Healthy Eating on a Budget – Week 7

by Cait on January 31, 2014

Whew – It’s been a loooooooong while since I’ve done one of these!  Between finals, winter break, traveling and the start of a brand new semester, life has been a bit of a whirlwind lately.

It definitely feels good be back in the kitchen and getting creative with my meals again.  So without further ado…

Total Spent: $31.05

Groceries Purchased:

Fruits & Veggies: Pears (3), Oranges (1), Grapes (1/2 bag), Raspberries (1/2 pint), Zucchini (2), Cucumber (1), Bag of carrots, Tomatoes (2), Peppers (3)

Dairy: 16 oz. container of Greek Yogurt

Protein: Carton of eggs, Rotisserie chicken, Package of chicken sausage, Jar of peanut butter

Grains: Bag of whole wheat pasta, bag of blue corn chips

Healthy fats: 1 avocado

Freezer Items: Bag of asparagus, Trader Joe’s frozen pizza

Misc: Bag of chia seeds

Things I had on hand: Bag of Macintosh apples, can of Amy’s vegetarian chili, brown rice, oatmeal, frozen peaches, sunflower seed butter, mixed greens, dried cranberries, chicken meatballs, pasta sauce, box of Kashi 7 grain waffles, hummus, box of Quaker Oatmeal Squares, jar of raspberry jam, sweet potato

Healthy Eating on a Budget Week 1

Healthy Eating on a Budget Week 2

Healthy Eating on a Budget Week 3

Healthy Eating on a Budget Week 4

Healthy Eating on a Budget Week 5

Healthy Eating on a Budget Week 6

Healthy Eating on a Budget Week 7:

Day One:

Breakfast #1: Plain Greek yogurt with 1 tbsp. chia seeds topped with raspberries (a great source of fiber!) and natural creamy unsalted peanut butter

Lunch #1: Hummus and chicken with mixed greens and tomatoes on toasted whole wheat bread, carrots sticks and a pear

Dinner #1: Roasted asparagus, sweet potato and chicken breast.  Simple, filling and delicious

Day Two:

Breakfast #2: Warm peach and chia seed oats topped with sunflower seed butter plus coffee with soymilk

Lunch #2: Big salad (mixed greens topped with cucumbers, shredded carrots, tomatoes, chicken, avocado and dried cranberries) and an orange

Dinner #2: Whole wheat penne with sautéed tri-colored peppers, zucchini and chicken meatballs with pasta sauce

Day Three:

Breakfast #3: Two kashi 7-grain waffles topped with peanut butter, plain greek yogurt and raspberries

Lunch: Hummus and veggie packed sandwich on toasted whole wheat bread with grapes

Dinner #3: Veggie chili over brown rice topped with avocado, plain Greek yogurt and served with blue corn chips plus extra guacamole

Day Four:

Breakfast #4: Plain Greek yogurt mixed with 1 tbsp. chia seeds then topped with diced apple, a crumbled homemade whole wheat carrot apple muffin and peanut butter

Lunch #4: Big salad (mixed greens topped with cucumbers, shredded carrots, tomatoes, chicken, avocado and dried cranberries) and a pear

Dinner #4: Whole wheat pasta topped with sautéed veggies, chicken sausage and pasta sauce for a quick and easy dinner

Day Five:

Breakfast #5: Bowl of Quaker Oatmeal Squares topped with fresh raspberries and soymilk

Lunch #5: Peanut butter and jelly on whole wheat, carrots and cucumbers with hummus and a pear

Dinner #5: Trader Joe’s frozen pizza (ideally I would’ve served this with a salad but I ran out of greens!)

{ 14 comments }

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