When you start with meal planning, some weeks will be more expensive, as you may have to stock up on basics. I also use bulk buying at the warehouse store to save money, and the weeks I go there are more expensive. However, other weeks will be quite cheap, which evens it all out! Be sure to modify the plans to meet your own family’s size and dietary needs.
Here’s this week’s menu:
Monday 2/13: Rotisserie chicken, parmesan couscous, salad
Tuesday 2/14: Heart shaped meatloaf, baked potatoes, steamed green beans
Wednesday 2/15: Eating at my dad’s house for his birthday! (Happy birthday, old man!)
Thursday 2/16: Eggs benedict with asparagus
Friday 2/17: Shrimp stir fry with lemon sauce and snap peas, brown rice
Saturday 2/18: Cheese and tomato lasagna, salad
Sunday 2/19: Grilled salmon filets, wild rice pilaf, salad
After I make my meal plan, I check my pantry and fridge for what I already have. I will also add anything I’m running low on to my shopping list, and I clean out any expired foods. Since my fridge and pantry are as empty as they ever get, I take a few minutes and straighten them up, and wipe them out while I’m at it.
extra virgin olive oil
better than bouillon chicken broth base
Parmigiano reggiano cheese
gallon freezer storage bags
REGULAR GROCERY STORE:
near east parmesan couscous
1 head red leaf lettuce
1 package grape tomatoes
1 package dried cranberries with glazed walnuts salad topper
1 head garlic
1 bunch asparagus
1 bunch celery
1 bunch parsley
1 pound snap peas
1 bunch green onions
1 small knob ginger
rice a roni wild rice pilaf
curly edged lasagna noodles
1 (14 oz) can diced tomatoes
1 (28 oz) can crushed tomatoes
1 pound cottage cheese
8 ounces imported Italian fontina cheese
small container sour cream
1 bag semi sweet chocolate chips
1 pint whipping cream
1 package english muffins
15 grams freeze dried strawberries
When you get home from shopping, it’s time to prep.
Freeze the shrimp.
Use a kitchen scale to portion out the salmon into 4 ounce fillets. Wrap each filet in plastic wrap, and then place the wrapped fillets inside a gallon freezer bag and freeze.
Use a kitchen scale to portion out the ground beef into 1 1/2 pound portions, placing each in its own gallon freezer bag. Place one bag in the fridge for tomorrow’s meatloaf. Freeze the remaining bags.
Cut up the head of red leaf lettuce and place in a salad spinner. Wash and spin dry. Place a paper towel into a gallon freezer bag, then add the lettuce. Seal and refrigerate.
Make my balsamic and soy salad dressing and refrigerate.
You’re now ready for the week! Since the shopping and prepping is a lot of work, the dinner for tonight is quite easy; serve the rotisserie chicken with the parmesan couscous, prepared according to the package directions. Place a couple handfuls of the lettuce in a salad bowl, add some of the grape tomatoes, halved, and some of the cranberry and walnut blend. Toss with some of the salad dressing and serve.