As I mentioned earlier, I’ve decided to try planning my menu two weeks at a time. I’ve done all the grocery shopping for the next two weeks, except for perishable items such as milk and fruits and veggies for next week. So far, this strategy might save me time and money. Woo hoo! The only drawback—I have to spend a larger amount of money at the grocery upfront.

I spent $28.51 at Aldi, and $26.43 at Giant Eagle, for a total of $54.94. Next week, I’ll buy a gallon of milk ($3.61) and probably $7 or so worth of produce. If we’re able to do that, then we’d be spending about $65 for those two weeks, or about $32.50 on average per week. It’s less than my goal of keeping it under $35 for the week, so I’m happy.

I won’t go to Aldi for my produce stock-up; I’ll go to Giant Eagle which is much closer to me. I’ll save time and gasoline.

This week:

Monday

Crispy chicken salad (frozen chicken tenders on top of a bed of fresh spinach and romaine lettuce, topped with chopped carrots, celery, green pepper, hard-boiled egg, dressing)

Tuesday

Whole wheat spaghetti (this is new for us) and meat sauce, side salad

Wednesday

Tacos—ground beef and seasoned with taco seasoning, on top of tortilla. Served with lettuce, onion, green pepper, salsa, cheese.

Thursday

Breakfast for dinner (maybe an omlette or pancakes) or leftovers

Friday

Frozen fare—perhaps some baked ziti from awhile back.

Next week:

Monday

Chicken noodle soup

Tuesday

Steamed fish, vegetables

Wednesday

Shepherd’s pie (new recipe for us. I haven’t had this often—just once in Foods class in high school!)

Thursday

Leftovers or hot dogs and macaroni and cheese

Friday

Grilled cheese sandwiches, leftover chicken noodle soup frozen from Monday

Head over to Orgjunkie for more menus!