Monday Menu and Money Saving Strategies

3 people, 3 meals a day, 7 days a week with snack and beverages, how much do you spend on average for your family?  I have a strict grocery budget- $100 a week.  That is over a $125 less a month than a family my size would get in food stamps in Illinois.  The real shocker in all this?  I don't buy boxed meals, frozen meals or a lot of processed food. 
There are a few secrets to accomplishing this.  1. My husband and I gave up soda.  We had a strong Diet Coke addiction in this house.  There came a time when I just couldn't justify spending that much money on something that has absolutely no nutritional value.  That added at least $10 a week to the budget.  2. Fruit juice is expensive so I use an old bar-tending trick and water it down.  I buy the 100% juice, I don't skimp with the blended cocktail stuff.  I generally use half water, half juice and I haven't had any complaints yet- even from Gryffin's friends on play dates that are used to the hard core full strength stuff.  3. I make a menu.  This is essential.  I know the busy nights and can accommodate a quick meal and I know the nights where I have more time to invest in a fancier meal.   If I know what I'm making, I can determine what I need and only get those items. 
Here is a look at what my menu is for this week:
Monday- Pork Enchilada Casserole with salad
Tuesday- Bourbon Chicken Stir Fry
Wednesday- Shepherds Pie
Thursday- Spaghetti Squash- trying a new recipe!
Friday- Home made, gluten free pizza
Saturday- Meatloaf with broccoli and corn
Sunday- Roast chicken with carrots, potatoes and brussel sprouts

Another exciting installment of...

Menu Monday!

Monday- Skips (skipped the meal), we ate lunch at an Italian buffet and went a little crazy knowing that it would be the last time we eat out for a long while.
Tuesday- Bourbon Chicken with rice, broccoli and carrots
Wednesday- Sloppy Joe's, BBQ beans and Mom Sherry's cole slaw
Thursday- Keil Basa and cabbage
Friday- Broiled Tilapia with macaroni and cheese and lima beans
Saturday- Ham and beans with cornbread

Menu Monday!

I always make a menu for at least a week every week.  This week I've actually challenged myself to make a menu for the whole pay period, which for us is two weeks.  Over the years I've found that having a menu solves so many problems:

• the What's For Dinner issue- I think my husband and I spent the first year of our marriage dealing with this one.  With a menu all we have to do is look at it and we know exactly what is for dinner.
• the What Can I Make With This problem- when there is either an empty or overflowing pantry starring you in the face it can be really overwhelming.  
• the No Money For The Tummy quandary- if I go to the grocery store without a plan all I come home with is ice cream, chips, wine and an empty wallet.  Not a bad combo, I admit; however, when you have a family to feed every night its not exactly a good thing.
• the No Time For That problem- some things take longer to cook than others and knowing what I need to get the job done is on hand gives me more time.  And more time is ALWAYS good.

Most of my menus follow what I call the Protein Formula.  No one wants to eat chicken for dinner every night so mixing it up is essential.  Also, since meat is usually the most expensive part of the meal it allows me to make up the cost with side dishes depending on just how pricey the protein is.  I never have the same protein the same way two nights in a row.  For example, if I make chicken one night I will make beef the next, or if I make hamburgers one night I will have steak the next.  Having ground beef or chicken two nights in a row is boring and tends to lead to no one wanting to have leftovers for lunch. 

Here is my menu for the next two weeks just to give you an idea.

Monday- Beef Stroganoff with peas

Tuesday- Dijon Tarragon Chicken with rice, carrots and broccoli

Wednesday- Sloppy Joes with BBQ beans and cole slaw

Thursday- Italian Breaded Pork Chops with asparagus and corn

Friday- Kiel Basa and cabbage with red potatoes

Saturday- Mystery night... maybe leftovers or eat out

Sunday- Lasagna with salad

Monday- Bourbon Chicken with rice, broccoli and carrots

Tuesday- Tuna casserole with peas

Wednesday- Jambalaya (sausage and shrimp) with corn bread

Thursday- Beefy Cheesy Pasta, aka home made hamburger helper with salad

Friday- Breaded fish, mac-n-cheese and lima beans

Saturday- Pork Roast with spicy sweet potatoes and corn

And this is the recipe for tonight's dinner, Beef Stroganoff.  It's quick, easy and contains absolutely no cream of crap soup like most recipes for this done on the cheap.

Beef Stroganoff
(feeds 6)

1 lb lean ground beef

1lb wide egg noodles

1/3 cup dried mushrooms

1 small onion, chopped

1 T garlic, chopped

1 T paprika

1 T black pepper

2 t dried mustard

1/2 to 1 cup fat free half and half or milk

1 to 2 cups low fat sour cream
(these are determined on how creamy or saucy you like it)

Fill a large pot with water and bring to a boil.  While this is being done break up the dried mushrooms and put in a small bowl.  Brown and drain the ground beef along with the onion and garlic and return to pan.  Once the water is boiling add enough water to cover the mushrooms to rehydrate.  Then add a handful of salt to the pot and add the noodles.  Cook until just tender. Drain the mushrooms and add them along with the spices, half and half and sour cream to ground beef.  Stir to combine over medium heat.  Drain noodles and you can combine it all or serve with the sauce poured over.