This was quite an expensive week at the grocery store — $68. Yikes. But we needed olive oil, and we ended up needing two separate types of meat, something that doesn’t usually happen.
This week we tried to focus on planning lunches for me. I’ve been struggling to find lunch ideas that are healthy, cost-efficient, and tasty enough to help me avoid the temptation of my co-workers’ daily lunch invitations.
Here’s the menu for the week, broken down by lunch and dinner.
Roast, potatoes, and green beans
Lunch: Leftover hash with roast, potatoes & veggies
Lunch: Sub sandwich
Dinner: Pasta primavera
Lunch: Leftover pasta
Lunch: Leftover tacos
Dinner: Balsamic chicken with baby spinach
Lunch: Peanut butter and jelly
For more menu plans, visit OrgJunkie.