planning a weekly menu

i got to speak to some girls in my ward tonight about cooking healthy on a budget. they are all low-budget (preferred descriptor to poor!) student types like i am, so it was really fun to hear all of their ideas and their experiences. thanks, girls, for hearing me out and for your contributions!

one of the things i shared with them was something i thought i should publish here in the skinny bovine’s kitchen as well. so, here it is!!!

make a weekly menu – why plan ahead?
here are some basic reasons:

• planning a menu for the week allows you to make a shopping list
• when you have a shopping list you can get through the grocery store quicker because you don't have to wander up and down the aisles trying to think of something to make for dinner
• if you don't have a list, you often forget things and then you have to go back to the grocery store again that week to get them (this = more time and money and gas wasted!)
• if you have a list you don't buy as many bad things (like chips, soda, candy or weird expensive things you "might" use)

want to save even more money? plan according to sales.

• stop throwing away your junk mail - your weekly sale ads for local grocery stores are priceless!
• plan your meals by what is on sale. example - last week cabbage was on sale so i made the delicious veggie soup recipe found below for our meatless monday. if avacados are on sale (i only buy them when i can find them once or twice a year 4 for $1), make some guacamole and go mexican!
• also from your sale adds, buy things in bulk that you know you will use. i bought a case of black beans from smiths a few months ago at $0.44/can and we've already used a good portion of them because we love black beans!

and here's that veggie soup recipe (compliments of my friend holley) i just mentioned. sorry no pics, my good camera is broken and my back up was otherwise occupied. i made whole wheat breadsticks to go with this soup from here and it was delicious, fast, healthy and cheap meal!

garden veggie soup (4 servings)

1 1/3 cup sliced carrots

1 cup diced onion

3-4 cloves garlic, diced (depends on how big!)

6 cups broth (chicken, beef, veggie)

3 cups diced green cabbage

1 can green beans, drained

3 tablespoons tomato paste

1 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon salt

1 cup diced zucchini

1. spray pan and sautee carrots, onions and garlic for 5 minutes

2. add broth, cabbage, beans, tomato paste, basil, oregano and salt. bring to a boil.

3. reduce heat and simmer for 15 minutes. stir in zucchini and heat 3 to 4 more minutes.