$60.00 A Week: Sunday Meal Prep + Weekly Meal Plan

Here we are at week 2 of the $60.00 a week challenge and still going strong!  We are using a lot of what we've already stockpiled which is good because our freezers are full.  F-U-L-L.  This is very good news because it means we purchased a lot of meat at low prices and preserved a lot of veggies.

This week we didn't need to buy a lot for the menu plan I created so we took the opportunity to stock
up on some meat.  Fresh Market has the same Tuesday special every week - sale prices on chicken breast and ground chuck, so we try to stock up on the ground chuck once a month or every other month.  Because I often mix ground beef with either ground turkey, ground pork, beans, or sausage, it tends to last quite a while.

I cut down the sugar in my morning coffee from 2 Tablespoons to 3/4 teaspoon. {I sometimes use honey - that has been cut down the same}.  Just enough to take the bitterness edge off.  As I previously mentioned, I had forgotten we had a craft show last Wednesday night so the Browned-Butter Seared Cod meal moved to this week.  I forgot to take chicken out last Wednesday night for Thursday's dinner.  We were just about to order out and I decided I could make frozen chicken work.  Sure enough, it did.  Just takes a little thinking outside of the box!

Sunday Prep:

  • Put together Monday morning's casserole so all I have to do is turn it on when I get up.
  • Chop veggies to be used as snacks
  • Soak walnuts for use in oatmeal and yogurt later in week
  • Throw frozen chicken & prepped/chopped veggies into a freezer bag for the Chicken & Rice Soup - this will make it easier to toss into the slow-cooker Wednesday morning to cook while I'm at work.
  • make Black-Bottom Cupcakes for a snack this week.

Meal Plan

Breakfast - Slow-Cooker Breakfast Casserole with a banana and Orange Julius on the side
Lunch - Meatball Subs with Veggies and Dip and Apple slices for snack
Dinner - Marinated Pork Tenderloin, Mac & Cheese and Scalloped Brussels Sprouts

Breakfast - Freezer Egg Sandwiches with banana on the side
Lunch - Leftover Sliders, Carrot and Celery Sticks with Yogurt and Apple with Peanut Butter for snack
Dinner - Bean Burrito {using this recipe minus the ground beef}, Mexican Rice and Corn Salad with Lime-Cilantro Dressing

Breakfast - Cereal or Oatmeal with Mixed Berries {frozen this past summer}
Lunch - Leftover Sliders, Veggies and Dip and Banana for snack
Dinner - Brown Butter Seared Cod with Clam Linguine and Steamed Green Beans

Breakfast - Freezer Breakfast Burrito with Apple on the side
Lunch - Chicken & Rice Soup with Yogurt and Jam for snack
Dinner - Slow-Cooker Pub Inspired Short Ribs with Butternut Risotto and Skillet Zucchini Saute

Breakfast - Cereal or Apple-Walnut Oatmeal
Lunch - Chicken & Rice Soup with Apple and Yogurt Dip for a snack
Dinner - Marinated Chicken Breast, Eggplant Parm and Pasta

Breakfast - Bacon and Potato Frittata with Toast and Banana
Lunch - Chicken Quesadillas {leftover chicken from Friday's dinner} with Salsa
Dinner - Stuffed Cabbage Rolls with Broccoli in Cheese Sauce

Breakfast - Oven-Baked Blueberry Pancake with Banana-Walnut Yogurt
Lunch - Taco Soup with Tortilla Chips
Dinner - Lasagna with Homemade Pumpkin Bread and Salad

Additional posts:
All the $60.00/Week Weekly Meal Plans10 Tips For Shrinking Your Grocery Budget to $60.00/Week
12 Ways To Save Money and Reduce Food Waste
10 Easy Things You Can Do To Save Money
16 Ways To Effectively Cut Your Food Budget
 $60.00 A Week Food Budget Challenge

1 comment

daisy g said...

Sounds like you've got this preplanning down pat! Don't you just love the crockpot?