It’s November!
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 October,
We spent $625.91 and used $150 in points, leaving our monthly spending at $475.91, clearly keeping to our budget and actually came in $224.09 under for the month, and so far we are under budget by $1024.82 for the year!
Here is the November 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: Turkey Stew
Monday: Slow Cooker Taco Casserole
Tuesday: Crispy Gnocchi Ham & Cheese
Wednesday: Ginger Scallion Pork Meatball with Potsticker Dipping Sauce and Rice
Thursday: Spanish Spinach Egg Bake
Friday: Cheesy Beans on Toast
Saturday: Parmesan Orzo with Shrimp
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:
2 onions
3 carrots
1 cup broccoli
12 cloves garlic
1 tablespoon thyme
1/2 cup olive oil
8 cups chicken broth
2 tablespoons cornstarch
1 1/4 cups white wine
1 bay leaf
2 cups leftover turkey
1 lb ground beef
1 packet taco seasoning
1 can black beans
1 can corn kernels
1 can diced tomatoes
5 oz mozzarella
2 cups Parmesan
1 cup frozen peas
â…“ + 2 tablespoons cup soy sauce
4 tablespoons rice vinegar
3 tablespoons sugar
2 teaspoons sesame seeds
1 egg
½ cup panko crumbs
juice and zest of 1 lemon
3 tablespoons fresh ginger
1 tablespoon brown sugar
2 tablespoons sesame oil
½ -1 teaspoon chili garlic sauce
1 cup jasmine rice
5 tablespoons butter
2 cups water
2 cans of beans in tomato sauceÂ
6-8 slices of bread
A few dashes Worcestershire sauce
1 lb orzo pasta
1/4 teaspoon red pepper flakes
NEED TO BUY ITEMS:
8 oz cremini mushrooms
2 stalks celery
1 lb Yukon gold potatoes
1 tablespoon sage
1 cup heavy cream
2-3 cups marble cheddar cheese
2 bell peppers
1 lb gnocchi
5 oz fontina
5 oz ham
1 cup milk
1 cucumber
¼ red onion
1 lb ground pork
6 green onions
1/2 cup parsley
¼ cup cilantro
1 lb shrimp
GARNISH: parsley, crushed peanuts, shredded cheese, cilantro, sour cream, tortilla chips
SUNDAY: Turkey Stew
This. Was. Amazing. Pure comfort in a dish. We had leftover turkey from Thanksgiving that we portioned into 2 cups and  froze, we used 1 bag for this recipe. It felt like Thanksgiving all over again but better because it didn’t take 6 hours to prep and make lol. This was truly a stew and not a soup. Cut your veggies and turkey into bigger pieces, just like a beef stew. I know it’s not good for you but while I was eating this, I really wanted a piece of white bread slather with butter to dip into my stew, man do I LOVE 80’s memories!Â
Turkey Stew
4
servings15
minutes30
minutesIngredients
1 onion, diced
8 oz cremini mushrooms, quartered
3 carrots, sliced
2 stalks celery, diced
4 cloves garlic, minced
1 lb Yukon gold potatoes, peeled & cut into 1 inch cubes
1 tablespoon sage, chopped
1 tablespoon thyme, chopped
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 cups chicken broth, divided
2 tablespoons cornstarch
3/4 cup dry white wine
1 bay leaf
1/4 cup parsley, chopped
2 cups leftover turkey, shredded
1/3 cup heavy cream
Directions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the onion, mushrooms, celery, carrots, and garlic and season with salt and black pepper. Cook, stirring frequently, until the vegetables are softened and golden-brown, about 8 minutes.
Place 1/2 cup of the chicken and cornstarch in a small bowl and whisk to combine.
Add white wine to the pot and bring to a boil. Cook, stirring frequently and scraping up any brown bits from the bottom of the pan, until almost evaporated, about 4 minutes.
Add the potatoes, cornstarch mixture, remaining 3 1/2 cups chicken broth, sage, thyme, and 1 bay leaf. Bring to a boil. Reduce the heat to medium and simmer until the broth is thickened and the potatoes are just tender, 10 to 15 minutes.
Add shredded turkey and stir to combine. Cook until warmed through, about 3 minutes. Add heavy cream and stir to combine. Taste and season with more salt as needed. Serve sprinkled with parsley.
MONDAY: Slow Cooker Taco Casserole
We did not have high expectations for this dinner because it seemed… too easy. We were pleasantly surprised to find it full of flavour, nice and filling and with lots of texture, not something I tend to say often about slow cooker dinners. The Kids liked eating this with a side of lime tortilla chips but Ninja and I just ate it as is, like a Mexican hash, SO good!
Slow Cooker Taco Casserole
4
servings15
minutes2-4
hoursIngredients
1 lb ground beef
1 packet taco seasoning
1 can black beans, drain & rinsed
1 can corn kernels, drain & rinsed
1 can diced tomatoes
1 cup cheddar cheese, shredded
2 bell peppers, chopped
GARNISH: shredded cheese, cilantro, sour cream and/or tortilla chips
Directions
Brown the ground beef in a skillet over medium heat until fully cooked; drain excess fat.
Stir in taco seasoning and cook for one additional minute.
Transfer the beef to a slow cooker and add black beans, corn, diced tomatoes, and bell peppers; mix well.
Cover and cook on low for 4 hours or high for 2 hours.
About 15 minutes before serving, sprinkle cheese on top and cover until melted.
Serve hot with desired toppings like shredded cheese, sour cream, cilantro and tortilla chips.
TUESDAY: Crispy Gnocchi Ham & Cheese
We really like gnocchi. We like it boiled but we also like it crispy. This recipe has ham, peas and gnocchi but to me it was like a rich and creamy dreamy mac & cheese. The salty ham and the slightly sweet peas with all that yummy cheese was absolutely decadent and delicious. I bought a small ham and froze the rest and  later, I made this Ham & Bean Soup with the leftover meat.
Crispy Gnocchi Ham & Cheese
4
servings10
minutes20
minutesIngredients
1 lb gnocchi, uncooked
2 tablespoon olive oil
5 oz mozzarella, shredded
5 oz fontina, shredded
5 oz ham, roughly chopped
1 cup Parmesan, grated & separated
1 cup milk (2% or whole)
1 cup frozen peas
2 tablespoons butter, roughly cut into small squares
pepper, to taste
Directions
Preheat your broiler and position an oven rack 6 to 8 inches from the top.
Heat olive oil in a large skillet over medium heat. Add half of the gnocchi, gently separate them if they’re sticking. Sear for about 6 minutes, turning every 2 minutes, until evenly golden and crispy. Cook in two batches to avoid overcrowding the pan. Set aside.
In the same skillet, gently heat milk over low heat. Add the cheeses and stir slowly until fully melted and the sauce becomes smooth and slightly thickened. Turn off the heat and stir in 3/4 cup of the Parmesan until creamy and well combined.
Return the crispy gnocchi to the skillet and toss to coat evenly in the cheese sauce. Mix in the frozen peas. Finish with 2 twists black pepper.
Spread everything into an even layer. Sprinkle with ham and ¼ cup Parmesan. Dot with squares of butter. Broil for 5 minutes, or until golden on top.
WEDNESDAY: Ginger Scallion Pork Meatball with Potsticker Dipping Sauce and Rice
Yum! Super yum! With all the comfort foods we have been eating lately it was nice to have this delicious Asian inspired dish to lighten things up a bit. Adding the sauce to the meatballs really made a difference! They were tender and super flavourful. We made  the meatballs and pickled veggies with Jasmine rice.
Ginger Scallion Pork Meatball with Potsticker Dipping Sauce
4
servings25
minutes22
minutesIngredients
1 lb ground pork
1 egg
½ cup panko crumbs
4 cloves garlic, minced
6 green onions, finely chopped
2 tablespoons ginger, finely chopped
¼ cup cilantro, finely chopped
1 tablespoon brown sugar, packed
1 tablespoon sesame oil
2 tablespoons soy sauce
½ -1 teaspoon chili garlic sauce
¼ teaspoon salt
Garnish: crushed peanuts & chopped cilantro
- Potsticker Sauce
â…“ cup soy sauce
¼ cup water
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon ginger, finely grated
2 teaspoons sesame oil
1 teaspoon chili garlic sauce
- Vegetables
1 cucumber, cut matchstick
1 carrot, cut matchstick
¼ red onion, sliced thin
2 tablespoons rice vinegar
2 teaspoons sugar
a pinch of salt
Directions
Preheat the oven to 375ËšF. Line a sheet pan with foil. Spray the foil generously with cooking spray. Set aside.
Combine all sauce ingredients in a small bowl or jar with a tight-fitting lid. Stir or shake until well combined. Set aside.
Combine the sliced cucumbers and carrots in a bowl with red onion, rice vinegar, sugar and a pinch of salt. Stir it all together and let it sit while you prepare the meatballs.
In a medium-large bowl, combine ground pork, egg, panko, garlic, green onions, ginger, cilantro, brown sugar, sesame oil, soy sauce, chilli garlic sauce, and salt. Using your hands, mix until everything is combined but don’t over mix. Portion the mixture into 2 tablespoon scoops. Roll each one into a ball and arrange on the sheet pan spaced 1½-2 inches apart.
Drizzle a little olive oil over each meatball then bake for 20-22 minutes or until light golden brown. Separate the sauce into 2 equal portions and brush each meatball with 1 of the potsticker sauces after 10 minutes of baking. Reserve the rest.
Serve with rice. Drizzle with extra sauce and garnish with chopped cilantro and chopped peanuts.
THURSDAY: Spanish Spinach Egg Bake
This was more of a potato casserole than an egg bake but either way we really liked it. We made it with broccoli but you could use any vegetable your family likes, mine likes broccoli. The tomatoes on top were so tasty. My Mom used to cover her egg bakes in ketchup but I think she would have really liked this fresher and healthier reimagining of her favourite condiment.Â
Spanish Spinach Egg Bake
4-6
servings35
minutes60
minutesIngredients
2 large potatoes, peeled & sliced thinly
1 onion, sliced
2 cloves garlic, minced
8 eggs
1 cup sour cream
1 teaspoon hot sauce
1 cup cheese, shredded
olive oil
2 cups spinach
1 cup broccoli, chopped into small florets
2 Roma tomatoes, sliced
salt and pepper, to taste
Directions
Preheat the oven to 350.
Put a large pot of water on to boil. Put the potato slices into the pot and simmer for about 6 minutes, or until the potato slices are tender.
While the potatoes are boiling, whisk the eggs. Add the sour cream slowly, whisking all the time. Season with salt and pepper and hot sauce. Set to the side.
Add oil to a pan on the stove and add onions, garlic and if you have any leftover mushrooms or anything, throw them in. Fry gently until the onions are just softening. Turn off the heat.
Grease a baking dish with olive oil. Drain the potatoes and lay about half of the slices in the baking dish. Top with half of the onion and garlic and a layer of spinach, broccoli and then a layer of cheese. Pour over some of the egg mixture, keeping back more than half. Layer the rest of the potatoes, onions, cheese, broccoli and spinach. You could add whatever else you have to use up – if you have any leftover ham, use it here.
Pour over the rest of the egg mixture and put into the oven. Bake for about 30 minutes or until the eggs are completely set and the top is just beginning to brown. Add tomato slices to the top after about 15 minutes into the cooking time.
Cut it into squares and serve.
FRIDAY: Cheesy Beans on Toast
I dated a boy in high school that was born in Bolton, England. His Mom made a Sunday dinner that was so good it probably kept me with that boy for way longer than was necessary lol. We also ate Cheese Beano all the time. Or as us Canadians call it, Cheesy Beans on Toast! We ate beans and toast a lot when I was a kid, actually my Mom used to put ketchup on her pork and beans too!!!! BAHAHAHAHA gross. Buttered toast, beans and melty cheese, yes please!
Cheesy Beans on Toast
4
servings10
minutes10
minutesIngredients
2 cans of Heinz beans
6-8 slices of bread
1-2 cups marble cheese, shredded
2 tablespoons butter
a few dashes Worcestershire sauce
a few dashes hot sauce
salt and pepper, to taste
Directions
Lightly toast the slices of bread until golden brown. Spread butter evenly on the toasted bread. Put the buttered toast on a baking tray.
Warm the baked beans in a saucepan on medium heat, mix in Worcestershire sauce and hot sauce. Stir occasionally until hot.
Spread the beans evenly over the slices of toasted bread. Sprinkle with the shredded cheese.
Turn the oven’s broiler on and slide the baking sheet under the broiler, until the cheese has melted and become bubbly, about 2-3 minutes. Season with salt and pepper to taste.
SATURDAY: Parmesan Orzo with Shrimp with Green Beans
Ninja and HBear love shrimp, even SBean likes shrimp. I do not like shrimp. It’s a head thing, I can’t imagine little swimming shrimp in my stomach. I blame sea monkeys. Sometimes I add a fish or seafood dish to the menu for them and I eat leftovers, it’s a win all around. Everyone liked this dinner! They said it was creamy and tasty and really good. Sorry, that’s all I got from them, “it’s good Mom, we ate it all, what more do you want?” Ummmm a word better than good maybe? But, I get it, I use the same words all the time too lol. When I was a kid I carried around a thesaurus, a dictionary and a grammar handbook in my knapsack lol, maybe I should reinvest in those tools!
Parmesan Orzo with Shrimp
4
servings5
minutes25
minutesIngredients
1 lb orzo pasta
1 lb shrimp
4 cups chicken broth
1/2 cup white wine
1 onion, diced
4 cloves garlic, minced
1 cup Parmesan cheese, grated, plus extra for serving
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons olive oil
juice and zest of 1 lemon
1/4 cup parsley, chopped
1/4 teaspoon red pepper flakes
salt and pepper, to taste
Directions
Heat olive oil and butter in a large oven-safe skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes and cook for another minute until fragrant.
Add orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly.
Pour wine into the skillet and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly before moving to the next step.
Pour in chicken broth, lemon zest, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is almost cooked through and most of the liquid is absorbed. Simmering covered allows the orzo to cook evenly and absorb the flavorful broth. Check the orzo for doneness – it should be al dente, meaning slightly firm to the bite.
Uncover the skillet and gently stir in the shrimp. Nestle the shrimp amongst the orzo, ensuring they are mostly submerged in the remaining liquid. Cover again and cook for another 3-5 minutes, or until the shrimp are pink and cooked through. Shrimp cook quickly, so be careful not to overcook them, or they will become rubbery. They are done when they turn pink and opaque.
Remove the skillet from the heat. Stir in grated Parmesan cheese and heavy cream until the cheese is melted and the sauce is creamy and smooth.
Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Garnish with extra Parmesan cheese and fresh parsley.
It was such a busy week, no new episode of How Was Your Week, Honey?
Thank you to A Pinch of Joy and to French Ethereal for featuring my Halloween Treats at their Busy Monday Link Party and Share Your Style Link Up last week.
It was a rollercoaster of a week. Literally lol. On Tuesday Ninja and I were raising our bed and I guess all the up and down caused me to experience vertigo. Ugh. Thanks to all the advice and help, I am feeling much better now thank you. While my world turned LOL Halloween happened with decorations, pumpkin carving and costumes! HBear was Eve from Wall-E and went to her PreSchoolBesty’s Halloween party and SBean was Gretchen from Mean Girls with her Besty (Regina George) and I was The Life of the Party… obviously LOL. Then on Sunday HBear picked out her dress for graduation!!!! To say I can’t believe we’re here, would be a major understatement lol. Sometimes the days dragged on so slowly, especially during potty training, the defiant 4s, and grade 8 was no picnic let me tell you lol but here we are picking out a graduation dress! Those days may have seemed slow, but now they feel like they were just yesterday. My cup runneth over. It was such a special day to spend with HBear and Grandma.
10 thoughts on “November: 7 Day Meal Plan”
That looks like another delicious week of meals. We made your sweet chili rice noodles with ground chicken (though we used ground turkey) last night from one of October’s menus that you shared and my family loved it. They weren’t thrilled I added a bunch more veggies than the recipe called for but they gobbled it up anyway. The pumpkins turned out great! Halloween sounds like it was a lot of fun. I know what you mean about time flying; my son’s diploma I ordered arrived this week (he won’t get it until May/June when we finish our year but… still!).
Way too fast! Lol I’m glad you added veggies, I should have too as everything is better with veggies! Thank you for stopping by and for sharing 😃
Lots of great meals here. I can’t believe how quickly this year is going by. Christmas is literally 6 weeks away today! Eeeek ….
Have a fine November.
cheers
sherry https://sherryspickings.blogspot.com/
Thanks so much! I know, my daughter has a calendar up and she’s pulling the days away until Christmas. Eek! Lol have a wonderful November, thanks for stopping by!
Great meal plan. It all looks so yummy!
Thanks so much for sharing with Sweet Tea & Friends this month dear friend.
Thank you, Paula! See you next time 😊.
Appreciating the hard work you put into your website and detailed information you provide. It’s great to come across a blog every once in a while that isn’t the same outdated rehashed information. Excellent read! I’ve saved your site and I’m including your RSS feeds to my Google account.
Such wonderful and warm meals for such a cold week! Thank you for sharing all those recipes!
Thank you! I appreciate you stopping by 🙂
Hey there! I’m at work surfing around your blog from my new iphone! Just wanted to say I love reading your blog and look forward to all your posts! Carry on the great work!