This week, we are focusing on creating an economical, no-waste many. My local HyVee was featuring cauliflower and broccoli for just $1.49. That price wasn’t per pound. It was per large head of broccoli and big bunch of broccoli.
I walked in, bought three of each, and walked out – having paid just under $9.00 for everything. This produce will provide the basic ingredients for all of this week’s $50 menu plan.
If your goal is to drop your food expenses, then purchasing only items which are on sale and then centering your entire menu around them is your key to success.
This $50 weekly menu will show you how very effectively this cost-saving method works.
Don’t Waste Anything
The first thing I did was wash all of it thoroughly, cut out the cores, and peel the tough outside edges of the broccoli stems.
We have a 3% food waste goal in our home. This means that we try to use every bit of our vegetables.
The scraps will be frozen and used later for homemade vegetable stock. Making vegetable stock from scratch is so incredibly easy and doesn’t take much time.
Many don’t realize that the soft, inner portion of the broccoli is edible. These stems can be either sliced or grated for use in casseroles or soups.
Now that we have all of the broccoli and cauliflower prepped and ready for use, let’s see how I used it to feed my family of four for $50 for an entire week.
- Oatmeal – Cost: $2.00
- Fruit – Cost: $3.00
- Cream of Wheat – Cost: $1.00
- Oat Milk – $2.00
Total cost of 7 days of breakfast: $8.00
Lunches and Main Dishes
The cauliflower and broccoli made an appearance in nearly every single dish this week. Leftovers from the main dishes did double duty for lunches the following day.
Vegetable pizza pockets are easy to make and freeze very well. You can stuff them with homemade marinara sauce and any vegetables that you have on hand.
In season fruits with a little cinnamon, sugar, and vanilla will allow you to make a sweeter version for desserts or snacks.
- No Fry Fried Rice – Cost: $5.00
- Broccoli and Brown Rice Casserole with Chickpeas – Cost: $5.00
- Roasted Cauliflower Quinoa Casserole – (I subbed millet for the quinoa) – Cost: $4.00
- Butternut Squash Mac and Cheese with Broccoli – (It lasted for three days!) – Cost: $6.00
- Cauliflower Vegan Casserole – Cost: $ 6.00
- Vegetable Pizza Pockets – Cost: $4.00
- Leftover Butternut Squash Sauce with Leftover Quinoa, Homemade Tortillas – Cost: $0.00 – Accounted for in the recipes.
Total Cost of Lunches and Main Dishes: $30.00
- Homemade Tortillas – Cost: $1.00
- Salads – Cost: $8.00
Total Cost of Side Dishes: $9.00
Total Cost of This Week’s Menu = $47.00
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