Weekly Dinners for 4 under $100 – Menu 1 will give you ideas or the exact menu and grocery list for this weeks dinners. Substitute different vegetables if you don’t like the ones I’ve selected. Also, if you don’t like some of the spices found in the recipes substitute them for ones you do like.
All recipes are suggestions. I can’t remember the last time I followed a recipe exactly to how it was written. I use what I have to keep cost down. If I don’t have the pasta it calls for I just make one I do have. If I don’t have the type of beans it suggests I use ones I do have.
The very best way to save money is to make a larger batch of something you are already cooking and eat it two or three times in a week. Andrew and I really enjoy leftovers and as a bonus we don’t need to cook that night.
I love to stretch my grocery budget by cooking a large piece of meat and making multiple meals. Sunday is my slow cooking day. I don’t mind making meals that will take longer especially if they provide meals for the rest of the week.
Dinners for the week - About $83.35
Monday
- Chicken Fried Rice
- Side:
- Salad
Tuesday
- Stuffed Potato with BBQ Chicken
- Side:
- Salad
- Broccoli
Wednesday
- Salisbury Steaks
- Side:
- Mashed Potatoes
- Broccoli
Thursday
- Turkey Enchilada Casserole
- Side:
- Corn
Friday
- Ravioli with Roasted Frozen Vegetables
- Side:
- Garlic Bread
Saturday
- Leftovers
- Turkey Enchilada Casserole
- Side:
- Corn
Grocery List - Store brand (Metro Detroit)
Prep the week!
I like to gather my storage containers before I start my prep. I love the look of the table with all of the containers and as I make progress the containers disappear leaving me with a sense of accomplishment and encouragement to keep going. This picture is an example of one of my prep weeks.
Storage containers needed:
I like to use a sticky note or paper with a piece of tape to label my prep containers with the name of the meals.
- 1 spice container (Roasted Chicken)
- 4 cup; coleslaw (Side)
- 1 cup; chicken broth (Roasted Chicken, Stuffed Potato)
- 3 cup; cooked rice (Chicken Fried Rice)
- 3 cup; diced onions (Chicken Fried Rice, Salisbury Steak, Ravioli)
- 2 cup; diced green pepper & onion. (Turkey Enchilada Casserole)
- 1 cup; green onion (Stuffed Potato, Turkey Enchilada Casserole)
- 5 cups; chopped broccoli (Side)
- 1 cup; 1 chopped lemon (Roasted Chicken)
- 1/4 cup; peeled garlic cloves
Let’s start prepping!
I like to use a vegetable chopper to speed up this process.
Roasted Chicken
Mix up the seasoning for the roasted chicken. Add the spices to a small container or spice jar. We are doubling the recipe so we are doubling the spices.
- 3 teaspoons salt-free lemon-pepper seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon dried thyme
Set seasoning aside until we are ready to make the chicken.
- Cut lemon in half and place in a 1 cup container; refrigerate.
Sides
- Prepare the coleslaw
- Wash and chop broccoli bite size and store in 5 cup container; refrigerate.
- Peel 5 cloves of garlic and place them in 1/4 cup container; refrigerate.
Chicken Fried Rice
In a rice maker or pot make 3 cups of cooked rice:
- Open chicken broth and add 1 cup to a container and store in the refrigerator for later use.
- Take the remaining chicken broth and put it in a measuring cup.
- Add water to match package directions for 3 cups of brown or white rice. Store cooked rice in the refrigerator.
Chicken Fried Rice, Salisbury Steaks, & Ravioli
- Dice 3 onions and place in a 3 cup container; refrigerate.
Stuffed Potato with BBQ Chicken & Turkey Enchilada Casserole
- Chop all of the green onions and place in 1 cup container; refrigerate.
Turkey Enchilada Casserole
- Dice 1 onion and place in a 2 cup container; set aside
- Dice 1 green pepper and place in the container with diced onion; refrigerate.
Tips and Tricks for the daily meals to go flawlessly!
Always start by reading the recipe all the way through then read my tips. Doing this before you start will help prevent “surprises” along the way.
If I’ve posted it then I have eaten it and called it good. Also, I know that the portions should work because I have done it. No guess work here.
Measuring out your portion might be new for you and still leave you hungry after the meal. This is normal and it will take your body time to adjust. Try these tips:
- Don’t miss your afternoon snack because being ravenous at dinner time will lead to over eating.
- Drink 8 ounces of water before you begin your meal and after you end your meal.
- Eat a salad or raw vegetables with your meal.
- Eat a piece of fruit after a meal like an apple, pear, orange, etc. This will subside the hunger and it’s good for you.
- Wait 1 hour after your meal and if you are still hungry make some pop corn.
Crockpot Lemon Whole Chicken
Roasted Lemon Whole Chicken
In the morning:
- Remove both chickens from the refrigerator.
- Prep the chickens:
- Gather the spices, cut lemons, onion, smash garlic and fresh rosemary.
- Chop 1 tablespoon of fresh rosemary and set aside in a prep bowl for the potatoes. Use the remainder of the rosemary sprigs for the chickens.
- Prepare both chickens following the recipe.
- I usually rub 1.5 teaspoons of seasoning under the skin of the chicken and 2 teaspoons of seasoning over the chicken.
- I put the chicken I am roasting for dinner back into the refrigerator until I am ready to bake.
- Let’s start cooking the crockpot chicken that will be used for Monday and Tuesday’s dinners. I like a tender pull apart chicken for these recipes. Grab your crock pot, add the chicken and 1 cup of water then set on low for 5-6 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180° F.
- Once this chicken is done cooking let it rest for 1 hour or until it is cool enough to handle. Remove the meat from the bones and store the meat in refrigerator for other meals. Discard the bones.
Herb-Crusted Potatoes Recipe
In the evening:
- Start to roast the chicken and potatoes! Preheat your oven to 375° F.
- Get the chicken ready for the oven by following the roasted lemon chicken recipe above.
- Prep the potatoes:
- After the chicken is in the oven prep your herb crusted potatoes following the recipe above as directed.
- I don’t pay attention to the type of potato. I have cooked this recipe with red skin, yukon gold, and russet. In my opinion they all taste good.
- I leave the sheet pan with seasoned potatoes on the counter until I am ready to bake.
- I like to baste the chicken with broth after the first 30 minutes then every 20 minutes. Measure out ½ cup of chicken broth and use a brush to baste.
- After 30 minutes of the chicken roasting you can add the potatoes to the bottom rack in the same oven as the chicken unless you have two ovens then you can roast the potatoes as directed in the recipe.
- Stir potatoes and baste the chicken every 20 minutes. Potatoes will take about 60 minutes to cook. Serve with coleslaw. Enjoy!
Chicken Fried Rice
This is a great fast fix when time is short!
- Portion out 2 cups of shredded chicken and then save the rest for Tuesday night’s dinner.
- Measure 1/2 cup (1 small onion) from the prepared onion storage container.
- Follow the chicken fried rice recipe as directed.
- Place salad into a bowl
- I like to sprinkle a little green onion onto my salad. Enjoy!
Stuffed Potato with BBQ Chicken
- Follow the recipe as directed.
- Add to a sheet pan:
- 1 pound broccoli to a sheet pan
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon pepper.
- Mix well to coat broccoli evenly.
- Once potatoes are 15 minutes from being cooked add broccoli sheet pan to the oven. Stir at 7 minutes then bake for another 8 minutes remove broccoli from the oven. Enjoy!
Salisbury Steaks
- Start by getting 4 potatoes cooking either boil or steam.
- Follow the Salisbury Steak recipe as directed.
- Once the meat is simmering check to see if the potatoes are done. If yes, scoop into a glass bowl and do not remove the cooking liquid.
- Bring the cooking liquid back to a boil for the broccoli add water if needed. Cook broccoli for 3 to 4 minutes in boiling water then drain.
- Mash potatoes by adding:
- 1 tablespoons of butter
- 1/8 cup of milk
- salt and pepper to taste. Enjoy!
Turkey Enchilada Casserole
I consider this comfort food. If you don’t like black beans just leave them out. If you don’t like corn tortillas then use flour. I personally don’t like the taste of corn tortillas so I substitute flour tortillas. I prefer diced tomatoes with green chilies versus stewed.
- Follow the recipe as directed.
- After you uncover the casserole start to boil your water for corn.
- Add 2 cups of corn for 4 minutes then drain.
- Add the corn back to the pan with:
- 1 teaspoon of butter
- 1/4 teaspoon salt
- 1/4 teaspoon of pepper
- I like to sprinkle my casserole with a little green onion. Enjoy!
**Be sure to set aside 4 servings of casserole for dinner on Saturday night.
Ravioli with Roasted Frozen Vegetables
- This is better with roasted fresh vegetables but when my budget is pinched I use frozen vegetables.
- Add the garlic bread to the oven when you stir the vegetables. This will ensure everything will be done at the same time. Enjoy!
- Boil water for corn.
- Add 2 cups of corn for 4 minutes then drain.
- Add the corn back to the pan with:
- 1 teaspoon of butter
- 1/4 teaspoon salt
- 1/4 teaspoon of pepper.
- Warm Turkey Enchilada Casserole in the microwave or oven. Enjoy!
