Turn $50 into 24 Meals

I have been using Budget Bytes to make budget-friendly, delicious meals since 2017. The recipes have only improved and become even more delicious with time. I used Budget Bytes recipes to make this 5 dinner meal plan for the week. The 5 one-skillet recipes yield 24 servings and cost me $50.80 total at my local Kroger grocery store. My husband loved every single one of these dinners and said the first 3 should be in our constant rotation now. So without further ado, here’s the 5 recipes with links to the Budget Bytes recipes, as well as a complete grocery list to shop for the ingredients needed for these meals. Enjoy and happy savings!

Meals

• Sesame Chicken – $5.74 recipe – https://www.budgetbytes.com/easy-sesame-chicken/ (4 servings)
• unstuffed bell peppers – $8.29 recipe https://www.budgetbytes.com/unstuffed-bell-peppers/ (6 servings)
• Monterey Chicken Skillet – $8.11 recipe – https://www.budgetbytes.com/monterey-chicken-skillet/ (4 servings) (need to have 2 cups pre-cooked shredded chicken)
• one pot lemon garlic shrimp and rice – $7.53 recipe  https://www.budgetbytes.com/one-pot-lemon-garlic-shrimp-and-rice/ (4 servings)
• chipotle chicken tacos – $8.64 recipe – https://www.budgetbytes.com/chipotle-chicken-tacos/ (6 servings)

$38.31 for 5 recipes // 24 servings

(The $38.51 for 5 recipes was the cost calculated on the Budget Bytes website – my state’s food expenses are one of the highest in the nation so the ingredients for these 5 dinner recipes cost me $50.80. Your cost will likely fall somewhere between $38 and $50. 

Grocery List

Produce:

• 1 tsp fresh ginger
• 11 garlic cloves
• 1 bunch of green onions
• 2 yellow onions
• 2 bell peppers (any color)
• 1 fresh lemon
• 1 lime
• 1/4 red onion
• 1 jalapeño
• 1 bunch of cilantro
• 3 tbsp chopped parsley

Meat/Poultry/Seafood:

• 2 lb boneless skinless chicken thighs
• 1 large egg
• 1/2 lb ground beef (I used turkey)
• 2 cups shredded pre-cooked chicken
• 3 slices bacon
• 12 oz raw shrimp (41-60, tail on or off)

Dry goods/Pantry:

• 2 tbsp cornstarch
• 3 tbsp brown sugar
• 4.5 cups Jasmine Rice
• 1 15 oz can diced tomatoes
• 1.5 cups beef broth (I used better than bouillon)
• 4 cups chicken broth (I used better than bouillon)
• 1 8 oz can tomato sauce
• 2 oz chipotle peppers in adobe sauce
• 1 10 oz can Rotel (diced tomatoes with green chilis)
• 1/2 lb dried fusili pasta (I used rotini because we already had it)
• 12 5 inch corn tortillas (my husband and I both agreed that flour tortillas would’ve been better and less crumbly while eating)

Dairy:

• 1 cup shredded mozzarella
• 1 cup shredded Monterey Jack
• 2 tbsp butter

Frozen:

2 cups chopped pineapple (I used frozen but you can use fresh)

Seasonings, Oils, Sauces:

• salt
• pepper
• 1/4 tsp freshly cracked black pepper
• cooking oil
• olive oil
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• sesame seeds
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp Worcestershire sauce
• 1/3 cup bbq sauce
• 1 tsp season salt
• 1 bay leaf
• 4 peppercorns