Menu Plan by Laurie
The beginning of the year is always a time for me to get our family budget back on track, and we have started this year out with cutting way back, just to see if I can do it for a while. I prepared for the arrival of baby #3 by stocking up the pantry and freezer last fall, and since the first of the year have managed to spend less than $30 a week on groceries. I have been trying to only purchase dairy and produce on a weekly basis, and just being creative with what we have on hand for our meals.
Here’s what our gluten-free household is eating this week:
Tuesday — Spaghetti with Marinara Sauce, Oven Roasted Broccoli, Gluten Free French Bread Rolls, Canned Apricot Sauce
Wednesday — Salmon with Teriyaki Glaze, Coconut Rice, Peas and Corn
Thursday — Beans and Greens, Oven Roasted Carrots, Canned Cherries
Friday — Baked Potato Soup (I just used this recipe as a basic template & made a bunch of adjustments: I start by sauteing diced onion, carrots and celery then add 4 c. chicken stock, add the baked potatoes & 2 c. milk. Blend with an immersion blender, and season to taste. I don’t use bacon or sour cream, and it turns out just fine), Fresh Coleslaw, Gluten Free Cornbread, Fresh Apples
Sunday — Leftover Buffet
For a Valentine’s Day dessert, I will probably make Flourless Chocolate Torte.
What are you making for dinner this week? Be sure to leave a link to any recipes in the comments!
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