This week is back to the normal busy routine. The weather is turning cooler so I am starting adding a soup day to most weeks. The challenge for the next two weeks is to use the groceries we have on hand and make a good list of items needed  on the first of October. I currently sit at $306 spent on groceries and that included buying a gallon of milk for this week.

Check out this awesome list of ways to use food and not waste, written by a friend of mine.

Now on to the menu plan

Breakfast– French toast, toast with new jelly, yogurt,  cereal, poptarts, grits or donuts at least for Monday and Tuesday. . Zach has been grabbing applesauce or canned fruit for breakfast as well.  Sunday morning- Breakfast Omelet

Lunch- For some odd reason, we have one Lunchable left in the fridge but no one wanted it this week. Lunches were all planned and mostly packed on Sunday. Our lunches include homemade chicken dunks, tomato, ranch and cheese, sandwiches one day, and a “grab day” which means crackers for most. I am going to take leftovers and Matt is eating these as well.

Dinner–Things are going really well with me arriving at home  for dinner most nights of the week.

Saturday- Lunch: McDonalds (profits from yard sale) .   Dinner- Hamburger Helper (we had the meat left from Thursday, we ended up eating our leftovers from Olive Garden).

Sunday- Lunch- My parents   Dinner-Pepper Steak using fresh peppers!

Monday- Rice Creola
Tuesday- Tomato Soup and Tomato/Basil Drop Biscuits
Wednesday-Salisbury steak, rice, green beans and fruit.
Thursday-  Coconut Shrimp
Friday- Chicken Broccoli Casserole

It just occurred to me that we are have rice three times this week. Matt loves it so I don’t think he will mind.