Ready to shake things up in the kitchen? This $75 Weekly Menu Plan for Week 29 is all about bringing fresh, exciting flavors to your table without breaking the bank!
We’re introducing new, creative recipes like Turkey Zucchini Meatballs, Sweet Potato and Black Bean Quesadillas, and Chicken and Spinach Stuffed Sweet Potatoes. Whether you’re craving hearty comfort food or light and vibrant meals, we’ve got it covered.
This week is packed with family-friendly dishes that are not only delicious but also budget-conscious, ensuring you can enjoy a variety of flavors while staying within your $75 grocery limit. From satisfying breakfasts to quick lunch ideas and flavorful dinners, every meal is designed to keep things fresh and exciting.
Let’s make this week a culinary adventure, filled with delicious, wholesome meals that everyone will love! Time to dive into Week 29—where easy prep meets incredible taste.
$75 Weekly Menu Plan Week 29: (July 15, 2024 – July 21, 2024)
Weekly Grocery List (Walmart Prices)
Proteins:
- Ground Turkey (1 lb) – $4.00
- Chicken Breasts (1.5 lbs) – $5.25
- Eggs (1 dozen) – $2.24
- Shredded Mozzarella Cheese (8 oz) – $2.00
- Ground Beef (1 lb) – $5.00
Dairy:
- Milk (1 gallon) – $3.00
- Greek Yogurt (32 oz) – $3.00
- Cream Cheese (8 oz) – $2.00
- Butter (1 lb) – $2.98
Produce:
- Zucchini (3 count) – $2.52
- Bananas (6 count) – $1.00
- Apples (3 lbs) – $4.00
- Carrots (2 lbs) – $1.96
- Broccoli (1 head) – $1.69
- Bell Peppers (3 count) – $3.28
- Romaine Lettuce (1 head) – $1.68
- Onions (3 count) – $2.34
- Garlic (1 bulb) – $0.50
- Spinach (bag) – $2.00
- Tomatoes (4 count) – $2.48
- Sweet Potatoes (2 large) – $2.00
- Fresh Cilantro – $0.98
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
- Bread Crumbs – $2.00
- Olive Oil (16 oz) – $3.48
- Honey (from pantry)
- Soy Sauce (10 oz) – $1.64
Seasonings:
- Salt (from pantry)
- Pepper (from pantry)
- Garlic powder (from pantry)
- Paprika – $1.00
- Italian seasoning – $1.00
Snacks/Extras:
- Granola Bars (12 count) – $2.88
- Pita Chips (12 oz) – $2.88
- Dried Fruit (8 oz) – $3.00
Total Estimated Cost: $79.44
Pro Tip: 🥕 Ugly produce tastes just as good—look for “imperfect” options for big discounts.
$75 Weekly Menu Plan Week 29:
Monday, July 15:
- Breakfast: Greek yogurt parfait with fresh fruit and granola 🍓🥣
- Lunch: Chicken salad wraps with romaine lettuce and shredded mozzarella 🌯
- Dinner: Turkey Zucchini Meatballs served with spaghetti and a side salad 🍝🥗
Recipe:
- 1 lb ground turkey ($4.00)
- 1 zucchini, grated (from 3 count) ($0.84)
- 1/2 cup bread crumbs (from pantry)
- 1/4 cup shredded mozzarella cheese (from 8 oz) ($0.50)
- 1/2 onion, diced (from 3 count) ($0.39)
- Salt, pepper, garlic powder, and Italian seasoning (from pantry)
- 1/2 lb spaghetti (from 1 lb) ($0.50)
- 1 can diced tomatoes (15 oz) ($0.72)
Instructions:
- Preheat oven to 375°F.
- In a bowl, mix ground turkey, grated zucchini, bread crumbs, shredded mozzarella, diced onion, and seasonings. Form into meatballs.
- Bake meatballs for 20-25 minutes until fully cooked.
- While the meatballs bake, cook spaghetti and prepare a simple tomato sauce with the canned diced tomatoes.
- Serve the meatballs over spaghetti with a side salad.
Tuesday, July 16:
- Breakfast: egg in the hole with hashbrown potatoes 🍳
- Lunch: Leftover turkey zucchini meatballs wraps 🌯
- Dinner: Sweet Potato and Black Bean Quesadillas with a side of salsa and chips 🌮
Recipe:
- 2 sweet potatoes, peeled and diced ($2.00)
- 1 can black beans, drained and rinsed ($0.72)
- 6 tortillas (from pantry) ($1.20)
- 1/2 cup shredded mozzarella cheese (from 8 oz) ($0.50)
- Salt, pepper, garlic powder, and paprika (from seasonings)
Instructions:
- Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, pepper, and paprika. Roast for 25-30 minutes.
- Mash roasted sweet potatoes and mix with black beans.
- Spread the mixture on tortillas, top with shredded mozzarella, and fold in half.
- Cook the quesadillas in a skillet until crispy and golden.
- Serve with salsa and tortilla chips.
Wednesday, July 17:
- Breakfast: Banana and honey smoothie 🍌🍯
- Lunch: Leftover sweet potato quesadillas 🌯
- Dinner: Grilled Chicken with Cilantro Lime Rice and roasted broccoli 🍗🍚🥦
Recipe:
- 1 lb chicken breasts, grilled and sliced ($3.49)
- 1 cup jasmine rice (from 2 lbs) ($0.50)
- 1/4 cup fresh cilantro, chopped ($0.25)
- 2 limes, juiced (from earlier) ($0.50)
- 1 head broccoli, chopped and roasted ($1.69)
- Salt, pepper, and olive oil (from pantry)
Instructions:
- Cook the jasmine rice according to package instructions. Stir in lime juice and cilantro before serving.
- Grill the chicken breasts until fully cooked.
- Toss the broccoli in olive oil, salt, and pepper, and roast at 400°F for 20 minutes.
- Serve the grilled chicken with cilantro lime rice and roasted broccoli.
Thursday, July 18:
- Breakfast: Greek yogurt with granola and dried fruit 🥣🍯
- Lunch: Leftover grilled chicken wraps with spinach 🌯
- Dinner: Vegetable Quiche with a side of mixed greens 🥧🥗
Recipe:
- 6 eggs (from 1 dozen) ($1.12)
- 1 zucchini, grated (from 3 count) ($0.84)
- 1/2 bell pepper, diced (from 3 count) ($0.55)
- 1/2 onion, diced (from earlier) ($0.39)
- 1/2 cup shredded mozzarella cheese (from earlier) ($0.50)
- Salt, pepper, garlic powder, and Italian seasoning (from pantry)
Instructions:
- Preheat oven to 350°F.
- Whisk the eggs in a bowl and stir in the grated zucchini, diced bell pepper, onion, cheese, and seasonings.
- Pour the mixture into a greased baking dish and bake for 25-30 minutes until set.
- Serve with a side of mixed greens.
Friday, July 19:
- Breakfast: Scrambled eggs with toast and apple slices 🍳🍏
- Lunch: Leftover vegetable quiche
- Dinner: Pan Fried Beef and Veggies served with jasmine rice 🍲
Recipe:
- 1 lb ground beef ($5.00)
- 1 zucchini, sliced (from earlier) ($0.84)
- 1 bell pepper, sliced (from earlier) ($1.09)
- 1/2 onion, sliced (from earlier) ($0.39)
- 1 cup jasmine rice (from 2 lbs) ($0.50)
- Soy sauce and olive oil (from pantry)
Instructions:
- Cook jasmine rice according to package instructions.
- In a skillet, heat olive oil and sauté garlic. Add ground beef and cook until browned.
- Stir in sliced zucchini, bell pepper, and onion, cooking until tender.
- Add soy sauce and serve the stir-fry over jasmine rice.
Saturday, July 20:
- Breakfast: Veggie omelet with spinach, onions, and bell peppers 🍳
- Lunch: Leftover ground beef stir-fry wraps 🌯
- Dinner: Pasta Primavera with roasted vegetables and a light garlic butter sauce 🍝🥦
Recipe:
- 1/2 lb pasta (from 1 lb) ($0.50)
- 1 zucchini, sliced (from earlier) ($0.84)
- 1 bell pepper, sliced (from earlier) ($1.09)
- 1/2 head broccoli, chopped (from earlier) ($0.85)
- 2 cloves garlic, minced (from 1 bulb) ($0.10)
- 2 tbsp butter (from 1 lb) ($0.18)
- Olive oil, salt, pepper, and Italian seasoning (from pantry)
Instructions:
- Cook pasta according to package instructions. Drain and set aside.
- Preheat oven to 400°F. Toss the zucchini, bell pepper, and broccoli in olive oil, salt, and pepper. Roast for 20-25 minutes.
- In a skillet, melt butter and sauté the garlic until fragrant.
- Toss the cooked pasta with the roasted vegetables and garlic butter sauce. Season with Italian seasoning, salt, and pepper. Serve hot.
Sunday, July 21:
- Breakfast: Greek yogurt with granola and honey 🥣🍯
- Lunch: Leftover pasta primavera wraps 🌯
- Dinner: Chicken and Spinach Stuffed Sweet Potatoes 🍠🍗
Recipe:
- 1 lb chicken breasts, cooked and shredded ($3.49)
- 2 large sweet potatoes, baked ($2.00)
- 1/2 bag fresh spinach, sautéed ($1.00)
- 1/2 cup shredded mozzarella cheese (from earlier) ($0.50)
- Salt, pepper, and garlic powder (from pantry)
Instructions:
- Preheat oven to 375°F.
- Bake sweet potatoes for 45-50 minutes until tender.
- While the potatoes bake, cook the chicken breasts and shred them. Sauté the spinach until wilted.
- Once the sweet potatoes are done, slice them open and stuff with shredded chicken, sautéed spinach, and mozzarella cheese.
- Return the stuffed potatoes to the oven for 5-7 minutes until the cheese melts. Serve hot.
Snack Ideas for Week 29:
- Frozen Banana Bites: Peanut butter sandwiched between banana slices, dipped in chocolate and frozen!
- Baked Apples: Sweet and protein-packed.
- Carrot sticks with hummus: Crunchy and healthy.
- Layered yogurt parfait with granola and honey: light and refreshing, add seasonal berries if available.
- Pita chips with Herbed Cream Cheese: Simple and satisfying.
Tips for Week 29:
- New dishes: This week introduces fresh new meals like Turkey Zucchini Meatballs and Chicken and Spinach Stuffed Sweet Potatoes for exciting dinner options.
- Maximize leftovers: Use leftover dinners, such as quiche or stir-fry, for wraps or easy lunches the next day.
- Prep snacks ahead: Prepping snacks like carrot sticks with hummus or yogurt with granola ensures healthy, quick options throughout the week.
- Try new sides: Incorporate grilled vegetables and fresh salads to bring a variety of textures and flavors to your meals.
This Week 29 meal plan offers a wide range of new, flavorful recipes, from Sweet Potato and Black Bean Quesadillas to Pasta Primavera, keeping your family’s meals fresh and exciting while staying within the $75 budget.
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