I’m trying to stretch this month’s grocery budget to get through hosting Thanksgiving at my house. That means that for these first three weeks, I’m using up what we have in the pantry and freezer and trying to spend as little as possible on fresh produce and dairy. Using it up is one of my 31 Strategies for Grocery Savings. Thanks to doubles at Harris Teeter, I’m able to get extras like crackers and other food for us (and for company later).
Sunday–Nachos, using up some little bits of ground beef and turkey I had in the freezer along with a green pepper and onion
Meatless Monday–Spinach & Feta Omelets, hash browns
Tuesday–Broccoli and Beef in the slow cooker, rice noodles
Wednesday–Roasted Chicken Drumsticks, baked potatoes, green beans
Thursday–Salsa Verde Chicken (just chicken breasts in the slow cooker with a jar of Trader Joe’s Salsa Verde), rice, beans
Friday–Angel Hair Pasta (I’ll use GF) with sauteed mushrooms, spinach, onions, red pepper and Feta cheese
Saturday–Tacos with leftover chicken from Thurs. night, with tortillas (corn for me), tomatoes, lettuce, cheese, etc.
For more meal plans and inspiration, see Menu Plan Monday at OrgJunkie.