I am hoping to move to IL next month and then I'll be able to give you better match ups with ALL of the inserts but since the Proctor and Gamble one differs very little from location to location this should be a good start so get your newspaper and start clipping!
Always pads 2 for $6; $1 P&G; $1 ECB on 2
Bounty paper towels 6 roll pack $6.99; .25 P&G; $1 ECB
Cascade 2/$5; .50 P&G; $1 ECB on 2
Cover girl Select products $6, $7 and $8; $1 off any Cover Girl; Buy $15 of select products $5 ECB
Crest toothpaste 2/$4.98; $.75 P&G; $1 ECB on 2;
Dawn .99; .25 P&G
Duracell batteries $2.99; $.75 P&G; $1 ECB
Gilette body wash 2/$7; $2 P&G
Gilette fusion proglide razor $9.97; $2 P&G; $5 ECB
Pampers swaddlers $19.99; $2 P&G; $3 ECB
Pantene shampoo and conditioner $5.99; $1 off 2 P&G; $2 ECB, limit 2 (several people have gotten a $2 store q for Pantene, CVS allows for stacking of store and manufacturers q/s
Prilosec OTC $24.99; $1 P&G; $7 ECB
Tide detergent $1 P&G; $1 ECB
Non coupon deal BioTrue 2 oz contact lens solution $2.99; $2.99 ECB
Note: If your store is out of a product they will give you a non-expiring Raincheck for your ECB's!
Sunday, July 4, 2010
Thursday, July 1, 2010
Second week menus
Our breakfast, lunch, snack stockpile this week includes
Milk, yogurt, cheese (Parmesan, American, cheddar, cream), eggs, lunch meat, peanut butter, roasted almonds, tuna, grapes, bananas, fresh pineapple, apples, canned fruit (mandarin oranges, pineapple), broccoli florets, tomatoes, green and yellow bell peppers, potatoes, frozen muffins, cold cereal, oatmeal, waffles, pita pockets, tortillas, bagels, granola bars, crackers, popcorn.
(Fourth of July) Grilled burgers, brats on buns; fire roasted vegetables; potato salad
Chicken tortillas w/ choice of toppings
Quiche and toast (I can only get away with breakfast for supper about once a week and this is it)
Sausage cooked w/ tomatoes, green peppers, onions served over rice
Chicken Caesar salad, garlic bread
Shrimp ramekins, steamed sugar snap peas, baked potatoes
Breaded pork chops, cold pasta salad, peas
Milk, yogurt, cheese (Parmesan, American, cheddar, cream), eggs, lunch meat, peanut butter, roasted almonds, tuna, grapes, bananas, fresh pineapple, apples, canned fruit (mandarin oranges, pineapple), broccoli florets, tomatoes, green and yellow bell peppers, potatoes, frozen muffins, cold cereal, oatmeal, waffles, pita pockets, tortillas, bagels, granola bars, crackers, popcorn.
(Fourth of July) Grilled burgers, brats on buns; fire roasted vegetables; potato salad
Chicken tortillas w/ choice of toppings
Quiche and toast (I can only get away with breakfast for supper about once a week and this is it)
Sausage cooked w/ tomatoes, green peppers, onions served over rice
Chicken Caesar salad, garlic bread
Shrimp ramekins, steamed sugar snap peas, baked potatoes
Breaded pork chops, cold pasta salad, peas
First week menus
If anyone is interested in playing along, here is what I have planned for our family for this week. Personally I enjoy reading others' ideas and seldom follow them exactly, it tends to get my creativity going, maybe I can do the same for you.
Breakfast and Lunch at our house is are very much "free range fridge" meals. With an all adult household each on their own schedule this is just more practical. I add to the stockpile when things are on sale that I have coupons for and bake easy to heat things as needed.
SO starting out this week stockpiled items available for breakfast, lunch and snacks: Milk, yogurt, cheese (Parmesan, American, cheddar, cream), eggs, lunch meat, peanut butter, roasted almonds, tuna, strawberries, raspberries, apples, canned fruit (mandarin oranges, pineapple), broccoli florets, tomatoes, potatoes, frozen muffins (will be baking some more this week, almost out), cold cereal, oatmeal, waffles, pita pockets, tortillas, bagels, granola bars, crackers, popcorn.
And suppers
Pork roast (save left overs for Tuesday), mashed potatoes, gravy, steamed broccoli
Grilled chicken (save left overs for other meals); Yellow rice; Tomatoes, green pepper, sweet onions in raspberry vinaigrette dressing
Pork fried rice (I'm using rice cooked last week because the secret to good fried rice is to start w/ cold rice will use up left over roast, any leftover veggies, add additional veggies as needed)
Italian beef (make extra for the the freezer) on crusty bread w/ coleslaw
Tuna melt in pita pockets, grilled tomatoes w/ Parmesan cheese
Macaroni and cheese, smoked sausage, green beans
Breakfast and Lunch at our house is are very much "free range fridge" meals. With an all adult household each on their own schedule this is just more practical. I add to the stockpile when things are on sale that I have coupons for and bake easy to heat things as needed.
SO starting out this week stockpiled items available for breakfast, lunch and snacks: Milk, yogurt, cheese (Parmesan, American, cheddar, cream), eggs, lunch meat, peanut butter, roasted almonds, tuna, strawberries, raspberries, apples, canned fruit (mandarin oranges, pineapple), broccoli florets, tomatoes, potatoes, frozen muffins (will be baking some more this week, almost out), cold cereal, oatmeal, waffles, pita pockets, tortillas, bagels, granola bars, crackers, popcorn.
And suppers
Pork roast (save left overs for Tuesday), mashed potatoes, gravy, steamed broccoli
Grilled chicken (save left overs for other meals); Yellow rice; Tomatoes, green pepper, sweet onions in raspberry vinaigrette dressing
Pork fried rice (I'm using rice cooked last week because the secret to good fried rice is to start w/ cold rice will use up left over roast, any leftover veggies, add additional veggies as needed)
Italian beef (make extra for the the freezer) on crusty bread w/ coleslaw
Tuna melt in pita pockets, grilled tomatoes w/ Parmesan cheese
Macaroni and cheese, smoked sausage, green beans
Wednesday, June 23, 2010
Starting the 4 week Challenge
I am excited to be participating in the 4 week Grocery Challenge offered by All You magazine! The basic goal is to feed the entire household nutritious meals they will enjoy for $25 or less per person week.
We are a somewhat unique household for this challenge because we are a family of three-five adults any given week! This means that we are on several different schedules so "family meals" are not always feasible. Most food needs to require minimal additional prep time from the individual eating it. SO introducing us, I am wife, mother and sometimes daughter in the household and do all the shopping and most of the food preparation. My husband is out of state at a business convention this first week of the challenge so I didn't include him in the budget for this week since he is "living" there. Most of the time he teaches at the local college afternoons and evenings so he wants a portable "lunch" to take and then a supper when he gets home. Our older child is 21 and a recent college graduate, usually works in the afternoon and often volunteers in the evening and has an active social life. He is more inclined to eat "left overs" and likes having a nice variety of food and lots of it! Our younger child is a 19 yo college student. Over this summer she is working both in retail and babysitting which leads to a variety of shifts. She likes to take a meal for her break when she is at the store and often takes another if she is leaving one job to go directly to the other. Last on this list is my mother who is retired and enjoys traveling the country and visiting her children, grandchildren and great grandchildren. She is going to be staying with us for the last 3 weeks of the Challenge so my budget will reflect her presence as well. She enjoys spending time preparing healthful snacks for herself and to share and I'll include directions for those.
We are a somewhat unique household for this challenge because we are a family of three-five adults any given week! This means that we are on several different schedules so "family meals" are not always feasible. Most food needs to require minimal additional prep time from the individual eating it. SO introducing us, I am wife, mother and sometimes daughter in the household and do all the shopping and most of the food preparation. My husband is out of state at a business convention this first week of the challenge so I didn't include him in the budget for this week since he is "living" there. Most of the time he teaches at the local college afternoons and evenings so he wants a portable "lunch" to take and then a supper when he gets home. Our older child is 21 and a recent college graduate, usually works in the afternoon and often volunteers in the evening and has an active social life. He is more inclined to eat "left overs" and likes having a nice variety of food and lots of it! Our younger child is a 19 yo college student. Over this summer she is working both in retail and babysitting which leads to a variety of shifts. She likes to take a meal for her break when she is at the store and often takes another if she is leaving one job to go directly to the other. Last on this list is my mother who is retired and enjoys traveling the country and visiting her children, grandchildren and great grandchildren. She is going to be staying with us for the last 3 weeks of the Challenge so my budget will reflect her presence as well. She enjoys spending time preparing healthful snacks for herself and to share and I'll include directions for those.
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