I have been taking full advantage of my local super marketplacing soon to be past sale date items in bulk packages and reducing them for quick sale.  I have found packaged fresh vegetables in steamer bags and loose veggies or fruit, like peppers and bananas, for a dollar a bag.  For $19.95 a flat I have been getting about 10 pounds of meat of various types and cuts.

These are my finds for this week:

2 bags of fresh California Blend veggies, 2 bags of cabbage slaw, a bag of broccoli slaw, 2 large bell peppers, 5 lbs. bag of bananas, a bag of jalapenos and limes, and a bag of broccoli florets
Cost: $1.00 per listing or bag,  for a total of $9.00.

2 packages of Pilgrims Pride Thighs and 2 packages of PP drumsticks, 2 pkg 1lb 73/27 ground beef, 2 pkg 80/20 ground beef, 1  Family size pkg boneless pork loin chops, 1 pkg pork loin steaks, 1 pkg chops, 1 pkg tenderized boneless chuck steak, 1 pkg boneless chuck steak, 1 skirt steak, 1 pkg BBQ seasoned leg quarters.
Cost: $19.95 a piece for 3 about 27-30 lbs = about $2/lb

I begin by placing the veg in the freezer of fridge depending upon when or how I am going to use it. Then I take all of the meat and organize it by animal and then be what I am going to do with it and set about processing it for the freezer or fridge.

I made pork chops with Asian slaw salad last Sunday and had leftovers for lunch Monday. Monday night we had Broccoli beef made from the tenderized steak that I cooked the day before and added the veggies and sauce that night  paired with rice. Tuesday I made BBQ drumsticks and thighs in my broiler accompanied by coleslaw and a potato salad I put together on Sunday afternoon to save time during the week.  Wednesday night we ate Bratwurst that I bought on sale at Wal*Mart for $3.50/pkg and frittered eggplant, zucchini, summer squash that a young lady from church gave me.

This morning I spent less than an hour processing the rest of the meat to be placed in the freezer for meals next week. 

I put up chicken seasoned with season salt to be fried and served with green beans and potatoes, lemon pepper chicken for pairing with one of the packages of California Blend Veggies and rice, a two pound meatloaf that is frozen in the dimension that I plan on cooking it in for easy prep – served with mac n’ cheese and peas, Garlic and Herb Chops paired with corn and carrots, plain boneless chops for stuffing served with spinach, and a large bag of cut and marinating beef steak for more broccoli beef made with the other California Blend Veggies.

With the five pounds of bananas I made three loaves of Banana Chocolate Chip Bread.  This time it turned out like banana flavored chocolate bread pudding in a crust…YUMMY!

I cannot tell you how awesome it is to finally be getting back into the groove of having a week’s menu planned ahead of time.  It allows me to send Matthew with leftovers to work and have some leftovers for me and/or the kids as well.