We’ve made it all the way to week four in our NO Spending Spree. As a recap, we’ve cut out non-essential expenses for an entire month. Regular bills and purchases on produce, milk, eggs and bread were the only things we’ve allowed ourselves to spend money on.

It’s been quite a freeing experience, despite the fact that I initially thought we would feel trapped by not being able to spend. We’ve had to think outside the box when it comes to cooking, family activities and more. It’s been fun, to say the least.

Here is are final week’s plan for meals:

Breakfasts:

Oatmeal
Cream of Wheat
Eggs and Whole Wheat Pancakes
Easy Breakfast Rice Cereal
Fresh Fruit when available

Lunches:

Salad and other fresh vegetables (protein added through nuts and Salmon)
Beans with Whole Wheat Skillet Cornbread
Honey and Peanut Butter Flax Sandwiches
Chicken and Rice Bake with Vegetables
Leftovers

Dinner:

Spaghetti Bake
Venison Stew
Quinoa Stir Fry with Vegetables
Rotisserie Chicken with Fresh Collards and Potato Salad
Venison with Pasta, Vegetables and Spicy Alfredo
Leftovers

Snacks:

Popcorn
Organic Animal Crackers
Almonds
Fresh Fruit when available
Yogurt
Raisins

As you can see from four weeks of menu plans, I keep things really simple. I’m not a fantastic cook, and I can’t spend all my time making extravagant meals. Aside from when I make chili or venison stew (which I make in bulk to serve as several meals), most of my meals take under 45 minutes to prepare and cook.

What’s on your menu for this week?