How to Reduce Your Grocery Bill: May Menu

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I started digging through finances this past week. I was hoping to find some ways to save a little money so we could have more to throw into various ranch projects.

What I discovered was some scary business. I knew we had been rather lazy when it came to monitoring our spending the past few months- we’ve been busy– but what I found was madness.

We have been spending more than double our budgeted amount for groceries. I truly have no excuses- it’s craziness. I’m left thinking where have our frugal, DIY, back-to-basic principles gone?

I’ll be fising this with monthly menu planning and limiting shopping trips to 1 per week. I’m going to share our budget because i know there are frugal readers trying to stick to a healthy diet and realistic budget too.

Our menu isn’t vegetarian, 100% organic, or filled with original recipes, but it’s fresh, healthy, practical, and easy for anyone struggling to make it home with enough time to eat before falling into bed… I’m also hoping sharing our menu [and perhaps our progress] will keep me on track.

So enjoy, share your suggestions, and keep looking up, summer is just around the corner!

May Meals

1–  Roman Garlic Bread & Greek Salad with artichokes, salami, olives, cucumbers, tomatoes, feta, and pepperoncini

2– Grilled Portabella Mushroom Caps over Mixed Greens, Onions, and Tomatoes with Feta, Balsamic Vinegar, and Olive Oil

3Avocado Reuben Sandwiches & Roasted Cauliflower

4– Roasted Cauliflower, Toast topped with Roasted Garlic, & Mixed Green Salad

5-Spicy Shrimp, Avocado, and Tomato over Rice

6– Avocado and Radish toast with Roasted Beet and Blue Cheese Salad

7– Chicken & Broccoli Stir-fry

8– Grilled Ribs & Coleslaw

9– Fried Rice

10– Blue Cheese Burgers with Baked Sweet Potatoes and Mixed Green Salad

11– Jalapeno Stuffed Chicken Breast with Roasted Root Veggies

12– Bacon and Artichoke Pizza with White Garlic Sauce (Make calzones for freezer)

13– Salad topped with Roasted Veggies and Blue Cheese Dressing

14-Buffalo Chicken Flat Bread and Mixed Green Salad

15-BLT and Roasted Root Veggies

16– Zucchini Lasagna and Mixed Green Salad (Freeze half for a busy night)

17– Roasted Broccoli topped with Poached Eggs and Shaved Parmesan

18– Open-faced Garlic Grilled Cheese with Tomato & Baked Sweet Potato

19– Tacos with Cabbage and Radish Coleslaw (Use leftover meet and tortillas for freezer enchiladas)

20– Baked Tilapia over Sautéed Spinach with Ginger Dressing

21Vietnamese Steak Noodle Salad

22-Spinach and Artichoke Grilled Cheese Sandwich with Baked Sweet Potato

23– Steak Fajitas and Spanish Rice

24Vegetarian Pad Thai

25– Pepperoni Pizza and Mixed Green Salad

26– Zucchini Lasagna from freezer

27– Asparagus and Cheese Polenta

28– Tomatoes and Fresh Mozzarella Salad & Noodles with Olive Oil and Roasted Garlic

29– Baked Chicken with Baked Sweet Potato

30– Brats & Coleslaw

31– Pasta Salad

Cooking Projects: Jam and Ginger Beer

Snacks: Popcorn, Olives, Grapes, Edamame

Breakfast: Yogurt & Jam, Omelets and Bacon, Toast and Jam, Vegan Sweet Potato Breakfast Cookies

Lunch: Ciabatta topped with cheese and frech veggies & piece of fruit

Dessert: Raisins, Apples with peanut butter, Bananas with peanut butter, Dates

How to you keep your grocery budget under control while eating healthy?

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