Menu Plan 2/7-2/14

One way to menu plan that saves so much money (and time) is to think about what you already have in the house that you could pull together for a meal. I have everything I need to make this plan in my refrigerator, freezer, or pantry, except for some canned mushrooms for the beef stroganoff and green peppers for stuffed peppers. Leftover dinners easily become the next day's lunches, usually with a twist (taking the bean and rice casserole and using it as a filling in tortillas).

Sunday: Chili-Cheese Dip, chips
Leftover Chicken Pot Pie, boiled potatoes, asparagus
peanut butter popcorn

Breakfast:
Cereal, fruit salad
Grapefruit, toast, eggs
Oatmeal, brown sugar, raisins
Waffles, oranges
Yogurt with granola and mixed berries
Muffins, fruit
Pancakes, eggs, bacon (Saturday breakfast), OJ
Overnight Caramel Rolls, fruit salad

Lunches:
Baked Potato Bar
Stuffed Green Peppers
Bean and Rice Roll-Ups (from casserole)
Leftovers
PB & J
Saturday: snacks and leftovers

Dinners:
Lasagna, french bread, salad
Rice, Bean and Cheese Casserole
Chicken Durango in Crockpot, Rice, Broccoli
Pork Chop and Potato Casserole, glazed carrots
Easy Beef Stroganoff, Rice
Crockpot Chicken and Noodles, Rolls, Peas
Sunday Roast

Visit orgjunkie.com for more menu plan ideas!