Every week I share what we ate for the week on our budget. Our current monthly grocery budget for my family of 4 is $500.
I’m sorry that I missed last week’s recap, so this week’s post will include the last two weeks.
Dinners:
Sunday, 3/27: Easter Sunday – we ate Easter dinner at my parents house.
Monday, 3/28: My mom sent us home on Sunday with Easter dinner leftovers. YAY! I didn’t have to cook! Just reheat and serve.
Tuesday, 3/29: Salsa Chicken & Black Beans, a recipe that I shared in my 20 Rice & Beans Recipes post. We love this dinner and it is SUPER easy to make.
Wednesday, 3/30: Roasted pork chops, sweet potatoes, and Brussels sprouts. I roasted it all on one pan.
Thursday, 3/31: Leftover night – the options were Salsa Chicken and pork chops.
Friday, 4/1: My family scattered on Friday night. I went to dinner at a Vietnamese Noodle place with a group of friends, my oldest daughter went to a birthday party sleepover, so my husband took my youngest daughter out on a date night.
Saturday, 4/2: We spent the day sight-seeing in Philadelphia. We took a double decker bus tour of the city, visited the Independence Seaport Museum, ate lunch at the Reading Terminal Market that’s been in operation since 1892, toured the very interesting, but super creepy Eastern State Penitentiary, checked out the Liberty Bell, and took a Duck Boat tour. We had a fun, but exhausting day and grabbed dinner on the ride home.
Sunday, 4/3: Grilled sausages, french fries, steamed veg.
Monday, 4/4: Spaghetti, steamed veggies, garlic bread.
Tuesday, 4/5: Slow Cooker Chicken & Black Bean Tacos.
Wednesday, 4/6: Leftover night – the options were spaghetti or chicken & black beans tacos.
Thursday, 4/7: A good friend is running the Boston Marathon in a few weeks. During her training, she has also been raising money for a local organization called, Vickie’s Angel Foundation. They provide a financial bridge for families fighting cancer. She had a fundraising dinner at a sub shop. The shop donated a portion of our dinner bill to this charity.
Friday, 4/8: I bought a ham before the Easter holiday, so I’m baking it for tonight’s dinner and it should provide enough chopped ham leftovers for many future meals. I’ll also serve baked potatoes, summer corn, and homemade applesauce.
Breakfasts included eggs & toast, cereal with bananas, and yogurt with berries. Lunches & Snacks included ravioli with sauce, sandwiches, chicken nuggets, apples, oranges, cheese sticks, yogurt sticks, and tortilla chips & salsa.