On the advice of Kacie at Sense to Save, I’m participating in Menu Plan Monday this week by posting my meal plan for this week. I’m hoping I might get some tips on how to lower our ridiculous $75-$90 a week grocery bills. Any advice is welcome and appreciated!
Blackened catfish fillets with rice pilaf (We bought 1/2 pound of fish on sale for $4.99/pound. The rice pilaf is just rice cooked in homemade chicken stock with onion, garlic, and seasonings added.)
Balsamic pork roast tenderloin (We had a tenderloin leftover from last week. We bought it on sale for $2.99/lb. and used it for two meals last week, too.)
Tacos with refried beans (Ground beef on sale $2.99/lb.)
Taco salad (We only use 1/2 pound of ground beef for tacos, so we’ll use the leftover taco meat for this.)
Roasted chicken with potatoes (The whole chicken we bought cost $6, and we’ll use it for two meals this week and a gallon of chicken stock.)
Chicken Alfredo (Made with homemade Alfredo and leftover roasted chicken.)
Homemade cheese pizza (Homemade pizza sauce and crust. The most expensive part of this meal is the cheese, which we buy in bulk at $5 for 2 lbs. because we make pizza once a week.)
I painstakingly plan these meals out based on the sales at two separate stores, and I try to use everything up and stretch things out. I’m really frustrated by our continually high bills. We don’t buy extra snack foods, and we eat leftovers for lunch.
We do buy whatever fruit is on sale (this week strawberries, blueberries, and two peaches). The grand total for fruit was $5.25.
I realize my meal plan is meat heavy, which is why I want to try to plan more vegetarian meals to cut down the cost. Our goal is to cut costs on groceries to $60 or less per week while still eating healthy, tasty meals. Any tips?
Note: We spent about $75 on this week’s meals, which is our average grocery bill. The other $15 of our grand total went toward bulk purchases that will last us a month.