I went to the grocery store on Day 11 this week and spent $88, which is at least better than last week. So far I am up to $233 for the month.
Below is a list of what I cooked this week. If you decide to try the cornbread recipe (which is very good, by the way) keep in mind that gluten free baked goods spoil very quickly. If you want the leftovers, store them in the freezer. I made the mushroom stroganoff with gluten free flour and Sam Mills spaghetti, which is by far the least expensive pasta I have been able to find locally. We tried it with spaghetti sauce and the flavor combination was a little off, but it worked perfectly with the stroganoff.
Breakfast: Bananas and yogurt
Lunch: Leftover fajita-ranch chicken wraps
Dinner: Chicken kabobs and rice
Breakfast: Banana, gluten free bagel (Udi's, and they are just OK, not really worth it)
Lunch: Leftover chicken kabobs and rice
Dinner: Leftover pork tenderloin and asparagus
Snack: Fruit salad
Breakfast: Fruit salad, cereal
Lunch: Pimento cheese sandwich (on Rudi's GF bread), diced apples
Breakfast: Gluten Free Banana bread*
Lunch: Hot dogs, fruit salad
Breakfast: Yogurt and bananas
Lunch: leftover chicken and macaroni and cheese
Lunch: Hot dogs