It’s looking a lot more like Spring around here! And I’m even starting to see some very early summer crops popping up here and there, it’s so exciting!! So…I decided to share this week’s mealplan. If you’re unfamiliar to my method, you can check out the bullet points on my money saving tips page HERE, but below is a quick rundown on how I operate-
I shop once a week, with cash. I spend $100 per week (for my family of 4), sometimes less but rarely more and only use the cash I have budgeted out for groceries (not only on food, but all toiletries, cleaning supplies, paper products, beverages, etc.). I buy what’s on special, local, freshest, etc. and stock up on any freezable items or pantry staples to last me until the next big sale. I also use coupons if they apply. (When I can, I also shop locally at Farmers Markets, etc.) I then come home and plan my meals for that week depending on what I just purchased and what I already have in my well-stocked pantry and freezer. Then I write out my mealplan for my family on a board in the kitchen (sometimes share it online if I have the time) and stick to it. I don’t go back to the store for any other ingredients, I use only what I have just purchased or already have. This keeps our grocery budget low and allows for me to be creative with my meals. I often have to improvise and therefore come up with something entirely different and unique…which is where the majority of my posted recipes come from!
I don’t believe in following recipes (not even my own!), I believe in using them for inspiration, as a guideline, and then filling in the blanks with what you have lying around. This makes cooking more fun, gives your wallet a break, and keeps you from multiple, time consuming trips to the grocery store. This is my method, I’m not saying it’s the best one, but it has worked for my family for 5 years and if you are in need of some structure in your kitchen, then I highly recommend it! If you have any questions about this, always feel free to leave me a comment and I will get back to you as soon as I can.
Have a wonderful weekend! And here’s the plan-
*Grilled Head-On Local Shrimp tossed in Fresh Parsley and Lemon, over a Barley Salad with Israeli Feta, Grape Tomatoes, Basil and Early Corn
*Cod Fish Tacos with Lime Crema, Sliced Avocados and a Spicy Mango Salsa
*Bourbon Barbecued Baby Back Ribs with Charred Corn on the Cob and Raw Kale Salad
*Horseradish and Parsley Crusted Pork Tenderloin, Cremini Mushrooms and Onions, and Roasted Lemony Green Beans with Grape Tomatoes
*Rosemary-Orange Marmalade Glazed Split Chicken Breasts with Caramelized Sweet Potatoes, Shriveled Baby Tomatoes and Crispy Asparagus
*Fresh Fettuccini with a Roasted Grape Tomato Sauce and Tossed Green Salad with Soft Poached Egg, Parsley and Green Beans
*Thai Beef Curry with Bell Peppers and Snow Peas over Coconut-Cilantro Brown Rice
Everything sounds so delicious! I have no idea how you cook like this on a $100 a week budget!
Ha! I'm just incredibly stubborn.