June: Meal Plan on a Budget!
It’s June!
According to Canada’s Food Price Report for 2025, a family of 4 will spend $16,833.67 on food this year — that’s up $801.56 from 2024!
That’s $1402.81 a month.
That’s roughly $350.71 a week.
NEW CHALLENGE!!!
Let’s feed me, my husband, our 16 year old and our 12 year old for about HALF that and make a week long menu plan for under $175.00.
Ninja and I keep a running tab of all our grocery expenditures. This is our spending for May! We spent $576.25, clearly keeping to our $700 monthly budget and we actually came in $123.75 under for the month, and so far we are under budget by $639.58 for the year!
Here is the June weekly meal plan staying close to my budget of $175.00! 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: Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Monday: Crispy Potato Taco Bowls
Tuesday: Gooey Butter Overnight French Toast
Wednesday: Sausage Skillet with Basil Cilantro Crema and a Grilled Potato Packet
Thursday: Air Fryer Grilled Cheese Hot Dogs with Fries
Friday: Grilled Chicken with Corn and Green Beans with Herb Butter and Basmati Rice
Saturday: Bun Cha – Vietnamese Grilled Pork Meatballs with Noodles
Staple Items
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:
1 cup Basmati Rice
8 cloves garlic
6 tablespoons oil
Salt and pepper, to taste
1 teaspoon dried Italian herbs (or fresh herbs like basil and parsley)
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon seasoning salt
2 teaspoons garlic powder
½ teaspoon chili powder
2 1/2 teaspoons vanilla
¼ teaspoon cinnamon
1 cup + 1 tablespoon butter
2 cups sugar
¼ cup light corn syrup
1 cup flour
5 tablespoons lime juice
1 teaspoon garlic salt
2 cups corn
1/2 cup mayonnaise
4 hotdogs
French fries
3-4 chicken breasts
BBQ sauce
4 1/2 tablespoons fish sauce
2 teaspoons oyster sauce
vermicelli noodles
1/2 carrot
4 cups corn
NEED TO BUY ITEMS:
1 package cheese ravioli
1 lb lean ground beef
1 1/2 lb ground pork
13.5 oz Sausage
1 loaf French bread
4 slices bread
7 eggs
1 cup half-and-half
1/4 cup sour cream
3/4 cup milk
1 cup cheese
½ lb green beans
1 cup various fresh herbs, such as basil, chives, thyme, rosemary, and parsley
1 cup cherry tomatoes
1 cup asparagus
2 lbs baby yukon gold potatoes
1 red onion
1 red pepper
1 orange pepper
1 zucchini
1/3 cup basil
1/4 cup cilantro
1/4 cup shallots
2 lemongrass stalks
4-5 potatoes
1 onion
Garnish: Parmesan cheese, grated, quick pickled onions, shredded lettuce, chopped tomatoes, crushed tortilla chips, &
fresh cilantro, icing sugar, basil
SUNDAY: Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
This is such a simple meal that packs a big punch! Using fresh ingredients makes this pasta dish, colourful, healthy, and delicious. This was the perfect way to start off summer! We loved this fresh ravioli dish.
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
4
servings10
minutes15
minutesIngredients
1 package cheese ravioli
1 cup cherry tomatoes, halved
1 cup asparagus, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
2 tablespoons oil
salt and pepper, to taste
Garnish: Grated Parmesan cheese, 1 teaspoon dried Italian herbs (or fresh herbs like basil and parsley)
Directions
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the ravioli.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the asparagus and cook for 3-4 minutes until tender but still crisp.
Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they soften slightly. Season with salt, pepper, and dried herbs.
Add the cooked ravioli to the skillet, gently tossing to combine with the vegetables. If the mixture seems dry, add some reserved pasta water to achieve your desired consistency.
Plate the ravioli and vegetable mixture, topping with fresh herbs and grated Parmesan cheese if desired.
MONDAY: Crispy Potato Taco Bowls
I’m always looking for new ways to feed my family tacos lol. This is like a taco salad, but the base is potatoes! We really enjoyed this for dinner, but it would make a great brunch dish as well! We pickled some onions and use them on this dish and the Vietnamese noodle dish later on in the week.
Ingredients
2 lbs baby yukon gold potatoes, halved or quartered
2 tablespoons oil
salt and pepper
1 lb lean ground beef
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon chili powder
Garnish: quick pickled onions, shredded lettuce, chopped tomatoes, crushed tortilla chips, & fresh cilantro
Directions
Preheat the oven to 425 degrees F.
Place the potatoes in a large bowl. Drizzle with the olive oil and toss well, so all the potatoes are coated. Season with a few pinches of salt and pepper.
Spread the potatoes out on a baking sheet in a single layer. Roast the potatoes for 25 minutes, then gently flip and toss them, roasting for another 15 or 20, until deeply golden and crisp.
Add the ground beef to a large pan over medium heat and break it apart with a wooden spoon. Cook, stirring and breaking apart, until it begins to brown. Add in the cumin, paprika, garlic powder, chili powder, and a big pinch of salt and pepper. Stir well to disperse all the seasonings. Stir often and cook over low for about 10 minutes.
To build the bowls, place the potatoes on the bottom. Add the and ground beef on top, then all the toppings. Lettuce, tomato, pickled onions, cheese and cilantro.
TUESDAY: Gooey Butter Overnight French Toast
Yum! This dish takes a little bit of prep work but then you just put it in the fridge and pop it into the oven the next day! I love dinners like that! This is decadent, full of flavour and sweetness. It’s like eating dessert for dinner! We topped ours with fresh strawberries, but you can use whatever fruit is in season.
Gooey Butter Overnight French Toast
6-8
servings45
minutes45
minutesIngredients
1 loaf French bread, cut into 1-inch slices
5 large eggs
1 cup half-and-half
½ cup milk
1 teaspoon vanilla
- Gooey Butter Topping
¾ cups butter
1 ½ cups sugar
½ teaspoon salt
¼ cup light corn syrup
2 eggs, room temperature
1 ½ teaspoons vanilla
¼ cup milk, room temperature
1 cup flour
Garnish: icing sugar, syrup, and/or fruit
Directions
Grease a large (9X13-inch) baking pan with cooking spray. Arrange the slices in the pan to fit, overlapping slightly if necessary.
Whisk together the eggs, half and half, milk, vanilla, and cinnamon until combined and pour the mixture over the bread slices.
Combine the butter, sugar, salt, and corn syrup in the bowl of a mixer with a paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
On medium low speed add 1 egg and mix until combined. Then mix in the other egg and the vanilla. Add the milk and flour and mix on low speed to combine. Scrape down the bowl and give it a final stir.
Dollop the butter topping over the bread and smooth out. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees F.
Bake for 40-50 minutes until the bread has puffed slightly and the gooey butter topping has started to brown around the edges and is a light golden brown. If the edges are browning but the center needs more time, cover the outer edge with aluminum foil and continue baking.
Dust lightly with powdered sugar, and serve.
WEDNESDAY: Sausage Skillet with Basil Cilantro Crema and a Grilled Potato Packet
As a good Ukrainian daughter lol we eat a lot of smoked sausage or Kielbasa. This dish ain’t my Granny’s sausage skillet, that’s for sure lol. We paired the skillet with grilled potatoes but next time I will pair it with rice for a lighter dish. This skillet is filled with healthy vegetables, beautiful colors, and tasty ingredients. But the icing on the cake Lol is the Basil Cilantro Crema! It is SO good!
Sausage Skillet with Basil Cilantro Crema
4
servings20
minutes30
minutesIngredients
1 tablespoon oil
13.5 oz smoked sausage, sliced about 1/2 in thick
1/3 cup red onion, diced
1 red pepper, chopped
1 orange pepper, chopped
1 zucchini, sliced and quartered
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups corn
- Basil Cilantro Crema
1/2 cup mayonnaise
1/4 cup sour cream
1/3 cup basil, packed
1/4 cup cilantro, packed
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon lime juice
Directions
Blend the ingredients for the Basil Cilantro Crema in a food processor and set aside. Refrigerate if you are not going to be using it in about 10 minutes.
Add the olive oil to a pan over medium to high heat. When it is shimmering, add in the sausage. Cook for 3 minutes per side and then remove it from the pan.
Add the red onion to the pan and cook for 3-5 minutes until it softens. Then add in the pepper and cook for another 3-5 minutes.
Add in the zucchini, garlic salt, sea salt and fresh cracked black pepper. Mix it all in and cook for another 3-5 minutes.
Add the corn and sausage to the skillet. Saute for about 2 minutes. Then turn off the heat and remove the skillet from the burner. Allow to cool for about 3 minutes and add in the cilantro and basil.
Serve with the Basil Cilantro Crema.
THURSDAY: Air Fryer Grilled Cheese Hot Dogs with Fries
When I was a kid, we ate a lot of hotdogs. On bread. Like there was just a package of wieners in the fridge and you could microwave them for a few minutes (when I was a kid, we got a brand new microwave, first one out of all my friends lol) And wrap it in a piece of bread and squirt some ketchup on it! Lunch is served lol. This meal took me back to those days! I freaking loved these, I knew I would because I love hotdogs and I love grilled cheeses lol but my Kids? They were so weirded out by a hotdog, not having a bun! Ha!
Air Fryer Grilled Cheese Hot Dogs
4
servings5
minutes5-10
minutesIngredients
4 slices bread
8 teaspoons butter
1 cup cheese, shredded
4 hotdogs
Directions
Take a slice of bread and spread a thin layer of butter on one side. On the other side, place 1/4 cup of cheese.
Grill hotdogs on BBQ and when they are cooked through, put a hot dog on the cheese side and roll the bread around it kind of hugging it. Using a few toothpicks, secure either end of the sandwich to the hotdogs.
Preheat your air fryer to 375 degrees F. Place your Grilled Cheese Hot Dogs in your air fryer. Set to air fry for about 5 minutes. If they aren't done, add 1 minute increments until done.
Serve with ketchup, mustard or any other dipping sauce.
FRIDAY: Grilled Chicken with Corn and Green Beans with Herb Butter and Basmati Rice
Throughout the summer months, we eat a lot of grilled meat. There’s no recipe for it. We just grill it with some barbeque sauce. On days like that we have a bit more time to make a Quality side dish like this one. I felt so healthy eating a grilled chicken breast and then so naughty eating this creamy buttery vegetable dish lol. This was a lick your plate clean kinda dinner!
Corn and Green Beans with Herb Butter
4
servings10
minutes10
minutesIngredients
½ lb fresh green beans
4 ears fresh corn, shucked
5 tablespoons butter
salt and pepper, to taste
1 cup various fresh herbs finely chopped, such as basil, chives, thyme, rosemary, and parsley
Directions
Bring a large pot of water up to a boil, then add a generous amount of salt. Prepare a large bowl of ice water for an ice bath and set aside. Drop in the green beans and cook until they're tender-crisp, about 2 minutes, then transfer to the bowl of ice water. Remove once totally cooled, then drain and set aside.
Place the corn in the boiling water, then turn off the heat, and cook for about 5 minutes. Transfer to a bowl of ice water, and remove once they're cool enough to handle. Cut kernels off cobs and set aside.
Melt the butter in a large sauté pan, then add the corn and green beans. Season with salt and pepper, then toss the vegetables around until just warmed through. Right before serving, sprinkle ¾ of the herbs over the vegetables, then toss to evenly incorporate. Taste and adjust the seasoning as needed.
SATURDAY: Bun Cha - Vietnamese Grilled Pork Meatballs with Noodles
Oh my God, you guys! These meatballs! You put the sauce inside the meatballs! This meal was deceptively delicious lol. It appears so easy, and it is, but it tastes like something you’ve worked on for days! These meatballs are so delicious! We had some leftover pickled onions from our Taco Bowls earlier in the week and we did a quick pickle carrots, and this dish was super light, super refreshing and super awesome!
Bun Cha - Vietnamese Grilled Pork Meatballs with Noodles
4
servings30
minutes40
minutes300
kcalIngredients
1 1/2 lb ground pork
1/4 cup sugar
4 1/2 tablespoons water, divided
1 1/2 tablespoons garlic, minced
1/4 cup shallots, minced
2-3 lemongrass stalks, white part only, finely minced
2 tablespoons fish sauce
2 teaspoons oyster sauce
- Dipping Sauce
1/4 cup lime juice
1 1/2 tablespoons sugar
3/4 cup water
2 1/2 tablespoons fish sauce
1 tablespoon garlic, minced
vermicelli noodles
Garnish: lettuce, cilantro, pickled carrots
Directions
In a small saucepan, add 1/4 cup of sugar and 3 tablespoons of water. Bring to a boil. Lower the heat to medium, continue to simmer. The mixture will turn from clear to yellow, and get darker as you simmer it. Reduce the heat if needed.
Keep watching closely, until it has a slightly dark caramel color, turn off the heat and carefully add 1 1/2 tablespoons of water. Swirl the saucepan to combine and remove it from the stove. Set aside.
In a mixing bowl, add the ground pork, caramel sauce and all other ingredients for the pork meatballs. Mix for a couple of minutes to combine thoroughly. Set aside for 10-15 minutes or marinate in the refrigerator for 1-2 hours for tastier results.
Whisk together lime juice, sugar, water, and fish sauce in a bowl. Adjust to taste. Add garlic. Set aside.
Prepare vermicelli noodles according to package instructions.
Heat grill. Shape the marinated pork into small meatballs. Once the grill is hot, grill them until fully cooked.
Put the grilled meatballs in the dipping sauce, serve with noodles, lettuce, herbs and pickled onions & carrots.
Check out How Was Your Week, Honey? Episode #430 Ball of Rage This week, we get together to discuss: old movies, getting information, Spritz cocktail, Stanley Cup Playoffs, player wives, rabbits, kid jobs, track team, SOW, & Blog issues.
Thank you to Pam at An Artful Mom for featuring my chocolate chip cookies at last week’s Thursday Favorite Things Link Party.
This week was filled with my MRI, HBear’s band concert where she won TOP SENIOR PERCUSSION PLAYER, and HBear’s award ceremony where she won TOP CONCERT BAND GRADE 11! We also had SBean’s track & field where she came in 4th in long jump and sold $120 worth of Freezies to her friends LOL The Kids volunteered for Ha Ha Ha Kidzfest this weekend and had a BLAST!
1 thought on “June: 7 Day Meal Plan”
That looks like such a delicious week!