October 4, 2010

Meal Planning, Week of 10/4

Thanks for being so patient with me folks!  September was a crazy busy month for our family, and the last week was especially so.  I spent much of the weekend recuperating, and I appreciate you hanging in there with me.

This meal plan is for 2 adults and 1 child and the occasional guest to dine with us.  NOTE—I often make enough food to freeze or have for another meal.  Because of this, leftovers are counted as $0 on the menu.


Tilapia with lemon and dill (tilapia on 20% off sale this week at Kroger) $4

Salad (organic greens marked down at Kroger, veggies from the garden and some leftover from Ladies Night Out) $1

Baked potatoes with butter and chives (chives from the garden, potatoes on sale) $1

Approximate cost: $6



Chicken stuffed with goat cheese (chicken on sale at Kroger this week, goat cheese free after coupon) $3.50

Any leftover salad

Rice (only a dime after coupon) 10cts

Squash from the freezer (free from the garden)

Approximate cost: $3.60



I’ll be helping with the children's program at church that evening.  We’ll have a Mexican themed night—beans, rice, cheese quesadillas.

Approximate cost: $0 (out of church budget)




(I’m making a big batch to bring to the church for the Faithstock event this weekend.  We’ll have some of it tonight as our supper.  Made with organic beef) $5

Sliced tomatoes from the garden (yes, we still have some coming in!) $0

Approximate cost: $5



Simple supper tonight since we’ll probably be working on Faithstock today. 

Soup from the freezer (leftovers)

Approximate cost: $0



Faithstock 12-8pm at Faith UMC 

We’ll eat there

Approximate cost: $0



Homemade chicken and dumplings (organic chicken bought marked down and with coupon) $6

Whenever I make a big batch like this, we eat the leftovers for the next few meals.

Approximate cost: $6

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