March 1, 2010

Meal Planning Monday

We have a house guest this week, and later in the month, we will have others staying over.  Our daughter’s 4th birthday party is scheduled.  Our anniversary is on the 18th.  St. Pat’s is one of my favorite holidays to celebrate…then there is the prepping for Easter early next month.  How does your grocery budget adjust when you have more entertaining and events scheduled?  In planning for our monthly budget, Hubby and I discussed whether or not to adjust our $350 figure based on all that is planned for March.  While I’m still shooting for $350 this month, I’m giving myself the wiggle room of a budget of $400 for the month.  We’ll see how it goes. Do any of you have any suggestions for me on budgeting for extra events? 

The plan for this week

Breakfasts—scrambled omelet, soaked oatmeal, cheese toast, sausage biscuits, boiled eggs and fruit, and egg toast.  I will definitely miss the free breakfast at Chick-fil-a this week.  It was fun while it lasted, though!  I keep thinking about how yummy the chicken and egg bagel was, and I know I’ll be buying one soon.

Lunches—Beans and rice, tuna fish salad and crackers, our daughter loves pb and honey, soup from the freezer, and leftovers

Suppers

Since this week’s schedule is a little up in the air, I might switch some meals around. Having a plan of what we will eat, though, makes sure that I have the ingredients available when I’m ready to cook.

Monday—Venison steak, black eyed peas, roasted butternut squash

Tuesday—Lemon pepper chicken, roasted asparagus, and leftover butternut squash

Wednesday—I’ll be making food for the children’s program at church.  I have a Mexican themed night planned.  We’ll either do tacos or quesadillas, Spanish rice, chips and salsa, and they’ll celebrate a birthday with a special dessert.

ThursdayAgape Basketball Game and Fundraiser--I’m sure we’ll pick up something to eat there to help support the fundraising efforts.

Friday—Cajun shrimp, rice, home-canned green beans, and fruit salad

Saturday—Pasta with pesto from the freezer

SundayShepherd’s Pie

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