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After taking inventory of our pantry and refrigerators and freezers, I decided to buy as little as possible this week and work on eating up some of the surplus and leftovers we already have in the house. I’ve overbought several of the last few weeks (there have been two different weeks of having my two college kids home for spring break, and I’ve wanted them to come home to every single one of their favorite homemade foods and snacks, haha), so this week will help balance that out.
Aldi
1 gallon Milk – $2.96
1 large 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 Organic Rice – $4.89
1 bag Frozen Strawberries – $3.49
1 3-ct pkg Multi-Colored 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 Total for the Week: $46.31
Weekly Menu Plan
Breakfasts
Cereal, Oatmeal, Yogurt Bowls, Smoothies, Eggs
Lunches
LeftoversÂ
Dinners
Meat and Potato Crust Quiche, Broccoli, BiscuitsÂ
Venison Roast, Baked Potato Wedges, Cauliflower
Spaghetti Pizza, French Bread
Chicken Gravy over Rice, Tossed Salad
Grilled Chicken Drumsticks, Peas, Creamy Milk Rice
Ham Steaks, Mashed Potatoes, Make-Ahead Butterhorns, Green Beans
Pancakes, Bacon, Scrambled Eggs
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