May Meal Plan

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At the end of April, I felt a push to get our May meal plan done a little early. I’ve had it done for the last week or so because I know there will be times this month where I’m running kids around to various events, or hiding in the garden. Having a meal plan in place for the month makes it easier to see what I’ve got available to cook. Last month we spent a little more than our usual $500 grocery budget, and I’ve been debating increasing our grocery bill for the month simply because it’s a busy time of year. Band and chorus concerts, rectials, field day, field trips… there’s so many things happening that will leave us getting home late with dinner far from our minds. Plus Hubs is working harder and longer hours, which means more food consumed. I’ll see how the first two weeks go, and judge from there whether or not to raise the budget for the month.

But before we get to our May meal plan, here’s what I take into consideration when I plan out our meals.

We’re a family of 5. Hubs and I eat smaller adult portions, Bookworm {10} usually eats a slightly smaller portion than Hubs and I. Then there’s Master {6} and Lady Bug {4}. When you combine their portions, it’s about a portion size for Hubs or I.

When I make our monthly meal plans, I plan out the main meal first. Unless it’s noted, sides consist of a fruit or veggie, and possibly a grain, and is purely based on what I have in my fridge and pantry. Breakfasts are usually oatmeal, cereal, toast and peanut butter with fruit, or yogurt with granola. It may seem limited and boring, but keeping breakfast choices simple makes it much easier on our hectic morning routine since Hubs is out the door at 6:30 and the boys are on the bus by 6:50.

I cook from scratch a lot. It helps limit spending our money on convience foods. We have one big main meal each week. If I make a roast, we’ll use it for our big weekend meal, and then use the leftovers throughout the week, such as in soups. If there’s extras leftover, we’ll label them and stick them in the freezer to use at a later date. I try to plan one meal of leftovers throughout the week, sometimes more. It helps us clean out what’s in the fridge so we have less food going to waste. I also try to have one quick meal, or crockpot meal a week because when Bookworm has piano lessons, he’s home for barely an hour before we’re out the door again.

Lunches are packed each day and are either sandwiches, salads or leftovers as the main course. It’s served with a fruit/veg, yogurt or cheese, a drink and a “treat” {gummies, chips, etc}.

I plan from what I have on hand in the freezer or pantry first, but I don’t specifically do stockpile shopping. After that, I buy items that we need for the week and combine with coupons when possible.

During the summer and fall, I freeze and can what I am able to grow and get cheap from local you-pick farms and farmer’s markets. It enables me to keep what we eat fresh and local, but also limit our preservative and additive intake.

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Pulled Pork
Vegetable Lasanga Skillet
Linguini with Bacon and Peas
Pork BBQ {with leftover pulled pork}
Bacon, Eggs & Pancakes
Pizza x2
Leftovers x3
Chicken Fried Rice
Tacos x2
Pierogies
Tilapia with Wild Rice & Green Beans
Spaghetti & Meatballs
Roast Chicken and Vegetables
Meatloaf Muffins with Potato Salad
Chicken BBQ Sandwiches
Sandwiches with leftover Potato Salad
Pancakes
Burgers & Fries
Salisbury Steaks
Chicken & Broccoli Stirfry
Nacho Bar
Pasta Primavera
Grilled Chicken Packets
Spiedies & Grilled Zucchini
Chicken Enchiladas
Memorial Day & Mother’s Day — unsure what we’re doing yet. We usually meet up with Hubs’ family and have a cookout.