Happy Monday, everyone! This week is starting off to a sunny, humid, and unseasonably warm end-of-summer start here in Dixie and as there’s no better way to start a week off than a well-thought-out meal plan I can’t wait to share with you all what we will be having this week!
This week’s menu will again reflect a little bit of a change. For the past six months, we have made a point of eating our freezers down to zero. Now we will be switching gears and making a priority out of eating down our home pantry stockpile. So this week’s menu, in lieu of making individual meals, we are using up pantry staples for the bulk of this week’s menu. This is done to keep costs on this menu plan low and to eat our stockpile down before buying new food. Please note, this menu is designed to feed our family of 4 for one week for under $40.00 each week.
As a family, we are also looking for more ways to incorporate health-conscious efforts into our diet. This includes Meatless Monday meals and more streamlined weeknight dinners. Meals which intentionally be turned into lunches during the week. All minimalist means to keep our food waste to a minimum as much as possible!
As well, please note that our menu is designed to feed our family of 4 for one week for under $40.00 each week.
Here’s what we will be having this week:
Monday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Olive spread, with crackers, grapes, and almond milk.
Snack: Strawberries and String Cheese.
Dinner: Vegan Chili, served with white rice and cilantro salad.
Dessert: Strawberry, stevia, and almond milk smoothies.
Tuesday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Olive spread, with crackers, grapes, and almond milk.
Snack: Grapes and String Cheese.
Dinner: Taco Salad and Crystal Light.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Wednesday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Grilled cheese sliders, grapes, and Crystal Light lemonade.
Snack: Strawberries and String Cheese.
Dinner: Instapot Chili with brown rice, corn on the cob, and Crystal Light.
Dessert: Strawberry, stevia, banana, and almond milk smoothies.
Thursday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Pumpkin Mac and Cheese, steamed broccoli, and Crystal Light.
Snack: Grapes and String Cheese.
Dinner: Lasagna Roll-Ups, green beans, and tomato and cucumber salad.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Friday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Grilled cheese sliders with grapes and almond milk.
Snack: Strawberries and String Cheese.
Dinner: Crosant Veggie Pizza and crystal light.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Saturday
Breakfast: Granola Cereal with Strawberries and Almond milk.
Lunch: Grilled cheese and almond milk.
Snacks: Strawberries and String Cheese.
Dinner: Chicken mole, served with steamed rice, corn, and Crystal Light.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Sunday
Breakfast: Banana pancakes, strawberries, and almond milk.
Lunch: Grilled Spaghetti, green beans, and Crystal Light.
Snack: Strawberries and String Cheese.
Dinner: Grilled Spaghetti leftovers, green beans, and Crystal Light.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
