I’m doing the plan post before the score post–just this side of criminal behavior. But I really didn’t want to let the plan post get to Tuesday again. It’s so cheating when we’ve already eaten the plan.
So, quick and dirty, here it is:
lemon pepper thighs cooked up nicely!
Mon: baked chicken leg quarters, grapes, broccoli, spinach salad with strawberries, potato salad
Tues: fried rice, egg drop soup, apples, frozen veg.
Wed: fresh pasta with sausage, onions and peppers, Caesar salad, fruit,
Thurs: BBQ chicken wings, rice, peas, fruit
Fri: pizza, fruit, salad
Sale items I’m using this week are the chicken leg quarters, grapes, strawberries, potatoes, and sausage. Shopping the sales this week had me pondering whether I should get my act together and write up a grocery budget. It’s one of those things I always mean to do, but never get around to. Like printing out a weekly schedule so we all know what’s happening every day–it’s smart, not too tricky, and should happen, but I just don’t do it.
Do any of you work with a weekly grocery budget? Monthly? Do you plan out meals, or do you plan on shopping sales and then making plans? I’d love to hear how you deal with this. I know my ‘shop sales when I have time and also then buy bread and milk’ plan is not the most effective!
cheepieaustin 
I need to work on a budget, but not until this summer after the crazy of this school year is over. So much overwhelm.
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In years gone by when we lived in MIllbrook, I shopped once every two weeks for the main item meat.
The main item for dinner was planned was the meat as in we will eat chicken in some form on tuesdays, beef on wed, pork on thursday, fish on friday, pork on sat, leftovers on monday, and big dinner on sunday grilled out after church and popcorn for late evening tv watching.
So meals list was two meals of chicken, two meals of beef (mainly hamburger meat), two porks (hot dogs counted as pork in my head), two fish (mainly canned tuna) and then i would work from pantry to create meals that we had not had in the recent past….spaghetti, chili, tuna casserole, sloppy joes, grilled cheese with tomato soup, etc. The pantry items were replenished as they were used so if we had had chili that week i knew i needed the chili beans replenished to use in the future or the canned soup for tuna casserole. I tried to check the freezer before i went to the store to see what i actually needed or what we had used.
I had to shop in the same store all the time because I never made a list….as I walked the isle in the same route each time I could look at the items on the shelves and my head would say, need that don’t need that.
Not to organized but I also had to pack five lunches everyday for school so we alway had to have a large supply of stuff on hand and not to forget the fourteen gallons of milk per week. The bi-weekly milk run always allowed me to fill in as needed I usually only had seven gallons on hand at any one time!!!
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I love hearing stuff like this! So glad you posted it.
I think the schedule does help. Having the weekly predictability makes planning easier. I don’t always follow it, but knowing Wednesday is spaghetti day gives me a start. I’m usually cooking from the freezer, because I’m lucky and have a deep freeze. Planning the week’s proteins as ‘two chicken, two beef, two fish’ would have me using the meat in the freezer more evenly–often I go in phases and later realize that I’ve gone through a ton of chicken without thinking about it.
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