I confess with taking classes full-time, volunteer work, ALL my daughter’s activities, potty-training and The Boy weaning himself off naps, the menu plan has not been in effect in weeks. It seems like all we do is race from one thing to another and I have been eating a bowl of chocolate crispies for dinner around 11 every night while I do my homework.The goal for the next week is to reclaim dinnertime. Our oven is still on the fritz so I haven’t planned a lot around using it. I hope it happens to come back to life soon because I am craving banana bread!
Chicken Noodle Soup in the crock pot and salad (free Ronzoni pasta, chicken broth, canned chicken, carrots and onions)
Hot dogs with beans (or pigs in blankets if the oven comes on) and the yummy Waldorf Salad my mom made us
Sloppy Joes-(we had hamburger buns left from the BBQ we didn’t have this weekend and previously cooked ground beef/turkey mix in freezer)
French’s Onion Chicken Fingers from freezer cooking session last time the oven worked-reheated in the microwave, veggies, Wacky-Mac
Monte-Cristo Sandwiches, fruit and veggies- made with all that markdown lunch meat from Safeway last month
Baked Ziti from previous freezer cooking made with free pasta and $.99 ground pork
I don’t think any of the dinners cost more than $5 total and still have a long way to go on our freezer clean-out. Right now we are averaging a short power cooking session once a week of sixty to ninety minutes and making lunches at the same time. The budget has been about the same all summer with going to Sprouts on Wednesdays (double ad day) and spending about $30 on the produce that is on sale. We plan for $75 a week which leaves me about $20-$30 to spend on grocery store stock up deals and the rest being put aside for a monthly Sam’s Club trip to buy meat, dairy and frozen vegetables and paper products when I don’t find any great deals elsewhere.