This is a general menu and the days are interchangeable based on your schedule. I like to cook when the evening is less hectic and when I am pressed for time due to scheduling, I tend to serve leftovers. In the 2 previous menus, I have indicated the leftover buffet on day 7 but in this week due to the fact the chicken is roasted on Monday, it needs to be eaten by Friday. If you decide to move the leftover night later in the week, cook the chicken later in the week as well.
This menu is based on the fact that you are getting carry over on some staples from Week 2 groceries. If this is the first time you are using a week long menu, cross check what you have in your pantry with what is needed.
I would also like to note that further savings can be realized if shopping sales, using coupons or buying store brand items.
The purpose of these menus is to demonstrate that good food can be served to your family when you find yourself on a tight budget if you do a small amount of planning and are willing to make a few simple recipes from scratch. Try to avoid fillers, junk food and soda, making the most of all the foods you serve.
Monday
B- Cereal with Sliced 1/2 Banana / Juice & Milk
D- Roasted Chicken / Mashed Potatoes / Corn / Milk
Tuesday
B- Yogurt / Peanut Butter Toast / Juice & Milk
D- Spaghetti with Marinara/ Zucchini Bread / Ice Cream / Milk
Wednesday
B- Scrambled Eggs / Toasted Zucchini Bread / Juice & Milk
D- Pork Chops / Rice / Carrots / Milk
Thursday
B- French Toast / Sliced Bananas / Juice & Milk
D- Hot Dogs on Wheat Buns / Baked Beans / Milk
Friday
B- Cereal with Strawberries / Juice & Milk
D- Dinner Buffet using all leftovers / Milk
Saturday
B- Fried Eggs / Toast / Juice & Milk
D- Spaghetti with Meatballs / Salad / Garlic Bread / Milk
Sunday
B- Buttermilk Pancakes with Fresh Strawberries / Juice & Milk
D- Grilled Provolone Sandwiches with Sliced Tomato / Home Fries / Fresh Baked Chocolate Chip Cookies / Milk
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