Mom's Bistro

7 Day Budget Friendly Family Menu Plan 7 days of breakfast, lunch, dinner and snack ideas with printable menu, printable grocery list, printable recipes and budget breakdown. www.momsbistro.net Mom's Bistro

7 Day Menu Plan Breakfast Lunch Dinner Sides Snack Sunday Monday scrambled eggs and peppers bananas oatmeal apples grilled cheese and tomato soup chicken noodle soup roast chicken spaghetti (or your favorite pasta) mashed potatoes, peas and corn green beans chips and homemade salsa popcorn Tuesday oatmeal bananas leftovers shepherd's pie salad veggies and dip Wednesday egg burritos leftovers chicken enchiladas corn popcorn Thursday oatmeal apples tomato soup lasagna broccoli chips and homemade salsa Friday oatmeal bananas leftovers tostadas corn veggies and dip Saturday eggs in a hole apples bean and rice burritos (with leftovers) homemade pizza salad popcorn

Grocery List Before You Go, Check Your Pantry: all-purpose flour olive oil spices; salt, pepper, taco seasoning, garlic salt, garlic powder, Italian seasoning, paprika, chile powder, cumin, Asian seasoning, oregano Produce 2 bunches bananas 5 lbs (1 bag) apples 5 lbs potatoes 3 bags baby carrots 2 celery 1 pkg fresh basil 2 bags salad mix 4 roma tomatoes 1 jalapeno 1 red onion 1 bunch cilantro 1 head garlic Meat 2 whole chickens (4-6lbs each) 1.5 lbs ground beef Dairy & Deli 2 dozen eggs 1 lb butter 2 gallons milk 2, 8oz bags shredded cheddar/mexican cheese blend 1, 15oz ricotta cheese 1 parmesan cheese Canned Goods & Condiments 1 jar pickled jalapenos 1 bottle salad dressing (your choice) 1, 32 oz chicken broth 2 cans pinto beans 1 can refried beans 2, 28oz cans crushed tomatoes 2, 28oz tomato sauce 1, 15oz fire roasted diced tomatoes Bulk 3 lb old fashioned (rolled) oats 2.5 lb brown rice ½ lb popcorn kernels Frozen 1, 16 oz peas 1, 32 oz corn 1, 16 oz broccoli 1, 16oz green beans Dry Goods & Breads 2 dozen flour tortillas 2 bags tortilla chips 1 loaf bread 1 pkg corn tortillas 1 pkg yeast 1 box oven ready lasagna noodles 1 box spaghetti (of pasta of your choice)

Budget Breakdown Produce $ 22.94 Meat $15.96 Dairy & Deli $27.56 Canned Goods & Condiments $13.41 Bulk $5.20 Frozen $5.18 Dry Goods & Breads $10.88 Total: $101.13 Costs 2 bunches bananas - $3.54 5 lbs (1 bag) apples - $4.60 5 lbs potatoes - $1.78 3 bags baby carrots - $3 2 celery - $1.98 1 pkg fresh basil - $1.99 1 bags salad mix - $2.98 4 roma tomatoes - $1.10 1 jalapeno - $0.26 1 red onion - $0.88 1 bunch cilantro - $0.33 1 head garlic - $0.50 2 whole chickens (4-6lbs each) - $9.98 ($4.99 each) 1.5 lbs ground beef - $5.98 2 dozen eggs - $3.96 1 lb butter - $3.98 2 gallons milk - $6.78 2, 8oz bags shredded cheddar - $5.28 1, 8oz shredded mozzarella cheese - $2.64 1, 15oz ricotta cheese - $1.94 1 parmesan cheese - $2.98 1 jar pickled jalapenos - $1.38 1 bottle salad dressing (your choice) - $1.98 1, 32 oz chicken broth - $1.64 2 cans pinto beans $1.36 1 can refried beans - $0.85 2, 28oz cans crushed tomatoes - $2.48 2, 28oz tomato sauce - $2.48 1, 15oz fire roasted diced tomatoes - $1.24 3 lb old fashioned (rolled) oats - $2.97 2.5 lb brown rice - $1.72 ½ lb popcorn kernels - $0.51 1, 16 oz peas - $0.98 1, 32 oz corn - $1.98 1, 16 oz broccoli - $1.24 1, 16oz green beans - $0.98 2 dozen flour tortillas - $2.18 2 bags tortilla chips - $2 1 loaf bread - $1.38 1 pkg corn tortillas - $1.48 1 pkg yeast - $1.18 1 box oven ready lasagna noodles $1.38 1 box spaghetti (of pasta of your choice) - $1.28

Recipe Cards There are few recipes in this menu plan that are not included in the recipe card section below. For access to full recipes, please e-mail Lindsie@momsbistro.net and discuss how you can start creating personalized menu plans just like this for your family or ask how you can purchase the full version of this (and other) menu plans. Breakfast Eggs In A Hole Breakfast Burritos scrambled eggs cooked breakfast sausage pickled jalapeno peppers shredded cheese flour tortillas This recipe doesn t have the ingredients listed in incrememnts because they can be made in big batches or individually it s up to you. 1. scramble eggs and set aside 2. cook breakfast sausage (or chorizo, perhaps) for 8-10 minutes. 3. Add jalapeno peppers and cook until warmed through. 4. Assemble burritos by starting with a layer of shredded cheese, then eggs and then sausage and pepper mixture. Roll and enjoy. eggs bread butter salt and pepper 1. Use a cup and cut a hole in center of read, remove bread circle 2. Melt a dab of butter in a non stick skillet and once melted place the bread in the middle and shake around a little. Flip and do the same to the other side. 3. Once both sides are coated in butter, crack egg in hole and cook until firm. 4. Flip and cook until desired doneness. 5. Serve with toast circle.

Snacks Homemade Salsa Lunch Chicken Noodle Soup 1, 15oz can fire roasted diced tomatoes ½ red onion, roughly chopped 1 clove garlic ½ bunch cilantro 1 lime, juiced 1 jalapeno, seeded and roughly chopped 1. Puree all ingredients in blender and refrigerate 30 minutes before serving. Stays fresh for 10 days. 1 qt chicken stock (preferably homemade) 2-3 carrots peeled and cut into small pieces 2-3 stalks of celery cut into small pieces **make sure all your veggies are the same size, they will cook evenly this way** 1/2 white onion, diced 2 cups egg noodles, cooked 1-2 chicken breasts or things or left over chicken cut into 1/4 chunks Salt and pepper 1. In a large pot heat 1 tbsp. of olive oil and add chicken (if you re not using leftovers) then add your veggies. 2. Cook for 3-5 minutes then pour over chicken stock. 3. Bring to a boil (now would be the time to add your left over chicken) then reduce to simmer for 20-25 minutes until veggies are soft. 4. Meanwhile, cook your egg noodles in a separate pot of salted water and drain. Bring soup back up to a boil and add egg noodles. Cook for 2-3 more minutes and enjoy!

Dinner Marinara Sauce Chicken Enchiladas 4 cups shredded chicken 2 cups shredded Mexican cheese blend 2 ½ cups enchilada sauce 1 can diced green chilies 8 large flour tortillas 1. Preheat oven to 300 degrees 2. Mix chicken, 1 can enchilada sauce, 1 cup cheese, and green chilies in a bowl. 3. Stuff tortillas and place in a large baking dish 4. Cover with remaining enchilada sauce and cheese 5. Bake for 35-45 minutes until the cheese is bubbling ¼ cup extra virgin olive oil 4-5 cloves garlic, lightly smashed 2 large cans (or boxes) strained tomatoes 1 large can tomato sauce 4 basil leaves 1. In a large pot, heat olive oil and garlic over low heat for 3-4 minutes. Be sure to move the garlic around with a wooden spoon so that it does not burn. 2. Add tomatoes and basil. 3. Cook on low, low, low heat for 5-6 hours, stirring occasionally. 4. Enjoy with pasta, over meatloaf or as a dipping sauce.

Pizza Dough temperature until doubled in size about 60 minutes. 9. Turn dough out onto a lightly floured work surface, and press lightly to get rid of some of the air bubbles. Form into two balls, and roll out to form pizza. ¼ cup warm water (110-115 degrees) 2 ¼ tsp. active dry yeast (one package) 1 cup water 3 tbsp. olive oil 3 ¼ cup all-purpose flour 1 ½ tsp. kosher salt 1. Pour warm water into the bowl of a stand mixer fitted with a dough hook. If you don t have a stand mixer, just pour the water into a large glass or metal mixing bowl. 2. Add yeast, and whisk by hand to blend. Allow the mixture to sit for 5 to 10 minutes until the yeast is activated and looks creamy. 3. Add the 1 cup of water and 3 tbsp. of olive oil and mix by hand. 4. Add flour and salt. 5. Knead the dough on low speed (or with your hands) until it comes together in a cohesive mass. 6. Cover bowl with plastic wrap, and let rest for 20 minutes. 7. Turn the mixer to medium-low and continue to knead until the dough is firm, elastic and smooth. 8. Lightly oil a large mixing bowl and scrape dough into the bowl. Turn the dough around the bowl to cover the ball with oil. Cover with plastic wrap, and let rest and rise at room

Sides Roasted Broccoli Mashed Potatoes 4-5 large baking potatoes or 3 lb. baby potatoes, peeled, and cut into large pieces 2 tsp. salt 1 1/2 sticks butter, softened 1 1/2 cup whole milk or half and half cream 1. Place cut up potatoes in a big pot, and fill with water. Add enough salt to make the water taste like you just guzzled some ocean water. 2. Bring to a boil, and cover with a lid. Remain boiling, and cook until potatoes are tender and a fork goes all the way through them. This takes usually about 20-25 minutes, depending on how many potatoes you want. 3. Drain the water, and return potatoes to pot 4. Keep heat on low, and add butter 5. Use a whisk, and mash potatoes up by hand and mix butter and salt in. 6. Add milk (or cream), and continue to whisk by hand until the potatoes are no longer lumpy and are light and fluffy. 7. Remove from heat. 8. Serve in a large dish. 1 head broccoli 1/3 cup sliced parmesan cheese salt and pepper ¼ tbsp. olive oil For Dressing: 2 lemons, juiced 1 tbsp. white wine vinegar ½ cup extra virgin olive oil salt and pepper 1 tbsp. Dijon mustard 1 small shallot, diced 1. Preheat over on 450 degrees 2. Toss broccoli in olive oil, salt and pepper 3. Roast for 15-20 minutes, until the broccoli becomes soft and crispy 4. Meanwhile, make vinaigrette by placing lemon juice, vinegar, Dijon and shallots in a food processor. 5. Slowly drizzle in olive oil while food processor is running. 6. Season with salt and pepper. 7. Remove broccoli from oven, and toss in a large bowl with lemon vinaigrette and top with shaved parmesan.