All meat this week comes from the massive stash I've purchased over the last couple of months. Our 2 stand-alone freezers are FULL. I have successfully stockpiled a plethora of chicken, steak, pork ribs, pork chops, burger, and a bit of seafood all at rock bottom prices. Add to that a garden full of veggies and we are set for quite some time. In fact, J wanted to stockpile a few boxes of an Italian Ice he likes and, well, there just wasn't room for more than 2 boxes of it.
We're still in the midst of summer weather which means I continue to try and utilize the grill and slow-cooker. I have started using the grill more as an oven so I don't have to turn the actual oven on and heat up the house. I have no idea what's taken me so long to give this a try. It has worked out great!
Weekly Meal Plan
Monday:
Breakfast - Overnight {slow-cooker} Oatmeal with Pecans & Fresh Blueberries
Lunch - Out
Dinner - Cheesy Chicken Poppers, Baked French Fries and Asian Salad
Tuesday:
Breakfast - English Muffins with Peanut Butter & Jam & Fresh Fruit
Lunch - Leftover Asian Salad with Chicken
Dinner - Slow-Cooker Pulled Pork Sandwiches with homemade Mac & Cheese and Corn-on-the-Cob
Wednesday:
Breakfast - Overnight {slow-cooker} Oatmeal with Pecans & Fresh Blueberries
Lunch - Leftover Pulled Pork Sandwich
Dinner - Seafood Stuffed Sole with Rice and Massaged Kale Salad
Thursday:
Breakfast - English Muffins with Peanut Butter & Jam & Fresh Fruit
Lunch - Leftover Asian Salad with Chicken
Dinner - Baked {homemade} Chicken Nuggets with Honey-Mustard Sauce, homemade Cheesy Tator Tots and Green Salad
Friday:
Breakfast - Overnight {slow-cooker} Oatmeal with Pecans & Fresh Blueberries
Lunch - Leftover Pulled Pork Sandwich
Dinner - Bleu Cheese Burgers on Homemade Ciabatta Rolls with Potato Salad and Grilled Corn-On-The-Cob
Saturday:
Breakfast - Southwestern Breakfast Burritos with Homemade Salsa
Lunch - Ham & Cheese Pretzel Pinwheels with Macaroni Salad
Dinner - Slow-Cooker Bourbon Chicken over Rice with Steamed Green Beans
Sunday:
Breakfast - Eggs over Hashbrown Waffles with Breakfast Sausage
Lunch - Sandwich with leftover chicken
Dinner - Braised Pork Chops in Milk & Dijon with Smoked Twice-Baked Potatoes, Massaged Kale Salad & No-Knead Artisan Bread
Sunday Prep:
- make a batch of no-knead bread dough to store in the refrigerator {this will be used for the ciabatta rolls and artisan dinner bread - both baked on the grill on a pizza stone}
Weekly Food Costs:
Hannaford: $16.56
- pearl-size mozzarella, pasta, yogurt
Commissary: $23.42
- ginger root, tomato sauce {back-stock}, iced tea, sugar, ground chicken, ham lunch meat, cheese, english muffins
Farmers' Market: $11.00
- corn, milk, cream
3 comments:
Hello! Lovely work with the meal planning and budgeting. I wanted to ask about your meat freezing/stockpiling. Do you purchase when on sale? From local sources? Ever use big stores like Costco? Do you purchase organic, etc? Would be v. helpful for my own budgeting. Thank you!!
Victoria - thank you very much! The chickens we raise ourselves and pay to have butchered. The remaining meat is primarily from the grocery stores, as big box stores don't often have "sale" prices. We do purchase organic when it's marked down well but unfortunately that's not too often. I've written down the stores regular prices per pound for the cuts we use most frequently as well as their sale prices so that I know if I find those cuts even cheaper than the regular sale price to stock up as much as possible. We use a vacuum sealer to seal the meat into serving size amounts so they will last up to a year. Hope this helps!!
This was a great help, thank you!
Post a Comment