Meals for the week are…
- Shredded Chicken Tacos
- Baked Eggplant Parmesan and Salad
- Veggie and Chicken Sausage Sheet Pan & Rice
- Shredded Chicken Nachos
- Leftover Taco Soup (frozen from a couple of weeks ago!)
- Frozen Pizza and Salad (Tonight)
- Organic almond milk (unsweetened)
- Organic whole milk
- Organic baby spinach
- 2 green & red bell peppers
- 1 bag brussel sprouts
- 2 stalks of broccoli
- Chicken Sausage
- 1/4 lb of Turkey (for sandwiches)
- 2 Bags of apples
- 1.5 lbs of chicken breast
- Tomato Basil Marinara
- Breadcrumbs (GF)
- Frozen Spinach
- Frozen Pineapple and Mango
- Thousand Island Dressing (J’s favorite)
- Fresh Basil
- Italian Seasoning
- Andolinis Fresh Pizza (Reasors-local grocery store)
- Cayenne ginger shots (we really do feel like these help to keep sickness at bay!)
Crockpot salsa chicken is about the easiest thing you could make. Put chicken in a crockpot and pour your favorite salsa all over. That’s it. Add all your toppings. We already had corn tortillas, sour cream, and cheese from last week. I will add in avocado, onion, and jalapenos for toppings. We will also make nachos with this chicken in a couple of days for dinner! Two meals-DONE!
Taco soup has become a staple in our home. This is leftover and I’ll pull it out of the freezer the night before!
Sheet pan meals are so simple and can be very nutritious. We will do garlic and herb chicken sausage, broccoli, brussel sprouts, sweet potatoes, squash, and put it all over some rice! You can add ranch or soy sauce to your bowl! It’s really good with some fresh parm on top too.
Baked Eggplant Parmesan is one of our favorites. I’ve been making it for a couple of years now and it is divine. It’s from Gimme Some Oven. Here is the link for the recipe.
I will also make fresh applesauce. We love to have it on hand. Just put peeled and cored apples in a pot with as much cinnamon as you would like and wait for it to get mushy! About 45 min. Then I put it in the blender and save it in the fridge.
Total for all of our groceries this week was….$132. I’m trying to keep it under $150 each week. Speaking of budget, if you are reworking yours don’t forget to tithe. Matthew 6:21 “For wherever your treasure is, there your heart will be also.”
**We buy organic when possible. This has made our grocery bill higher, but the benefit outweighs the cost for us. I am also gluten free and have been for approximately 10 years. The options now are so much better than they used to be, but are still expensive! Both of these things can make our bill higher, so if you want to make these meals a little more cost effective you can I’m sure!
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