Brigette’s $92 Grocery Shopping Trip and Weekly Menu Plan for 6

Aldi

1 5-lb bag All-Purpose Flour – $1.15

1 1-lb box Butter Quarters – $2.04

1 bag Pecan Halves – $4.99

1 pkg American Singles – $1.25

1 pkg String Cheese – $1.65

4 8-oz pkgs Mozzarella Cheese – $3.96

2 16-oz bags Shredded Cheddar Cheese – $4.15

1 can Whipped Topping – $2.65

1 32-oz carton Nonfat Greek Yogurt – $3.29

2 loaves Honey Wheat Bread – $1.70

1 box Honey Wheat Puffs – $1.69

1 box Rice Squares – $1.79

1 box Saltine Crackers – $0.75

1 bag Oyster Crackers – $0.79

1 pkg Sliced Pepperoni – $1.95

1 gallon Whole Milk – $1.34

2 64-oz cartons Orange Juice – $3.38

1 Acorn Squash (1.87lbs @ $0.39/lb) – $0.73

2 16-oz bags Mini Cucumbers – $3.38

2 bags Organic Romaine Hearts – $3.98

2 Cauliflower – $3.78

1 pkg Broccoli Crowns – $1.29

1 pkg Zucchini – $1.45

1 Butternut Squash (4.10lbs @ $0.39/lb) – $1.60

1 3-lb bag Granny Smith Apples – $2.99

2 pkgs Blackberries – $1.78

1 3-lb bag Pink Lady Apples – $3.59

1 4-lb bag Sugar – $1.29

4 dozen Eggs – $4.44

1 jar Hot Caramel Sauce – $1.99

1 8-ct pkg Reeses – $1.25

Total: $72.06

Harris Teeter

2 3-lb bags Gala Apples – $4.98

5 Yoplait Yogurts – $1.85, used $0.50/5 printable (doubled) – $0.85/5 after coupon

10 cans Green Beans/Corn (B2G3) – $2.70

2 jars Simply Ragu – $2.50, used $0.75/2 Ragu Sauces – 11-4-18 SS; Includes 16 oz or Larger Only (exp. 12/02/18) (doubled) – $1.00/2 after coupon

2 cartons College Inn Broth – $2.88, used 2 $0.50/1 College Inn Broth or Stock – 11-4-18 RMN; Includes 32 oz or Larger (exp. 12/04/18) (doubled) – $0.88/2 after coupon

Total After Coupons: $10.41

Sawyer’s Produce

(This is a local produce distributor close to my house that occasionally offers discounts  to the general public – entire flats only. This is a LOT of strawberries, but we’ll eat quite a few strawberries the next few days, and freeze the rest. Yum!)

16 cartons Strawberries – $10.00 (my kids ate one entire carton before I had a chance to snap a pic)

Grocery Total for the Week: $92.47

Weekly Menu Plan

Breakfasts

Puff Pancake, Scrambled Eggs, Apples – Birthday Breakfast for my Daughter

Breakfast Provided at Church

Other 5 days: Cereal, Oatmeal, Fruit, Yogurt, Toast, Scrambled/Boiled/Fried Eggs, Veggie Omelets (everyone is responsible for making/cleaning up their own breakfasts)

Lunches

Grilled Cheese Sandwiches, Strawberries, Cauliflower Soup

Build-Your-Own-Salad-Bar (Romaine, Chopped Veggies, Strawberries, Craisins, Pecans, Hard Boiled Eggs, Dressing) x 2

Leftovers x 2

PB and J Sandwiches, Apples, Cucumbers x 2

Dinners

Stuffed-Crust Pepperoni Pizza, Green Beans, Ice Cream Pie (Birthday Dinner)

Chicken Gravy over Rice, Tossed Salad, Pull Apart Oat Rolls

We’re hosting a Soup/Pie Get-Together at our house – everyone is bringing things. I’m making Cheesy Hamburger Potato Soup and Caramel Apple-Pecan Pie.

Taco Salad, Homemade Applesauce, Roasted Zucchini

Venison Roast in the Crockpot, Creamy Mashed Cauliflower, Homemade English Muffin Bread

Chili Cheese Baked Potatoes (using leftover chili from last week which I froze), Strawberries, Roasted Broccoli

Leftovers