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Eating healthy on a budget doesn’t have to be tasteless or boring. This weekly meal plan includes peanut butter chocolate chip bars, roasted corn & peppers enchilada casserole, healthier hamburger buns, sweet potato fries, and more!
As someone who has lost 100 pounds, healthy eating is important to me, but I also don’t want to spend a fortune doing it. Here is my weekly meal plan – how I can maintain my weight loss with healthy eating on a budget.
It’s just my husband and I eating most nights, so we always have leftover nights planned in and I will be the first person to admit that my meals are only healthy-ish. I try to eat balanced meals with lots of veggies, but I also don’t like feeling deprived. I love to eat a variety of different flavors, proteins, fruits, and veggies and this is what works for me to maintain my weight loss.
I modify recipes all the time to fit my tastes, my budget, and make them healthier, so I include tips for that, as well.
Affordable Healthy Eating
Budget tips for the week:
- Look into a Costco membership. I’m just cooking for 2 most of the time, so it doesn’t make sense to buy everything in bulk, but there are quite a few staples that I get from Costco like quinoa, protein bars, salmon burgers, and frozen tilapia. If you don’t want to buy a membership yourself, see if you can go with a friend to get a few items.
- Plan around leftovers. Last week, I used part of a package of corn tortillas. This week, I planned the enchilada casserole specifically to use them up. When you’re coming up with your next week’s menu and grocery list, take a few minutes to look through your fridge and pantry to see what things may need using up and plan meals to include them. It saves money and helps cut down on food waste!
- Make things from scratch when you can (but sometimes convenience foods are worth it). This week’s meal plan shows you that sometimes I cook things from scratch (like the homemade Healthier Bread Machine Hamburger Buns and sweet potato fries) and sometimes I’m on a time crunch and it’s worth it to use convenience foods. In both situations, you can eat healthy, but making it from scratch almost always saves you the most money!
Breakfasts & Lunches
This week’s breakfasts:
I read some reviews that talked about these bars falling apart easily, so I ground up my oats into an oat flour and added an egg to help them stick together. It worked great and they were delicious!
Sunday Meal Prep
This Sunday, to get ready for the week, I prepped:
- The peanut butter breakfast bars
- Monday’s Mexican casserole (I knew Monday was a busy day for me, so I wanted to be able to just pop it into the oven and be done). I actually split the recipe to make 2 pans of this (because Adam and I didn’t need 12 servings in one week). I could have frozen one for later, but instead I gave one pan to my parents.
I eat leftovers every day for lunch and so does Adam unless we don’t have them available (which usually only happens once or twice a month).
In that case, Adam loves eating the Starkist tuna creation pouches on multigrain bread with a little bit of mayo.
I usually go for veggies and roasted red pepper hummus.
Pinch of Yum’s Healthy Mexican Casserole with Roasted Corn & Peppers w/ sauteed zucchini
I always love Pinch of Yum’s recipes and this was no exception, BUT I tried a new brand of enchilada sauce because it was cheaper and it was SO spicy! I piled on the plain Greek yogurt to tone the spice down!
For the sauteed zucchini, I just sliced them into coins, heated up a teaspoon or so of avocado oil in a skillet over medium high heat, then sauteed them until they were cooked, and sprinkled a little roasted garlic & herb spice on them.
It’s hard to see all of the colors of this casserole when everything is covered in enchilada sauce, but the fresh veggies in here made it taste so good!
Also, I didn’t have any on-hand this time, but I love using homemade refried beans as they are healthier and cheaper (I make my healthier refried beans in my Instant Pot).
Homemade healthier sloppy joes on a wheat bun, homemade sweet potato fries, and fresh peach slices
My mom had made a homemade sloppy joe mix with shredded carrots, celery, bell peppers, and a little bit of bulgur that was amazing and I am always a fan of homemade sweet potato fries.
Hamburgers on Healthier Bread Machine Hamburger Buns, leftover sweet potato fries, and frozen mixed veggies
*Healthy tip – Make things homemade whenever you can, whether it’s fries, hamburger buns, or anything else. You know exactly what ingredients you’re using, you don’t have to worry about chemicals or preservatives, and it’s usually so much better for you.
Basil Pesto Tilapia, Brown Rice & Quinoa, and sweet mini bell peppers
This meal was a quick throw-together meal before we headed up to our family cabin for the weekend. It was on the table in about 20 minutes with practically no prep at all.
*Healthy tip – Use a silicone baking sheet for a non-stick way to use less oil when you’re baking fish, roasting sweet potato fries, and more.
Making things from scratch is always preferred, but sometimes there just isn’t time for that.
That’s when healthier convenience foods like the packaged quinoa & rice and the frozen basil pesto tilapia (both from Costco) really come in handy!
It’s way healthier than running through a drive-thru and still easy and fast.
Philly cheesesteak sandwiches, waffle fries, fresh blackberries and raspberries, and pea salad
My sister was in charge of this meal while our family was at our cabin this weekend and she always makes the most delicious food!
I love showing you meals like this because it shows you that you can lose weight (or in my case maintain the weight loss) and still eat amazingly delicious food.
I don’t eat like this every meal, but even here where I am eating waffle fries, cheesesteak, and a salad with cheese and bacon, there are a ton of veggies on that sandwich and lots of peas.
The more veggies, the better…even on “splurge” meals!
Salmon burger, broccoli, and fresh peaches
This was a lighter, last-minute meal after the weekend at the cabin that I put together in about 12 minutes.
I was prepping next week’s breakfast casserole that uses broccoli, so I just cooked some extra, pan fried a couple salmon burgers, and used leftover peach slices from lunch.
Kitchen Accessories I Used This Week
Don’t Miss A Meal Plan!
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