Ingredients:

• 2 cups rolled oats
• 2 ripe bananas
• 4 cups milk or half milk/half water
• 4 tbsp peanut butter
• 1 tsp cinnamon
• 1 tsp vanilla
• Pinch of salt

Instructions:

1. Mash one banana with a fork.
2. Add oats, mashed banana, milk, cinnamon, vanilla and a pinch of salt to a saucepan.
3. Bring to a gentle simmer over medium heat.
4. Reduce heat and cook for 5–7 minutes, stirring occasionally, until creamy.
5. Slice the second banana.
6. Divide oatmeal among four bowls.
7. Top each with sliced banana and 1 tablespoon peanut butter.

Why we selected it: Oats, bananas and peanut butter are inexpensive staples that create a warm, filling breakfast without requiring specialty ingredients. The banana naturally sweetens the oatmeal, while peanut butter adds fat and protein for more staying power.

Storage: Keeps 4 days refrigerated.

Ingredients:

• 8 small tortillas
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• ¾ cup shredded cheddar
• ½ cup salsa
• ½ tsp cumin
• ½ tsp garlic powder
• 1 tsp oil

Instructions:

1. Add black beans to a bowl and lightly mash about half of them with a fork.
2. Stir in corn, cumin, garlic powder and ¼ cup salsa.
3. Place the mixture on one half of each tortilla and sprinkle with cheddar.
4. Fold tortillas in half.
5. Heat a thin layer of oil in a skillet over medium heat.
6. Cook pockets for 2–3 minutes per side until golden and crisp.
7. Serve with remaining salsa for dipping.

Why we selected it: Beans give us an inexpensive combination of protein and fiber, while crispy tortillas and melted cheese make the meal appealing to kids and adults. It’s proof that a $39 plan doesn’t have to feel restrictive.

Storage: Best fresh, but leftovers keep 3 days refrigerated.

Ingredients:

• 1¼ lb boneless skinless chicken thighs, cut into bite-size pieces
• 1½ cups dry rice
• 3 cups frozen broccoli
• ¾ cup shredded cheddar
• 3 cups chicken broth or water + bouillon
• 1 tbsp oil
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and pepper

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Season chicken with garlic powder, paprika, salt and pepper.
3. Cook chicken for about 4 minutes, stirring occasionally. It does not need to be completely cooked yet.
4. Add rice and broth.
5. Bring to a boil, then reduce heat to low and cover.
6. Cook according to the rice package directions, generally 15–20 minutes.
7. During the final 5 minutes, add frozen broccoli and replace the lid.
8. Check that the chicken reaches 165°F and the rice is tender.
9. Stir in cheddar until melted.
10. Set aside about 2 cups of the chicken, broccoli and rice mixture for tomorrow’s lunch.

Why we selected it: Chicken is used strategically rather than dominating the budget. Rice and broccoli stretch it into a substantial family dinner, and cooking everything in one pot keeps both preparation and cleanup manageable.

Storage: Keeps 4 days refrigerated.

Ingredients:

• 8 slices whole-wheat bread
• 1 large apple, thinly sliced
• 4 tbsp peanut butter
• 8 eggs
• 1 tsp cinnamon
• Salt and pepper

Instructions:

1. Toast bread until golden.
2. Spread each serving with peanut butter.
3. Add thin apple slices and sprinkle with cinnamon.
4. Crack eggs into a bowl, season lightly and whisk.
5. Cook in a nonstick skillet over medium-low heat, stirring gently until fluffy.
6. Serve two eggs alongside the apple-peanut butter toast.

Why we selected it: This breakfast provides a better balance than toast alone: eggs bring substantial protein, while whole-grain toast, apple and peanut butter provide carbohydrates, fiber and satisfying fat. Every ingredient is affordable and useful elsewhere.

Storage: Best assembled fresh.

Ingredients:

• 2 cups reserved chicken-broccoli-rice mixture
• 2 eggs
• ½ cup breadcrumbs
• ¼ cup shredded cheddar
• ½ tsp garlic powder
• 1 tbsp oil
• Salsa for dipping

Instructions:

1. Place leftover chicken mixture in a bowl. Chop any large pieces of chicken or broccoli.
2. Add eggs, breadcrumbs, cheddar and garlic powder.
3. Stir until the mixture holds together when pressed.
4. Form into 8 small patties.
5. Heat oil in a skillet over medium heat.
6. Cook patties for approximately 3–4 minutes per side until golden and hot throughout.
7. Serve with salsa for dipping.

Why we selected it: This is exactly how we want leftovers to work in this plan. Yesterday’s dinner becomes something crispy and completely different rather than simply being reheated in a bowl.

Storage: Keeps 3 days refrigerated.

Ingredients:

• 2 medium sweet potatoes, peeled and diced small
• 2 cans black beans, drained and rinsed
• 1 cup frozen corn
• 6 small tortillas, cut into strips
• 1 can diced tomatoes
• 1 cup salsa
• 1 cup shredded cheddar
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oil

Instructions:

1. Heat oil in a large skillet over medium heat.
2. Add diced sweet potatoes and ¼ cup water.
3. Cover and cook for 8–10 minutes, stirring occasionally, until almost tender.
4. Add black beans, corn, tomatoes, salsa, cumin and smoked paprika.
5. Stir in tortilla strips.
6. Cook uncovered for another 4–5 minutes.
7. Sprinkle cheddar over the top.
8. Cover for 1–2 minutes until cheese melts.
9. Reserve about 2 cups of filling for tomorrow’s lunch before serving.

Why we selected it: Sweet potatoes and black beans create a colorful, satisfying dinner without needing meat. The tortillas and melted cheese give it the comfort-food quality of enchiladas without the work of rolling and baking individual enchiladas.

Storage: Keeps 4 days refrigerated.

Ingredients:

• 2 cups rolled oats
• 2 eggs
• 2 bananas
• 1½ cups milk
• 1 apple, diced
• 1 tsp cinnamon
• 2 tsp baking powder
• 2 tbsp peanut butter

Instructions:

1. Place oats in a blender and blend until they resemble coarse flour.
2. Add eggs, bananas, milk, baking powder and half the cinnamon. Blend until combined.
3. Place diced apple in a small skillet with 2 tablespoons water and remaining cinnamon.
4. Cook for 4–5 minutes until softened.
5. Heat a nonstick skillet over medium-low heat.
6. Pour about ¼ cup batter per pancake.
7. Cook until bubbles appear, flip and cook the other side.
8. Top with warm cinnamon apples and a small drizzle of peanut butter.

Why we selected it: It gives the family a pancake morning without requiring a boxed mix or expensive toppings. Oats, eggs and fruit provide more nutritional substance than traditional pancakes while remaining very kid-friendly.

Storage: Best fresh.

Ingredients:

• Reserved sweet potato-black bean filling
• 4 large tortillas
• ½ cup shredded cheddar
• Salsa for serving

Instructions:

1. Place a tortilla in a dry skillet over medium-low heat.
2. Spoon reserved filling over half.
3. Sprinkle with cheddar.
4. Fold tortilla in half.
5. Cook for 2–3 minutes per side until golden and cheese is melted.
6. Cut into wedges.
7. Serve with salsa.

Why we selected it: Yesterday’s beans and sweet potatoes become a crispy, cheesy lunch requiring almost no prep. It gives families variety without requiring another set of groceries.

Storage: Best fresh.

Ingredients:

• 12 oz pasta
• ¾ cup dry red lentils
• 1 can crushed or diced tomatoes
• 2½ cups water or broth
• ½ cup milk
• ½ cup shredded cheddar or Parmesan if budget permits
• ½ cup breadcrumbs
• 2 garlic cloves or 1 tsp garlic powder
• 1 tbsp oil
• Salt and pepper

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. Add lentils, tomatoes and water/broth to a saucepan.
3. Bring to a boil, reduce heat and simmer for approximately 15 minutes until lentils are soft.
4. Stir in milk and cheese.
5. Season with salt and pepper.
6. Add cooked pasta and stir until coated.
7. In a small skillet, heat oil and add breadcrumbs and garlic.
8. Cook for 2–3 minutes until golden.
9. Sprinkle breadcrumbs over pasta.
10. Reserve approximately 2 cups for tomorrow’s lunch.

Why we selected it: Red lentils disappear into the tomato sauce while adding inexpensive protein, fiber and substance. The creamy sauce and crispy garlic topping make a very economical pasta feel intentionally designed rather than simply inexpensive.

Storage: Keeps 4 days refrigerated.

Ingredients:

• 8 slices whole-wheat bread
• 8 eggs
• 1 lb potatoes, diced small
• ½ cup shredded cheddar
• 1 tsp oil
• ½ tsp garlic powder
• Salt and pepper

Instructions:

1. Dice potatoes into small pieces so they’ll cook quickly.
2. Heat oil in a skillet over medium heat.
3. Add potatoes, garlic powder, salt and pepper.
4. Cook for approximately 10–12 minutes, stirring occasionally, until tender and golden.
5. Meanwhile, toast bread.
6. Scramble eggs in a nonstick skillet.
7. Divide crispy potatoes over toast.
8. Add scrambled eggs and cheddar.
9. Return to the warm skillet or microwave briefly if needed to melt the cheese.

Why we selected it: This feels like a substantial café-style breakfast despite being built from three of the least expensive ingredients in the cart: potatoes, eggs and bread.

Storage: Best fresh.

Ingredients:

• 2 cups reserved lentil pasta
• 2 eggs
• ½ cup breadcrumbs
• ¼ cup shredded cheese
• 1 tbsp oil
• ½ cup tomato sauce or salsa for dipping

Instructions:

1. Roughly chop the leftover pasta into smaller pieces.
2. Combine pasta, eggs, breadcrumbs and cheese in a bowl.
3. Form into 8 small patties.
4. Heat oil in a skillet over medium heat.
5. Cook patties for 3–4 minutes per side until crisp.
6. Serve with warm tomato sauce or salsa for dipping.

Why we selected it: This prevents leftover pasta from becoming another bowl of the same meal. The crispy edges completely change the experience and make lunch fun for kids while minimizing waste.

Storage: Keeps 3 days refrigerated.

Ingredients:

• 4 large russet potatoes
• 1 can black beans
• 2 cups frozen broccoli
• 1 cup frozen corn
• ¾ cup shredded cheddar
• ½ cup salsa
• ½ tsp smoked paprika
• Salt and pepper

Instructions:

1. Heat oven to 425°F.
2. Scrub potatoes and pierce each several times with a fork.
3. Bake directly on the oven rack or a sheet pan for approximately 45–60 minutes, until easily pierced with a knife.
4. Meanwhile, warm black beans, broccoli and corn.
5. Season beans with smoked paprika, salt and pepper.
6. Split potatoes down the center and fluff the inside with a fork.
7. Set everything out separately so each family member can build their own potato with beans, broccoli, corn, cheddar and salsa.
8. Save remaining beans, vegetables and potatoes for tomorrow’s lunch.

Why we selected it: A build-your-own dinner works especially well for families with different preferences. Everyone can customize their potato, while the combination of potatoes, beans and vegetables makes the meal filling for very little money.

Storage: Potatoes keep 5 days; filling keeps 4 days.

Ingredients:

• 4 large tortillas
• 8 eggs
• 1 can white beans, drained and rinsed
• ¾ cup shredded cheddar
• ½ cup salsa
• ½ tsp garlic powder
• Salt and pepper

Instructions:

1. Place white beans in a bowl.
2. Add garlic powder, salt and pepper and mash roughly with a fork. Leave some beans whole for texture.
3. Warm the beans in a skillet or microwave.
4. Scramble eggs in a nonstick skillet until fluffy.
5. Warm tortillas briefly so they fold easily.
6. Divide mashed beans, eggs and cheddar among tortillas.
7. Spoon in a little salsa.
8. Fold in the sides and roll into burritos.
9. Place seam-side down in a dry skillet for 1–2 minutes per side until golden and crisp.

Why we selected it: This is one of the week’s most protein-forward breakfasts without requiring meat or a specialty protein product. Eggs and white beans provide protein and staying power, while the crispy burrito format keeps it familiar and appealing for kids.

Storage: Best fresh.

Ingredients:

• Reserved baked potatoes
• Reserved black beans, broccoli and corn
• ½ cup shredded cheddar
• Salsa
• 1 tsp oil

Instructions:

1. Chop leftover baked potatoes into bite-size pieces.
2. Heat oil in a skillet over medium-high heat.
3. Add potatoes and cook for 5–7 minutes until the edges become crispy.
4. Add leftover beans, broccoli and corn and cook until heated through.
5. Divide among bowls.
6. Sprinkle with cheddar.
7. Finish with salsa.

Why we selected it: The baked-potato bar becomes a completely different crispy lunch while also helping the family finish ingredients toward the end of the week. There’s essentially no new prep or shopping required.

Storage: Best fresh.

Ingredients:

• 2 cans white beans, drained and rinsed
• 1 egg
• ½ cup breadcrumbs
• ¼ cup shredded cheddar
• 1½ lb potatoes
• 2 cups frozen corn
• 1½ tbsp oil
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and pepper
• Salsa for serving

Instructions:

1. Heat oven to 425°F.
2. Cut potatoes into wedges.
3. Toss with 1 tablespoon oil, half the garlic powder, paprika, salt and pepper.
4. Roast for approximately 30–35 minutes, flipping halfway through.
5. Meanwhile, mash white beans in a large bowl. Leave a few beans partially intact.
6. Add egg, breadcrumbs, cheddar, remaining garlic powder, salt and pepper.
7. Mix and form into 8 patties.
8. Heat remaining oil in a nonstick skillet over medium heat.
9. Cook patties for 3–4 minutes per side until golden and crisp.
10. Heat corn.
11. Serve patties with potato wedges, corn and salsa for dipping.

Why we selected it: The final dinner still delivers the crispy, comforting Friday-night experience we want without spending the remaining budget on another meat purchase. White beans become the main event rather than feeling like a substitute tucked into the background.

Storage: Keeps 3 days refrigerated.

Ingredients:

0.5x

1x

2x

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Proteins, Grains and Dairy

•   1.25 lb Boneless Skinless Chicken Thighs
•   30 Large Eggs
•   22 oz Shredded Cheddar
•   .5 gallon Milk
•   4 cups Rolled Oats
•   1 loaf Whole-Wheat Sandwich Bread
•   14 Small Tortillas
•   12 Large Tortillas
•   1.5 lbs Rice
•   12 oz Pasta
•   2 cups Breadcrumbs
•   4 cans Canned Black Beans
•   3 cans Canned White Beans
•   .75 cup Dry Red Lentils
•   6 tbsp Peanut Butter
•   Olive Oil

 

Produce, Frozen and Pantry

•   5 lb Russet Potatoes
•   2 Sweet Potatoes
•   4 Bananas
•   2 Apples
•   1 bulb Garlic
•   2 lb Frozen Broccoli
•   24 oz Frozen Corn
•   1 can Canned Diced Tomatoes
•   1 can Canned Crushed Tomatoes
•   1 jar Salsa
•   1 carton Chicken Broth
•   Cinnamon
•   Vanilla Extract
•   Baking Powder
•   Garlic Powder
•   Paprika
•   Smoked Paprika
•   Ground Cumin

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.