It’s week 2 of my Snap Challenge. With only $97.45 left for the month, what’s for dinner this week? Using a weekly menu is a good way to get organized before heading to the market for the week – it’s also a good way to help stay on track financially. With a weekly menu and a grocery list in hand, you will be more likely to stay on task and not buy unplanned items (like I did last week!). I also tend to make it easy on myself and have a general theme for each day of my weekly menu. This way, I have a plan to create meals and a shopping list. This is not to say that I NEVER waver from this plan, because I do — but this is my general weekly menu plan:
I use a simple weekly menu planner system that I found on Pinterest. Follow my Pinterest Cooking Through The Seasons board for a link to this one and a few others you may like.
The Red Phoenix Dinner Plan (Week 2)
Monday: Salad with Cheese and Fresh Veggies, Baguette with Garlic Butter, Wine
Tuesday: Sweet Potato Avocado Tacos
Wednesday: Spicy Kale and Coconut Stir Fry (I will be adding chicken to this dish)
Thursday: Dinner at Mom’s house.
Friday: Hubby works late so I’m having leftovers!
Saturday: Chili Lime Shrimp, Rice, Broccoli
Because I am planning our dinners from our fridge, freezer and pantry, I have a very small grocery list this week:
(P.S. Before I headed to the store, I was in the basement pantry and found about 1 cup of dry adzuki beans on the shelf. I cooked them and they are a great substitute for black beans. I decided to skip the cilantro, and black beans from the grocery list and instead I bought a box of cereal for my husband’s late night snacks.)