As we move into March, our $75 Weekly Menu plan week 10 brings fresh ideas and plenty of variety to your kitchen. With a focus on budget-friendly meals and easy-to-prepare dishes, this week’s menu offers everything from hearty dinners to light, satisfying lunches.
Utilizing seasonal produce, pantry staples, and sale items from Walmart, this plan helps keep your grocery budget in check without sacrificing flavor. Each meal is designed to feed your family with minimal prep time, using creative combinations of familiar ingredients to make meal prep a breeze.
Whether you’re cooking for a busy weeknight or a weekend gathering, this plan is all about cost-effective meals and keeping things fresh and exciting. Let’s dive into another week of simple family meals that will help you save time, money, and effort.
Week 10 Grocery List (Walmart Prices)
Proteins:
- Ground Turkey (1 lb) – $4.00
- Chicken Breasts (2 lbs) – $6.98
- Eggs (1 dozen) – $2.24
- Shredded Mozzarella Cheese (8 oz) – $2.00
- Greek Yogurt (32 oz) – $3.00
Dairy:
- Milk (1 gallon) – $3.00
- Cheddar Cheese (8 oz) – $2.00
Produce:
- Bananas (6 count) – $1.00
- Apples (3 lbs) – $4.00
- Romaine Lettuce (1 head) – $1.68
- Bell Peppers (3 count) – $3.28
- Zucchini (3 count) – $2.52
- Sweet Potatoes (3 lbs) – $3.00
- Carrots (2 lbs) – $1.96
- Tomatoes (4 count) – $2.48
- Garlic (1 bulb) – $0.50
- Broccoli (1 head) – $1.69
Pantry:
- Whole Wheat Sandwich Bread (1 loaf) – $2.00
- Brown Rice (2 lbs) – $2.00
- Pasta (1 lb) – $1.00
- Canned Black Beans (15 oz) – $0.72
- Canned Tomato Sauce (two 8 oz cans) – $1.00
- Olive Oil (16 oz) – $3.48
- Chicken Broth (32 oz) – $1.22
- Tortillas (10 count) – $2.00
Snacks/Extras:
- Popcorn kernels (16 oz) – $1.98
- Granola Bars (12 count) – $2.88
- Pretzels (16 oz) – $2.00
Total Estimated Cost: $65.61
$75 Weekly Menu Plan Week 10 (March 4, 2024, to March 10, 2024) :
Monday, March 4:
- Breakfast: Greek yogurt with sliced bananas 🍌
- Lunch: Chicken and veggie wraps (using romaine lettuce, chicken breasts, and bell peppers) 🌯
- Dinner: Baked sweet potatoes with ground turkey, sautéed zucchini, and cheddar cheese 🥔
- 2 large sweet potatoes (from 3 lbs) ($2.00)
- 1 lb ground turkey ($4.00)
- 1 zucchini, diced (from 3 count) ($0.84)
- 1/2 cup shredded cheddar cheese (from 8 oz) ($1.00)
- 1 clove garlic, minced (from 1 bulb) ($0.13)
- 1 tbsp olive oil (from pantry)
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F. Pierce the sweet potatoes with a fork and bake for 45-60 minutes, until tender.
- While the potatoes bake, heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned. Add diced zucchini and minced garlic, sauté until tender.
- Once the sweet potatoes are cooked, slice them open and fluff the insides with a fork. Top with the turkey-zucchini mixture and shredded cheddar cheese. Serve hot.
Tuesday, March 5:
- Breakfast: Scrambled eggs with toast 🍞
- Lunch: Chicken salad with mixed veggies (romaine, carrots, bell peppers) 🥗
- Dinner: Pasta with roasted broccoli and garlic, served with tomato sauce 🍝
- 8 oz pasta (from 1 lb) ($0.50)
- 1 head broccoli, chopped ($1.69)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- 1 can tomato sauce (8 oz) ($0.50)
- 1 tbsp olive oil (from pantry)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F. Toss chopped broccoli with olive oil, minced garlic, salt, and pepper. Roast for 15-20 minutes until tender.
- Cook the pasta according to package instructions, then drain.
- Heat the tomato sauce in a small saucepan over low heat.
- Toss the cooked pasta with the roasted broccoli and tomato sauce. Serve hot.
Wednesday, March 6:
- Breakfast: Greek yogurt with granola and honey 🥣
- Lunch: Chicken quesadillas with shredded cheddar and leftover chicken 🌮
- Dinner: Brown rice bowl with sautéed ground turkey, sweet potatoes, and black beans 🍲
- 1 lb ground turkey ($4.00)
- 1 sweet potato, peeled and diced (from 3 lbs) ($1.00)
- 1 can black beans, drained and rinsed (15 oz) ($0.72)
- 1 cup brown rice (from 2 lbs) ($0.50)
- 1 tbsp olive oil (from pantry)
- Salt and pepper to taste
- **Optional add 1/2 cup of Corn
Instructions:
- Cook the brown rice according to package instructions.
- In a skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned.
- Stir in the diced sweet potatoes and cook until tender. Add the black beans and corn (if using) and cook until heated through.
- Serve the turkey mixture over the cooked brown rice.
Thursday, March 7:
- Breakfast: Oatmeal with apples and cinnamon 🍎
- Lunch: Leftover turkey rice bowl 🥗
- Dinner: Stir-fried chicken breasts with zucchini, broccoli, and garlic, served over brown rice 🍲
- 1 lb chicken breasts, sliced (from 2 lbs) ($3.49)
- 1 zucchini, sliced (from 3 count) ($0.84)
- 1 head broccoli, chopped ($1.69)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- 1 cup brown rice (from 2 lbs) ($0.50)
- 1 tbsp olive oil (from pantry)
- Salt and pepper to taste
Instructions:
- Cook the brown rice according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add the sliced chicken and cook until browned.
- Add the zucchini, broccoli, and minced garlic, sauté until the vegetables are tender. Season with salt and pepper.
- Serve the stir-fried chicken and vegetables over the cooked brown rice.
Friday, March 8:
- Breakfast: Spinach Quiche 🍳
- Lunch: Grilled cheese sandwiches with fresh tomato slices 🍅
- Dinner: Sweet potato and black bean tacos with shredded cheddar cheese and salsa 🌮
- 2 sweet potatoes, peeled and diced (from 3 lbs) ($2.00)
- 1 can black beans, drained and rinsed (15 oz) ($0.72)
- 1/2 cup shredded cheddar cheese (from 8 oz) ($1.00)
- 6 tortillas (from 10 count) ($1.20)
- Salsa (optional, from pantry)
Instructions:
- Preheat the oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
- Warm the tortillas in a pan or microwave. Fill each tortilla with roasted sweet potatoes, black beans, and shredded cheddar cheese. Add salsa if desired.
Saturday, March 9:
- Breakfast: Smoothie with Greek yogurt, banana, and apples 🍌🍏
- Lunch: Chicken and veggie wraps with shredded lettuce and bell peppers 🌯
- Dinner: Pasta bake with shredded mozzarella, and roasted broccoli 🍝
- 8 oz pasta (from 1 lb) ($0.50)
- 1 head broccoli, chopped ($1.69)
- 1/2 cup shredded mozzarella cheese (from 8 oz) ($1.00)
- 1 tbsp olive oil (from pantry)
- 2 tsp red pepper flakes
- Sprinkle of Parmesan Cheese
Instructions:
- Preheat the oven to 375°F. Cook the pasta according to package instructions, then drain.
- In a baking dish, combine the cooked pasta, olive oil, red pepper flakes and roasted broccoli. Top with shredded mozzarella cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly. Serve hot with a sprinkle of parmesan cheese
Sunday, March 10:
- Breakfast: Pancakes with apples and a drizzle of honey 🥞
- Lunch: Leftover pasta bake 🍝
- Dinner: Hearty vegetable soup with carrots, tomatoes, zucchini, and black beans 🍲
- 2 carrots, peeled and chopped (from 2 lbs) ($0.50)
- 2 tomatoes, chopped (from 4 count) ($1.24)
- 1 zucchini, chopped (from 3 count) ($0.84)
- 1 can black beans, drained and rinsed (15 oz) ($0.72)
- 2 cups chicken broth (from 32 oz) ($0.61)
- 1 clove garlic, minced (from 1 bulb) ($0.13)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the minced garlic, carrots, tomatoes, and zucchini. Sauté for 5-7 minutes.
- Stir in the black beans and chicken broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the vegetables are tender.
- Season with salt and pepper, and serve hot.
Snack Ideas:
- Popcorn: Quick and light homemade snack.
- Granola bars with Greek yogurt: For a healthy, filling snack.
- Pretzels: Simple, savory option.
- Sliced apples with peanut butter: A quick sweet and protein-rich snack.
- Carolina Firecrackers: Easy-to-pack snack.
Tips for Week 10:
- Meal prep in advance: Cook extra portions of rice or pasta for quick lunches.
- Use leftovers creatively: Repurpose dinner ingredients for wraps or salads the next day.
- Stock up on sale items: Restock pantry items like canned beans and rice during sales to save money in the long run.
- Balance hearty and light meals: Vary between filling dinners and light lunches to keep the week interesting.
Tried this week’s menu? Mention @Budget101com or tag #Budget101