Aldi
Romaine Hearts – $1.99
Cauliflower – $2.49
Cabbage – $1.29
2.32lbs Fresh Ground Beef – $6.94
3 cans Condensed Tomato Soup – $1.77
2 pkgs Fresh Strawberries – $2.98
1 32-oz pkg Spaghetti – $1.45
1 bag Frozen Strawberries – $2.09
1 Artisan Lettuce – $2.29
1 pkg Zucchini – $1.49
3 cans Green Beans – $1.47
Radishes – $0.99
Stone Ground Dijon Mustard – $1.19
10-lb bag Russet Potatoes – $3.49
Coconut Oil Baking Spray – $1.99
2 pkgs Sweet Corn – $2.98
1 32-oz Nonfat Greek Yogurt – $3.49
2 24-oz Lowfat Cottage Cheese – $4.58
1 3-ct pkg Colored Peppers – $2.49
Cucumber – $0.49
3 bags Baby Carrots – $0.99
1 box Honey Wheat Puffs – $1.79
1 pint Grape Tomatoes – $1.49
Table Salt – $0.39
32-oz carton Half and Half – $1.89
Whipped Dairy Topping – $2.29
1 dozen Eggs – $0.89
Seedless Watermelon – $2.99
Milk – $2.49
Bananas – $1.26
Total: $64.41
Weekly Menu Plan
Breakfasts
Oatmeal and Fruit x 2
Cereal x 2
Eggs and Easy Whole Wheat Muffins x 2 (we still have several dozen eggs leftover from previous weeks to use up)
French Toast, Fruit
Lunches
Almond Butter on Rice Cakes, Bananas, Carrots x 2
Baked Potatoes with Cheese, Strawberries x 2
Leftovers x 3
Dinners
Campout with Friends (I’m bringing Watermelon, Corn on the Cob, a Fresh Veggie Plate, and Macaroni and Cheese)
Shepherd’s Pie, Tossed Salad, Easy Whole Wheat Bread
Tailgate Dinner after Church (Everyone brings their own picnic dinner – Ours will be something simple like sandwiches, fruit and chips)
Lasagna, Tossed Salad, Homemade French Bread
Creamy Chicken and Rice Casserole (I’m trying this recipe because we have some whipping cream that needs to be used up – but I love that it doesn’t use any condensed soups!), Roasted Cauliflower, Oranges
Venison Roast in the Crockpot, Carrots, Baked Potatoes
Leftovers
I am easily stressed weekly with healthy meal planning. Therefore I am really enjoying and learning from the posted weekly shopping trip and coordinating 7 day mostly healthy meal plans. We don’t have refrigeration and heating options for lunches 5 out of 7 days a week but all else is clearly & easily planned and organized. Thank you for sharing this weekly!!
You are welcome! 🙂
The chicken and rice stovetop casserole is similar to mine, and we really like it, but I add frozen peas that I’ve thawed into the casserole, and more herbs. Sometimes I add leftover cooked broccoli to the carrots instead. If I want something a little more exotic, I add canned coconut milk instead of the cream, and grated ginger, and fold in unsweetened toasted coconut flakes.
Oh yum – that sounds amazing! My husband and I LOVE Thai food, so I know we would really enjoy your variation. Thanks for sharing!
Sweet! Hope you enjoy the Creamy Chicken and Rice Casserole!
This casserole is amazing!! I make it for our extended family and they love it too. It is the perfect comfort food…one of our regular favorites!!
Love this recipe!! One of our regular favorites!
I can’t wait to try it – especially with the good reviews! 🙂
How do you do your venison roast? Does it come out tender?
I use the crockpot and just dump ingredients in and let it cook for 6-8hrs on low. And YES! It comes out tender! I always add several tablespoons of fat (butter or olive oil), several tablespoons of soy sauce or bragg’s liquid aminos, garlic, a little water, a squirt of Dijon mustard, and any other seasonings I feel inspired to throw in. Sounds kind of weird, but it tastes really great, and not “venison-y” at all!