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Extreme Menu 2 – Family of 4

Featured this week: Pulled Pork ~ ~ Enchilada Casser-Ole ~ ~ Egg Burrito ~ ~ Crockpot Chicken with Tomato Garden Pasta

Andrew asked me to start a new segment of balanced meals but at a lower cost. I know some of you are paying down/off debt while trying to navigate the rising cost of food. I realize that there is not a lot of variety in these menus but the more items I add the higher the bill. I will do my best to keep cost down while continuing with healthy well rounded dinners for your families.

Dinners for the week - About $61.14

  • Sunday
    • Pulled Pork
    • Roasted Potatoes
    • Roasted Sprouts
  • Monday
  • Tuesday
    • Leftover Pulled Pork
    • Roasted Potatoes
    • Roasted Sprouts
  • Wednesday
    • Leftover Enchilada Caser-Ole
    • Corn
  • Thursday
  • Friday
    • Egg Burrito 
    • Roasted Potatoes
  • Saturday
    • Leftover Chicken
    • Tomato Garden Pasta


If the links above are not working the PDF version is below. Simply go to the day of the meal then expand the menu and click on the PDF link. 

Grocery List - Store brand (Metro Detroit)

Prep the week!

prep 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:

  • 1/4 cup; garlic cloves
  • 2 cup; large onion
  • 2 cup; onion and green pepper
  • 6 cup; brussel sprouts
  • 6 cup; green beans

Let’s start chopping!

  • Peel 4 garlic cloves; refrigerate. 
  • Chop 1 large onion (1.5 cups)
  • Chop 1 onion and place in a container; set aside.
  • Chop 1 green pepper and place in the container with the onion; refrigerate.
  • Trim bottom of brussel sprouts, slice in half and do not wash; refrigerate.
  • Trim green beans, chop into 1 inch pieces and do not wash; refrigerate. 

Tips and Tricks for the weekly 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.  
2 – sheet pans and 1 – crock pot: 8 – 10 hours
Recipe Serves: 8           
Portion Size: 6 ounces pork, 1/2 cup potatoes, 1/2 cup sprouts

In the morning:

  1. Gather spices for the rub and mix in a small bowl:
    • 1/8 cup brown sugar
    • 1 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon ground mustard
    • 1/4 teaspoon celery salt
    • dash of cayenne pepper
  2. Add 1 cup of water to the bottom of the crockpot
  3. Rub the tenderloin all over with the spice mixture then place in the crockpot on low. 

In the evening:

  1. Set oven to 425°F
  2. Prep to cook:
    • Wash and chop 8 potatoes into 1 inch pieces. Then add to a sheet pan.
    • Wash the brussel sprouts then add to a sheet pan.
  3. Add 1 tablespoon of olive oil, 1 teaspoon salt, 1 teaspoon pepper. to each sheet pan and mix well.
  4. Roast potatoes and sprouts for 10 minutes then stir. Roast for additional 10 minutes until potatoes are fork tender.
**Be sure to set aside 4 servings of pulled pork, potatoes & sprouts for Tuesday night’s dinner
1 – frying pan, 1 –  medium pot, 1 – 2 quart baking dish: 55 min.
Recipe Serves: 8          
Portion Size: 1 slice and 1/2 cup corn
Enchilada Casser-Ole! Recipe_ How to Make It
  1. Gather all ingredients
  2. Prep to cook:
    • Wash and chop lettuce then place in a bowl; set aside
    • Chop tomato then place in a bowl; set aside
    • Chop cilantro then place in a bowl; set aside
  3. Follow the recipe as directed.
    • When you are ready to layer in step 1 start preheating the oven. 
  4. When you uncover the enchilada start a pot of water on to boil for 4 cups of corn.
  5. Slice the enchilada into 8 pieces and serve with corn. Enjoy!
**Be sure to set ½ casserole aside and 4 servings of corn for Wednesday night’s dinner.
  1. Warm the pork, potatoes and sprouts. Enjoy!

  1. Warm the enchilada casserole & corn. Enjoy!
1 – large pot and 1 – crock pot: 6 – 8 hours
Recipe Serves: 8           
Portion Size: 4 ounces chicken and 1 cup Tomato Garden Pasta
Tomato Garden Pasta Recipe_ How to Make It

In the morning:

  1. Gather spices for the rub and mix in a small bowl:
    • 1 teaspoon dried parsley
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon pepper
  2. Gather the rest of ingredients:
    • 1 onion
    • 2 garlic cloves
    • 3 leaves of basil
  3. Prep to cook
    • Coat the outside of the chicken with 1/2 the spice rub.
    • Coat the inside of the chicken with the other 1/2 of the rub
    • Cut the onion in half and stick inside the chicken
    • Add the basil to the inside of the chicken
    • Smash two garlic cloves and place inside of the chicken. 
  4. Add 1/2 cup of water to the bottom of the crockpot
  5. Place the chicken in the crockpot on low. 

In the evening:

  1. Put a large pot of water on to boil for the pasta.
  2. Prep the salad –
    • Get a large bowl and mix:
      • Olive oil, balsamic vinegar, salt, pepper.
    • Chop the tomatoes and add to the bowl
    • Mince garlic and add to the tomato mixture
    • Chop chives and basil then add to the tomato bowl.
  3. Set the tomato bowl aside until pasta and beans are done.
  4. Follow pasta recipe directions.  Serve pasta with chicken. Enjoy!
**Be sure to set aside 4 cups of pasta and ½ the chicken for Saturday night’s dinner.
1 – frying pan and 1 – sheet pan; 30 minutes
Recipe Serves: 4           
Portion Size: 1 burrito and 1/4 of the potatoes. 
  1. Preheat the oven to 425° F
  2. Gather Ingredients:
    • 6 eggs
    • 1/8 cup milk
    • 1 can green chili and tomato drained
    • container of chopped onion and green pepper
    • salt
    • black pepper
    • garlic powder
    • onion powder
    • mexican cheese
    • 4 – flour tortillas
    • 4 small potatoes
    • olive oil
  3. Prep to cook:
    • Chop 4 potatoes and add to the sheet pan with:
      • ½ tablespoon of olive oil
      • ½ teaspoon salt
      • ½ teaspoon pepper
      • ¼ teaspoon garlic powder
      • ¼ teaspoon onion powder then  mix well.
  4. Roast potatoes for 10 minutes stir, then roast for additional 10 minutes. Potatoes will be done once they are fork tender.  
  5. Crack 6 eggs into a bowl whisk in 1/8 cup of milk, ¼ teaspoon salt, ¼ teaspoon pepper; set aside.
  6. Once the potatoes are 5 minutes from being done start the onions and the peppers.
    • In a pan sauté onion and green pepper in 1 teaspoon of oil with ¼ teaspoon of salt and ¼ teaspoon of pepper
  7. Once the onions are soft add tomatoes and green chili’s until liquid is absorbed.
  8. Add the eggs and stir until scrambled. Add ½ cup of Mexican cheese.
  9. Assemble the burritos. Take ¼ of the egg mixture and add to each wrap.  Add ¼ of potatoes on the side.
  10. Serve with salsa Enjoy!
  1. Warm Chicken then serve with pasta. Enjoy!
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Christin Lee


It is fun to think that there might be a short cut but the reality is planning plus diligence equals financial freedom.

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