This week’s menu plan

There was no grocery shopping this week (yay!) except for a $1.49 trip to the organic store to buy cilantro.

I would totally have bought another container of the world’s best sour cream while I was there, but they had none.

I hope this doesn’t mean they’ve stopped carrying it. That would be sad.

On the upside, the lack of sour cream kept my grocery shopping to $1.49.

Actually, I also bought a lollipop for each kid from the bulk bin.

At 15¢ apiece, they’re a pretty decent bargain, and my kids definitely get at least 15¢ of enjoyment out of them.

Our produce supply is getting woefully low (I think we’re down to half an apple in the fruit department), so I’m probably going to have to make a produce run sometime today.

For breakfast this week, we’ll be eating eggs, toast, fruit, yogurt, granola, and maybe pancakes if I am organized.

Lunches options will be sandwiches made with whole wheat bread, homemade yogurt, yogurt smoothies, cottage cheese, fruit, raw veggies, nuts, cheese, and leftovers as necessary.

Do you know what’s amazing? I didn’t bump anything off of my menu plan this last week…everything went pretty much according to schedule, which hardly ever happens.

Here’s the plan for this week:

Saturday

• Pizza. I’m still debating which type to make.

Sunday

• French Toast
• local sausage
• OJ or maybe Orange Julius if I am feeling inspired

Monday

• Shrimp and Ravioli in Pink Sauce
• Whole Wheat Rolls
• green salad

Tuesday

• Beef Enchiladas
• fruit salad
• chips and salsa

Wednesday

• Tilapia Fillets
• garlic bread
• roasted veggies

Thursday

• We’re having a weird weekend schedule, so we’re having our takeout date night a day early

Friday

• Spaghetti
• green salad