You guys want to hear something kinda funny and super nerdy? I did a little experiment with last month’s meal plan and I tracked what we REALLY ate.
Why yes, I DO have plenty of other things to do than write down what I really did eat… especially when I had already written down what I planned to eat beforehand. As it turns out though, there’s a lot to learn when you observe your own behavior. And I was curious how well we as a family followed the meal plan. I’ll share the results with you later this week, but our grocery budget has reset and we need a new meal plan.
However – I do have some exciting news to share! There has been a momentous occasion in the Crumbs family that’s going to throw a slight kink into my meal plan for the next several months. My oldest is starting t-ball! Can you believe it?!
My sweet 6-year old son will be having baseball practice twice a week and games on Saturdays. Practice is at scheduled smack in the middle of “power hour” – the last hour before Mr. Crumbs gets home.
You guys know how frantic that hour can be, right? Prepping, chopping, cooking… plus picking up and cleaning and putting away whatever we’ve been working on that day. We get a lot of important things done in that hour, so it will be a huge challenge to have dinner ready BEFORE practice so that we can eat relatively soon after we get home. I’m arming myself with fast meals and a slow-cooker. Wish me luck!
Spring Eating Plan: March 2014
Notes on this Spring Eating Plan:
- This meal plan is exactly what my family of four eats on a $330/month budget. You might need to change portion sizes according to your own family size and budget.
- Meals are based around two whole chickens, 1/2 lb shrimp, 6oz sausage and 2 lbs beef.
Spring Eating Plan: Week 1
(S) Frugal Kale Salad with Dinner Biscuits
(M) Whole Roasted Chicken
(T) Chicken Tacos with Homemade Flour Tortillas
(W) Healthy Baked Ziti with Zucchini and Kale
(T) Tortilla Soup with Jalapeno Cheddar Rolls
(F) Homemade Buffalo Chicken Pizza
(S) Shrimp & Sausage Creole
Spring Eating Plan: Week 2
(S) Baked Potatoes
(M) Greek Beef on Homemade Pitas
(T) Summer Squash Pasta
(W) Cheesey-Mexi Lentil Macaroni
(T) Kale & Quinoa Minestrone Soup with Rosemary & Olive Oil Spelt Bread
(F) Homemade Cast Iron Skillet Pizza
(S) Grilled Chicken Club Paninis
Spring Eating Plan: Week 3
Spring Eating Plan: Week 4
(S) Southwestern Salad with Rosemary Olive Oil Bread
(M) Sweet and Sticky Chicken with Vegetables
(T) 30 Minute Cashew Chicken
(W) Summer Squash Pasta
(T) Tomato Basil Soup with Rosemary Olive Oil Bread
(F) Family Pizza Night
(S) Kung Pao Chicken with Vegetables
Spring Eating Plan: Breakfasts
Breakfasts are pretty “standard” around our house. We tend to enjoy the same things routinely, like oatmeal or muffins or pancakes, but add variety by switching up the fruits and flavors and such. I try to make at least a double batch of something when I’m cooking, so often times one morning of breakfast will last several days. It all depends on how much I feel like cooking and how hungry every one is. Nevertheless, there’s always a plan and every meal includes a fruit! Here are some of the breakfasts we’ll enjoy this month:
- Overnight Soaked Oatmeal with Bananas, Cinnamon and Honey
- Overnight Soaked Oatmeal with Apples or Other Seasonal Fruit (not Bananas)
- Toast and Smoothies
- Pear Breakfast Crumble
- Spelt Pancakes
- Banana Pumpkin Muffins
- Granola Breakfast Cookies (healthier variation of these)
- Sourdough Waffles
Spring Eating Plan: Lunches
Similar to breakfasts, lunches are fairly standard. Every day, the kids have their choice between the following, depending of course on what’s available in the kitchen:
- peanut butter & fruit sandwiches/wraps
- healthy homemade lunchables
- scrambled eggs
- leftovers from dinners or breakfast
- homemade yogurt with granola and/or fruit
Looking for more delicious and frugal inspiration? Get more real food meal plans here.