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  • Menu Plan Monday: Keeping costs down


    Now that I’ve been home for about a month, I finally feel like I’m starting to settle into a rhythm, if not a routine, and I’m really looking to get our grocery costs down even more, while still buying organic or RBST-free dairy, antibiotic and hormone-free meat, and lots of fresh produce, much of it organic. I’m also looking for alternatives to sandwiches that I can send for school lunch (more on that in an upcoming series of posts). So here’s what’s coming up this week:

    Monday – Meatloaf, artisan bread, steamed broccoli. I think meatloaf will make a great room-temperature school lunch, so I’m going to make some extra meatloaf in muffin tins to stash in the freezer.

    Tuesday – Chicken enchiladas (defrosted in the fridge the day before, then baked for fresh flavor), roasted grape tomatoes, salad.

    Wednesday – Baked pasta, artisan bread, salad.

    Thursday – School event

    Friday – Fish tacos with homemade taco shells, shredded lettuce, cheese, tomatoes, avocado.

    Saturday – Leftovers.

    See more weekly menus at I’m an Organizing Junkie.

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