Meal plans for a $100/month budget

August 27th – September 2nd: $40

August 27th – September 2nd: $40

Meal Plan for the Week of August 27th – September 3rd

This week I will be stocking up on some items to use throughout the month, so the budget will be a little higher than the weeks that will follow. Items that will be used week to week include brown rice, onions, sweet potatoes, some of the cheeses, garlic, and the three pepper frozen veggie blend. The budget is $40.00. The grocery list and recipes are provided below.

Here’s the plan: 


  • Greek yogurt (on sale this week for $0.59 each at Aldi)
  • Bananas
  • Dark Chocolate


  • English muffins with topping of choice (on sale this week for $0.79)
  • Banana (on sale this week for $0.44/lb)

Grocery List: 

Chicken Thighs $3.17 At $0.99/lb., I got a package of 6 and separated into two freezer bags.
Hot Italian Sausage $1.99 Separated into 3 freezer bags to use in various recipes.
Ground Turkey (2) $3.78 I get these in the freezer aisle, not the deli/meat area.
Sweet potatoes $1.89  
Spinach $1.49  
Brown Rice $2.99  
3 pepper frozen blend $1.89  
Onions $1.49  
Garlic $0.99  
Shredded Parmesan $1.99  
Eggs $0.49 Super sale this week
Feta Cheese $1.49  
Shredded Mozzarella $2.49  
Grape Tomatoes $0.99  
Pasta $0.79  
Dark Chocolate $1.99 I love the Aldi brand of Orange Almond Dark Chocolate
Broccoli $1.89  
English Muffins     $ 0.79 On sale
Bananas $1.53 On sale for $0.44/lb.
Greek Yogurt (5) $2.95 On sale for $0.59 each

Total: $40.78

Pantry Items on Hand:

  • Olive oil
  • Spices
  • Balsamic Vinegar
  • Honey
  • Soy Sauce


Balsamic Chicken Thighs: I halve or sometimes quarter this recipe, and it has become almost a weekly staple. It’s so easy, most of the ingredients are spices, and it goes well with anything.

Sweet Potato Fries

Turkey Dirty Rice: This is easy and reheats well for lunch leftovers. Sauté chopped onion, peppers, and garlic until the onion is translucent. Add to cooked brown rice (wild rice is even better). Sauté some ground turkey (1/2 pound to a pound) with salt, pepper, Italian seasoning, and Cajun seasoning. Stir into rice mixture, and add in ¼ cup to ½ cup of parmesan cheese. 

Whole Wheat Penne Pasta with Sausage and Broccoli: This recipe serves four, so I cut it in half.  I replace the Pecorino Romano cheese with shredded Parmesan cheese.

Florentine Frittata: I omit the green unions and use a handful of fresh spinach instead of the frozen spinach (you could also replace the spinach with chopped broccoli, asparagus, or any other green veggie on hand). I use about ½ cup of cherry tomatoes. This frittata serves four, so there will be plenty of leftovers for lunch or breakfast.

Honey Garlic Soy Chicken Thighs: Another crockpot chicken dish that goes with anything! This one serves 6, but I make it for just two servings.

Sweet Potato Breakfast Hash: This is another staple for me. I often cook this on a Friday night when I don’t want to spend a lot of time in the kitchen but want to have something filling and healthy before I go out. I slice one sweet potato and sauté with some sliced onion, olive oil, salt and pepper. When the sweet potato is cooked through (home fry style), I top it with two fried eggs. If you want to take it up a notch, add some sausage (see this Paleo/Whole 30-friendly recipe). 

Turkey Burgers with Spinach & Feta: I could eat these all week. Combine 1 lb. of ground turkey, one egg, a handful of shredded spinach, and salt and pepper. Add ¼ cup to ½ cup of feta cheese and form into burger patties. Cook through on medium heat.


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