$75 Meal Plan #5 – Sugar Free Edition

A meal plan, if it’s going to work, isn’t broken down into weekly measured portions and their associated costs. It’s a mix of this week’s purchases, what’s in your pantry, gifts and ground-scores.

So, following this format, I’m pitching in my budget. I spend $50-$75 a week on me and my husband. I’m currently breastfeeding so I eat twice as much as I previously did.

But we have no other sources of food beyond our budget. No garden, herbs in the window sill – nothing. I use coupons sparingly – the store ad for wherever I’m shopping, the occasional newspaper and coupons.com. When I get the mood I also use Ibotta, Grocery 51 and MobiSave. But these aren’t included in my grocery budget; they pay for date night.

THIS WEEK WE BOUGHT:

 Bananas, eggs, russet potatoes, sweet potatoes, 1 romaine head, milk, sugar free salad dressing, 3lbs. apples, honey, angel hair pasta, 8oz salad shrimp, 1 cabbage head, red onion, celery, 2 lbs. Bag of carrots, 1 corned beef roast, 8oz. saltwater salmon, asparagus, cilantro, 2 tomatoes.

BREAKFAST OPTIONS:

Fruit

Oatmeal with honey

Banana Peanut Butter Smoothies

Scrambled eggs and hashbrowns

Baked sweet potato

LUNCH OPTIONS:

Burritos

Tuna salad

Leftovers

SNACK OPTIONS:

Popcorn

Fresh fruit

Vegetables

Boiled eggs

Pickles

Tea

Coffee

DINNER MENU:

Thursday  – creamy garlic chicken with rice.

Friday – shrimp pasta.

Saturday – chicken stir fry.

Sunday – corned beef with cabbage and potatoes.

Monday – southwest chicken salad.

Tuesday – grilled salmon with asparagus and quinoa.

Wednesday – corned beef hash (using leftover corned beef).

MEAL PREPPING I DID THIS WEEK:

These foods were prepared over the course of the weekend. Some was stashed away for later and some was consumed this week.

  • Crockpot beans
  • Boiled eggs
  • Baked sweet potatoes
  • Chopped cabbage in thin slices.
  • Shredded 2 carrots; roughly chopped 1; sliced 4 into sticks.
  • Diced small red onion.
  • Diced 5 sweet onions.
  • Quartered 1 yellow onion.
  • Cubed 2 lbs. Chicken breasts
  • Shredded lettuce
  • Celery sticks
  • Minced cilantro
  • Diced tomato

THIS WEEK’S TOTAL SPENT: 

How do you spend your grocery budget?

$75 Meal Plan: Week Two

$75 Weekly Meal Plans; Week 2

*UPDATE: This was originally posted in January on the old blog*

A meal plan, if it’s going to work, isn’t broken down into weekly measured portions and their associated costs. It’s a mix of this week’s purchases, what’s in your pantry, gifts and ground-scores.

Because let’s be honest – $75 worth of food consumed is drastically different than spending $75 in a week. What if you have a garden? Chickens? A neighbor who brings you dinner on Sundays?

So, because meal planning is meant to be flexible, I’m pitching in my budget as a source of inspiration. I spend $50-$75 a week on me and my husband (plus the weekly family dinner of 6 people, my younger siblings’ weekly visit, and all of the friends that come and devour my muffins. Every. Freaking. Day.) Oh and the roommate who we sometimes share food with. And this includes ingredients for homemade dog food.

But we personally have no other sources of food beyond our budget at the moment. No garden, herbs in the window sill – nothing. I use coupons sparingly – the store ad for wherever I’m shopping and coupons.com. Nothing complex. About 10 minutes a week and I save about $5 each shopping trip.




 

This week we bought:

Dried black beans, eggs, yellow onions, milk, potatoes, ramen, asparagus, bananas, coffee creamer, steak (on sale), pork chops (on sale), ranch and ground coffee.

 

Breakfast Options:

Eggs and fruit

Oatmeal

 

Lunch Options:

Lunch is primarily leftovers

PB&J and boiled eggs

Ramen

 

Snack Options:

Pickled eggs (just throw boiled eggs in an empty pickle jar with leftover juice. One batch per pickle jar.)

French bread (homemade) and butter

Peanut butter edible cookie dough

Tea

Hot Cocoa

Coffee




 

Dinner Menu:

Thursday

Pork chops and zucchini-dill pasta.

Friday

We had the weekly family dinner – it’s not our turn yet to cook. On average we cook once a month for this and spend $10-$15 just on this meal because there’s 6-10 adults plus a handful of kids.

Saturday

Steak and mashed potatoes (mash with leftover water from cooking, not milk, to save some pennies) with green beans.

Sunday

Chicken and asparagus over buttered noodles.

Monday

Potato-leek soup (broth made from pork bones and vegetable scraps).

Tuesday

Chorizo and black bean pasta.

Wednesday

Enchilada rice casserole. With this homemade enchilada sauce.

 

Meal Prepping I did this week:

These foods were prepared over the course of the weekend. Some was stashed away for later and some was consumed this week.

  • 3 loaves of french bread
  • 2 quarts of pork bone soup stock
  • Meal-sized portions of meat
  • Homemade enchilada sauce

This week’s total spent: $58.09

 

How do you make your budget food-friendly?

$75 Meal Plan: Week One

The $75 Meal Plan Week #1

The $75 Meal Plan Week #1

*UPDATE: This was originally posted in January on the old blog*

A meal plan, if it’s going to work, isn’t broken down into weekly measured portions and their associated costs. It’s a mix of this week’s purchases, what’s in your pantry, gifts and ground-scores.

So, following this format, I’m pitching in my budget. I spend $50-$75 a week on me and my husband (plus the weekly family dinner of 6 people, my younger siblings’ weekly visit, and all of the friends that come and devour my muffins. Every. Freaking. Day.)

But we have no other sources of food beyond our budget. No garden, herbs in the window sill – nothing. I use coupons sparingly – the store ad for wherever I’m shopping and coupons.com. Nothing complex. About 10 minutes a week and I save about $5 each shopping trip.




 

This week we bought:

Breakfast cereal, powdered sugar, brown sugar, canned green chilles, 1 jar of Alfredo sauce, ramen, chamomile tea, raspberry tea, butter, frozen broccoli, whole milk, organic coconut milk, Italian sausages, liquid smoke, garbanzo beans, “amish” popcorn kernels (an heirloom variety that’s rainbow), rolled oats, 2 whole chickens, bananas, red grapes, grapefruit and ginger.

 

Breakfast Options:

Beet-Carrot-Ginger Juice

Apple banana smoothies

Apple cinnamon muffins

Cereal

Spinach scrambled eggs

 

Lunch Options:

Leftovers, primarily

Scallion pancakes with rice and pork

Ramen

 

Snack Options:

Chipotle-roasted sprouted chickpeas (sprouted totally on accident… whoops.)

Apple cinnamon muffins

Pickled eggs (just throw boiled eggs in an empty pickle jar with leftover juice. One batch per pickle jar.)

French bread (homemade) and butter

Peanut butter edible cookie dough

Tea

Hot Cocoa

“Instant” lemonade




Dinner Menu:

Thursday

I didn’t get off work until midnight so we had easy burritos with pre-cooked taco meat from the freezer, cheese, onions and pinto beans.

Friday

We had the weekly family dinner – it’s not our turn yet to cook. On average we cook once a month for this and spend $10-$15 just on this meal because there’s 6-10 adults plus a handful of kids.

Saturday

I introduced my husband to onigiri. Specifically, we had it stuffed with pork and broccoli and mine had yummy ginger glazed salmon. I did a lot of meal-prep Saturday and Sunday.

Sunday

Clam chowder.

Monday

Chicken Alfredo with garlic bread and broccoli

Tuesday

Green chille burritos with refried beans, cheese and rice.

Wednesday

Leftover Soup.

 

Meal Prepping I did this week:

These foods were prepared over the course of the weekend. Some was stashed away for later and some was consumed this week.

  • Sprouted and roasted chickpeas.
  • 2 shredded whole chickens – produced 10 meals’ worth (cost me $10)
  • 3 loaves of french bread (cost me $1.50 to make)
  • 24 apple cinnamon muffins ($4 for the whole batch)
  • 3 cups of plain white rice
  • 2 quarts chicken broth (free, from the leftover chicken carcasses!)
  • 6 cups refried beans (not actually fried – done in the slowcooker)
  • 3 frozen “microwave” burritos for busy days
  • Beet-Carrot-Ginger juice (2 quarts’ worth)

 

This week’s total spent: $74.39

 

How do you make your meal plan work?