October: Meal Plan on a Budget!
It’s October!
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 October 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: Chicken and Wild Rice Casserole
Monday: Chorizo & Potato Egg Casserole
Tuesday: Vegetable Barley Soup
Wednesday: Garlic Naan Grilled Cheese Sandwich
Thursday: Pork Chop Suey & Rice
Friday: Cheesy One Pot Beef and Potatoes
Saturday: Cheesesteak Tortellini in Rich Havarti Sauce
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 package cheese tortellini
8 tablespoons oil
1 cup beef broth
2 tablespoons + 1 1/2 teaspoons Worcestershire sauce
1 1/2 cups wild rice blend
2 cups rotisserie chicken
9 tablespoons butter
5 onions
2 tablespoons cornstarch
1/3 cup flour
1 1/2 teaspoons Dijon mustard
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 cup Parmesan cheese
3/4 cup panko breadcrumbs
¼ cup soy sauce
salt and pepper
1 cup basmati rice
3 tablespoon tomato paste
1 potato, cut into cubes
1 teaspoon oregano
2 bay leaves
1 lb ground beef
1 teaspoon paprika
1 teaspoon Italian seasoning
5 carrots
4 red bell peppers
½ white onion
1 can diced green chiles
10 eggs
NEED TO BUY ITEMS:
1 lb. chorizo
3 ¼ cup milk
6 cups cheddar cheese
2 ½ cups frozen hashbrowns
6 stalks celery
13 cloves garlic
1 pound beef steak
3 cups cremini mushrooms
4 cups chicken broth
2 teaspoons chicken bouillon
2-4 pieces naan
1 ½ cup havarti cheese
3/4 cup pearled barley
1 cup frozen peas
7 1/2 cups vegetable broth
2 pounds potatoes, preferably russets
2 tablespoons parsley
1 pound porkloin
GARNISH (optional): cilantro, sesame seeds, green onions, honey, crushed red pepper, parsley, chives, thyme sprigs
SUNDAY: Chicken and Wild Rice Casserole
This Chicken and Wild Rice Casserole is like the opposite of Taylor Swift’s lyric “darling I’m a nightmare dressed like a daydream”. But, don’t judge a casserole by it’s plating lol! This is pure comfort food. I loved the wild rice and the crispy panko topping. This is the perfect Sunday dinner on a chilly fall night.
Ingredients
1 1/2 cups wild rice blend, cooked according to package directions (measure uncooked)
2 cups rotisserie chicken
3 tablespoons oil, divided
4 tablespoons butter, divided
1 onion, diced
3 stalks celery, chopped
3 carrots, chopped
6 cloves garlic, minced
8 ounces cremini mushrooms, sliced
2 cups chicken broth
1 tablespoon cornstarch
1/3 cup flour
2 cups milk
2 teaspoons chicken bouillon
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cheddar cheese, grated & divided
1/2 cup Parmesan cheese, grated
3/4 cup panko breadcrumbs
Directions
Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish with oil.
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onions, carrots and celery and sauté until onions are tender. Add the garlic and sauté 30 seconds; transfer to a bowl using a slotted spoon.
Melt 2 tablespoons butter with a drizzle of oil over medium high heat in the leftover drippings. Add the mushrooms and stir, then arrange in a single layer. Cook each side until deeply golden. Transfer to the veggie bowl using a slotted spoon.
Whisk the chicken broth and cornstarch together in a liquid measuring cup or bowl; set aside.
To the now empty pot (don’t wipe out), melt 2 tablespoons butter with 1 tablespoon oil over medium heat. Whisk in flour and cook, while whisking, for 2 minutes. Reduce heat to low, then gradually whisk in chicken broth/cornstarch and milk, followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
Bring sauce to a simmer, whisking often, until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Parmesan cheese until melted.
Add the chicken/mushroom/veggies and COOKED wild rice blend to the sauce and stir until evenly combined. Taste and seasone with salt/pepper to taste. Transfer to the prepared casserole dish. Top with remaining 1 cup cheese.
Melt 1 tablespoon butter and 1 tablespoon of olive oil in medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese.
Cover the casserole and bake for 30-35 minutes or until hot and bubbly and cheese is melted.
MONDAY: Chorizo & Potato Egg Casserole
An easy go to weeknight dinner for us is, breakfast! This Chorizo & Potato Egg Casserole was super easy to make, had a little Mexican twist, and it was delicious heated up the next day too. My favourite kind of dinner! Even better, this could be made the night before, covered, put into the fridge and popped into the oven after work.
Ingredients
1 lb. chorizo
1 bell pepper, chopped
½ white onion, chopped
1 can diced green chiles, drained
10 eggs
1¼ cup milk
1 cups cheese, shredded plus more for the top
2½ cups frozen hashbrowns
½ teaspoon salt
½ teaspoon pepper
Chopped cilantro, for garnish
Directions
Preheat oven to 350 degrees and spray a 9x13 glass pan with oil.
Heat a skillet over medium-high heat and add chorizo. Break up the chorizo and cook for 5-7 minutes or until there's little to no liquid left in the pan. Transfer chorizo to a bowl lined with a paper towel and set aside.
Add bell pepper and onion to the same pan and cook until they're just tender, about 3-4 minutes. Set aside.
Whisk eggs, milk, salt and pepper together in a bowl until light and fluffy. Stir in green chiles.
Layer prepared pan with frozen diced hashbrowns, chorizo, pepper and onion mixture and shredded cheese.
Pour egg mixture over the top. Sprinkle extra cheese on top and bake for 40-45 minutes. Let casserole cool for a few minutes and garnish with chopped cilantro.
TUESDAY: Vegetable Barley Soup
Finally, it’s soup season! I like using different grains in soups and barley is a favourite of mine. This Vegetable Barley Soup is filling, delicious and perfect for lunch the next day.
Ingredients
3/4 cup pearled barley, rinsed and drained
1 cup frozen peas
4 ½ cups vegetable broth, plus more if needed
1 tablespoon tomato paste
1 tablespoon olive oil, plus extra for drizzling
1 garlic clove, minced
1 onion, diced
1 celery rib, sliced
2 large carrots, diced
1 potato, cut into cubes
1 teaspoon oregano
2 bay leaves
3 thyme sprigs (optional)
salt and pepper, to taste
Directions
Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
Add garlic, thyme, oregano, bay leaves, and stir for about 1 minute.
Add the barley, cubed potatoes, tomato paste, and give a good stir.
Add the vegetable broth, a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25-30 minutesor until the barley is tender. If you need more liquid or if you prefer a thinner soup, add an extra cup of water or broth now.
When the barley is cooked, add the peas and cook for a further 5 minutes. Turn off the heat, then remove the thyme sprigs and the bay leaves. Taste and season with salt and pepper. Garnish with freshly grated parmesan cheese.
WEDNESDAY: Garlic Naan Grilled Cheese Sandwiches
I love the flavour combination of cheese and honey. These Garlic Naan Grilled Cheese Sandwiches were decadent and delicious. The perfect amount of savoury, sweet, gooey, cheesy, yumminess that will leave you craving this easy gourmet sandwich on the regular.
Garlic Naan Grilled Cheese Sandwiches
4
servings5
minutes10
minutesIngredients
4 tablespoons butter, at room temperature
2 cloves garlic, grated
4 tablespoons chopped fresh herbs - parsley, cilantro, chives
8 pieces naan
1 ½ cups cheddar cheese, shredded
½ cup havarti cheese, shredded
Garnish: honey and crushed red pepper flakes
Directions
In a small bowl, mix together the butter, garlic, and herbs.
Spread one side of each piece of naan with garlic/herb butter. Flip the naan over and layer the cheese on half of the naan pieces.
Heat a large skillet over medium heat. Place the naan (the buttered sides should be on the outside), one at a time, in the skillet and cook until golden on each side, about 3-4 minutes per side. Serve topped with honey, chili flakes, and salt, if desired.
THURSDAY: Pork Chop Suey & Rice
I love a good Asian dish that isn’t overpowered by the saltiness of soy sauce. This Pork Chop Suey & Rice was an authentic and mild flavour that was so good, we didn’t have any leftovers.
Ingredients
½ cup vegetable broth
¼ cup soy sauce
3 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 lb pork loin, trimmed and cut into bite-sized pieces
salt and pepper, to taste
2 celery ribs, thinly sliced
1 onion, thinly sliced
1 bell pepper, cut into thin strips
2 cups mushrooms, sliced
sesame seeds & sliced green onions, garnish
Directions
In a small mixing bowl whisk together chicken broth, soy sauce, garlic, and cornstarch; whisk until well combined and set aside.
Heat vegetable oil in a wok set over high heat.
Add pork pieces to the hot wok and stir fry for about 4 to 5 minutes, or until browned on all sides and cooked through. Remove the pork from the wok and set aside.
To the wok, add celery, onions, pepper strips, and mushrooms; cook over high heat for 4 to 5 minutes, or until softened.
Stir previously prepared sauce; add it to the wok and cook for 1 minute, or until thickened.
Add pork and pork juices back into wok and cook for 20 seconds, or until heated through.
Remove from heat. Garnish with green onions and sesame seeds and serve over rice.
FRIDAY: Cheesy One Pot Beef and Potatoes
I didn’t realize when I made this weekly meal plan how much cheese was in it lol when I meal plan, I obviously pick recipes that I’m craving and This Cheesy One Pot Beef & Potatoes definitely hit the spot! Cheesy and delicious and perfect for a weeknight dinner.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
2 lbs potatoes, preferably russets
2 bell peppers, chopped
1 lb ground beef
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon Italian seasoning
½ teaspoon salt
2 tablespoons tomato paste
2 tablespoons parsley, chopped more for serving
2 cups chicken broth
1 ½ cups cheddar cheese, grated
Directions
Peel the potatoes, cut lengthwise in half and slice into ¼ inch thick slices.
Heat oil and butter in a large nonstick skillet over medium high. Add potatoes and cook for about 6 minutes until they’re golden brown on all sides. Remove from skillet.
To the same skillet, add peppers, cook for 3 minutes until they start to soften. Add ground beef, break up into pieces and cook until slightly browned, about 2 minutes.
Add garlic and onion, cook until fragrant, about 2 minutes. Add salt, chili flakes, pepper, paprika and Italian seasoning. Stir in tomato paste.
Add parsley and potatoes, stir gently until combined. Pour in chicken broth, cover with lid and cook for about 10 minutes until the potatoes are tender. When ready, sprinkle cheddar on top, close the lid and let it melt completely. Garnish with parsley.
SATURDAY: Cheesesteak Tortellini in Rich Havarti Sauce
Now, I know that cheesesteak is usually made with provolone cheese, but I couldn’t find any. Also, I was buying Havarti for the grilled cheeses and didn’t want it to go to waste so we used Havarti for both recipes. This Cheesesteak Tortellini in Rich Havarti Sauce was SO good! I also had a red pepper in the fridge so we threw it in as well!
Cheesesteak Tortellini in Rich Havarti Sauce
4
servings5
minutes25
minutesIngredients
1 package cheese tortellini
1 tablespoon olive oil
1 large onion, sliced
- 1 clove garlic, minced
1 pound beef steak, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup beef broth
2 tablespoons Worcestershire sauce
1 cup havarti cheese, shredded
Directions
Cook the tortellini according to package directions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onions, garlic and bell peppers (if using) and cook until they are tender.
Increase the heat to medium-high and add the cubed beef steak. Season with salt and pepper, and cook until the beef is browned.
Stir in the beef broth and Worcestershire sauce, bring it to a simmer, and cook for 5 minutes.
Reduce the heat to low, add the cooked tortellini to the skillet, and toss everything together.
Sprinkle the cheese over the top and cover the skillet until the cheese melts.
Check out How Was Your Week, Honey? Episode #400 Pebbling. This week, we get together on Thanksgiving weekend to discuss: cleaning up, Greenland Sharks, Threads, technology, child thieves, Oliver, SOW, awkward moments, and Dirty Dancing.
I’m proud to tell you that my Fall Baking post was featured on last week’s An Artful Mom, Thursday Favorite Things Link Party! Two weeks until my infusion. The crap gap is limiting how much I was able to do this week. I managed to get out for coffee with my MMBesty, sat in the sunshine with Oliver, and had my Dad over for his birthday dinner. His favourite, meatloaf! On Saturday Ninja and I prepped for Thanksgiving dinner while SBean changed our house decor to a more “Thanksgiving/fall aesthetic“ lol and HBear went to her boyfriend’s house for Thanksgiving dinner. On Sunday we celebrated Thanksgiving with the whole family. We also had our 15th annual Thanksgiving family hockey pool. Ninja rocked his chef duties and made the most delicious and juicy turkey with all the fixins! I am thankful every day for him and that we are able to share our table with our loved ones. Happy Thanksgiving.
2 thoughts on “October Meal Plan”
Great meal plan! The Naan grilled cheese looks amazing!
Thanks! It’s my new favourite sandwich! Cheese and honey, yummmm!