over Biscuits (using leftover chicken from the roasted chicken Dinner)


    Thursday September 18th:



    Friday September 19th:



    Saturday September 20th:



    Sunday September 21st:



    Various Snacks & Desserts:





    Drinks Available:
    * Iced Tea (Unsweetened or Sweet Tea)
    * Coffee
    * Hot Chocolate/Cocoa

    Less Likely to be used,
    but still available:
    * Copycat Gatorade
    * CopyCat Arizona Green Tea
    * Lemonade
    * Iced Coffee Drinks
    * Almond Milk

    ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
    FYI: Wraps mentioned are tortillas that we make ahead of time. Various flavors include sun-dried tomato, spinach wraps, bacon tortillas (usually used for scrambled egg burritos!), etc.

    It's a little bit harder to have fresh veggies on a bi-weekly menu plan so we end up using veggies that have a longer "shelf" life, like cabbage, sweet potatoes, carrots, etc.


    For Further reading/help we recommend the following:

    • $50 Dollar Menu Frequently Asked Questions - There are certain questions that seem to pop up again and again, so rather than be redundant and repeat answers, we've put them all in one convenient place for you!
      • Basic Questions- Why we don't provide a shopping list, Random ingredients that aren't in the shopping list, are groceries cheaper , etc



      • More Questions- more in depth questions regarding dietary guidelines, dealing with picky eaters, junk food and more



      • It Doesn't Add up- Learn why some items in the Menu plan aren't listed in this weeks grocery purchase list & how it all
        comes together



    • September Sales Trends- not sure what Should be on sale right now? Here is a list of the current Sales trends throughout the month of July so you know what savings to expect and look forward to.




    • $50 Weekly Menu Plan Help across the USA- Do you find yourself struggling to reduce your grocery bill each month? Check out our Menu plan help across the USA to see if your area has been featured for more 1-on-1 help, if not, feel free to add your request to have your city/state featured.


    • Making Fruits & Veggies Last: At the beginning of each week we prepare the vegetables and fruits to make meal preparation easier during the week and to save money by preventing waste. You can read more about that here.



    Can Stock Photo Inc. / FomaA
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