Happy Monday, savvy savers! This week is starting off to a sunny, humid start here in Dixie. Thankfully, this weeks menu is going to be a breeze, and consists of Cupboard Clearing ideas, so stepping out to the market is not necessary! I am cooking and prepping solely from what is in my deep freeze pantry, and stockpile this week! The couponed cost of this weekly menu is only $23.41 and it feeds a family of four.
Here’s what we purchased this week:
Winn-Dixie:
- 4 Jumex Juices, $0.49 each
- Candied Orange & Lemon Peel Tubs, $0.25 each
- Ripe Banana Bags, 2/lb for $0.39
- 2 Marshmallow Fluff Cups, $0.39 each
- (2) 1-Liter Coke Bottles, $0.99 each; Submitted for a $1.00 iBotta App, and only paid $0.50 after rebates
- 2 Zapp’s Chips, 2/$2.00
- 2 lb bag of Cabbage, $0.49/lb
- 3 bags of Yaki Nori, $1.00 each
- Tomato, $0.89 each; submitted for $0.25 Checkout51 Credit
- 2 cloves garlic, 2/$1.00
- 2 Tubs Move Over Butter, $1.19 each
- 1 Quart Fat Free Land-O-Lakes Hal and Half, $1.39
- 1 cucumber $0.50; submitted for SavingStar 20% back credit
- 1 Roll of Rollos, $1.19; submitted for full rebate back on SavingStar
- 3 pound bag of Bolthouse Carrots, $1.29
- EarthBound Farms Salad Tub, $3.99; used $1.00 Earthbound Farms Coupon
So this week I paid $20.76 for $81.23 worth of groceries and home goods, all of which went to replenish my stockpile, freezers, and pantry!
As well, this week we will be having:
Monday
Breakfast: Meatless Monday low-fat Mozzarella and Spinach Omelette, with Green Tea.
Lunch: Almonds, Cheese Crackers, Cheese rounds, with celery, and Crystal Light.
Snack: Almonds, and Gala Apple Slices.
Dinner: Crockpot Three Bean Chili, cooked with Boca Crumbles, with Diet Cola.
Dessert: Sugar-Free Dulce de Leche Cups.
Tuesday
Breakfast: Green Tea, Coconut Milk, and Strawberry Smoothie; made with Truvia.
Lunch: Freezer Cooking Chicken and Dumplings, and Crystal Light.
Snack: Frozen/Thawed Strawberries and String Cheese.
Dinner: Taco Roll-ups; in lieu of taco shells I use Romaine Lettuce Sheets.
Dessert: Gluten-Free Brownies.
Wednesday
Breakfast: Baked Frittata Cups, with Unsweetened Almond Milk.
Lunch: Taco Salads, with crystal light.
Snack: Grapes and apple slices.
Dinner: Crockpot Chicken Curry, steamed peas, and crystal light.
Dessert: Homemade Gluten-Free Truvia brownies.
Thursday
Breakfast: Homemade Greek Yogurt, with fruit cup, and Unsweetened Almond milk.
Lunch: Tossed Salad with Turkey, light vinaigrette, and Crystal Light.
Snack: Grapes and apple slices.
Dinner: Grilled Turkey Burger Patties, sweet Potato Fries, with Crystal Light.
Dessert: Brownie flurries with leftover brownies; we use Edy’s Sugar-Free Ice Cream.
Friday
Breakfast: Homemade Greek Yogurt, with fruit cup, and Unsweetened Almond milk.
Lunch: Tossed salad, with homemade Greek Yogurt dressing, and Crystal Light.
Snack: Strawberries and two pieces of Sugar Free Chocolate; candy is used as melted drizzle for berries.
Dinner: Barbecue Pork, Steamed Green Beans, and Crystal Light.
Dessert: Diet Coca-Cola slushies.
Saturday
Breakfast: Homemade Greek Yogurt, with fruit cup, and Unsweetened Almond milk.
Lunch: Chicken Salad, and Crystal Light.
Snacks: String Cheese and grapes.
Dinner: Beef and Broccoli Stir Fry, Quinoa, and lemonade.
Dessert: Sugar-Free Dulce de Leche Cups.
Sunday
Breakfast: Bacon, Eggs, and Toast, with Unsweetened Almond Milk.
Lunch: Grilled Sausages, Steamed Broccoli, Crockpot Macaroni and Cheese, with Crystal Light.
Snack: Grapes and walnuts.
Dinner: Crockpot Orange Chicken with Almonds, Steamed Peas, and crystal light.
Dessert: Sugar-Free Dulce de Leche Cups.
No Comments