24 Meals for Less Than $200

Today was meal prep day (my favorite day!) and I made 24 meals for less than $200, making each meal average less than $8.30. 

Here's what's on the menu |

California Burritos

Greek Meatballs

French Onion Chicken

Buffalo Ranch Chicken

Mango Salsa Chicken

Chicken & Dumplings

Pepperoncini Pork Sandwiches

Spaghetti

Beef Stir Fry

Pad Thai

Ranch Chicken

I made 2 of each.

Here's the grocery list |

Meat:

2 3 lb. carne asada roasts

2 3 lb. pork loins

5 lbs. ground beef

5 3 lb. chicken breasts

2 bags of premade meatballs

2 packages of beef chunks (or stew meat)

Canned Goods:

2 cans black beans

2 cans pinto beans

2 cans kidney beans

2 30 oz. cans of tomato sauce

4 cans French onion soup

2 cans cream of chicken

2 cans of corn

2 cartons of chicken broth

1 jar sliced pepperoncinis

2 jars marinara sauce

1 carton beef broth

Soy sauce

Refrigerator/Freezer:

8 oz. package of feta

2 packages cream cheese

1 container Mango Peach salsa

2 containers of biscuits

2 bags french fries

2 bags stir fry vegetables

Produce:

1 bunch mint

1 sweet onion

2 red bell peppers

1 stalk of celery

1 bag of carrots

2 zucchinis

1 bag shredded carrots

1 bunch green onion

Seasoning:

2 taco seasoning packets

Brown sugar

2 chili seasoning packets

Cinnamon

Oregano

Garlic Powder

Bread crumbs

4 packets of ranch seasoning

1 bottle Frank's hot sauce

Bay leaves

Ginger

Sriracha

Rice Vinegar

Fish sauce 

Other:

2 packages of burrito tortillas

2 packages tortillas

2 boxes of cornbread mix

Eggs

2 packages pita bread

2 packages mashed potatoes

2 packages of rolls

2 boxes of spaghetti

2 packages rice noodles

1 box gallon sized freezer bags

Slow cooker liners

2 lbs. rice (white or brown)

When you get home, brown 2 lbs. of the ground beef. Leave the other 3 lbs. in a large bowl (these will become meatballs). Also, label freezer bags. Start dumping.

Recipes |

California Burritos

2-3 lbs. carne asada

1 packet taco seasoning

8 hours on low. Cook French fries to package instructions and serve in tortillas with cheese and pico de gallo.

Chili

1 lb. ground beef

1 can black beans

1 can pinto beans

1 can kidney beans

1 30 oz. can of tomato sauce

1 chili seasoning packet

1 Tbsp. brown sugar

8 hours on low. Serve with cornbread (store in pantry).

Greek Meatballs

3 ground beef

1 bunch mint, chopped

1 tsp cinnamon

1 tsp oregano

1 tsp garlic powder

1 tsp salt

¼ cup bread crumbs

1 egg

8 oz. crumbled feta cheese

Combine above ingredients and roll into meatballs. Separate into 2 bags. Freeze. To eat: defrost, and cook for 25 minutes at 350. Serve on pitas with tzaziki sauce.

French Onion Chicken

1.5 lbs. chicken breasts

1 can French onion soup

½ sweet or yellow onion

Sliced red bell peppers

1 tsp garlic powder

1 tsp pepper

8 hours on low. Serve over rice or mashed potatoes.

Buffalo Ranch Chicken

1.5 lbs. chicken

1 package cream cheese

½ bottle ranch

½ cup Frank’s red hot buffalo sauce

7 hours on low. Drain extra liquid, if desired. Shred and serve with tortilla chips, turn into quesadillas, or on a baked potato or sweet potato.

Mango Salsa Chicken

1.5 lbs. of chicken

1 jar mango salsa

8 hours on low. Serve in tortillas, on rice, or as a taco salad.

Chicken & Dumplings

1.5 lbs. of chicken breasts

1 can cream of  chicken

1 can corn

1 carton of chicken broth

2 chopped carrots

½ celery stalk, chopped

1 tsp garlic powder

Season with salt and pepper

7 hours low. Cut biscuits (from refrigerator) into fourths and add to soup and cook for 30 minutes to an hour more.

Pepperoncini Pork Sandwiches

1 pork loin

½ jar of pepperoncinis (plus juice)

1 packet ranch seasoning

1 can French onion soup

8 hours low. Shred. Serve on buns or rolls with BBQ sauce and provolone cheese.

Spaghetti

1 bag meatballs

2 jars marinara

2-3 bay leaves

1 Tbsp. brown sugar

7 hours on low. Serve over your choice of noodles.

Beef Stir Fry

Beef strips or chunch

¼ cup soy sauce

1 tsp ginger

1 cup broth

1 tsp garlic powder

Sriracha to taste

¼ brown sugar

8 hours on low. Serve with stir fry vegetables and rice.

Pad Thai

Bag 1:

1.5 lbs. of chicken breasts

Bag 2:
1 cup shredded carrots

1 sliced zucchini

1/2 bunch of green onions, diced

Sauce:

1/4 cup rice vinegar

1/4 cup fish sauce

1/2 brown sugar

Heat until combined (I make this the day of and keep the ingredients in the pantry)

To prepare: 

In a skillet or Wok heat up 3 T of vegetable oil on medium-high heat, add garlic and chicken (thinly sliced) or shrimp or tofu or whatever. Saute for about a minute. Add veggies, stirring continually for a few more minutes. 

Add the scrambled egg, drained rice noodles, and sauce. Toss it all together and keep tossing until everything is hot and the noodles and chicken are cooked through. (Note: Add red pepper flakes, red chili sauce, or sweet chili sauce if you want it to be spicy. I added a little sweet chili sauce because my little ones don't do super spicy.)

Once plated, add a squeeze of lime and top with chopped peanuts.

Ranch Chicken

1.5 chicken breasts

Season well with Ranch seasoning

Thaw. Cut into strips. Dip in egg wash then dip in flour. Fry in oil in frying pan over medium heat.

Remember to make two of each meal.