My menu plan and grocery round up are a little late this week. We opted to skip the grocery yesterday for Tony’s birthday.

Our grand total this week was $42 and some change! Looks like we had a phenomenal week, huh? Well, not so fast.

We’re leaving town to visit my sister in Seattle on Friday, so we only needed to buy groceries for 6 days this week.

Based on our $50/week grocery budget, we spend roughly $7 a day for groceries. That means our $42 bill was dead on with our budget. Great, but not as great as going $8 under budget would be. :)

Since we’re preparing for our short vacation, we decided to keep our menu very simple this week. We’re also trying to use up some of our pantry staples.

Here’s our menu plan for the shortened week:

Saturday: Monthly restaurant meal (and Tony’s birthday dinner! :))
Sunday: Herb roasted chicken breasts with green beans and mashed red potatoes (see recipe below)
Monday: Whole wheat penne with garlic herb marinara
Tuesday: Sandwiches/leftovers
Wednesday: Whole wheat spaghetti with pesto
Thursday: Homemade pizza
Friday: Dinner with my sister and my parents in Seattle!

Herb roasted chicken breasts and red potatoes

4 boneless, skinless chicken breasts
2 tsp. dried rosemary
2 tsp. dried thyme
1 tsp. kosher salt
1/2 tsp. ground pepper
1 clove minced garlic
2 tbsp. olive oil

Combine seasonings with olive oil in small bowl. Spread liberally onto chicken breasts. Cut red potatoes into fourths. Coat in olive oil, and season liberally in salt and pepper. Surround chicken breasts with one layer of potatoes in roasting pan. Roast in 375-degree oven for 30 minutes or until chicken is cooked through and juices run clear.

Now head over to OrgJunkie for more menu plans!