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Eating healthy on a budget doesn’t have to be tasteless or boring. This weekly meal plan includes blueberry zucchini muffins, sweet potato curry, grilled pork ribs, homemade Greek yogurt coleslaw, turkey spinach meatloaves, 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 for clearance items. Your freezer is such a help when you’re grocery shopping on a budget because when they put meat and other items on clearance because it’s nearing it’s sell-by date, you can snatch them up and freeze them…and save a ton of money! I was pretty excited to find a package of ground turkey for $0.99 this week at King Soopers!
Breakfasts & Lunches
This week’s breakfasts:
These muffins were incredible! I used white whole wheat flour instead of whole wheat pastry flour and I subbed frozen mixed berries for the blueberries, and I forgot to add the crumb topping, but the texture on these muffins was perfectly light (not dense like many whole wheat flour recipes).
**I highly recommend using silicone muffin cups to make it easier to get them out of the pan!
Sunday Meal Prep
This Sunday, to get ready for the week, I prepped:
- A batch of the Blueberry Zucchini Muffins
- Cut up a watermelon for a healthy snack for the week. Making fruit and vegetables ready to eat will make eating healthier that much easier. A few minutes of prep makes a huge difference!
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.
I absolutely loved the flavor of this recipe but DO NOT ADD SALT until after the lentils are cooked. It can prevent them from softening (that goes for all dried beans).
I also added a couple of handfuls of fresh spinach just before servings and I used more carrots than the recipe called for.
I ended up doubling the recipe and froze some for a quick, healthy meal on a busy night.
This is the stovetop quinoa recipe I use.
Grilled country style pork ribs, sweet corn, and Gimme Some Oven’s Greek Yogurt Coleslaw
My husband is a master on the grill, so I just seasoned the ribs with a McCormick Pork Rub and let Adam work his magic.
I loved the Greek yogurt coleslaw, but Adam wasn’t a fan.
Turkey Spinach Meatloaves w/ frozen carrots and mac & cheese
The second half of my week was pretty hectic, so this was a quick throw-together meal.
I don’t use packaged rice or pasta side dishes often, but they sure are nice to get on the plate in a hurry! I used the Knorr Cheesy Cheddar for this meal. I wish they had more options like this available with whole wheat pasta!
Out to Eat
Grilled marinated chicken breasts, sweet corn, thai chicken salad, and watermelon
This is our favorite chicken marinade recipe. It always comes out tasting so flavorful!
We normally don’t eat so much corn, but it’s been on such great sales recipe and it’s hard to beat fresh sweet corn in the summer!
This was our family dinner, so my mom brought a thai chopped salad and my sister brought watermelon and dessert.
Kitchen Accessories I Used This Week
Don’t Miss A Meal Plan!
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