January 15-22

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With all of the food shortages, I’m leaning on make-ahead recipes (trying to deal with what’s available now and what may be available next week); double-batching recipes; and having breakfast for dinner. I shop every Thursday and the only items left in the chicken section were two whole chickens, a split-chicken breast, and a package of thighs. There was a two-item maximum, so I took the thighs and one of the whole chickens.

Breakfast:
Sunday – French toast with maple syrup
Monday – honey nut Cheerios with milk and strawberries
Tuesday – pb&j on whole grain toast
Wednesday – sausage biscuit
Thursday – sausage, egg, and cheese croissant
Friday – BLT on whole grain toast
Saturday – blueberry pancakes and sausage
Total – $1.19

Snacks:
Bouillon
Melba toast
Balsamic vinegar Triscuit Crackers and Irish cheddar cheese
Strawberries
Trail mix
Total — $1.66

Lunch:
Sunday – leftover chicken casserole
Monday – salmon salad over greens
Tuesday –leftover bacon casserole
Wednesday – leftover French toast
Thursday – leftover crab cake
Friday – leftover lasagna
Saturday – leftover brisket sandwich
Total — $2

Dinner:
Sunday – oven-fried chicken with rice and mushrooms and broccoli…$7.47
Monday – baked salmon topped with Swiss cheese and spinach and baked potato…$14.97
Tuesday – stuffed French toast…$0*
Wednesday – make-ahead egg bake…$2.97
Thursday – Crockpot brisket with caramelized onions with roasted potatoes and fried cabbage…$5.97**
Friday – shrimp fettuccine Alfredo and salad…$9.87
Saturday – whole roasted chicken, stuffing, and corn soufflé…$6.99

Total — $48.24

*Made a double batch of the recipe last week and froze to have this week in the event of food shortages.
**I have two Crockpots and a large brisket. Cut it in half and cooked both at the same time and froze one for future use.

Total for the week –$53.09

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