
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






































