I’m always looking for more ways to stretch our grocery budget so I wanted to create a menu with as many meals as I could with $75 in groceries. I’ve made about 110 meals, including 6 breakfast ideas and 10 dinners ideas, some of which can be eaten multiple times with these ingredients.
I hope you enjoy the recipes and please let me know in the comments if you’ve tried anything and what changes you made; I’m always looking for new ideas. I hope you enjoy!
Grocery List
- 28 oz Can Crushed Tomatoes
- 3 Bell Peppers
- 4 Onions
- Polska Kielbasa
- 2 lbs Ground Turkey
- 12 oz Shredded Cheese
- 1 package Sliced Cheese
- 5 lbs Potatoes
- Salsa
- 1 Can Corn
- 4 lbs Pinto Beans
- 1 packet Taco Seasoning
- 5 lbs Flour
- Baking Powder
- Tostada Shells
- 2 Bulbs Garlic
- 1 lb Pork Sausage
- 2 (8 oz) can Tomato Sauce
- Greek Yogurt
- 2 Dozen Eggs
- Brown Sugar
- 1 Head Lettuce
- 8 oz Cream Cheese
- 2 lbs Bananas
- 1 Half Gallon Milk
- 3 (7 oz) Macaroni Noodles
- Green Onions
- 1 package Frozen Broccoli
- 1 lb Fresh Tomatoes
- 1 lb Butter
- 3 lbs Apples
- 32 oz Chicken Broth
- Oats
- 2 lb White Rice
- 1 Lime
For step-by-step instructions, checkout my YouTube video for this meal plan:
There are several recipes in this post, so to make things easier, here’s a handy clickable list!
Table of Contents (Click to Collapse)
- Grocery List
- Banana Overnight Oats
- 3-Ingredient Bagels
- Oatmeal with Bananas or Apples
- Brown Sugar Butter Syrup
- Pancakes
- Breakfast Burrito Bowls
- Biscuits
- Sausage, Biscuit, and Gravy Breakfast Casserole
- Tortillas
- Copycat Crunch Wrap and Nacho Cheese Sauce
- Refried Beans
- Tostadas
- Tortillas Chips and Nachos
- Pinto Beans in Chili Sauce
- Sheet Pan Quesadillas
- Loaded Fries
- Pinto Bean Chili
- Chili Mac
- Sheet Pan Kielbasa and Spanish Rice
- Basic Beans and Rice
- Creamy Garlic Pasta
Banana Overnight Oats
Banana Overnight Oats
Protein packed and perfect for an on-the-go option that can be made in advance
Ingredients
- 1 Banana
- 1 cup Oats
- 1 cup Milk
- 2 Tbsp Brown Sugar
- 1/2 cup Greek Yogurt
- Optional Toppings: berries, slivered almonds, honey
Instructions
- In a small casserole dish, smash the banana with a fork until the bottom of the dish is covered.
- Top with oats, milk, brown sugar, and Greek yogurt, then gently mix until combined.
- Cover with plastic wrap and keep in the refrigerator overnight.
- Serve with any optional toppings and enjoy!
3-Ingredient Bagels
3-Ingredient Bagels
Protein Packed Bagels that Use Very Few Ingredients
Ingredients
- 2 cups Flour
- 1.5 Tbsp Baking Powder
- 1-2 cups Greek Yogurt
- Water for brushing
- Optional toppings: everything but the bagel seasoning, cheese, etc.
Instructions
- Preheat oven to 350°
- In a large mixing bowl, mix together the flour and baking powder.
- Add in 1 cup of yogurt and mix until combined. Add more yogurt and mix until you end up with a dough that just barely starts coming away from the sides of the bowl. It should still be a little sticky.
- Turn the dough out onto a floured surface and need for 3-4 minutes. If the dough is too sticky to work with, add more flour as needed. Shape into a ball and divide into 8 pieces.
- Roll each piece into a ball and poke a whole in the center. Stretch and work the dough to create a uniform ring shape.
- Place on a baking sheet lined with parchment. Brush each bagel with water.
- Bake for 22-25 minutes, then increase the temperature of the oven to 400° and continue baking for 3-5 minutes or until the tops have browned.
- Remove from oven and allow to cool on the baking sheet for 20 minutes. Slice and serve. Bagels can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
Egg and Cheese Bagel Sandwiches
Ingredients
- 1 tbsp Butter
- 4 Bagels
- 4 Eggs
- 4 Slices Cheddar Cheese
- 1/2 cup Water or Milk if desired
Instructions
- In a small bowl, add eggs and milk or water (if desired), whisk until eggs are beaten.
- In a medium skillet, melt butter on medium heat. Once butter has melted, pour eggs in. Push eggs around in the pan until cooked through.
- In the meantime, toast bagels in a toaster or oven, if desired.
- Divide eggs evenly between each bagel and top with sliced cheese. Serve and enjoy.
Notes
*Notes – These can also be wrapped in parchment paper and frozen in an airtight container for up to 3 months.
Oatmeal with Bananas or Apples
Oatmeal
Ingredients
- 1/2 cup Oatmeal
- Water or Milk
- Brown Sugar
- Bananas or Apples sliced or chopped
- Optional Toppings: Slivered Almonds
Instructions
- Make the oatmeal as directed on the packaging.
- Serve topped with brown sugar, bananas or apples, and slivered almonds, if desired.
Notes
Notes: Honey or maple syrup can be used instead of brown sugar. Add any toppings you enjoy!
Brown Sugar Butter Syrup
Brown Sugar Butter Syrup
Ingredients
- 2 cups Brown Sugar
- 1 cup Water
- 1/2 cup Butter
Instructions
- In a medium pot, combine brown sugar and water and stir. Heat over medium heat and continue stirring until sugar is dissolved. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Add butter and stir until melted. Take off the heat and allow to stand 5 minutes before serving.
Notes
*This recipe can be halved or doubled!
Pancakes
Pancakes
Ingredients
- 1 ½ cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 Tbsp Brown Sugar
- ¼ tsp Salt
- 1 ¼ cups Milk
- 3 Tbsp Butter melted
- 1 Egg
Instructions
- In a large mixing bowl, add flour, baking powder, sugar, and salt and stir until completely combined. Use a sifter, if possible.
- Add milk, melted butter, and egg and stir until just combined, don’t over mix.
- Heat a large skillet or pan over medium heat. Add oil or butter to grease the pan. Pour pancake batter, about ¼ cup at a time. Cook until the edges are dry and the middle is bubbly. Flip and brown on the other side, about 1-2 minutes more. Serve warm or freeze for later!
Breakfast Burrito Bowls
Breakfast Burritos or Bowls
Ingredients
- 1.5 lb Potatoes peeled and diced
- 6 eggs
- 2 Tbsp Milk
- 1/4 tsp Salt
- 1/2 tsp Garlic Powder
- 1/4 tsp Pepper
- 1 Tbsp Butter
- 6 Tortillas
- 1/2 cup Shredded Cheese
- Salsa
Instructions
- In a medium pot, add diced potatoes, cover with cold water, season with salt, bring to a boil and cook for 9 minutes or until tender. Drain and set aside.
- Meanwhile, in a medium mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until combined.
- Heat a large pan over medium heat and add butter. Once butter has melted, add the egg mixture. Cook, pushing eggs around, until cooked through. Set aside.
- Place tortillas on a microwave safe plate and heat in the microwave for 20-30 seconds or until soft.
- Assemble burritos by placing a tortilla on a plate and topping with eggs, potatoes, and cheese. Fold the tortilla to make burrito and serve with salsa, hot sauce, and any toppings you like!
Biscuits
Biscuits
Ingredients
- 2 cups Flour
- 1 Tbsp Baking Powder
- 1 Tbsp Sugar
- 1 tsp Salt
- 6 Tbsp Butter stored in the freezer for 20 minutes before using
- 3/4 cup Milk
Instructions
- In a medium mixing bowl, stir together the flour, baking powder, sugar, and salt until combined.
- Use a box grater to grate the butter directly from the freezer. Add it the flour mixture and mix until the mixture looks like coarse crumbs.
- Using a spatula, stir in the milk until just combined. Don’t over mix.
- Turn dough out onto a floured surface and gently form the dough together.
- Fold the dough in half, turn 90 degrees, then fold in half again. Repeat this 5 times. Use your hands to flatten the dough to about 1” thickness (don’t use a rolling pin).
- Use a biscuit cutter or glass to cut out 6-7 biscuits. Work the remaining dough back together and cut another biscuit.
- Add biscuit dough to a recipe or you can bake them as is at 425° for about 12 minutes or until tops just start to brown.
Sausage, Biscuit, and Gravy Breakfast Casserole
Sausage, Biscuit, and Gravy Breakfast Casserole
Ingredients
- 1 12- oz tube refrigerated biscuits or 6-8 Homemade Biscuits uncooked
- 6 eggs
- 1/2 cup milk
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 lb cooked sausage
- 1 cup shredded cheese
- For the gravy:
- 4 Tbsp. butter
- 4 Tbsp. flour
- salt & pepper to taste
- 1-2 cups milk
Instructions
- Grease a 9×13 casserole dish and set aside.
- Cut each biscuit into 8 pieces and set aside.
- In a medium pan, brown the sausage until fully cooked. Drain the excess fat and set the sausage aside.
- In a bowl, mix the eggs, 1/2 cup milk, 1/2 tsp salt, and 1/2 tsp pepper. Set aside.
- In a saucepan, melt the butter. Stir in flour, salt, and pepper, and slowly add the milk. Add more milk until you’ve reached the desired consistency. Simmer, stirring, until it’s thickened.
- In the greased 9×13 casserole dish, layer the biscuits in an even layer on the bottom and then top with sausage, cheese, egg mixture, and gravy.
- Bake at 350°F/180°C for 35-45 min, until the eggs on the bottom are cooked. Enjoy!
Tortillas
Tortillas
Ingredients
- 2 cups Flour
- 1/2 tsp Salt
- 3/4 cup Water
- 3 Tbsp Olive Oil
Instructions
- In a large mixing bowl, mix together flour and salt until combined. Add water and olive oil and mix until a dough forms.
- Turn the dough out onto a floured surface and knead about 10 times. Let the dough rest for 10 minutes.
- Cut dough into 8 equal pieces. Roll each piece into 8-10 inch circles.
- In a non-stick or greased skillet, cook tortillas over medium heat until lightly browned and bubbles form. Flip and brown on the other side. Serve or store in an airtight container in the refrigerator.
Notes
*This recipe makes 8. I made 4 times this recipe to make 32 tortillas for this meal plan
Copycat Crunch Wrap and Nacho Cheese Sauce
Nacho Cheese Sauce
Ingredients
- 1 Tbsp Butter
- 1 Tbsp Flour
- 1/2 cup Milk
- 1 cup Cheddar Cheese shredded
- 1/2 tsp Garlic Powder optional
- A pinch Cayenne Pepper optional
Instructions
- In a small sauce pot, melt butter on medium heat. Once the butter has melted, add flour and mix until combined. Sauté, stirring frequently, until flour is golden, about 2 minutes.
- Slowly stir in milk until completely combined and there are no lumps. Add optional seasonings and stir.
- Turn off the heat and add the cheese, stirring until completely melted and smooth.
Copycat Crunch Wraps
Ingredients
- 1 lb Ground Turkey
- 1 packet Taco Seasoning
- 8 Tortillas
- 4 Tostada Shells
- 1/2 cup Nacho Cheese Sauce
- 1/2 cup Greek Yogurt
- 1 cup Shredded Lettuce
- 1/2 cup Tomatoes diced
- 1 cup Cheddar Cheese shredded
- Oil for frying vegetable, avocado, etc
Instructions
- On a cutting board, stack 4 tortillas and place a tostada shell on top. Trace the outline of the shell with a paring knife. Remove the tostada shell and carefully cut the excess tortillas away until circles the same size as the tostada shell remains.
- In a large sauté pan, heat a tablespoon of oil over medium heat and brown the turkey until cooked through.
- Once turkey is almost complete cooked through, add taco seasoning and 2/3 cup water. Stir and bring to a boil. Reduce heat and simmer for 3-5 minutes, until thickened and the turkey is completely cooked through.
- Place 1 tortilla on a plate or cutting board and place taco meat in the center, making sure to leave a large border to allow the sides to be folded later. Top with a quarter of the nacho cheese.
- Place toasted shell on top, spread Greek yogurt evenly on top, and then top with lettuce, tomatoes, and shredded cheese.
- Place the circle cutout tortilla on top and fold the larger tortilla over the top, towards the center, creating pleats. Quickly turn the Crunchwrap over so the pleats are on the bottom.
- In a large skillet, heat oil over medium heat. Place Crunchwrap in skillet carefully with the seam side down and cook until the tortilla is golden and crispy, about 3 minutes. Carefully flip and cook for another 2-3 minutes or until crispy. Repeat with remaining wraps.
- Serve and enjoy!
Refried Beans
Refried Beans
Ingredients
- 1 lb Dried Pinto Beans
- 2 Garlic Cloves smashed
- 1/2 Onion quartered or chopped
- 6 cups Water
- 1 tsp Salt
- 2 Tbsp Cooking Oil
Instructions
- Rinse beans and pick out any bad beans, rocks etc.
- Place beans in large stock pot and cover with 6-8 cups of water. Let soak 8 hours or overnight.
- Drain water. Add garlic, onion, and salt to beans in the same large pot. Top with 6 cups of water and stir. Add more water if beans aren’t fully submerged.
- Bring to a boil, cover, reduce the heat, and simmer on low for 30 minutes.
- Remove the lid and continue to cook for about 30-60 minutes or until beans are easily mashed.
- Heat a large, heavy pan over medium heat (cast iron would work well but any large pan will work). Once the oil is hot, carefully ladle the bean mixture into the skillet. Cook beans in the pan, while mashing with the spoon or a potato masher. Add more bean broth, as needed to reach desired consistency. Serve warm or store in the refrigerator in an airtight container.
Tostadas
Tostadas
Ingredients
- 4 Tostada Shells
- 2 cups Refried Beans
- 1/2 cup Salsa
- 1/4 cup Cheddar Cheese shredded
- 3 cups Lettuce shredded
- 1/2 cup Tomato diced
- 1/4 cup Onion diced
Instructions
- Place tostada shell on a plate and top with beans, salsa, cheddar cheese, lettuce, tomato, onions, and any additional toppings you like. Serve and enjoy!
Tortillas Chips and Nachos
Tortilla Chips
Ingredients
- 4 Tortillas
- Oil for frying avocado, vegetable, etc
- Salt
Instructions
- Stack the tortillas on top of each other on a cutting board. Cut the tortillas into 8 triangle pieces.
- In a large pan, heat about 1/4 inch of oil over medium heat. Once oil is heated, carefully put tortilla pieces into oil in one even layer and fry until browned, about 4 minutes. Carefully turn over and brown on the other side, about another 1-2 minutes. Remove chips to a paper towel lined plate and season with salt. Repeat with the rest of the tortillas. Serve and enjoy!
Nachos
Ingredients
- Chips
- 1 cup Refried Beans
- 1/2 cup Taco Meat
- 1/2 cup Nacho Cheese
- 1 cup Tomatoes diced
- 1/2 cup Onions diced
- 2 Green Onions sliced
- Greek Yogurt
- Salsa
Instructions
- Place one layer of chips on a plate and top with refried beans, nacho cheese, and taco meat.
- Top with another layer of chips, beans, cheese, and taco meat. Then top with tomatoes, onions, green onions, greek yogurt, and salsa. Serve and enjoy!
Pinto Beans in Chili Sauce
Chili Beans
Ingredients
- 1 lb Dried Pinto Beans
- Kosher Salt
- Black Pepper
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- For the sauce:
- 1 8oz can Tomato Sauce
- 1 Tbsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Instructions
- Pick through beans and throw out bad beans and rocks. Rinse and add beans to a large pot or bowl. Cover with 6-8 cups of water and soak for at least 6 hours or overnight.
- Drain and rinse the beans and add to a large pot. Cover with water and add salt, pepper, garlic powder, and onion powder. Bring to a boil, reduce the heat, cover, and cook for 30 minutes.
- Uncover, stir, and continue to simmer for 45-60 minutes or until beans are soft and most of the water is gone.
- Add tomato sauce, chili powder, garlic powder, and onion powder, stir until completely combined. Allow to simmer for about 5-10 minutes, stirring occasionally.
- Serve immediately or separate and freeze for later.
Sheet Pan Quesadillas
Sheet Pan Quesadillas
Ingredients
- 1/2 lb Ground Turkey
- 1/2 Onion diced
- 2 Tbsp Taco Seasoning
- 1/2 cup Water
- 6-8 Tortillas
- 1 cup Cheddar Cheese shredded
- 2 cups Chili Beans
- 1 can Corn drained
- Toppings: Salsa, Greek Yogurt, Green Onions
Instructions
- Preheat the oven to 425°
- In a medium pan, brown ground turkey. Add onion and continue cooking until turkey is cooked through and onions are soft. Add taco seasoning and water and stir. Bring to a boil, reduce the heat, and simmer for 5 minutes or until thickened.
- Line a baking sheet with 4-6 Tortillas, covering the bottom of the pan completely and allowing some of the tortillas to hang over the edges.
- Top with cheese, meat, beans, corn, and more cheese, making sure to leave a border to allow for folding.
- Top with 1-2 tortillas. Carefully fold the bottom tortillas over the top tortilla until completely covered on all sides. Place another baking sheet on top. Bake for 25 minutes.
- Remove from oven, allow to rest for 5 minutes, slice and serve with optional toppings!
Notes
Homemade Taco Seasoning –
1 Tbsp chili powder, 1 ½ tsp ground cumin, 1 tsp sea salt, 1 tsp ground black pepper, ½ tsp ground paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp dried oregano
Loaded Fries
Loaded Fries
Ingredients
- 3 lbs Potatoes
- Oil
- Salt
- Pepper
- Onion Powder
- Garlic powder
- 1 cup Cheddar Cheese shredded
- 1/2 lb Taco Meat cooked
- 2 cups Chili Beans
- 3 Green Onions sliced (optional)
- 1/4 cup Onion diced (optional)
- 1/2 cup Tomatoes diced (optional)
Instructions
- Preheat the oven to 425°
- Peel the potatoes and cut into long, thin slices, about 1/4 inch thick. Add to a bowl and cover with very hot water and let sit for 10 minutes. Strain and place fries on a clean kitchen towel or paper towels and pat dry.
- Wipe out bowl and place fries back into the bowl. Toss with oil, salt, pepper, onion powder, and garlic powder. Place on baking sheets in one even layer and bake for 25 minutes. Carefully flip the fries and continue cooking for another 20 minutes or until fries are golden.
- Once cooked, place one layer of fries on an oven safe plate and top with taco meat, chili beans, and shredded cheese. Bake until cheese is melty, about 1-2 minutes. Remove from the oven and add another layer of fries, taco meat, beans, and cheese and bake for 1 minute more.
- Serve with optional toppings and enjoy!
Pinto Bean Chili
Pinto Bean Chili
Ingredients
- 1 lb Dried Pinto Beans picked over and rinsed
- Oil
- 1/2 Onion diced
- 3 Cloves Garlic minced
- 4 cups Vegetable Stock or Water
- 2 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1/2 tsp Sugar
- 1 28 oz can Crushed Tomatoes
- 1 Green Bell Pepper diced
- Salt
- Pepper
- Toppings: Shredded Cheddar Cheese, Greek Yogurt, Diced Onions, Hot Sauce
Instructions
- Place beans in a large pot or bowl and cover with water. Cover and let stand for 6-8 hours or overnight. Strain the beans and set aside.
- In a large pot, heat the oil over medium heat. Add onions and saute until soft and translucent, about 3-4 minutes. Add garlic and saute until fragrant, about 30 seconds.
- Add stock or water, chili powder, cumin, sugar, and beans. Stir, bring to a boil, cover, reduce heat, and simmer for 60-90 minutes or until beans are cooked through and tender.
- Add crushed tomatoes and bell pepper and bring to a simmer. Cook for 15-20 minutes or until bell peppers are tender. Add salt, pepper, and more seasonings to taste.
- Serve with optional toppings and enjoy!
Chili Mac
Chili Mac
Ingredients
- 4 cups Chili
- 7 oz Macaroni Noodles
- 2/3 cup Shredded Cheese
Instructions
- Cook noodles according to the packaging, strain, and set aside.
- In a large pan, heat chili over medium heat until bubbly. Add cooked noodles and stir. Continue cooking until mixture is bubbly and cooked through. Stir in the cheese until melted. Serve and enjoy!
Sheet Pan Kielbasa and Spanish Rice
Sheet Pan Kielbasa with Spanish Rice
Ingredients
- 2 Green Bell Peppers sliced
- 1 Onion chopped
- 1 Polska Kielbasa sliced
- Oil
- Salt
- Pepper
- Dried Oregano
- Dried Parsley
- Garlic Powder
- Onion Powder
- Paprika
- 2 cups Rice
- 1 8oz can Tomato Sauce
- 3 Garlic Cloves minced
- 4 cups Water or Chicken Broth
- Cumin
- Salt
Instructions
- Preheat oven to 400° F and line a baking sheet with parchment or foil.
- Place bell peppers, onions, and any other veggies on the baking sheet. Drizzle with oil and season with salt, pepper, oregano, parsley, garlic powder, onion powder, and paprika, to taste. Toss to coat and then bake for 20 minutes. After 20 minutes, remove from oven, add Kielbasa, toss, and bake for 20 minutes more or until veggies are cooked through.
- Meanwhile, heat 1 Tbsp oil in a large pot over medium heat. Add rice and cook, stirring frequently, until browned, about 5 minutes.
- Stir in tomato sauce, garlic, water or broth, cumin, and salt to taste, and stir. Bring to a boil, cover, reduce heat, and cook until rice is cooked through, about 20 minutes for white rice. Turn off heat and let stand for 5 minutes.
- Serve rice, Kielbasa, and veggies together and enjoy!
Basic Beans and Rice
Basic Beans and Rice
Ingredients
- 2 Tbsp Oil
- 1/2 Onion diced
- 4 Garlic Cloves minced
- 1 Tbsp Paprika
- 1 Tbsp Cumin
- 6 cups Water
- Salt
- 1 lb Dried Pinto Beans
- 1 cup Rice
- 2 cups Vegetable broth or water
- Salt
- Pepper
- Lime cut into wedges
- Optional toppings/sides: Salsa, hot sauce, tortillas, chips, cheese, Greek yogurt
Instructions
- In a large stock pot, heat oil over medium heat and sauté onions, stirring occasionally, until soft and translucent. Add garlic and sauté until fragrant, about 30 seconds.
- Add paprika, cumin, water, beans, and salt, to taste. Stir and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove the lid and continue to cook until beans are cooked through, about 30-60 minutes more.
- Meanwhile, in a small pot, add rice and water or broth, bring to a boil, cover, reduce to low, and simmer for 20 minutes or until rice is cooked. Once cooked, season with salt to taste.
- Serve rice and beans in a bowl with lime wedges, tortillas, chips, salsa, and any toppings you like!
Creamy Garlic Pasta
Creamy Garlic Pasta
Ingredients
- 4 Tbsp Butter
- 3 Cloves Garlic minced
- 2 1/2 cups Milk
- 28 oz Chicken or Vegetable Broth
- 14 oz Macaroni Noodles
- 2/3 cup Parmesan Cheese or Shredded Cheddar Cheese
- Salt
- Pepper
Instructions
- In a large pan, melt 2 tablespoons of butter. Once melted, add garlic and saute until fragrant.
- Add milk, broth, and remaining 2 tablespoons of butter, and stir. Bring to a boil and then reduce heat to medium. Add noodles and cook according to the time on the packaging.
- Turn off the heat, add the cheese, and stir until combined. Season with salt and pepper to taste. Serve with broccoli or any cooked protein you like!
Disclaimer: This post is the opinion of the author. Always speak to your doctor before beginning any exercise plan or changes to your lifestyle. The information provided in this post is for entertainment purposes only and is not intended to provide medical, legal, or other professional advice. Read and/or use any of the information from this post at your own risk. Some or all of the links displayed on this site may be affiliate links.
