If you are anything like me you love the convenience of having my meals planned out, my grocery list done and all the ingredients sent to my doorstep. This meal plan is for exactly that! Try these easy dinners that are less than $30 and under 30 minutes to make and shop the recipes to get the ingredients you need sent straight to your door.
What could be better than having your groceries delivered straight to your door? Nothing, expect for maybe this meal plan that will get dinner on the table for less than $30 and under 30 minutes for your busy family.
If you haven’t tried Insacart or are worried if it’s more expensive just give it one try! I promise you will end up saving money. Use the code: MDOW114103 at check out to get $10 off!
Instacart Walmart Grocery How To:
I did all the grocery lists for you so all you have to do is click this link if you want to make all 5 dinners or click the individual grocery lists under the recipe you would like to make. Make sure to check the quantities in the recipes and double check your fridge and pantry for what you already have on hand.
When you get to the grocery list page make sure you click the + button for any ingredients you don’t have on hand. If there is an item that is out of stock just pick a replacement.
Next pick your delivery time and date and get your groceries delivered directly to your doorstep.
Instacart Walmart 5 Day Dinner Menu:
Spaghetti and Meatballs:
Ingredients:
- 1 pound mild Italian sausage
- 1 pound ground beef
- 4 cloves garlic, minced
- 1/4 cup Italian bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 egg
- 1 jar good quality tomato sauce
- 1 pound spaghetti
- parmesan cheese to top
- fresh basil to top
Directions:
- Combine all the ingredients for the meatballs in a mixing bowl.
- With a 1 oz scoop, scoop the meatball mixture into balls and roll softly. Place on a foil lined baking sheet.
- Scoop the remaining meatballs and set aside until you are ready to make the dish.
- Preheat a large cast iron skillet over medium high heat.
- Add 1-2 tablespoons of oil and sear the meatballs on all sides until caramelized and brown. Don’t worry if they are not cooked all the way through. You will finish cooking them in the sauce.
- Add the sauce and cook the meatballs for 10 minutes while you prepare the pasta.
- Bring a large stockpot of water to a boil.
- Add a couple of tablespoons of salt to the boiling water and add the pasta. Cook to package directions.
- When the pasta is done and al dente (to the tooth) reserve about a cup of the pasta water.
- Then strain the pasta and add directly into the meatballs and sauce.
- Toss to combine completely. You can add the remaining pasta water if it is too thick.
- Transfer the pasta and meatballs to your serving plater and then top with grated parmesan cheese and fresh basil.
Honey Asian Chicken Bowls:
Ingredients:
- 3 cups white rice, rinsed until water runs clear
- 1.5 pounds chicken breast, cut into 1 inch pieces
- drizzle of oil
- 6 cloves garlic, minced
- 1/2 cup honey
- 1/2 cup lemongrass hoisin
- 1/2 cup Bragg Aminos
- 1 tablespoon corn starch mixed with 1 tablespoon cold water
- 1 head broccoli
Directions:
- Cook the rice according to package directions.
- Preheat a large skillet over medium high heat.
- Drizzle the hot pan with about 2 teaspoons oil and immediately sear the chicken. Let the chicken brown before you start stirring it.
- Combine the garlic, honey, lemongress hoisin and braggs aminos into a small bowl and mix to combine.
- Cook the broccoli in the air fryer for 5 minutes at 390 F or you can add them to the chicken to cook for 3-5 minutes.
- When the chicken is golden brown and almost cooked through add the sauce and stir to combine.
- Make the slurry with the cornstarch and water and then add it to the pan. Cook until the sauce is thickened, about 2 minutes.
- When the chicken is cooked through assemble the bowls.
- Place a layer of cooked rice in your serving bowls. Top with chicken and sauce and then add your broccoli.
$27.03 for 6 people
Butter Chicken and Rice:
Ingredients:
- 1 white onion, diced small
- 5 frozen garlic cubes
- 7 frozen ginger cubes
- 2 pounds boneless, skinless, cut into cubes
- 4 tablespoons butter
- 1 teaspoon granulated sugar (pantry item, not in shoppable grocery list)
- 1 teaspoon ground cumin
- 1 teaspoon graham masala
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt + 1/4 teaspoon (pantry item, not in shoppable grocery list)
- 1 can tomato sauce
- 1 tablespoon tomato paste
- 2 cups white rice, rinsed
- 1/4 cup heavy cream
Directions:
- Preheat a dutch oven on medium high heat.
- Add the butter.
- Once the butter is melted add the onion, garlic and ginger. Saute for 3-5 minutes.
- Then add the chicken.
- Add the sugar, cumin, graham masala, smoked paprika and salt and stir to combine.
- Add the tomato sauce and tomato paste cover and simmer for 15-20 minutes or until chicken is cooked through. Stir occasionally to make sure the sauce is not burning.
- Rinse the rice in a fine mesh strainer until the liquid runs clear.
- Cook the rice according to package directions.
- Add the cream to the chicken and stir to combine.
- Top the rice with the chicken mixture and serve.
10 Minute Tomato Soup In Grilled Cheese Bread Bowls:
Ingredients:
- 2 Jars of Your Favorite Tomato Pasta Sauce (I prefer Rao’s)
- Splash of Heavy Cream
- 6 Large Rolls
- 1 Cup Cheddar Cheese, Shredded
- Fresh Basil, Torn
Directions:
- Place your tomato sauce or soup into a medium-sized saucepan and bring to a simmer. Add a splash of cream and stir to combine.
- Cut the tops off of your rolls at a 45° angle, forming a pocket for the soup (you can hollow out some of the middle of the bread, if desired).
- Turn on broiler to low. Place the bread bowls on a foil-lined baking sheet. Place desired amount of cheese in the bread bowl (great job for kids), and place under the broiler for 3-5 minutes, or until cheese is melted.
- Ladle the soup into the bread bowl and top with fresh basil.
$26.83 for 6 people
Garlic Parmesan Chicken and Vegetables:
Ingredients:
- chicken breasts, boneless and skinless, cut in half lengthwise to create 6 slices.
- 7 tablespoons butter, melted
- 2 teaspoons dry Italian dressing mix
- 4 cloves garlic, minced
- 1/2 cup parmesan, shredded
- 1 pound spaghetti
- 1 bunch asparagus
Directions:
- Preheat a grill or grill pan over high heat.
- Combine the butter, dressing mix and garlic in a small bowl.
- Place the chicken in a large bowl and toss with 2 tablespoons of the butter mixture. Season the chicken with salt and pepper.
- Bring a large pot of water to a boil. Cook the pasta according to package directions.
- Grill the chicken for 5 minutes per side or until cooked through.
- Toss the asparagus with 1 tablespoon of the butter mixture and grill for 5-7 minutes. Rotating every couple minutes.
- Drain the pasta and toss with the remaining butter mixture.
- Serve the pasta with the chicken and asparagus.
$25.55 for 6 people