Here are a few menu ideas from my family dinners and dinners from when I was growing up. The secret to my spending only $250 a month on food isn't the food I cook but how I purchase and use it in dishes.

I buy almost everything on sale for the cheapest price possible. I buy almost no meat that is over $2.00lb. I use only fruits and veggies that are in season and cheap. In the winter we eat mostly frozen and canned veggies. I always try to fix more for dinner than we need. We usually eat the leftovers for lunch the next day or I freeze them for another meal when I don't have time to cook.

For breakfast we eat mostly oatmeal, pancakes, French toast, waffles or cereal (purchased on sale with coupons for $1.50 or less per box). I don't shop with a lot of coupons. It is cheaper to buy off brands (most have a money back guarantee if you don't like them.) and items on sale. I try to keep my pantry stocked. If an item goes on sale then I stock up. If I find a really good deal on meat then I stock up and we eat that meat if we don't have anything else. Usually I have enough variety in my freezer that we don't eat the same thing over and over each night.

We don't eat meat as a main dish a lot. I try to use meals where it can be an ingredient and not the main dish. We also try to eat pasta dishes at least twice a week and a Soup and Sandwich or Potato night once a week at least.

I don't plan meals 1 or 2 weeks in advance. I prefer to do it only a couple of days in advance. If I planned too far ahead I wouldn't be able to take advantage of deals that I find. (I just found 14 avocados for .99 on the get rid of shelf. I didn't plan for this but it was a great treat!)

I hope these suggestions help you get started. If you would like more great menu ideas please check out Menus On A Dime.
Enjoy! Tawra

Note: The page numbers next to each recipe are page numbers for Not Just Beans. If you own Dining on a Dime, these recipes are also in Dining on a Dime, but not at these page numbers.

#1

• Slow Cook Roast- Page 109
• Brown Gravy- Page 109
• Onions Carrots, Potatoes cooked with roast (Place in pan the morning you plan to cook the roast and let slow cook with the roast all day.)
• Buttermilk Muffins- Page 25
• Tossed Salad with Thousand Island Dressing- Page 88

#2

• BBQ Beef- Page 110
• Potato Salad- Page 93
• Baked Beans- Page 70

#3

• BBQ Ribs- Page110
• Corn Bread- Page 47
• Cole Slaw- Page 93
• Relish Dish
• Carrots, Peppers, Celery, Radishes, Olives (any veggies in season or cheap)
• Ranch Dressing- 216
  
  

#4

• Macaroni Salad- Page 93
• Oatmeal Muffins- Page 25
• Green Beans- Page 70
• Pineapple-Orange Gelatin- Page 160

#5

• Pizza- Page 117
• Tossed Salad
• Ranch Dressing-216

#6

• Maple Glazed Chicken- Page 129
• Scalloped Potatoes- Page 77
• Glazed Carrots- Page 72
• Ninety Minute Rolls- Page 37
• Cucumber Salad- Page 95
• Apple Crisp- Page 156

#7

• Ham & Potatoes- Page 123
• Tossed Salad
• Mom's Sweet Rolls- Page 24
• Minty Peas & Onions- Page 95

#8

• Beef Stroganoff- Page 114
• Garden Salad- Page 95
• Dinner Rolls- Page 38

#9

• Madrites- Page 112
• Cucumber & Tomatoes- Page 79
• Macaroni Salad- Page 93

#10

• Tacos- Page 118
• Taco Seasoning- Page 222
• Refried Beans- Page 69
• Tortilla Chips w/ Honey- Page 226

#11

• Pigs in the Blanket- Page 132
• Fruit Gelatin- Page 160
• Corn
• Fried Potatoes- Page 76

#12

• Mexican Chicken- Page 129
• Spanish Rice- Page 104
• Broccoli
• Sliced Tomatoes

#13

• Cheese Enchiladas- Page 120
• Baked or Fried Tortilla Chips- Page 226
• Sopapillas- Page 53
• Refried Beans- Page 69