YOUR SHOPPING LIST

1 bag of dried beans: $1.49

2 pounds of chicken breast: $3.76
1 jar of peanut butter: $1.98
1 jar of jelly: $1.79
1 loaf of whole wheat bread: $1.63
1 dozen eggs: $1.26
1 container of oatmeal: $1.35
1 bag of dried lentils: $1.39
1 bag of apples (1 pound): $1.99
1 bag of brown rice: $1.17
1 package of frozen spinach: $.99
1 bag of frozen mixed veggies: $.99

Total: $19.79

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MONDAY BREAKFAST: OATMEAL WITH PEANUT BUTTER

Prepare the oats according to the package directions, then add a dollop of peanut
butter. Bam: easiest breakfast ever.

ROBERT INGELHART/GETTY IMAGES

MONDAY LUNCH: PEANUT BUTTER AND JELLY SANDWICH

Yep, it’s basic, but it gets the job done.

 CULINARY HILL

MONDAY DINNER: VEGGIE FRIED RICE WITH EGG

 Packed with protein and ready in ten minutes.

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Vegetable Fried Rice

Put your leftover rice to work! Vegetable Fried Rice is faster, cheaper, and easier than takeout, ready in
10 minutes or less with just 6 ingredients.
 Course Main Course, Side Dish 
 Cuisine Asian 
 Cook Time 10 minutes
 Total Time 10 minutes
 Servings 4 servings
 Calories 196 kcal

Ingredients
 1 tablespoon canola or olive oil
 1 cup frozen peas and carrots mix
 1/2 cup frozen pearl onions
 2 cups cooked brown rice
 1 egg
 1-2 tablespoons soy sauce
 1-2 teaspoons garlic powder

Instructions
1. In a large skillet or wok, heat the oil over medium-high heat until shimmering. Add peas, carrots, and
onions and cook until softened, stirring occasionally, about 3 minutes.
2. Stir in the rice. Clear a space in the middle of the pan by moving the rice and vegetables to the edges.
3. Crack the egg into the space and scramble until hardened, about 1 minute. Stir into rice and vegetables.
4. Pour 1 tablespoon soy sauce evenly over the top of the rice and sprinkle with 1 teaspoon garlic powder; toss
to combine until heated through. Taste and adjust seasonings with additional soy sauce and garlic powder as
desired. Serve immediately.
 KORMARGALLERY/GETTY IMAGES

TUESDAY BREAKFAST: 2 POACHED EGGS ON TOAST WITH

SPINACH
Don’t know how to make the perfect poached egg? We’ve got ya covered.
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STONEWALL KITCHEN

TUESDAY LUNCH: APPLE SLICES AND PEANUT BUTTER ON

TOAST

Drizzle on some honey and sprinkle on a bit of cinnamon, if you want to get
fancy. 

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 GIMME SOME OVEN 

TUESDAY DINNER: BAKED CHICKEN OVER RICE AND BEANS

Fills you up without draining your wallet.

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 WILSON VALENTIN/GETTY IMAGES

WEDNESDAY BREAKFAST: BROWN RICE WITH SPINACH AND

2 EGGS OVER EASY
The yolk running into the rice is magical.

GIMME SOME OVEN 

WEDNESDAY LUNCH: LEFTOVER BAKED CHICKEN WITH
SPINACH ON WHEAT TOAST

Yeah, you basically ate this last night. But we’re trying to save money here,
people.
 GIMME SOME OVEN 

WEDNESDAY DINNER: WHITE CHICKEN CHILI

Hearty, healthy and only five ingredients.

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RELATED: 25 EASY FIVE-INGREDIENT RECIPES FOR LAZY NIGHTS

SPONSORED

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THURSDAY BREAKFAST: TOAST WITH PEANUT BUTTER

Totally basic, but filling and nutritious.

 ERIN MCDOWELL 

THURSDAY LUNCH: RICE AND BEANS

Sprinkle on some cumin for extra heat.

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6 to 8 servings 
BEANS 

12 ounces dried pinto beans, soaked in cold water overnight

3 garlic cloves, smashed and peeled

1 tablespoon oregano

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 bay leaf
1 teaspoon salt

RICE 

1 tablespoon olive oil

1 small white onion, minced

1 carrot, peeled and minced

2 garlic cloves, minced

1½ cups long-grain rice

1 teaspoon ground cumin

One 15-ounce can diced tomatoes

1½ cups vegetable or chicken broth

1 cup frozen peas

Salt and freshly ground black pepper

1. M A K E   T H E B E A N S :  In a medium pot, combine the beans with 6 cups water and
bring to a simmer over medium heat. Add the garlic, oregano, coriander, cumin and bay
leaf, and reduce the heat to low.

2. Simmer the beans gently, uncovered, until they start to become tender, 30 to 35
minutes. Add the salt and continue to simmer until the beans are very tender, 15 to 20
minutes more.
3.  M A K E   T H E R I C E :  In a medium pot, heat the oil over medium heat. Add the onion
and carrot, and cook until tender, 6 to 7 minutes. Add the garlic and rice, and cook until
the garlic is fragrant and the rice is lightly toasted, 1 to 2 minutes more.

4. Add the cumin and stir to combine. Add the tomatoes and broth, then bring to a
simmer over medium heat. Reduce the heat to low, cover the pot and cook until the rice
has absorbed nearly all the liquid, 20 to 25 minutes.

5. Stir in the peas and season the rice with salt and pepper. To serve, portion some beans
and rice together on a plate, then garnish with cilantro.

ALLRECIPES 

THURSDAY DINNER: EGG AND SPINACH OMELET

Yep, it’s perfectly acceptable to eat breakfast at 8 p.m.

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 MAGNEZ2/GETTY IMAGES

FRIDAY BREAKFAST: 1 HARD-BOILED EGG AND 1 SLICED

APPLE WITH A DOLLOP OF PEANUT BUTTER
A breakfast smorgasbord, if you will.

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FRIDAY LUNCH: PEANUT BUTTER AND JELLY SANDWICH

Yes, PB&J again. But think of all the money you’re saving.
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 AMUSE YOUR BOUCHE

FRIDAY DINNER: LENTIL BURGER ON WHEAT TOAST

Use whatever dried herbs you have in your pantry to cut the cost.

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RELATED: 7 WAYS TO GET PROTEIN IF YOU’RE CUTTING BACK ON MEAT

 SET THE TABLE 

SATURDAY BREAKFAST: SAVORY OATMEAL WITH A FRIED

EGG
Who says oatmeal has to be sweet?

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FOTOGRAFIABASICA/GETTY IMAGES

SATURDAY LUNCH: COOKED LENTILS WITH SPINACH

Just cook the lentils according to package directions, shake on some dried herbs,
add greens and you’re good to go.
 PHOTOGRAFIABASICA/GETTY IMAGES

SATURDAY DINNER: BROWN RICE BOWL WITH MIXED

VEGGIES, SPINACH AND LEFTOVER BAKED CHICKEN

Maximize those leftovers. Creativity counts.

RELATED: 19 WAYS TO USE LEFTOVER BREAD

 DEBBIE LEWIS HARRISON/GETTY IMAGES

SUNDAY BREAKFAST: TOAST WITH JELLY AND AN APPLE

We have a sweet tooth this morning.

SPONSORED
 OWEN PRICE/GETTY IMAGES

SUNDAY LUNCH: 2 SOFT-BOILED EGGS WITH TOAST

SOLDIERS

After this week, your egg-cooking game is gonna be on point.

 RACHEL SCHULTZ

SUNDAY DINNER: BETTER-THAN-TAKEOUT CHICKEN FRIED

RICE
 You did it! Go eat out tomorrow. You’ve earned it.

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BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

 

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INGREDIENTS

 1 cup rice
 3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
 1 onion, diced
 2 cloves garlic, minced
 ½ cup frozen peas
 4 carrots, diced
 2 eggs
 3 tablespoons sesame oil (or you can substitute butter!)
 ¼ cup soy sauce
 Optional: sesame seeds
INSTRUCTIONS
1. Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.
2. Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic,
peas, and carrots. Cook for 5-7 minutes.
3. Crack eggs into pan and scramble, mixing with vegetables.
4. Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.