Five dinners for two adults and two kids, with an estimated grocery total of $64.28 (range $49.17–$85.24), about $3.21 per serving.
Estimated grocery total
$3.21 per serving · 20 servings
Range $49.17–$85.24
$64.28
✓ Likely under the $80 budget
Likely under means our estimate gives this week at least an 80% chance of staying under $80. The top of the range covers 9 weeks out of 10, so it can sit above $80. The dinners use about $46.93 of the $64.28; the rest is left in opened packs.
Price ranges set using Open Prices data (Open Food Facts, ODbL).
This week's dinners
Price per dinner is the ingredients it uses, per serving.
Counting only the ingredients each dinner uses, the cheapest night is Thursday's Air Fryer Chili-Lime Chicken Drumsticks with Street Corn-Style Salad, at about $1.49 per serving; the most expensive is Monday's Cilantro-Lime Shrimp Tacos with Cabbage Slaw and Avocado, at about $3.15. The five dinners use about $46.93 of what you buy; the rest is left in opened packs, the biggest being butter, mayonnaise and rice. Lime, garlic and mayonnaise go into more than one dinner, along with 5 more items on the list, so you buy them once. The quickest are Cilantro-Lime Shrimp Tacos with Cabbage Slaw and Avocado and Honey-Garlic Beef and Broccoli Stir-Fry with Egg Noodles, ready in about 20 minutes. Fresh food you should still have at the end of the week includes most of a pack of butter, about half a head of green cabbage, about ¼ of a pack of noodles and about ¼ of a pack of corn.
The recipes
Amounts are scaled for two adults and two kids.
Monday · 20 min · about $3.15 per serving in ingredients used
Cilantro-Lime Shrimp Tacos with Cabbage Slaw and Avocado
Garlic and lime shrimp seared in minutes, in corn tortillas with mashed avocado and a crunchy cabbage slaw.
Prep 8 min · Cook 12 min · Serves 4 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 14 oz raw shrimp, peeled and deveined
- 2 garlic cloves
- 2½ limes
- 8 oz green cabbage
- ¼ red onion
- 1 oz mayonnaise
- 1 bunch cilantro
- 2 avocados
- 11 corn tortillas
- ½ jalapeño, thinly sliced, to serve (optional)
- ½ tsp chili powder (mild blend)
- 2 tbsp vegetable oil
- salt, to taste
Contains: egg, shellfish, mustard. Check the label: wheat (gluten), sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Toss the shrimp with the garlic, finely grated, the chili powder, the zest of 1 lime, 1 tablespoon of the vegetable oil and a pinch of salt. Wash your hands and the board after handling the raw seafood.
- Using a clean board and knife, finely slice the green cabbage and red onion and toss with the mayonnaise, the juice of 1 lime, half the cilantro, chopped, and a pinch of salt.
- Mash the avocado with the juice of half a lime and a pinch of salt.
- Heat the rest of the oil in a large frying pan on high heat and, using tongs, cook the marinated seafood in a single layer for 2–3 minutes, turning once, until pink and opaque all the way through (145°F). Squeeze over the juice of half a lime and toss with the rest of the cilantro, chopped.
- Wrap the corn tortillas in a damp tea towel and microwave for 1 minute until warm. Spread with the avocado, then top with the slaw and seafood, adding the jalapeño if you like. Serve with the last lime in wedges.
Tip: Seafood turns rubbery quickly; take it off the heat as soon as it is pink and opaque all the way through.
Leftovers: Best eaten fresh; leftover cooked seafood keeps in the fridge for 1 day. Dress the slaw just before serving.
Tuesday · 20 min · about $2.49 per serving in ingredients used
Honey-Garlic Beef and Broccoli Stir-Fry with Egg Noodles
Browned beef and broccoli tossed with egg noodles in a sticky honey, soy and garlic sauce.
Prep 8 min · Cook 12 min · Serves 4 · Amounts are scaled for your household.
Dairy-freeKid-friendly
Ingredients
- 1 lb ground beef (80/20)
- 9 oz egg noodles
- 9 oz broccoli, cut into small florets
- 4 garlic cloves, finely grated
- 1½ tbsp fresh ginger, finely grated
- ¼ bunch green onions, sliced
- 2½ tbsp honey
- 2½ tbsp soy sauce
- 2 tsp cornstarch
- 2½ tsp vegetable oil
- 2 tsp toasted sesame oil
Contains: wheat (gluten), egg, soy, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. In a small bowl, mix the honey, soy sauce, cornstarch and 3½ tablespoons of water.
- Heat the vegetable oil in a large frying pan or wok on medium-high heat. Add the ground beef and cook for 6–7 minutes, breaking it up with a wooden spoon, until browned with no pink left (160°F). Wash your hands in hot, soapy water after handling the raw meat.
- Meanwhile, pour the just-boiled water into a large saucepan and bring back to the boil. Add the noodles and broccoli and cook for 4 minutes, until the noodles are tender and the broccoli is bright green, then drain.
- Spoon off most of the fat from the beef. Add the garlic and fresh ginger and stir for 1 minute. Stir the sauce, pour it in and bubble for 1–2 minutes until thick and glossy.
- Add the noodles and broccoli and toss with tongs until everything is coated. Drizzle with the toasted sesame oil and scatter with the green onions.
Tip: Stir the sauce right before it goes in; the starch settles to the bottom of the bowl within a minute.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot with a splash of water.
Wednesday · 38 min · about $3.04 per serving in ingredients used
Caribbean-Style Fish Curry with Rice and Peas
White fish simmered in a curry, thyme and tomato sauce, with coconut rice cooked with kidney beans.
Prep 8 min · Cook 30 min · Serves 4 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 1 lb frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge, cut into large chunks
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 bell pepper, diced
- 2 tomatoes, chopped
- ½ bunch green onions, sliced
- 1 lime
- 1½ cups long-grain white rice
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (13.5 oz) can coconut milk
- 2½ tsp curry powder (mild)
- ½ tsp dried thyme
- 2 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: fish. Check the label: wheat (gluten), mustard, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with the coconut milk, 1 cup (200 ml) of water, the kidney beans, half the dried thyme, half the green onions and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, season the fish with salt, black pepper, ¾ teaspoon of the curry powder and the juice of half the lime. Wash your hands, board and knife after handling the raw fish.
- Heat the vegetable oil in a large frying pan on medium heat and cook the yellow onion, bell peppers and garlic for 5 minutes. Stir in the rest of the curry powder and thyme for 1 minute, then add the tomato and ¾ cup (150 ml) of water and simmer for 6–8 minutes until saucy.
- Spoon the fish into the sauce in a single layer, cover and simmer gently for 6–8 minutes, without stirring, until the fish is opaque and flakes easily (145°F).
- Scatter with the rest of the green onions and serve with the rice and peas and the rest of the lime in wedges.
Tip: Thaw frozen fish overnight in the fridge, never on the counter, and leave it alone in the sauce so the chunks stay whole.
Leftovers: Best eaten the day it is made; the curry keeps in the fridge for 1 day. Reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Thursday · 30 min · about $1.49 per serving in ingredients used
Air Fryer Chili-Lime Chicken Drumsticks with Street Corn-Style Salad
Crisp-skinned drumsticks rubbed with mild chili, oregano, garlic and lime, with a creamy charred corn salad.
Prep 5 min · Cook 25 min · Serves 4 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 1.5 lb chicken drumsticks, about 8
- 2 limes
- 2½ cups frozen corn
- 2 oz mayonnaise
- ¼ red onion, finely chopped
- ½ bunch cilantro, chopped
- 7 corn tortillas
- 2 tsp chili powder (mild blend)
- ½ tsp dried oregano
- ½ tsp garlic powder
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- salt, to taste
Contains: egg, mustard. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 400°F. Pat the drumsticks really dry (dry skin is what crisps) and toss with the chili powder (keep back a pinch for the salad), dried oregano, garlic powder, brown sugar, the grated zest of 1 lime, 1 tablespoon of the vegetable oil and ¾ teaspoon of salt. Wash your hands, board and knife before preparing anything eaten raw.
- Using tongs, cook the drumsticks in a single layer for 22–25 minutes, turning halfway, until the skin is crisp and the chicken is cooked through with no pink near the bone (165°F).
- Meanwhile, heat the rest of the oil in a large frying pan on high heat and cook the corn for 6–8 minutes, stirring only now and then, until steaming hot and charred in places. Leave to cool for 2 minutes.
- Toss the charred kernels with the mayonnaise, the juice of the zested lime, the red onion, half the cilantro, the reserved pinch of spice and a pinch of salt.
- Warm the corn tortillas in a dry frying pan or the microwave. Wash the tongs before using them to serve. Serve the drumsticks with the salad and tortillas, scattered with the rest of the herbs, and the second lime in wedges.
Tip: No air fryer, or one too small to fit the drumsticks in a single layer: roast them on a baking tray at 425°F for 35–40 minutes, turning once.
Leftovers: Cooked drumsticks keep in the fridge for 2 days; eat cold or reheat until piping hot. The salad keeps for 1 day.
Friday · 23 min · about $1.55 per serving in ingredients used
Turkey Smash Patties with Buttered Cabbage, Peas and Gravy
Thin, well-browned thyme and mustard turkey patties with soft buttered cabbage and peas and a quick pan gravy.
Prep 8 min · Cook 15 min · Serves 4 · Amounts are scaled for your household.
Gluten-free (check labels)Kid-friendly
Ingredients
- 9 oz green cabbage
- 1¼ cups frozen peas
- 2 tbsp butter
- 1 lb ground turkey
- ½ tsp dried thyme
- ½ tsp garlic powder
- 1 tsp Dijon mustard
- 2 tbsp vegetable oil
- 1 vegetable bouillon cube
- 2 tsp cornstarch
- salt, to taste
- black pepper, to taste
Contains: milk, mustard, celery, sulfites. Check the label: wheat (gluten), egg, soy. Always read the labels if you cook for someone with an allergy.
Method
- Finely shred the green cabbage. Put it in a saucepan with the peas, half the butter, a pinch of salt and 2½ tablespoons of water, cover and set aside.
- Mix the ground turkey with the dried thyme, garlic powder, Dijon mustard, salt and black pepper and roll into 8 balls on a plate. Wash your hands after handling the raw meat.
- Heat the vegetable oil in a large frying pan on medium-high heat and set the cabbage pan on medium heat. Using a spatula, put 4 balls in the frying pan and press each one flat with the spatula.
- Cook for 3 minutes until well browned, flip and cook for 2 minutes more, until cooked through with no pink inside (165°F). Using a clean spatula, lift onto a clean plate and keep warm, then repeat with the rest. Meanwhile, let the cabbage steam for 5–6 minutes, shaking the pan once, until tender and the peas are steaming hot.
- Crumble the bouillon cube into the frying pan, add 1 cup (200 ml) of water and the cornstarch mixed with 1 tablespoon of cold water, and bubble for 1–2 minutes, scraping up the browned bits, until thickened. Stir in the rest of the butter and serve over the patties with the cabbage and peas.
Tip: Press the patties thin and leave them alone for the first 3 minutes; that is where the browned crust and the gravy flavour come from.
Leftovers: Fridge for 2 days; reheat until piping hot.
