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You are here: Home / COOK / Menu Plan Monday January 18, 2016

January 18, 2016 By Cyn Gagen Leave a Comment

Menu Plan Monday January 18, 2016

Filed Under: COOK, Menu Plans Tagged With: meal plans

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menuplanmondayaweekofquickandeasymealplans

My first step in meal planning is always to check the flyers.

I use the Flipp app to do this so I can easily compare prices and find coupons. I have 4 different grocery stores within 1 mile of my house and some of them are nearly side by side so it’s easy enough to pop into a couple of them if needed. In addition, with Flipp, I can take my phone into a store that does price matching and only have to go to one store that way.

In general, with the meats I will buy double what I need, using some this week and putting the rest in the freezer. If you have the freezer space, of course, you can stock up on even more but bear in mind, that even when frozen, meat doesn’t keep forever. It will start to degrade and get freezer burnt so you need to think about how much you reasonably can and will use before that happens. With non-perishable items, I will stock up (assuming the price is low enough) on as much as I have room to store.

My second step in meal planning is always to shop my kitchen.

That’s when I take stock of these items I have stored away and make plans to incorporate them into our meals. This way I can keep my grocery costs down and make use of foods before they are out of date. When storing the non-perishable items, I use the same system as the grocery stores employ: I place the newest items towards the back, older ones at the front so they get used first.

Things on sale in my area that I plan to take advantage of:

FreshCo has the following on sale that I will make use of: pasta, pasta sauce, ground pork, bacon, chicken breasts, pork chops, cottage roll, baked beans, sweet potatoes

On sale at Food Basics: ground chicken, stewing beef (will be incorporated into next week’s meal plan), carrots, onions, russet potatoes

Menu Plan:

Monday: Spaghetti with chicken parmesan meatballs, tossed salad, garlic toast

Tuesday: Roast beef dip sandwiches (beef left from Sunday), coleslaw, pickles

Wednesday: Pork chops cooked with baked beans, roasted sweet potatoes

Thursday: Bacon wrapped chicken, carrots, mashed potatoes

Friday: Meat Free Friday – Tomato soup, grilled cheese sandwiches, coleslaw

Saturday: Tourtiere, tossed salad

Sunday: cottage roll cooked Southern style with potatoes and green beans, cornbread

What are you serving this week?

menuplanmonday.jpg

For more menu plan ideas, check out my previous meal plans or head on over to OrgJunkie.

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