Let our advance worrying become advance thinking and planning.
Winston Churchill
June.
To help you with your planning, I did another weekly meal plan staying under my budget of $156.62! That’s half of what economists think Canadians spend on groceries on a weekly basis. I want you to have all the tools to be able to feed your family 7 healthy(ish) meals, while not putting yourself into the poorhouse! I hope you enjoy and please let me know if you follow this weekly plan and if you were able to stick to the budget!
Wednesday: Beef Ramen Noodles
Thursday: BLT Salad
Friday: Italian Sausage Pasta
Saturday: Big Mac Casserole
June is SO busy.
It is the wrap up of school year, activities, there’s field trips, the sun is out so there are social opportunities galore and everyone is feeling… done. Done with the routine, the schedules, and the early morning alarms. Done with comfort foods, rich heavy flavours, and typical weeknight dinners.
June, September and December are filled with so much FUN that we tend to let our day to day routine begin to slip. We are so overwhelmed with the end of the year band concerts, the dance recitals, the final gymnastic competitions, the graduations, and the wind down of scheduled activities that we start to let the lazy days of summer creep into our planning. I KNOW that’s how I am at least! Nothing seems appealing and I’m ready for a break!
Unfortunately, that only makes the crazy June schedule even HARDER! It is much easier to plan ahead so you don’t have to think about mundane things like the dreaded question, “Mom, what’s for dinner?”
That question gives me anxiety. I had no idea when Ninja and I got pregnant, that I would be in charge of feeding… people for the rest of my life. I had no idea how to cook and I HATED waking up every day thinking, what should I make for dinner. I started reading recipe magazines, then cookbooks and later I began using Pinterest. I started preplanning my meals before I went shopping and I stopped asking myself that same awful question all day, “what’s for dinner?” I no longer looked in the fridge and cupboard and thought, what do I have that I can throw together? I began planning my whole month out and realized that by knowing my shopping list for the whole month or even week by week, I was saving a TON of money, I was excited to eat dinners, and I didn’t worry about that dreaded question!
To help you with your planning, I did another weekly meal plan staying under my budget of $156.62! That’s half of what economists think Canadians spend on groceries on a weekly basis. I want you to have all the tools to be able to feed your family 7 healthy(ish) meals, while not putting yourself into the poorhouse! I hope you enjoy and please let me know if you follow this weekly plan and if you were able to stick to the budget!
MENU (Feel free to change days up to suit your schedules and your cravings)
Sunday:
BBQ Pork Chops, Rice & Cucumber White Bean SaladMonday: Cheesy Chicken Spaghetti
Tuesday:
Breakfast Grilled Cheese SandwichesWednesday: Beef Ramen Noodles
Thursday: BLT Salad
Friday: Italian Sausage Pasta
Saturday: Big Mac Casserole
Staple Items
These items are ALWAYS in my pantry or fridge. This tip bares repeating… As soon as I see an item running out it goes on the my shopping list. If they come up on my PC Points list or go on sale, I buy them. We have a second fridge in the garage, so I always have eggs, mayo, soy sauce, etc. on hand. It may take you a while and some money to get this system going but once you do… your wallet will thank you 🙂
Things I need for this week’s menu that I already have in my kitchen (my staple items) are listed below and in red.
Shopping List
These items are ALWAYS in my pantry or fridge. This tip bares repeating… As soon as I see an item running out it goes on the my shopping list. If they come up on my PC Points list or go on sale, I buy them. We have a second fridge in the garage, so I always have eggs, mayo, soy sauce, etc. on hand. It may take you a while and some money to get this system going but once you do… your wallet will thank you 🙂
Things I need for this week’s menu that I already have in my kitchen (my staple items) are listed below and in red.
Shopping List
3 boneless pork chops
3 chicken breasts
5 mild Italian sausage links
2 lbs ground beef
BBQ Sauce of your choice
1 cup rice
8 tablespoons olive oil
1½ tablespoons rice vinegar
½ tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
salt and pepper
1½ tablespoons rice vinegar
½ tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
salt and pepper
1 can white cannellini beans
3 onions
¼ red onion
1 teaspoon cumin
1/2 teaspoon chili powder
3 teaspoons garlic powder
1/2 teaspoon chili powder
3 teaspoons garlic powder
4 eggs
3 tablespoons peanut butter
3 tablespoons hoisin sauce
1/2 tablespoon chili garlic sauce
2 tablespoons soy sauce
1 teaspoon fresh ginger
3 tablespoons hoisin sauce
1/2 tablespoon chili garlic sauce
2 tablespoons soy sauce
1 teaspoon fresh ginger
2/3 cup mayonnaise
1/4 cup sour cream
1/4 cup sour cream
1/2 cup dill pickles
1 tablespoon sesame seeds
1/4 cup red wine
basil leaves
2 tablespoons parmesan cheese
1 tablespoon sesame seeds
2 tablespoons ketchup
1/2 tablespoon dried onion
1 teaspoon dill pickle juice
1/2 teaspoon paprika
1 bag pasta1/2 tablespoon dried onion
1 teaspoon dill pickle juice
1/2 teaspoon paprika
1/4 cup red wine
basil leaves
2 tablespoons parmesan cheese
1 package bacon
1 pack spaghetti
5 cloves of garlic
3 head package Romaine lettuce (I bought 7 heads last week and have a few left. I will use that first and buy more if needed)
1 can tomato paste
1 white onion
2 russet potatoes (I had 1)
2 cans diced tomatoes (I had 1)
2 cans diced tomatoes (I had 1)
loaf French Bread
2 tablespoon milk (I got a 4L)
2 tablespoon milk (I got a 4L)
3 packages ramen noodles
green onions
green onions
1 cucumber
2 cups cherry tomatoes
2 cups cherry tomatoes
4 bell peppers (I had 3)
1 jar alfredo sauce
1 cup chicken broth
1 brick marble cheese
1 bunch cilantro
1 jar alfredo sauce
1 cup chicken broth
1 brick marble cheese
1 bunch cilantro
I also bought some lunch items/snacks/stock up: 4 packs of Jell-O/pudding, microwave popcorn, pretzels, large container of dark roast, coffee, beans, a bag of ketchup, chips, Tostitos, chips, two boxes of Tim Hortons granola bars, one box of Scooby Doo, gummy snacks, mint, chocolate chip, ice cream, toaster, strudels, strawberries, and watermelon.
Meat
I stock up on meat when it’s on sale so I only needed to buy the steak for this week. This is the meat we need at the prices of each.
I stock up on meat when it’s on sale so I only needed to buy the steak for this week. This is the meat we need at the prices of each.
3 boneless pork chops:
I had a large pork loin I bought for $1.99/lb we cut it into 4 meals = $2.98/meal
I had a large pork loin I bought for $1.99/lb we cut it into 4 meals = $2.98/meal
3 chicken breasts:
I bought 9 breasts for $25.32 (split into 3 meals) = $8.44/meal
2 lbs ground beef (not extra lean so I’ll make sure I drain!)
$14.27 for 4lbs = $3.56/lb
$14.27 for 4lbs = $3.56/lb
This week I need 2 lbs of ground beef = $7.12
Bacon on for $3.99
Italian Sausages on for $8.99 for 9 links. That’s 2 dinners plus 1 extra link (I will use it this week) = $4.50/meal
MEAT = $23.04 (didn’t count the bacon in this total because I had to buy it this time, it is in my menu $ total. Just wanted you to see what I am paying for my meat when it is on sale.)
Meat $23.04
Menu $43.04
Lunches & Stock Up $65.06
TOTAL= $131.14
$25.48 UNDER!!
SUNDAY:
This meal is my idea of a Summer Sunday dinner! BBQ pork chops with fluffy rice and a fresh salad, can you go wrong? It is super simple and yet comforting in that it tastes like summer. This meal is the perfect way to have a family Sunday dinner to prepare yourself for another hot week.
BBQ Pork Chops, Rice & Cucumber White Bean Salad
Adapted from For the Love of Cooking
3 pork chops
BBQ Sauce of your choice
Rice, cooked
Make the salad by combining the drained white beans, cucumber, tomatoes, red onion, and in a large bowl.
Drizzle with some of the well-shaken vinaigrette, to taste, and toss to coat evenly. Season with salt and pepper, to taste.
TUESDAY:
Breakfast Grilled Cheese Sandwiches
Adapted from Soup Addict
Preheat a griddle over medium heat. Butter one side of each slice of bread. When the griddle is hot, lay the bread slices buttered side up and toast until just lightly browned. Flip the slices so they’re buttered side down. Immediately place 1/4 cup cheese (3-4 slices) on each slice of warmed bread. When the cheese begins to melt, turn down the heat to medium-low so that the bread doesn’t burn.
So here’s the thing, this dish is incredible! The sauce is exactly what I want from a beef noodle dish. HOWEVER, I bought No Name noodles. For the 1st time in my life. It was 3 for $1.00 and I usually buy Ichiban noodles that are more expensive. I tried and now I know, I will never skimp on my ramen noodles again. They were gummy and yucky but we still managed to eat the entire dish so that tells you how delicious the sauce and meat were! moral of the story, try this recipe but buy good noodles!!
Meanwhile, boil a pot of water for the ramen noodles.
Take the skillet off the heat and stir in the peanut butter, hoisin sauce, chili garlic sauce, soy sauce, ginger, and garlic.
Return the skillet to the heat and add in the red pepper. Continue cooking for a few more minutes, stirring often, until the pepper is tender-crisp.
Once the noodles are done, add about 4 tablespoons of the cooking water into the skillet prior to draining them. Drain the noodles and add them to the skillet.
Toss well and season with salt & pepper. Top with green onions if desired.
Slice the tomatoes in half and add them to the bowl.
Chop the cooked bacon and add it to the bowl along with the cheese.
Whisk together the mayo, sour cream, milk, garlic powder, salt, and pepper in a medium bowl until smooth.
Pour the dressing over the salad and toss to coat. Top with croutons and green onions and serve immediately.
This is one of my favourite meals. We make it once every 6-8 weeks. It is so easy but so good. I make this for guests because it is fool proof! Use good quality pasta like my favourite La Molisana and you can’t go wrong! I try to grow fresh basil all summer because it is so fresh and adds that extra special pop to this pasta that will make it a go to for you too! For detailed pictures to this recipe, you can go to the original post, linked below!
Italian Sausage Pasta
2 tablespoons olive oil
1½ tablespoons seasoned rice vinegar
½ tablespoon red wine vinegar
1 clove of garlic, minced
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1½ tablespoons seasoned rice vinegar
½ tablespoon red wine vinegar
1 clove of garlic, minced
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1 can white cannellini beans, drained & rinsed
½ cucumber, halved & sliced
1 cup cherry tomatoes, quartered, to taste
¼ red onion, sliced
½ cucumber, halved & sliced
1 cup cherry tomatoes, quartered, to taste
¼ red onion, sliced
Make the vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, garlic, red pepper flakes, salt, and pepper, to taste, together. Mix well.
Make the salad by combining the drained white beans, cucumber, tomatoes, red onion, and in a large bowl.
Drizzle with some of the well-shaken vinaigrette, to taste, and toss to coat evenly. Season with salt and pepper, to taste.
Make RICE.
Season pork chops, slather on your preferred BBQ sauce and then grill until internal temperature reaches 160F.
Fluff rice and then add pork, rice and salad to plate, enjoy!
MONDAY:
We love pasta with Alfredo sauce! The Kids call it spaghetti with white sauce so this dish seemed like it would be a winner and it was! This is a twist on spaghetti with Alfredo sauce that is rich and creamy and yet feels light and fresh. I took a bowl to my Dad and got back a lot of heart emojis so I think he liked it too 😂. The cilantro garnish really gave it a pop that we all really loved!
Cheesy Chicken Spaghetti
Adapted from Lauren’s Latest
Adapted from Lauren’s Latest
1 lb spaghetti
2 tablespoons olive oil
3 chicken breasts, pounded thin
Bacon, cooked (whatever you aren’t going to use in the salad on Thursday)
1 onion, diced
1 bell pepper, diced
1 jar alfredo sauce
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup chicken broth
1 cup cheese, grated
cilantro, chopped
1 onion, diced
1 bell pepper, diced
1 jar alfredo sauce
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup chicken broth
1 cup cheese, grated
cilantro, chopped
salt & pepper to taste
Bring a large pot of water to boil. Add salt and cook spaghetti according to package directions until al dente. Drain and set pasta aside.
Add oil to a large pan and swirl to spread across the bottom. Season chicken with salt and pepper and brown 2-3 minutes per side in oil until fully cooked. Remove and set aside to rest.
Saute onion and peppers 4-5 minutes or until mostly tender. Stir in alfredo sauce and spices. Pour chicken broth into empty alfredo jar, replace the lid and shake. Pour contents into the pot.
Cut browned chicken into bite-size pieces and add to the pot. I had half the bacon from the upcoming salad recipe, so I added that too! Toss in the spaghetti and grated cheese until pasta is fully coated in sauce. Sprinkle with cilantro and serve.
TUESDAY:
Most sausage packages come with 5 links. We have a sausage pasta recipe coming up late in the week that calls for 4 of those links so this is the perfect recipe to use up the last link! Use the French loaf you bought for this recipe. My Superstore sells a fresh loaf, sliced for $1.00. The rest will be used for croutons in our salad later on and if you have any left, use it to make garlic toast with the sausage pasta! This was a yummy and easy take on a breakfast sandwich that is ooey gooey, savoury and delish!
Breakfast Grilled Cheese Sandwiches
Adapted from Soup Addict
8 slices French bread
2 cups cheese, shredded or sliced
1 link mild Italian sausage, removed from casing and crumbled
1/2 onion, diced
3 eggs
10 drops of Tabasco Sauce
1 tablespoon milk
salt and black pepper
1 tablespoon milk
salt and black pepper
Heat a skillet over medium heat. Add the sausage and onions, and saute until the sausage is completely cooked through.
Whisk the eggs, adding milk and Tabasco Sauce, then pour into the pan with the sausage. Turn heat to medium-low. Gently mix in the sausage and onions while making sure the eggs are scrambling and not sticking to the pan. Season with a big pinch of salt and pepper.
Preheat a griddle over medium heat. Butter one side of each slice of bread. When the griddle is hot, lay the bread slices buttered side up and toast until just lightly browned. Flip the slices so they’re buttered side down. Immediately place 1/4 cup cheese (3-4 slices) on each slice of warmed bread. When the cheese begins to melt, turn down the heat to medium-low so that the bread doesn’t burn.
Divide the eggs and sausage mix into 4 servings, and transfer each serving to a slice of bread. Top the eggs and sausage with a slice of bread (cheese side down) to create four sandwiches, and press gently with a spatula to help the melted cheese glue the sandwich together. Check the underside of the sandwich to make sure it’s nicely golden and toasted.
WEDNESDAY:
Beef Ramen Noodles
Adapted from Salt & Lavender
Adapted from Salt & Lavender
1 lb extra lean ground beef
1 bell pepper, chopped
3 tablespoons peanut butter
3 tablespoons hoisin sauce
1/2 tablespoon chili garlic sauce
1 tablespoon soy sauce
1 teaspoon ginger, grated
2 cloves garlic, minced
3 packages ramen noodles, seasoning packets discarded
Salt & pepper to taste
1 green onion, chopped
Add the beef to a skillet over medium-high heat and cook, stirring occasionally, until browned (about 8 minutes).
Meanwhile, boil a pot of water for the ramen noodles.
Take the skillet off the heat and stir in the peanut butter, hoisin sauce, chili garlic sauce, soy sauce, ginger, and garlic.
Return the skillet to the heat and add in the red pepper. Continue cooking for a few more minutes, stirring often, until the pepper is tender-crisp.
The noodles only take about 3 minutes to cook, add the noodles to the boiling water just as you add the red pepper into the skillet.
Once the noodles are done, add about 4 tablespoons of the cooking water into the skillet prior to draining them. Drain the noodles and add them to the skillet.
Toss well and season with salt & pepper. Top with green onions if desired.
THURSDAY:
I love a good salad. Ninja loved a good salad, heck our KIDS love a good salad! But that’s too bad… because this is a GREAT salad! The croutons are buttery and delicious, the tomatoes are a party in your mouth, salty bacon, savoury cheese, crunchy lettuce and a creamy garlic dressing that brings it all together. This is summer in a bowl!
BLT Salad
Adapted from Bread Booze Bacon
Adapted from Bread Booze Bacon
1 head Romaine lettuce
1 pint grape tomatoes
6 slices bacon, cooked
1 cup cheese, shredded
6 pieces French Bread
2 green onions, sliced
⅓ cup mayonnaise
2 tablespoons sour cream
1 tablespoon milk
1/4 cup butter
1¼ teaspoon garlic powder, separated
1¼ teaspoon salt, separated
1⅛ teaspoon black pepper, separated
1¼ teaspoon garlic powder, separated
1¼ teaspoon salt, separated
1⅛ teaspoon black pepper, separated
Chop the lettuce and rinse. Use a salad spinner or paper towels to dry the lettuce. Place lettuce in a large serving bowl and set aside.
Slice the tomatoes in half and add them to the bowl.
Chop the cooked bacon and add it to the bowl along with the cheese.
Cut bread into cubes and add to skillet you cooked the bacon in. Add 1 tablespoon of butter, 1 teaspoon seasoning salt, 1 teaspoon of pepper, and 1 teaspoon of garlic powder. Stir. Add another knob of butter and keep stirring. Continue adding butter until it is gone and your cubes are nice and toasty.
Whisk together the mayo, sour cream, milk, garlic powder, salt, and pepper in a medium bowl until smooth.
Pour the dressing over the salad and toss to coat. Top with croutons and green onions and serve immediately.
FRIDAY:
1 bag uncooked pasta
2 tablespoons oil
The rest of the Italian sausages, casing removed
2 garlic cloves, pressed
1 yellow onion, chopped
2 tablespoons oil
The rest of the Italian sausages, casing removed
2 garlic cloves, pressed
1 yellow onion, chopped
1 bell pepper, chopped
1/4 cup red wine
1 can petite diced tomatoes
1 can tomato paste
10 basil leaves, chiffoned
2 tablespoons parmesan cheese, grated
1/4 cup red wine
1 can petite diced tomatoes
1 can tomato paste
10 basil leaves, chiffoned
2 tablespoons parmesan cheese, grated
Cook pasta according to package directions, reserving 1/4 cup of pasta water.
Heat oil in a large skillet over medium-high heat.
Add garlic, peppers and onions, and sauté for about 2 minutes.
Add sausage to skillet and stir until no longer pink, about 5 minutes.
Add wine and scrap browned sausage bits off the bottom of the skillet.
Add tomatoes and tomato paste, stir all ingredients well, turn heat down to low-medium and simmer for 10-20 minutes.
Add cooked pasta and 1/4 cup reserved pasta water to the skillet and stir all ingredients until mixed.
Remove from heat. Sprinkle with basil and cheese just before serving.
SATURDAY:
You had me at dill pickles. This is a perfect dish for the weekend because it takes an hour to bake but not a huge time to prep! It’s a perfect summer casserole because the fresh toppings and the flavours make you think you are eating a burger in a bowl!
Big Mac Casserole
Adapted from The Whole Kitchen Sink 1 lb lean ground beef
1 white onion, diced, divided
2 russet potatoes, diced (about 4 cups)
1 can diced tomatoes, drained well
1 green pepper, seeds and stem removed and diced
1/2 cup chopped dill pickles
1 tablespoon white sesame seeds
Add 1 cup of white onion and ground beef into a large oven proof skillet over medium heat. Cook until the onion is translucent and the beef is browned. Preheat the oven to 350 degrees F. Add the potatoes, peppers, pickles and tomatoes.
Drain well to remove the grease. Return it to the pan and then stir in 1/2 cup sauce. Sprinkle with sesame seeds, and then stir everything to combine. Cover and place in the oven and bake for 1 hour, or until the potatoes are able to be pierced with a fork.
Remove from the oven and top with your burger toppings.
Check out How Was Your Week, Honey? Episode #332: Everything Zen? HERE! This week cocktails after an intense week. Topics: big feelings, blog prep, show ideas, 🇨🇦 fires, PGA & LIV, Trump indictment, dance finale, friends, & watching the kids grow up.
Adapted from The Whole Kitchen Sink 1 lb lean ground beef
1 white onion, diced, divided
2 russet potatoes, diced (about 4 cups)
1 can diced tomatoes, drained well
1 green pepper, seeds and stem removed and diced
1/2 cup chopped dill pickles
1 tablespoon white sesame seeds
1/3 cup mayo
2 tablespoons finely chopped dill pickles
2 tablespoons ketchup
1/2 tablespoon dried minced onion
1/2 tablespoon soy sauce
1 teaspoon dill pickle juice
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely chopped dill pickles
2 tablespoons ketchup
1/2 tablespoon dried minced onion
1/2 tablespoon soy sauce
1 teaspoon dill pickle juice
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Shredded lettuce, diced white onion, dill pickles, sesame seeds, diced tomatoes
Combine mayo, dill pickles, ketchup, dried onion, soy sauce, dill pickle juice, garlic powder, paprika, salt, black pepper in a bowl. Mix well.
Add 1 cup of white onion and ground beef into a large oven proof skillet over medium heat. Cook until the onion is translucent and the beef is browned. Preheat the oven to 350 degrees F. Add the potatoes, peppers, pickles and tomatoes.
Drain well to remove the grease. Return it to the pan and then stir in 1/2 cup sauce. Sprinkle with sesame seeds, and then stir everything to combine. Cover and place in the oven and bake for 1 hour, or until the potatoes are able to be pierced with a fork.
Remove from the oven and top with your burger toppings.
It was a busy week but a GREAT week! My stupid hand dropped my phone and smashed my screen protector, so I’m here to remind you to get a screen protector! 😂 Oliver was happy when I moved from the bed to the couch, he has serious separation anxiety. We attended HBear’s concert/jazz band final performance and it was FANTASTIC! They have all come so far since the beginning of the year! HBear won the Best Grade 9 Rhythm Player Award! So proud of her hard work this year in band! The EARLY mornings and all the practice, she just needs to continue working on those dang FUNDAMENTALS!!!! 😂 Every morning she crawls in with me and we go over the day and I will NOT take these cuddles for granted, I’m so lucky that I get these snuggles and I hope they last forever! SBean had a field trip this week, the Hahahaha Festival at Gyro Park! It was amazing! I read a few good books, wrote my blog, watched Nick Taylor win the Canadian Open, and watched Stanley Cup Playoffs. This weekend was dance finale! It was wonderful to see all the Kids up there doing their thing! HBear was absolutely GORGEOUS up there! I had numerous people come up to me and compliment her dance skills and emotion on stage. Strangers! She really sparkled 💛. SBean also did her thing and looked stunning under the lights! I was so proud of them both and their dedication this year. SBean has really found her passion in gymnastics but still loves to shake her groove thing! Monday was rough… but worth it 💕.
1 thought on “June: A Week Long Menu Plan on a Budget”
Thank you from your SSPS Team for sharing your links with us at #265 SSPS Linky and also for sharing our SSPS picture so others can see where you party.. Please check back weekly to see if featured on the blog post or by any co-hosts