This week's menu plan (and week 2 of evaluating my budget)

This month, I'm getting back to sticking with a strict cash grocery budget. Last week, I told y'all I set the budget at $560. I set aside $140 to use last week and have $12.24 left (which includes $2 I got back from returning a glass milk jug--$10 of that will go towards our raw milk share). We ate pretty simply, eating meatless dinners twice. I made my own yogurt instead of buying an extra quart. Having a set limit definitely helped keep me out of the store for "just one thing" and caused me to be more creative in stretching our ingredients. If y'all would like a breakdown of everything, let me know and I'll post my shopping trip from this week (which I'll be doing this evening).

We still haven't picked up our meat (ah, the frustrations of life--ha! It's a couple hours away and Ben had a rush order in his shop last week), so I'm trying to be a sparing with meat as possible--while still making sure I get enough protein.

With that's, here's the menu for this week:

Breakfasts:
Soaked oatmeal with butter, maple syrup, peanut butter and dried coconut coconut (a yummy combination we tried today)
Baked oatmeal (x2)
Scrambled eggs, hashbrowns (x2)
Oatmeal pancakes, scrambled eggs
Leftover breakfast casserole and pumpkin coconut flour muffins

Dinners:
Pasta salad with Ben's family
Cheeseburger potato casserole, salad, veggies
Cuban black beans over rice (from The Everything Beans Book), fruit
Pasta with White (Bean) Sauce (from The Everything Beans Book), salad
Leftovers
Breakfast casserole, pumpkin coconut flour muffins (from Healthy Snacks to Go)
Dinner at the farm with Ben's family

For lunch, we keep it simple with smoothies or leftovers, or something else quick to throw together.

I'd love to hear what y'all are cooking up this week! If you need some inspiration, head over to OrgJunkie's Menu Plan Monday!

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