Our monthly meal plans have worked wonders for helping us save money. With a list of meals to go through for the month, there’s no shortage of meals, and we certainly don’t feel like we’re stuck in a rut. Plus, planning meals once a month saves time too! For more information on the 5 easy steps to make our meal plan, and how you can make your own, check out this post.
But before we get to October’s 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 {11} usually eats a slightly smaller portion than Hubs and I. Then there’s Monkey {7} and Lady Bug {4}. When you combine their portions, it’s about a portion size for Hubs or I.
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.
I plan out dinner only. Unless it’s noted, sides consist of a fruit or veggie, possibly a grain, and is based on what I have in my fridge and pantry.
We have one big meal each week. If I make a roast, we’ll use it for our big weekend meal, and then use the leftovers as ingredients for the week’s remaining meals. If there’s extras leftover, we’ll stick them in a labelled ziploc bag 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.
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 at 6:50.
Lunches are packed each day for Hubs and the boys, while Lady Bug and I eat at home. Lunches are either sandwiches, salads, chicken nuggets, mac and cheese, or leftovers as the main course. It’s served with a fruit/veg, yogurt or cheese, a drink and a “treat” {gummies, chips, etc}. Snacks, such as crackers and Nilla cookies, are also prepped at home and sent in to school.
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.
———————————————————————————————————————————-
Pizza x2
Roast Chicken Dinner
Tuna Patty Sandwiches
Chicken Broccoli Stirfry
Pumpkin Pancakes
Roast Beef
Beef Stroganoff {from leftover roast}
Chicken Parm x2
Vegetable Bean Soup x2
Salmon Cakes
Chicken Wings
Chili x2
Chicken Broccoli Alfredo Shells x2
Pulled Pork
Pork Tacos
Baked French Toast
Chicken Wild Rice Soup x2
Spaghetti & Meatballs
Patty Melts
Slow Cooker Chicken & Rice
Corn Chowder x2
Pork BBQ Sliders
Banana Blueberry Pancakes
Orange Chicken & Rice
Free For All x2
Leave a Reply