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Brigette’s $84 Grocery Shopping Trip and Weekly Menu Plan


1 5-lb roll 73/27 Fresh Ground Beef – $8.95

1 3-lb bag frozen Boneless Skinless Chicken Breasts – $5.85

1 16-oz pkg Deli Meat – $2.85

1-lb Premium Sausage – $1.89

1 pkg String Cheese – $1.95

1 8-oz pkg Deli Sliced Cheese – $1.79

1 gallon Whole Milk – $0.97

1 gallon 1% Milk – $0.97

1 64-oz carton Unsweetened Almond Milk – $1.65

1 pkg Zucchini ($0.95/lb) – $1.54

1 pkg Romaine Hearts – $1.99

1 Cauliflower – $1.99

2 pkgs Broccoli Crowns – $3.38

2 Avocados – $0.58

1 large tub Organic Spring Mix – $3.49

1 bag Red Grapes ($0.95/lb) – $1.92

1 carton Grapes Tomatoes – $1.59

1 bag Mini Cucumbers -$2.09

3 cans Green Beans – $1.14

1 bunch Bananas ($0.38/lb) – $1.24

1 10-lb bag Russet Potatoes – $3.49

2 boxes Honey Crispy Oats – $2.38

2 64-oz cartons Orange Juice – $3.28

1 can Whipped Topping – $2.65

1 32-oz carton Half and Half – $1.55

1 box Pumpkin Pecan Instant Oatmeal – $1.99

1 bottle Pumpkin Spice Almond Milk Creamer – $1.99 (yes, I’m *that* person who buys everything pumpkin🙂)

1 jar Pasta Sauce – $0.85

1 pkg Crème Brulee Coffee – $3.79

1 pkg Tortillas – $0.65

3 dozen Eggs – $2.31

1 32-oz bag Shredded Cheddar Cheese – $4.99

2 loaves Sandwich Bread, reduced – $0.50

1 bag Gluten-Free Pretzels – $1.85

Total: $80.09

Harris Teeter

8 cans Beans – $2.72

1 bag Pretzel Crisps – $1.99, used $1.00/1 printable – $0.99 after coupon

1 pkg Hidden Valley Ranch Dip – $1.25, used $0.50/1 Hidden Valley Ranch Dry Dip or Seasoning Mix Exp 12/10/19 (SS 11/10/19 R) (doubled) – $0.25 after coupon

1 pkg Bridgford Parkerhouse Style Rolls – $1.84, used $0.75/1 printable (doubled) – $0.34 after coupon

Total after Coupons: $4.30

Grocery Total for the Week: $84.39

Weekly Menu Plan


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

Cereal, Oatmeal, Toast, Fruit, Smoothies, Veggie Omelets, Fried/Scrambled/Boiled Eggs


Cheese Quesadillas, Grapes, Carrots x 2

Pretzels with Peanut Butter, Cheese Sticks, Apples, Cucumbers

Baked Potatoes with Shredded Cheese, Bananas, Grape Tomatoes

Leftovers x 3


Chili, World’s Best Honey Cornbread

Lasagna Casserole, Homemade Breadsticks, Tossed Salad, Green Beans

Cheesy Hamburger Soup, Pumpkin Crescent Rolls

Leftover Chili over Baked Potatoes, Tossed Salad, Broccoli

Date Night Out (macaroni and cheese for the kids at home)

Crockpot Italian Chicken, Roasted Broccoli, Rolls, Creamy Milk Rice

Venison Roast in the Crockpot, Rolls, Green Beans, Garlic Mashed Cauliflower, Tossed Salad

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  • Melanie says:

    I have venison butterfly steaks someone gave us. I’d like to cook them in the crockpot tomorrow while we’re at church. I NEVER cook venison. Any tips or recipes?

    • Brigette Shevy says:

      The biggest thing I’ve learned is to always add fat (oil, butter, etc). Venison is so lean that it ends up dry, even in the Crock-Pot, if you don’t add fat. Low temperature and for a longer cooking period is better than higher temp and faster cook time when it comes to venison and the Crock-Pot. Add whatever flavors you like – I usually dump in garlic, salt, pepper, soy sauce or coconut aminos, a splash of honey, and a small amount of broth or water in addition to the large chunk of butter.

      • Melanie says:

        Would it be better to use the oven instead? It would need to be in the oven 3 1/2 hrs and i’m afraid i’ll over cook it. Thanks for your help!

  • Brigette Shevy says:

    I’m not sure that I’ve ever cooked venison in the oven, so I’m not going to be much help here. I’m sorry! 3 1/2 hours is definitely not enough time for the Crock-Pot (you need at least 6+ hours on low of the meat is thawed). I would just Google and see if you can find some trusted, recommended food bloggers who cook venison in the oven and follow their suggestions. I would think if you wrapped it in foil, added some liquid, and cooked at a lower temp (275-300?) that 3 1/2 hours wouldn’t overcook it. But I haven’t tried it.😉 Let me know what you end up doing, and if it turns out!

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