After taking stock of our pantry and fridges and freezers, I made a decision to purchase as little as attainable this week and work on consuming up a few of the surplus and leftovers we have already got in the home. I’ve overbought a number of of the previous couple of weeks (there have been two totally different weeks of getting my two faculty youngsters house for spring break, and I’ve wished them to return house to each single one in every of their favourite selfmade meals and snacks, haha), so this week will assist stability that out.
Aldi
1 gallon Milk – $2.96
1 giant canister Oats – $3.49
2 32-oz cartons Nonfat Plain Greek Yogurt – $5.58
1 24-oz carton Cottage Cheese – $2.85
1 32-oz carton Egg Whites – $9.58
1 32-oz bag Natural Rice – $4.89
1 bag Frozen Strawberries – $3.49
1 3-ct pkg Multi-Coloured Peppers – $2.25
2 8-oz blocks Mozzarella Cheese – $3.38
1 pkg Turkey Pepperoni – $2.89
1 pkg Turkey Bacon – $3.25
2 cans Garbanzo Beans – $1.70
Grocery Complete for the Week: $46.31
Weekly Menu Plan
Breakfasts
Cereal, Oatmeal, Yogurt Bowls, Smoothies, Eggs
Lunches
Leftovers
Dinners
Meat and Potato Crust Quiche, Broccoli, Biscuits
Venison Roast, Baked Potato Wedges, Cauliflower
Spaghetti Pizza, French Bread
Rooster Gravy over Rice, Tossed Salad
Grilled Rooster Drumsticks, Peas, Creamy Milk Rice
Ham Steaks, Mashed Potatoes, Make-Forward Butterhorns, Inexperienced Beans
Pancakes, Bacon, Scrambled Eggs