January 15-22

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    • #603421

      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.

      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

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

      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

      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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