WEEK OF MEALS 3: Budget-Friendly Grocery Haul and Daily Recipes

Take some inspiration from this week's grocery haul and how I used it.

We're on our third edition of My Week in Meals, where I give you a budget, a shopping list and five recipes for the week!

The total will depend on your grocery store and which items you already have in your pantry. This week, I tried to really limit the amount of ingredients I considered to be pantry ingredients to give me most accurate total! I bought most of the items on our grocery list from Trader Joe's but had to stop by Rouses for a few sold-out items. Altogether, my total was just under $55 in Baton Rouge, Louisiana. Each meal is at least two servings (most are more!), which means each serving was $5.50, at the most.

SHOP YOUR PANTRY FIRST

Because I often shopped for specific ingredients for specific dishes, I have a lot of odds and ends that I want to use up. Always check your refrigerator and pantry before making a grocery list to use what you already have, especially if you have produce that’s on its last life.

Here are the ingredients I used this week that I already had:

• Seasonings of Choice

  • These recipes used salt, pepper, garlic powder, onion powder, dried basil, dried oregano, Cajun seasoning and red pepper flakes, but feel free to season to taste.

• 1 Can of Diced Tomatoes

• Italian or Panko Breadcrumbs

• Chicken Bouillon or Better than Bouillon

• Dijon Mustard

• Olive Oil

• Honey

• Worcestershire Sauce

• Hot Sauce

MY GROCERY LIST

PROTEINS

• 1 Pack of Chicken Breasts

  • the pack I bought contained 2 breasts

• 1 Pound of Ground Turkey

• 1 Dozen Eggs

PRODUCE

• 3 Carrots

• 1 Garlic Bulb

• 1 Bunch of Celery

• 1 Onion

• 2 Lemons

• 1 Bag of Spinach

• 1 Carton of Mushrooms (Baby Bella or White)

• 2 Shallots

• 1 Bunch of Parsley

• Another Herb (I used Sage)
  

STARCH

• 1 16 oz. Bag of Orzo Pasta

• Frozen Pie Shells (pack of two)

• 16 oz. Bag Whole Green Lentils
  

OTHER

• 2 Cups of Heavy Cream

• 1 Container of Feta

• 1 QT of Chicken Broth

RECIPES

NOTE: The recipes I normally share on my website (like this goat cheese and pepper jelly tart) have been tested multiple times. However, in this series, I’m sharing how I usually cook at home, especially on weeknights, often without exact measurements or distinct steps. These recipes follow how I made each dish as closely as possible, but I’ll always encourage measuring with your heart and putting your own spin on dishes!

Follow along with videos of these recipes on TikTok, Instagram/Facebook Reels or YouTube Shorts.

Turkey Meaball Orzo Soup

INGREDIENTS (3 SERVINGS)

• 1 Carrot

• 3 Cloves of Garlic

• 2 Ribs of Celery

• 1/2 an Onion

• 1/2 a Pound of Ground Turkey

• 1 Egg

• 4 Cups of Chicken Broth

• 1 Cup of Orzo Pasta (about 6 oz.)

• 1/2 a cup of Breadcrumbs

• Garlic Powder, Onion Powder, Dried Basil, Dried Oregano, Salt and Pepper

• 1/2 of a Lemon

• 1 Cup of Heavy Cream

• 1 Large Handful of Spinach

DIRECTIONS

1. Chop carrot, celery, 1/4 of an onion and 2 cloves of garlic. Roughly chop the spinach.

2. In a small bowl, grate another clove of garlic and 1/4 of an onion, along with about 1/2 a teaspoon of lemon zest.

3. In another bowl, add 1/2 a pound of ground turkey, 1 egg, 1/2 a cup of panko breadcrumbs, the grated onion, garlic and lemon zest, and seasonings. I used 1/8 to 1/4 of a teaspoon each of onion powder, garlic powder, salt and pepper. Mix the ingredients together with your hands and form into 6-8 small meatballs.

4. Over medium-high heat in a pot, heat 1-2 tablespoons of oil or clarified butter and brown the meatballs on each side, careful not to crowd the pan. Once browned, remove and set to the side.

5. Add the veggies to the pot and sauté for 5-7 minutes on medium-low heat with a pinch of salt.

6. Once the veggies are soft, season to taste with salt, pepper, dried herbs and any other desired seasonings. Add in 4 cups of chicken broth, the meatballs, and the orzo, and raise the heat to medium. Once the pot is simmering, cover for 10 minutes, or until the pasta is cooked.

7. Turn the heat to low, and add in lemon juice, spinach and heavy cream. Let the soup simmer on low for 5 more minutes while you check for seasoning. Enjoy!

Turkey and Mushroom Quiche

INGREDIENTS (8-12 SERVINGS)

• 1/2 a Pound of Ground Turkey

• 2 Frozen Pie Shells

• 1/2 a Shallot

• 1 Clove of Garlic

• 4oz of Feta Cheese Crumbles

• 1 Large Handful of Spinach

• 1/2 a Carton of Mushrooms (about 4 oz.)

• 1 Cup of Heavy Cream

• 8 Eggs

DIRECTIONS

1. Preheat the oven to 375°F. Remove the frozen pie crusts from the freezer and allow to thaw for 10 minutes.

2. Finely chop the garlic and shallot, and wash and thinly slice the mushrooms, if they aren't already sliced.

3. Using a fork, poke a few holes in the bottom of the pie crusts to avoid puffing. Place them in the oven and blind bake until they begin to brown, 6-8 minutes.

4. Meanwhile, cook the shallots and garlic in a tablespoon of butter over medium heat for 3-5 minutes with a pinch of salt. Then, add in spinach and mushrooms with another pinch of salt. Sauté until all the water from the spinach and mushrooms has evaporated.

5. Whisk together the eggs and heavy cream. Then, stir in the filling mixture and a sprinkle of feta cheese.

6. Pour the egg mixture evenly into the two pie shells. Then, bake the quiche for 35-40 minutes, or until the quiche is set and lightly browned.
   

Herby Lentil Stew

INGREDIENTS (2-3 SERVING)

• 1/2 an Onion

• 2 Cloves of Garlic

• 1 Carrot

• Parsley + Another Herb (1/4 of a cup, chopped, total)

• 1 Can of Diced Tomatoes

• 1 Cup of Uncooked Green Lentils

• 1 Cup of Chicken Broth (or water + bouillon)

• Spices to Taste

  • I used 1/4 a teaspoon each of Garlic Powder, Onion Powder, Dried Basil, Dried Oregano, Salt and Pepper

• White Rice, for serving

DIRECTIONS

1. Dice the onion, garlic, celery and carrots. Chop the parsley and other herbs (I used sage and added some basil from my garden). Rinse the lentils.

2. Sauté the veggies with a pinch of salt in a large pot in 1 tablespoon of oil or ghee over medium heat until soft, 5-7 minutes.

3. Add in the rinsed lentils, herbs, chicken broth, seasonings, Dijon mustard, Worcestershire sauce and hot sauce. Bring the pot to a boil, lower the heat to medium-low, and let the pot simmer for at least 1 hour.

4. Serve over white rice!

Brown Butter and Charred Lemon Chicken Orzo

INGREDIENTS (2 SERVINGS)

• 1 Lemon

  • Half for slices, half for juice

• 1/4 of a Cup of Butter (4 tablespoons, 1/2 a stick)

• 2 Garlic Cloves

• 1 Shallot

• 1/4 a Cup of Parsley

• 1 Cup of Orzo (6 oz.)

• 2 Cups of Chicken Broth (or water + bouillon)

• 1 Chicken Breast

DIRECTIONS

1. Slice half of the lemon, and juice the other half. Thinly slice the garlic cloves, finely chop the shallot and parsley. Season your chicken, which, for me, was a breast that I butterflied. Any thin cut would work, though, if the cooking time is adjusted.

2. Add a little olive oil to a skillet over medium-high heat and sear the chicken breasts until well-browned on each side, 2-4 minutes per side, depending on size and heat. Remove from the pan and set aside.

3. Grill the lemon slices, until browned on each side, about 3 minutes, flipping periodically. Remove from the pan and set aside.

4. Turn down the heat to medium-low, let the pan cool for a minute or two, and add in the butter. Let it simmer and bubble until the milk solids separate and brown, which will have a fragrant, nutty smell. Be careful not to burn it. NOTE: This may not foam up like browned butter in a sauce pot. Look carefully for the separation of fat and milk solids.

5. Once the butter is browned, add in the sliced garlic and chopped shallot. Sauté until translucent, 3-5 minutes. Then, add in the orzo pasta and sauté for an additional 1-2 minutes on medium.

6. Add in 2 cups of cooking liquid and bring to a simmer. Simmer until the pasta is almost cooked, about 6 minutes.

7. Then, stir in the lemon juice and parsley, and return the chicken and sliced lemons to the skillet. Continue simmering until the chicken is fully cooked and the pasta is al denté (or cooked to your preference. My chicken was to temperature after about 10 minutes submerged in the sauce, but use a thermometer, if unsure.

8. Optional: Serve with a sprinkle of feta and toasted breadcrumbs.

LEFTOVER RECIPE: Lentil Arugula Salad with Grilled Chicken

INGREDIENTS (2 SERVINGS)

• 1/2 a Cup of Uncooked Lentils

  • you can make the lentils plain with water or add other flavorings (what I used below)

• 1 Chicken Breast

• 1/2 a Shallot

• 1 Carrot

• Leftover Spinach

• 1/2 a Lemon

• 1 Garlic Clove

• 3 Tablespoons of Olive Oil

• 1 Teaspoon of Dijon Mustard

• 1 Tablespoon of Honey

• 2 Teaspoons of Red Wine Vinegar (or another vinegar)

• Leftover Herbs

• Salt

• Toasted Breadcrumbs

• Feta Cheese

DIRECTIONS

1. Cook 1/2 a cup of lentils in 1 1/2 cups of water + any flavorings you’d like. I used chicken bulllion, a pinch of black pepper, a small squirt of Dijon mustard, Worcestershire and a few dashes of hot sauce. Bring the pot to a boil. Then, reduce the heat, cover and simmer for 25 minutes, or until the lentils are tender. Simmer uncovered until any remaining liquid has evaporated. Allow to cool slightly.

2. Slice the last chicken breast into strips, season (I used a premade cajun seasoning) and cook in a pan over medium-high heat in 1/2 a tablespoon of oil.

3. Thinly slice 1/2 of a shallot, and shave or thinly slice 1/2 a carrot. Wash and dry the spinach, and finely chop any leftover herbs. Zest and juice the remaining lemon half. Grate the garlic clove.

4. Mix the lemon juice, lemon zest, 3 tablespoons of olive oil, 1 teaspoon of Dijon, minced garlic, 1 tablespoon of honey, 2 teaspoons of red wine vinegar, the leftover herbs and a large pinch of salt. I chose to emulsify mine with a stick blender, but mixing or shaking the dressing would be fine.

5. In a large bowl, toss together the spinach and lentils. Then top the salad with the thinly sliced shallots, shaved carrots, grilled chicken, dressing, leftover toasted bread crumbs (if you have them) and feta cheese.