$75 Weekly Menu Plan Week 14

Welcome!

Join us for Week 14 of our $75 Weekly Menu Plan, where we craft delicious, affordable meals that the whole family will love. This week features flavorful recipes like Honey Sriracha Grilled Chicken and creamy comfort food like Bacon Macaroni and Cheese, bringing new excitement to your weekly menu.

With an emphasis on easy meal prep, you’ll find it simple to create fresh, filling meals while staying on budget.

Let’s dive into this week’s menu filled with wholesome and tasty options!

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$75 Weekly Menu Plan Week 14: (April 1, 2024 – April 7, 2024)

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Weekly Grocery List (Walmart Prices)

Proteins:

• Chicken Breasts (2 lbs) – $6.98
• Bacon (12 oz) – $4.98
• Ground Beef (1 lb) – $5.00
• 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
• Butter (1 lb) – $2.98
• Cream 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
• 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:

• Jasmine Rice (2 lbs) – $2.00
• Pasta (1 lb) – $1.00
• Soy Sauce (10 oz) – $1.64
• Sriracha Sauce (for Honey Sriracha Chicken) – $2.48
• Honey (from restock in previous week) – $0
• Canned Black Beans (15 oz) – $0.72
• Canned Diced Tomatoes (two 15 oz cans) – $1.44
• Chicken Broth (32 oz) – $1.22
• Olive Oil (16 oz) – $3.48
• Whole Wheat Sandwich Bread (1 loaf) – $2.00
• Mayonnaise (for tuna salad) – $2.00

Snacks/Extras:

• Pretzels (16 oz) – $2.00
• Granola Bars (12 count) – $2.88
• Tortilla Chips (12 oz) – $2.48

Total Estimated Cost: $83.97

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$75 Weekly Menu Plan Week 14: (April 1, 2024 – April 7, 2024)

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Monday, April 1:

• Breakfast: Greek yogurt with honey and sliced bananas 🍌
• Lunch: Tuna salad sandwiches with lettuce and tomatoes 🥪
• Dinner: Honey Sriracha Grilled Chicken with jasmine rice and roasted broccoli 🥦🍗

Ingredients:

• 2 lbs chicken breasts ($6.98)
• 1/4 cup honey (from restock)
• 2 tbsp Sriracha sauce ($0.50, from 10 oz bottle)
• 1 tbsp soy sauce ($0.16, from 10 oz bottle)
• 1 cup jasmine rice (from 2 lbs) ($0.50)
• 1 head broccoli, chopped ($1.69)

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Tuesday, April 2:

• Breakfast: Scrambled eggs with toast 🍳🍞
• Lunch: Leftover Honey Sriracha chicken wraps with romaine lettuce 🌯
• Dinner: Creamy Bacon Macaroni and Cheese with steamed carrots and peas 🧀🥕

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Wednesday, April 3:

• Breakfast: Greek yogurt with granola and honey 🥣
• Lunch: Po’ Boy (aka Grilled cheese sandwiches with fresh tomato slices) 🍅
• Dinner: Ground beef stir-fry with jasmine rice and bell peppers 🍲

Recipe:

• 1 lb ground beef ($5.00)
• 1 bell pepper, sliced (from 3 count) ($1.09)
• 1 cup jasmine rice (from 2 lbs) ($0.50)
• 2 cloves garlic (from 1 bulb) ($0.13)
• 1 tbsp soy sauce (from 10 oz bottle) ($0.16)
• 1 tbsp olive oil (from pantry)

Instructions:

1. Cook jasmine rice according to package instructions.
2. In a skillet, heat olive oil and sauté garlic. Add ground beef and cook until browned.
3. Stir in sliced bell pepper and soy sauce, cooking until tender. Serve over jasmine rice.

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Thursday, April 4:

• Breakfast: Pancakes with sliced apples and honey 🥞🍏
• Lunch: Bacon and cheddar quesadillas 🥪
• Dinner: Baked chicken with roasted sweet potatoes and garlic butter broccoli 🥦

Recipe:

• 2 chicken breasts, seasoned ($3.49)
• 2 sweet potatoes, diced (from 3 lbs) ($2.00)
• 1 head broccoli, chopped ($1.69)
• 2 cloves garlic (from 1 bulb) ($0.13)
• 1 tbsp olive oil (from pantry)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F. Roast the sweet potatoes with olive oil, garlic, salt, and pepper for 25-30 minutes until tender.
2. Bake the seasoned chicken breasts for 25 minutes or until cooked through.
3. Steam the broccoli with garlic butter, and serve with chicken and roasted sweet potatoes.

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Friday, April 5:

• Breakfast: Scrambled eggs with sautéed spinach and toast 🍳
• Lunch: Leftover chicken and sweet potato wraps with romaine lettuce 🌯
• Dinner: Cheesy tuna noodle casserole with carrots 🥘

Recipe:

• 1/2 lb pasta (from 1 lb) ($0.50)
• 1 can tuna, drained ($1.00)
• 1/2 cup shredded cheddar (from 8 oz) ($1.00)
• 1/2 cup milk (from gallon) ($0.37)
• 1 cup diced tomatoes (from 15 oz can) ($0.72)
• 1 tbsp butter (from 1 lb) ($0.18)

Instructions:

1. Preheat oven to 350°F. Cook pasta according to package instructions.
2. Mix tuna, cheddar cheese, milk, and diced tomatoes with the cooked pasta.
3. Place in a baking dish and bake for 20 minutes, until bubbly and golden brown.

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Saturday, April 6:

• Breakfast: Greek yogurt with honey and granola 🥣
• Lunch: Tuna salad on crackers with sliced carrots and celery 🥕
• Dinner: Bacon cheeseburgers with lettuce and tomato 🍔

Recipe:

• 1 lb ground beef (from earlier in the week) ($0 from restock)
• 4 slices bacon (from earlier) ($1.66)
• 1/2 cup shredded cheddar cheese (from 8 oz) ($1.00)
• 1 head romaine lettuce (from earlier) ($0.00)
• 1 tomato, sliced (from 4 count) ($0.62)
• 4 whole wheat sandwich buns (from pantry or bread) ($2.00)
• Condiments (ketchup, mustard from pantry)

Instructions:

1. Form the ground beef into 4 patties. Cook in a skillet or on a grill until desired doneness.
2. Cook bacon in a separate pan until crispy.
3. Assemble the burgers by placing the cooked patties on buns, adding bacon, shredded cheddar, lettuce, and sliced tomato. Add condiments as desired.

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Sunday, April 7:

• Breakfast: Pancakes with apples and a drizzle of honey 🥞🍏
• Lunch: Leftover cheesy tuna noodle casserole 🍲
• Dinner: Vegetarian chili with black beans, diced tomatoes, and bell peppers 🌶️

Recipe:

• 1 can black beans (15 oz) ($0.72)
• 1 can diced tomatoes (15 oz) ($0.72)
• 1 bell pepper, diced (from earlier) ($1.09)
• 1 onion, diced (from 3 count) ($0.78)
• 2 cloves garlic (from 1 bulb) ($0.13)
• 1 tbsp olive oil (from pantry)
• 1 cup vegetable broth (from 32 oz) ($0.61)
• Chili seasoning (from pantry)

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté garlic, onion, and diced bell pepper until softened.
2. Add black beans, diced tomatoes, and vegetable broth. Stir in chili seasoning and simmer for 20 minutes.
3. Serve hot with optional tortilla chips or bread.

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Snack Ideas for Week 14:

1. Apple slices with peanut butter: Sweet and satisfying.
2. Homemade potato chips: Easy and crunchy.
3. Cheddar cheese with pretzels: A savory snack pairing.
4. Homemade popcorn with a sprinkle of parmesan: Light and cheesy.
5. Greek yogurt with honey and granola: Filling and protein-packed.

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Tips for Week 14:

• • Cook extra chicken: Use leftovers for wraps or salads throughout the week to save time on meal prep.
  • Maximize pantry items: Use condiments and canned goods to stretch ingredients and keep the budget in check.
  • Incorporate new flavors: Recipes like the Honey Sriracha Grilled Chicken bring exciting flavors while staying affordable.
  • Make snacks interesting: Try homemade snack ideas like roasted sweet potato chips or apple slices with peanut butter for variety.

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

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