Happy Monday, savvy savers! This week is starting off to a sunny, and somewhat humid start here in Dixie. This weeks menu is going to be a little different, as it will consist of only what we currently have on hand (with one exceptional stock-up deal seen below). Please note, the chicken being “rolled” in this weeks menu is my Zaycon chicken order last week. The cost of this weekly menu is only $19.56, and it feeds a family of four.
Here’s what we purchased this week:
Sam’s Club:
- 18 Krusteaz Peppermint Chocolate Cupcake Kits, $0.59 each
- 16 Krusteaz Cinnamon Brown Sugar Muffin Kits, $0.59 each
This weeks shopping total was: $18.88 for $191.36 worth of groceries. This stock-up deal was unplanned this past week at Sam’s Club, as we not only found these kits for 90% off retail, but was super excited to see that the expiration date on these kits is 10/2018.
Monday
Breakfast: Strawberry, blueberry, and Almond Milk Smoothies.
Lunch: Almonds, celery, carrot sticks, and Crystal Light
Snack: Almonds, and Gala Apple Slices.
Dinner: Smoked chicken breast wraps, with Roma mottoes, spinach, feta, and Greek dressing; served with with Diet Cola.
Dessert: Sugar-Free Dulce de Leche pudding cups, with strawberries.
Tuesday
Breakfast: Cereal, with Almond milk.
Lunch: Chicken taco roll-ups; in lieu of taco shells I use Romaine Lettuce Sheets; served with crystal light.
Snack: Strawberries and String Cheese.
Dinner: Freezer Cooking Chicken and Dumplings (modified using smoked chicken); served with steamed broccoli and Crystal Light.
Dessert: Gluten-Free Brownies.
Wednesday
Breakfast: Baked Frittata Cups (chicken substituted for sausage); served with Almond Milk.
Lunch: Chicken salad, with walnuts and grapes; served with diet cola.
Snack: Grapes and string cheese.
Dinner: Crockpot Chicken Curry; steamed peas, steamed rice, and crystal light.
Dessert: Gluten-Free brownie sugar-free ice cream sandwhiches.
Thursday
Breakfast: Homemade Greek Yogurt topped with Strawberries; served with Unsweetened Almond milk.
Lunch: Chicken salad, with walnuts and grapes; served with diet cola.
Snack: Almonds, and Gala Apple Slices.
Dinner: Stuffed smoked chicken breast sandwiches (breasts split open, stuffed with sliced provolone cheese single, and grilled); served with sweet Potato Fries and Crystal Light.
Dessert: Brownie flurries with leftover brownies.
Friday
Breakfast: Baked Frittata Cups (chicken substituted for sausage); served with Almond Milk.
Lunch: Chicken taco roll-ups; in lieu of taco shells I use Romaine Lettuce Sheets; served with crystal light.
Snack: Strawberries and two pieces of Sugar Free Chocolate; candy is used as melted drizzle for berries.
Dinner: Crockpot Orange Chicken with Almonds, Steamed Peas, and crystal light.
Dessert: Diet Coca-Cola slushies.
Saturday
Breakfast: Cereal, with Almond milk.
Lunch: Crockpot Orange Chicken with Almonds, Steamed Peas, and crystal light.
Snacks: String Cheese and grapes.
Dinner: Chicken mole; served with steamed rice, corn, and Crystal Light.
Dessert: Sugar-Free Dulce de Leche Cups.
Sunday
Breakfast: Homemade Greek Yogurt topped with Strawberries; served with Unsweetened Almond milk.
Lunch: Stuffed smoked chicken breast sandwiches; served with sweet Potato Fries and Crystal Light.
Snack: Almonds, and Gala Apple Slices.
Dinner: Chicken mole; served with steamed rice, corn, and Crystal Light.
Dessert: Diet Coca-Cola slushies.
This past Sunday’s prep:
- This past weekend I wanted to make room in my deep freeze for the 40 lbs. of chicken purchased from Zaycon foods, so I made several new crock pot-ready freezer meals, made from stockpiled veggies, pork roast, and chicken breasts already on hand.
- I prepped three meals; Chicken Curry, BBQ Chicken, and Cranberry Pork Roast.
- Also, prepping a weeks worth of breakfasts and lunches on Sunday’s, can be another way save a half hour of time each day time during the week for yourselves; I also find that this helps with my diet as having prepped snacks, ready and on hand, deters me from reaching for not-so-healthy options.
So this weeks last step was of course to put the menu on both our chalk menu board and my Living Well Spending Less Planner menu section.
So, that’s what we will be having this week. I’d love to hear what’s on your menu as well!
Here’s to Monday meals,
