We Spent $25 a Week on Food. Here’s What We Ate. • Cheapskate Cook

Introduction

Slashing your weekly grocery bill to just $25 might sound impossible, but with a strategic meal plan and a focus on simple, wholesome ingredients, it can be done. Whether you’re saving for a big financial goal, facing a tight season, or just love the challenge of frugal living, this budget-friendly meal plan is here to show you that flavor and variety are possible on even the tightest budget.

Flavorful Eating on $25 a Week

It’s easy to assume cheap meals mean bland meals, but with the right seasonings, a few pantry staples, and creative recipes, you can enjoy satisfying dishes all week long. Each meal in this plan prioritizes taste, nutrition, and affordability—proving that “cheapskate” doesn’t have to mean sacrificing on quality or satisfaction.

The $25 Weekly Meal Plan: What We Ate

Here’s a sample $25-a-week meal plan inspired by Cheapskate Cook principles, focusing on versatile ingredients and maximizing every dollar:

Breakfasts

– Oatmeal with fruit (bananas or apples), cinnamon, and a splash of milk
– Scrambled eggs with toast
– Peanut butter toast with a side of sliced carrots

Lunches

– Rice and beans with salsa and chopped lettuce
– Vegetable soup with leftover veggies and beans
– Egg salad sandwiches

Dinners

– Pasta with homemade tomato sauce and sautéed seasonal veggies
– Stir-fried rice with eggs, frozen mixed vegetables, and soy sauce
– Potatoes roasted with onions, paired with a simple side salad

Snacks & Sides

– Popcorn
– Homemade hummus with carrot sticks
– Fruit (whatever is on sale that week)

💡 Meal Planning Tip: Save this meal plan to automatically generate a categorized shopping list with all the ingredients sorted by store section. It’s the fastest way to organize your trip and stick to your grocery budget!

Instructions

1. Prep staples in bulk: Cook a big batch of rice, beans, and hard-boiled eggs at the start of the week for easy assembly of meals and snacks.
2. Breakfasts: Cook oats in water, then add milk and fruit as available. Scramble or boil eggs, serve with toast or peanut butter.
3. Lunches: Serve beans and rice together, topped with chopped lettuce and salsa. Use leftover eggs for salads or sandwiches. Make a simple soup with whatever veggies you have and a can of beans.
4. Dinners: Boil pasta and top with sautéed veggies and tomato sauce. For stir fry, use leftover rice with eggs and mixed frozen veggies. Roast potatoes and onions with a splash of oil.
5. Snacks & Sides: Pop popcorn on the stovetop. Make quick hummus for dipping carrots. Supplement all meals with fruit and salad greens.

Weekly Meal Planning

This meal plan is designed for repeatable weekly use—it’s easy to customize based on sales and what’s already in your pantry. Save and schedule this full meal plan to create smart shopping lists, track what you need, and make adjustments as you go.

Key Planning Benefits:

• Generates a complete, organized shopping list—never forget an item again.
• Optimizes for store sections saving you time and stress.
• Calculates total quantities for ingredients used across multiple recipes.
• Helps you avoid buying duplicates and stick to your tight budget.

Pro tip: As you update your planned meals or swap ingredients for sale items, reorganize your list to see live updates on your grocery needs and reduce food waste.

Cook and Prep Times

Prep Time: 30 minutes for bulk prepping (rice, beans, eggs)
Daily Cook Time: 10–15 minutes per meal
Total Time: Less than 2 hours active cooking for the week

$25-A-Week, Cheapskate Cook Meal Plan Recap

Eating well on $25 a week is all about planning, prepping, and prioritizing ingredients that do double-duty. With simple recipes and an organized meal schedule, you can enjoy nutritious, tasty dishes every day—and keep your grocery budget in check. Give this plan a try and see how satisfying budget cooking can be!