$60.00 A Week Grocery Budget Challenge + Weekly Meal Plan - Week of October 24, 2016

Cinnamon Swirl bread is one of my FAVORITE breads ever.  It's not too difficult to make, makes 3 loaves (or 2 plus a tray of cinnamon rolls......which is my personal choice of using the dough), and is amazing toasted on a cold fall morning.

Some of our veggies are still coming from the garden.  Potatoes, carrots and kale continue to make themselves available.  Have I mentioned how much I love growing a garden???  Because most of this weeks meals come from the freezer, garden and pantry, I used some of this week's budget to stock up on a few things that I like to have on hand in case I need to create a different meal one night.

The last meal plan and this week's are a bit late.  It's been a sick household the last 2 weeks with me still suffering the remnants of a sinus infection.  Here's to hoping we can put this behind us.  Soon!

Weekly Meal Plan

Monday
Breakfast: Cinnamon Swirl Bread
Lunch: Chicken, Kale & Sweet Potato Soup
Dinner: Boston Baked Cod, Pasta with garlic butter and Roasted Squash

Tuesday
Breakfast: Apple-Walnut Oatmeal
Lunch: Black Bean Quesadillas
Dinner: Herb-Roasted Chicken Quarter with Roasted Root Vegetables

Wednesday
Breakfast: Cinnamon Swirl Bread
Lunch: Chicken, Kale & Sweet Potato Soup
Dinner: Taco Meat Quesadillas, Easy Mexican Rice and Salad

Thursday
Breakfast: Apple-Walnut Oatmeal
Lunch: Black Bean Quesadillas
Dinner: Stuffed Pork Chops and Slow-Cooker Southern-Style Greens

Friday
Breakfast: Cinnamon Swirl Bread
Lunch: Chicken, Kale & Sweet Potato Soup
Dinner: Cheesesteak Sandwiches, Oven Fries and Coleslaw

Saturday
Breakfast: Tomato & Spinach Frittata with Homefries
Lunch: French Bread Pizza
Dinner: Slow-Cooker Rotisserie-Style Chicken with Mashed Potatoes and Gravy and Honey-Glazed Carrots

Sunday
Breakfast: Amish Oatmeal with Frozen Blueberries
Lunch: Oxtail Soup
Dinner: Beef Pot Pie with Puff Pastry Crust and No-Knead Artisan Bread

Sunday Meal Prep:

• make cinnamon swirl bread (recipe coming this week)
• make black bean quesadillas and freeze until needed
• make chicken, kale and sweet potato soup in slow-cooker

Weekly Food Cost:

Farmer's Market - $8.00

• Kale, Sweet Potatoes, Milk

Commissary - $33.27

• Frozen Puff Pastry, Walnuts, Tomato Sauce {stock-up}, Biscotti {just because}, Block Cheese {stock-up}, Shredded Cheese {stock-up}, Freezer Shredded Hashbrowns {to have on hand just in case}

Weekly Grocery Total - $41.27