I'm so excited to be back into menu planning in earnest - AND we're getting better about actually cooking most nights, which helps me with lunches and saving money on both lunch and dinner.
We're finally getting down to the last of the frozen things we had (meats, veggies etc.) which is nice, because a wider selection of both meats and fresh produce is very nice to see in our menus as we welcome spring!
I will say, we've definitely saved money (and time) with our "Frugal from the Freezer" and pantry plan. I don't have an exact savings comparison, because we had several factors that altered our budget landscape (joining Costco and spending a fortune there, but hopefully only every few months; learning the CVS game and starting to get everything - almost - free there, etc.). But I definitely think we have saved and, in the process, we've wasted a lot less food than we used to. Yay!!!
So, onto this week's menu plan. A few notes - last week our Publix had whole chickens on sale, so I got two and, borrowing from an idea in Gourmet, will make two at once and see how many ways we can use the leftovers. So far, I'm thinking my favorite chicken salad, chicken and mushroom calzones, chicken quesadillas or enchiladas, and of course the main entree (featured Saturday!) That will be a good number of meals to come from spending only $5 for two chickens! Let's see how we do! We're also trying some new things that have caught my eye recently. I LOVE trying new recipes, and the new ones we've enjoyed recently have made me smile! Lots of my friends have posted wonderful things we will also be trying in upcoming weeks, so look for those to come!