One of my key savings strategies is eating at home and cooking from scratch. We spent far too much on eating out last year, a trend that must be nipped in the bud! Having a menu plan will help me to stay on track, limit wasteful spending, and keep me from letting perfectly good food go bad before we have a chance to eat it. I also need to work on preparing just what we’re going to eat and not planning so many leftovers; too much is wasted with leftovers that never get eaten.
This week’s healthy, frugal menu plan is based on what we have on hand, and I think I’ve got enough in the fridge, freezer, and pantry that I won’t need to shop this week for anything but milk, eggs, and fresh fruit.
Monday: Lentil soup, crusty bread, and broccoli slaw
Tuesday: Chicken, broccoli, and brown rice casserole
Wednesday: Tofu and noodles with cabbage and carrots in peanut sauce
Thursday: Chicken pot pie, green beans
Friday: Crockpot Baked beans, spinach, and corn bread
Saturday: Frittata with bacon, zucchini, tomato, and onion (frozen mix), whole wheat toast, orange juice
Sunday: Tuna cakes, brown rice, mixed veggies
See more menu plans at Menu Plan Monday, hosted by orgjunkie.com.