October: 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 September! We spent $698.73 and used $0 in points, leaving our monthly spending at $698.73 clearly keeping to our budget and actually came in $33.27 under for the month, and we are under budget by $515.61 for the year, so far!
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: Pork Chops Italiano with Mashed Potatoes
Monday: Naan Pizza
Tuesday: Crockpot Roasted Garlic Potato Soup
Wednesday: Aloo Keema (ground meat with potatoes)
Thursday: Honey Garlic Sausage & Rice
Friday: Maple Mustard Croissant Breakfast Sandwich
Saturday: Tortellini with Mushrooms & Sage
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:
15 cloves garlic
6 cups chicken or vegetable broth
8 tablespoons olive oil
6 eggs
2 tablespoons maple syrup
2 tablespoon of Dijon mustard
8 tablespoons butter
salt and pepper, to taste
1/4 cup honey
1 tablespoon soy sauce
1 cup jasmine rice
1 lb ground beef
2 onions
2 tomatoes
1–2 teaspoons chili paste
1 inch piece ginger
1/2 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
3/4 cup water
1/2 cup frozen peas
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 cup crushed tomatoes
1/4 cup white wine
2 tablespoons parsley
2 cups shredded mozzarella cheese
¼ teaspoon garlic powder
3/4 cup parmesan cheese
Mashed Potatoes, cooked
NEED TO BUY ITEMS:
3 lbs + 2 medium potatoes, Yukon Gold or Russet
1/2 cup cream
4 large croissants
8 slices bacon
1 lb smoked sausage, sliced
4 bell peppers
3-4 boneless pork chops
2 cups cremini mushrooms
1 (20 oz) package cheese tortellini
1 tablespoon sage
1 cup pizza sauce
Pizza Toppings of choice
4 Naan bread
Garnish: cilantro, parsley, lettuce, tomato
Sunday: Pork Chops Italiano with Mashed Potatoes
This was a Sunday night dinner that was right in our wheelhouse. Our comfort zone. This meal was really easy and there were no leftovers. We made this with Ninja’s delicious Mashed Potatoes.
Pork Chops Italiano
4
servings15
minutes30
minutesIngredients
3-4 boneless pork chops (about 1-inch thick)
salt and black pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
1 cup mushrooms, sliced
1 (red) bell pepper, diced
1 (yellow) bell pepper, diced
1/2 cup onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 cup crushed tomatoes
1/4 cup white wine
2 tablespoons parsley, chopped (plus extra for garnish)
Directions
Season pork chops with salt and pepper on both sides.
In a large skillet, heat the oil and butter over medium-high heat. Add the pork chops and cook for about 4-5 minutes on each side, until nicely brown. Once browned, remove the from skillet and set aside.
In the same skillet, add the mushrooms, bell peppers, and onions. Sauté for about 5-6 minutes until softened and starting to caramelize.
Add the garlic, oregano, basil, and red pepper flakes. Stir and cook for about 1 minute.
Stir in the crushed tomatoes and white wine. Scrape up any browned bits from the bottom of the skillet.
Bring the sauce to a simmer. Return the pork chops to the skillet, then reduce the heat to low and cover. Let them simmer for about 8-10 minutes, or until the pork chops are cooked through and tender, and the sauce has thickened slightly. Garnish with chopped parsley.
Monday: Naan Pizza
This was too easy. I feel bad sharing this but sometimes we have busy evenings and this kind of easy dinner is perfect. Maybe you need an idea for your busy weeknight, well, here it is! Naan and your choice of pizza toppings and you have the easiest dinner ever. Even better, everyone can make their own. We did Hawaiian, Pepperoni and a Margherita pizzas.
Naan Pizza
4
servings10
minutes10
minutesIngredients
1 cup pizza sauce
2 cups mozzarella cheese, shredded
pizza toppings of choice
- Crust
4 Naan breads
1 1/2 tablespoons butter, melted
¼ teaspoon garlic powder
1 teaspoon parmesan cheese, grated
Directions
Preheat oven to 450 degrees.
Combine melted butter, garlic powder, and Parmesan cheese. Brush the outer edge of each pizza where the crust will be.
Spread pizza sauce over the top of each pizza, leaving room around the edge where the crust is.
Sprinkle mozzarella cheese in an even layer over the top. Add desired pizza toppings, then sprinkle with Parmesan cheese.
Bake for 5 minutes. Rotate baking sheet/pizza stone 180 degrees and bake for 5 more minutes, checking after 2.
Remove from oven and slice using a long knife or a pizza cutter.
Tuesday: Crockpot Roasted Garlic Potato Soup
SBean LOVES potatoes. We eat a lot of potatoes. I love potato soups and I especially love my Potato Leek Soup but this soup was different than all those other potato soups. Not only was it super simple but it was deceptively delicious. The roasted garlic flavour brought this simple soup up a notch and this crockpot soup was perfect for a fall dinner.
Crockpot Roasted Garlic Potato Soup
4-6
servings20
minutes6
hoursIngredients
4 cloves garlic, unpeeled
3 lbs potatoes (Yukon Gold or Russet), peeled and halved
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup cream
Directions
Place whole garlic cloves on a piece of foil, drizzle with olive oil, and fold to seal. Roast in oven at 400°F for about 20 minutes until fragrant and soft.
Add potatoes to the slow cooker along with the roasted garlic (squeezed out of skins), broth, salt, and pepper.
Cover and cook on low for 6 hours, or until the potatoes are very soft and beginning to break apart.
Use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. Or, transfer to a blender and puree until smooth.
Stir in the cream, adjusting salt and pepper to taste, then heat for another 5 minutes until warmed through and slightly thickened.
Garnish with a drizzle of olive oil and/or chopped herbs.
Wednesday: Aloo Keema (ground meat with potatoes)
We have been trying out new flavours and spices lately and this dish from Pakistan was one of our favourite “new” recipes. Even though this is beef and potatoes, the flavours are totally out of our comfort zones. HOWEVER, that is changing because we all loved this dinner and felt like it was a warm and comforting stew like dinner. We paired it with leftover naan bread and devoured this yummy dinner.
Aloo Keema
4
servings10
minutes40
minutesIngredients
1 lb ground beef
2 medium potatoes
1 onion, chopped
2 tomatoes, chopped
1–2 teaspoons chili paste
3 cloves garlic, minced
1 inch piece ginger, minced
1/2 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon cumin
1 teaspoon coriander, ground
salt, to taste
1/2 teaspoon garam masala
1/4 cup oil
3/4 cup water
1/2 cup frozen peas
cilantro, chopped
Directions
Sauté onion in oil until golden. Add ginger and garlic, cook for 2 minutes. Add tomatoes, cook until oil separates.
Add meat and cook until browned. Stir in all dry spices, cook for 5-7 minutes.
Add potatoes and water. Bring to a boil. Simmer covered for 25 minutes. Add peas in the last 5 minutes.
Garnish with chopped cilantro and serve with naan.
Thursday: Honey Garlic Sausage & Rice
In case last night’s dinner was a total bust lol, I made sure the next day was something everyone recognized and liked. This is easy and yummy. A perfect weeknight dinner that is a 1 pot dish that makes clean up a breeze PLUS the whole family will enjoy this craveable dish.
Honey Garlic Sausage & Rice
4
servings10
minutes30
minutesIngredients
1 lb smoked sausage, sliced
4 cloves garlic, minced
1/4 cup honey
1 tablespoon soy sauce
2 bell peppers, chopped
1 cup jasmine rice
2 cups chicken broth
Directions
In a large skillet, heat olive oil over medium heat. Cook the smoked sausage until browned for about 5-7 minutes.
Add garlic and cook for another 1-2 minutes until fragrant. Add bell peppers.
In a bowl, combine honey, soy sauce, pepper, salt, and red pepper flakes. Stir this mixture into the skillet to coat the sausage and peppers.
Add rice and mix well. Pour in chicken broth and bring to a boil.
Reduce heat, cover, and simmer for 18-20 minutes until rice is tender.
Remove from heat and let sit covered for an additional 5 minutes before fluffing with a fork.
Friday: Maple Mustard Croissant Breakfast Sandwich
This had absolutely no business being as good as it was. I would pay good money for this delicious fall breakfast sandwich that was perfect for a weeknight dinner. The maple mustard sauce was sooooo good! We added good thick slices of our last few tomatoes and the last bit of arugula from our garden but you could leave it out or add your favourite greens.
Maple Mustard Croissant Breakfast Sandwich
4
servings5
minutes15
minutesIngredients
4 large croissants
6 eggs (scrambled)
8 slices bacon
2 tablespoons maple syrup
2 tablespoon of Dijon mustard
2 tablespoons butter
salt and pepper, to taste
Garnish: thick slices of tomato & 4 leaves of arugula or your favourite green
Directions
Slice the croissants in half, lengthwise. Toast the croissants. Spread a small amount of butter on each cut side.
In a skillet over medium heat, cook the bacon until crispy. Set aside on a paper towel to drain.
In the same skillet, cook your eggs. Whisk the eggs with a dash of hot sauce and cook them gently, stirring occasionally.
In a small bowl, mix the maple syrup and Dijon mustard. Stir until fully combined.
Place arugula (if using) and 2 slices of bacon on the bottom half of each croissant. Add egg on top. Top with tomato (if using). Drizzle the maple mustard sauce. Close the sandwich with the top half of the croissant.
Saturday: Tortellini with Mushrooms & Sage
The smell of sage SCREAMS autumn to me. Sage grows wild around me and the smell in the fall is intoxicating. Our rosemary and thyme continue to thrive into the autumn months and we use those herbs now that all the basil has been harvested, cleaned and air sealed in the freezer. This pasta with herbs and mushrooms was earthy and delicious. The perfect way to end the week.
Tortellini with Mushrooms & Sage
4
servings10
minutes15
minutesIngredients
1 (20 oz) package cheese tortellini
1 tablespoon sage, chopped
8 oz cremini mushrooms, sliced
3 tablespoons butter, divided
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup parmesan cheese, grated
salt & pepper, to taste
Directions
Boil water for the tortellini and cook it according to package instructions.
Add 1 tablespoon of the butter and the olive oil to a skillet over medium-high heat. Add sage and cook for about a minute until it crisps. Take it out and set aside.
Add the mushrooms, garlic, and another tablespoon of the butter to the pan. Sauté for about 5 minutes, stirring occasionally, or until the mushrooms are nicely browned.
Drain the tortellini and add to the pan with remaining butter, parmesan cheese, and sage. Toss until coated. Season with salt & pepper.
Check out How Was Your Week, Honey? Episode #464 Unfluenced This week we get get together to discuss the world on-line, volunteer work, and the Okanagan Symphony!
Thank you to A Pinch of Joy and At Home A Lot for featuring my Truth & Reconciliation and Autumn Shooters post at their Busy Monday and Book Worms Monthly Link Parties last week.
This was a busy week! HBear went to Kelowna and had dinner with her Besty and BF at the my Sis’s place with her family. We went for dinner at Bernie’s Supper Club & Cinema and for dessert SBean took us to the Okanagan Symphony Orchestra to see Maxime Goulet’s Chocolats Symphoniques: An Orchestral Suite in Four Flavours. We ate delicious chocolates that complemented each movement from Sandrine French Pastry & Chocolate. The featured artist was Dr Joy Yeh on the harp. It was an incredible night!. SBean also went to a birthday at BNA and we harvested the herbs and carrots.
