It’s back to some version of “normal” again, after a week and weekend of family celebration and a crazy summer. Four out of five dinners last week were out, and I’m counting my calories again. There will only be one chicken meal on our dinner menu this week.
This week sees us enjoying thrifty ingredients from the freezer, mostly. Time to use up some of those deals and put together healthy, frugal meals! Ones where I can eliminate or reduce the starches for myself. Here’s what’s on our dinner menus.
Sunday: Dinner at Cheesecake Factory, and we do have leftovers.
Monday: Italian sausage links ($2), peppers (.66) and onions (.25), leftover pasta as sides. About $3.00.
Tuesday: Beef leftover in the freezer (already accounted, but about $2) as bbq (.10), fries (.80), slaw (about .60). About $3.50.
Wednesday: Casserole on the fly with leftover chicken breast (.88/#) and light on leftover brown rice (.35) and loaded with leftover vegs, salads (.40). About $3.25.
Thursday: boneless pork ribs (2.60), Roasted Smashed Potatoes from ATK (.85), Crocked kraut (free). About $3.50.
Friday: Whole grain spaghetti (.80) with meatballs and sauce (1.23) (mostly sauce for me), salads (.40). About $2.50.
Saturday: Grillage: freezer finds and lots of variety to use up what we have — brats (1.50), chicken breasts (.88/#), slaw (.60), potatoes for the guys (.85), tomatoes if they ripen. About $5.00.
These dinners for my family of four will cost about $20.75. I can handle that! Especially since we’re getting to some items that need to be used up. One thing I’ll really be addressing this week is portion control and balance throughout the day for some of us. It’s been so easy to skip a meal and load up later, and for the guys to enjoy an extra USA cupcake. Not to mention the wine tasting at Soaring Wings. Now with workable schedules and an eye toward better health, there will be more fruit and fewer treats around. Time for a little training, and I mean that in both ways.
What’s on your menu? Leave us a comment!
For more inspiration and awe, visit Menu Plan Monday.