$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?

Winter Root Beef Stew (in the Crockpot)

If you’ve been reading for long you know I have a passion for teaching sustainability – be that on the farm or a city apartment, every system should be sustainable if not self sufficient.

I did not grow up with that lifestyle. I’ve had to learn the hard way, one lesson at a time. One of my more recent adventures has been learning to cook seasonally – and with local ingredients.

This is my new favorite winter recipe. You can even get locally brewed (or homemade) hard cider.

Shopping locally and in season is more work. So to make it easier on you I’ve got a good recipe for you in winter and it’s super easy to make. And if you want it in the summer? Well it makes a good freezer meal too!

Feeds 4- 6 people

You Will Need:

  • 1 tbsp olive oil
  • 2 lbs. Beef roast, cubed
  • 4 medium yellow potatoes
  • 2 parsnips, chopped
  • 1 turnip, chopped
  • 1 onion, quartered
  • 4 cloves of garlic, smashed
  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • 2 tbsp worcestershire
  • 1 tsp paprika
  • Salt and pepper
  • 1 can hard cider (I used Angry Orchard)
  • 4 – 6 cups beef broth (enough to cover)

Prepare

Put olive oil in the bottom of the crockpot. Then add garlic cloves and worcestershire. Place beef on top. Then add paprika, salt and pepper. Next the vegetables – potatoes, parsnips, turnips, carrots, celery and onions.

Pour the cider in. Then add broth until all the vegetables are covered.

Cook

Cover the crockpot with lid. Set to cook on high for 6 to 8 hours. All the alcohol will have cooked out.

Serve

Serve hot, with crusty peasant bread and a leafy green salad for best deliciousness.

Freeze It

Put all ingredients except cider and broth in a 2 gallon freezer bag. Freeze for up to 3 months. When ready to prepare, dump still frozen in crockpot, top with cider and broth and cook high 8- 10 hours. It will be slightly mushier.

Budget Version

Omit cider. Replace broth with water. Double onion, carrot and celery. Omit parsnips and turnip. Add 1/2 cup applesauce.

I hope you e joy this recipe. Don’t be afraid to experiment!

Chicken Pot Pie

I had serious doubts about this recipe at first. I was just throwing things together, trying to come up with something edible and packed full of veggies. And while this definitely isn’t a traditional pot pie, trust me – you’ll never go back to Marie Calendars again.

Makes 6 servings; 1 13×9 casserole dish

You Will Need:

  • 1 tbsp + Bacon grease (or butter)
  • 1 large onion
  • 3 cloves minced garlic
  • 1.25 lbs chicken meat, cut into 1 inch cubes
  • 1 tbsp + Poultry seasoning blend
  • Handful of celery leaves (or 2 ribs)
  • 1 cup chopped carrots
  • 3 cups  1/2 inch diced potatoes
  • 1 ear of corn kernels (or half a can)
  • 1 20oz can condensed cream of chicken
  • Salt and pepper to taste
  • 2 pie crust boxes (4 crusts)
  • Garlic salt

In a large pot melt 1 tbsp bacon grease over medium high heat. Add onions and garlic, stirring often, until translucent.

Add cubed chicken, poultry seasoning, celery innards, carrots and potatoes. Stir occassionally, until chicken is cooked all the way through.

Reduce to low heat. Add corn, cream of chicken, and salt and pepper to taste. Thoroughly combine.

Preheat oven to 400.

Grease 13×9 glass pan with bacon grease.

Use two crusts for the bottom – prick with a fork and bake for 10 minutes.

Reduce oven to 350.

Pour filling over baked crust. Top with remaining two crusts. Poke with a fork.

Sprinkle garlic salt and poultry seasoning over crust. Cover with tinfoil.

Bake for 30 minutes.

Remove tinfoil. Bake 10-15 minutes until crust is golden.

Serve warm and enjoy 🙂

Top 20 Dairy Free Recipes

Disclaimer: All off-site recipes linked to may not be mine, but I have personally tested and enjoyed the recipes myself. Some my husband even likes. 
After a month of “maternity leave” from the website, I’m back and with all sorts of new content for you guys. Keep an eye out for baby DIY projects, more freezer meals and breastfeeding-friendly recipes.
Speaking of breastfeeding recipes – we discovered in the first two weeks that my little Pudge is highly allergic to dairy. So I have had to remove dairy from my diet for the foreseeable future so that I can continue to provide him with the best nutrition.
And while I have a history of this lifestyle – I was actually vegan for four years – the transition to just dairy free is extremely easy. You probably already eat quite a few foods that meet the requirement and others that can be converted with little to no effort.
For a little inspiration and community support to all ya’ll lacto-avoiders out there, here’s my top 20 favorite dairy free recipes.

Dinner Recipes

Lunch Recipes

Breakfast Recipes

Dessert and Snack Recipes

What are your favorite dairy free recipes? Comment below!

The Pre-Baby Dinner Stock Up Event

Taco mix, Frito casserole mix and onions for Swedish meatballs.

Taco mix, Frito casserole mix and onions for Swedish meatballs.

As we prepare to have our baby (He’s due in just 5 days!!) I realized that to save my housemates from shouldering all the cooking, to protect our health and wallets from the late night taco bell runs, and to satisfy my insane nesting urges it was time to do my first major freezer meal prep session. I’ve done it here and there before but this is my first time doing 6 week’s worth of dinners at once. If you are responsible for cooking every night I recommend doubling up on several of these recipes/plans. All recipes and meal plans here are for feeding a family of 6 twice a week, which works out to 12 servings a week plus some leftovers. Yum leftovers…

I’ll be going shopping later this week to finalize everything we need for Christmas and for the newborn to be, Mr. Sora Papineau. I’ll update this post with my actual costs and shopping and such when I do that, as well as what I did to save even more money. Ideally everything would be organic, local and homemade from scratch but realistically as two full time, working students preparing to have a baby on an extremely limited budget- we compromised on the things where the savings were minute. Frozen lasagna is my perfect example – It costs me just a tiny bit more to buy it ready made than to make it and it saves me a crap ton of time to just buy it. Yes we could eat something cheaper – but we love lasagna and enjoying your food is something that’s important to us. Plus it will help us keep our sanity with the new baby.

Anyways, here’s the plan for dinners. Next week, after shopping, I’ll post the entire month’s meal plan, budget, and how shopping went. Because we live with another family we don’t have the space to stock up for the entire month. But planning ahead and creating a very specific, easy to follow list means I can send someone else to the store part way through the month without risking blowing the budget or starving to death.

Freezer Meal Prep: Dinner

Store-bought items in the Freezer:

  • Pot pies x2 meals ($
  • Frozen lasagna x2
  • Frozen broccoli x2
  • Shredded cheddar (8oz) x3
  • Sliced provolone (8oz)
  • Sliced Swiss cheese (8oz)
  • Tortillas x24
  • Sliced olives
  • Frozen green beans
Philly Cheese Steak Freezer Meal

Philly Cheese Steak Freezer Meal

Home-Prepped Items:

BBQ Chicken Ingredients

BBQ Chicken Ingredients

Pantry Items to Accompany the Plan:

  • Cornbread mix x2
  • Egg noodles
  • Frito’s
  • Hoagie rolls (8 pack)
  • Red potatoes (2.5 lbs)
  • Hamburger buns (8 pack)

In Summary:

This plan provides for 12 meals for my family of 6 (not including baby-to-be), which since my husband and I only cook 2 nights a week, is actually over an entire month of dinners for us. All of these are foods I can easily cook, I can easily instruct the husband on (he’s a great cook he just likes clear instructions) or we can easily do together.

Cranberry-Orange Chicken Freezer Meal

Cranberry-Orange Chicken Freezer Meal

Here’s what the month will look like…

Week 1 – Chicken chili with cornbread; chicken burritos with cheddar cheese.

Week 2 – Frozen lasagna with broccoli; BBQ chicken sandwiches with provolone.

Week 3 – Cranberry-orange chicken with green beans and red potatoes; beef pot pies.

Week 4 – Frozen lasagna with broccoli; crock pot tacos with olives and cheddar cheese.

Week 5 – Swedish meatballs over egg noodles; Frito casserole.

Week 6 – Philly cheese steak hoagies with Swiss cheese; chicken pot pies.

The Shopping

I had very few ingredients in my pantry already for this, but there were a few like basic seasonings, olive oil, salt, pepper, brown sugar and balsamic vinegar. I spent $62.13 at the grocery store on items for these 12 meals. I got $7.50 in cashback from iBotta to be cashed out later this month, saved $3 with coupons from the paper, and saved $4.35 with WIC. Before these savings the grand total was $76.98.

That means, after savings, I spent $5.18 per meal and $0.87 per serving. That’s amazing!!

Potato Leek Stoup

This is probably my most requested recipe. It’s my husband’s favorite, my brother-in-law’s favorite, my mom’s favorite… pretty much everyone who eats my food always wants this recipe.

I’ve done different variations over the last three years but this is by far the best way to do it. Perfect for a rainy day dinner, this recipe is particularly filling for a “soup” and is very affordable to make.

Potato Leek Stoup

Comfortably served 7 people (2 teenage boys and two large men included)

 

You Will Need:

1 tbsp butter

1 bundle leeks, white parts, thinly sliced (about 3 cups sliced)

1 rib of celery

1 tbsp salt + more to taste

1 lbs thick cut smoked bacon, sliced width-wise (pork jowl is a good substitute, and ends and pieces bacon is a budget friendly change that still tastes damn good)

Pepper to taste

3 lbs potatoes, un-peeled and cubed

4 cups water

2 beef bouillon cubes (or sub 2 cups of water for 2 cups of beef broth)

2 cups whole milk

 

Note: if you like crispy bacon cook the bacon in the pot first, scoop it out with a slotted spoon and let crisp on a paper towel. DO NOT drain the grease – add the butter and leeks straight to it and follow instructions from there.

 

To Prepare:

  1. In a soup pot melt butter over medium heat. Add sliced leeks, celery and salt generously (about 1 tbsp). Stir until coated in butter.
  2. Toss in bacon and a pinch of pepper. cook until leeks are translucent, stirring frequently. The bacon should also be cooked thoroughly at this point but not necessarily crispy.
  3. Add potatoes, bouillon and water to pot. Mix. Bring to a boil.
  4. Cover and reduce to a low heat. Let simmer for 10-30 minutes (depends on how small your potatoes are cut – 20 minutes is usually perfect).
  5. Remove from heat. Add milk, salt and pepper to taste. Serve hot with crusty baguettes for an authentic French dish. If you reserved the bacon for crispness, sprinkle it on top before serving.

 

This would taste very good with a German beer if you don’t mind disgracing the French history of the recipe 😉