Weekly Dinners for 4 under $100 – Menu 6 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.
I love spaghetti! I am not a fan of the premade grocery store options that are high in sugar. Andrew and I have experimented several times over the years making different sauces and the one included below is one of our favorites and we hope you agree!
Dinners for the week - About $94.19
Picture Coming Soon
- Stuffed Peppers
- Boiled Broccoli & Cauliflower
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.
- ¼ cup; 6 garlic cloves, peeled
- 1 cup; 1 medium onion, chopped
- 2 cups; 1 medium onion and carrots, chopped (Cauliflower Broccoli Rice)
- 4 cups; cauliflower and broccoli, chopped (Cauliflower Broccoli Rice)
- 4 cups; broccoli and cauliflower, chopped (Side)
- 6 cups; brusel sprouts, cut in half
- 6 cups; green beans, trimmed
Let’s start prepping!
- 6 garlic cloves, peeled
Cauliflower and Broccoli Rice
- Chop 1 medium onion and place in a 2 cup container; set aside
- Peel and thinly slice 2 medium carrots and place in container with onion; refrigerate
- 12 ounces cauliflower, chopped bite size and place in 4 cup container; set aside
- 12 ounces broccoli, chopped bite size then place in container with cauliflower; refrigerate.
- 1 medium onion (1 cup), chopped
- 24 ounces brussel sprouts, stem removed cut in half. Do not rinse. Place in a 6 cup container and refrigerate.
- 32 ounces green beans, trimmed and halved. Do not rinse. Place in a 6 cup container and 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.
In the morning:
- Follow the pulled pork recipe as directed.
In the evening:
- Preheat oven 425°F
- Line 2 baking sheets with parchment paper.
- Add potatoes to first baking sheet:
- Wash 8 potatoes then pierce with a fork all over.
- Rub skin lightly with olive oil and sprinkle with salt and pepper.
- Add potatoes to baking sheet then bake for 25 minutes.
- After the potatoes are in the oven rinse the brussels sprouts and add to the second sheet pan. Season:
- 1 tablespoon of oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper.
- Mix well and set aside until they are ready to be placed in the oven.
- Turn the potatoes after 25 minutes continue to bake with the brussels sprouts. Add the brussels sprouts to the oven with the potatoes cook for 10 minutes.
- Stir sprouts and cook for additional 10 minutes.
- Potatoes will be done cooking when a fork is easily inserted into the center. If they are not done, then cook in 10 minute increments.
**Set aside 4 servings of meat, potatoes and brussels sprouts for leftovers on Tuesday!
Prep to cook
- Slice the sausage into bite size pieces then set aside.
Follow the recipe as directed.
When the vegetable rice is 5 minutes from being cooked then add sausage to a nonstick frying pan on medium high heat. Cook until brown and caramelized.
- Top each serving of rice with sausage.
Serve with a side salad. Enjoy!
Set aside 3 cups of rice vegetables and salad for leftovers on Wednesday!
Warm Pork, sweet potatoes & brussels sprouts. Enjoy!
- Warm vegetable rice (3/4 cup serving)
- Put together side salad. Enjoy!
- Prep to cook
- Remove 1/2 cup spinach and store in the refrigerator for a different meal. Place the rest of the spinach in a salad bowl.
- Chop cucumber and carrots and add to spinach.
- Add green beans to sheet pan. Mix with:
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Follow recipe as directed.
- After you put the water on to boil preheat the oven to 425°F
- Roast the green beans for 10 ~ 15 minutes.
- Serve spaghetti with green beans and spinach salad. Enjoy!
- Prep to cook
- Rinse broccoli and cauliflower
- Follow the recipe as directed
- When the peppers are 15 minutes from being done bring a pot of water to boil on the stove.
- Add broccoli and cauliflower for 5 minutes.
- Drain and season with salt and pepper.
Warm spaghetti, green beans & serve with spinach salad.