Plant Based on a Budget Challenge – Family of 4 – Week 3

By : | 4 Comments | On : November 22, 2013 | Category : Blog

Welcome to week 3 of the budget challenge.  It has been a lot of fun, but a lot of work! I hope you all are enjoying the meals.

The items came in under $100 for me again.  Also, I understand you may not all live on the westcoast and have access to these prices, but I encourage you to shop around, use coupons, and look for the best deal.  Good luck, and have fun!

Grocery List

10-14 Bananas
Bag of Apples
3 Onions
Bulb of Garlic
6 Green Bell Peppers
3 Red Bell Peppers
Bag of Carrots
2 Heads of Kale
Head of Celery
Alfalfa Sprouts
Lime
Tofu
Tofurky or Vegan Lunch Meat
Shallots
1lb of Green Bean (frozen is fine)
Head of Broccoli
Zucchini
2 Cups of Basil
2 Heads of Romaine
3 Sweet Potatoes
5 Tomatoes
4 Cucumbers
Vegetable Bouillon
Tortillas
Hard Shell Tortillas
4 Cans of Black Beans
4  Cans of Chickpeas
Kidney Beans
Angel Hair Pasta
Jelly
Peanut Butter
Lemon Juice
1 1/4 Cup of Walnuts
1 Cup of Cashews
1 Cup of Quinoa
Brown Rice
2 Cans of Fire Roasted Tomatoes
Bread Crumbs
Buns
Pita Bread
Whole Wheat Bread
Oatmeal
Apple Sauce
Frozen Blue Berries
4 Bags of Frozen Vegetables (stir fry blend, California blend, etc)

Total Cost: $91.00

Day 1

Breakfast: Toast with Peanut Butter and an Apple
Kids Lunch: Hummus and Cucumber Sandwich
Adult Lunch: Hummus and Cucumber Sandwich
Dinner: Sweet Lime Tofu & Green Bean Bowl

Day 2

Breakfast: Oatmeal with Banana and Apple
Kids Lunch: Peanut Butter & Jelly Sandwiches with Celery Sticks
Adult Lunch: Steamed Stir Fry Veggies
Dinner: Veggie Pesto Pasta with Side Salad

Day 3

Breakfast: Toast with Peanut Butter and a Banana
Kids Lunch: Tofurky and Veggie Sandwich with Carrot Sticks
Adult Lunch: Tofurky and Veggie Sandwich with Carrot Sticks
Dinner: Southwest Stuffed Bell Peppers with Chips and Salsa

Day 4

Breakfast: Oatmeal with Banana and Apple
Kids Lunch: Celery Sticks, Carrot Sticks, Cucumber Slices and Hummus Plate
Adult Lunch: Steamed Veggies with Cashews
Dinner: Black Bean & Quinoa Burger with Sweet Potato Fries

Day 5

Breakfast: Toast with Peanut Butter and a Banana
Kids Lunch: Peanut Butter and Jelly Sandwich with Kale Chips 
Adult Lunch: Tofurky Sandwich and Kale Chips
Dinner: Roasted Red Bell Pepper Wraps with Salad

Day 6

Breakfast: Oatmeal with Banana and Apple
Kids Lunch: Chickpea Salad Sandwiches
Adult Lunch: Chickpea Salad Sandwiches
Dinner: Lentil Tacos with Black Beans

Day 7

Breakfast: Blueberry Waffles  (May need to double the batch)
Kids Lunch: Salads (use any veggies left over from the week)
Adult Lunch: Salads
Dinner: Curry Garbanzo Pitas

  1. posted by terya on November 30, 2013

    I just found this site and I think this challenge is interesting. I have a family of 5, live on the west coast and have a Winco so I’m really surprised you don’t suggest buying bulk dry beans to save money. For the price of 2 cans of chickpeas or black beans I can buy anywhere between 1 and 2 pounds of dry. Cooking isn’t difficult and they freeze extraordinarily well. Same with fresh veg; carrots, broccoli, cauliflower, green beans, sugar snap peas all do great with just a blanch and freeze. Those bags of frozen vegetables are so water-logged they have no flavor! Portion and freeze in reusable containers or plastic bags.

      Reply
  2. posted by Megan on December 3, 2013

    While buying bulk dry beans is indeed cheaper, it takes more time, which my family of 4 has in short supply, particularly on the weekdays. So, while *I* prefer cooking dry beans and having fresh veggies portioned and frozen for later use, I also recognize that it’s not always going to work out that I’m going to have time on the weekends to cook and portion things out and sometimes life happens and convenience is going to win out. Better water logged veggies than no veggies. I appreciate that these grocery lists include canned beans and frozen veggies!

      Reply
  3. posted by Lisa Reynoso on December 16, 2013

    Yes; I’m one of those who cooks my own beans and all that, but it’s easy to adjust. I can use fresh veg anytime, and 2/3 cup of dry beans equals about 1 can of canned, so I plan accordingly.

      Reply
  4. posted by Cynthia Arnold on April 4, 2014

    I too agree with buying dry beans to save money – one problem though..when I cook beans from dry, they sometimes sit too long and begins to smell. I have tried to freeze them, but then they taste very dry. I suppose I just need to invest in a pressure cooker so I can just make what I need, but even then I believe they still need to be soaked overnight.

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