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Brigette’s $61 Grocery Shopping Trip and Weekly Menu Plan for 6


1 12-pk Belle Vie Grapefruit Sparkling Water – $2.39

1 gallon Whole Milk – $1.36

2 64-oz cartons Orange Juice – $3.38

1 48-oz pkg Boneless, Skinless Chicken Breasts – $5.39

6 cans Green Beans – $2.28

2 3-lb bags Gala Apples – $3.38

1 pkg Baby Carrots – $0.69

1 Cantaloupe – $0.89

1 bag Fresh Brussel Sprouts – $1.49

1 bag Mini Cucumbers – $1.49

1 bag Broccoli Crowns – $1.15

1 bag Red Grapes (2.30lbs @ $0.79/lb) – $1.82

1 pkg Zucchini – $1.45

1 Cauliflower – $1.79

1 3-ct pkg Romaine Hearts – $1.79

1 large tub Organic Spring Mix – $3.99

3 bags Green Beans – $2.97

1 3-lb bag Mandarin Oranges – $1.79

2 8-oz pkgs Deli Sliced Cheese – $1.60

2 12-oz pkgs String Cheese – $3.40

1 16-oz pkg Deli Sliced Ham – $2.99

1 24-oz carton Lowfat Cottage Cheese – $1.59

1 bag Nacho Chips – $0.75

1 box Cheddar Crackers – $1.49

1 large Bag Popcorn – $1.69

1 bag Gluten-Free Pretzels – $1.75

1 32-oz box Spaghetti Noodles – $1.09

2 boxes Honey Nut Oats – $2.30

1 pkg Hawaiian Sweet Rolls – $0.99

1 pkg Hamburger Buns – $0.65

1 pkg Hotdog Buns – $0.59

1 jar Minced Onion – $0.99

2 loaves Sandwich Bread – $1.70

Total: $61.57

Grocery Total for the Week: $61.57

Weekly Menu Plan

We are Chicken-Sitting this week for some friends who are out of town, so we’ll be getting 8-10 farm fresh eggs every day! 🙂


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

Cereal, Rhubarb Muffins (we have a HUGE bag of rhubarb in the freezer, compliments of my in-law’s garden this summer), Oatmeal, Scrambled/Boiled/Fried Eggs, Veggie Omelets, Toast, Fruit


Ham and Cheese Sandwiches, Carrots, Apples x 2

Pretzels, Cheese Sticks, Cucumbers, Grapes

Leftovers x 4


Taste of Home Casserole (recipe from Trim Healthy Table Cookbook – I’ll use ground venison), Easy Homemade Biscuits, Tossed Salad

Baked Spaghetti,Roasted Broccoli, Homemade French Bread

Chicken Gravy over Rice, Tossed Salad, Hawaiian Sweet Rolls, Green Beans

Hamburgers on the Grill, Skillet Fried Potatoes, Roasted Brussel Sprouts, Sliced Apples

Taco Salad, Spanish Rice (I’ll use my homegrown cilantro), Cantaloupe

Lentil Soup, World’s Best Honey Cornbread, Fresh Veggies with Dip

Venison Roast in the Crockpot, Creamy Milk Rice, Green Beans

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  • Tammy says:

    I would love to know how she does the venison roast in the crockpot. My sister-in-law gave me one and I’ve never done a venison roast before.

    • Brigette Shevy says:

      I put the roast in the crock pot and then mix up a sauce. The sauce consists of #1) 2-4 Tablespoons fat (melted butter, olive oil, etc.), #2) about 3/4 cup of broth (or water), #3) 1/3ish cup soy sauce, or braggs, or liquid aminos, #4) a heaping Tablespoon honey or other sweetener, and #5) spices to taste – any combo of: salt, pepper, fresh or powdered garlic, fresh or minced onion, liquid smoke, and any other spices I feel inspired to throw in after looking at my spice cabinet. 😉

      I pour the sauce over the meat and cook on low for 6-8 hours. About 4 hours in, I shred (or at least break apart) the meat – this helps it absorb the liquid and not be dry. If I’m adding carrots, I do it at this point. We prefer potatoes cooked separately, but if your family likes them cooked with the meat, you could experiment with adding them either at the beginning or in the middle. We don’t like mushy carrots, so I don’t add them until later in the cooking process. Hope this helps!

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