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.
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
- Sunday
- Smoked Sausage
- Cauliflower and Broccoli Rice
- Salad
- Monday
- BBQ Pulled Pork
- Sweet Potatoes
- Brussel Sprouts
- Tuesday
- Lemon Pepper Pan Seared Chicken
- Leftover Cauliflower and Broccoli Rice
- Salad
- Wednesday
- Leftover BBQ Pulled Pork
- Sweet Potatoes
- Brussel Sprouts
- Thursday
- Homemade Ground Turkey Spaghetti
- Green Beans
- Spinach Salad
- Friday
- Stuffed Peppers
- Boiled Broccoli & Cauliflower
- Saturday
- Leftover Homemade Spaghetti
- Green Beans
- Spinach Salad
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!
I like to use a vegetable chopper and kitchen scale to speed up this process.
- 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.
Homemade Spaghetti
- 1 medium onion (1 cup), chopped
Side
- 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.
BBQ Pulled Pork
In the morning:
- Follow the pulled pork recipe as directed.
In the evening:
- Preheat oven 425°F
- Line 2 baking sheets with parchment paper.
- 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 brussel sprouts.
- Add brussel sprouts to a sheet pan with:
- 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.
- Flip potatoes after 25 minutes and add sheet pan of brussel sprouts 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 brussel sprouts for leftovers on Tuesday!
Cauliflower and Broccoli Rice
Gather all the ingredients.
Prep to cook
- Slice the sausage into bite size pieces then set aside.
Follow the recipe as directed. Keep an eye on the rice. I usually check after 15 minutes to ensure there is enough liquid and the rice is not burning.
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.
Serve with a side salad. Enjoy!
Set aside 3 cups of rice vegetables and salad for leftovers on Wednesday!
- Warm Pork, sweet potatoes & brussel sprouts. Enjoy!
Ground Turkey Spaghetti
- Gather all the ingredients
- 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 and 1/2 teaspoon pepper
- Follow recipe as directed.
- After you start the water on to boil preheat the oven to 425°F
- Roast the green beans for 15 minutes.
- Serve spaghetti with green beans and spinach salad. Enjoy!
1 casserole dish with lid and 1 large pot
Stuffed Pepper Recipe Serves: 4 Boiled Broccoli & Cauliflower: 4
Portion Size: 1/2 pepper and 1/2 cup steamed broccoli & cauliflower
Stuffed Peppers
- 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.
