Last week I started a new weekly feature called "What Can I Buy For $25 Today?". To say it was a hit would be an understatement. People have been emailing me all week with questions and asking for recipes.
This weekly feature will have at least one meal plan for 4 to 5 supper meals that will feed a family of 4. Some weeks I will show 2 meal plans, but I may not be able to do that every week based on flyer sales. (more…)
People ask me every week about my menu plan and how I feed my family for the amount I spend. Today I decided to share a weekly feature that will show you how to plan 4 to 5 meals with only $25. All these meals would feed 2 adults and 2 children for a suppertime meal.
It is the last day of the sales cycle for most stores, so I will do this on Monday's from now on, giving you the opportunity to copy it. (more…)
As I have mentioned before, I don't assign a day to the meal usually, allowing us to pick the meal each day. I buy and prep for 5-6 meals a week, leaving 1 or 2 supper meals open for leftovers or maybe a dinner with our extended family.
Once again, this week's meals are almost all from my freezer and pantry. We have used up most of the meat and prepped meals in our freezer, so I will be doing a big restock over the next few months as I see sales, and when I get the opportunity to prep freezer meals.
Basics Of Meal Planning:
- Go through flyers for best prices. Also check online for specials at local butchers, farmer's markets, bakeries and shops.
- Check freezer, fridge, pantry and make as many meals as possible with these items and items on sale this week.
- Make menu and shopping list.
Here's what I purchased yesterday:
- 2x brick Cheese $3.99 each ($7.98)
- Tuna $0.99
- Broccoli $2.49
- 2x Dozen Eggs $1.77 each ($3.54)
From my kitchen, freezer or pantry:
- Chicken (in freezer)
- Salmon (in freezer)
- Ground Beef (in freezer)
- Canned Beans
- BBQ Sauce
I usually use this format to plan. Not assigning a day to the meal, but rather having everything prepped to make whichever I feel like doing that day. Here is my plan for this week. Recipes will be added as well, as I get them photographed and posted.
SUPPER TIME MEALS THIS WEEK
- Roasted Veggies, Black Beans, Quinoa & Salsa Chicken
- Lasagna Rolls (recipe to come on blog this week)
- Broccoli & Cheese Casserole
- Roasted Carrots and Parsnip (fries) & BBQ Chicken
- Beef and Barley Soup (already prepped in freezer to cook in slow cooker)
We have options ready and available.
Most of our lunches are left overs or salad with some form of protein. I use chicken from the roasted chicken I cook each week, or fish to have with salads.
Check out some of our previous meal plans HERE.
Each week I have been sharing my meal plan and I hope you are enjoying the posts. As I have mentioned before, I don't assign a day to the meal usually, allowing us to pick the meal each day. I buy and prep for 5-6 meals a week, leaving 1 or 2 supper meals open for leftovers or maybe a dinner with our extended family.
Our Weekly Meal Plan - March 12th
Getting back into a regular routine with school back in and my Sculpt menu plan in place. This week's menu is mostly from our freezer with a few fresh food purchases.
Our Weekly Meal Plan - March 6th- Easy this week, I cheated a little
This past week was a little hectic and I was just plain feeling lazy yesterday, so I cheated. Picking up 2 rotisserie chicken made meal prep and planning a little easier this week. Honestly, it didn't even cost me more than I would normally spend on meals, so, why not??