I’m a firm believer in the benefits of money-planning.
Not only does it save sanity (no more “what’s for dinner??? panic at 5 o’clock), but it saves a tremendous amount of money. When you plan a menu, and then shop according to that menu, you avoid grocery temptations and stop food waste.
Given that I am participating in the SNAP Food Stamp Challenge, I need to make every dollar streeeetch – so I’m cranking up my menu planning to the nth degree.
I have planned breakfasts, lunches and dinners, as well as snacks. Kosher meat and cheese are notoriously expensive, which is one of the reasons that we typically eat vegetarian during the week and save meat for Shabbatot. I’ve amped up the money-saving veggie meals for the SNAP Challenge by cutting out a lot of the cheese ($5/pound) and by using dried beans and legumes rather than canned varieties.
My kids know all about our participation on the SNAP Challenge, and understand that their snacks need to come off the “approved list”, which will be posted on the fridge. They are actually excited about it and I know they’ll do great.
Strawberry banana smoothies with almond milk (I drink this every morning for breakfast – I’m a total creature of habit)
Freezer waffles with peanut butter
Bagels & cream cheese
Yogurt and fresh fruit
Oatmeal with brown sugar
Giant bowl ‘o salad (I eat this every day, adding in bits and pieces from left-overs – again, a creature of habit)
Homemade hummus and pita with veggies (I’ll make hummus from dried chick peas and without tahini – since it’s too expensive to purchase for this challenge)
Potatoes with cottage cheese
Egg salad in homemade pita
Sunday lunch: Tuna melt on bagels
Monday: Baked potato bar (potatoes, cottage cheese, tomato sauce, sautéed broccoli, mozzarella cheese)
Tuesday: Stir-fry vegetables and tofu over brown rice
Wednesday: Snobby Joe’s (made with lentils) and homemade pita, green salad
Thursday: Homemade pizza with green salad
Friday night: One-pot roasted chicken (potatoes, carrots, onions), brown rice, green salad
Saturday lunch: Black bean chili in the crockpot over sweet potatoes, cole slaw, hummus
Sunday: Scrambled eggs & homemade hashbrowns with fruit salad
Blueberries, strawberries & yogurt
Carrots & peanut butter or hummus (homemade, no tahini)
Cream cheese sandwiches
Hard boiled eggs
Almonds & raisins
Water, skim milk and coffee
(I don’t drink coffee, but my husband does. Since we have tons of coffee in our stockpile – but I’ve challenged myself NOT to use our stockpile this week – my husband came up with the genius idea to use all the free coffee samples we’ve gotten in the mail lately. Love free samples!)
(I linked this post up to Menu Planning Monday on the Organizing Junkie’s blog.)