The Homemade Mom: Budget Bites

Each recipe is about $5 or less and my total shop for the week from our local ShopRite was under $100.

As always, we've included the downloadable shopping list here for you.

Monday: Cauliflower Parmesan with Zucchini Noodles

Servings: 4

Time: 1 hour

Difficulty: easy

  • 1 large head cauliflower, outer leaves removed, stem intact, rinsed and dried

  • 1/2 cup milk (any kind)

  • 1/2 cup water

  • 1/4 cup grated Parmesan cheese

  • 1/2 cup almond flour (you should still have some leftover from doing Whole30)

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon dried oregano

  • Salt and pepper, to taste

  • 1/2 cup homemade (or store-bought) marinara sauce (homemade is cheaper)

  • 1 cup shredded mozzarella cheese

  • 2 medium zucchinis, spiralized

  1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

  2. Slice the cauliflower lengthwise from the center into two 1” pieces and set aside.

  3. In a medium bowl, whisk together almond milk, water, Parmesan, flour, garlic powder, onion powder, oregano, salt and pepper. Transfer the mixture to a shallow baking dish that will fit the cauliflower steaks. Dredge the steaks through the mixture and coat them well, patting the mixture into the crevices of the cauliflower. Place the dredged cauliflower steaks onto the baking sheet and bake for 20 minutes. Flip and bake another 20 minutes or until fork tender and golden brown.

  4. While cauliflower bakes, spiralize the zucchini. Heat a large non-stick skillet over medium-high heat. Once oil is shimmering, add the zucchini noodles. Toss and cook for 5 minutes or until noodles are wilted and cooked. Set aside on two plates, garnish with Parmesan cheese (about a teaspoon per plate) and cover to keep warm.

  5. Once cauliflower is done baking, remove from the oven and preheat the broiler on high. Top each cauliflower steak with marinara sauce and then top with mozzarella cheese.

  6. Transfer the cauliflower to the oven and broil for 2-3 minutes or until mozzarella starts bubbling. Remove from the oven and serve the cauliflower steaks with the zucchini noodles. Enjoy!

Adapted from:

Tuesday: Pork & Peanut Dragon Noodles

Servings: 2-3

Time: 25 minutes

Difficulty: easy

Dragon Sauce

  • 1/4 cup chili garlic sauce

  • 1/4 cup soy sauce

  • 1/4 cup brown sugar

Pork & Noodles

  • 1 lb. ground pork

  • 6 oz. ramen noodles

  • 3 green onions, sliced

  • 1/4 cup unsalted peanuts, chopped

  1. Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.

  2. Add the ground pork to a skillet and cook over medium heat until it is fully browned. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.

  3. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.

  4. Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve! Enjoy!

Recipe from:

Wednesday: Sweet Potato Egg Sandwich

Servings: 2 Time: 15 minutes

Difficulty: easy

  • 2 large eggs, divided

  • 1 small/medium sweet potato, about 1 cup grated

  • 1/4 teaspoon cumin

  • 1/8 teaspoon paprika

  • 1/8 teaspoon salt

  • 1 teaspoon oil (any kind)

  • 1 cup kale, chopped

  • 1/2 medium avocado, sliced

  • Salt & pepper, to taste

  1. Heat waffle iron and set aside.

  2. In a small bowl, wrap grated sweet potato in a cheese cloth and squeeze out any water so they are as dry as possible. Set aside.

  3. In a medium mixing bowl, whisk 1 egg. Add in grated sweet potato, seasonings and 1 teaspoon oil. Mix well until thoroughly combined.

  4. Once waffle iron has fully heated, pack in sweet potato hash mixture into iron, covering all of the quadrants. Press waffle iron down gently and allow sweet potato to cook about 4-5 minutes, until lightly golden.

  5. While the waffle is cooking, saute kale in pan with oil over medium-heat until slightly crispy, about 3-4 minutes. Fry or scramble egg in same pan.

  6. Once sweet potato waffle is ready gently remove with butter knife and transfer to plate. Layer on kale, fried egg, and avocado slices. Finish with salt and pepper and enjoy!

Adapted from:

Thursday: Sweet & Spicy Glazed Chicken Thighs

Servings: 4

Time: 25 minutes

Difficulty: easy

  • 1/4 cup brown sugar

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • Freshly cracked pepper

  • 1 tablespoon olive oil

  • 1.5 lbs. boneless, skinless chicken thighs (4-5 pieces)

  1. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and some freshly cracked pepper.

  2. Place the chicken thighs on a cutting board and pat dry with a paper towel. Sprinkle the brown sugar mixture over the chicken, coating both sides liberally.

  3. Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat. Add the coated chicken and cook for about 5-7 minutes on each side, or until cooked through and the brown sugar has turned into a deep brown glaze. Serve hot. Enjoy!

Recipe from:

Friday: Coconut Curry Carrot Soup

Servings: 4

Time: 45 minutes

Difficulty: easy

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 1 tablespoon ginger, minced

  • 4 cups carrots, chopped

  • 2 1/2 cups vegetable broth

  • 14-ounce can coconut milk (full fat)

  • 2 tablespoons red curry paste

  • 1/2 teaspoon kosher salt

  1. In a medium stockpot, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté until translucent, about 6 - 7 minutes. Add the ginger, carrots, and vegetable broth, and bring to a boil. Lower to a simmer; cover and cook until carrots are tender, about 15 to 20 minutes.

  2. When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth. Return the carrot mixture to the pot and add coconut milk and red curry paste. Stir until well blended. Simmer gently for 10 minutes. Add salt, then taste and adjust seasonings as desired. Enjoy immediately!

Adapted from:

Julie is a stay-at-home mom of two girls and with a passion for all things food. She loves growing, cooking, and, of course, eating food! She started meal planning years ago to stay organized and eliminate food (and money!) waste and started sharing it on her own blog, Season Generously.