It’s quite upsetting. I’ve been doing so good on cutting my food budget this past month or so.
It’s possible most of my refrigerated groceries are fine. I’ll eat what won’t infect me with a food borne illness, and let the ol’ super smeller weed out the rest.
Since I’m running low on meat, this week, I’m finally heading to the grocery store. It’s been a while.
I know I’ve talked about it a lot lately, but I’m finally going to use my $20 Whole Foods voucher that I purchased from Living Social for $10. In my area, Whole Foods’ chicken runs about $2 per pound. That’s a pretty competitive price so, I’m stocking up.
Although I don’t like to eat the same type of animal flesh too much within a short period of time, I’ll try to work in as much chicken in this week’s menu as possible.
Weekly Menu Plan Options
Bacon wrapped chicken wings
Slow cooker Filipino Adobo
Hard shell, ground beef tacos with sour cream, shredded cheese, and salsa
Baked pork chops
Yellow rice or white rice
New Orleans style pork sausage
Garlic roasted asparagus