$75 Weekly Menu Plan Week 12: (March 18, 2024 – March 24, 2024)

Welcome!

Join us on our $75 Weekly Menu Plan for Week 12, where we continue 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!

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$75 Weekly Menu Plan Week 12: (March 18, 2024 – March 24, 2024)

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Weekly Grocery List (Walmart Prices)

Proteins:

• Ground Turkey (1 lb) – $4.00
• Chicken Breasts (4 lbs) – $6.98
• 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
• Zucchini (3 count) – $2.52
• 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
• Tortilla Chips (12 oz) – $2.48
• Crackers (10 oz) – $2.88

Total Estimated Cost: $69.77

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$75 Weekly Menu Plan Week 12 March 18, 2024 – March 24, 2024:

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Monday, March 18:

• Breakfast: Greek yogurt with sliced bananas 🍌
• Lunch: Ground turkey wraps with romaine lettuce, bell peppers, and shredded cheddar 🌯
• Dinner: Baked chicken breasts with Herbed Honey Sweet potato fries and broccoli 🥦

Recipe:

• 2 lbs chicken breasts ($6.98)
• 2 sweet potatoes (from 3 lbs) ($2.00)
• 1 head broccoli ($1.69)
• 1 tbsp olive oil (from pantry)
• Salt, pepper, and garlic powder (from pantry)

Instructions:

1. Preheat oven to 375°F. Rub chicken breasts with olive oil, garlic powder, salt, and pepper or seasoning mix of your choice.
2. Prepare the Herbed Honey Sweet Potato Fries according to the recipe. Roast the fries for 20 minutes, then add the chicken to the oven for the remaining time.
   
3. Roast the chicken and sweet potatoes on a baking sheet for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender, yet crisp.
4. Steam broccoli for 5-7 minutes and serve with the roasted chicken and sweet potatoes.

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Tuesday, March 19:

• Breakfast: Fried eggs with toast 🍳🍞
• Lunch: Tuna salad sandwiches with lettuce and tomatoes 🥪
• Dinner: Pasta with sautéed zucchini, garlic, and canned diced tomatoes 🍝

Recipe:

• 8 oz pasta (from 1 lb) ($0.50)
• 2 zucchinis, sliced (from 3 count) ($1.68)
• 1 can diced tomatoes ($0.72)
• 2 cloves garlic (from 1 bulb) ($0.13)
• 1 tbsp olive oil (from pantry)
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add sliced zucchini and cook until tender.
3. Stir in the diced tomatoes and let simmer for 5 minutes.
4. Toss the cooked pasta with the sauce and serve hot.

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Wednesday, March 20:

• Breakfast: Greek yogurt with granola and raisins 🥣
• Lunch: Leftover chicken wraps with shredded cheddar and bell peppers 🌯
• Dinner: Ground turkey stir-fry with broccoli, carrots, and brown rice 🍲

Recipe:

• 1 lb ground turkey ($4.00)
• 1 head broccoli ($1.69)
• 2 carrots, peeled and sliced (from 2 lbs) ($0.50)
• 1 cup brown rice (from 2 lbs) ($0.50)
• 2 cloves garlic (from 1 bulb) ($0.13)
• 1 tbsp olive oil (from pantry)

Instructions:

1. Cook brown rice according to package instructions.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add ground turkey. Cook until browned.
3. Add chopped broccoli and carrots, sautéing until tender. Combine with cooked rice and serve hot.

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Thursday, March 21:

• Breakfast: Oatmeal with apples and a drizzle of honey 🍏🍯
• Lunch: Po’ Boy Grilled cheese sandwiches with fresh tomato slices 🍅
• Dinner: Sweet potato and black bean tacos with shredded cheddar cheese and salsa 🌮

Recipe:

• 2 sweet potatoes, diced (from 3 lbs) ($2.00)
• 1 can black beans, drained (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:

1. Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. Warm tortillas in a pan or microwave.
3. Fill tortillas with roasted sweet potatoes, black beans, shredded cheddar cheese, and salsa. Serve warm.

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Friday, March 22:

• Breakfast: Scrambled eggs with spinach and toast 🍳
• Lunch: Leftover black bean tacos 🌮
• Dinner: Cheesy baked pasta with roasted zucchini and garlic 🍝

Recipe:

• 8 oz pasta (from 1 lb) ($0.50)
• 1 zucchini, sliced (from 3 count) ($0.84)
• 1/2 cup shredded cheddar cheese (from 8 oz) ($1.00)
• 1 can Italian Seasoned diced tomatoes ($0.72)
• 2 cloves garlic (from 1 bulb) ($0.13)
• 1 tbsp olive oil (from pantry)
• Parmesan (from Fridge)
• Garlic Powder, Salt and Pepper

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package instructions, drain, and set aside, covered.
2. Slice the zuchinni into thin slices, brush with olive oil and sprinkle lightly with garlic powder and parmesan.
3. Peel and Mince the garlic. In a skillet, heat olive oil and sauté garlic for 1 minute.
4. In a baking dish, mix pasta with diced tomatoes, top with shredded cheddar cheese.
5. Bake: Place the zuchinni on one rack and the pasta on another and bake for 10-15 minutes until the zuchinni is lightly brown and the cheese is melted on the pasta.

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Saturday, March 23:

• Breakfast: Apple Muffins 🍏
• Lunch: Tuna salad on crackers with sliced carrots and celery sticks 🥕
• Dinner: Chicken and rice casserole with shredded cheddar and steamed broccoli 🥘

Recipe:

• Leftover chicken breasts (shredded)
• 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:

1. Preheat oven to 375°F. Cook brown rice according to package instructions.
2. In a baking dish, combine cooked rice, shredded chicken, chopped broccoli, and chicken broth.
3. Top with shredded cheddar cheese and bake for 20 minutes or until the cheese is melted and bubbly. Serve hot.

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• Breakfast: Smoothie with Greek yogurt, banana, and apples 🍌🍏
• Lunch: Leftover vegetable soup with crackers 🍲
• Dinner: Garlic Chicken, Sweet Potato & Broccoli Foil Packs 🐔🥦

Recipe:

• Leftover chicken breasts (from earlier in the week)
• 2 sweet potatoes (from 3 lbs) ($2.00)
• 1 head broccoli ($1.69)
• 4 cloves garlic (from 1 bulb) ($0.20)
• 2 tbsp butter (from pantry)
• 1 tbsp olive oil (from pantry)
• 1 tsp dried oregano or basil (optional) – $0.10
• Aluminum foil – (from pantry)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes, broccoli, garlic, olive oil, oregano (if using), salt, and pepper.
3. Cut 4 large sheets of aluminum foil. Divide the chicken and vegetable mixture evenly among the sheets.
4. Fold the foil packs securely, making sure they are sealed.
5. Place the foil packs on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
6. Carefully open the foil packs and serve. These individual packs make for easy cleanup and a fun serving option.
7. 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.
8. Reheat the leftover baked chicken breasts from earlier in the week. Serve with roasted sweet potatoes and garlic butter broccoli.

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Snack Ideas:

1. Carrot sticks with homemade ranch dip: Simple and fresh.
2. Apples with cinnamon: Sweet and healthy.
3. Roasted chickpeas: Crunchy and savory, a great alternative to chips.
4. Greek yogurt with honey and granola: A filling and wholesome snack.
5. Dill Popcorn: A light snack with a twist

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Tips for Week 12:

• Double up on portions: By cooking extra chicken and rice, you’ll have easy lunches ready for later in the week. Plus, it saves you time and effort when you’re in a hurry!
• Utilize leftovers: Reinvent dishes using leftover proteins and vegetables to reduce waste and save time.
• Plan around seasonal produce: Look for fresh vegetables and fruits on sale to make the most of your grocery budget.
• Prep veggies early: Chop and store vegetables ahead of time to make meal prep quick and convenient.

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This Week 12 meal plan focuses on keeping your meals varied, budget-friendly, and easy to prepare. With plenty of new affordable recipes and nutritious options, your family can enjoy flavorful meals without overspending.

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