This past weekend was a one-stop shop!
We went to Cedar Point over the weekend so I did a quick shopping trip on Friday. Vacations tend to throw me off big time- I usually do a lot of my meal prep/breakfast batch cooking on Sunday afternoons; but since we got back later in the day, I did a little last night and a little today. Luckily there wasn’t much to do!
This week I did a combination of big casseroles and smaller dinners. Casseroles are cheap and make a lot, but I’m trying to find a balance between not enough leftovers and LEFTOVERS FOR DAYS. There’s only 3 of us (Well, really 2, because Allison never eats my dinners), so food tends to last us awhile. I’m cooking the bag of kidney beans I bought last week to use for two dinners, which really helps cut down the cost!
As usual, here’s a disclaimer about my $30 weekly menus:
- I’ve lowered our grocery budget by choice. We’ve chosen not to pursue food assistance from the government.
- My pantry contains essentials such as rice, pasta, peanut butter, and baking items, as well as a little meat in the freezer. You may not be able to recreate this menu for $30 as I’m not exactly starting from scratch every week.
- I’m buying whole foods as much as possible- I won’t be perfect, but I’ll do what I can with the money we have.
- My menu may have more vegetarian meals, or just less meat in general- But I still aim to keep my diet high-protein due to my workouts, which is why you’ll see lots of Greek yogurt, eggs, and cottage cheese.
Bananas, 4.28 pounds: $1.67
Grapes, 2.77 pounds: $2.74
Olive oil: $2.49
Cooking spray: $1.49
Baby wipes: $1.39
2 cans tomato sauce: $.25 each
Greek yogurt: $3.49
Diced tomatoes: $.45
Breakfast biscuits: $1.89
Pretzel sticks: $.79
Chocolate bar (Not pictured): $1.49
Weekly Total: $25.98
Lunch is always leftovers. Items marked with an asterisk (*) were purchased in previous weeks.
Chicken rice casserole* (Ended up not making it last week), fruit
Red beans and rice
Tuna* noodle casserole
English muffin* sandwiches with scrambled eggs*
Beans and cornbread skillet*- modified. I’m not baking it in the oven and instead serving it with these homemade cornbread muffins
Ham* and egg* breakfast cups, omitting the veggies
Allison’s lunch: Peanut butter* crackers, string cheese*, strawberries
Granola bars– these things are so good!
What’s on your menu this week? Share in the comments below!