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Meal Planning

Meal Plan Monday (5/21-5/27/17)

Meal Plan Monday (5/21-5/27/17)

 

Happy Monday, savvy savers! This week is starting off to a sunny and quiet start here in Dixie. This week’s menu will again reflect our need to eat down our food stockpile. As we are having to consume everything we have on-hand first, we did not purchase anything new this week as we’re consuming the last two weeks worth of freezer meals we have already pre-made. Also worth mentioning, this menu will feed a family of three. So here’s this week’s menu plan.

 

what we're having this week

 

Monday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Ham salad spread, with crackers, grapes, and almond milk. 
Snack: Strawberries and String Cheese.
Dinner: Spiral Honey Crockpot Ham, macaroni and cheese, green beans, and rolls leftovers. 
Dessert: Gluten-free dark chocolate brownies.

Tuesday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Ham salad spread, with crackers, grapes, and almond milk.
Snack: Grapes and String Cheese.
Dinner: Taco Salad and Crystal Light.
Dessert: Gluten-Free Brownie ice-cream sandwiches.

Wednesday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Ham and cheese sliders, with Crystal light lemonade.
Snack: Strawberries and String Cheese.
Dinner: Quick & Easy Weeknight Chili and Crystal Light.
Dessert:  Gluten-Free brownie ice cream sandwiches.

Thursday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Crockpot Chicken Curry; steamed peas, steamed rice, and crystal light leftovers.
Snack: Grapes and String Cheese.
Dinner: Chicken meatballs, green beans, and quinoa.
Dessert: Brownie flurries with leftover brownies.

Friday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Ham, egg, and cheese sliders, with almond milk.
Snack: Strawberries and String Cheese.
Dinner: Paleo Pizza and crystal light.
Dessert: Brownie flurries with leftover brownies.

Saturday
Breakfast: Granola Cereal, with 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: Brownie flurries with leftover brownies.

Sunday
Breakfast: Granola Cereal, with Almond milk.
Lunch: Paleo Zucchini Pasta with Spicy Shrimp Marinara and Crystal Light.
Snack: Strawberries and String Cheese.
Dinner: Smoked chicken, macaroni and cheese, green beans, and rolls.
Dessert: Neapolitan Strawberry Trifle.

Meal Plan Monday (5/14-5/20/17)

 

Happy Monday, everyone! This week is starting off to another sunny start under southern skies. This week’s menu again reflects our need to eat down our food stockpile. As we are having to consume everything we have on-hand first, though we did purchase several items food and home consumables. Each of which garnered us back online app rebates, which will give us groceries and products that can help us in the weeks to come for our family of three as part of a minimalist meal plan. Here’s this week’s meal plan:

 

what we're having this week

 

Monday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade. 
Snack: Grapes and String Cheese.
Dinner: Three bean vegetarian chili, steamed corn, and corn bread. 
Dessert: Greek yogurt, granola, and blueberries.

Tuesday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Taco Tuesday.
Dessert: Greek yogurt, granola, and blueberries.

Wednesday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Chicken, carrot, broccoli quinoa bake, with Crystal Light lemonade.
Dessert: Greek yogurt, granola, and blueberries.

Thursday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Bakes Zucchini, Greek yogurt, and quinoa gyros, with Crystal light lemonade.
Dessert: Greek yogurt, granola, and blueberries.

Friday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Meatball hoagies, side salad with Greek Yogurt dressing, and Crystal Light.
Dessert: Greek yogurt, granola, and blueberries.

Saturday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snacks: Grapes and String Cheese.
Dinner: Chicken mole, served with steamed rice, corn, and Crystal Light.
Dessert: Greek yogurt, granola, and blueberries.

Sunday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Crockpot cheddar, chicken, and broccoli rice, with green beans and Crystal Light lemonade.
Dessert: Greek yogurt, granola, and blueberries.

Cost of food shopped from pantry and freezer: $26.45

 

So that’s all, everyone! I’m hoping that this streamlined plan will leave me feeling anything but restricted. With my family eating well and meal planning becoming more automated, I’m thinking of bringing back Family Game Nights!  Incorporating minimalism into my weekly meal planning will help me be a few steps closer to realizing my minimalist dream. That said, if this streamlined plan doesn’t work for my family this month I can always change my plan again!

So, friends, I have to ask, are you meal planning this week? If so, I’d love to hear what’s on your menu as well!

Here’s to Monday meal plans, 

Meal Plan Monday & Shopping Haul (5/8-5/15/17)

 

Happy Monday, everyone! Well, it’s time for another Meal Plan Monday! For us, this week is starting off to a sunshiny start here in Dixie. This past weekend was very easy and laid back. We finished our tackling a new weekend warrior project, and this past weekend we cleared off the last of fall and winter debris from our tired garden. 

This week’s menu again reflects our need to eat down our food stockpile. As we are having to consume everything we have on-hand first, though we did purchase several items food and home consumables, each of which garnered us back online app rebates for our family meal planning budget. 

 

This week’s shopping haul:

 

Walmart Neighborhood Market:

  • 4 packs bathroom tissue, $0.69 each
  • 8 ears of corn, $0.25 each
  • Mushrooms, $1.78
  • Mint, $1.00
  • Cilantro bunch, $0.88
  • Italian Parsley bunch, $0.88
  • Carrots, $0.88 (Submitted for $0.25 iBotta credit)
  • Pineapple, $1.48
  • Asparagus bundle, $1.98 (submitted for 20% back with Saving Star App)
  • Bananas, $0.48/ lb. (2 lbs.)
  • Cantaloupe, $0.99 each
  • Cucumber, $0.58 each
  • Grapefruit, $0.50 each (Submitted for $0.25 iBotta credit)
  • Green pepper, $0.88 (Submitted for $0.25 iBotta credit)
  • Strawberries, $1.99 (Submitted for $0.25 iBotta credit)
  • Butter Crisp Lettuce, $1.99
  • 4 Italian Loaves, $0.57 each
  • Pint Light Sour Cream, $0.88 
  • Luzianne Tea, $1.98 (submitted for $0.50 MobiSave rebate)
  • Twinings Irish Breakfast Tea, $1.98
  • Palmolive Eco-Fresh Dishwashing Detergent, $1.98
  • Total: $19.97 after rebates

 

Save-A-Lot:

  • 1 bags of oranges, $1.99 
  • Frozen green beans, $0.50 each
  • 1 lb. sausage rolls, $0.69 each
  • Total: $9.39

 

Sam’s Club:

  • Sabra Hummus 2 lb. tub, $4.98.
  • Coffee Cake (for Teacher Appreciation Week), $5.00
  • 1 Gallon of 2% milk, $2.38 each
  • Half and half, $1.88
  • Organic Coconut Oil, $7.81
  • Chobani Greek Yogurt, $2.81 
  • Total: $22.05

 

Dollar Tree:

 

Winn-Dixie:

  • Smoking Wood Chips, $0.89 closeout
  • Polar Seltzer $1.99
  • Bleach gallons, $0.89 each
  • Dr. Bronner’s Tea Tree Castille Soap, $7.99
  • Mojo Marinade, $1.00
  • Avocados, 2/$1.00
  • Total: $14.65

 

Vowell’s Neighborhood Market:

  • 6 Tomato Paste Cans, 3/$1.00
  • 4 Tomato Sauce Cans, 2/$1.00
  • Rice, $0.69
  • Marshmallows, $0.69
  • Sweet Potato, $0.39/lb.
  • Pasta, $0.50
  • Ocean Spray Cranberry Juice, $0.99 weekly special
  • Soy sauce, $1.00
  • Ketchup, $1.00
  • Almond extract, $1.00
  • Maple Syrup, $1.00
  • Dressing, $1.39 weekly special
  • Grape Tomatoes, $0.89 weekly special
  • Total: $12.85

Grocery Total: $90.11

 

Simple Meal Planning - Plan to Eat

 

Also, I wanted to mention that since the holiday’s I have been using my new favorite menu planning resource, Plan to Eat, and I really think you all might benefit from it as well. It allowed me to better digitize my home recipe binders and I just can’t say enough about this service. Now this week’s meal plan!

 

what we're having this week

 

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.
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 (modified using stevia and Earth-Balance spread).

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 sandwiches.

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: Mandarin Orange 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: Lemonade slushies.

This week’s meal plan cost: $37.05

 

START

 

This week’s Sunday prep:

  1. Again this week I wanted to make room in my deep freeze for the upcoming cyclical sales and to get us to the no-spending challenge in place in the next few days. With this in mind,  set out to make several new crock pot ready freezer meals, made from stockpiled veggies, pork roast, and chicken breasts already on hand.
  2.  I prepped three meals; Chicken Curry, BBQ Chicken, and Cranberry Pork Roast
  3. Also, prepping a week’s 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. 
  4. I checked out this week’s sales ads, and made a shopping list accordingly; this also includes adding, sorting, and organizing coupons too!

 

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 meal plans, 

Meal Plan Monday (4/30-5/6/17)

 

Happy Monday, everyone! Well, it’s time for another Meal Plan Monday! For us, this week is starting off to a sunshiny start here in Dixie. This past weekend was very easy and laid back. We finished our tackling a new weekend warrior project, and this past weekend we cleared off the last of fall and winter debris from our tired garden. 

This week’s menu again reflects our need to eat down our food stockpile. As we are having to consume everything we have on-hand first, though we did purchase several items food and home consumables, each of which garnered us back online app rebates, which will give us groceries as part of our family of three as part of a minimalist meal plan. Luckily, I estimate we only have three weeks worth of meals left to consume in our deep freeze. Thankfully.

 

Simple Meal Planning - Plan to Eat

 

Also, I wanted to mention that since the holiday’s I have been using my new favorite menu planning resource, Plan to Eat, and I really think you all might benefit from it as well. It allowed me to better digitize my home recipe binders. In fact, I’ve gone from thirteen binders to just one and a handful of physical cookbooks with the help of Plan to Eat. I just can’t say enough about this service. Friends, I really encourage you to check it out! So that’s my meal planning journey from this past week, and now this week’s meal plan!

 

 

what we're having this week

 

 

Monday
Breakfast: Cereal with almond milk and bananas.
Lunch: Hummus, walnuts and carrot sticks with lemonade. 
Snack: Grapes and String Cheese.
Dinner: Meatless Monday Vegan Black Bean Tacos, with steamed corn and lemonade. 
Dessert: Frozen Greek yogurt, granola, and blueberries.

Tuesday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with iced tea (with stevia)
Snack: Grapes and String Cheese.
Dinner: Taco Tuesday Slow Cooker Spicy Beef Flatbread Tacos with lemonade.
Dessert: Frozen Greek yogurt, granola, and blueberries.

Wednesday
Breakfast: Cereal with almond milk and Bananas.
Lunch: Turkey and cheese sliders, with iced tea (with stevia).
Snack: Grapes and String Cheese.
Dinner: Easy Paleo Chicken and Broccoli Stir Fry, with lemonade.
Dessert: Greek yogurt, granola, and blueberries.

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: Cereal with almond milk and strawberries.
Lunch: Grilled cheese and granny smith apple sliders, with iced tea (with stevia).
Snack: Grapes and Fat-Free Feta Cheese.
Dinner: Crockpot Paleo Thai Green Curry and lemonade.
Dessert: Greek yogurt, granola, and blueberries.

This week’s meal plan cost: $34.95

 

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 meal plans, 

Monday Meal Plan (4/25-4/30/17)

 

Happy Monday, everyone! Well, it’s time for another Meal Plan Monday! For us, this week is starting off to a cool overcast start here in Dixie. This past weekend was very easy and laid back. We finished our Spring Cleaning and worked on rearranging several rooms of furniture. Though I always look forward to tackling a new weekend warrior project each week, I also look forward to the pleasant certainty of a well planned, money-saving meal plan. 

This week’s menu again reflects our need to eat down our food stockpile. As we are having to consume everything we have on-hand first, though we did purchase several items food and home consumables, each of which garnered us back online app rebates, which will give us groceries and products that can help us in the weeks to come for our family of three as part of a minimalist meal plan. Luckily, I estimate we only have five weeks worth of meals left to consume in our deep freeze. At that time we’ll switch gears and concentrate on eating down our pantry stockpile.

 

Image result for food journal bullet journal

 

 

Also this past week I took the time to food journal for the first time in months. I went back over this past year’s journaling and will be using these pages to curate new menus in the months to come. This also included creating new go-to lunch options for this summer. Meals such as a bowl containing rice, half an avocado, a large piece of grilled salmon, a handful of almonds, and a massive spinach-carrot-cucumber-cherry tomato side salad with avocado oil, Greek seasoning, fresh mozzarella, and lemon juice. Options I can fix for myself and my family this coming Summer. That’s just the cat’s pajamas, in my opinion!

 

Image result for supplements in cabinet

 

And last but not least, this past week I made sure to add proper supplements to my diet. This included: a multivitamin, vitamin B-complex, foliate (for my MTHFR gene mutation and PCOS), and an omega-3 fatty acids Creel supplement for heart health. Depending on your diet, these may not be necessary for everyone, but I noticed a considerable difference in my body after taking these supplements for just this past week. 

So that’s my food, weight loss, and meal planning journey from this past week, and now this week’s meal plan!

 

 

what we're having this week

 

 

Monday
Breakfast: Cereal with almond milk and bananas.
Lunch: Hummus, walnuts and carrot sticks with lemonade. 
Snack: Grapes and String Cheese.
Dinner: Meatless Monday Vegan Black Bean Tacos, with steamed corn and lemonade. 
Dessert: Frozen Greek yogurt, granola, and blueberries.

Tuesday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with iced tea (with stevia)
Snack: Grapes and String Cheese.
Dinner: Taco Tuesday Slow Cooker Spicy Beef Flatbread Tacos with lemonade.
Dessert: Frozen Greek yogurt, granola, and blueberries.

Wednesday
Breakfast: Cereal with almond milk and Bananas.
Lunch: Turkey and cheese sliders, with iced tea (with stevia).
Snack: Grapes and String Cheese.
Dinner: Easy Paleo Chicken and Broccoli Stir Fry, with lemonade.
Dessert: Greek yogurt, granola, and blueberries.

Thursday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Bakes Zucchini, Greek yogurt, and quinoa gyros, with lemonade.
Dessert: Greek yogurt, granola, and blueberries.

Friday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Paleo Meatball Gyros with lettuce, peppers, carrots, Greek Yogurt dressing, and with iced tea (with stevia)
Dessert: Greek yogurt, granola, and blueberries.

Saturday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snacks: Grapes and String Cheese.
Dinner: Paleo Tacos served with corn and with iced tea (with stevia)
Dessert: Greek yogurt, granola, and blueberries.

Sunday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Grilled cheese and granny smith apple sliders, with iced tea (with stevia).
Snack: Grapes and Fat-Free Feta Cheese.
Dinner: Crockpot Paleo Thai Green Curry and lemonade.
Dessert: Greek yogurt, granola, and blueberries.

This week’s meal plan cost: $31.45

 

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 meal plans, 

Monday Meal Plan (4/17-4/23/17)

 

Hello again, everyone! This week is starting off to a sunny start here in Dixie. This past weekend has been very eventful for us as a family. From minor plumbing issues to having to purchase yet another dishwasher, this past weekend was anything but boring. Thankfully, with the start of each new week’s, there’s the pleasant certainty of a well planned, money-saving meal plan. A plan I am ever so grateful to have!

This week’s menu again reflects our need to eat down our food stockpile. As we are having to consume everything we have on-hand first, though we did purchase several items food and home consumables, each of which garnered us back online app rebates, which will give us groceries and products that can help us in the weeks to come for our family of three as part of a minimalist meal plan. 

 

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Here’s a recap for those new to minimalist meal planning. There are the five categories I took into consideration when setting up this month’s minimalist meal plan:

Consistency: The goal of minimalist meal planning is to consistently prepare and present my family with home cooked, healthy meals each day this month.

Cost: Posted meal plans are based on seasonal sales cycles with attention paid to both frugality and minimalist efficiency. This week’s menu reflects our budget of $160.00 monthly for a family of three. 

Power Consumption: I wanted to plan meals that do not require vast amounts of energy zapping stove-top and range preparation. A little food for thought: did you know that it costs an average of 18-24 cents an hour to run a gas range, 24-30 cents an hour for an electric range, 16-20 cents an hour for a microwave oven, a mere 3-5 cents an hour to run a toaster oven or convection top. With this in mind, I will be gearing this month’s meal planning to encompass dishes that utilize minimalist power consumption standards. Meals this month will utilize my toaster oven and convection stove top for all my baking and needs. 

Streamlining: I was a little apprehensive about whether or not my family will be turned off of the idea of food simplicity. I quickly realized that my family loves whatever I cook them, and with this, in mind, extreme food plan simplicity will give me an extra hour each day to devote to spending time with my family and not in my kitchen. In order to streamline my meal plans, to have a true minimalist food strategy I am going to assign each day of the week with a single meal. 

Travel: I wanted meals that could be planned monthly in advanced and shopped for locally (I live in a small town with limited mass shopping or chain retailer options) either weekly or monthly, depending on need. As I shop in reverse, buying groceries on rock bottom pricing and then shop from my pantry, this keeps weekly food costs low. And in terms of monthly shopping as a minimalist, this week was the first week this month I purchased additional groceries which can be seen below:

 

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  • Vanilla Bean Flavored Espresso, $1.00 (Submitted for $0.25 iBotta credit)
  • Hillandale 8-Count Eggs, $0.50
  • Hills Black Beans, $1.00
  • 2 Mucinex 6-packs (each pack sells at Walmart for $4.98 each, a savings of $7.98)
  • Tie Farms Frozen Broccoli, $1.00 (Submitted for $0.25 iBotta credit)
  • 2 Pict Sweet Steamables, $0.50 each
  • Total: $6.00 after rebates

 

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  • 1 bags of Celery, $0.49 each bag
  • BOGO Borden Shreds, $1.99 for both bags
  • White bread loaf, $0.49
  • Vowell’s Kosher Salt Canister, $0.39
  • 10 pounds bag of red potatoes, $1.50
  • Oreo Singles, $0.69 each (Submitted for $1.00 off two from Checkout51)
  • 18-count eggs, $1.50 
  • 2 Vowell’s brand gluten-free pasta, $0.69 per bag
  • Total: $6.43 after rebates

 

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  • Value brand strawberry yogurt 4-pack, $1.00 
  • 2 bags of Carrots, $0.69 per bag
  • Sweet potatoes, $1.58 per bag (submitted for 20% back with Saving Star App)
  • 2 Dr. Thunder 2-liters, $0.88 each
  • Value brand wipes, $0.88
  • Value brand Unsweetened Almond Milk, half a gallon, $2.68
  • Value brand toilet paper 4-packs, $0.58 each
  • Smithfield marinated pork roast, $5.01 (submitted for $2.00 iBotta rebate)
  • 2 Suave body washes, $1.29 each (submitted for $1.00 iBotta rebate)
  • Organic Blue Agave, $3.98 (submitted for $1.00 iBotta rebate)
  • Ajax, $0.88 (submitted for $0.20 iBotta rebate)
  • Zote bar, $0.98 (submitted for $0.50 iBotta rebate)
  • Antacids, $0.88 (submitted for $0.50 MobiSave rebate)
  • Total: $17.08 after rebates

 

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  1. To create your own minimalist meal plan, think about which dinners are your family’s favorites that don’t take too much effort to prepare.
  2. Consider which do you prefer to cook?
  3. Think comfort meals. Think simple and keep it basic.
  4. When creating your meal calendar this week assign one meal to each day of the week, taking into account school, work, and activity schedules. Leave your least busy days for meals that take the most amount of time to prepare.
  5. Leave one day open each week for creativity in the kitchen, for ethnic, slow-cooked, heavy on the ingredient, new to you from Pinterest meals for weekends or Tuesday and Thursdays when poser usage rates nationally tend to be 20-30% lower on average. Focus on energy, your own and your household power usage as well!
  6. Themes can be your best friend in minimalist cooking plans. Think Meatless Monday’s, Meatball Monday’s, Taco Tuesdays, Tofu Tuesday’s, Stirfry Wednesday’s, and Slow-Cooker Sunday’s!
  7. Adjusting two meals a week to meatless options can help lower your grocery budgets by a quarter each month. This month we will be trying to expand Meatless Monday’s to also be Meatless Thursday’s as well. 
  8. This month breakfast, snacks, and lunches will be standardized. We will be having sandwiches for lunch, cereal, and smoothies for breakfast. And yes you could do without snacks and increase lunch and breakfast portions, but I find smaller meals several times a day work better for my health, and so that’s how we will be rolling. 

So what does this leave me with? My new monthly minimalist meal plan will consist of default meals streamlined around items already on hand that requires less than a half hour to prepare and costs under $5.00 per meal to create.

 

what we're having this week

 

Monday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade. 
Snack: Grapes and String Cheese.
Dinner: Three bean vegetarian chili, steamed corn, and corn bread. 
Dessert: Greek yogurt, granola, and blueberries.

Tuesday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Taco Tuesday.
Dessert: Greek yogurt, granola, and blueberries.

Wednesday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Chicken, carrot, broccoli quinoa bake, with Crystal Light lemonade.
Dessert: Greek yogurt, granola, and blueberries.

Thursday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Bakes Zucchini, Greek yogurt, and quinoa gyros, with Crystal light lemonade.
Dessert: Greek yogurt, granola, and blueberries.

Friday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Meatball hoagies, side salad with Greek Yogurt dressing, and Crystal Light.
Dessert: Greek yogurt, granola, and blueberries.

Saturday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snacks: Grapes and String Cheese.
Dinner: Chicken mole, served with steamed rice, corn, and Crystal Light.
Dessert: Greek yogurt, granola, and blueberries.

Sunday
Breakfast: Cereal with almond milk and strawberries.
Lunch: Turkey and cheese sliders, with Crystal light lemonade.
Snack: Grapes and String Cheese.
Dinner: Crockpot cheddar, chicken, and broccoli rice, with green beans and Crystal Light lemonade.
Dessert: Greek yogurt, granola, and blueberries.

Cost of food shopped from pantry and freezer: $26.45

So that’s all, everyone! I’m hoping that this streamlined plan will leave me feeling anything but restricted. With my family eating well and meal planning becoming more automated, I’m thinking of bringing back Family Game Nights!  Incorporating minimalism into my weekly meal planning will help me be a few steps closer to realizing my minimalist dream. That said, if this streamlined plan doesn’t work for my family this month I can always change my plan again!

I’m ready to take back an extra hour from my day, each and every day this month. I’m ready to devote more time to creative endeavors, taking advantage of work opportunities, spending time with my family, and not slaving over a hot stove.

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 meal planning success, 

Meal Plan Monday (4/11-4/18/17)

 

Happy Monday, savvy savers! This week is starting off to a sunny and quiet start here in Dixie.

This week’s menu will again reflect our need to eat down our food stockpile. As we are having to consume everything we have on-hand first, we did not purchase anything new this week. This menu will feed a family of three. 

 

what we're having this week

 

Monday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Ham salad spread, with crackers, grapes, and almond milk. 
Snack: Strawberries and String Cheese.
Dinner:  Macaroni and cheese, grilled veggie skewers, and rolls leftovers. 
Dessert: Gluten-free dark chocolate brownies.

Tuesday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Ham salad spread, with crackers, grapes, and almond milk.
Snack: Grapes and String Cheese.
Dinner: Taco Salad and Crystal Light.
Dessert: Gluten-Free Brownie ice-cream sandwiches.

Wednesday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Ham and cheese sliders, with Crystal light lemonade.
Snack: Strawberries and String Cheese.
Dinner: Quick & Easy Weeknight Chili and Crystal Light.
Dessert:  Gluten-Free brownie ice cream sandwiches.

Thursday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Crockpot Chicken Curry; steamed peas, steamed rice, and crystal light leftovers.
Snack: Grapes and String Cheese.
Dinner: Chicken meatballs, green beans, and quinoa.
Dessert: Brownie flurries with leftover brownies.

Friday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Ham, egg, and cheese sliders, with almond milk.
Snack: Strawberries and String Cheese.
Dinner: Paleo Pizza and crystal light.
Dessert: Brownie flurries with leftover brownies.

Saturday
Breakfast: Granola Cereal, with 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: Brownie flurries with leftover brownies.

Sunday
Breakfast: Granola Cereal, with Almond milk.
Lunch: Hummus, walnuts, and sliced peppers, with Crystal Light. 
Snack: Strawberries and String Cheese.
Dinner: Paleo Zucchini Pasta with Spicy Shrimp Marinara and Crystal Light.
Dessert: Neapolitan Strawberry Trifle.