My husband complains that I don’t coordinate my meals with seasons because I have no problem eating a bowl of chili on the hottest day of the year. This week is no different! This week I spent $63 at Aldi to make five dinners that feel warm and comforting, but maybe a little too earlier in the year. My brain is already thinking about cooler evenings and fall décor (along with fall desserts I’ll be sure to share).

If you don’t have an Aldi nearby, I converted the grocery list into the Walmart version too. Hopefully, you can follow along without missing a beat!

Here’s what we’re cooking this week:

• Red beans and rice — the kind of meal that makes your house smell like you are on vacation in Louisiana.

• Street tacos — even cozy weeks need a little fun on taco Tuesday!

• Tuna casserole — nostalgic, simple, and honestly underrated.

• Chicken soup over rice — the official meal of “it’s the first week of school and my kids are already getting sick.”

• Mississippi meatballs with mashed potatoes — comfort food royalty.

I feel like I can’t say it enough but I’m just really thankful you’re here cooking with me. Whether you’re juggling back‑to‑school chaos, decorating your house with pumpkins way too early (no judgment, I’m right there with you), or just trying to feed your family without spending a fortune, I hope these meals bring you a little peace and a whole lot of yum.

Come hang out with me on TikTok, Facebook, or Instagram. I really love seeing your versions of these meals and hearing how you make them your own. You all give me so many good ideas!

Now let’s get into Budget Week 18.

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Back to school season is officially here (at least where I live). That means my house is switching from fun days in the sun to lunch boxes and permission slips. My oldest starts 2nd grade this year, which doesn’t feel possible.

During this transition time, I CANNOT deal with complicated dinners. If it requires multiple pans, a huge time commitment, or a ton of ingredients, it’s on the back burner until October.

This Creamy Veggie Orzo Bake is a winner for simplicity and taste. It’s a dump and go casserole, so just toss everything in a dish, put it in the oven, and walk away!

I love chicken and orzo, and this cooks itself. I’m also a huge fan of zesty dinners, which I have to balance because my husband prefers heartier dishes. It’s great for the entire family.

Your recipe card is below, but once you make this, it will part of your meal rotation. You can follow along for videos at any of my socials. Thanks for following along! Facebook, Tik Tok, or Instagram!

Servings: 4

Prep Time: 10 min

Cook Time: 35 min

Total: 45min

Ingredients

• 1 1/2 cups uncooked orzo

• 1 zucchini, sliced into 1/2” moons

• 1 cup of halved cherry tomatoes

• 3 cloves minced garlic

• 2 full chicken breasts cut into bite-sized pieces

• 2 1/2 cups chicken broth

• 1/2 cup heavy whipping cream

• 1 tablespoon olive oil

• 1 lemon (for juice)

• Grated parmesean cheese

Seasoning Blend

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon italian seasoning

Instructions

1. Preheat oven to 400 F

2. Wash and prepare the zucchini and cherry tomatoes. Slice the zucchini into half moons and halve the tomatoes.

3. Cut the chicken into bite-sized pieces. Toss with the olive oil and lightly season with salt and pepper.

4. Add the uncooked orzo to the bottom of a greased 9X13 baking dish (or one of similar size)

5. Layer the zucchini, tomatoes, garlic, and orzo. Toss gently to distribute evenly

6. In a medium bowl, whisk together the chicken broth, heavy cream, lemon juice, and seasoning blend

7. Pour the liquid evenly over the mixture

8. Cover the dish with foil and bake for 25 minutes

9. Remove the cover, stir everything together, and continue baking for 10 minutes. Or until the chicken and orzo are fully cooked.

10. Top with grated parmesan cheese and your ready to eat!

Creamy Veggie Orzo Bake For You

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I cannot believe we are already at the end of July. The heat is rude, the sun is showing absolutely no mercy, and every time I step outside, I feel like I’m walking straight into a preheated oven. Really makes you want to stand over a hot stove! With that said, we’ve still got to cook so budget week 17 is here and she’s coming in hot with a $58 Walmart haul for 5 incredible meals!

I swear, every time I do one of these hauls, I’m reminded that you don’t have to spend a ton to feed your people well. You just need a plan, a cart, and the willpower to walk past the snack aisle without grabbing just one more thing.

If you’re cooking for a bigger crowd, just double the recipes. On a normal week, everything makes about four servings, which is perfect for a family dinner without leftovers turning into science experiments in the fridge.

I know people see “budget meals” and assume bland, boring, or barely enough. But these dinners are packed with protein, fresh ingredients, and actual flavor. Budget does not mean sad.

If you want the full written recipes, exact grocery lists, and all the breakdowns that make your weekly planning easier, you can get access by subscribing. My whole goal is to help you save money, stress less, and feed your family without feeling overwhelmed.

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Thank you for being here, for cooking with me, and for hanging out on TikTok, Facebook, and Instagram. Come cook alongside me anytime!

Budget Meal Plan V17 For You

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So, what are we cooking?

•Veggie Shrimp Rotini

•Jalapeño Pineapple Turkey Bowls

•Smoked Sausage Alfredo (My husband’s favorite this week)

•Breakfast Casserole

•Ground Chicken Masala

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Orange chicken is such a summer food in my opinion! This version is bright, citrusy, and actually tastes like real oranges and not some mystery syrup. Maybe it’s the glossy, sticky sauce that clings to every crispy bite, or maybe it’s because it feels like we are eating takeout… but it has my kids cheering and my husband casually hovering over the stove “just to check on things.”

I’ve always thought of orange chicken as food you could only get from a restaurant. But I finally realized:

1. I can make it way better than the mall food court. (Although their crab rangoons still get me every time.)

2. I could make it without spending $20 on everyone’s individual orders.

You’ll find that this is still budget‑friendly, family‑friendly, and weeknight‑friendly… basically everything we aim to do here!

Will you come make it with me on Tik Tok, Instagram and Facebook? You’ll find all of my recipe videos there to make things even easier for you!

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Orange Chicken For You

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Here’s what you’ll need:

• 1 to 2 bags Just Bare chicken nuggets (depends on your family size)

• 1 ¼ cup orange juice

• 1/2 cup Japanese BBQ sauce

• 1 TBSP cornstarch

• 2 TBSP water

Sides:

• White rice

• Steamed broccoli

Directions:

1. Begin by preheating the oven to 400 degrees.

2. Cook the breaded nuggets for about 20 minutes until they are starting to get crispy.

3. Meanwhile, start on your rice and cook it according to package directions.

4. Toss the broccoli with some avocado oil and salt and pepper and steam it on the stove.

5. To make the orange sauce, combine orange juice and Japanese BBQ sauce in a medium sized bowl. In a small separate bowl, whisk together the cornstarch and water. Add it to the orange juice and BBQ sauce.

6. Heat a saucepan to medium high heat and then add in the orange sauce. Simmer on low, stirring frequently until the sauce starts to thicken and become glossy.

7. To plate: toss the chicken nuggets and orange sauce together and add to plate. Place a side of rice and broccoli on the same plate. Enjoy!

Aldi or Walmart? The choice is completely yours. This week I put together a grocery list for both stores so that no matter where you like to shop, you can follow along with the five dinners I am making! Prices might shift a little depending on your store and your location, but my hope is that this helps you save a few dollars and makes dinner planning feel a whole lot easier. I also hope you are enjoying these meals and feeling a little less stressed about what to feed your family!

This week I spent $67 dollars. Yes, sixty seeeeeven. If you know, you know. I realize that is a little higher than usual, but so many of you asked for more meat or more veggies and I am here to deliver. If that total feels a bit too high for your budget, there are still ways to make these meals work without spending as much. You can skip toppings or crackers with your soup, check for any seasonings you already have, or scan your pantry for canned items you might not need to buy again. A quick pantry check can save you more than you think!

Thank you for being here. Come cook with me on TikTok, Facebook, or Instagram. I love chatting with you and I love seeing your versions of these meals. 🍝 🤍

So, what are we cooking this week?

•Chicken Pot Pie with Rice (My husband’s favorite this week)

•Taco Soup

•Tuna Melts

•Chili Sweet Potatoes

•Spinach Chicken Alfredo (Second place meal)

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Happy July! I hope you had a wonderful 4th of July with family and friends and that you made lots of memories. Mine was spent lighting sparklers, eating popsicles and hot dogs and watching my kids splash in kiddy pools and jump in bounce houses until their hearts were content. It was also a nice weekend break from cooking in the kitchen and instead just grilling and having potlucks!

Today though, we are back to the grind of everyday life and finding joy in the mundane. Would fun moments like the 4th of July even be so fun and memorable if it weren’t for the regular days that take up most of our time? While it’s great to look forward to special events, it’s the everyday little moments that are what make life truly special and are what we really cherish as we get older. The waking up to our same morning coffee, folding a load of clean clothes while watching a good show, and enjoying a home cooked meal at the same table over and over and over again. Enjoy the little things friends!

What are we cooking this week?

• Cheesy Ham and Pea Macaroni

• Beef and Bean Tacos

• Breakfast for Dinner

• Sausage and Zucchini Bowtie (my favorite this week)

• Beef Quesadillas

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Don’t run! I know just how messy slime can be and how in some houses it’s an immediate no. I would agree, it is messy and can get stuck in carpet in an instance. However, this slime is actually not that sticky once it comes together and I have noticed that it doesn’t even stick to my kids’ hands. It really just kind of flops around like Flubber (any 90’s kids out there?).

This slime recipe only uses 3 ingredients that you may already have in your home. If not, all of these ingredients are cheap, and this recipe makes a good amount of slime! It comes together very quickly and then you can add whatever you like to it. Some suggestions are food coloring, glitter, foil confetti, or small beads for even more sensory fun!

Make sure that you use a pair of gloves to keep clean while making it, especially when mixing in food color. Other than that, grab a bowl and have fun! Hope you are having a wonderful summer.

You asked and I listened! So many of you seemed to love that I am getting my crockpot out more often this summer. I created a meal plan this week of 5 dinners that all go right into your crockpot and are finished just a few hours later! The cleanup will be simple, and you won’t be so hot while cooking over your stove. Not to mention that every one of these are still extremely delicious and nutritious! I always make sure to add protein and vegetables and then pair with a carb.

If you know anything about crockpots, every one of them is so different and the times vary widely. So, while my meal might take 3 hours, yours could hurry up and only take 2 hours or it could really need extra time and take 4-5 hours. Just make sure you check on it every so often and if you need to go somewhere for a while, I recommend keeping it on low, so it doesn’t overcook! With that said, if you want the link to my crockpot that you see in my videos, here it is! Laura Ashley Crockpot

These meals cost me $65 at Walmart, and they serve at least 4. Feel free to double it if you have more in your family or would like to save leftovers for lunch the next day! And as always, please come cook alongside me on Tik Tok, Facebook and Instagram. I love being able to get ideas from everyone and I feel like I have really gotten to know some of you. Thanks for being a fun cooking community!

So, what are we going to make this week?

•Chicken French Dip Sandwiches

•Honey Mustard Chicken and Rice

•Sloppy Joes

•Chicken Pot Roast

•Chicken and Noodles

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Hi! Is anyone else slightly alarmed that we’re already in the middle of June? I swear time used to move at a normal human pace… now a whole month disappears faster than a snack left unattended around my kids. I keep telling myself to slow down and soak up these good ol’ days of motherhood, but the world is basically on fast forward and I’m just hanging on for the ride.

Speaking of wanting things to slow down, you should absolutely make this tangy crockpot chicken for dinner tonight. That is… if you’re seeing this early enough to toss everything in the crockpot and let it work its magic for a few hours. So many of you have told me you need more slow cooker recipes because it’s just too hot to turn the oven on right now. And honestly? Same. I love a warm meal in the summer, but I really don’t want to have a heat stroke while cooking dinner.

This recipe checks every box: creamy, flavorful, nutritious, and filling. It’s all the comforting vibes without the effort. It’s one of those “throw it in, walk away, come back to applause” kind of dinners.

As always, thank you so much for being here! Come cook alongside me on Facebook, Instagram, and TikTok… it’s way more fun when we do it together.

And if you’re looking for a good slow cooker, this is the crockpot I use. It’s never failed me and she’s pretty, too!

Now for the recipe…

Tangy Crockpot Chicken And Rice For You

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Here’s what you’ll need:

• 3 TBSP tomato bouillon powder

• 3 chicken breasts

• 1 yellow onion

• 5 garlic cloves

• 4 oz cream cheese

• 1 beefsteak tomato

• Instant Jasmine white rice

• Salt and pepper to taste

Directions:

1. Begin by chopping the onion into small slices and placing it in the bottom of the crockpot.

2. Lay the chicken breasts over the top of the onion and season well with salt and pepper.

3. Mince the garlic cloves and spread over the chicken.

4. Mix together 1 1/2 TBSP tomato bouillon seasoning and 1 ½ cups of water and pour it directly over the chicken in your crockpot. Set on low and cook until the chicken is easily shredded.

5. Cook your rice according to package directions about 15 minutes before you are ready to eat. Add 1-2 TBSP of the tomato bouillon to the liquid that is cooking the rice to give it more flavor.

6. Once the chicken is shredded, add in the cream cheese in small chunks and stir in.

7. Dice your tomato into small bite-sized pieces and stir into the chicken.

8. Serve the chicken over the rice. Enjoy!

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I am back after taking a week off! I spent that time hosting my sister and her crew while they got new flooring installed, which basically meant my house was loud, chaotic, and overflowing with cousins in the very best way. They even cried when it was time to say goodbye… which is hilarious considering they live four houses down. They literally just had to walk home, and we saw them again the very next morning. What can I say? We’re a very attached‑at‑the‑hip kind of family.

And honestly, I’m so grateful. Having family close enough to share life with. The noise, the meals, the mess, the memories are all something I never take for granted.

Speaking of sharing meals…

I spent just $58 at Walmart this week and fed everyone dinner. If you’re cooking for a crowd, you’ll want to double the recipes, but on a normal week my meals make four servings. And before you think, “There’s no way $58 makes good dinners,” let me stop you right there. These meals are flavorful, packed with protein, and full of fresh, healthy ingredients. Budget‑friendly does not mean boring. And sorry for the jump-scare on the pictures this week! I realize the Chimichurri sauce actually looks like the Grinches baby food. But just don’t judge a book by its cover and wait until you try it yourself! It’s out of this world.

If you want the full written recipes, exact grocery lists, and all the budget breakdowns, you can get access by subscribing below. My goal is to help you save money on groceries and take the stress out of figuring out what to make for dinner.

Thank you for being here, for cooking with me, and for hanging out on TikTok, Facebook, and Instagram. 🍝Come cook alongside me anytime.

So what are we having this week?

•Chicken Salad

•Chimichurri Chicken and Potatoes

•Veggie Spaghetti

•Egg Fried Rice

•Chicken and Veggie Casserole

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Hi friends! Today I’m going to keep the blog short and sweet and get right into the gooey details. Literally, it’s in the name… these biscuits are swimming in butter, making them a gooey (not doughy), delicious mess that makes you come back for seconds and even thirds. There are other variations of swim biscuits you can make such as with icing and fruit on the top or even just plain biscuits swimming in butter! But I thought it would be interesting to throw pizza toppings on it and see if it would work. Spoiler alert: it worked.

If you are on a diet this week, I’m seriously so sorry. These are a fantastically indulgent treat. But occasionally we all need a pick-me-up like this, and we shouldn’t even feel bad about it. Who’s ready for the best tasting, savory dish that melts in your mouth?!

🍕 Watch me cook these on Facebook, Instagram and Tik Tok! 🍕

Pizza Swim Biscuits For You

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Here’s what you’ll need:

• 1 stick butter

• 2 ½ cups flour

• 4 tsp baking powder

• 1 ½ tsp salt

• 1/4 cup sugar

• 2 cups buttermilk

• 1/2 cup pizza sauce

• 2 cups mozzarella cheese

• Pepperonis or whatever toppings you like

Directions:

1. Begin by preheating the oven to 450 degrees.

2. In an 8x8 pan, add one stick of butter, cut up into 8 pieces and spread around the pan evenly. Place the pan in the oven to let the butter start to melt.

3. Meanwhile, let’s make the biscuit dough. To a large bowl, add the flour, baking powder, salt and sugar and whisk together. Add in the buttermilk and whisk together just until combined but do not overwork it.

4. Remove the pan from the oven and scoop the dough directly over the melted butter. Place the pan back in the oven for about 10 minutes. At this point, your biscuits will not be done but have started to setup.

5. Scoop the pizza sauce on top of the biscuits and spread around with a spoon. Add the cheese and pepperonis.

6. Place the pan back in the oven and let it cook for another 10-15 minutes or until cheese is golden brown and bubbly.

7. Let it cool and then enjoy!

If you’ve never had chicken curry, you’re really missing out. I live in a rural area and had never been exposed to chicken curry until my husband came home with plastic containers from a local gas station. It was one of the most delicious meals I’ve ever had, and knew I had to add the recipe to my rotation!

I wanted to make a recipe that was fresh and flavorful, but also easy to make. I also wanted to make it a little easier on my stomach and be able to control the spice to my liking. You’ll never need to buy from the gas station again!

This recipe is very simple; you just need a few fresh ingredients and a blender to get that really creamy and silky curry sauce! You can cook this dish alongside me on Tik Tok, Facebook, or Instagram at At Home Cook! I really appreciate you being here!

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Chicken Curry For You

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Here is what you need:

• 1 yellow onion

• 4 large Roma tomatoes

• 4 garlic cloves

• 1 lb. boneless skinless chicken thighs

• 1/2 cup coconut milk

• 3 TBSP olive oil

• 1 TBSP curry powder

• 1/2 tsp ground ginger

• 2 tsp salt

• 2 tsp pepper

• 1/4 tsp garam Marsala

• Naan bread

• 1/4 cup cooking oil

• White sticky rice

Directions:

1. Begin by chopping up the onion, tomatoes and garlic. You can also begin cooking your rice on the side at this point.

2. Add 2 TBSP of olive oil to a small saucepan over medium high heat. Add in the onion, tomatoes, garlic, 1 tsp of salt and 1 tsp pepper. Cook for several minutes, adding small splashes of water so they don’t stick as they soften.

3. Once the veggies are cooked down, add them to a blender with a pinch of salt and pepper and the coconut milk. Blend for a few seconds until creamy.

4. Next, cut the chicken into bite sized pieces and season with salt and pepper. Add them to an oiled pan over medium high heat until they are thoroughly cooked. Remove from pan, add curry sauce to the chicken, stir and set aside.

5. To fry the naan bread, add ¼ cup oil to the bottom of a pan and let the oil get hot enough before adding one piece of naan at a time. Fry for 1 minute per side or until bread is golden brown.

6. To plate: Add the rice to the bottom of the bowl and top with chicken curry. Cut up the naan bread and serve to the side. Enjoy!

I hope you have a wonderful week! 🍝

Hi! Who would like to join me on not taking out a loan to be able to afford groceries this week? You will however need to take a quarter out of your wallet…Let’s go grocery shopping at Aldi! I went in with my quarter and reusable shopping bags (let’s be real, I placed an online order) on a mission to find 5 meals in the $50 range and I made it out spending about $60! I’ll take that as a win.

Listen … food and gas prices are wild. I know this. And my followers keep asking for meals that cost less. I’m here to bring the people what they want! It’s still going to taste really good so no worries!

Here’s what Aldi can do for you:

• give you produce that is shockingly affordable

• has off‑brand items that taste exactly like the name brand but cost the same as a pack of gum

• doesn’t give you 10 options for each item, so it’s very simple to choose what you need!

Aldi also seems to really care about your health. For the most part, I am able to buy dye free, organic and clean-label products. If you haven’t given them a try, you really should! And no, Aldi does not sponsor me, I just truly appreciate being able to find what I need on a budget.

As always, come cook alongside me on Facebook, Instagram or Tik Tok at At Home Cook!

So, what are we cooking this week?

• Bean and Cheese Baked Tacos

• Marinated Chicken and Pea Penne

• Chili Baked Potatoes

• Chicken Tzatziki Bowls

• Sweet Potato Taco Bowls

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Hi there! I know what you’re thinking… I’m showing you how to make chocolate covered strawberries AFTER Mother’s Day. And I’m so sorry! I hope you had a great Mother’s Day though and I’m here to reassure you that you don’t need an actual excuse to make chocolate covered strawberries. You’re free to make them on any random day of the week. It doesn’t have to be romantic, a celebration, or served after a fancy meal. So let’s just eat these on a random Thursday night and enjoy our life!

Also, are we allowed to call these healthy? Or at least slightly good for us? We have fruit and then we have chocolate which has antioxidants and plus it boosts endorphins… am I right? Probably not. Moving on…

Although we are usually on a budget, I am going to ask you to spring for the nicer chocolate in this recipe if you can. I swear it makes a big difference! The good news is you don’t need a lot of ingredients for this so it should be a fairly cheap dessert anyway. Just find the prettiest strawberries you can in the grocery store and grab a couple bags of Ghirardelli chips and you are good to go!

I know we talked about being able to make these for yourself any day of the week, but on a serious note, these are the perfect gift. I used to run a charcuterie business, and these were always the best little surprise or pick me up for someone. They are so thoughtful and I don’t know a person that doesn’t like a chocolate covered strawberry! They look adorable in a little box with a bow and are a nice way to make someone smile. So let me help you learn how to make them! If you want the video, click here.

My favorite tips and tricks:

• Use wax paper to lay your strawberries on so they don’t stick

• Use a piping bag or Ziploc bag to decorate or drizzle more chocolate

• Wash your strawberries immediately before making so that they don’t start to get mushy and stay very fresh

• Make sure and pat your strawberries completely dry before dipping

• Very slowly melt your chocolate to prevent scorching!

Chocolate Covered Strawberries For You

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What you need:

• As many strawberries as you want!

• Ghirardelli milk or dark chocolate 10oz bags

• Ghirardelli white chocolate 10oz bag

• Avocado or vegetable oil to thin out the chocolate if needed

• Wax paper

• Piping or Ziploc bags (I like these!)

Extra fun:

• Sprinkles

• Gold flakes (like these)

• Food coloring to mix into the white chocolate

Directions:

1. Begin by washing the strawberries and patting them completely dry.

2. Start melting the chocolate in two bowls to keep the milk chocolate and white chocolate separate. Melt in the microwave for 30 seconds at a time, stirring in between. Do not overheat.

3. If the chocolate appears to be too thick, add in a very small amount of vegetable or avocado oil to help thin it out.

4. Grab the stems of the strawberries and dip into one of the chocolates, letting the excess drip off and then lay it on the wax paper.

5. Put the other chocolate that you didn’t use for dipping, in a piping bag or Ziploc bag and cut off a small corner to be able to drizzle the chocolate.

6. You can now create designs on the strawberries with the piping bag, sprinkles, gold flakes, or even coloring the white chocolate with food dye.

7. When you are finished decorating, pop them in the fridge to harden. Enjoy!

   

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I’m just going to come out and say it. Olive Garden is really good. I don’t care if they microwave all of their dishes in the back real fast and then serve it on a pretty plate and pretend that a chef just made it fresh. It is the epitome of Tuscan decor, nostalgia and that feeling of an after-church meal. With that said, we have Olive Garden at home. And I CAN in fact make the sauce homemade without a microwave! So, on those nights that you’re craving an Italian style dish and you don’t want to go pay $100+ for your family to dine out, you can absolutely do it at home for about $20 or less. This will be your go-to alfredo sauce and store bought won’t ever taste the same. Let me show you how!

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Alfredo Tortellini For You

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Here’s what you’ll need:

• Barilla tortellini three cheese

• 16 oz heavy whipping cream

• 1 stick salted butter

• 5 minced garlic cloves

• 8 oz Parmesan cheese wedge

• Small raw shrimp

• Fresh broccoli crown

• Zatarain’s seasoning-New Orleans style

• Salt and pepper to taste

Directions:

1. Begin by boiling water in a large pot for the tortellini. Add the tortellini and cook for about 10 minutes before draining.

2. Meanwhile, rinse the shrimp under cold water to thaw for about 5 minutes.

3. Chop up the head of broccoli and steam while you are preparing your other dishes.

4. To make the sauce: Grate the wedge of Parmesan cheese and set aside. To a large skillet over medium high heat, add the stick of butter, minced garlic and heavy whipping cream. Stir together and let the butter melt completely. Slowly whisk in the parmesan cheese and then add salt and pepper.

5. To cook the shrimp, toss in the Zatarain’s seasoning and cook in a small skillet over medium heat for about 5 minutes until shrimp turn pink and are slightly browned on both sides.

6. Toss the noodles with the sauce and plate. Add shrimp and broccoli on the side. Enjoy!

And of course, don’t forget that you can always cook alongside me on Facebook, Insta or Tik Tok at Home Cook! 🍝 👩‍🍳

* I keep getting messages and comments asking about my pretty little crockpot. So here in the link for it… Laura Ashley Crockpot.

This post contains Amazon affiliate links, which means I may earn a small commission if you purchase, although at no extra cost to you!

Welcome to week 11 of budget meal plans! I’m so glad you’re here. Truly, without all of you watching my videos and subscribing to my Substack, I wouldn’t get to do what I love which is creating content that helps families stretch their grocery budget in this wild economy. Groceries feel like luxury items these days, so if I can help even a little, it means the world.

I’ve loved cooking for as long as I can remember. I was that kid who hovered over my parents or Grandma like a tiny sous‑chef, always wanting to stir or taste something. And don’t even get me started on cooking shows…Julia Child was my queen. The fact that I now have my own little “cooking show” on social media still blows my mind. So thank you, thank you, thank you.

Now for a little childhood cooking story…

My sisters and I used to bake like it was our full‑time summer job. The only problem? We never had the ingredients the cookbook called for. Back then, you could knock on a neighbor’s door and ask for a cup of sugar without anyone thinking twice. So one day, we took it to the extreme…

We wanted cookies. We had nothing.

So we went house to house collecting ingredients like we were on a scavenger hunt.

“Hi! Could we borrow two cups of chocolate chips?”

Next house: “Hello! You wouldn’t happen to have a cup of Crisco, would you?”

Next house: “Do you have… literally anything that goes in a cookie?”

And somehow, someway…we gathered every ingredient and baked the best cookies ever. Times have definitely changed, and there is no universe where I’m letting my kids roam the neighborhood asking for shortening. But it’s one of my favorite memories.

Anyway, back to this week’s meals!

This week brings you five delicious, easy dinners you can make without wrecking your budget or your sanity. If you’re a paid subscriber, you’ll get all the written recipes, the full budget breakdown, and the grocery lists that go with them. My hope is that these save you time, money, and at least a few “what on earth do I make for dinner” moments this week.

Don’t forget you can cook alongside me on Tik Tok, Facebook, or Instagram at At Home Cook!

What are we cooking this week?

•Southwest Taco Salad: Very tasty and actually very filling! My husband loved this recipe.

•Protein Pizza: This is definitely in my rotation for my kids. They love pizza and don’t realize they’re getting a healthy dose of protein in the process.

•Beef Noodle Skillet: Hearty and easy. It’s also great for leftovers.

•Chicken Quesadillas: A flexible meal that can be spiced however you like!

•"Big Mac” Tacos: A fun meal with a different twist on tacos. This was VERY popular at my house.

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It’s barbecue season again, and it might be one of my favorite times of the year. I did say “one of” - I still love Christmas the most. Most summer nights I can step outside and instantly smell a neighbor grilling something and I love the nostalgic smell!

The only problem? I’m not exactly a grill master. I wish I was that girl confidently flipping chicken over open flames, but the truth is… I’m more of a “coat it in BBQ sauce and pop it in the oven” kind of person. Anyone else? Maybe it’s a little old school of me, but I’m perfectly happy letting my husband handle the grill.

But here’s the thing, just because I’m not outside grilling doesn’t mean I can’t make something delicious. With the right seasoning and a good sauce, you can bring all that smoky, sweet BBQ goodness right into the kitchen and no charcoal required.

Barbecue chicken is one of those dishes that goes with everything: macaroni, mashed potatoes, baked beans… you name it. But this time I wanted something lighter and fresher, so I made BBQ chicken wraps with homemade coleslaw and pickled cabbage. They turned out so good! They were tangy, crunchy, saucy, and just the right amount of messy in the best way…

And now I get to share them with you!

Bbq Chicken Wraps For You

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Here’s what you need:

• 3 large chicken breasts

• Smash Kitchen BBQ sauce

• Sweet Preacher BBQ rub

• 3/4 cup mayo

• 2 TBSP Apple cider vinegar

• 2 TBSP sugar

• Pinch of salt and pepper

• 1 cup shredded cabbage

• 1 cup shredded cheddar cheese

• 10 count tortillas

• Ranch dressing

For Pickled Cabbage:

• Red cabbage head

• 1 cup water

• 1 cup vinegar or ACV

• 2 TBSP sugar

• 1 tsp salt and pepper

• 2 smashed garlic cloves

Directions:

1. Begin by making the pickled cabbage. Chop up half of one head of red cabbage into thin pieces. Boil the water, vinegar, sugar, salt, pepper and garlic together. Once it is boiling, pour it over the cabbage in a jar. Let it “pickle” in the fridge for at least 4 hours before using.

2. Preheat oven to 375 and line a baking sheet with parchment paper. Chop up the chicken breast into bite sized chunks and place them on the baking sheet.

3. Generously season with your favorite BBQ seasoning and drizzle the BBQ sauce over the chicken and use your hands to make sure they are well coated. Cook in the oven for about 15 minutes.

4. While the chicken is cooking, to a large bowl add the mayo, ACV, sugar, salt, pepper, shredded cabbage and the pickled cabbage. Mix together well.

5. Cook the tortillas in the microwave or on the stove and then dice up the chicken into smaller pieces.

6. To your tortilla, add shredded cheese, the BBQ chicken and the coleslaw.

7. Garnish with your favorites such as green onion, ranch or more BBQ sauce. Enjoy!

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Welcome to week 10 of budget meal plans! Ten weeks of making small changes to better our finances! I truly hope these plans have helped stretch your grocery budget a little further and made your evenings feel a whole lot easier. Hearing from so many of you about the money you’re saving and the dinners your families are loving has honestly been the best part of this whole series.

Over the past few weeks, I’ve had so many requests for crockpot meals, and I get it. The days where I get to toss a few ingredients into the slow cooker, walk away, and come back hours later to a fully cooked dinner… well, it makes me feel like I’ve got my own personal assistant.

I finally found the perfect time to dedicate an entire week to dump‑and‑go meals that have minimal prep and fewer ingredients. I don’t know about you, but my time feels more precious than ever lately. Between kids, work, activities, and just trying to keep the house from looking like a tornado passed through, having dinner already finished by 5 p.m. really helps! Crockpot meals give you that small gift… a few minutes of prep in the morning, and then you can literally set it and forget it.

And honestly? I’m soaking up every minute of the spring weather right now. In my neck of the woods, spring is basically a cute little intermission before the heat cranks up and we all start melting. So these evenings where it’s 65–75 degrees feel like heaven. After a quick, easy dinner, we’ve been heading outside for long walks or park time with the kids. It’s been such a literal breath of fresh air.

If you’re craving that same ease, this week’s meals are going to be for you! You can subscribe below for a small monthly fee to access all of my budget meals plans plus lots of bonus recipes that are my favorite! You can also cook alongside me on Facebook, Instagram or Tik Tok at At Home Cook! Thank you so much for being here!

Here’s what we are cooking this week:

•Crockpot Chicken Salsa Verde Tacos

[Super delicious but slightly spicy. If you don’t like a lot of spice, add only half the jar of salsa Verde or add in milk or cream cheese to cut the heat.]

•Crockpot Pork and Veggies

[Feel free to substitute turkey breast if you don’t eat pork as I think it would also work really well!]

•Crockpot Coconut Curry

[A very easy way to eat curry without the big mess!]

•Crockpot Vegetable Sausage Soup

[This can be made into more of a stew by adding less broth. It would also pair well with white rice! The Italian sausage gave it such great flavor.]

•Crockpot Pineapple Sausage Chicken

[This felt like the perfect Hawaiian style dish! The pineapple makes it feel so fresh and light.]

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We are in the busy spring season! If you have kids, you might understand this one. Between soccer practice, gymnastics, and every school event that comes up at the end of the year, sometimes it’s hard to spend a lot of time in the kitchen. And while I am so thankful for this season of life and really enjoy watching all of the sports and spending time outside, I still have to keep my family fed and my grocery budget in check!

This week I have prepared 4 SIMPLE meals that will take you less time and will still get a well-balanced dinner on the table for you and your family. You’ll find a variety of meats, veggies and delicious flavors in this week’s meals and maybe on the 5th night, with the money you save, you can treat yourself to pizza delivery (that’s my plan anyway)!

Another thing I really like about all of these meals is that they reheat really well. So maybe you want to prep them that morning or the night before. Everyone can warm up their bowl quickly before heading out the door, or when you get home from work, dinner won’t feel so daunting because it’s already made! Just do whatever suits your schedule best.

If you want to cook alongside me, check out my Facebook, Instagram or Tik Tok at At Home Cook!

So what are we cooking?

•Japanese Beef and Rice - My husband loved the cabbage in this one. It’s something different and something we don’t normally eat.

•Lemon Orzo Bake - The orzo pasta is fantastic and always a hit. You should have this in your meal rotation.

•Creamy Sausage and Broccoli Pasta - It’s hard to beat the flavor in this dish. You can also swap the sausage for your protein of choice!

•Beef Goulash - A classic that is easy and makes for great leftovers!

Next Week

I have a special surprise for my paid followers next week, so make sure to watch your inbox! Thank you for your support. A printable PDF is located at the bottom of this post. I hope you have a great week. Happy cooking!

Japanese Beef and Rice

Here’s what you’ll need:

•1 lb ground beef

•4 cups white sticky rice

•Red cabbage head

•1 cup water

•1 cup vinegar or ACV

•2 TBSP sugar

•1 tsp salt

•1 tsp pepper

•2 smashed garlic cloves

•Japanese style BBQ sauce

•1 TBSP sesame seeds

Directions:

1. Start by making your pickled cabbage: Chop up half of one head of red cabbage into thin pieces. Boil the water, vinegar, sugar, salt, pepper and garlic together. Once it is boiling, pour it over the cabbage in a jar. Let it “pickle” in the fridge for at least 4 hours before using.

2. Next, in a medium pan, cook the ground beef, drain and add salt and pepper. While the ground beef is browning, start on the rice. Microwave the steamable sticky white rice or cook it on the stove according to the package directions.

3. Add your cooked rice to a bowl and top it with a large scoop of ground beef. Top generously with the Japanese style BBQ sauce and add the pickled cabbage to the side. You may also garnish with green onions and sesame seeds. Enjoy!

Lemon Orzo Bake

Here’s what you’ll need:

•2 large chicken breasts

•2 cups Orzo pasta

•1 cup chopped fresh spinach

•4 cups chicken broth

•1 tsp lemon pepper

•1/2 tsp chicken bouillon

•5oz block of garlic and herb Boursin cheese

•1/2 stick salted butter

Directions:

1. Start by preheating the oven to 425 degrees Fahrenheit. Then prep the chicken by chopping it into bite sized pieces. Chop one cup of fresh spinach leaves.

2. Add the chicken breast in an even layer to the bottom of a 9x13 casserole dish and season it with lemon pepper. Next, add the orzo over the top followed by the chicken broth and spinach. Stir together.

3. Tear the Boursin cheese into small pieces and spread evenly over the entire dish. Add in small pieces of the ½ stick of butter.

4. Cover the dish and bake in the oven for about 40 minutes. Remove the cover and bake for another 10 minutes. Mix everything together well. Enjoy!

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My sister and I love going to the mall. It’s the perfect place to get some steps in, let the kids burn off their endless energy, and most importantly, grab a delicious Annie’s soft pretzel. But serious question… is anyone else’s mall basically a deserted liminal space these days? Every time we go, another store has quietly vanished, and at this point we’re not entirely sure how much longer the whole place will be standing. It’s so quiet that the only real noise is our children’s voices echoing through the empty halls like tiny, chaotic ghosts.

Thankfully, the pretzel place is still hanging on. Barely. There’s always one lone worker, and she looks genuinely startled when we ask for pretzel bites. She usually tells us we’ll need to come back in about 20 minutes so she can make them…like we’ve requested something exotic and unheard of. Growing up, I remember a whole glowing case full of fresh pretzels ready to grab, but now that the mall is basically a ghost town, I guess they only make them on a strict “if someone begs for it” basis.

But listen… they’re still incredibly delicious. It is absolutely worth the mild haggling required to get that $11 cup of pretzel bites. They hit the spot every single time. Still, I started thinking, wouldn’t it be nice to have soft pretzels at home without relying on the survival of America’s dying malls?

Turns out, yes. Yes, it would. And it’s shockingly easy. You only need five ingredients, it makes a ton, and it takes about $1 worth of ingredients. Once you learn how to make these, you won’t feel quite as panicked about your local mall slowly fading into the abyss. You can also cook alongside me on Facebook, Instagram and Tik Tok. Thank you for being here!

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Here’s What You Need:

Dough

• 1 ¼ cup warm water

• 1 tbsp active yeast

• 1/4 cup brown sugar

• 4 cups flour

Baking Soda Bath

• 3 cups warm water

• 1/2 cup baking soda

Garnishing

• 2 tsp salt

• 4 tbsp butter

• Sugar (optional)

• Cinnamon (optional)

• Melted cheese (for dipping)

Directions:

1. Preheat the oven to 500°F.

2. In a large mixing bowl, combine the warm water, yeast, and brown sugar. Give it a quick mix and let it sit for 5 minutes so the yeast can proof.

3. Slowly add in the flour. Use a mixer on low or fold it together with a spatula. Mix and knead for about 5 minutes until the dough comes together.

4. Divide the dough into three equal pieces. Roll each piece into a long rope, then cut into 1‑inch bite‑sized pieces.

5. In a medium bowl, mix the warm water and baking soda. Give your pretzel pieces a quick “bath” by placing about 10 pieces in at a time for 10–15 seconds.

6. Place the dough pieces on a parchment‑lined baking sheet and sprinkle with salt.

7. Bake for 5 minutes or until the tops are golden brown. As soon as they come out, brush them generously with melted butter. Add cinnamon sugar if you’re feeling sweet or dip them in cheese if you’re feeling classic. Enjoy!