May is a busy month for us, so it’s important to me that I plan out our meals on Sunday nights for the week.

To keep my grocery budget down, I shop at Aldi (using Instacart, I wrote about how to do it here), our local Grocery Outlet, and use cashback rebates that offer a lot of 100% back (I wrote a post about some of my favorite apps here).

I skipped a grocery trip this week- We have plenty of food, and we had a  Yasukochi Family Farms CSA box subscription drop off last Monday and have plenty of fruit and veg to get us through this week. I did a quick grocery inventory on Saturday morning to make sure we’d be ok.

Breakfast: The kids tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee and a slice of toast with goat cheese and spicy honey.

Lunch: M-F I pack myself and the kids’ lunches. I bring 5 lunches to work on Monday and stash them in the fridge. I pack the kids’ lunches each night before bed, except for the cold stuff and ice pack- those I put in when I get up in the morning. This week, my lunch is fridge and freezer clean out leftovers.

Dinner: This week, dinners are pretty simple. We have busy days, so I want to spend as much time as possible with the kids. If one of the kids ends up not liking something, they can have a sandwich or a fruit and a homemade smoothie.

This week’s available fresh fruits are: Apples (3 kinds), oranges, and bananas.

• Sunday:  Italian Night.
• Monday: Chicken and Veggies

• Tuesday: Tortellini Soup, Salad, and Bread

• Wednesday: Breakfast for Dinner (I’m teaching that night)

• Thursday: Vegetarian chili, bread, and salad

• Friday: Takeout night!
• Saturday: Leftover Palooza and whatever leftover fruit is hanging around.