I started this vegetarian menu plan while watching the documentary series 30-Days by Morgan Spurlock (Thanks to the recommendation from Katy, The Non-Consumer Advocate). The first episode follows him and his fiance as they attempt to live for 30 days working minimum wage jobs. I’d echo Katy’s recommendation. It’s a good reality/attitude check, examining the struggles faced by low-income families. And the scene about free activities in the city? Hilarious. Local bank or hospital tours! My husband and I watched it at least four times, laughing harder each time.
Anyway, most of their dinners were beans and rice, which is pretty much the most economical meal you can make. Eating less meat, more vegetables is another way to stretch your grocery budget. Even if you just cut out meat for one meal a week, I think you would notice the savings over the course of a month. So I created this menu plan with these two things in mind: vegetables + economical.
Here’s what’s for dinner at my house this week:
Monday — Beans & Greens, No-Knead Bread, fresh fruit
Tuesday — Burritos with Crockpot Pinto Beans
Wednesday — Broccoli Gribiche, kale salad, Canned Peaches & cottage cheese
Thursday — Rice Bowls with Spicy Curry Sauce
Friday — Sweet Potato Biscuits, scrambled eggs, fruit
Saturday — Quinoa Patties, kale salad with avocado
Sunday — Dinner Out
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What are you making for dinner this week? Be sure to leave a link to any recipes in the comments!
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Why did I read this so late at night? Now I’m hungry.
Most people are hungry at 1:30 in the morning it’s just that most of them are ASLEEP!!! 🙂