![\"Week](\"https:\/\/external-preview.redd.it\/KMfm21DjwN6TvIRLArJn42J0Yc92Q9S5R6mcv6dkDtI.jpeg?width=640&crop=smart&auto=webp&s=0df87e41adc39e0a9359f81c27223ca8ed19f6d0\" "\\"Week")
<\/a> <\/td>\nWe are a family of 5 (3 adults & 2 teens). We live in a large urban area in the Midwest. Our grocery budget is around $500 a month, so I average about $125 a week for groceries. We have no major food allergies.<\/p>\n
This is the fourth menu plan I\u2019ve shared. You can find the other weeks in my profile.<\/p>\n
Some notes about this week\u2019s menu\u2026.<\/strong><\/p>\n Oven recipe: https:\/\/www.kingarthurbaking.com\/recipes\/cornbread-recipe<\/a> For help with converting dried and canned beans when cooking you can refer to this: Dried Beans to Canned Conversion Table<\/strong> Breakfast Options:<\/strong> Lunch Options:<\/strong> Suppers:<\/strong> Dessert<\/strong> Snacks:<\/strong> Drinks:<\/strong> After looking over the recipes I\u2019ve decided on, and shopping my kitchen, then checking the weekly sales for any loss leaders we need to stock up on I\u2019m left with\u2026\u2026<\/p>\n Walmart:<\/strong><\/p>\n 6 ct Plain Bagels – $2.08<\/p>\n 12 oz whipped cream cheese – $3.26<\/p>\n Family Pack Tyson Chicken Drumsticks – $4.65 (clearance)<\/p>\n 8 ct Tai Pei Vegetable Egg Rolls – $6.38<\/p>\n Grocery Outlet:<\/strong> <\/p>\n 2 – seedless watermelon – $2.08<\/p>\n 2 – 6 oz blackberries – $1.04<\/p>\n 1 cucumber – $1.04<\/p>\n 1 cauliflower – $2.07<\/p>\n 3 lb bag mandarin oranges – $4.15<\/p>\n 4.12 lb cherries – $6.49 Bananas – $1.16<\/p>\n 5 tomatoes-on-the-vine – $1.40<\/p>\n 5 Nectarines – $1.40<\/p>\n (minus an $0.80 discount for paying cash at the outlet store)<\/p>\n Total: $36.40<\/strong><\/p>\n This shopping list will cover the basic ingredients that are needed to make the meals on this week\u2019s menu.<\/p>\n Based off of Walmart\u2019s site, if you had to buy every single thing on the list – full price at Walmart without sales, coupons, or price comparing between stores – your total would be $204.00. All prices are for Great Value brand items unless mentioned.<\/p>\n Because of how I menu plan & shop I already have the majority of these ingredients on hand, so I am able to direct our grocery dollars towards stocking up on sale items & buying extra produce for the week in addition to what we need to complete the menu plan.<\/p>\n Bread –<\/strong> Produce –<\/strong> Freezer –<\/strong> Grains –<\/strong> Meat –<\/strong> Dairy –<\/strong> Baking –<\/strong> Condiments –<\/strong> Dry Goods –<\/strong> 1 dozen eggs, whisked 1 lb ground beef or turkey, browned 1) Rinse & pick over your kidney beans. Place them in a large bowl & cover with about 1-2 quarts of water. Soak overnight.<\/p>\n 2) Brown ground meat in your pot or using the sear setting on your pressure cooker. 1 lb dried chickpeas, soaked overnight OR 2 – 15 oz can chickpeas 1) Rinse your dried chickpeas & check them over for bad ones or small pebbles. Place in a large bowl and cover with 2 quarts of water & let soak overnight.<\/p>\n 2) Drain your soaked chickpeas. Measure about 2 cups or 30 oz of soaked chickpeas and set aside. Store remaining soaked chickpeas in an air tight container in the fridge or freezer to use in veggie burgers later this week.<\/p>\n 3) Prepare curry in a pressure cooker or in a pot on the stove. If using a pressure cooker use the \u201csear\u201d setting for 10 min to sautee vegetables or sautee in the bottom of your cooking pot.<\/p>\n 4) Add oil & chopped onion. Stir regularly until onion begins to become translucent & brown in spots. Add garlic. Sautee another 1-2 min. Add curry paste and stir 1 min. Pour in crushed tomatoes, coconut milk. Add salt, sugar, and chopped kale. Stir well, place on the lid, and pressure cook on high for about 40 min.<\/p>\n 5) If preparing on the stove top add all ingredients, bring to a light boil stirring regularly, then reduce to a simmer. Lid tightly and simmer for about 1 hour.<\/p>\n 6) While the curry is cooking prepare jasmine rice in a rice cooker according to the directions on your machine OR prepare on the stove top according to the package.<\/p>\n To serve, add hot jasmine rice to one side of a bowl. Add curry to the other side. Sprinkle with lime juice & fresh parsley or cilantro. Serve hot. Store leftovers in an air tight container in the refrigerator.<\/p>\n https:\/\/chefsavvy.com\/burger-in-a-bowl\/#recipe<\/a><\/p>\n *** Use 1 lb ground beef or turkey. Turkey is included in the shopping list. I also just use white onion, so plan to purchase 1 red onion if you\u2019d prefer that.<\/p>\n https:\/\/thebigmansworld.com\/air-fryer-sweet-potato-fries\/#wprm-recipe-container-67247<\/a><\/p>\n https:\/\/www.acouplecooks.com\/ultimate-grilled-veggie-burger\/#tasty-recipes-19718-jump-target<\/a><\/p>\n *** We prefer to make these with pistachios instead of walnuts, but choose whatever type of nut you prefer.<\/p>\n 4-5 large potatoes, peeled & cubed 1) Large, microwave safe bowl<\/p>\n 2) Peel & cube your potatoes. Place cubed potatoes into your microwave safe bowl. Fully cover the potatoes with water. Cover loosely with a lid or a damp piece of paper towel. Microwave on high for 12-15 min or until potatoes are tender and easily poked with a fork. Drain cooking water. Allow potatoes to cool to almost room temp, then refrigerate for about an hour until potatoes are cool.<\/p>\n 3) While your potatoes are cooling make your hard boiled eggs. I use an electric egg cooker, but to avoid boiling water during how weather you can also make them in the microwave following these directions: 4) Once hardboiled, submerge in cold water to cool them down, peel & chop.<\/p>\n 5) Take your bowl of chilled potatoes. Add your eggs, celery, mayo, mustard, s&p. Stir well. Taste and adjust seasonings are needed. Smooth the top of your potato salad and sprinkle lightly with paprika. Chill until serving.<\/p>\n https:\/\/aaronandclaire.com\/5-minute-easy-fried-rice\/<\/a><\/p>\n *** Follow directions in the first video for Egg Fried Rice. Scale the number of cups of rice you use for the number of people you are serving. I usually do about 6 cups of cooked rice for 5 people & cook it in a large chicken fryer skillet or wok. Feel free to add in whatever other vegetables you have around. We like to add a couple of finely grated carrots & about \u00bd cup of frozen peas towards the end of the cooking time.<\/p>\n 1 baked potato per person 5 cups crisp rice cereal Large nonstick pot 1) In a large nonstick pot, over medium heat, melt the stick of butter. 2) Once the butter is fully melted pour in the bag of marshmallows. Stir the marshmallows continuously with a silicone spatula, scraping down the sides of the pot as you stir.<\/p>\n 3) Once the marshmallows are fully melted QUICKLY add all your crispy rice cereal. Stir quickly until well mixed and immediately pour into a 9×13 baking dish.<\/p>\n 4) If you like softer crispy treats try not to compress your crispy treats as you spread them around the pan. Or, if you prefer harder, crunchier crispy treats do press them down a bit with the back of your spatula.<\/p>\n Let sit until fully cooled then serve. Store in a tightly lidded container.<\/p>\n https:\/\/www.southernliving.com\/recipes\/how-to-make-sweet-tea<\/a><\/p>\n<\/p><\/div>\n submitted by \/u\/Travel_Junkie5791 <\/a> \n
Bread Maker recipe: https:\/\/makethebread.com\/bread-machine-cornbread\/<\/a><\/p>\n\n
(source: https:\/\/www.beansbeansbeans.com\/dried-beans-to-canned-conversion-table<\/a>)<\/p>\n
All measurements are approximate. The exact amount of beans you receive from a can or a bag of dried beans depends on the size of bean. Large beans will be on the low side of these measurements while small beans will have a slightly higher yield.<\/p>\n\n
Menu Planning Tips:<\/h1>\n
\n
This week\u2019s menu<\/h1>\n
Loaded Scrambled Eggs
Eggs (any style) & toast
Oatmeal – brown sugar, apple & cinnamon, fruit, strawberry jam
Fresh Fruit
Strawberry Yogurt
Cottage Cheese<\/p>\n
Leftovers
Egg salad sandwich or lettuce wrap
Eggs (any style) & toast
Omlet
Tomato sandwich
PB&J or PB & banana
Salad<\/p>\n
Sun: Grilled BBQ Chicken drumsticks, Grilled Hashbrowns, Salad
Mon: Chili, Cornbread, Salad
Tues: Easy Chickpea Curry, Jasmine Rice, Steamed Broccoli
Wed: Cheeseburger In A Bowl, Sweet Potato Fries
Thurs: Grilled Veggie Burgers, Microwave Potato Salad, Tomato & Cucumber Slices
Fri: Fried Rice, Tai Pei Vegetable Egg Rolls
Sat: BBQ Chicken Leg Quarters, Microwave Baked Potatoes, Steamed Broccoli, Salad<\/p>\n
Rice Crispy Treats<\/p>\n
Apples – whole, or sliced with PB or cinnamon sugar
Bananas
Carrot sticks w\/ PB or ranch
Celery sticks w\/ PB or ranch
Popcorn (salty or kettle)
Toast w\/ butter, peanut butter, jam, or cinnamon sugar
Strawberry Greek Yogurt
Cottage Cheese
Salad<\/p>\n
Milk
Coffee w\/cream & sugar
Tea w\/cream & sugar
Water
Southern Sweet Tea
Unsweetened Refrigerator Tea<\/p>\nMy Shopping List This Week<\/h1>\n
Complete Shopping List<\/h1>\n
2 loaves sandwich bread – $2.84
8 ct hamburger buns – $1.46
8 ct mini corn breads – $4.42 (bakery section)<\/p>\n
10 Bananas – $2.24
3 lb gala apples – $3.72
2 – 3 pk Romaine – $6.84
8 roma tomatoes – $2.00
3 pk fresh garlic – $1.68
1 bunch scallions – $0.96
3 lb onions – $3.18
1 celery – $1.88
5 lb whole carrots – $4.46
2 fresh limes – $0.50
2-3 jalapenos – $1
1 fresh bunch kale – $1.48
1 bunch parsley – $1.07
5 lb russet potatoes – $3.68
3 lb bag sweet potatoes – $3.60
1 lb mini cucumbers – $1.97<\/p>\n
32 oz Broccoli florets – $2.74
10 ct hashbrown patties – $3.42<\/p>\n
2 lb jasmine rice – $3.28
2 lb popcorn kernels – $2.38
42 oz old fashioned oats – $4.12<\/p>\n
3 lb Festive ground turkey – $5.94 (1 lb chili, 2 lb Cheeseburgers In A Bowl)
10 lb Tyson Chicken Drumsticks – $9.84 (grilled drumsticks)
10 lb Tyson Chicken Leg Quarters – $6.72 (BBQ chicken dinner)<\/p>\n
1 gal whole milk – $2.54
24 oz cottage cheese – $2.94
32 oz strawberry Greek yogurt – $3.54
16 oz sour cream – $1.97
2 lbs butter – $7.64
Case 60 ct large eggs – $14.36
32 oz half & half – $2.97
8 oz shredded or brick cheese (to use in vegetable quiche; topping taco soup & fajitas)- $1.97<\/p>\n
5 lb unbleached all purpose flour – $2.43
32 oz light brown sugar – $2.22
2.5 oz cinnamon – $1.29
3 oz chili powder – $1.24
2 oz smoked paprika – $1.98
3.25 oz onion powder – $1.28
3.4 oz garlic powder – $1.24
2.5 oz cumin – $1.28<\/p>\n
16 oz peanut butter – $1.94
30 oz mayo – $3.38
18 oz strawberry preserves – $2.48
16 oz ranch dressing – $1.97
40 oz Sweet Baby Ray\u2019s Original BBQ sauce – $3.47
10 oz worcestershire sauce – $1.12
12 oz Dijon Mustard – $1.52
9 oz Panda brand oyster sauce – $3.12<\/p>\n
22.6 oz French Dark roast coffee – $8.88
100 Tea Bags – $2.12
16 oz Pompeian EVOO – $7.38
15 oz can Red Gold crushed tomatoes – $1.12
15 oz can diced tomatoes – $0.96
15 oz can tomato sauce – $0.96
15.5 oz can light red kidney beans – $0.86
13.5 oz full fat coconut milk – $2.12
1 lb dry chickpeas – $1.46
4 oz Thai Kitchen red curry paste – $3.98
32 oz hamburger dill chip pickles – $2.58
6 oz Wonderful pistachios – $5.88
12 oz Rice Crisps cereal – $1.97
10 oz marshmallows – $1.17<\/p>\nRecipes<\/h1>\n
Loaded Scrambled Eggs<\/h1>\n
4 Tbsp melted butter
\u00bd cup half & half
\u00bd cup shredded cheese
\u00bd onion, finely chopped
1 jalapeno, seeded & chopped (optional)
\u00bc tsp turmeric (optional)
2 scallions, chopped
\u00bd cup chopped kale or spinach
\u00bd a large tomato, chopped
\u00bc tsp garlic powder
1 tsp salt
\u00bd-1 tsp black pepper<\/p>\n\n
Chili<\/h1>\n
1 lb bag kidney beans, soaked OR 1 – 15 oz can kidney beans, drained
1 large onion, chopped
2 stalks celery, chopped
2 jalapenos, seeded & chopped
3 cloves garlic, minced
15 oz can tomato sauce
15 oz can diced tomatoes
\u00bd-1 15 oz can of water
\u00bc cup parsley, finely chopped
3 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
2 Tbsp brown sugar
2 Tbsp worcester sauce
1 tsp dijon mustard
Salt & Pepper, to taste<\/p>\n
3) Once the meat is browned, drain off excess fat, and add chopped celery, jalapenos, onion & garlic. Contiue to sautee until vegetables begin to brown.
4) Add 1 \u00bd cups of your soaked & drained kidney beans, canned tomatoes & spices. Stir well.
Fill one of your tomato cans with water (swish water around inside both cans to get the last of the sauce) & add into your chili. If using a pressure cooker set for 40 min on high pressure. If cooking on the stove top bring to a boil stirring well, then reduce the temperature to a simmer, lid tightly, and cook for about an hour, stirring occasionally.
5) Serve chili hot with corn bread, cheese, and whatever toppings you prefer.<\/p>\nChickpea Curry<\/h1>\n
1 Tbsp oil
1 large onion, chopped
4 cloves garlic, minced
2 Tbsp mild curry paste
15 oz can crushed tomatoes
13.5 oz can full fat coconut milk
1 tsp sugar (optional)
\u00bd-1 tsp salt, or to taste
1 cup chopped kale
4 Tbsp parsley, chopped (garnish)
1 lime, juiced (garnish)<\/p>\nCheeseburger In A Bowl<\/h1>\n
Air Fryer Sweet Potato Fries<\/h1>\n
Grilled Veggie Burgers<\/h1>\n
Microwave Potato Salad<\/h1>\n
3 eggs, hardboiled & chopped
1 stalk celery, chopped fine
\u00bd – 1 cup mayonnaise
1 Tbsp Dijon mustard
sprinkle of paprika
salt & pepper<\/p>\n
https:\/\/foodess.com\/article\/how-to-boil-eggs-in-the-microwave-quick-foolproof-method\/<\/a><\/p>\nVegetable Fried Rice<\/h1>\n
Microwave Baked Potatoes<\/h1>\n
Toppings: sour cream, butter, s&p, shredded cheese, chopped scallions, etc<\/p>\n\n
Rice Crispy Treats<\/h1>\n
1 – 10 oz bag marshmallows
1 stick butter<\/p>\n
Silicone spatula
9×13 baking pan<\/p>\n
Measure your cereal out into a mixing bowl so you can quickly pour it into your melted marshmallow mixture when it\u2019s time.<\/p>\nSouthern Sweet Tea<\/h1>\n
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