I haven't been using my
Monthly Meal Planner as of late. It is still really handy, and I go to it for some ideas, but I have been trying an online weekly planner.
Shrinking on a Budget offers great weekly meal plans grocery lists provided for a really inexpensive price. I found it through Pinterest. I paid $6 for six months worth of weekly meal plans. I find that I spend around $150 each week at the grocery store anymore. Prices are on the rise, and having that menu planned out for me can be very convenient. I just cross off what we don't need, and sub out some of my family's faves for the recipes I know they won't touch. I have PICKY eaters in my family, so not every week works for our needs, but I have gotten some amazing new recipes to add to our catalog. Here is what we are eating next week. I made this menu myself, we are taking a break from the unfamiliar for my family's sake. They like safe and comfortable. Lunches and Breakfasts included! Happy eating-
Sunday, June 9-
Breakfast: Scrambled Eggs with salsa and whole wheat toast with fresh fruit (canned always subbed for fresh for my allergy ridden child- usually applesauce or light fruit cocktail or grapes- the lone fruit she can eat)
Lunch: leftovers from last week (spaghetti and BBQ)
Dinner: Turkey Tacos with corn tortillas and black beans
Monday, June 10-
Breakfast: Oatmeal (old Fashioned, not quick cooking) flavored with Cinnamon, raisins and honey
Lunch: Mom- Salad with turkey lunch meat and
Cilantro dressing and green salsa, fresh fruit and carrots with hummus. Snack: raw almonds and pecans.
Kids and Hubs: Turkey sandwiches with multigrain Pringles, fruit, juice/gatorade/water, dark chocolate square ( or squares if you are a grown man) and a cheese stick.
Dinner: Shredded BBQ crock pot chicken (can also be done with pork if it is on sale) on Whole Wheat Buns, Sweet potato fries (and regular fries for the picky ones), green beans.
Tuesday, June 11-
Breakfast: Granola Bar with Yogurt
Lunch: Mom- Same as day before (change up fruit for some variety) maybe use leftover BBQ chicken instead of lunch meat.
Kids and Hubs- Ham and Swiss Sandwiches, fruit, chips, and sweet treat.
Dinner: Pizza- Flatouts with Marinara and fresh Mozzarella. Pepperoni and veggies for toppings. Salad on the side with low fat dressing or Olive Oil and Vinegar,
Wednesday, June 12-
Breakfast- Cereal and fruit
Lunch: Leftover Pizza with side salad and Raisins.
Dinner: Grilling out baby~ Chicken, Steak and Hot Dogs- Corn on the Cob- fruit cocktail and baked beans.
Thursday, June 13-
Breakfast: Granola Bar and Yogurt
Lunch: Pulled chicken salad sandwiches from leftover grilled chicken, chips, fruit, carrot sticks.
Dinner: Fish Sticks- Mac and cheese- fruit cocktail and green beans.
Friday, June 14-
Breakfast: Oatmeal (old Fashioned, not quick cooking) flavored with Cinnamon, raisins and honey
Lunch: Mom- Salad with turkey lunch meat and
Cilantro dressing and green salsa, fresh fruit and carrots with hummus. Snack: raw almonds and pecans.
Kids and Hubs:
Turkey sandwiches with multigrain Pringles, fruit,
juice/gatorade/water, dark chocolate square ( or squares if you are a
grown man) and a cheese stick.
Dinner: Spaghetti with whole grain pasta, low sugar pasta sauce- salad with low fat dressing.
Saturday, June 15-
Breakfast: Whole Grain pancakes with fresh fruit and Maple Syrup
Lunch: Picnic style lunch with Sandwiches, deviled eggs, chips and fruit.
Dinner: Leftovers (anything that is left gets pulled out- hodge podge meal. Yum!) Peanut Butter and Jelly sams are thrown in if there are not enough leftovers.
