Meal plan week of 6/18-6/24

I am making all DH favorites this weekend, meat pancakes, ribs, black eye pea salad, pineapple upside down cake, and peanut butter buster sundae. I hope he feels the love!

Dinner

Saturday: family’s house (total cost $0)

Father's Day: BBQ Ribs with potato wedges and Greek black eyed pea salad (total cost $13 for 4 servings)

Monday: Sausage quesadillas with tomato-black bean salsa and corn bread (total cost $8.5 for 3 servings)

Tuesday: Slow Cook Cabbage casserole (total cost $7 for 4 servings)

Wednesday: Grilled Cheese with tomato soup (total cost $4 for 3 servings)

Thursday: Margarita Chicken with grilled corn and pineapple (total cost $6.5 for 3 servings) bumped from last week

Home-Date Night Friday: Potato crusted salmon with healthy mash potatoes and green beans plus biscuits (total cost $9.5 for 2 1/2 servings) I am still trying to prefect my healthy mash potatoes, last time there were alittle watery.

 

Sweet and Snacks

Pineapple upside down cake (total cost $3)

Peanut Butter Buster!! (total cost $2)

Fresh Fruit (Strawberry-Bananas-Apples) $5

Yogurts and string cheese $5

Breakfast&Lunch

Meat pancakes $3 (later I will write up a post on these fabulous pancakes)
 Cereal, Coffee, Juice, and Milk $5

Sandwiches, chips, V8, water for Lunch $20

Pasta, Pizza, Nuggets, Fruit, Veggies for Monkey’s Lunch $7


Peanut Butter Buster

Topping
1 cup of Chocolate Syrup
1/4 cup of Peanut Butter

Ice Cream Sundae
Chocolate Ice Cream
Salted Peanuts
Whipped Cream
1 Cherry

What You'll Need to Do

Chocolate & Peanut Butter Sauce:

Microwave the chocolate syrup for about 30-45 seconds. Stir in peanut butter until completely blended.