$75 Weekly Menu Plan Week 7 (February 12, 2024 – February 18, 2024)

Welcome to Week 7 of Our $75 Weekly Menu Plan! (February 12, 2024 – February 18, 2024)

This week, we’re spicing things up with bold, flavorful meals that are as easy on your budget as they are on your taste buds! In Week 7, we’re blending simplicity with creativity, offering a range of nutritious, satisfying dishes that make the most of your pantry staples while keeping things exciting with fresh, homemade touches.

From the comfort of homemade pizza to the zesty kick of DIY taco seasoning, this menu introduces new mix recipes that allow you to get creative in the kitchen without overspending. Each meal is carefully crafted to be filling, delicious, and perfect for the whole family—proof that you can enjoy rich, bold flavors while continuing your money-saving journey.

Let’s dive into Week 7, where every meal is designed to satisfy your cravings, keep your budget in check, and make your kitchen time fun and flavorful!

Weekly Grocery List (Walmart Prices, Sale Items Incorporated)

Produce:

• Bananas (6 count) – $1.00
• Apples (4 count) – $2.48
• Romaine lettuce (1 head) – $1.68
• Bell peppers (2 count) – $2.18
• Onions (2 large) – $1.56
• Garlic (1 bulb) – $0.50
• Carrots (1 lb) – $0.98
• Zucchini (2 count) – $1.68
• Broccoli (1 head) – $1.69
• Potatoes (5 lbs) – $2.97
• Avocados (2 count) – $2.48 (on sale)

Proteins:

• Ground beef (1 lb) – $5.12
• Chicken thighs (3 lbs) – $5.28 (on sale)
• Eggs (1 dozen) – $2.24
• Shredded cheddar cheese (16 oz) – $4.44
• Bacon (12 oz) – $4.98

Dairy:

• Milk (1 gallon) – $3.82
• Butter (1 lb) – $2.98

Pantry:

• All-purpose flour (5 lbs) – $2.24
• Sugar (4 lbs) – $2.37
• Baking powder (8 oz) – $1.19
• Rice (2 lbs) – $1.42
• Spaghetti noodles (16 oz) – $1.00
• Black beans (15 oz can) – $0.72
• Chicken broth (32 oz) – $1.22
• Salsa (16 oz) – $1.48
• Whole wheat sandwich bread (1 loaf) – $1.32
• Popcorn kernels (16 oz) – $1.98

Snacks/Extras:

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

Stock-Up/Restock Items:

• Olive oil (16 oz) – $3.48
• Salt – $0.54

Total: $72.38 (Prices may vary slightly depending on location)

$75 Weekly Menu Plan Week 7 : February 12, 2024 – February 18, 2024

Monday (February 12):

• Breakfast: Homemade Bagel with Egg, Bacon
• Lunch: Chicken Caesar Salad (using leftover chicken thighs, romaine lettuce, and shredded cheese)
• Dinner: One-Pot Beef & Rice Casserole 🍲
  • 1 lb ground beef ($5.12)
  • 1 cup rice (from 2 lbs) ($0.71)
  • 1 can black beans, drained and rinsed (15 oz) ($0.72)
  • 1 onion, diced (from 2 large) ($0.78)
  • 2 cloves garlic, minced (from 1 bulb) ($0.13)
  • 1 cup salsa (from 16 oz) ($0.74)
  • 1 tbsp olive oil (from pantry)

  Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
  2. Add the ground beef and cook until browned. Drain any excess fat.
  3. Stir in rice, black beans, salsa, and 2 cups of water. Bring to a simmer.
  4. Cover and cook on low heat for about 20 minutes, or until the rice is tender and liquid is absorbed.
  5. Fluff with a fork and serve hot.

Tuesday (February 13):

• Breakfast: Greek yogurt with honey and diced bananas 🍌
• Lunch: Chicken and veggie wrap (with bell peppers, chicken, and lettuce)
• Dinner: Homemade Taco Seasoning with Ground Beef Tacos 🌮
  • 1 lb ground beef ($5.12)
  • 1 cup salsa (from 16 oz) ($0.74)
  • 8 tortillas (from pantry)
  • 1/2 cup shredded cheddar cheese (from 16 oz) ($1.11)
  • 2 tbsp homemade taco seasoning 

  Instructions:

  1. In a skillet, brown the ground beef over medium heat. Drain any excess fat.
  2. Stir in 1 tbsp of homemade taco seasoning mix and 1/4 cup water. Simmer for 5 minutes.
  3. Warm the tortillas, then assemble the tacos by filling them with ground beef, cheese, and salsa.
  4. Serve with tortilla chips on the side.

Wednesday (February 14):

• Breakfast: Banana smoothie (Greek yogurt, bananas, milk)
• Lunch: Leftover Ground Beef Tacos
• Dinner: Chicken & Broccoli Stir-Fry with Rice 🍲
  • 1 lb chicken thighs, cut into bite-sized pieces ($1.76 from 3 lbs)
  • 1 head broccoli, chopped ($1.69)
  • 2 tbsp soy sauce (from pantry)
  • 1 tbsp olive oil (from pantry)
  • 1 cup rice (from 2 lbs) ($0.71)

  Instructions:

  1. Cook the rice according to package instructions.
  2. In a large skillet, heat olive oil over medium heat. Add the chicken and cook until browned.
  3. Add the broccoli and soy sauce. Stir-fry for 5-7 minutes until the broccoli is tender.
  4. Serve the stir-fry over the cooked rice.

Thursday (February 15):

• Breakfast: Homemade Pancake Mix with butter and syrup 🥞
• Lunch: Turkey and cheese sandwich with sliced apples
• Dinner: Spaghetti with Garlic Bread 🍝
  • 8 oz spaghetti noodles (from 16 oz) ($0.50)
  • 1 can diced tomatoes (14.5 oz) ($0.72)
  • 2 cloves garlic, minced (from 1 bulb) ($0.13)
  • 1/2 cup shredded cheddar cheese (from 16 oz) ($1.11)
  • 1 tbsp olive oil (from pantry)
  • Whole wheat bread slices (for garlic bread)

  Instructions:

  1. Cook the spaghetti noodles according to package instructions. Drain and set aside.
  2. In a pan, heat olive oil and sauté minced garlic until fragrant. Add diced tomatoes and simmer for 10 minutes.
  3. Toss the cooked spaghetti in the tomato sauce and top with shredded cheddar cheese.
  4. For the garlic bread, toast slices of bread and spread with butter and a bit of garlic. Serve alongside the pasta.

Friday (February 16):

• Breakfast: Greek yogurt with granola and honey
• Lunch: Bacon, lettuce, and avocado sandwiches 🥪
• Dinner: Chicken Quesadillas with Salsa 🌮
  • 1 lb chicken thighs, cooked and shredded ($1.76 from 3 lbs)
  • 8 tortillas (from pantry)
  • 1/2 cup shredded cheddar cheese (from 16 oz) ($1.11)
  • 1/2 cup salsa (from 16 oz) ($0.74)

  Instructions:

  1. Heat a large skillet over medium heat. Place a tortilla in the skillet.
  2. Sprinkle shredded cheese on one half of the tortilla, add some shredded chicken, and fold the tortilla in half.
  3. Cook until the cheese is melted and the tortilla is golden and crispy, about 2-3 minutes on each side.
  4. Serve with salsa for dipping.

Saturday (February 17):

• Breakfast: Granola bar and Greek yogurt
• Lunch: Leftover chicken quesadillas
• Dinner: Loaded Baked Potatoes 🥔
  • 4 large potatoes (from 5 lbs) ($1.20)
  • 1/2 cup shredded cheddar cheese (from 16 oz) ($1.11)
  • 4 slices of bacon, cooked and crumbled (from 12 oz) ($1.66)
  • 1/2 cup salsa (from 16 oz) ($0.74)

  Instructions:

  1. Preheat the 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. Top each potato with shredded cheese, crumbled bacon, and salsa. Serve hot.

Sunday (February 18):

• Breakfast: Scrambled eggs with avocado slices
• Lunch: Turkey wraps with spinach and cheese 🥪
• Dinner: Homemade Pizza 🍕

Snack Ideas:

• DIY Trail Mix: Mix granola, dried fruit, and nuts for an on-the-go snack.
• Baked Apple Chips: Thinly slice apples, sprinkle with cinnamon, and bake until crisp.
• Avocado Toast: Mashed avocado on whole wheat toast with a sprinkle of salt and pepper.
• Veggie Dippers: Sliced carrots, bell peppers, and cucumbers with a homemade yogurt dip.
  • 1 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice (optional for tang)
  • 1 clove garlic, minced
  • 1 teaspoon dried herbs (like dill, parsley, or chives)
  • Salt and pepper to taste

  Instructions:

  1. Mix the Ingredients: In a bowl, combine the Greek yogurt, olive oil, minced garlic, and herbs. Stir until well mixed.
  2. Add Lemon Juice (Optional): For a bit of tanginess, add a teaspoon of lemon juice and stir.
  3. Season: Add salt and pepper to taste. Adjust seasoning as needed.
  4. Chill (Optional): For best results, let the dip sit in the fridge for about 30 minutes to allow the flavors to blend.
• Popcorn with Parmesan: Sprinkle freshly popped popcorn with a little Parmesan for a savory snack.

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

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