Meijer Meal Planning Week 2/14: 6 Meals Under $38
Happy Valentine’s Day!
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This is the week of bringing you these awesome budget friendly meal planning for all of you Meijer Shoppers. You can find more Meijer Meal Planning ideas from previous weeks-> HERE
For this week, using the Favado App and our Meijer Matchups posted here on A Mitten Full Of Savings, I’ve been able to come up with a whole week’s worth of dinners that will cost you less than $38 bucks, along with a few things from your pantry! You can also print out my FREE Meal Planning printables that will help you plan and organize your meals each week! (this is always super helpful for me!!)
- This is based off of a family of 4-5- so you will need to adjust it accordingly for a bigger or smaller family.
- All items are on sale or part of the lower Meijer price. If you don’t have the pantry items, then you will need to add those into your final price.
Meijer has some awesome sales this Valentine’s Day! They will keep money in your pocket and your fridge stocked!
Meal 1: Baked Chicken $4.75
- 2 lbs split chicken breasts
- salt (pantry)
- pepper (pantry)
- 1 box Rice A Roni, any variety
- 1 pkg Meijer frozen vegetables, any variety
Directions:
Place the chicken, skin side up, in a flat baking dish. Sprinkle liberally with salt and pepper. Bake in a 350°F oven for 1 ½ hours, until chicken is tender and no pink remains near the bone. Prepare the rice and vegetables per package directions. Save at least 2 cups shredded chicken for Gumbo.
Meal 2: Easy Gumbo $8.83
- ½ C vegetable oil (pantry)
- ½ C flour (pantry)
- 1 lg onion, peeled and chopped (pantry)
- 1 C Meijer frozen green pepper
- 3 ribs celery, chopped
- 2 t Creole seasoning
- 3 cloves garlic, minced (pantry)
- 3 cans (14 oz) Swanson chicken broth
- 2 C leftover chicken, shredded
- 1 pkg Eckrich smoked sausage, cut into slices
- ½ lb Meijer frozen shrimp (50-60 count)
Directions: In a large Dutch oven, heat the oil over medium-high heat. Add the flour gradually and stir, cooking until it takes on a russet color. Reduce heat and add in the onion, green pepper, celery, Creole seasoning and garlic. Cook, stirring constantly, for 4 minutes. Add in the broth, chicken, and sausage. Simmer 20 minutes. Add shrimp and cook until they turn pink, about 5 minutes. Serve.
Meal 3: Bacon-Brown Sugar Pork Tenderloin with Baked Potatoes and Vegetables $6.45
- 2 lb pork loin
- ½ lb bacon
- 3 T brown sugar (pantry)
- ¼ t cayenne pepper (pantry)
- 2 t paprika (pantry)
- 2 t salt (pantry)
- 2 T oil (olive or coconut are great choices) (pantry)
- ¼ C peach preserves (pantry)
- 2 T whole grain mustard (pantry)
- 4 Russet potatoes, scrubbed and pierced
- butter and toppers for potatoes (pantry)
- 1 bag Meijer frozen vegetables, any variety
Directions: Place the potatoes in a 350°F oven and bake for an hour, until tender. While the potatoes are baking, remove any fat or silver skin from the pork loin; rinse and pat dry with paper towels. In a bowl, mix the brown sugar, pepper, paprika, and salt. Coat the pork loin with the mixture, then wrap the loin with the bacon, securing with toothpicks. Heat the oil in an oven proof saute pan, such as cast iron, over medium high heat. Add the loin and allow to sear for 6-8 minutes, until brown. Turn and sear the other side. Once both sides are seared, place in a 350°F oven for 20-30 minutes, until no pink remains in the center. Prepare the vegetables as directed on the package.
Meal 4: Baked Ham, Mashers, and Mustard Greens $10.68
- 6 lb Cook’s shank or butt ham
- 8 Russet potatoes, peeled and cubed
- milk and butter (pantry)
- 2 bunches Mustard greens, rinsed and chopped
- 3 cloves garlic (pantry)
- 2 T olive oil (pantry)
Directions: Place the ham in a deep baking dish. Cover tightly with foil and bake in a 350°F oven for 3-4 hours. About 30 minutes before serving, place the potatoes in a pot, cover with water and boil until tender. Drain and mash with butter and milk to desired consistency. In a large saute pan, heat the oil and garlic over medium high heat. Add greens to pan and saute until wilted and tender, about 5 minutes. Use leftover ham for next 2 recipes.
Meal 5: Ham Tetrazzini $2.90
- 2 C leftover ham, diced
- 1 jar Prego alfredo sauce
- ½ bag Meijer Tender Young Peas, frozen
- 1 box Meijer Green Box angel hair pasta
Directions: Place the leftover ham in a large saucepan and saute over medium heat until hot and starting to crisp. Remove from heat and add the sauce and peas. Heat to simmering for 5 minutes. While the sauce is heating, boil the pasta according to the package directions; drain and place in a bowl. Top with the sauce mixture and stir well. Serve with grated parmesan, if desired.
Meal 6: Ham and Broccoli Casserole $3.22
- 2 C leftover ham, diced
- ½ bag Meijer frozen shredded hash brown potatoes
- 1 bag Meijer frozen chopped broccoli
- 1 can Campbell’s Cream of Mushroom soup
- 1 can milk (pantry)
- ¼ C mayonnaise (pantry)
- 1 C grated parmesan (pantry)
Directions: Spray a 9×13 pan with nonstick cooking spray. Sprinkle the potatoes on the bottom of the pan, the ham and broccoli. IN a bowl, mix the soup, milk, and mayo; pour over the layers. Sprinkle with parmesan and bake uncovered for 40 minutes in a 375°F oven.
Six meals this week will amazingly cost a mere $36.83! Plus you’ll probably have some ham left over for ham salad or other recipes, and the bone is great for soup later and freezes well!
Not a Meijer Shopper? Or shop at other stores? Then check out these other Meal Planning tips and strategies:
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