Breakfast, 3/24: I made breakfast burritos for the kids with two eggs and cheddar cheese. I made some steelcut oatmeal for the grownups. My mom ate her portion plain with a fried egg on the side. My husband and I mixed a touch of brown sugar and dried cranberries in our oatmeal.
Lunch, 3/24: With about a half cup of leftover roast chicken, I made a chicken salad sandwich for my husband to take to work.
For the kids, I boiled the other half bag of pasta and mixed that with the reserved meat sauce that I had made for the lasagna on Monday. The rest of the leftover roast chicken went into a soup with some brown rice, carrots, celery, onions, parsley - and some leftover sauteed zucchini and mushrooms from last night. My mom and I had this soup for lunch.
Dinner, 3/24: There was enough of the chicken and rice soup left for dinner.
The cost of the pot of soup was $5.50. The total cost of the day: $15 ($11 under budget).