July: Meal Plan on a Budget!
It’s July! Summer eating is lighter, veggie forward, cooked outside and hopefully with the least amount of dishes as possible lol.
According to Canada’s Food Price Report for 2024, a family of 4 will spend $16,297.20 on food this year — that’s up $701.79 from 2023! That’s $1,358.10 a month. That’s roughly $313.40 a week.
NEW CHALLENGE!!!
Let’s feed me, my husband, our 15 year old and our 11 year old for about HALF that and make a week long menu plan for under $160.00!
Here is the July weekly meal plan staying close to my budget of $160.00! 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! NEW FEATURE ALERT!!!! Now you can click on the recipe listed in the MENU below and it will take you directly to the recipe!!
MENU
Sunday: Honey Sesame Pork Tenderloin with a Grilled Potato Packet and Corn on the Cob
Monday: Beef and Vegetable Stir Fry with Basmati Rice
Tuesday: Veggie Pasta Alfredo
Wednesday: Trainwreck Grilled Cheese with Mom’s Feta & Spinach Salad
Thursday: Sausage Egg Bake with Air Fried Potatoes
Friday: Monterey Chicken Sandwiches with Macaroni Salad
Saturday: Summer Gnocchi with Basil Brown Butter
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 on the left. The items that I need to buy are listed on the right.
SHOPPING LIST:
STAPLE ITEMS:
1 cup salted butter
6 tablespoons olive oil
1 tablespoon Italian Seasoning
salt and pepper
1/4 cup white vinegar
1/4 cup sugar
6 tablespoons vegetable oil
3/4 cup Feta cheese
1 can mandarin oranges
1 lb pork tenderloin
1 ½ teaspoon garlic powder
¼ teaspoon cinnamon
½ cup honey
6 tablespoons soy sauce
1 tablespoon hoisin sauce
2½ teaspoon sesame oil
¼ teaspoon chili flakes
¼ cup cold water
1 jar Alfredo sauce
4 tablespoons cornstarch
12 ounces top sirloin
1 tablespoon Shaoxing wine
1 carrot
1 cup basmati rice
2 cups stock, vegetable or chicken
3/4 cup beef stock
1 pack Pasta
1 pack of bacon
1 tablespoon whiskey
2 tablespoons maple syrup
2 tablespoons brown sugar
2 tablespoons oyster sauce
1/3 cup mayo
4 tablespoons grainy Dijon mustard
8 slices bread
2 teaspoons hot sauce
4 boneless skinless chicken breasts
1 teaspoon chili powder
½ cup BBQ sauce
4 slices cheese
1/2 teaspoon dried basil
NEED TO BUY ITEMS:
6 ears of corn on cob
8-9 potatoes
16 cloves garlic
Macaroni salad
1 package fresh spinach
3 onion
2 cups broccoli
1 red onion
4 mushrooms
3/4 cup snow peas
8 slices Gouda
1 1/4 cup milk
4 bell peppers, in a variety of colors
1 package breakfast sausage
10 eggs
4 hamburger buns, or soft rolls
1 package gnocchi
1 zucchini
2 cups cherry tomatoes
OPTIONAL GARNISH
2 green onion
2 tablespoons sesame seeds
Parmesan
fresh basil
SUNDAY: Honey Sesame Pork Tenderloin with a Grilled Potato Packet & Corn on the Cob
We had this delicious summer dinner with first of the season corn on the cob! It wasn’t very good… the early corn I mean lol sometimes I grill the corn but this time we just popped it in some salted boiling water for 7 minutes! If it was a better crop and a little bit sweeter, it would’ve been the perfect accompaniment for this delicious pork and potato grilled dinner!
This potato packet is our go to starch accompaniment throughout the summer. Sometimes we add fresh herbs, depending on what we have on hand, but this is the easiest and best side dish for any summer meal.
Ingredients
1 lb pork tenderloin
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon cinnamon
½ cup honey
¼ cup soy sauce
2 tablespoon olive oil
1 tablespoon hoisin sauce
1 tablespoon onion, minced
1 teaspoon garlic, minced
½ teaspoon sesame seed oil
¼ teaspoon chili flakes
¼ cup cold water
2 tablespoon cornstarch
Directions
Mix together salt, pepper, garlic powder, and cinnamon. Rub the spice mixture over the pork tenderloin. Place the tenderloin in a pan, cover, and refrigerate for 30 minutes.
Put honey, soy sauce, olive oil, hoisin sauce, minced onion, minced garlic, sesame seed oil, and chili flakes in a sauce pan, whisk together, and bring to a boil over medium heat, stirring often.
In a small bowl, stir together cold water and cornstarch and then slowly whisk into the sauce. Continue cooking, stirring constantly, until thickened. Put 1/4 cup of the sauce in a small bowl and set the rest aside.
Remove the pork tenderloin from the fridge and cut it into 1/2 thick slices. Spray the grill grates with vegetable oil and then cook the pork tenderloin medallions over high heat for 3 minutes on each side. Brush the pork tenderloin with the 1/4 cup of honey sesame sauce in the small bowl and grill an additional minute on each side to caramelize the sauce. The pork is fully cooked once it has reached an internal temperature of 155˚F-160˚F.
Top the pork tenderloin with the remaining sauce to finish.
Ingredients
4-5 potatoes, thinly sliced into rounds
1 onion, sliced into rounds
1 tablespoon butter
1 teaspoon seasoning salt
1 teaspoons garlic powder
Salt and pepper, to taste
A few springs of thyme or 1/2 teaspoon dried thyme
Directions
Cut out a large piece of aluminum foil. Spread the butter in the middle of the foil.
Place potatoes on the butter. Top with onions and sprinkle with seasoning salt, garlic powder, salt, pepper and thyme.
Fold packet up tightly.
Place on top rack of BBQ at 400. Cook for 1 hour. Flip once after 30 minutes.
MONDAY: Beef and Vegetable Stir Fry with Basmati Rice
The thing about steak is, it is freaking expensive! However, my Kids and Ninja love it. In this recipe, you only use 12 ounces of steak and a ton of veggies so you have steak but at half the price! I made this stirfry at the beginning of the week and had some leftover vegetables from last week! So I didn’t chop up a carrot, but threw in a few green beans, snap peas and asparagus instead! I also added some little tomatoes (because I bought a big clamshell) for a pop of colour.
Rice is another go to side dish for us. Sometimes we use chicken stock sometimes vegetable stock, sometimes just water. We also will add different seasoning depending on what dish. This is my tried and true Basic Basmati Rice recipe that is 100% infallible. I have it in another post but I thought I use it so much, it should get it’s own recipe card! I’m not sure I will ever find the time to go back through all my old posts and redo each recipe. Who knows ,but for now I will share my favourite basic basmati rice recipe… again.
Ingredients
1 carrot, peeled & sliced
1 red onion, thinly sliced
1 bell pepper, chopped into 1-inch pieces
2 cups spinach
4 mushrooms, trimmed & thinly sliced
3/4 cup snow peas, ends trimmed
1 cup broccoli, cut into bite-sized florets
12 ounces top sirloin, thinly sliced against the grain
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1/4 teaspoon pepper
4 teaspoons vegetable oil
- for the stir fry sauce:
3/4 cup beef stock
1 tablespoon cornstarch
1 tablespoon brown sugar
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sesame oil, divided
2 cloves garlic, minced
Directions
Add thinly sliced top sirloin, cornstarch, soy sauce, & rice wine to a medium bowl. Season with pepper. Stir to combine, coating the beef thoroughly & evenly. Set aside to rest at room temperature.
Add the beef stock, cornstarch, brown sugar, oyster sauce, soy sauce, & 1 teaspoon of the sesame oil to a small bowl or jar. Whisk or shake to combine well. Set aside. Add the remaining 1 teaspoon sesame oil to a small saucepan over medium-high heat. Once hot, add 2 cloves of minced garlic & cook until fragrant & lightly browned, 30 seconds – 1 minute. Stir in the beef stock mixture & cook, stirring occasionally, until thickened, 4-5 minutes. Remove from the heat & set aside.
As the stir fry sauce thickens, begin the stir fry. Add 1 teaspoon of the oil to a wok over medium-high heat. Once hot & shimmering, add the carrots (asparagus, peas, beans) & broccoli. Lightly season with a small pinch of salt & cook, stirring often, until vibrantly colored & softened slightly, 3-4 minutes. Transfer to a large plate or bowl & set aside.
Add another 1 teaspoon of oil to the wok & return to medium-high heat. Once hot & shimmering, add the (tomatoes) red onion, bell pepper, mushrooms. Lightly season with a small pinch of salt & cook, stirring often, until softened slightly, about 3 minutes. Transfer to the same large plate or bowl as the broccoli & set aside.
Add the remaining 2 teaspoon of oil to the wok & reduce the heat to medium. Once hot & shimmering, add the marinated beef.
Shake the pan to separate the slices of beef for even browning. Cook, tossing & stirring occasionally, just until browned.
While stirring, pour the prepared stir fry sauce into the skillet. Add the stir fried vegetables back into the skillet and add the spinach. Cook 1-2 minutes longer, tossing & stirring frequently to bring the beef and vegetable stir fry together.
Remove from the heat. Serve immediately, spooning the beef and vegetable stir fry over rice. Finish with thinly sliced green onions & toasted sesame seeds.
Ingredients
1 cup basmati rice
2 cups stock, vegetable or chicken
1 teaspoon salt
1 tablespoon butter
Directions
Add all the ingredients to a pot over high heat until starting to boil.
Stir well, cover, and turn down the heat to low. Cook for 15 minutes.
When done cooking, take off heat, and let sit covered for 15 minutes.
TUESDAY: Veggie Pasta Alfredo
This is an easy go to for us and to be quite honest, I had a roasted red pepper pasta scheduled for tonight, but it was a long day and this was easier, and I always keep an extra jar of Alfredo sauce in the cupboard, just in case! If you’d like the step-by-step recipe, you can find it here.
Ingredients
2 bell peppers, diced
1/2 red onion, diced
1 package pasta
1 tablespoon butter
2 garlic cloves, minced
1 jar Alfredo sauce
salt & pepper, to taste
1 tablespoon Italian seasoning
fresh parsley, for garnish
Directions
Cook pasta in boiling water as per package directions.
In the pan with the butter, sauté garlic and onions until fragrant. Add peppers and cook for about 3-5 minutes or until the peppers just begin to soften. Add Alfredo sauce and cook until warm.
Toss the pasta in the sauce.
WEDNESDAY: Trainwreck Grilled Cheese
This was the epitome of a gourmet grilled cheese sandwich! I would pay good money for this sandwich at an overpriced food truck! Lol. The Kids did not enjoy this and stuck to their regular same old grilled cheese sandwiches but Ninja and I made ourselves 2 each and ended up heating 1 up the next day in the air fryer for lunch!!! it was even good the next day!!! It was sweet and savoury and absolutely delicious!
I was planning on making a spinach salad with this one, but I bought a bum bag of spinach and as soon as I opened it, it turned bad so I didn’t have spinach for any other recipe this week!
Ingredients
8 slices of bacon
1 tablespoon whiskey
2 tablespoons maple syrup
1 tablespoon brown sugar
1/4 cup butter, at room temperature
1 onion, thinly sliced
Salt and pepper to taste
1/3 cup mayo
4 tablespoons grainy Dijon mustard
4 slices Gouda
8 slices sandwich bread of your preference
Directions
Preheat your oven to 350F degrees.
Add whiskey, maple syrup and brown sugar to a medium sized bowl. Whisk everything together until well combined.
Add the bacon and toss it until evenly coated with the maple-whiskey mixture.
Line a baking sheet with foil and place an oven proof baking rack on top.
Lay the bacon on the baking rack in a single layer and bake it for 15 to 20 minutes or until the bacon is cooked and crispy.
Drain the bacon with paper towel and, once cool, cut the bacon slices in half. Reserve.
Heat 2 tablespoons of butter in a large skillet. Add the onions and cook over medium heat for 25 to 30 minutes, stirring every now and then, until the onions are caramelized. Season with salt and pepper. Set aside.
Combine the mayo and the grainy Dijon mustard and mix well using a spoon.
Lay the bread slices on a board. On 4 of them, spread some of the Mayo-Dijon sauce. Add the cheese to the 4 not sauced slices. On top of that, pile the bacon and the caramelized onions. Top with the remaining slices, sauce side down.
Butter (1/2 tbsp per slice) the outside of the sandwiches.
Preheat your griddle over medium heat for at least 5 minutes. Add the sandwiches and grill for 3 to 5 minutes per side or until the cheese is melted and the bread is toasted.
THURSDAY: Sausage Egg Bake
We had a very busy week with some unscheduled interruptions so this recipe got pushed back. By the time we had it, the spinach had gone bad so we added a few grape tomatoes instead. I loved the feta in this dish! It was the end of a long day and we had a late lunch so nobody wanted roasted potatoes, but everybody devoured their delicious egg bake! I only added feta to one side, for SBean and me and SBean didn’t get any tomatoes. This dish is super adaptable!
Ingredients
1 package breakfast sausage
½ onion, diced
2 cloves garlic, minced
5 ounces spinach
1 cup broccoli, chopped
1 bell pepper, chopped
salt and pepper
½ cup feta cheese, crumbled
10 eggs
¼ cup milk
2 teaspoons hot sauce
Directions
Preheat oven to 350º F. Spray a 9x13 baking dish with oil.
Add sausage to a large skillet set over medium heat. Crumble and cook for 2 minutes. Add onions and garlic and cook until browned. Add spinach, broccoli and bell pepper and cook about 2 minutes or until spinach is wilted. Season with salt and pepper. Pour mixture into the prepared baking dish. Top with feta cheese.
In a medium bowl, whisk together the eggs, hot sauce and the milk. Pour over sausage-vegetable mixture and bake 25 to 30 minutes or until eggs are set. Let cool slightly.
FRIDAY: Monterey Chicken Sandwiches
I make a Monterey Chicken Pasta and a Monterey Chicken that we all love so when I saw this recipe, I knew we would love it as well. This was a great chicken burger. Use good quality barbeque sauce and whatever toppings you want. I wish I had a tomato to add to the sandwich, next time!
Ingredients
4 buns
3-4 chicken breasts, pounded to even thickness
1 teaspoon garlic powder
1 teaspoon chili powder
salt and pepper, to taste
½ cup BBQ sauce
4 slices cheese
4-8 slices bacon, cooked to preferred crispiness
Directions
Season chicken breasts with salt, pepper, garlic powder, and chili powder. Grill for 4-6 minutes on each side until cooked through. When chicken is fully cooked, place cheese on top of chicken and allow to melt.
Assemble sandwiches by spreading about 1/4 cup bbq sauce on each bun bottom half, then topping with chicken and cheese, bacon, remanning toppings, and bun top half.
SATURDAY: Summer Gnocchi with Basil Brown Butter
Oh my God! This was absolutely delicious! Not only was a crazy easy dish, but the brown butter added a nutty flavour that took this easy dish to a whole new level! Heck yeah! This was super good!
Summer Gnocchi with Basil Brown Butter
4
servings5
minutes25
minutesIngredients
2 tablespoons olive oil
1 zucchini, chopped
2 ears of corn, kernels cut from cobs
1/2 onion, chopped
2 cups cherry tomatoes, halved
2 garlic cloves, minced
Pinch of red pepper flakes
1 package gnocchi
1/4 cup butter, cubed
1/2 teaspoon dried basil
Parmesan and fresh basil, garnish *optional
Directions
Heat olive oil in a large skillet on medium-high heat. Add zucchini, corn, onion, and a pinch of salt and saute 5-7 minutes until onion is translucent and zucchini is crisp-tender. Add cherry tomatoes, garlic, and red pepper flakes and saute until vegetables are lightly browned and tender. Season with salt and black pepper to taste.
While vegetables are cooking, bring a large pot of salted water to a boil and cook gnocchi to package directions. Drain and add to skillet with the vegetables.
Heat butter and basil in a skillet (preferably with a light color so you can see how the butter is browning) on low heat. Cook until melted. Continue to cook as butter spatters, then eventually starts to foam, stirring regularly to scrape up the bottom and prevent burning. Cook until milk solids are golden brown, about 7 minutes total. Scrape butter over the pasta and toss to combine. Serve garnished with parmesan and fresh basil.
Check out How Was Your Week, Honey? Episode #389 Can They Hear Us? This week, it’s Chris’ birthday week & we discuss: alley noises, the quiet, aging, Black Forest Cake, direction, beach confrontation, old movies, SOW, from rock to pop, & classic inspiration.
I was Featured in the Thursday Favourite Things Link Party by Eclectic Red Barn! Thank you fr picking my BURGER post to be featured!
OMG what a week! Or should I say 2 weeks?!?! Wow! Last week was the first time in over 4 years that I haven’t put out a consistent weekly post. Why? Because I got the mother of all stomach viruses. Actually, it was probably an itty-bitty stomach flu or maybe even a touch of E.Coli from the lake that I never went in, but my family did? Who knows! All we know is that I was just getting through a UTI when I got hit with the stomach flu and stomach bugs hit me harder than they used to before MS. I will reflect on that and this whole week lol in a later post, but for now this was our last 2 weeks!
It was hot! Like heat wave hot. The Kids spent time at the beach, working, starting their summer reading challenges, and SBean had gymnastics camp. They helped me bake Ninja’s favourite, black forest cake for his 49th birthday which we celebrated with homemade chicken Caesar salads, presents, family, and cake. SBean and her G6Besty had a movie night, we had cuddles, and then we took Ninja golfing, to the beach and out for dinner for his birthday.
And then I started vomiting. After a day of that, I ended up in the hospital briefly for tests, a new prescription and rehydration. SBean was excited to start a weeklong musical theatre camp learning Mean Girls The Musical with her one of her Soundstage teachers. It was still hot and I was still sick but at least the British Open was on! I went through 3 sets of sheets and numerous sets of pyjamas before my fever finally broke, and I broke out in a head to toe viral rash because you know… fun! Lol I finally began keeping small amounts of food down and have begun to feel better! Ninja, his parents, and HBear were lucky enough to see SBean’s final musical theatre performance and to end these 2 weeks, SBean went to her G6Besty’s summer party and Ninja went too! They had a great time with all the Kids and G6Besty’s parents and THAT is what summer is all about!
