![]() ![]() The gravy was made with drippings from the chicken and thickened with rice flour. It's just so comforting and delicious! I roasted a simple whole chicken and served it with mashed potatoes, roasted broccoli, and gravy. This is one of my all-time favorite meals. My daughter can't do wheat or dairy so I boiled a few gluten free lasagna noodles from a partial box I had in my pantry and mixed it with some tomato purée, salt, garlic, and Italian seasoning for a mock lasagna. I made a bechamel cream sauce and mixed it with a box of pasta and served the chicken and bacon on top. Sunday night I browned two pieces of bacon with some leftover chicken that was in the freezer. I made two pantry meals and used them for lunches the first half of the week.įirst I made a lentil soup using brown lentils, celery, 1 Japanese sweet potato, 2 small yellow potatoes, carrots, spices, and little of the tomato purée for some acidity. We had a snow/ice day and church was canceled. rice krispies (They have been in my pantry for a while and the kids polished them off.).I seasoned a little leftover broth (I made it after roasting the whole chicken) with coconut aminos and fish sauce and poured two whisked eggs in the boiling broth. egg drop soup (I made a single serving for myself since there were not enough leftovers one day.chicken tenders (made with a lone chicken breast I had in the freezer).My husband packed a sandwich, vegetables and fruit 3-4 days and the other two days he packed. If there weren't any, I scrounged up something that we had on hand or we made "snack plates". lemon poppyseed bread (experimental recipe)Īgain, we ate what was available for the day.pumpkin oat muffins (I subbed olive oil, water for milk, and regular sugar).I save the bacon for when he is around to eat it with us. The two other days he eats what we are eating, which is usually eggs and bacon. I also make a batch of oatmeal for my husband to reheat for breakfasts 3 days a week because he leaves for work early and needs something fast. Nothing is planned ahead in detail, except I made a batch of oat muffins and gluten-free lemon poppy seed bread to have as an option. We eat whatever sounds good to us in the morning. frozen pumpkin purée (from the garden last summer).lard from a pasture raised pig we had processed last year.gluten free flours (rice, oat, potato starch).Here are things I used in this week's plan that I already had. I always recommend using what you already have every single week to reduce food waste. I can't cook her eggs in butter because of food allergies, so instead I use bacon fat. Bacon was a big expense this week, but I have to buy bacon every couple of weeks to reserve bacon fat for my daughter. I also could have bought cheaper butter instead of Kerrygold. Buying vanilla could have been put off for another week, which would have knocked it down to almost right on the money. I did not figure my tax well enough when I was walking through the store with my calculator, and I went over. Note: I went over budget by almost $5.00. Below you will find a list of what I bought along with prices. Make a soup on Sunday to use for lunches early in the week.Take inventory of what I already have and can use.You have to be organized with a plan to stick to a small budget and have nutritious meals. Principles I use when meal planning on a budget I will say last week's meal planning on a budget was much easier since I am starting to really run low on my staples, but we are prevailing! I'm having to get creative with what I have which is somewhat fun but also very challenging. Last week I shared with you that I am challenging myself to a $60/week grocery budget in the month of March for our family of four (one with food allergies). Here is a one week sample of how we ate for $65 for a family of four. Meal planning on a budget is a challenge but doable.
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