Menu Plan #2 {Making Do}

Dinners
Roast beef, mashed potatoes and gravy, mixed vegetables
Beef fajitas 
Buffalo chicken salad, whole wheat rolls
Swedish meatballs, gravy, mashed potatoes, peas
Vegetable beef soup (with sweet potatoes and yellow squash with lots of other vegetables), biscuits
Mexican chicken casserole
Broccoli cheese soup (chock full of other veggies, too), whole wheat rolls
Poblano Chicken Chowder, quesadillas
Beef tacos
Brat, vegetable, & pasta skillet
Chili, cornbread
Chicken (freezer) sandwiches on homemade buns, fries
Spaghetti & meat sauce (freezer), french bread, 
Homemade pizza topped with pepperoni, sausage and red pepper, tossed salad (x2)

Lunches - served with apples or tangelos
Leftovers (several times)
Quesadillas
Chicken salad sandwiches on homemade bread (x2-3)
Almond butter & jam sandwiches on whole wheat homemade bread

Ham sandwiches on sourdough

Breakfasts - served with fruit and/or homemade yogurt
Oatmeal with apples
Steel cut oats with blueberries
Toast using my homemade whole wheat bread
Pumpkin pancakes with homemade apple cinnamon syrup
Sausage, egg, potato bake

Sweets and Treats
cherry pie or cherry bars
date bars
homemade ice cream with toppings
chocolate chip cookies
cream cheese brownies, fruit slush cups (bring to a gathering)

Since I've already spent the whole amount I had budgeted for groceries for this low-spend month, I hope to follow this plan closely and improvise as needed to avoid wasting food.