Welcome to Week 36 of Our $75 Weekly Menu Plan!
Get ready for a delicious and budget-friendly week! This $75 Weekly Menu Plan is packed with fresh, seasonal ingredients and mouthwatering recipes that will keep your family happy without breaking the bank.
From the zesty flavors of Lemon Chicken Over Roasted Corn Rice to the savory Easy Parmesan Zucchini and Corn, this week’s meals are bursting with taste and variety. Whether you’re planning easy weeknight dinners or looking for healthy snacks, this plan covers it all.
Packed with budget-friendly meals, simple prep ideas, and healthy, satisfying snacks, Week 36 helps you stick to your grocery budget while still enjoying delicious home-cooked meals. Say goodbye to mealtime stress and hello to fresh, vibrant flavors, perfect for feeding a family on a budget!
Dive into this week’s budget meal ideas, filled with easy-to-prep dishes, healthy snacks, and exciting new recipes to keep your meals fresh and flavorful!
$75 Weekly Menu Plan Week 36: (September 2, 2024 – September 8, 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 Parmesan Cheese (8 oz) – $2.50
Dairy:
- Milk (1 gallon) – $3.00
- Greek Yogurt (32 oz) – $3.00
- Butter (1 lb) – $2.98
- Cream Cheese (8 oz) – $2.00
Produce:
- Corn on the Cob (6 ears) – $3.00
- Zucchini (3 count) – $2.52
- Bananas (6 count) – $1.00
- Apples (3 lbs) – $4.00
- 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
- 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
- Chicken Broth (32 oz) – $1.22
- Flour (from pantry)
- Olive Oil (16 oz) – $3.48
- Soy Sauce (10 oz) – $1.64
- Honey (from pantry)
- Italian Seasoning – $1.00
Snacks/Extras:
- Tortilla Chips (12 oz) – $2.50
- Rice Cakes (12 count) – $2.88
Total Estimated Cost: $66.91
$75 Weekly Menu Plan Week 36:
Monday, September 2:
- Breakfast: Greek yogurt parfait with granola, bananas, and a drizzle of honey 🍌🥣
- Lunch: Chicken salad wraps with romaine lettuce and shredded Parmesan 🌯
- Dinner: Lemon Chicken Over Roasted Corn Rice with a side of fresh spinach salad 🍗🍚🥗
Side Dish:
- Spinach Salad: Toss fresh spinach with tomatoes, olive oil, lemon juice, and Italian seasoning.
Instructions:
- Prepare the Lemon Chicken Over Roasted Corn Rice according to the recipe.
- Serve with a fresh spinach salad on the side for a complete meal.
Tuesday, September 3:
- Breakfast: Scrambled eggs with spinach and toast 🍳🍞
- Lunch: Leftover lemon chicken wraps with fresh spinach 🌯
- Dinner: Sausage 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 Parmesan (from 8 oz) ($1.25)
- Salt, pepper, and Italian seasoning (from pantry)
Instructions:
- Preheat oven to 375°F.
- Cook ground beef with salt, pepper, and Italian seasoning.
- Stuff the bell pepper halves with the beef mixture and top with shredded Parmesan.
- Bake for 25-30 minutes until the peppers are tender. Serve with jasmine rice.
Wednesday, September 4:
- Breakfast: Peanut butter and banana smoothie 🍌🥤
- Lunch: Leftover stuffed bell peppers with jasmine rice 🌯
- Dinner: Easy Parmesan Zucchini and Corn Recipe with grilled chicken and a side of cucumber tomato salad 🍗🥒🍅
Side Dish:
- Cucumber Tomato Salad: Dice cucumbers and tomatoes, toss with olive oil, salt, pepper, and a squeeze of lime juice.
Thursday, September 5:
- Breakfast: Avocado toast with poached eggs 🥑🍳
- Lunch: Leftover Parmesan zucchini and corn wraps 🌯
- Dinner: Smash Burgers 🌮
Recipe:
- 1 lb ground beef ($5.00)
- 2 onions, sliced thin
Instructions:
- full Smash Burger recipe here.
- Hamburger Bun Recipe here
Friday, September 6:
- Breakfast: Greek yogurt with honey and dark chocolate chips 🍫🥣
- Lunch: Leftover ground beef tacos 🌯
- Dinner: Zucchini and Cheddar Fritters with a side of jasmine rice and roasted corn 🥒🌽🍚
Recipe:
- 2 zucchinis, grated (from 3 count) ($1.68)
- 1/2 cup shredded Parmesan (from earlier) ($1.25)
- 1/2 onion, diced (from earlier) ($0.39)
- Olive oil, salt, and pepper (from pantry)
Instructions:
- Mix grated zucchini, Parmesan, diced onion, salt, and pepper.
- Form into fritters and pan-fry in olive oil until golden and crispy.
- Serve with jasmine rice and roasted corn.
Saturday, September 7:
- Breakfast: Greek yogurt with granola and fresh fruit 🥣🍓
- Lunch: Leftover zucchini fritters with jasmine rice 🌯
- Dinner: Chicken and Rice Casserole with a side of sautéed spinach 🍗🍚
Recipe:
- 1 lb chicken breasts, diced ($3.49)
- 1 cup jasmine rice (from 2 lbs) ($0.50)
- 1/2 cup shredded Parmesan (from earlier) ($1.25)
- 1 bag fresh spinach, sautéed ($2.00)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup parmesan cheese (grated)
- 1/2 tsp ground black pepper
- 1 tsp garlic salt
- 8 oz montery jack cheese (optional)
Instructions:
- Preheat your oven to 400°F and lightly grease a 13 x 9-inch baking dish with cooking spray. Set aside.
- Prepare the creamy sauce by mixing all the sauce ingredients together until smooth.
- Layer the bottom of the casserole dish with fresh spinach, packing it evenly.
- Place the uncooked chicken breasts on top of the spinach.
- Spread the creamy sauce evenly over the chicken breasts.
- Sprinkle shredded Monterey Jack cheese over the top, then bake on the oven’s bottom rack for 20-25 minutes, or until the spinach wilts and the chicken is thoroughly cooked.
Sunday, September 8:
- Breakfast: Scrambled eggs with spinach and toast 🍳🍞
- Lunch: Leftover chicken and rice casserole 🌯
- 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 shredded Parmesan (from earlier) ($1.25)
- 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 chopped romaine lettuce with shredded Parmesan 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 36:
- Parmesan Roasted Zucchini Sticks: Lightly roasted zucchini sticks with Parmesan for a crunchy, savory snack.
- Ingredients: Zucchini, shredded Parmesan, olive oil, salt, and pepper (from pantry).
- Apple Dumplings Sweet, spiced apples in a buttery pastry with cinnamon syrup.
- Cucumber and Tomato Slices with Hummus: A refreshing, crunchy snack with hummus for dipping.
- Corn and Black Bean Salad: A light, flavorful salad perfect for snacking or as a side.
- Ingredients: Corn (from earlier), black beans, cilantro, olive oil, salt, and pepper.
Tips for Week 36:
- Mix up snacks: Enjoy fresh, light snacks like Parmesan Roasted Zucchini Sticks or the Corn and Black Bean Salad to keep your energy levels up between meals.
- Roast and grill: Make the most of grilling and roasting for flavorful meals, like Lemon Chicken Over Roasted Corn Rice and Easy Parmesan Zucchini and Corn.
- Prep ahead: Double up on recipes like the casserole and fritters so you have quick lunches ready for the next day.
This Week 36 meal plan introduces new, exciting meals like Lemon Chicken Over Roasted Corn Rice and Easy Parmesan Zucchini and Corn, while keeping snacks and sides light and healthy.
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