Oct 15 2007

$16.58 dinner menu for the week of Oct. 15-19


Hi! I’m back. We had a wonderful weekend with my husband’s parents. We drove all over Pittsburgh, saw the sights, and they even taught me how to play Euchre. Many people have tried to teach me how to play but failed. But they were able to get through my thick noggin well enough for us to play.

Last week, if you might recall, I spent $10.62 for all of my groceries. That ended up being my only trip for the week, except I bought more milk later on. We ended up going out to eat a few times this weekend, so that’s why I didn’t need tons more groceries. Still, I want this week’s menu to be made with things I have on hand.

Here’s the plan:

1. Lasagna $7.11 or .59 -.71 per serving
2. Chicken satay and rice (I didn’t make it last week) about $3
3. French toast, scrambled eggs $0.92; .46 per serving
4. Rice & tuna salad $1.15 or .29 per serving
5. Leftover chicken noodle soup $4.40 for a huge pot; $0.29-.37 per serving
6-7 All other leftovers

Lasagna

  • Ground beef $1.79
  • Marinara sauce $0.84
  • Lasagna noodles $1
  • Cottage cheese $1.19
  • Mozzarella cheese $2.29
  • Total: $7.11 (Ouch! Good thing I’ll get a lot of servings out of this)
  • Serves 10-12 ($0.59-.71 per serving)

French toast & eggs
4 slices of bread $0.12
2 eggs $0.20
sprinkle of nutmeg and cinnamon, splash of milk

6 scrambled eggs $0.60
Total: $0.92

Rice & tuna salad

This is a new recipe for us. I found it in the Better Homes and Gardens “Good Food on a Budget” cookbook, which I got at the library sale.

  • 2 cups cooked or leftover rice $0.10
  • 1 6 or 7 oz. can tuna, drained and broken up (Got a free package at Target with coupon!)
  • 1 cup shredded carrot $0.20 ? (I don’t know how many carrots it will take to shred to one cup)
  • 1 cup diced celery $0.25 (Same thing)
  • 2 T chopped onion $0.05
  • 1 cup salad dressing or mayonnaise $0.55
  • 1 tsp. curry powder
  • 2 tsp. lemon juice
  • 1/4 tsp. salt
  • Total about $1.15
  1. Combine rice, tuna, carrot, celery and onion; toss lightly.
  2. Chill.
  3. Combine salad dressing, curry powder, lemon juice and salt; mix until well blended. Chill.
  4. To serve, toss mayonnaise mix with tuna mix. Makes 4 servings.


Chicken noodle soup
I made this a few days ago, but there’s a ton left over, so I’ll pull it out of the freezer. This recipe is somewhat my own, so that’s why the directions are a little vague.

2 boneless skinless chicken breasts $2.30
5 carrots $0.60
5-6 celery sticks $.65
2 onions $0.10 (I got a bag of yellow onions for $1)
12 cups water
12 tsp. chicken base $0.25
bay leaf
salt, pepper, etc.
egg noodles (half a bag or less) ($0.50
Total: $4.40
Serves 12-15 (at least) $0.29-$0.37 per serving

  • Add a little bit of vegetable oil to a stockpot.
  • Cook the chicken in a stock pot. Cut into bite size pieces as it cooks, or before you put it in the pot. Season with salt, pepper, Italian seasoning or whatever suits your fancy
  • Add a few splashes of wine (this time I used red wine, the last time I made it I used white) and let it cook down
  • Once your chicken is cooked (no longer pink) add 12 cups of water and bring it to a boil
  • Add chicken base and bay leaf, return to boil
  • Add onion, chopped carrots, chopped celery, cook to slow boil and then simmer for awhile
  • Add egg noodles, cook for about 15 minutes more or until noodles are tender.
  • Remove bay leaf and serve

Be sure to check out other menus at OrgJunkie.blogspot.com



13 Responses to “$16.58 dinner menu for the week of Oct. 15-19”

  1. That tuna and rice sounds yummy!! Have a great week!

  2. now that is an impressive meal plan!! delicious too.

  3. WOW! You make me want to see little I can spend! Have a fantastic week!

  4. What a great meal plan, I’m impressed :)

    Rachel xxx

  5. Delicious!

  6. I love your menu, and I am IMPRESSED! How long have you been doing this? I will be back. A LOT. lol
    I’ve never actually done a weekly total for our dinners. You’ve inspired me. I think I’ll add it up for this week just to see.

  7. Breakfast for dinner once a week looks like a great idea you are using to help bring down the cost for the week! Good thinking!

  8. Happy Monday!
    Sounds yummy!
    *´¨)
    ¸.·´¸.·*¨) ¸.·*¨)
    (¸.·´ (¸.·’ * Annie *

  9. Thanks everyone! I’ve only been planning my menus like this for a few weeks. Doing the cost per meal/serving really helps me, and I know for future planning, it will help a lot, too.

    We like to try having breakfast for dinner once per week for two reasons: Those meals are usually really inexpensive, and my husband absolutely loves breakfast food, so it’s a win-win!

  10. Wow! You are on the ball! I love how you broke this all down. Good job!

    Inspiring!

    Lisa in WA~

  11. I think it is great that you can do a weeks worth of menus that inexpensively!
    Kerri

  12. Great menu. I’m going to have to try the tuna-rice recipe. Thanks!

  13. Your blog is smart. Love the $35/week menu feature.

Sorry, comments for this entry are closed at this time.


Hey! I'm Kacie, wife to Shane and mother to Jonathan (7), Vivienne (5) and Amelia (2) . I write about my family's finance: how we save money, improve our spending, and plan for the future.

I hope I can inspire and encourage you to improve your situation. See disclosure.

I'm adopting a much slower-paced posting schedule, and treating this as a hobby blog now.

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