Meals for a Week to Serve Four

Budget Menu & Dirt Cheap Recipes Weekly Menu Plans Meals for a Week to Serve Four

Viewing 2 reply threads
  • Author
    Posts
    • #248461

      Roast Chicken with Vegetables
      Bake chicken with cubed carrots and parsnips tossed with olive oil and salt.

      Lasagna, garlic bread, and salad

      Roast turkey legs, stove-top stuffing, and baby lima beans

      Pasta with Beans and Broccoli Rabe
      Cook chopped broccoli rabe, a can of white kidney beans, a cup chicken broth and minced garlic 10 minutes in a covered pot. Toss with cooked pasta.

      Broiled Curried Chicken Breasts
      Mix 1 cup nonfat yogurt with 1 1/2 tbs curry powder and 1/2 tsp salt. Spread on chicken before broiling.
      Jasmine rice, and roasted cauliflower

      Salmon, brown rice, and snow peas and ****ake mushrooms
      Saute snow peas and sliced mushrooms in a little oil, soy sauce, minced garlic and ginger.

      Mushroom bites, mozzarella sticks, chicken fingers (all of these can be purchased in the freezer section and are rather inexpensive if you buy the ‘bulk size’), and green salad with roasted peppers.

    • #397713

      Once again, super yummy!! we are in a financial crisis here, and so i am limited to the basics and my stockpile(which is dwindling). your menus sound so wonderful and healthy.
      shelly

    • #397737

      it’s all about stocking the pantry;-) it takes about three months, purchasing items on sale to fully stock a freezer (refrigerator’s) and cupboards. then I can live on what’s been stock piled for about that time and just purchase fresh items as needed…milk, eggs, etc. of course, if something goes on sale at a really good price I’ll grab it and add it in;-) so my pantry rarely dwindles down to nothing.

      however, I’ve been there and have had to get really creative to keep from eating the same thing every day! lol!

Viewing 2 reply threads
  • You must be logged in to reply to this topic.

Budget Menu & Dirt Cheap Recipes Weekly Menu Plans Meals for a Week to Serve Four