Welcome to the $75 Weekly Menu Plan for Week 18, where we bring you another week of delicious, budget-friendly meals that your family will love.
This week, we’re adding flavorful dishes like Cajun Chicken Breast Stuffed with Pepper Jack Cheese & Spinach and comforting Pork Chops with Creamy Scalloped Potatoes, all while staying within the $75 budget.
With new snack ideas and creative meals, this plan makes it easy to prepare healthy, tasty, and affordable meals every day. Let’s dive into Week 18 with an exciting and budget-friendly menu!
$75 Weekly Menu Plan Week 18: (April 29, 2024 – May 5, 2024)
Weekly Grocery List (Walmart Prices)
Proteins:
- Chicken Breasts (2 lbs) – $6.98
- Pork Chops (2 lbs) – $5.00
- Ground Turkey (1 lb) – $4.00
- Eggs (1 dozen) – $2.24
- Pepper Jack Cheese (8 oz) – $3.00
Dairy:
- Milk (1 gallon) – $3.00
- Greek Yogurt (32 oz) – $3.00
- Shredded Cheddar Cheese (8 oz) – $2.00
- Butter (1 lb) – $2.98
- Heavy Cream (1 pint) – $2.50
Produce:
- Spinach (fresh, 10 oz) – $2.00
- Bananas (6 count) – $1.00
- Apples (3 lbs) – $4.00
- Romaine Lettuce (1 head) – $1.68
- Bell Peppers (3 count) – $3.28
- Potatoes (5 lbs) – $3.00
- Onions (3 count) – $2.34
- Garlic (1 bulb) – $0.50
- Tomatoes (4 count) – $2.48
- Broccoli (1 head) – $1.69
Pantry:
- Jasmine Rice (2 lbs) – $2.00
- Pasta (1 lb) – $1.00
- Chicken Broth (32 oz) – $1.22
- Canned Diced Tomatoes (two 15 oz cans) – $1.44
- Cajun Seasoning – $2.00
- Bread Crumbs – $2.00
- Olive Oil (16 oz) – $3.48
Snacks/Extras:
- Pita Chips (12 oz) – $2.88
- Granola Bars (12 count) – $2.88
- Mixed Nuts (10 oz) – $3.00
- Popcorn Kernels (16 oz) – $1.98
- Cottage Cheese (16 oz) – $2.50
Total Estimated Cost: $83.05
Pro Tip 🧼 Grocery carts are often dirtier than public bathrooms, so always wipe them down!
$75 Weekly Menu Plan Week 18 (April 29, 2024 – May 5, 2024):
Monday, April 29:
- Breakfast: Greek yogurt with sliced bananas and honey 🍌🍯
- Lunch: Ground turkey wraps with lettuce, shredded cheddar, and tomatoes 🌯
- Dinner: Cajun Chicken Breast Stuffed with Pepper Jack Cheese & Spinach with jasmine rice and roasted broccoli 🍗🥦
Ingredients:
- 2 chicken breasts ($3.49)
- 1/2 cup shredded pepper jack cheese (from 8 oz) ($1.50)
- 1 cup fresh spinach ($1.00, from 10 oz)
- 1 tbsp Cajun seasoning ($0.25, from pantry)
- 1 cup jasmine rice (from 2 lbs) ($0.50)
- 1 head broccoli, chopped ($1.69)
Instructions:
- Full Cajun Chicken Breast Recipe Here
- Serve with jasmine rice and roasted broccoli.
Tuesday, April 30:
- Breakfast: Scrambled eggs with toast and sliced apples 🍳🍏
- Lunch: Leftover Cajun chicken wraps with romaine lettuce 🌯
- Dinner: Pork Chops with Creamy Scalloped Potatoes with a side of sautéed spinach 🥘
Ingredients:
- 2 lbs pork chops ($5.00)
- 4 potatoes, peeled and sliced (from 5 lbs) ($1.50)
- 1 cup heavy cream (from pint) ($1.25)
- 1/2 cup shredded cheddar (from 8 oz) ($1.00)
- 2 tbsp butter (from 1 lb) ($0.18)
Instructions:
Wednesday, May 1:
- Breakfast: Greek yogurt with granola and mixed nuts 🥣
- Lunch: Tuna salad sandwiches with crackers 🥪
- Dinner: Chicken stir-fry with bell peppers and jasmine rice 🍲
Recipe:
- 1 chicken breast ($3.49)
- 1 bell pepper, sliced (from 3 count) ($1.09)
- 1 cup jasmine rice (from 2 lbs) ($0.50)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- 1 tbsp olive oil (from pantry)
Instructions:
- Cook jasmine rice according to package instructions.
- In a large skillet, heat olive oil and sauté garlic. Add chicken breast and cook until browned.
- Stir in sliced bell peppers and cook until tender. Serve over jasmine rice.
Thursday, May 2:
- Breakfast: Homemade Banana Bread
- Lunch: Leftover chicken stir-fry with jasmine rice 🍲
- Dinner: Chili Mac 🧀🍝
Recipe:
- 1 lb ground turkey ($4.00)
- 1/2 lb pasta (from 1 lb) ($0.50)
- 1 can diced tomatoes (15 oz) ($0.72)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- 1/2 cup shredded cheddar cheese (from 8 oz) ($1.00)
Instructions:
- Follow the Chili Mac Recipe here
Friday, May 3:
- Breakfast: Poached eggs over toast 🍳
- Lunch: Leftover cheesy ground turkey pasta 🍝
- Dinner: Chicken fajitas with bell peppers and onions 🌮
Recipe:
- 1 chicken breast (from earlier)
- 1 bell pepper, sliced (from 3 count) ($1.09)
- 1 onion, sliced (from 3 count) ($0.78)
- 4 tortillas (from pantry) ($1.00)
Instructions:
- Cook the bell peppers and onions in a skillet until tender.
- Add sliced chicken breast and season with fajita seasoning.
- Serve in warm tortillas with salsa or cheese.
Saturday, May 4:
- Breakfast: Greek yogurt with granola and mixed nuts 🥣
- Lunch: Tuna salad with pita chips 🥪
- Dinner: Korean Beef stir-fry with broccoli and jasmine rice 🍲
Recipe:
- 1 lb ground beef (from earlier)
- 1 head broccoli, chopped (from earlier) ($1.69)
- 1 cup jasmine rice (from 2 lbs) ($0.50)
- 4 cloves garlic, minced (from 1 bulb) ($0.13)
- 1 tsp sesame oil
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 2 tsp chili garlic sauce, or Sriracha hot sauce
- 1/2 cup sliced green onions, optional, or use finely minced onion
- 2 tsp ginger, minced
Instructions:
- Cook jasmine rice according to package instructions.
- In a skillet, cook the ground beef until browned add minced garlic, stirring until fragrant..
- Stir in the sesame oil, brown sugar, soy sauce, and chili garlic sauce. Bring the mixture to a simmer, stirring until the meat is well-coated and glossy. Add half of the green onions and cook for about 1 minute, until fragrant.
- Serve over jasmine rice with steamed broccoli.
Sunday, May 5 (continued):
- Breakfast: Pancakes with caramelized apple chunks
- Lunch: Leftover beef stir-fry wraps with romaine lettuce 🌯
- Dinner: Vegetarian chili with black beans, diced tomatoes, and bell peppers 🌶️
Recipe:
- 1 can black beans, drained (15 oz) ($0.72)
- 1 can diced tomatoes (15 oz) ($0.72)
- 1 bell pepper, diced (from earlier) ($1.09)
- 1 onion, diced (from earlier) ($0.78)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- 1 tbsp olive oil (from pantry)
- Chili seasoning (from pantry)
Instructions:
- Heat olive oil in a large pot. Sauté garlic, onion, and diced bell pepper until softened.
- Add black beans, diced tomatoes, and chili seasoning. Simmer for 20-25 minutes until flavors are combined.
- Serve with tortilla chips or bread.
Snack Ideas for Week 18:
- Pita chips with hummus: Crispy and flavorful.
- Cucumber slices with cream cheese and herbs: Light and refreshing.
- Mixed nuts with dried fruit: A satisfying and energy-packed snack.
- Apple slices with cottage cheese: Sweet and creamy.
- Popcorn with a sprinkle of parmesan and garlic powder: Light and savory.
Tips for Week 18:
- Repurpose leftovers: Use leftover chicken and beef in wraps or stir-fries for easy lunches.
- Batch cooking: Prepare extra rice, pasta, or beans early in the week to save time later.
- Snack creatively: Incorporate more variety in snacks like pita chips with hummus or apple slices with cottage cheese to keep things fresh.
- Maximize your grocery budget: Keep an eye on sales for proteins and pantry staples to stretch your budget further.
Tried this week’s menu? Mention @Budget101com or tag #Budget101
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