Menu plan for the week of September 13, aka the third week of Shelftember

I finally made the one pot kielbasa pasta last week, and the people liked it.  I think.  They at least ate it.  Without complaining.  I left out the cheese because of my cheese-hating kiddo, but melted some on top of mine.  So good!  Definitely worth a try if your people like kielbasa and noodles.

We're getting a little low on random foods around here, so this might be the last week of Shelftember for us, but that's ok.  For me, the point is to make a concerted effort to use up food that I wouldn't otherwise use, and I've definitely succeeded in that.  I might even have a $25 minimal grocery list this week.  We'll see.  

Have you noticed grocery prices increasing lately?  I haven't noticed individual prices being higher (except milk and eggs, which tend to fluctuate a lot anyway), but somehow my total grocery bill keeps creeping up.  It's kinda weird.

Anyway, I've got a full week of mostly shelf cooking coming up this week.  Should be interesting and delicious.  Here's what's on the menu this week:

Supper:

• Mac-n-cheese with little wieners, corn
• Slow cooker Thai chicken with ramen, salad
• Kielbasa and potatoes/kielbasa and cauliflower, green beans
• Cauli-rice burgler, rolls, applesauce
• Pizza (crust, sauce)
• Spaghetti with meatballs, green beans
• Nachos with the fixin's

Other:

• Nesquik brownies--why do we have Nesquik?  That's not important.  What is important is that I've almost thrown it away at least three times in the past couple of years.  If I use it for brownies, it will be gone and I won't have to be tempted to throw it away anymore.
• Copycat nutragrain bars (using some strawberry jam from my freezer)--whoops.  Didn't get to these last week.
• Mexican quinoa with grilled chicken?  Depends on what the leftover situation is looking like for Hubby's lunches.