Menu Plan: $20 Budget Menu

Several people have asked for a sampling of a $20/week grocery menu, so here’s a rough version…

We have been extremely blessed to have so many meals provided for us after our daughter’s birth. Between provided meals and what I froze ahead, last week was really the first week for me to get back to the oven. Even then, we still had the blessing of having meals provided.

However, even with our various means of having food provided at no cost, the menu listed fits well within our the $20 weekly budget system–even if I would have made the provided meal. (In fact, we’ve mainly just been doing “pantry living” for over a month now.)

Since this next week has a few variables, I’m listing last week’s menu instead of our highly tentative menus for this week. I do hope to post some further examples in coming weeks, and hopefully include some recipes and pictures, too! This was definitely a very lackadaisical week as far as creativity and flair go, but an example nonetheless.

Breakfasts:

Oatmeal and fruit or
Cereal with milk

(We are able to get almost all cereal at CVS or the food yardsale.)

Lunches:

My husband takes a packed lunch to work with him, and we almost always both eat leftovers for lunch. I take this into account when preparing our suppers, and on a rare occasion send him to work with a PB&J sandwich. This is a bit less expensive than buying lunch meats and cheeses.

For this Sunday’s lunch, we were going to have tuna casserole that I’d made ahead before our daughter was born, but a friend told us after Sunday School that they’d be bringing lunch by for us. Blessings!

Suppers:

Monday

Apple Fried Pork and Wild Rice
Broccoli
Blueberry Muffins

Tuesday

103_1580.jpg

Venison Rolled Roast with Potatoes and Carrots
Toast

Wednesday

103_1587.jpg

Mustgo Soup and Crackers
(This version included: leftover roast and veggies, lentils, and wild rice—more of a stew)

Thursday

(A friend brought us this dinner)
Chicken Casserole
Beans
Corn
Cookies

Friday

Mustgo Mustgo Soup :) and Homemade Pita Bread

Saturday

Pizza
My favorite recipe is here.

Sunday

French Toast

Comments

  1. 1

    says

    Keren,
    You have been such an inspiration to me and a blessing in your creativity in saving money on the grocery front. God has been helping me learn how to do the same thing. What a blessing! Looking forward to meeting little Hana Kate tonight! :)

  2. 6

    Melanie says

    Ok, i have to know how you do that venison roast…looks awesome, and DH is a big deer hunter….what cut of meat is it, how do you cook it?

  3. 7

    keren says

    Melanie:

    I’ll have my mom answer on what cut it is. It was from a deer my dad got and they cut their own meat. I can’t remember the technical term.

    I cooked it in our oven in an open dish (the one pictured) in about an inch of water/seasonings (along with the vegetables) for 2 hours at ~300 degrees. It was the first time I’d done a roast that way, but we liked it! :) I didn’t have any onions, but I did have onion soup mix and used that with garlic powder.

    We love venison here! :)

    Hope that helps,

    Keren

  4. 8

    Mom says

    The venison roast is a bottom round roast from the back quarter. I usually buttlerfly it (cut the thickness in half by cutting almost through but leaving about 1/2 inch connected). Then roll it and tie it with string. I usually season it with pepper and garlic and sear it at 400 for 10 minutes, and then bake it at 350 until it is done (1 1/2 -2 hours). I use a meat thermometer and usually cook until it is “medium”. This roast and the sirloin tip, also from the back quarter do well in a “dry” oven roast because they are tender. iI highly recommend the NRA cookbook–it shows the different cuts.

  5. 10

    evosummer says

    Keren, I’ve always been interested in a low budget meal plan and yours has some great ideas for frugal families. At the moment I’m very interested in writing a post for the cost-per-meal of high protein foods and I will definitely try out your pizza crust. Keep at it!

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