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Breakfast is usually the same: cold cereal* or oatmeal* with a piece of fresh fruit (apple, strawberries, grapes or banana)
Lunch is either leftovers, peanut butter* & jelly sandwiches, or cold plate with sausage or diced chicken – cheese* – crackers* & fresh fruit.
Monday – grilled chicken, twice baked potatoes*, canned corn*
Tuesday – left overs/fridge clean out
Wednesday – grilled cheese, chips*, soup* (probably canned tomato)
Thursday – shredded beefies on a bun* (from last week’s sale that I already had in the crock pot), carrot sticks*, bread N butter pickles*
Friday – red beans* and rice* with 1/2 a smoked sausage that I slice & pan fry
Saturday – home made nachos! Taco meat from the ground beef session, diced tomatoes*, cheese* (trying out that new Kraft zap-a-slice nacho sauce), shredded lettuce, sour cream* and I will use up that guacamole.
Sunday – meatloaf, California blend* casserole. (The recipe is below)
* Denotes items that were free or almost free from my coupon clipping.
California Blend Casserole
1- 16oz. bag frozen California Blend vegetables
1 can cream of mushroom soup
1/3 lg. pkg. Velveeta cheese
1 stick butter
1 sleeve of Ritz/Townhouse crackers
Directions: Thaw vegetables in microwave. Mix veggies & soup. Place in greased casserole dish. Slice the cheese, and put on top of casserole. Melt butter slightly. Crumble crackers on top of cheese, & pour butter over all. Bake 30 minutes at 350º.
I kind of go by the motto that “failing to plan is planning to fail”. It is SO easy to be a little organized at the beginning of the week and have stuff ready instead of getting to that certain time of the night and either calling for a delivery pizza or making a fast food run!
Are you a meal planner? What is on the menu for your family this week?