6/7-6/13 Meal Plan – Healthy on a budget

We have a lot going on in the next couple months.

Friend gatherings, a bachelorette party and several weddings to attend including my sisters in which I am the matron (ew, hate that word but love my sister) of honor and Nick’s officiating. This along with a speeding ticket (seriously, I don’t know what’s more annoying – having gotten a speeding ticket or not being able to give Nick crap for his past speeding tickets any longer….) and car maintenance means our budget is busted.

And the easiest place to save some Benjamin’s is on groceries. With that in mind I hit the papers and the blogosphere looking for a slew of affordable recipes to try.

Some background:

  • We had all of the ingredients to make the meals listed on Sunday still in the fridge from out last shopping trip.
  • Every time we buy a pineapple I slice it up, we eat half and then I throw it in the freezer because I’m afraid it will go bad. We have like…3 pineapples in the freezer.
  • Whole chickens were on sale – so I bought 2.

Here’s what we’re eating – and no – it isn’t just rice and beans!

Sunday:

Breakfast- Starbucks! It’s our weekly treat on grocery shopping day

Lunch- leftover Cuban Style Picadillo and mashed sweet potatoes from Nourish

Dinner- Plantain Croquettes with pancetta and red onion from Nourish

Monday:

Breakfast- Frozen fruit smoothies (1 cup frozen fruit, 1 cup OJ, 1/2 cup ice, 1 scoop vanilla protein powder) and scrambled eggs

Lunch- Hummus with cucumber and lettuce in a pita pocket and an apple

Dinner- Grilled Chicken-under-a-Brick and grilled zucchini

Tuesday:

Breakfast- Frozen fruit smoothies (1 cup frozen fruit, 1 cup OJ, 1/2 cup ice, 1 scoop vanilla protein powder) and scrambled eggs

Lunch- Leftover chicken salad and a banana

Dinner: Leftover chicken tacos (shred the chicken from last night, sauté in a tiny bit of oil until crispy, put on corn tortilla with -ALL THE STUFF- salsa, cheese, avocado, etc)

Wednesday:

Breakfast- Coconut “Oatmeal”

Lunch-Hummus with cucumber and lettuce in a pita pocket and an apple

Dinner- Spicy Pork and Soba Noodles

Thursday:

Breakfast-Leftover coconut oatmeal

Lunch-Leftover pork and noodles

Dinner-Frittata and green salad (except I’m using some parm cheese instead of swiss because I got some leftovers to use up)

Friday:

Breakfast- Frozen fruit smoothies (1 cup frozen fruit, 1 cup OJ, 1/2 cup ice, 1 scoop vanilla protein powder) and crispy bacon

Lunch-Leftover frittata and green salad

Dinner-Mexican Chicken Soup

Saturday:

Breakfast- Shredded sweet potato hash and bacon

Lunch- Leftover Mexican Chicken Soup

Dinner-Leftover Mexican Chicken Soup