This week I am working with my two-page menu plan to get myself in gear for my September food goal – buying only fresh fruits, veggies, milk, cream, and maybe meat. Our monthly food budget for seven people has been $600, but in September, my goal is to save 50%, using what I’ve stocked in the freezer and pantry.
The other aspect to the two-page menu plan is to “sneak” veggies into dishes. This helps me use up those cubes I froze last summer, plus stretch more expensive ingredients and build in extra nutrition.
For breakfast, I’ve been putting together smoothie ingredients in the blender the night before and allowing them to defrost in the fridge overnight. All the smoothies have banana for sweetening; I stockpiled some over the summer when I found them at the produce place in the seconds section. Sometimes I add shredded carrot (last year’s harvest), sometimes cucumbers (I was caught with this one!), and today I’m trying dried swiss chard.
Monday – Sausage patties, Roasted potatoes and carrots, and green salad
Tuesday – Leftover chicken made into chicken salad, mac and cheese (pureed carrots), green salad
Wednesday – Spaghetti and meatballs (red pepper puree), green salad
Thursday – Leftovers and white rice cooked in chicken stock
Friday – Calzones (dried kale added to ricotta cheese), sauteed broccoli, carrots with Ranch dressing
- Sweet potato puree for lunch or snack
- Vegetables for stir fry for lunch
- Bread for sandwiches, plus extra loaf for freezer
- Extra batch of mac and cheese for freezer
- Flapjacks for freezer
- Pizza dough for freezer
- Green beans steamed and frozen
- Tomatoes prepped and frozen
For more menu ideas, check out Menu Plan Monday at Organizing Junkie!