Monday
breakfast
2 scrambled eggs with butter
1 4 oz turkey sausage (we use the Italian type rather than links)
lunch
1 serving all-meat chili (I used turkey left over from the holidays for the meat)
2 tbsp sour cream
2 oz. cheddar cheese
1 1/2 c. romaine lettuce
dinner
1 serving Thai-ish basil chicken
1 serving hot and sour soup
1 1/2 c. romaine lettuce
Total net carbs: 26
Tuesday
breakfast
Denver omelet
lunch
1 bleu cheeseburger
1 1/2 c. romaine lettuce
dinner
1 serving stewed chicken Morrocan
1 serving parsley salad
Total net carbs: 19
Wednesday
breakfast
1 serving rodeo eggs
lunch
1 serving sweet n nutty tuna
1 serving bacon, tomato, and cauliflower salad
dinner
1 c. vegetable soup (I make mine from scratch)
1 1/2 c. romaine lettuce
Total net carbs: 18
Thursday
breakfast
2 eggs
4 oz turkey sausage
lunch
1 serving pork chops and saurkraut
1 serving Asian ginger slaw
dinner
1 serving herb and wine catfish packets
1 1/2 c. romaine lettuce
Total net carbs: 16
Friday
breakfast
1 banana nut muffin (this is an Atkins mix)
1 tbsp cream cheese
lunch
1 serving classic egg salad
1 1/2 c. romaine lettuce
dinner
1 serving meat taco filling
1 serving taco salad
Total net carbs: 18
Saturday
breakfast
2 egg confetti fritatta
lunch
1 serving meatza
1 1/2 c. romaine lettuce
dinner
1 serving skillet stroganoff
1 serving our favorite salad
total net carbs: 20
Sunday
breakfast
1 serving sausage egg and cheese bake
lunch
1 serving picnic chicken
1 serving unpotato salad
1 serving coleslaw for company
dinner
1 serving pork chops with mustard sauce
1 serving collard greens with bacon
1 serving creamed spinach
total net carbs: 17
Most of the expenses we have are in raw vegetables and we've recently been able to cut down on that by using the frozen vegetables. Our local supermarket has an amazing variety, including seasoning packets for soups (frozen herbs, onion, green peppers, and mushrooms), green peppers, collards, turnip greens, and stir fry mixes. You can further cut down on cost by buying family packaging (most groceries will package it up for you like that if it isn't already in the meat case) and by substituting cuts of meat. We use country style pork ribs for pork chops ($1.99/lb vs $2.55/lb) and ground turkey for hamburger ($1.69/lb vs $3.50/lb). In most chili or Mexican style dishes, turkey or chicken can be substituted for hamburger or pork sausage. Thighs and legs are inexpensive and will work well. We buy the meat in bulk when we can to cut down on future costs because it builds up a reserve. We bought:
2 cartons of eggs containing 18 eggs each
1 package of turkey sausage (there are five links per package and we eat one a piece for breakfast)
3 heads of romaine lettuce (you can always buy more if you run out, I hate not being able to eat it all and then having it wilt or rot)
1 package of cheddar cheese (equivalent to eight cups of shredded cheese)
2 pints sour cream
1 family package of chicken legs
1 family package of chicken thighs
2 quarts of chicken broth
1 package frozen mushrooms
1 1 lb package of boiled ham
3 green peppers
2 poblano chili peppers
1 container bleu cheese
1 5 lb package ground turkey
1 bunch parsley
2 cucumbers
2 cans sliced black olives
1 package of bacon
1 can of tuna
1 sack of seedless red grapes
1 package of walnuts
2 packages frozen cauliflower
7 plum tomatoes
3 regular tomatoes
1 flat cherry tomatoes
1 avocado
1 red cabbage
1 cabbage
1 nappa cabbage
1 package Atkins bananna nut muffin mix
1 package spreadable cream cheese
1 bottle ranch dressing (there's only one carb in two tablespoons so I don't bother with the additional expense of no carb dressing for this)
2 packages bulk pork sausage
1 container shredded parmesan
1 pint heavy cream
1 bottle worcheshire sauce
1 packages country style boneless pork ribs
1 package collard greens
1 package chopped spinach
1 can saurkraut
1 lb catfish
The total bill fluctuates between $90-$150 a week, depending on the reserves of meat and frozen veggies we have in the big freezer. You can also buy the fresh veggies like beans, broccoli, zucchini, and yellow squash and freeze them yourself when they're on sale. It saves money if you inventory the food you have on hand when making the menu and try to form the bulk of your menus from those materials.
I've never eaten some of these and I'm looking forward to trying the recipes out. The meatza, Asian ginger slaw, and all meat chili have become staples in our diet because they taste so good. We eat a lot of the catfish too because it's inexpensive and can be gotten fresh locally.
