Who’s ready to kick the new year into gear with a monthly meal plan? I know. Some of us can hardly plan tomorrow’s dinner let alone 30 days of meal planning at once. That’s okay. We have to start somewhere, right?
So if I do all the work for you it makes it easier, right? The last couple months since we’ve been off the $29 meal plan we’ve just kind of lost control of making a plan and sticking to it. I cringe to think how far off budget we have gone.
We’re starting over and cutting the food budget because we have some financial goals and I would like to hit them. We can only do that if we stick to it though. First up, eating out of cabinets and freezer – at least to clear out things that have been edging toward being there too long.
What are your goals? How can I help you reach them? Share in the comments and we can work together.
Breakfast and Lunch Meal Plan
I am going to repeat the same breakfast and lunch menus each week, using whatever vegetables, fruit, and protein I have on hand for eggs, soups, and salads. Repeating the same menu makes meal planning easy and helps the kids better know what they can make for breakfast or lunch since they have gotten quite good at making it themselves.
Breakfast (repeat each week)
- Oatmeal
- Homemade Granola
- Parfaits with fruit* and toasted oats
- Fried eggs with toast and lettuce
- Smoothies
- Pancakes or waffles, sausage, and fruit*
- Homemade Granola or bagels with cream cheese and fruit
Lunch (repeat each week)
- Sandwiches and veggie sticks* with hummus
- Soup with crackers
- Salad with garbanzo beans or leftover meat from previous night
- Sandwiches, popcorn, and veggie sticks*
- Salad with garbanzo beans or leftover meat from previous night
- Grilled Cheese Sandwiches with veggie sticks* and hummus
- Sunday Dinner – always in the air since we may or may not be home
Weekly Menu: Dinner
We have our grass fed beef stocked for the year and just stocked up on chicken and salmon so I won’t need to buy much protein this month. We already stocked up on snacks when we went to the discount grocery as they had some favorite organic snacks, and I also have some frozen produce and a couple of freezer meals that I want to use. At the same time, I want to make sure I replace those meals with new ones for next month.
Week 1
- BLT’s and salad
- Slow Cooker Creamy Potato and Leek Soup with Easy Garlic Bread
- Buffalo Salmon, rice, and wilted spinach and shallots
- Black and Blue Steak, sauteed mushrooms and onions, baked potato
- Lemon Garlic Chicken, baked potatoes, and vegetable
- Chili Cornbread Casserole
- Baked Ziti and roasted vegetables
Week 2
- Meatloaf, Cheesy Scalloped Potatoes, and Broccoli
- Homemade Calzone and Salad
- Rice Stuffed Acorn Squash with Sausage
- Chicken Enchilada Casserole
- Pasta with red sauce, meatballs, and salad
- Smoked Chicken, mashed potatoes, and corn
- Hearty Beef Stew with Cheddar Biscuits
Week 3
- Mexican Beef and Rice Layered Casserole
- Prosciutto, Peas, and Pasta in White Sauce and salad
- Andouille Sausage, Potato, and Pepper Bake
- Fried Chicken Thighs, Apple Caesar Salad
- Salmon with Dill Cream Sauce, and roasted vegetables
- Black Bean and Salsa Meatloaf and rice with carrots and peas
- Tacos
Week 4
- Sausage, Potato, and Peas Skillet
- BBQ Chicken and Broccoli over Rice
- Hot dogs, veggie sticks, and fruit
- Lemon Butter Scallops over angel hair pasta and honey glazed carrots
- Roast Beef and Cheddar Pizza and veggie sticks
- Easy Tomato, Beef and Rice Skillet
- Mushroom, Broccoli, and Tuna Quinoa
Week 5
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