How To Turn a $50 Grocery Haul into 10 Healthy Meals

If you feel like your grocery bill continues to increase lately, you’re definitely not alone. This series was inspired by my frustration with the rising pricing and my desire to continue to eat healthy meals while still operating within a tight budget.

If you love to eat veggie and protein packed meals but want to cut back that grocery bill, try getting the groceries from the list below, and following along with my recipes!

You can find all of the videos for the series on my Instagram, TikTok, or YouTube. Be sure to follow me there for more videos like this! You can also check out my feature on Good Morning America, BuzzFeed, & Yahoo!.

Grocery List:

  • 2 lbs boneless chicken breast
  • 16oz firm tofu
  • 2 avocados
  • 15oz can corn
  • 15oz can black beans
  • 1 lb cauliflower rice
  • sriracha
  • 2 hearts of romaine lettuce
  • 1 lb edamame beans
  • 4-5 green onions
  • 1 bunch of cilantro
  • 2 cups quinoa
  • coconut aminos
  • 5oz bag spinach
  • 4 cups veggie broth
  • 1 package chicken sausage
  • 2-3 cups shredded carrots
  • 1 english cucumber
  • 1 small jar creamy peanut butter

Household Spices/Sauces:

  • olive oil
  • salt
  • black pepper
  • garlic powder
  • smoked paprika
  • red pepper flakes
  • cumin
  • rice vinegar
  • maple syrup
  • starch of choice (cornstarch, arrowroot, tapioca)
  • sesame seeds (optional)
  • lime juice (optional)

All 5 of the healthy meals are below – each one serves at least 2 people!

Crispy Quinoa & Edamame Peanut Salad

Ingredients:

  • 1 english cucumber, sliced 
  • ~3 green onions, chopped
  • ~2/3 cup fresh chopped cilantro
  • 1 lb edamame beans (I used frozen)
  • 1 + 1/4 cup shredded carrots
  • 1 cup quinoa (cooked with 2 cups of veggie broth according to package instructions)
  • 3 tbsp olive oil

Dressing:

  • 1/4 cup sesame oil 
  • 1 tbsp rice vinegar
  • 2 tbsp coconut aminos
  • 1 tbsp maple syrup 
  • 1/4 cup peanut butter
  • 1 tsp garlic powder
  • 1 tbsp ground ginger 
  • salt & pepper to taste

preheat oven to 350 degrees and line a baking sheet with parchment paper. add the cooked quinoa (cooked based on package instructions with veggie broth instead of water) and spread it out evenly on the pan. toss with the olive oil and season with salt & pepper if desired. bake for 35 minutes, stirring halfway through. 

make the dressing by combining all ingredients in a jar and shaking until it’s a uniform consistency. chop up all veggies. 

when the quinoa is done, all it to a large bowl with all of the chopped veggies and the dressing, mix well and serve immediately or store in airtight containers in the refrigerator for up to 5 days. 

Cauliflower Rice Chicken Burrito Bowls

Ingredients:

  • 1 lb chicken breast, cooked and shredded
  • 1 avocado
  • 1 15oz can corn
  • 1 15oz can black beans
  • 1 lb cauliflower rice, cooked
  • ~3 cups spinach 
  • 2-3 green onions, sliced 
  • salt, pepper, garlic powder, onion powder, paprika, & red pepper flakes to season
  • lime juice & hot sauce for topping (optional) 

to cook the chicken, season 1 pound of chicken breast generously with salt, pepper, garlic powder, onion powder, and paprika and drizzle with olive oil before baking on 400 degrees for 30 minutes. let cool before shredding the chicken. 

drain and wash the corn and black beans and set aside. in a bowl, mash the avocado with salt, pepper, garlic powder, and red pepper flakes. add some lime juice if desired. 

assemble the bowl by adding the cauliflower rice, spinach, cooked chicken, black beans, corn, mashed avocado, & green onion for topping. add some lime juice and hot sauce on top if desired. 

the ingredients will make 3 large servings! so store them for meal prep or share with someone you love 💕 

Sweet & Spicy Tofu with Cucumber Salad

Ingredients:

For the cucumber salad:

  • 1/2 of an english cucumber, sliced 
  • 1 cup shredded carrots 
  • 3 tbsp sesame oil (can sub olive oil)
  • 2 tbsp coconut aminos (can sub soy sauce)
  • 2 tbsp rice vinegar 
  • 1/2 tsp salt + 1/2 tsp pepper
  • 1 tsp garlic powder + 1 tsp ground ginger
  • 1 tbsp sesame seeds (optional)

For the tofu:

  • 1 lb block of tofu, pressed for 30 min and cubed
  • 1 tbsp tapioca, arrowroot, or corn starch
  • 1 tbsp coconut aminos or soy sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp ground ginger
  • 1 tbsp olive or avocado oil

For the sauce:

  • 2 tbsp sriracha
  • 2 tbsp coconut aminos or soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp ground ginger
  • 1 tbsp sesame seeds (optional)
  • salt & pepper to taste

start by making the cucumber salad by combining all ingredients, mixing, and setting in the fridge to chill 

coat the cubed tofu in the starch, spices, coconut aminos, and oil & airfy or bake on 400 for 10 mins, giving it a shake halfway through. meanwhile, make the sauce by combining all ingredients in a jar and shaking.

cover the tofu in the sauce (save a little for topping it you’d like), then airfry or bake again on 400 for 5-7 minutes, until crisp. 

serve with the chilled salad and enjoy immediately or store in the refrigerator up to 5 days.

Shredded Chicken Lettuce Wraps

Ingredients:

  • 1 lb chicken breast, cooked and shredded
  • 1 tbsp olive oil
  • 1/3 cup coconut aminos (can sub soy sauce or tamari)
  • 2 tbsp maple syrup
  • 1-2 tbsp sriracha (depending on preference) 
  • 1 tbsp ground ginger
  • 2 /3 cup shredded carrots 
  • 2 hearts of romaine lettuce
  • 1 avocado, pitted & sliced 
  • 1-2 green onions, chopped 
  • 1 tsp sesame seeds (optional) 
  • salt, pepper, garlic powder, & paprika to season

to cook the chicken, season 1 pound of chicken breast generously with salt, pepper, garlic powder, and paprika and drizzle with olive oil before baking on 400 degrees for 30 minutes. let cool before shredding the chicken. 

in a large skillet over medium heat, add the olive oil, coconut aminos, maple syrup, and sriracha. bring to a simmer, then add in the ginger and season with salt and pepper. 

let cook, stirring constantly, for about 3 minutes, then add in the shredded chicken and the shredded carrots. mix well and reduce heat to low. cook for 5 more minutes to allow the flavors to combine, then remove from heat. 

prep the lettuce wraps but cutting off the ends of the romaine and removing each layer for the “wrap.” transfer the shredded chicken mixture into the romaine and top it off with sliced avocado, green onions, and sesame seeds if desired.

serve immediately or store the chicken and lettuce separately in the fridge for up to 4 days until ready to serve. 

One Pot Chicken Sausage, Quinoa & Spinach Meal

Ingredients:

  • 1 package garlic chicken sausage
  • 2 tbsp olive oil
  • 1 cup quinoa 
  • 2 cups vegetable broth 
  • ~3 cups spinach 
  • 2 tbsp coconut aminos (can sub soy sauce or tamari)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp garlic powder
  • 1/2 tsp red pepper flakes 
  • 2 tsp italian seasoning (optional) 

heat the olive oil in a large pot or skillet over medium heat. add the sliced chicken sausage and brown it on each side. remove the chicken sausage from the pan and set aside. 

in that same pan, add in the quinoa and toast it for 2-3 minutes in the remaining olive oil. cover with the veggie broth and let cook until fluffy, about 12-15 minutes. 

when the quinoa is fully cooked, add in the spinach and cooked chicken sausage, as well as the coconut aminos and spices. mix well and let cook for a few more minutes.  

remove from heat and serve immediately or store in the refrigerator for up to 4 days. makes 3-4 servings. 

I really enjoyed putting this series together! If you have any feedback, my DMs are open!

Published by jennlueke

Hello Foodies! Looking for healthy alternatives and food that your body will thank you for? Look no further. Use the navigation panel to find recipes, blog posts, and other tips & tricks for changing your lifestyle. Click follow below to be notified when I post something new!

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