Welcome to Week 37 of Our $75 Weekly Menu Plan!
As fall approaches, it’s time to embrace hearty, comforting meals that are perfect for cooler days. This $75 Weekly Menu Plan is packed with delicious, seasonal ingredients like sweet potatoes, apples, and butternut squash, bringing a mix of flavor, warmth, and nutrition to your table. Whether you’re craving a cozy Butternut Squash Soup or a flavorful Stuffed Acorn Squash, this week’s plan has you covered.
Let’s dive into Week 37, where seasonal produce and budget-friendly meals combine to create delicious, wholesome dishes your family will love!
$75 Weekly Menu Plan Week 37: (September 9, 2024 – September 15, 2024)
Weekly Grocery List (Walmart Prices)
Proteins:
- Chicken Thighs (3 lbs) – $5.52
- Sausage (1 lb) – $2.98
- Polish Kielbasa -$2.98
- Eggs (18 count) – $3.22
- Shredded Cheddar Cheese (8 oz) – $2.22
Dairy:
- Milk (1 gallon) – $3.62
- Greek Yogurt (32 oz) – $3.00
- Butter (1 lb) – $2.98
- Cream Cheese (8 oz) – $1.97
- Sour Cream (16 oz) – $1.97
Produce:
- Butternut Squash (1 large) – $3.00
- Acorn Squash (2 medium) – $3.50
- Potatoes (5 lbs) – $2.64
- Sweet Potatoes (3 large) – $3.00
- Apples (3 lbs) – $4.00
- Carrots (1 lb) – $1.00
- Celery (1 bunch) – $1.48
- Onions (3 count) – $2.34
- Cabbage 3lbs – $3.39
- Fresh Spinach (bag) – $2.00
- Romaine Lettuce (1 head) – $1.68
Pantry:
- Jasmine Rice (2 lbs) – $2.00
- Chicken Broth (32 oz) – $1.22
- Canned Diced Tomatoes (two 15 oz cans) – $1.44
- Olive Oil (16 oz) – $3.48
- Honey (from pantry)
- Oatmeal (from Pantry)
- Minced Garlic (from fridge)
- Italian Seasoning – $1.00
Snacks/Extras:
- Tortilla Chips (12 oz) – $2.50
- Granola Bars (12 count) – $2.88
- Dried Cranberries (8 oz) – $3.00
Total Estimated Cost: $76.01
$75 Weekly Menu Plan Week 37:
Monday, September 9:
- Breakfast: Overnight Oats with Apples 🍏🥣
- Lunch: Chicken salad wraps with fresh spinach and shredded cheddar 🥗
- Dinner: Butternut Squash Soup with a side of garlic toast 🥣🍞
Recipe:
- 1 large butternut squash ($3.00)
- 1 onion, diced (from 3 count) ($0.39)
- 2 cloves garlic, minced (from 1 bulb) ($0.13)
- Chicken broth (from 32 oz) ($1.22)
- Olive oil, salt, pepper, and Italian seasoning (from pantry)
Instructions:
- Roast the butternut squash at 400°F for 25-30 minutes until tender.
- Sauté onion and garlic in olive oil until softened.
- Add the roasted squash and chicken broth to the pot, simmer for 10 minutes, then blend until smooth.
- Season with salt, pepper, and Italian seasoning. Serve with garlic toast (made from pantry bread).
Tuesday, September 10:
- Breakfast: Scrambled eggs with spinach and toast 🍳🍞
- Lunch: Leftover butternut squash soup 🍲
- Dinner: Stuffed Acorn Squash with ground turkey and rice 🍚
Recipe:
- 2 medium acorn squashes, halved and seeded ($3.50)
- 1 lb ground sausage ($2.98)
- 1 cup jasmine rice (from 2 lbs) ($0.50)
- 1/2 cup shredded cheddar (from 8 oz) ($1.00)
- Salt, pepper, and Italian seasoning (from pantry)
Instructions:
- Preheat oven to 375°F.
- Cook ground turkey with salt, pepper, and Italian seasoning.
- Roast acorn squash halves for 30-35 minutes until tender.
- Stuff the squash with cooked turkey, rice, and top with shredded cheddar.
- Return to the oven for 5-7 minutes until cheese is melted.
Wednesday, September 11:
- Breakfast: Sweet potato pancakes with a drizzle of honey 🍠🥞
- Lunch: Leftover stuffed acorn squash 🍲
- Dinner: Baked Lemon Chicken Thighs with roasted potatoes and carrots 🥕🍗
Recipe:
- 1.5 lbs chicken thighs ($2.76)
- 1 lb carrots, peeled and sliced ($1.00)
- 2 potatoes, washed & cut lengthwise into quarters
- Lemon juice, olive oil, garlic, salt, and pepper (from pantry)
Instructions:
- Preheat oven to 375°F.
- Toss chicken thighs with olive oil, lemon juice, minced garlic, salt, and pepper.
- Roast chicken for 35-40 minutes until fully cooked.
- Roast carrots and celery alongside the chicken for a balanced, hearty meal.
Thursday, September 12:
- Breakfast: Greek yogurt with dried cranberries and granola 🥣
- Lunch: Leftover baked lemon chicken wraps with spinach 🥗
- Dinner: Ground Turkey Chili with a side of tortilla chips 🌮
Recipe:
- 1 lb ground turkey ($4.00)
- 2 cans diced tomatoes (15 oz each) ($1.44)
- 1 onion, diced (from earlier) ($0.39)
- 1/2 cup shredded cheddar cheese (from earlier) ($1.00)
- Tortilla chips (from 12 oz) ($1.25)
- Chili Seasoning mix (from pantry)
Instructions:
- Cook ground turkey and onions in a large pot.
- Add diced tomatoes and spices, simmer for 20-30 minutes.
- Serve with shredded cheddar and tortilla chips.
Friday, September 13:
- Breakfast: Apple Waffles 🍎
- Lunch: Leftover turkey chili with tortilla chips 🌮
- Dinner: Kielbasa & Cabbage🌿
Recipe:- 1 Kielbasa Sausage, sliced ($3.00)
- 1 head of cabbage, chopped
- Garlic, butter, olive oil, salt, and pepper (from pantry)
Instructions:
- Saute the sliced kielbasa pieces in a heavy skillet with a tablespoon of butter and cook until the sausage browns.
- Add the chopped cabbage a drizzle of olive oil, salt, and pepper, until tender
- **Optional Add-ins– 1 or 2 chopped or grated carrots with the cabbage while it’s cooking
Saturday, September 14:
- Breakfast: poached eggs with spinach and toast 🍳🍞
- Lunch: Leftover roasted sweet potatoes and green beans 🌿
- Dinner: Chicken and Rice Casserole with a side of roasted squash 🍗🍚
Recipe:
- 1 lb chicken thighs, diced ($3.49)
- 1 cup jasmine rice (from earlier) ($0.50)
- 1/2 cup shredded cheddar (from earlier) ($1.00)
- 1 acorn squash, cubed and roasted ($1.75)
Instructions:
- Preheat oven to 375°F.
- In a casserole dish, combine diced chicken, cooked rice, and shredded cheddar. Bake for 20 minutes.
- Serve with roasted squash on the side.
Sunday, September 15:
- Breakfast: Greek yogurt parfait with apples, dried cranberries, and granola 🍎🥣
- Lunch: Leftover chicken and rice casserole 🍗
- Dinner: Spinach Salad with Grilled Chicken and homemade croutons 🥗
Recipe:
- 1 lb chicken thighs, grilled and sliced ($3.49)
- 1 bag fresh spinach ($2.00)
- 2 slices whole wheat bread, cubed for croutons (from pantry)
- Olive oil, garlic, salt, and pepper (from pantry)
Instructions:
- Grill the chicken thighs and slice thinly.
- Toss the spinach with grilled chicken and homemade croutons (toss cubed bread with olive oil, garlic, salt, and pepper, and bake at 350°F for 10-12 minutes until crispy).
- Dress the salad with balsamic vinegar, a sprinkle of chopped nuts, dried cranberries and a bit of goat cheese, and a dash of pepper for a light, refreshing meal.
Snack Ideas for Week 37:
- Apple Slices with Peanut Butter and Dried Cranberries: A sweet and crunchy snack that’s full of fiber and protein.
- Sweet Potato Fries: Baked to perfection, these fries are a healthy, flavorful snack.
- Greek Yogurt with Cinnamon Apples: Lightly sauté apples with cinnamon and serve over Greek yogurt for a comforting fall snack.
- Roasted Pumpkin Seeds: A seasonal treat that’s crunchy and packed with flavor.
- Celery Sticks with Cream Cheese and Dried Cranberries: A fun, satisfying snack perfect for a quick bite.
Tips for Week 37:
-
- Seasonal focus: This week, we’re using fresh fall ingredients like sweet potatoes, butternut squash, and apples to bring warmth and nutrition to every meal.
- Comfort and ease: Cozy, hearty dinners like Stuffed Acorn Squash and Butternut Squash Soup are balanced by lighter meals like grilled chicken salads, making the week both comforting and healthy.
- Creative snacks: Incorporate fun, seasonal snacks like Roasted Pumpkin Seeds and Sweet Potato Fries to keep everyone satisfied between meals.
This Week 37 meal plan blends seasonal ingredients with affordable meals, offering a mix of hearty dinners, creative snacks, and fresh fall flavors.
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