In case this is your first time reading The Dollar Diet blog, my family and I are on a quest to go the entire month of February without spending any money. No kidding. We'll pay the monthly bills, put gas in our cars to get to and from work and spend just $10 a week on milk and produce, but that's it. If it's discretionary, it's off limits. Click here to read the introductory post.)
In case you were harboring suspicions that we're eating spaghetti every night on this Dollar Diet of ours, I thought I would give you a peek at what we're eating this week, which is pretty typical of what we might have during a normal week when we spend $50 a week on groceries.
Pasta is on the menu at our house, but typically just once a week.
Our meals are nothing fancy, but easy to put together and fairly healthy.
Breakfasts: At our house, breakfast is pretty much serve-yourself. This week, like most weeks, we have a choice of cold cereal, oatmeal, yogurt and blueberry muffins.
Lunches: My husband and daughter bring their lunches to work and school and I eat at home after work. Typically, we have leftovers, filling in with pb&j, tuna or grilled cheese.
Monday: Chicken corn soup with crackers. This is an easy meal I put together using some of the split chicken breast meat I prepared during my batch cooking session over the weekend. Click here if you missed that post. The soup has chunks of chicken, corn and egg noodles in a chicken broth. I don't have any egg noodles on hand this week so I'll be improvising with a different type of pasta.
Tuesday: Pancakes. What can I say? It's quick, easy and a favorite of my daughter's. She doesn't know it but I started using a whole-wheat recipe.
Wednesday: Chicken and bean burritos, which is another one of the dishes I put together using my batch-cooked split chicken breast meat. All I have to do is pull these out of the freezer and bake. We call them Southwest Rollups, but basically it's a tortilla chock full of chicken, refried beans (I use fat-free), corn, salsa and shredded cheese. I'll serve this with applesauce and a veggie.
Thursday: Grilled cheese and tomato soup.
Friday: Baked ham and cheese sandwiches. I make these ahead of time and store them in the fridge overnight. I'll serve them with a side of veggies and a side of homemade macaroni and cheese that my daughter will be in charge of whipping up in the crock pot.