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Dinner Tonight: Budget Friendly

Dinner Tonight: Budget Friendly Shopping List: Week of May 18, 2020

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Here is your weekly meal plan and shopping list!

Both the lentil soup and the orange-thyme baked chicken with rice can be made in advance and heated up when you need them, so take a look at the recipes and decide whether or not you might want to make them a few days ahead of schedule. For the vegetable quiche, we’re recommending spinach and tomatoes — you’ll notice that they’re already on the shopping list to make a salad for Wednesday night’s dinner, so the quiche will be a good way to use up leftovers. But if you have other vegetables in the refrigerator or freezer that you want to add as well, feel free! This is an opportunity to make use of anything you have on hand.

Please note that the recipes provided may serve different numbers of people. The shopping list is built from the recipes, so depending on the size of your family, you may need more or less of some ingredients. Remember to check the serving sizes before you shop so you can adjust your list to work for your family!

Monday

Beef and Bean Burritos; Orange slices

Tuesday

Lentil Soup; Whole Wheat Bread

Wednesday

Orange-thyme baked chicken and rice; Spinach salad with tomatoes

Thursday

Vegetable Quiche, Hold the Crust (made with spinach and tomatoes); Apple slices

Friday

Lemon Pepper Chicken; Rice; Carrots

Produce

1 avocado
4 onions
1 package spinach
4 tomatoes
2 apples
3 oranges
1 lemon
8 carrots
2 heads garlic
1 small package fresh thyme

Grocery Items/Dry Goods

1 package long grain brown rice
1 can vegetarian baked beans (15.5 oz)
8 flour tortillas
1 can crushed tomatoes (14 oz)
½ lb. brown lentils
1 loaf whole wheat bread
1 quart chicken stock/broth

Frozen Foods

Meat/Seafood

1 lb. boneless, skinless chicken breasts
1 lb. ground beef
8 bone-in, skin-on chicken thighs

Dairy

1 small container sour cream (4 oz)
1 package shredded cheddar cheese
1 stick unsalted butter
1 pint milk
1 dozen eggs

Check Your Pantry For

Olive oil
Salt
Pepper
Salad dressing (or vinegar to mix with oil, if you make your own)
Bay leaves
Sugar