Ready for another week of variety and flavor? This $75 Weekly Menu Plan introduces fresh snacks and unique side dishes to keep things interesting. From new breakfast ideas to exciting dinners like Grilled Lime Chicken and Stuffed Sweet Potatoes, this week ensures your family gets a balanced mix of tasty meals without breaking the bank.
Let’s dive into Week 33, filled with creative new meals, sides, and snacks to keep everyone happy and satisfied!
$75 Weekly Menu Plan Week 33: (August 12, 2024 – August 18, 2024)
Weekly Grocery List (Walmart Prices)
Proteins:
- Chicken Breasts (1.5 lbs) – $5.25
- Ground Beef (1 lb) – $5.00
- Eggs (1 dozen) – $2.24
- Shredded Mozzarella Cheese (8 oz) – $2.00
- Greek Yogurt (32 oz) – $3.00
Dairy:
- Milk (1 gallon) – $3.00
- Butter (1 lb) – $2.98
- Cheddar Cheese (8 oz) – $2.00
Produce:
- Bananas (6 count) – $1.00
- Apples (3 lbs) – $4.00
- Sweet Potatoes (3 large) – $3.00
- Zucchini (3 count) – $2.52
- Bell Peppers (3 count) – $3.28
- Romaine Lettuce (1 head) – $1.68
- Tomatoes (4 count) – $2.48
- Onions (3 count) – $2.34
- Garlic (1 bulb) – $0.50
- Fresh Spinach (bag) – $2.00
- Cucumber (2 count) – $1.50
- Fresh Cilantro – $0.98
- Limes (2 count) – $1.00
Pantry:
- Jasmine Rice (2 lbs) – $2.00
- Canned Black Beans (two 15 oz cans) – $1.44
- Canned Diced Tomatoes (two 15 oz cans) – $1.44
- Chicken Broth (32 oz) – $1.22
- Bread Crumbs – $2.00
- Tortillas (10 count) – $2.00
- Olive Oil (16 oz) – $3.48
- Soy Sauce (10 oz) – $1.64
- Honey (from pantry)
- Paprika – $1.00
Snacks/Extras:
- Rice Cakes (12 count) – $2.88
- Pita Chips (12 oz) – $2.88
- Mixed Nuts (8 oz) – $3.00
- Dark Chocolate Chips (8 oz) – $3.00
- Tortilla Chips (12 oz) – $2.50
Total Estimated Cost: $82.23
$75 Weekly Menu Plan Week 33 (August 12, 2024 – August 18, 2024)
Monday, August 12:
- Breakfast: Greek yogurt with dark chocolate chips and fresh strawberries 🍓🍫
- Lunch: Chicken salad wraps with romaine lettuce and shredded mozzarella 🌯
- Dinner: Grilled Key West Chicken with roasted sweet potatoes and cucumber salad 🍗🍠🥗
Recipe:
- 1.5 lbs chicken breasts ($5.25)
- 3 large sweet potatoes, diced ($3.00)
- 1 cucumber, sliced ($0.75)
- Olive oil, salt, pepper, garlic powder, and lime juice (from pantry)
- 3 Tbs Soy Sauce (from pantry)
- 2 Tbs Honey (from Pantry)
- 1 garlic clove ($0.13)
Instructions:
- Full Key West Grilled Chicken Recipe Here
- Roast sweet potatoes at 400°F for 25-30 minutes with olive oil, salt, and pepper.
- Serve with cucumber salad dressed with olive oil, salt, and pepper.
Tuesday, August 13:
- Breakfast: Banana oat pancakes with a drizzle of honey 🍌🥞
- Lunch: Leftover grilled lime chicken wraps with spinach 🌯
- Dinner: Ground Beef Stuffed Bell Peppers with jasmine rice 🍽️
Recipe:
- 1 lb ground beef ($5.00)
- 3 bell peppers, halved and seeded (from 3 count) ($3.28)
- 1 cup jasmine rice (from 2 lbs) ($0.50)
- 1/2 cup shredded mozzarella cheese (from 8 oz) ($1.00)
- Salt, pepper, and paprika (from pantry)
Instructions:
- Preheat oven to 375°F.
- Cook ground beef with salt, pepper, and paprika.
- Stuff the bell pepper halves with the beef mixture and top with shredded mozzarella.
- Bake for 25-30 minutes until the peppers are tender. Serve with jasmine rice.
Wednesday, August 14:
- Breakfast: Avocado toast with poached eggs 🥑🍳
- Lunch: Leftover stuffed bell peppers with jasmine rice 🌯
- Dinner: Honey Glazed Chicken with sautéed spinach and jasmine rice 🍗🍚
Recipe:
- 1 lb chicken breasts, sliced ($3.49)
- 1/4 cup soy sauce (from pantry)
- 2 tbsp honey (from pantry)
- 1 bag fresh spinach, sautéed ($2.00)
- 1 cup jasmine rice (from 2 lbs) ($0.50)
Instructions:
- In a skillet, cook sliced chicken breasts in olive oil.
- Add soy sauce and honey to the pan, stirring until chicken is glazed.
- Serve the glazed chicken with sautéed spinach and jasmine rice.
Thursday, August 15:
- Breakfast: Scrambled eggs with spinach and toast 🍳🍞
- Lunch: Leftover honey soy glazed chicken wraps 🌯
- Dinner: Zucchini Fritters with a side salad and roasted garlic yogurt dip 🥒🥗
Recipe:
- 2 zucchinis, grated (from 3 count) ($1.68)
- 1/2 cup shredded mozzarella cheese (from earlier) ($1.00)
- 1/2 cup bread crumbs (from pantry)
- 1/2 onion, diced (from earlier) ($0.39)
- Salt, pepper, and olive oil (from pantry)
Instructions:
- Mix grated zucchini, shredded cheese, diced onion, bread crumbs, salt, and pepper.
- Form into small patties and pan-fry in olive oil until crispy.
- Serve with a fresh salad and a yogurt dip made from Greek yogurt, garlic, salt, and lemon juice.
Friday, August 16:
- Breakfast: Peanut butter banana toast sandwich 🍌
- Lunch: Leftover zucchini fritters with yogurt dip 🌯
- Dinner: Ground Beef Tacos with black beans and salsa 🌮
Recipe:
- 1 lb ground beef ($5.00)
- 6 tortillas (from 10 count) ($1.20)
- 1 can black beans, drained and rinsed ($0.72)
- Salsa (from pantry)
- 1/2 cup shredded cheddar cheese (from 8 oz) ($1.00)
Instructions:
- Cook the ground beef with taco seasoning.
- Serve the beef in tortillas with black beans, shredded cheese, and salsa.
Saturday, August 17:
- Breakfast: Greek yogurt parfait with granola and fresh fruit 🥣🍌
- Lunch: Leftover ground beef tacos 🌯
- Dinner: Cheesy Sweet Potatoes skillet 🥔🧀
Recipe:
- 3 large sweet potatoes, diced ($3.00)
- 1 bag fresh spinach, sautéed ($2.00)
- 1/2 cup shredded cheddar cheese (from earlier) ($1.00)
- 1-2 green onions, sliced finely
- 1 teaspoon garlic powder
- Salt, pepper, and olive oil (from pantry)
Instructions:
- Heat olive oil in skillet.
- Pan fry the sweet potatoes, seasoning with salt, pepper, a teaspoon of garlic powder.
- When potatoes are tender, add cheese and green onions, and sprinkle with more pepper.
- Serve with pan-fried eggs.
Sunday, August 18:
- Breakfast: Savory oatmeal with sautéed spinach and a poached egg 🍳🥣
- Lunch: Leftover spinach stuffed sweet potatoes 🌯
- Dinner: Grilled Chicken Caesar Salad with homemade croutons 🥗
Recipe:
- 1 lb chicken breasts, grilled and sliced ($3.49)
- 1/2 head romaine lettuce, chopped ($0.84)
- 1/2 cup 1/2 cup shredded mozzarella cheese (from earlier) ($1.00)
- 2 slices whole wheat bread, cubed for croutons (from pantry)
- Olive oil, salt, pepper, garlic powder, and Italian seasoning (from pantry)Instructions:
- Grill the chicken breasts and slice thinly.
- Toss the chopped romaine lettuce with shredded mozzarella and grilled chicken.
- For croutons: Toss cubed bread with olive oil, garlic powder, and Italian seasoning. Bake at 350°F for 10-12 minutes until crispy.
- Top the salad with homemade croutons and serve with Caesar dressing (from pantry or store-bought).
Snack Ideas for Week 33:
- Rice Cakes with Peanut Butter and Dark Chocolate Chips: A sweet and crunchy snack.
- Pita Chips with Creamy Spinach Dip: Homemade spinach dip paired with crispy pita chips.
- Apple Slices with Almond Butter and Cinnamon: A sweet, satisfying, and healthy option.
- Frozen Jello Grapes: Roll freshly washed grapes in whatever jello flavor you prefer. Freeze & enjoy
- Trail Mix Energy Balls: Oats, mixed nuts, honey, and dark chocolate chips rolled into bite-sized energy balls.
Pro Tip: 🥗 Lettuce and leafy greens spoil faster when washed before storing—wait to wash until ready to use.
Tips for Week 33:
- Experiment with snacks: Try the new snack ideas for added variety and keep your family’s taste buds excited!
- Freshen up sides: Incorporating simple, fresh sides like cucumber salad or sautéed spinach adds a vibrant touch to every meal.
- Grill for simplicity: Grilling proteins like chicken keeps dinners easy and flavorful while freeing up kitchen time.
- Use leftovers creatively: Repurpose leftovers like grilled chicken or stuffed sweet potatoes for quick and easy lunches throughout the week.
This Week 33 meal plan brings fresh new snacks, exciting sides, and delicious dinner options like Grilled Lime Chicken and Cheesy Spinach Stuffed Sweet Potatoes.
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