Welcome! Join us on our $75 Weekly Menu plan week 11 , where we continue the journey of crafting delicious, affordable meals for your family. This week’s menu focuses on using versatile ingredients and simple prep methods to create filling and nutritious meals.
With an emphasis on easy meal prep, you’ll find new flavors mixed into familiar favorites, making it easier than ever to stay on budget without sacrificing taste or variety.
From quick and easy meals to more comforting dinners, this plan helps balance convenience with cost, ensuring you’re feeding your family on a budget. Let’s get started with this week’s menu filled with wholesome options!
$75 Weekly Menu Plan Week 11Weekly Grocery List (Walmart Prices)
Proteins:
- Ground Chicken (1 lb) – $4.00
- Chicken Drumsticks (2.5 lbs) – $5.28
- Eggs (1 dozen) – $2.24
- Shredded Cheddar Cheese (8 oz) – $2.00
- Canned Tuna (2 cans, 5 oz each) – $2.00
Dairy:
- Milk (1 gallon) – $3.00
- Greek Yogurt (32 oz) – $3.00
Produce:
- Bananas (6 count) – $1.00
- Apples (3 lbs) – $4.00
- Romaine Lettuce (1 head) – $1.68
- Bell Peppers (3 count) – $3.28
- Sweet Potatoes (3 lbs) – $3.00
- Onions (3 count) – $2.34
- Garlic (1 bulb) – $0.50
- Broccoli (1 head) – $1.69
- Carrots (2 lbs) – $1.96
- Tomatoes (4 count) – $2.48
Pantry:
- Whole Wheat Sandwich Bread (1 loaf) – $2.00
- Brown Rice (2 lbs) – $2.00
- Canned Black Beans (15 oz) – $0.72
- Canned Diced Tomatoes (two 15 oz cans) – $1.44
- Chicken Broth (32 oz) – $1.22
- Pasta (1 lb) – $1.00
- Tortillas (10 count) – $2.00
- Olive Oil (16 oz) – $3.48
Snacks/Extras:
- Granola Bars (12 count) – $2.88
- Crackers (10 oz) – $2.88
- Tortilla Chips (12 oz) – $2.48
Total Estimated Cost: $65.55
$75 Weekly Menu Plan Week 11 (March 11, 2024 – March 17, 2024):
Monday, March 11:
- Breakfast: Greek yogurt with sliced bananas 🍌
- Lunch: Chicken and veggie wraps (with ground chicken, lettuce, and bell peppers) 🌯
- Dinner: Roasted chicken drumsticks with sweet potato fries and steamed broccoli 🍗🥦
- 2.5 lbs chicken drumsticks ($5.28)
- 2 sweet potatoes, peeled and diced (from 3 lbs) ($2.00)
- 1 head broccoli, chopped ($1.69)
- 1 tbsp olive oil (from pantry)
- Salt, pepper, and garlic powder (from pantry)
Instructions:
- Preheat the oven to 400°F. Toss the chicken drumstickswith olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet.
- Prepare the sweet potato fries according to the recipe.
- Roast the chicken and sweet potatoes for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
- While the chicken and sweet potatoes are roasting, steam the broccoli on the stovetop for about 5-7 minutes.
- Serve the roasted chicken and sweet potatoes with steamed broccoli.
Tuesday, March 12:
- Breakfast: Scrambled eggs with toast 🍞
- Lunch: Tuna salad sandwiches with lettuce and tomatoes 🥪
- Dinner: Pasta with homemade tomato sauce and shredded cheddar, served with sautéed bell peppers 🍝
- 8 oz pasta (from 1 lb) ($0.50)
- 1 can diced tomatoes (15 oz) ($0.72)
- 1 bell pepper, sliced (from 3 count) ($1.09)
- 1/2 cup shredded cheddar cheese (from 8 oz) ($1.00)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- 1 tbsp olive oil (from pantry)
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the diced tomatoes and simmer for 10-15 minutes to thicken the sauce. Season with salt and pepper.
- In a separate pan, sauté the sliced bell peppers until tender.
- Toss the cooked pasta with the tomato sauce and top with shredded cheddar cheese. Serve with the sautéed bell peppers on the side.
Wednesday, March 13:
- Breakfast: Greek yogurt with granola and honey 🥣
- Lunch: Leftover tuna salad wraps with romaine lettuce and tomatoes 🌯
- Dinner: Ground chicken stir-fry with broccoli, carrots, and brown rice 🍲
- 1 lb ground chicken ($4.00)
- 1 cup brown rice (from 2 lbs) ($0.50)
- 1 head broccoli, chopped ($1.69)
- 2 carrots, peeled and sliced (from 2 lbs) ($0.50)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- 1 tbsp olive oil (from pantry)
- Salt and pepper to taste
Sauce Ingredients: - 2 tsp of finely chopped ginger
- 1 cup of cold chicken broth
- 3 tbs of soy sauce
- 2 tsp of sugar (optional)
- 2 tsp of cornstarch
Instructions:
- Cook the brown rice according to package instructions.
- Mix the ingredients of the sauce in a small bowl, set aside.
- In a large skillet, heat olive oil over medium heat. Add the ground chicken and cook until browned. Remove from the skillet and set aside.
- In the same skillet, add more olive oil and sauté the garlic, chopped broccoli, and carrots until tender. Add the sauce ingredients and simmer until the mixture thickens.
- Add the cooked ground chicken back to the skillet and stir in the cooked brown rice. Season with salt and pepper, and serve hot.
Thursday, March 14:
- Breakfast: Scrambled eggs with spinach and toast 🍳
- Lunch: Grilled cheese sandwiches with fresh tomato slices 🍅
- Dinner: Sweet potato and black bean tacos with shredded cheddar 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)
- 1 tbsp olive oil (from pantry)
Instructions:
- Preheat the oven to 400°F. Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender.
- Warm the tortillas in a pan or microwave.
- Fill each tortilla with roasted sweet potatoes, black beans, shredded cheddar cheese, and salsa (if desired). Serve warm.
Friday, March 15:
- Breakfast: Pancakes with sliced apples and a drizzle of honey 🥞🍯
- Lunch: Chicken quesadillas with leftover chicken drumsticks, cheddar cheese, and bell peppers 🥪
- Dinner: Hearty vegetable soup with carrots, onions, diced tomatoes, and black beans 🍲
- 2 carrots, peeled and chopped (from 2 lbs) ($0.50)
- 1 onion, diced (from 3 count) ($0.78)
- 1 can diced tomatoes (15 oz) ($0.72)
- 1 can Kidney beans or black beans, drained and rinsed (15 oz) ($0.72)
- 2 cups chicken broth (from 32 oz) ($0.61)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- 1 tbsp olive oil (from pantry)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, and chopped carrots, and sauté for 5-7 minutes until softened.
- Stir in the diced tomatoes, black beans, and chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
- Season with salt and pepper to taste and serve hot.
Saturday, March 16:
- Breakfast: Smoothie with Greek yogurt, banana, and apples 🍌🍏
- Lunch: Tuna salad on crackers with sliced carrots and celery sticks 🥕
- Dinner: Chicken and rice casserole with shredded cheddar and steamed broccoli 🥘
- Leftover roasted chicken drumsticks, shredded (about 1.5 cups)
- 1 cup brown rice (from 2 lbs) ($0.50)
- 1 head broccoli, chopped ($1.69)
- 1/2 cup shredded cheddar cheese (from 8 oz) ($1.00)
- 1 cup chicken broth (from 32 oz) ($0.61)
Instructions:
- Preheat the oven to 375°F. Cook the brown rice according to package instructions.
- In a large baking dish, combine the cooked brown rice, shredded chicken, chopped broccoli, and chicken broth.
- Top with shredded cheddar cheese and bake for 20 minutes, or until the cheese is melted and bubbly.
- Serve hot.
Sunday, March 17:
- Breakfast: Scrambled eggs with toast and sautéed spinach 🍳
- Lunch: Leftover vegetable soup with crackers 🍲
- 1.5 lbs chicken drumsticks (leftover from 2.5 lbs)
- 2 sweet potatoes, peeled and diced (from 3 lbs) ($2.00)
- 1 head broccoli, chopped ($1.69)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- 2 tbsp butter (from pantry)
- 1 tbsp olive oil (from pantry)
- Instructions:
- Preheat the oven to 400°F. Toss the chicken drumsticks and diced sweet potatoes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 30-40 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
- In a skillet, melt butter over medium heat and add minced garlic. Sauté the broccoli in the garlic butter until tender, about 5-7 minutes.
- Serve the roasted chicken and sweet potatoes with the garlic butter broccoli.
Snack Ideas:
- Granola bars with Greek yogurt: A satisfying and filling snack.
- Carrot and celery sticks homemade dip: Perfect for a light snack.
- Homemade Goldfish Crackers: Simple but tasty, now that the kids are grown, we don’t cut out the shapes anymore!
- Maple Popcorn
- Sliced apples with peanut butter: Great for a quick energy boost.
Tips for Week 11:
- Double up on meals: Make extra portions for lunch the next day to save time.
- Incorporate pantry items: Utilize your pantry staples like canned beans, rice, and pasta to stretch your meals further.
- Plan around sales: Look for deals on proteins and fresh produce to maximize your grocery budget.
- Prep veggies in advance: Chop veggies early in the week to make meal prep quicker and easier.
This Week 11 meal plan focuses on creating balanced meals that are easy to prepare and fit within your grocery budget. With plenty of cheap dinner ideas and new budget-friendly meals, your family can enjoy flavorful meals without overspending.
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