September: Meal Plan on a Budget!
According to Canada’s Food Price Report for 2026, a family of 4 will spend $17,571.79 on groceries this year — that’s up $994.63 from 2025!
That’s $1464.32 a month.
That’s roughly $366 a week.
NEW CHALLENGE!!!
Let’s feed me, my husband, our 17 year old and our 13 year old for about HALF that and make a week long menu plan for under $183!
Ninja and I keep a running tab of all our grocery expenditures. This is our spending for August! We spent $540.07 and used $20.00 in points, leaving our monthly spending at $520.07, clearly keeping to our budget and actually came in $214.93 under for the month, and we were under budget by $482.34 for the year!
Here is the September weekly meal plan staying close to my budget of $183! I want you to have all the tools to be able to feed your family 7 healthy(ish) meals, while not putting yourself into the poorhouse! I hope you enjoy and please let me know if you follow this weekly plan and if you were able to stick to the budget! Click on the recipe listed in the MENU below and it will take you directly to the recipe!!
MENU
Sunday: Chicken Parmesan Gnocchi
Monday: Loaded Breakfast Hash with Potatoes & Bacon
Tuesday: Sweet Corn Fried Rice with Kielbasa
Wednesday: Chicken Pot Pie Orzo
Thursday: European Hot Dogs & Arugula Coleslaw With Dijon Vinaigrette
Friday: Tomato Basil Pasta
Saturday: Black Garlic Mushroom Burger with Fries
These items are ALWAYS in my pantry or fridge. This tip bares repeating… As soon as I see an item running out it goes on the my shopping list. If they come up on my PC Points list or go on sale, I buy them. We have a second fridge in the garage, so I always have eggs, mayo, soy sauce, etc. on hand. It may take you a while and some money to get this system going but once you do… your wallet will thank you. Things I need for this week’s menu that I already have in my kitchen (my staple items) are listed below on the left. The items that I need to buy are listed on the right.
SHOPPING LIST:
STAPLE ITEMS:
4 russet potatoes
3 onions
9-10 cloves garlic
4 green onions
4 tablespoons parsley
9 tablespoons olive oil
salt and pepper, to taste
1 teaspoon smoked paprika
pinch of red pepper flakes
6 eggs
2 carrots
1 cup frozen peas
1½ cups uncooked orzo pasta
3 cups chicken broth
1½ teaspoon dried thyme
½ teaspoon dried parsley
1 3/4 teaspoon Italian seasoning
¾ cup panko bread crumbs
3/4 cup Parmesan cheese
1/2 cup + 2 tablespoons fresh basil
1 teaspoon sesame oil
1 cup sweet corn
2 tablespoon soy sauce
2 cups jasmine rice
4 cups arugula
1/3 cup dried cranberries
1/3 cup slivered almonds
2-3 tablespoons red wine vinegar
8 oz uncooked pasta
1/2 tablespoon flour
1/4 cup dry white wine
2 1/2 teaspoons Dijon mustard
1-2 tomatoes, chopped
4 hamburger patties
4 slices mozzarella cheese
¼ cup beef stock
1 ½ tablespoons black garlic
European Weiners and hotdog buns
Fries
NEED TO BUY ITEMS:
6 slices bacon
1 bell pepper
1 cup cheddar cheese
9 tablespoons butter
2 cups heavy cream
4 cups rotisserie chicken (1 chicken)
1 package gnocchi
1 jar pasta sauce
1 ring kielbasa
1/2 bag coleslaw
4 hamburger buns
1 white onion
4 cups cremini mushrooms
Sunday: Chicken Parmesan Gnocchi
Hello Autumn!! That’s what this dish says to me. The grocery store had a sale on rotisserie chickens a while back so I picked up a few of those and cleaned them of the meat and froze it in 2 cup increments. 1 bag is perfect for this dish! I LOVE chicken parm. My MIL makes the best Chicken Parm from a class she went to in Winnipeg at DeLuca’s. It is SO good but SO much work. This tasted a lot like that but SO much easier, making it the perfect week night comfort dish or a cosy Sunday dinner.
Chicken Parmesan Gnocchi
4
servings15
minutes15
minutesIngredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, minced
2 cups cooked rotisserie chicken, shredded
1 package gnocchi
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
1 jar pasta sauce
- Panko Topping
2 tablespoons butter
¾ cup panko bread crumbs
¼ cup Parmesan cheese
½ teaspoon Italian seasoning
2 tablespoons basil, chopped
Directions
Place an oven rack in the upper third of your oven, and preheat the broiler on low.
Put the tablespoon of olive oil into a large oven-proof skillet over medium heat. Sauté garlic and onion for about 3 minutes until translucent. Add gnocchi and stir after 2 minutes, cooking for a total of about 3 – 4 minutes.
Add chicken, pasta sauce, the 1 teaspoon of Italian seasoning, salt, and pepper, and mix well. Reduce heat to medium low. Cover and cook for 5 minutes.
In a medium microwavable bowl, melt the butter. Add the bread crumbs, Parmesan cheese, and Italian seasoning and mix until completely combined.
Remove cover from the oven-proof skillet, and sprinkle the mozzarella cheese over the top of the skillet. Evenly distribute the panko crumb topping.
Place into oven and broil for about 5-7 minutes or until cheese has melted and bread crumbs are golden.
Monday: Loaded Breakfast Hash with Potatoes & Bacon
When Ninja and I were dating in University, every Thursday, we had a break between classes and we would always end up at Smitty’s. We were so predictable lol. Ninja got the Classic Breakfast 2 eggs any style (sunnnyside up) with bacon (occasionally with sausage) and multigrain toast with peanut mutter. I got the Meat Lovers Skillet. Every time. This was like that skillet! This was simple, easy to make, totally satisfying and will definitely be made again and again,
Loaded Breakfast Hash with Potatoes & Bacon
4
servings10
minutes40
minutesIngredients
4 russet potatoes, peeled and diced into ½-inch cubes
6 slices bacon, chopped
1 onion, finely diced
1 bell pepper, diced
2 cloves garlic, minced
1 cup cheddar cheese, shredded
2 green onions, sliced thinly
2 tablespoons parsley, chopped
2 tablespoons olive oil
1 teaspoon smoked paprika
salt and pepper, to taste
pinch of red pepper flakes
4 fried eggs
Directions
Rinse potatoes under cold water to remove excess starch, then pat dry thoroughly with a kitchen towel.
In a cast-iron skillet over medium heat, add the chopped bacon pieces. Cook for 6–8 minutes, stirring occasionally, until crispy. Remove bacon with a slotted spoon and set aside on paper towels, leaving bacon fat in skillet.
Add diced onion and bell pepper to the hot bacon grease. Stir occasionally for 4–5 minutes until softened and slightly caramelized. Add minced garlic and cook for 30 seconds until fragrant.
Increase heat to medium-high. Add dried potato cubes to skillet in an even layer. Cook undisturbed for about 5 minutes to develop a golden crust. Flip or stir gently and continue cooking for another 15–25 minutes until potatoes are tender inside and crispy outside. Season with salt, black pepper, smoked paprika, and red pepper flakes during cooking.
Return bacon to skillet and mix gently with potatoes and veggies. Sprinkle shredded cheese evenly over the top. Reduce heat to low and cover skillet for 2–3 minutes to melt cheese until bubbling and golden brown.
Remove skillet from heat. Sprinkle sliced green onions and fresh parsley over the hash. Taste and adjust seasoning if needed. Serve topped with a fried egg.
Tuesday: Honey Garlic Sausage & Rice
We actually had this on Monday because we had Spiced Coconut Basil Chicken with Rice on Saturday and we made a double batch on rice for this dish, see planning ahead works! LOL However, I already had this post laid out so I didn’t move it on here. Sorry! We also had about 6 green beans left that were ready for picking so we threw them into this yummy and easy dish. HBear’s boyfriend was over and we got to introduce him to Winnipeg Kielbasa (kube) from Tenderloins and boy was he impressed.
Sweet Corn Fried Rice with Kielbasa
4
servings10
minutes20
minutesIngredients
1 ring kielbasa, sliced into half-moons
2 cups rice, cooked & chilled
1 cup sweet corn
2 eggs, beaten
2 green onions, diced
1 cup frozen peas & carrots
2 tablespoons parsley, chopped
1 tablespoon oil
2 tablespoons soy sauce, to taste
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon sesame oil
Directions
Heat oil in a large wok over medium heat. Add sliced kielbasa and cook for 3-4 minutes per side until browned. Stir in corn and frozen veggies and cook for another 2 minutes.
Push everything to one side of the pan. Pour the beaten eggs into the empty space and cook, stirring gently, until just set. Mix them into the rest of the pan.
Add cooked rice, breaking up any clumps. Stir-fry for 5-10 minutes. Toss with soy sauce adding more to your taste.
Turn off the heat and stir in a drizzle of sesame oil. Top with green onions and parsley.
Wednesday: Chicken Pot Pie Orzo
We used the other half of a roterserrie chicken making this YUMMY pasta dish. Orzo id like a cross between rice and pasta and it tastes delicious with a crazy good texture. SBean loves chicken pot pie but it’s just too early for a steaming hot pie so this was the perfect comfort dish for early fall. A lighter autumn take on the winter classic.
Chicken Pot Pie Orzo
4
servings10
minutes30
minutesIngredients
1 tablespoon olive oil
1 tablespoon butter
2 cups cooked rotisserie chicken, shredded
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
1 cup frozen peas
1½ cups uncooked orzo pasta
3 cups chicken broth
½ cup heavy cream
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon pepper
salt, to taste
Directions
Heat oil and butter in a large pot over medium heat. Add onion and carrots and cook until softened. Add chicken. Add garlic and cook for 30 seconds.
Pour in chicken broth and add orzo. Bring to a boil, then simmer 10–12 minutes.
Stir in peas, cream, thyme, parsley, pepper, and salt. Simmer until thick and creamy. Let rest 5 minutes before serving.
Thursday: European Hot Dogs & Arugula Coleslaw With Dijon Vinaigrette
When I was a kid my Dad would treat us to European Wieners or as Mom called them, Snappy Hotdogs! They were SO good. I see them now and I think, who pays that for wieners? LOL I saw a package on sale last week though and I thought, why not? I bought them for a treat and so my Kids could taste “snappy hotdogs”. I even sent a picture to my Dad, Sis and Bro LOL. They were ok. Not as good as I remember but really, when is anything? The slaw however? Was AMAZEBALLS. we used the very last of our arugula in this recipe and boy are we looking forward to growing more next season, we really enjoyed all that we can do with arugula.
Arugula Coleslaw With Dijon Vinaigrette
4
servings20
minutesIngredients
1/2 bag coleslaw
4 cups arugula, loosely packed
1/3 cup dried cranberries
1/3 cup slivered almonds
1/4 cup olive oil
2-3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Add the olive oil, Dijon, red wine vinegar, honey, salt, and pepper into a glass jar with lid. Shake vigorously to combine.
Add coleslaw to a bowl.
Pour over the slaw and let it sit for about 15 minutes. Add the arugula, cranberries and slivered almonds and toss.
Friday: Tomato Basil Pasta
No Notes lol. That’s what I can say about this delicious and simple dish. We used fresh ingredients from our late summer harvest and this was light and yummy. Simple, yet elegant it is the perfect pasta dish to have on a warm fall evening.
Tomato Basil Pasta
4
servings10
minutes20
minutesIngredients
1 package pasta
2 tablespoons butter
1/2 tablespoon flour
3-4 cloves garlic, minced
1/4 cup dry white wine
1 cup heavy cream
1/2 teaspoon Dijon mustard
1/4 teaspoon Italian seasoning
2 medium tomatoes, chopped
1/2 cup parmesan cheese, grated
1/2 cup basil, torn to taste
salt & pepper, to taste
Directions
Boil a salted pot of water for the pasta and cook it al dente according to package directions (save about 1/4 cup pasta water when draining).
When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about 1 minute, stirring often.
Add in the garlic, followed by the wine. Let it bubble until it's reduced by half (about 30 seconds to 1 minute).
Whisk in the cream, Dijon mustard, and Italian seasoning until smooth.
Stir in the chopped tomatoes. Cook the sauce for another 5 minutes or until the sauce has thickened up a bit.
Take the skillet off the heat and stir in the parmesan cheese and basil.
Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce if it's too thick). Garnish with freshly grated parmesan.
Saturday: Black Garlic Mushroom Burger with Fries
Drool. This burger was savoury and filling. Black garlic is a favourite of mine and I’m always looking for ways to use it. Black garlic is rich and full bodied lol like a good meaty Bordeaux red blend lol. Can you feel what I’m saying? LOL Black garlic raises the cooking bar and elevates any dish to gourmet level. This burger is like a mushroom meatloaf and when you bite down, you actual make a little groan. Yup, this was a GOOD burger that is perfect for the end of summer and early autumn BBQ dinners. You can use any burger patty, premade ones from the grocery store or make your own like we did HERE!
Black Garlic Mushroom Burger
4
servings10
minutes20
minutesIngredients
4 burgers
4 hamburger buns
4 mozzarella cheese, slices
1 white onion, sliced into rings
4 cups cremini mushrooms, sliced
¼ cup beef stock
½ cup heavy cream
4 tablespoons butter, divided
1 ½ tablespoons black garlic, mashed
1 teaspoon thyme, chopped
1 teaspoon Dijon mustard
½ teaspoon pepper
salt, to taste
Directions
Season the burgers with pepper & salt, let them rest at room temperature.
Heat up a cast iron skillet to medium high heat. Add 2 tablespoons of butter and the sliced mushrooms, stir in the sliced onions.
After about 5-6 minutes, season the mushrooms and onions with thyme and pepper. Add in the beef broth and stir in the black garlic mash. Keep stirring to incorporate everything together.
Once the liquid is almost gone, add in the rest of the butter, cream, and Dijon. Stir to incorporate and let it reduce slightly to thicken. Taste, season, adjust.
Grill hamburger patties on the BBQ, add cheese to the top of the burgers in the last minute of cooking.
Assemble the burgers and top with the mushroom gravy.
Check out How Was Your Week, Honey? Episode #462 Pre-School This week, the Maier’s get together in the last days of summer before school starts.
Thank you to A Pinch of Joy and The Cottage Market for featuring my Fantasy Reads & Cucumbers post at their Busy Monday and Morning Cup of Joe Link Party last week.
This week I had my neurologist appointment so we made a day of it doing a little shopping and going for lunch at Erica Jane’s. Unfortunately, I caught my foot in the door and ended up with a big bruise and a cut up ankle. We got school shopping done, finished my reading challenge and my library summer reading challenge, did some cuddling and got ready for school next week!
