In an effort to help others who are struggling under the weight of cooking for and/or eating with dietary restrictions, due to food allergies, celiac, Crohn’s or whatever, I will post some of our weekly menus, on occasion. It may not be a complete weeks worth (nor will it be every week), but it will give you an idea of how we do it, and how we do it on a strict budget. You are welcome to ask for the recipe for any dish.
Sunday: Grilled Cubed Steak (bought fresh from manager special), fruit salad – this was our lunch. For dinner, we had Curry Chicken w/ mushrooms (bought 2 lb. pack of chicken breast on sale $1.99/lb., diced all and divided it for this dish and froze other for future dish; bought mushrooms for 50¢/8 oz pack on manager special earlier in the day).
Monday: Grilled Barbeque Chicken Breast ($1.99/lb.), Baked Sweet Potatoes (79¢/lb.) & Green Beans
Tuesday: “Can-Time” Pork: This recipe was delicious and perfect for in-season peaches – give it a try! (pork loin $1.79/lb. – used half for this meal and froze other half; bought peaches off Manager Special on Sunday for about 75¢/bag of 5 peaches – nothing wrong with them, just not ripe yet), Wild Rice, Sauteed Spinach
Wednesday: Spaghetti & Meatballs, garlic bread
In all, I’d say we spent around $30 for 4 nights of dinner and 1 lunch for a family of 5. That’s pretty frugal, nutritious, and most of all, allergy-friendly!