Welcome to Week 1 of Our $75 Weekly Menu Plan!
Get ready to kick off the new year with delicious, budget-friendly meals designed to feed your family of four for just $75! Whether you’re looking to save money, simplify meal prep, or enjoy wholesome, home-cooked food, this meal plan has you covered. We’ve carefully crafted each dish to include nourishing ingredients that are easy to find and affordable, making your shopping trip stress-free and your dinners unforgettable.
This week’s menu offers a variety of flavors and meals that will excite your taste buds without overwhelming your wallet. From hearty, comforting dinners to quick and satisfying lunches, each recipe focuses on fresh ingredients, seasonal produce, and easy-to-follow instructions. Plus, we’ve included creative ways to repurpose leftovers, so nothing goes to waste, ensuring that your family enjoys every bite.
Let’s dive into Week 1, where you’ll discover delicious, healthy meals to start the year on the right foot while sticking to your grocery budget. It’s time to embrace the joy of cooking without the hassle, and with this $75 Weekly Menu Plan, you can do it all while keeping your finances in check!
Weekly Grocery List (Walmart Prices)
Produce:
- Bananas (5 count) – $1.00
- Apples (3 count) – $2.00
- Romaine lettuce (1 head) – $1.68
- Bell peppers (3 count) – $3.28
- Onions (2 large) – $1.56
- Carrots (1 lb) – $0.98
- Broccoli (1 head) – $1.69
- Potatoes (5 lbs) – $2.97
- Garlic (1 bulb) – $0.50
- Frozen mixed vegetables (16 oz) – $1.00
Proteins:
- Eggs (1 dozen) – $2.24
- Ground beef (1 lb) – $5.12
- Rotisserie chicken (whole) – $5.98
- Boneless chicken thighs (2 lbs) – $5.76
- Shredded cheddar cheese (8 oz) – $2.22
- Shredded mozzarella cheese (8 oz) – $2.22
Dairy:
- Milk (1 gallon) – $3.82
- Butter (1 lb) – $2.98
- Plain yogurt (32 oz) – $3.32
Pantry:
- Peanut butter (16 oz) – $2.18
- Oatmeal (42 oz) – $2.48
- Whole wheat sandwich bread (1 loaf) – $1.32
- Flour tortillas (10 count) – $2.78
- Rice (2 lbs) – $1.42
- Spaghetti noodles (16 oz) – $1.00
- Canned diced tomatoes (14.5 oz) – $0.72
- Tomato sauce (8 oz) – $0.48
- Salsa (16 oz) – $1.48
- Chicken broth (32 oz) – $1.22
Snacks/Extras:
- Tortilla chips (12 oz) – $2.48
Stock-Up/Restock Items:
- Flour (5 lbs) – $2.24
- Sugar (4 lbs) – $2.37
- Salt – $0.54
- Black pepper – $0.98
- Baking soda (16 oz) – $0.62
Total: $74.64 (Prices may vary slightly depending on location)
$75 Weekly Meal Plan: January 1, 2024 – January 7, 2024
Monday (January 1):
- Breakfast: Oatmeal with bananas and peanut butter
- Lunch: Chicken Caesar Salad Wrap 🥗 (use rotisserie chicken and lettuce)
- Dinner: Spaghetti with Meat Sauce 🍝
- 1 lb ground beef ($5.12)
- 8 oz spaghetti noodles (from 16 oz) ($0.50)
- 1 can diced tomatoes (14.5 oz) ($0.72)
- 1 can tomato sauce (8 oz) ($0.48)
- 1 onion, diced (from 2 large) ($0.78)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- Salt and pepper to taste
- 1 tsp olive oil (from pantry)
Instructions:
- Cook the spaghetti noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
- Add the ground beef and cook until browned. Drain any excess fat.
- Stir in diced tomatoes, tomato sauce, salt, and pepper. Simmer for 10-15 minutes.
- Serve the meat sauce over the cooked spaghetti noodles.
Tuesday (January 2):
- Breakfast: Scrambled eggs with toast
- Lunch: Grilled Cheese Sandwich with tomato slices
- Dinner: Chicken Fajitas 🌮
- 1 lb boneless chicken thighs, sliced ($2.88 from 2 lbs)
- 2 bell peppers, sliced (from 3 count) ($2.18)
- 1 onion, sliced (from 2 large) ($0.78)
- 1 tbsp olive oil (from pantry)
- 8 flour tortillas (from 10 count) ($2.22)
- 1/2 cup shredded cheddar cheese (from 8 oz) ($0.56)
- Salsa (as topping) ($0.74)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add sliced chicken thighs and cook until browned.
- Add sliced bell peppers and onion. Cook until vegetables are tender.
- Warm the flour tortillas in a separate pan or microwave.
- Serve the chicken and vegetables in tortillas. Top with shredded cheddar cheese and salsa.
Wednesday (January 3):
- Breakfast: Smoothie (frozen mixed berries, yogurt, and milk)
- Lunch: Turkey and cheese wrap with salsa and tortilla chips
- Dinner: Chicken and Rice Casserole 🥘
- 1 lb boneless chicken thighs, diced ($2.88 from 2 lbs)
- 1 cup rice (from 2 lbs) ($0.71)
- 1 can chicken broth (32 oz) ($1.22)
- 1 head broccoli, chopped ($1.69)
- 1/2 cup shredded cheddar cheese (from 8 oz) ($0.56)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- In a large skillet, brown the diced chicken thighs.
- In a casserole dish, combine the rice, chicken broth, broccoli, and cooked chicken. Stir to mix.
- Cover the dish with foil and bake for 30-35 minutes, or until the rice is fully cooked.
- Remove the foil, sprinkle with shredded cheddar cheese, and bake for an additional 5 minutes.
- Serve hot.
✔️ If you stock up during sales weeks, you’ll likely have french fried onions in your pantry. If not, they can be omitted, or you can make your own!
Thursday (January 4):
- Breakfast: Peanut butter toast with sliced apple
- Lunch: Leftover Chicken and Rice Casserole
- Dinner: Beef Tacos 🌮
- 1 lb ground beef ($5.12)
- 8 flour tortillas (from 10 count) ($2.22)
- 1/2 cup shredded cheddar cheese (from 8 oz) ($0.56)
- Salsa (as topping) ($0.74)
- 1 bell pepper, sliced (from 3 count) ($1.10)
- Salt and pepper to taste
Instructions:
- In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Season the beef with salt and pepper.
- Warm the tortillas in a pan or microwave.
- Fill the tortillas with the ground beef and top with shredded cheddar cheese, bell pepper slices, and salsa.
Friday (January 5):
- Breakfast: Oatmeal with cinnamon and honey
- Lunch: Chicken Caesar Salad (use rotisserie chicken and romaine)
- Dinner: Sheet Pan Sausage and Veggies 🌭
- 1 package sausage (substitute from leftover rotisserie chicken if preferred)
- 2 bell peppers, sliced (from 3 count) ($2.18)
- 1 onion, sliced (from 2 large) ($0.78)
- 1 lb potatoes, diced (from 5 lbs) ($0.60)
- 2 tbsp olive oil (from pantry)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F.
- On a large baking sheet, toss the potatoes, bell peppers, and onion with olive oil, salt, and pepper.
- Spread the sausage (or chicken) over the vegetables.
- Roast for 25-30 minutes, or until the vegetables are tender and the sausage is browned.
- Serve hot.
✔️ Use what you have on hand, we had some leftover brussels sprouts from the garden, so we tossed those in as well! You may find a sale item at your grocery store such as green beans, broccoli, etc, use it!
Saturday (January 6):
- Breakfast: Scrambled eggs with spinach and toast
- Lunch: Chicken Salad Lettuce Wraps 🥗 (use leftover rotisserie chicken)
- Dinner: Baked Potato Bar 🥔 (toppings: shredded cheese, broccoli, and salsa)
Sunday (January 7):
- Breakfast: Smoothie (banana, peanut butter, milk)
- Lunch: Grilled Cheese Sandwich with Carrot Sticks 🥪
- Dinner: Homemade Dill Pickle Pizza 🍕
Snack Ideas:
- Popcorn
- Apple slices with peanut butter
- Yogurt with honey and fruit
- Tortilla chips and salsa
- Carrot sticks with hummus
This Week 1 meal plan offers a balanced variety of affordable meals, using ingredients that can be stretched across multiple days. Stock-up items are included to help maintain a well-stocked pantry for future weeks.
Tried this week’s menu? Mention @Budget101com or tag #Budget101
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