How To Turn a $75 Grocery Haul into 10 Healthy Meals

If you feel like your grocery bill continues to increase lately, you’re definitely not alone. This series was inspired by my frustration with the rising pricing and my desire to continue to eat healthy meals while still operating within a tight budget.

If you love to eat veggie and protein packed meals but want to cut back that grocery bill, try getting the groceries from the list below, and following along with my recipes!

You can find all of the videos for the series on my Instagram, TikTok, or YouTube. Be sure to follow me there for more videos like this! You can also check out my feature on Good Morning America, BuzzFeed, & Yahoo!.

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Grocery List:

• 1.5-2 lbs chicken breast
• 1 package italian chicken sausage (5 sausages)
• 1 lb ground chicken
• 1 lb frozen shrimp
• 1 15oz can chickpeas
• 32oz chicken broth
• 1 jar creamy tahini
• 15oz can light coconut milk
• 1 jar tamari, coconut aminos, or soy sauce
• 1 package raw cashews
• 1 lb frozen cauliflower rice
• 1 large bag chopped kale
• 1 bag shredded carrots
• 1 jalapeño pepper
• 1 large cucumber
• 4 large sweet potatoes
• 2 broccoli heads
• 2 large yellow onions
• 1 garlic bulb
• 1 ~4-inch piece ginger root (can sub for ground ginger)
• 6-8 green onions (1 bunch)
• 1 package baby bella mushrooms (~14 mushrooms)
• 2 red bell peppers

Household Spices/Sauces:

• olive or avocado oil
• sesame oil
• rice vinegar
• honey or maple syrup
• salt & pepper
• garlic powder
• Italian seasoning
• smoked paprika
• curry powder
• turmeric powder
• cumin
• ground ginger
• red pepper flakes

All 5 of the healthy meals are below – each one serves at least 2 people!

Ginger, Sweet Potato, & Kale Chicken Soup

ingredients:

• 2 tbsp olive or avocado oil
• 1.5-2 lbs boneless chicken breast
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 + 1/2 inch ginger root piece, minced
• 2 large sweet potatoes, cubed
• 1 tsp salt (+ more to taste)
• 1/2 tsp black pepper
• 1 tsp turmeric powder
• 4 cups chicken broth
• 3 cups fresh chopped kale
• 1/2 15oz can light coconut milk

start by heating 1 tbsp of oil in a large pot over medium heat. season the chicken breast with salt and pepper generously and add to the pot. let cook on each side for 5-7 minutes, or until completely cooked through, and remove from pot. shred the chicken (i like to use an electric mixer) and set aside.

in the same pot, add another tbsp of oil and the chopped onion. sauté for about 5 minutes, then add in the garlic and ginger. cook for a few minutes until aromatic, then add the sweet potato, salt, pepper, & turmeric. cook on medium heat for 5 minutes, then cover with the broth and put a lid on the pot.

let the soup boil for 20 minutes, at which point the sweet potato should be tender to a fork. add in the coconut milk and kale, give it a stir, and let the kale wilt for about 5 minutes. simmer on low until serving and store in the fridge for up to 4 days!

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Curry Chicken Meatballs & Veggies

ingredients:

• 2 tbsp avocado or olive oil
• 3/4 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 large sweet potato, cubed
• 1 red bell pepper, sliced
• 1/2 broccoli head, chopped
• ~4 baby bella mushrooms, sliced
• 1 tsp salt + more to taste
• 1/2 tsp black pepper + more to taste
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 3/4 tsp smoked paprika
• 1 tbsp + 1 tbsp ground ginger
• 1/2 15oz can light coconut milk
• 1 lb ground chicken
• 1 tbsp tamari, coconut aminos, or soy sauce
• 4-6 green onions, chopped
• sesame seed, for topping (optional)

start by sautéing the onion in the oil in a large pan over medium heat. once the onions turn translucent, add in the garlic. after a few minutes add the sweet potato, bell pepper, broccoli, and mushrooms.

when the veggies are beginning to get soft, about 5-7 minutes in, add all of the spices aside from the additional tablespoon of ginger. stir and sauté for another 5 minutes. pour in the coconut milk, stir, and reduce heat to low.

preheat oven to 400 degrees. make the chicken meatballs by mixing together the ground chicken, tamari, green onion, 1 tbsp of ginger, and some salt and pepper.

roll into balls and place on a baking sheet lined with parchment paper. bake for 18-20 minutes, until at a temp of 165 degrees. add to the veggie mixture, give everything a stir, and serve with green onion and sesame seed.

store in the refrigerator for up to 4 days.

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Cauliflower Shrimp Fried Rice

ingredients:

• ~12-15 frozen shrimp
• 2 tbsp olive or avocado oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1-inch piece ginger root, minced
• 1/2 broccoli head, chopped
• 1/2 red bell pepper, chopped
• ~4 baby bella mushrooms, chopped
• 1 jalapeno pepper, de-seeded & chopped
• 2/3 cup shredded carrots
• 2 green onions, chopped
• 1 lb frozen cauliflower rice
• 1/4 cup tamari, coconut aminos, or soy sauce
• 3/4 cup raw cashews
• lime juice (optional) for serving

start by running your frozen shrimp (if not already defrosted) under room temp water until slightly defrosted. add the washed shrimp to a bowl and toss with the oil, salt, pepper, garlic powder, and paprika.

add the shrimp to a large pan over medium heat. cook for about 3 minutes, then flip and cook for another 3-4 minutes. remove and set aside.

in the same pan, add the minced ginger and sauté 1-2 minutes. add in the chopped broccoli, bell pepper, mushrooms, jalapeño, carrots, and green onions.

cook for about 5 minutes to let the vegetables begin softening. season with salt and pepper to taste. add in the cauliflower rice and cook until it’s fully defrosted. pour in the tamari and stir.

right before serving, toss in the cashews. transfer to a plate and top with a squeeze of lime. store in the fridge for up to 4 days.

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Chicken Sausage & Veggie Sheet Pan Meal

ingredients:

• 1 large sweet potato, cubed
• 1/2 red bell pepper, sliced
• 1 broccoli head, chopped
• ~6 baby bella mushrooms, sliced
• 1 package italian chicken sausages (5 sausages), sliced
• 2 tbsp olive or avocado oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp italian seasoning
• 2 tsp smoked paprika
• 2 tsp garlic powder

preheat oven to 400 degrees and line a large baking sheet with parchment paper. add your sweet potato, broccoli, mushrooms, and sliced sausages to the pan, dispersing evenly.

toss everything in the oil, salt, pepper, italian seasoning, paprika, and garlic powder until evenly coated. make sure not components are overlapping.

bake for 20-25 minutes, until the veggies are tender and the sausages have crisped up. serve immediately or store in the fridge for up to 4 days. if you’d like, top it with any kind of sauce you love!

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Crispy Chickpea Tahini Kale Salad

ingredients:

• ~3 heaping cups fresh chopped kale
• 2 tbsp + 1 tbsp olive or avocado oil
• 2/3 cup creamy tahini
• 3 tbsp sesame oil
• 2 tbsp tamari, coconut aminos, or soy sauce
• 1 tbsp rice vinegar
• 2 tbsp maple syrup or honey
• salt, pepper, garlic powder, & red pepper flakes to taste
• 1 15oz can chickpeas, rinsed and patted dry
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 large cucumber, thinly sliced
• 2/3 cup shredded carrots

start by prepping your kale. add to a large bowl and massage the 2 tablespoons of oil and some salt into it with clean hands. all of the kale should be covered in oil. let sit for at least 10 minutes.

make your dressing by mixing the tahini, sesame oil, tamari, rice vinegar, maple syrup, and spices together in a small bowl. the texture will be relatively thick. now massage the dressing into kale the same way you did with the oil.

make your crispy chickpeas by tossing the chickpeas with the other tablespoon of oil and the garlic powder and paprika, plus some extra salt and pepper. airfry on 400 for 18-20 minutes, shaking it up halfway through.

assemble your salad by adding the cucumbers, carrots, and crispy chickpeas, then mixing well.

enjoy immediately or store in the fridge for up to 4 days.

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I really enjoyed putting this series together! If you have any feedback, my DMs are open!