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Brigette’s $64 Grocery Shopping Trip and Weekly Menu Plan for 6

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Aldi

Romaine Hearts – $1.99

Cauliflower – $2.49

Cabbage – $1.29

2.32lbs Fresh Ground Beef – $6.94

3 cans Condensed Tomato Soup – $1.77

2 pkgs Fresh Strawberries – $2.98

1 32-oz pkg Spaghetti – $1.45

1 bag Frozen Strawberries – $2.09

1 Artisan Lettuce – $2.29

1 pkg Zucchini – $1.49

3 cans Green Beans – $1.47

Radishes – $0.99

Stone Ground Dijon Mustard – $1.19

10-lb bag Russet Potatoes – $3.49

Coconut Oil Baking Spray – $1.99

2 pkgs Sweet Corn – $2.98

1 32-oz Nonfat Greek Yogurt – $3.49

2 24-oz Lowfat Cottage Cheese – $4.58

1 3-ct pkg Colored Peppers – $2.49

Cucumber – $0.49

3 bags Baby Carrots – $0.99

1 box Honey Wheat Puffs – $1.79

1 pint Grape Tomatoes – $1.49

Table Salt – $0.39

32-oz carton Half and Half – $1.89

Whipped Dairy Topping – $2.29

1 dozen Eggs – $0.89

Seedless Watermelon – $2.99

Milk – $2.49

Bananas – $1.26

Total: $64.41

Weekly Menu Plan

Breakfasts

Oatmeal and Fruit x 2

Cereal x 2

Eggs and Easy Whole Wheat Muffins x 2 (we still have several dozen eggs leftover from previous weeks to use up)

French Toast, Fruit

Lunches

Almond Butter on Rice Cakes, Bananas, Carrots x 2

Baked Potatoes with Cheese, Strawberries x 2

Leftovers x 3

Dinners

Campout with Friends (I’m bringing Watermelon, Corn on the Cob, a Fresh Veggie Plate, and Macaroni and Cheese)

Shepherd’s Pie, Tossed Salad, Easy Whole Wheat Bread

Tailgate Dinner after Church (Everyone brings their own picnic dinner – Ours will be something simple like sandwiches, fruit and chips)

Lasagna, Tossed Salad, Homemade French Bread

Creamy Chicken and Rice Casserole (I’m trying this recipe because we have some whipping cream that needs to be used up – but I love that it doesn’t use any condensed soups!), Roasted Cauliflower, Oranges

Venison Roast in the Crockpot, Carrots, Baked Potatoes

Leftovers

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10 Comments

  • Jana says:

    How do you do your venison roast? Does it come out tender?

    • Brigette Shevy says:

      I use the crockpot and just dump ingredients in and let it cook for 6-8hrs on low. And YES! It comes out tender! I always add several tablespoons of fat (butter or olive oil), several tablespoons of soy sauce or bragg’s liquid aminos, garlic, a little water, a squirt of Dijon mustard, and any other seasonings I feel inspired to throw in. Sounds kind of weird, but it tastes really great, and not “venison-y” at all!

  • Sweet! Hope you enjoy the Creamy Chicken and Rice Casserole!

  • Joanne Peterson says:

    The chicken and rice stovetop casserole is similar to mine, and we really like it, but I add frozen peas that I’ve thawed into the casserole, and more herbs. Sometimes I add leftover cooked broccoli to the carrots instead. If I want something a little more exotic, I add canned coconut milk instead of the cream, and grated ginger, and fold in unsweetened toasted coconut flakes.

    • Brigette Shevy says:

      Oh yum – that sounds amazing! My husband and I LOVE Thai food, so I know we would really enjoy your variation. Thanks for sharing!

  • Ruth Daniels says:

    I am easily stressed weekly with healthy meal planning. Therefore I am really enjoying and learning from the posted weekly shopping trip and coordinating 7 day mostly healthy meal plans. We don’t have refrigeration and heating options for lunches 5 out of 7 days a week but all else is clearly & easily planned and organized. Thank you for sharing this weekly!!

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