Monthly Shopping – JULY MENU

JULY MENU Icon_edited-1

This month has proved to be even more challenging than normal! My son has had a lot of trouble breastfeeding and I have had to cut back significantly on dairy in my diet. I have been eating eggs or cheese every once in awhile, but have avoided it as much as possible.

I ended up spending my entire budget of $230 for the month BUT that is because I stocked my pantry with spices and baking supplies I was out of and included some more expensive fruits and veggies in the menu than usual. HOWEVER, that included my breakfast and dinners, so I came in well under $200 for these 24 dinners which roughly = $4 per person per meal (my husband and me).

So, enjoy these yummy recipes, and if you like what you see, CLICK HERE for the shopping list!

Meals with an (*) are meals that will have leftovers for lunch the next day

Week 1:

Spicy Chicken and Black Bean Soup w/Raw Veggies and Fruit*

Italian Marinated Chicken on Salads w/Fruit

Pesto Stuffed Pork Chops w/Salads and Fruit*

Omelets Stuffed w/Olives, Tomatoes, Portabellos and Kale

Portabello Wraps w/White Bean Chile Spread*

Fire Roasted Sausage and Kale Pasta w/Fruit*

LEFTOVERS

Week 2:

Quinoa Corn Chowder w/Salads*

Chicken and Veggie Stir Fry w/Cilantro Lime Rice*

Lemon Pepper Tilapia w/Sweet Potatoes and Salads

BBQ Chicken w/Corn on the Cob and Chickpea Blue Cheese Salad*

Noodles with Easy Peanut Sauce*

BLT’s w/BBQ Potato Chips – Hubby’s Request 🙂 and Fruit

DATE NIGHT (Dinner Out)

Week 3:

Vegetarian Chili (I substituted the seasonings in this for a packet of Low Sodium Chili Seasoning)*

Lemon Mustard Chicken w/Roasted Asparagus and Tomatoes

Pork Mango Wraps w/Black Bean Relish*

Bacon Omelets w/Asparagus

Black Beans and Yellow Rice*

Ranch Burgers w/Edamame Salad (recipe below)*

LEFTOVERS

Week 4:

Sausage Bean Supper w/Salads*

Rosemary Chicken Salad Wraps w/Raw Veggies and Fruit

Oven Fried Fish w/Rice and Veggies

Pulled BBQ Chicken Sandwiches w/Raw Veggies*

Spaghetti Squash Alfredo w/Salads*

Taco Salads (with Homemade Taco Seasoning)*

DATE NIGHT (Dinner Out)

COOKING DAY:

1. Cook all of your meat (except fish), dividing it into your portions for meals: Chicken – 6 lb. Shredded, 2 lb. Whole, Pork – 1 lb. Diced (keep 1 lb. raw for step 2), Ground Turkey – Mix 1 lb. for Ranch Burgers, and 1 lb. for Taco Seasoning, Sausage – Crumble and divide in half, Bacon – Bake and divide in half

2. Week 1 – (all go in the fridge to be used first) Marinate 1 lb. chicken for Italian chicken, prepare Pesto Pork Chops and put into a plastic bag or cover tightly in a glass dish, put 1 lb. crumbled sausage into a plastic bag

3. Week 2 – (all go into the freezer) Make Quinoa Chowder and freeze in large freezer bags, freeze 1 lb. shredded chicken for stir fry, mix 1 lb. whole chicken with bbq sauce, freeze 1/2 pkg. bacon for BLT’s

4. Week 3 – (all go in the freezer) Mix Vegetarian Chili ingredients and freeze in large freezer bags, marinate 1 lb. whole chicken for Lemon Mustard Chicken, freeze 1 lb. diced pork for Mango Wraps, freeze 1 lb. Ground Turkey mixed for Ranch Burgers

5. Week 4 – (all go in the freezer) Mix Sausage Bean Supper and freeze in large freezer bags, freeze 1 lb. shredded chicken for chicken salad, mix 1 lb. shredded chicken with bbq sauce and freeze, freeze 1 lb. Ground Turkey mixed for Taco Salads

Edamame Salad

3 Tbl Olive Oil

2 Tbl Red Wine Vinegar

1 Tbl Oregano

2 cloves chopped Garlic

1 lb. shelled Edamame

1 oz. crumbled Feta Cheese

1/4c chopped Kalamata Olives

1/4c torn mint leaves

Mix all ingredients and serve chilled (Edamame must be cooked and shelled first!)

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One thought on “Monthly Shopping – JULY MENU

  1. Pingback: Monthly Shopping – JULY LIST | Mighty Metz

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