Groceries Under $300 Month » $75 Weekly Menu » $75 Weekly Menu Plan Week 6 February 5, 2024 – February 11, 2024

$75 Weekly Menu Plan Week 6 February 5, 2024 – February 11, 2024

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Here’s the $75 Weekly Menu Plan for Week 6 (February 5, 2024 – February 11, 2024).  Week 6 brings a fresh approach to your budget-friendly meal plan with dishes designed to brighten up your week.

By incorporating affordable proteins like chicken thighs and ground turkey alongside fresh produce, this week is all about variety and balanced nutrition.

Whether it’s a quick stir-fry or a slow-roasted dinner, you’ll have plenty of options to satisfy everyone’s appetite while sticking to your $75 limit.


Weekly Grocery List (Walmart Prices, Sales Items Included)

Produce:

  • Bananas (4 count) – $0.88
  • Apples (Granny Smith, 4 count) – $2.48
  • Romaine lettuce (1 head) – $1.68
  • Baby carrots (1 lb) – $0.98
  • Broccoli crowns (2 heads) – $2.28 (on sale)
  • Avocados (2 count) – $1.68 (sale)
  • Sweet potatoes (3 lbs) – $2.48
  • Spinach (fresh, 1 bunch) – $2.48
  • Tomatoes (Roma, 4 count) – $2.48
  • Red bell pepper (1 count) – $1.28
  • Onions (2 large) – $1.56
  • Russet potatoes (5 lbs) – $2.97

Proteins:

  • Chicken drumsticks (3 lbs) – $5.28 (sale)
  • Ground turkey (1 lb) – $3.88 (sale)
  • Eggs (1 dozen) – $2.24
  • Sliced turkey (deli meat, 1 lb) – $5.48

Dairy:

  • Shredded mozzarella cheese (8 oz) – $2.22
  • Milk (1 gallon) – $3.82
  • Butter (1 lb) – $2.98
  • Plain Greek yogurt (32 oz) – $3.32 (use for snacks and smoothies)

Pantry:

  • Rice (2 lbs) – $1.42
  • Spaghetti noodles (16 oz) – $1.00
  • Quinoa (12 oz) – $3.48
  • Whole wheat sandwich bread (1 loaf) – $1.32
  • Canned diced tomatoes (14.5 oz) – $0.72
  • Black beans (15 oz can) – $0.72
  • Canned corn (15 oz) – $0.68
  • Canned green beans (15 oz) – $0.68
  • Salsa (16 oz) – $1.48

Snacks/Extras:

  • Popcorn kernels (16 oz) – $1.98
  • Granola bars (12 count) – $2.88 (on sale)
  • Tortilla chips (12 oz) – $2.48

Stock-Up/Restock Items:

  • Olive oil (16 oz) – $3.48
  • Soy sauce (10 oz) – $1.64
  • Brown sugar (2 lbs) – $1.58

Total: $77.99  (Prices may vary slightly depending on location)


$75 Weekly Meal Plan Week 6: February 5, 2024 – February 11, 2024


Monday (February 5):

  • Breakfast: Scrambled eggs with spinach and toast
  • Lunch: Turkey and cheese sandwich with apple slices 🥪
  • Dinner: Sweet Potato & Turkey Quinoa Bowls 🍲
    • 1 lb ground turkey ($3.88)
    • 1 cup quinoa (from 12 oz) ($1.74)
    • 2 sweet potatoes, peeled and diced (from 3 lbs) ($1.24)
    • 1 red bell pepper, diced ($1.28)
    • 1 can black beans, drained and rinsed (15 oz) ($0.72)
    • 1 tbsp olive oil (from pantry)
    • Salt, pepper, and paprika (from pantry)

    Instructions:

    1. Preheat the oven to 400°F. Toss diced sweet potatoes and red bell pepper with olive oil, salt, and paprika. Roast for 25-30 minutes.
    2. While the vegetables roast, cook the quinoa according to package instructions.
    3. In a skillet, cook ground turkey over medium heat until browned, seasoning with salt and pepper.
    4. Once everything is cooked, assemble the bowls with a base of quinoa, topped with turkey, roasted veggies, and black beans.

turkey cheese sandwich with lettuce and tomatoe

Tuesday (February 6):

  • Breakfast: Greek yogurt with honey and sliced banana 🍌
  • Lunch: Spinach and turkey wraps (with deli turkey, cheese, and spinach)
  • Dinner: Chicken Drumsticks with Roasted Broccoli & Potatoes 🍗
    • 1.5 lbs chicken drumsticks (from 3 lbs) ($2.64)
    • 1 head broccoli, chopped (from 2 heads) ($1.14)
    • 2 russet potatoes, diced (from 5 lbs) ($1.20)
    • 2 tbsp olive oil (from pantry)
    • Salt, pepper, and garlic powder (from pantry)

    Instructions:

    1. Preheat the oven to 425°F. Toss the potatoes and broccoli with olive oil, salt, pepper, and garlic powder.
    2. Place the drumsticks on a baking sheet, season with salt and pepper.
    3. Roast the chicken and vegetables for 30-40 minutes, flipping halfway through, until the chicken reaches 165°F and the vegetables are tender.

chicken drumsticks

Wednesday (February 7):

  • Breakfast: Granola bar and a banana
  • Lunch: Chicken salad (using leftover chicken drumsticks, romaine lettuce, and avocado)
  • Dinner: Turkey & Black Bean Enchiladas 🌯
    • 1 lb ground turkey ($3.88)
    • 1 can black beans, drained and rinsed (15 oz) ($0.72)
    • 1 cup shredded mozzarella cheese (from 8 oz) ($1.11)
    • 8 flour tortillas (from pantry)
    • 1 can diced tomatoes (14.5 oz) ($0.72)
    • 1/2 cup salsa ($0.74)
    • 1 tbsp olive oil (from pantry)

    Instructions:

    1. Preheat the oven to 375°F. In a skillet, cook the ground turkey in olive oil until browned. Add black beans and salsa, stir well.
    2. Fill each tortilla with the turkey mixture and a sprinkle of mozzarella cheese. Roll them up and place them in a baking dish.
    3. Top with the diced tomatoes and the remaining cheese. Bake for 20 minutes or until the cheese is melted and bubbly.

turkey black bean enchiladas

Thursday (February 8):

  • Breakfast: poached eggs toast
  • Lunch: Leftover enchiladas
  • Dinner: Spaghetti with Garlic Roasted Broccoli 🍝
    • 8 oz spaghetti noodles (from 16 oz) ($0.50)
    • 1 head broccoli, chopped (from 2 heads) ($1.14)
    • 2 tbsp olive oil (from pantry)
    • 2 cloves garlic, minced (from pantry)
    • Salt and pepper to taste

    Instructions:

    1. Preheat the oven to 400°F. Toss the chopped broccoli with olive oil, minced garlic, salt, and pepper. Roast for 20 minutes.
    2. While the broccoli roasts, cook the spaghetti according to package instructions.
    3. Toss the cooked spaghetti with olive oil and garlic. Serve with roasted broccoli on the side.

spaghetti with garlic roasted broccoli

Friday (February 9):

  • Breakfast: Greek yogurt with granola and honey
  • Lunch: Turkey and avocado sandwich with tortilla chips
  • Dinner: One-Pot Chicken and Rice Casserole 🥘
    • 1 lb chicken drumsticks, cut into pieces (from 3 lbs) ($2.64)
    • 1 cup rice (from 2 lbs) ($0.71)
    • 1 onion, diced (from 2 large) ($0.78)
    • 1 cup frozen mixed vegetables (from 16 oz) ($0.50)
    • 2 cups chicken broth (from 32 oz) ($0.61)
    • Salt and pepper to taste

    Instructions:

    1. Preheat the oven to 375°F. In a large oven-safe skillet, sauté the diced onion and chicken in olive oil until the chicken is browned.
    2. Add the rice, frozen vegetables, and chicken broth. Season with salt and pepper.
    3. Cover and bake for 30-35 minutes until the rice is fully cooked and the chicken is tender.

one pot chicken rice casserole

Saturday (February 10):

  • Breakfast: Granola bar and Greek yogurt
  • Lunch: Leftover chicken and rice casserole
  • Dinner: Turkey & Veggie Stir-Fry with Quinoa 🍲
    • 1 lb ground turkey ($3.88)
    • 1 red bell pepper, sliced ($1.28)
    • 1 onion, sliced (from 2 large) ($0.78)
    • 1 cup quinoa (from 12 oz) ($1.74)
    • 1 tbsp soy sauce (from pantry)
    • 1 tbsp olive oil (from pantry)

    Instructions:

    1. Cook the quinoa according to package instructions.
    2. In a large skillet, heat olive oil and cook the ground turkey until browned.
    3. Add the sliced bell pepper and onion, sauté until the vegetables are tender. Stir in soy sauce.
    4. Serve the turkey and veggies over the cooked quinoa.

turkey veggie stir fry

Pro Tip: If you prefer, you could also use a bag of frozen veggies instead!

Sunday (February 11):

  • Breakfast: Smoothie (Greek yogurt, banana, and spinach)
  • Lunch: Sweet potato fries with turkey and spinach wraps
    Dinner: Hearty Vegetable Soup 🍲

    • 1 can black beans, drained and rinsed (15 oz) ($0.72)
    • 1 can diced tomatoes (14.5 oz) ($0.72)
    • 1 can green beans, drained (15 oz) ($0.68)
    • 1 carrot, diced (from 1 lb) ($0.25)
    • 2 russet potatoes, diced (from 5 lbs) ($1.20)
    • 1 onion, diced (from 2 large) ($0.78)
    • 1 tbsp olive oil (from pantry)
    • 4 cups chicken broth (from 32 oz) ($1.22)
    • 1/2 pound ground beef, venison, or turkey (omit if necessary)

    Instructions:

    1. In a large pot, heat olive oil over medium heat. Sauté the onion and carrot until softened.
    2. Add the ground meat and cook until no longer pink.
    3. Add the potatoes, black beans, green beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce to a simmer.
    4. Cook for 25-30 minutes, until the vegetables are tender. Serve hot with a side of bread or tortilla chips.

    These recipes are budget-friendly and make the most of the ingredients in your weekly grocery list while keeping your family meals varied and delicious!

hearty venison vegetable soup


Snack Ideas:

  • Granola & Yogurt Parfait: Layer Greek yogurt with granola, honey, and fruit.
  • Sweet Potato Fries: Roast sweet potato slices with olive oil and paprika.
  • Spinach & Cheese Quesadilla: Quick tortilla snack with melted cheese and spinach.
  • Popcorn with Cinnamon Sugar: Add a sprinkle of cinnamon sugar for a sweet treat.
  • Roasted Chickpeas: Roast canned chickpeas with olive oil and spices for a crunchy snack.

sweet potato fries

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

Love this $75 Weekly Menu Plan Week 6? Pin it!

Enjoy flavorful, budget-friendly meals with our $75 Weekly Menu Plan - Week 6! 🍗 From crispy roasted chicken to cheesy casseroles, this plan has something for everyone. Includes a full grocery list and easy recipes to help you stay on budget without sacrificing taste. Perfect for family meals that are both hearty and healthy! 🥘🍲 #BudgetMeals #MealPlanning #FamilyMeals #GroceryList #BudgetFriendly #DinnerIdeas #WeeklyMenu

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