Groceries don’t have to be chaos. Here’s how we get real dinners on the table for roughly $100/week (and never more than $500/month): repeatable lists, a simple 7-day menu, and leftovers by design.

The rules we actually follow

1. One “anchor” protein each week (chicken thighs or chuck roast) that makes 2 meals.
2. Carb + veg + fruit at every dinner (keeps plates full and budgets sane).
3. Cook once, eat twice—double soup/sauce; freeze half or plan leftovers.
4. Snack sanity: fruit + protein (cheese/yogurt/peanut butter), not pricey packs.

What we buy most weeks

• Proteins: chicken thighs; ground beef/turkey; eggs; canned beans
• Grains: rice, pasta, tortillas, bread, oats
• Produce: onions, carrots, potatoes, bananas, apples, bagged salad/cucumbers
• Canned/Jar: diced tomatoes, marinara, broth/bouillon, salsa, coconut milk
• Frozen: mixed veg, broccoli, peas/corn
• Flavor crew: soy sauce, Italian blend, chili powder, cumin, curry paste/powder, vinegar, oil, honey

7-Day Menu (realistic + toddler-friendly)

• Sun: Slow-Cooker Chicken & Rice + broccoli
• Mon: Leftover chicken burrito bowls (beans, corn, salsa, cheese)
• Tue: Tomato spaghetti + side salad (use the “snow” Parmesan trick)
• Wed: Lentil & veggie soup + garlic toast
• Thu: Quesadillas (beans/cheese) + cucumber cups
• Fri: Pizza Toast Night (sheet pan) + fruit plate
• Sat: Veggie fried rice (egg, frozen veg, soy) + orange slices

Deconstruct for littles: rice/plain noodles first, sauce/veg on the side, dip optional.

15-item shopping plan (under $100 in many stores)

Chicken thighs • ground turkey • eggs • rice • pasta • bread/tortillas • canned beans (2–4) • diced tomatoes (2) • marinara • onions • carrots • potatoes • frozen veg (2) • salad greens/cucumbers • fruit (bananas/apples/oranges)

Time savers we trust

• Ten-minute prep bin: chopped onions/carrots, cooked rice, grated cheese.
• Double something weekly: soup or pasta sauce.
• Friday is “fast & cheap.” Pizza toast forever.