Weekly Meal Plan…Yummy!!!!
Ok here we go…I am excited to get back to posting my weekly meal plans…it is not only for you…but it also helps keep me on track with my weekly meal budget! Now I only post meals for Monday through Friday, because I expect most people have plans on the weekend or can eat left overs! Each meal plan and budget is planned for my family of six (I have 4 kids…3 of which eat like adults LOL)…so depending on your family size yours may cost a little more or a little less!!! My Goal is to make meals for my family for less than $30 a week…I hope you enjoy!!! 🙂 🙂 🙂
Weekly Meal Plan 7/23-7/27
Monday: Summer Fish Tacos
Ingredients
- 1-2 lb of very fresh fish fillets (Price Chopper Swai Fillets only $3.49/lb)
- 1 lemon (Price Chopper, $0.50 each)
- Salt and pepper
- Olive oil
- 1 dozen corn tortillas (3 tortillas per person)
- Vegetable oil or butter
- Salsa (I like to make a mango salsa with this dish!)
- 1 ripe Avocado optional ($0.50 each at Aldi)
- Cabbage optional (HyVee 2lb/$1.00)
- Cider vinegar
- Salt
Directions
- Prepare the salsa. Either use store bought or make your own.
- Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
- Heat the tortillas.
- Cook the fish. Soak the fish fillets in cold water and juice of 1 lemon for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
- Time to assemble your taco!!! Make it the way you LOVE it!!!
Final Cost of meal: $7.00-$9.00
Tuesday: Cabbage and Kielbasa Soup, with Sherbet for dessert
Ingredients:
- 1 1/2 cup diced Kielbasa (Price Chopper Eckridge Sausage only $0.78 after coupon)
- 1 head of cabbage chopped (HyVee 2lbs/$1.00)
- 2 cans of Chicken broth (or 2 cubes chicken bouillon)
- 2 cups of water
- 2-3 tbsp Butter
- Salt and Pepper
- 1 finely chopped onion
- 1 clove diced garlic
Directions:
- Drizzle 2 tbsp Olive Oil in a Dutch Oven. Saute chopped Kielbasa until browned. Saute Finely chop 1 onion and garlic until almost translucent. Add chopped cabbage and saute until soft.
- Add Chicken broth and water to mixture. Bring to a boil. Let simmer for approximately 10 minutes.
Final Cost for meal: $4.00
Wednesday: Roast Chicken with Carrots and Potatoes
Ingredients
- 1 Whole Chicken (Price Chopper, $1.19/lb)
- 3-5 Cloves of Garlic
- 1/2 Onion, large chop
- Salt, Pepper and Garlic Powder
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 4-5 sprigs of thyme (optional)
- 2 cups yellow or red potato
- 2 cups carrots (Baby carrots whole or 1/4 inch chopped carrot)
Directions
- Rub Chicken with Olive Oil and butter mixture and season raw Chicken with salt, pepper and garlic powder (my favorite Chicken Seasoning is Johnny’s!)
- Place Chicken in a roasting pan or dutch oven with 1 sliced onion, 4-5 cloves of garlic and 4-5 sprigs of Thyme (optional). Do NOT add any water to the bottom of the pan!
- Bake at 350 degrees for approximately 2 hours. After 2 hours add the potato and carrots along side the chicken.
- Cook for another 45 minutes or until veggies are tender and chicken is golden brown.
Final Cost for meal: $7.00
Thursday: Summer Salad with Chicken
Ingredients
- 2 Chicken Breast (Price Chopper, $1.69/lb)
- 3/4 cups Strawberries, sliced (Price Chopper, $2.69 for 2 lbs)
- 1 peach sliced (HyVee $0.99/lb)
- 1 bag spinach (HyVee $2.00 Use $0.75 EarthBound coupon…only $1.25)
- 1 cup pecans or walnuts (optional)
- Your favorite Balsamic Vinaigrette (Price Chopper, FREE after coupon for Anytime Kraft Dressing)
- 1/2 colored bell pepper ($1 at Hen House or Price Chopper)
- Diced Mozzarella cheese (bite size pieces)
Directions
- Dice up strawberries, peaches and bell peppers into bite size pieces.
- Pour entire bag of spinach into a large bowl. Toss with salad with fruit and veggies listed in step one, the optional pecans/walnuts and mozzarella cheese.
- Finish with another toss of the salad with salad dressing.
Final Cost for meal: $5.00
Friday: Spaghetti with Corn on the Cob
Ingredients:
- 1 lb Ground Beef (Price Chopper, $1.98/lb)
- 1 lb spaghetti noodles (HyVee, $1.00)
- 1/2 cup finely diced onion
- 4 cloves finely diced garlic
- 1/2 cup finely diced sweet colored peppers (optional) (Price Chopper, Hen House $1.00)
- 2 cans Italian Tomatoes or 1 jar of pasta sauce (your choice) (HyVee Prego pasta sauce $1.00)
- 2 tbsp Brown Sugar
- 1 tbsp Balsamic Vinegar
- Salt and pepper
- Garlic powder
Directions:
- In an extra large pot bring water to a boil. Once boiling add spaghetti noodles to the water and add a pinch of salt. Boil until noodles are tender.
- Add olive oil to a large saute pan or Dutch oven and heat. Place Ground Beef in pan and cook until evening browned.
- Remove Sausage from pan and add a dab more olive oil to the drippings in the pan. Add onion, garlic, and sweet peppers, season with salt, pepper, garlic powder, cilantro and sweet basil; saute until tender.
- Add Italian tomatoes or jar of pasta sauce, brown sugar and balsamic vinegar and simmer for approximately 15 minutes.
- Serve with fresh grated parmigiana cheese
Final Cost for meal: $3.00
