$75 Weekly Menu Plan Week 5 (January 29, 2024 – February 4, 2024),

Here’s the $75 Weekly Menu Plan for Week 5 (January 29, 2024 – February 4, 2024), designed to feed a family of 4.

As we wrap up January and head into February, this meal plan embraces winter comfort foods with rich soups, casseroles, and warm, hearty dinners.

Week 5 focuses on wholesome recipes that keep things interesting with budget-friendly ingredients like ground turkey, canned beans, and roasted vegetables.

With minimal prep and easy-to-follow recipes, this week ensures your meals are packed with flavor while staying on budget.

Weekly Grocery List (Walmart Prices)

Produce:

• Bananas (8 count) – $1.56
• Apples (5 count) – $3.28
• Romaine lettuce (1 head) – $1.68
• Bell peppers (3 count) – $3.28
• Onions (3 large) – $2.34
• Carrots (2 lb) – $1.96
• Potatoes (10 lbs) – $5.47
• Zucchini (2 medium) – $1.68
• Frozen mixed vegetables (32 oz) – $2.00
• Tomatoes (3 count) – $1.98
• Avocados (2 count) – $1.66

Proteins:

• Eggs (1 dozen) – $2.24
• Ground turkey (1 lb) – $3.88
• Chicken thighs (3 lbs) – $8.64
• Shredded cheddar cheese (16 oz) – $3.74
• Shredded mozzarella cheese (8 oz) – $1.97

Dairy:

• Milk (1 gallon) – $3.82
• Plain yogurt (32 oz) – $3.32

Pantry:

• Peanut butter (16 oz) – $2.18
• Oats (18 oz) – $2.36
• Whole wheat sandwich bread (2 loaves) – $2.64
• Flour tortillas (10 count) – $2.78
• Spaghetti noodles (32 oz) – $2.00
• Black beans (15 oz can) – $0.72
• Chicken broth (32 oz) – $1.22
• Pasta sauce (24 oz) – $1.28
• Canned diced tomatoes (2 cans) – $1.44
• Salsa (16 oz) – $1.48
• Rice (2 lbs) – $1.42

Stock-Up/Restock Items:

• Olive oil (16 oz) – $3.48
• Baking powder – $1.19
• Brown sugar (2 lbs) – $1.58

Total: $80.81 (Prices may vary slightly depending on location)

$75 Weekly Menu Plan: January 29, 2024 – February 4, 2024

Monday (January 29):

• Breakfast: Oatmeal with bananas and peanut butter
• Lunch: Chicken Salad Wraps 🥗 (use leftover chicken thighs, lettuce, and tortilla)
• Dinner: Turkey Taco Soup 🌮
  • 1 lb ground turkey ($3.88)
  • 1 onion, diced (from 3 large) ($0.78)
  • 3 cloves garlic, minced (from 1 bulb) ($0.38)
  • 1 can black beans, drained and rinsed ($0.72)
  • 1 can diced tomatoes ($0.72)
  • 1 cup salsa ($0.74)
  • 1 tsp olive oil (from pantry)
  • 1 tsp chili powder (from pantry)
  • 1/2 tsp cumin (from pantry)
  • 32 oz chicken broth ($1.22)
  • Salt and pepper to taste

Instructions:

1. 1. In a large pot, heat 1 tsp olive oil over medium heat. Add the diced onion and garlic, sauté until softened.
   2. Add ground turkey, cooking until browned.
   3. Stir in chili powder, cumin, salt, and pepper.
   4. Add black beans, diced tomatoes, salsa, and chicken broth. Bring to a simmer.
   5. Let it cook for 20-25 minutes, stirring occasionally.
   6. Serve with tortilla chips or a dollop of plain yogurt for garnish.
2. 

Tuesday (January 30):

• Breakfast: Scrambled eggs with toast
• Lunch: Grilled Cheese Sandwich with tomato slices 🥪
• Dinner: Chicken Alfredo 🍝 (Recipe: Chicken Alfredo Sauce Mix )
  • 1 lb chicken thighs, cooked and sliced ($2.88 from 3 lbs)
  • 8 oz spaghetti noodles (from 32 oz) ($0.50)
  • 2 tbsp butter (from 1 lb) ($0.18)
  • 1 cup milk (from 1 gallon) ($0.24)
  • 1/2 cup shredded mozzarella cheese (from 8 oz) ($0.55)
  • 1/4 cup shredded cheddar cheese (from 16 oz) ($0.28)
  • 3 cloves garlic, minced (from 1 bulb) ($0.38)
  • Salt and pepper to taste

  Instructions:

  1. Cook the spaghetti noodles according to package instructions.
  2. In a large pan, melt butter over medium heat. Add garlic and cook until fragrant.
  3. Stir in milk and cheeses, whisking until smooth.
  4. Add the cooked chicken slices and let the sauce thicken, seasoning with salt and pepper.
  5. Serve the chicken alfredo sauce over the spaghetti noodles.

Wednesday (January 31):

• Breakfast: Smoothie (frozen berries, yogurt, and milk)
• Lunch: Turkey and cheese sandwich with carrot sticks
• Dinner: Zucchini and Black Bean Enchiladas 🌯
  • 2 medium zucchinis, diced ($1.68)
  • 1 bell pepper, diced (from 3 count) ($1.09)
  • 1 onion, diced (from 3 large) ($0.78)
  • 3 cloves garlic, minced (from 1 bulb) ($0.38)
  • 1 can black beans, drained and rinsed ($0.72)
  • 1 can diced tomatoes ($0.72)
  • 1 cup shredded cheddar cheese (from 16 oz) ($1.11)
  • 1/2 cup shredded mozzarella cheese (from 8 oz) ($0.55)
  • 1 tsp olive oil (from pantry)
  • 10 flour tortillas ($2.78)
  • 1 cup salsa ($0.74)
  • Salt and pepper to taste
  • Optional toppings: avocado slices (from 2 count), plain yogurt (as sour cream substitute), romaine lettuce for garnish

Instructions:

1. Preheat the Oven: Preheat the oven to 375°F.
2. Prepare the Filling: In a large skillet, heat 1 tsp of olive oil over medium heat. Add the diced onion, bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally, until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Mix the Filling: Stir in the drained black beans and canned diced tomatoes. Season with salt and pepper to taste. Cook for another 5 minutes, allowing the flavors to combine. Remove from heat.
4. Assemble the Enchiladas: Spread a thin layer of salsa on the bottom of a 9×13-inch baking dish. Place about 1/4 cup of the zucchini and black bean mixture into each tortilla. Sprinkle a small amount of shredded cheddar cheese inside each tortilla, then roll them up and place them seam-side down in the baking dish.
5. Top the Enchiladas: Once all the enchiladas are assembled, pour the remaining salsa evenly over the top. Sprinkle the rest of the shredded cheddar and mozzarella cheese over the enchiladas.
6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve: Garnish with avocado slices, plain yogurt (as a sour cream alternative), and romaine lettuce if desired. Serve with tortilla chips on the side for an extra crunch.

Thursday (February 1):

• Breakfast: Peanut butter toast with apple slices
• Lunch: Leftover Chicken Alfredo
• Dinner: Chicken Stir-Fry with Rice 🍲
  • 1 lb chicken thighs, sliced ($2.88 from 3 lbs)
  • 1 bell pepper, sliced (from 3 count) ($1.09)
  • 1 zucchini, sliced (from 2 count) ($0.84)
  • 1 onion, sliced (from 3 large) ($0.78)
  • 1 cup frozen mixed vegetables ($0.50 from 32 oz)
  • 2 cups cooked rice (from 2 lbs) ($0.71)
  • 2 tbsp olive oil (from pantry)
  • 2 tbsp soy sauce (from pantry)
  • 1 tbsp honey (from pantry)
  • Salt and pepper to taste

  Instructions:

  1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced chicken and cook until browned.
  2. Remove the chicken and set aside. Add the remaining olive oil and stir-fry the bell pepper, zucchini, onion, and frozen vegetables until tender.
  3. Return the chicken to the skillet. Add soy sauce and honey, cooking for another 2 minutes.
  4. Serve the stir-fry over cooked rice.

Friday (February 2):

• Breakfast: Oatmeal with a drizzle of honey
• Lunch: Chicken Caesar Salad 🥗 (use leftover chicken thighs, lettuce, and cheese)
• Dinner: Meatloaf Muffins with Mashed Potatoes 🥔
  • 1 lb ground turkey ($3.88)
  • 1 onion, diced (from 3 large) ($0.78)
  • 1/2 cup oats (from 18 oz) ($0.66)
  • 1 egg (from 1 dozen) ($0.18)
  • 1/4 cup ketchup (from pantry)
  • 5 potatoes (from 10 lbs) ($1.36)
  • 2 tbsp butter (from 1 lb) ($0.18)
  • 1/4 cup milk (from 1 gallon) ($0.12)
  • Salt and pepper to taste

  Instructions:

  1. Preheat oven to 375°F. Mix ground turkey, diced onion, oats, egg, ketchup, salt, and pepper in a bowl.
  2. Divide the mixture into a greased muffin tin, filling each cup about 3/4 full.
  3. Bake for 20-25 minutes or until cooked through.
  4. While the meatloaf muffins bake, peel and dice the potatoes. Boil them until tender, then mash with butter, milk, salt, and pepper.
  5. Serve the meatloaf muffins with mashed potatoes.

Saturday (February 3):

• Breakfast: Scrambled eggs with avocado slices and toast
• Lunch: Turkey and cheese wraps with tortilla chips 🥪
• Dinner: Baked Potato Bar 🥔
  • 4 large potatoes (from 10 lbs) ($1.09)
  • 1/2 cup shredded cheddar cheese (from 16 oz) ($0.55)
  • 1/2 cup salsa (from 16 oz) ($0.37)
  • 1 cup cooked broccoli florets (from frozen mixed vegetables) ($0.50)

  Instructions:

  1. Preheat oven to 400°F. Pierce the potatoes with a fork and bake for 45-60 minutes or until tender.
  2. Once baked, slice each potato open and fluff the insides with a fork.
  3. Set up a toppings bar with shredded cheddar cheese, salsa, and steamed broccoli.
  4. Let everyone top their potatoes with their favorite ingredients.

Sunday (February 4):

• Breakfast: Smoothie (banana, yogurt, and peanut butter)
• Lunch: Leftover Meatloaf Muffins
• Dinner: Baked Chicken and Vegetables 🍗
  • 1 lb chicken thighs, cut into pieces ($2.88 from 3 lbs)
  • 1 bell pepper, sliced (from 3 count) ($1.09)
  • 1 onion, sliced (from 3 large) ($0.78)
  • 1 zucchini, sliced (from 2 count) ($0.84)
  • 1 tbsp olive oil (from pantry)
  • Salt and pepper to taste

  Instructions:

  1. Preheat the oven to 400°F. Toss the chicken, bell pepper, onion, and zucchini with olive oil, salt, and pepper.
  2. Spread everything on a sheet pan or in a baking dish in an even layer.
  3. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  4. Serve with cooked rice if desired.

Smart Stocking Up

With some of the ingredients being versatile pantry staples, this week also allows for a bit of strategic stocking. If you have the chance, grab a few extra cans of black beans or diced tomatoes to have on hand for future weeks. They’re not only cost-effective, but they also stretch meals further and make last-minute meal planning a breeze.

Snack Ideas for Week 5:

• Popcorn
• Apple slices with peanut butter
• Cinnamon Tortilla chips
• Carrot and celery sticks

Tried this week’s menu? Mention @Budget101com or tag #Budget101

Love this $75 Weekly Menu Plan Week 5? Pin it!