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Brigette’s $77 Grocery Shopping Trip and Weekly Menu Plan for 6

Aldi

2 boxes Raisin Bran – $3.30

1 40-oz jar Peanut Butter – $2.49

1 jar Duke’s Mayonnaise – $3.09

1 jar Dijon Mustard – $0.89

1 24-oz bag Chocolate Chips – $2.79

2 Avocados – $1.38

2 Pomegranates – $1.38

2 gallons Whole Milk – $3.12

1 Honey Bear – $2.79

1 8-oz pkg Cream Cheese – $0.65

1 pkg Turkey Bacon – $1.89

1 32-oz carton Plain Nonfat Greek Yogurt – $3.29

1 1-lb pkg Butter – $2.25

1 head Cabbage – $1.19

1 pkg Broccoli Crowns – $1.39

2 3-ct pkgs Colored Peppers – $5.10

1 2-oz pkg Parsley – $1.59

2 16-oz pkgs Baby Carrots – $1.10

1 bag Red Grapes (3.80lbs @ $0.79/lb) – $3.00

1 bag Frozen Raspberries – $1.85

1 can Decaf Coffee – $2.99

1 bag Lemons – $1.79

1 pkg Celery – $0.59

2 heads Cauliflower – $3.78

2 2-lb bags Honey Crisp Apples – $4.98

1 pkg Romaine Hearts – $1.59

1 bunch Bananas (2.61lbs @ $0.38/lb) – $0.99

1 pkg Zucchini – $1.45

2 loaves Bread – $1.30

3 dozen Eggs – $1.08

Total: $62.07

Harris Teeter

3 pomegranates, reduced – $1.00 (Of course, I found these AFTER I’d already bought pomegranates at Aldi! But the more the merrier. :))

2 can Well Yes! Soup -$2.98, used 2 $0.75/1 Campbell’s Well Yes! Soup – 10-1-17 SS (exp. 11/26/17) (doubled) – FREE after coupons

1 bag Pillsbury Bread Flour – $3.39

1 jar Liquid Smoke – $2.19

2 bags Frozen Cauliflower – $2.50

4 bags Picsweet Frozen Vegetables – $5.36, used 2 $1/2 Pictsweet Farms Southern Classics or Farm Favorites frozen vegetables, SS 10/01 – $3.36/4 bags after coupons

2 boxes Microwave Popcorn – $2.79

Total after Coupons: $15.23

Grocery Total for the Week: $77.30

Weekly Menu Plan

Breakfasts

Everyone is responsible for making/cleaning up their own breakfast. Choices include:

Fruit, Yogurt, Scrambled/Fried/Boiled Eggs, Veggies Omelets, Toast, Cereal, Oatmeal, Pumpkin Chocolate Chip Muffins

Lunches

Leftovers x 4

Grilled Cheese Sandwiches, Fruit, Raw Veggies with Dip x 2

Tossed Salad Bar

Dinners

Hosting a Soft Pretzel/Cookie Party at our Home (I’ll probably feed my kids some fruits and veggies ahead of time – but won’t make a real dinner that night). I’m serving Never Fail Saucepan Brownies (favorite recipe from a dear friend), Mall Pretzels (I’ll make some with kosher salt, and some with cinnamon/sugar) and several kinds of homemade dipping sauces (I’m thinking a Honey Mustard Sauce, a Cheese Dip, and a sweet Cream Cheese Dip)

Chinese Chicken Fried Rice (I substitute my own veggies based on my family’s preferences), Fruit Salad

Venison Roast in the Crockpot (My husband got his first deer of the season last week!), Mashed Cauliflower, Roasted Carrots, Pumpkin Crescent Rolls

Fluffy Pancakes, Scrambled Eggs, Fruit Salad, Turkey Bacon

Ham and Bean Soup, World’s Best Honey Cornbread

Soup Night: Hamburger Vegetable Soup, Cheesy No Cheese Trimmy Bisque (recipe from “Trim Healthy Table” cookbook), Cheesy Flower Biscuits (Trim Healthy Table)

Leftovers

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6 Comments

  • Crystal says:

    I would love to have your brownie recipe. I recently began searching for a good homemade brownie…..have’nt found my “go-to recipe” yet.
    Thank you

  • Kim says:

    I started two celery plants this past summer by cutting store bought organic celery off at the base & putting the base in about one inch of water. I put them in empty salsa jars (that are a wider jar) on the window sill, & changed the water every 1-2 days. After 1-2 weeks, I potted them in pots outside. They’ve done great & I’ve had celery to put in dishes several times. The stalks are much smaller than the ones purchased in the store, but the leaves have the same flavor, & have been great in chicken salad, soups, etc. I’ve covered them the past two nights to protect them from the 31 degree lows,& will probably be cutting & freezing the rest. I’m wishing I had a big bay window on the south side of the house to winter them in. 🙂

    I also have green onions re-growing on the window sill right now. They’ve grown 9″ in one week in 1/2-1″ water. So easy!!

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