This Trader Joe’s Haul Cost $138 — And I Turned It into 21 Meals for a Family of Four

published Sep 12, 2019
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Credit: Danielle Centoni

I don’t always have the bandwidth to meal plan every week, but when I do, I always save a ton of money. When we know what’s for dinner and have the ingredients to make it, we’re not as tempted to dine out. And with two teens and a very tall husband with an equally big appetite, even the casual dinner spots will set us back at least $50 — plus tip. And planning means I can get smart about leftovers, putting them to use instead of letting them go to waste. 

I recently planned an entire week’s worth of meals — seven days of breakfast, lunch, and dinner — for my family of four. We usually have one vegetarian dinner, one night of fish, and keep red meat to a minimum. And although it’s cheap and comforting, we try not to rely on pasta and opt for whole grains instead. 

With my plan in place, I hit Trader Joe’s to get all the ingredients. I’ve done price comparisons with Trader Joe’s, so I already knew the store offered really low prices. Turns out, I was able to buy everything I needed for just $138.07. Granted, I already had a few of the staples I needed, like olive oil, soy sauce, flour, and peanut butter. Some of the herbs came from my yard, and we got pears from a neighbor’s tree. We also already had chips and crackers that the kids snacked on. But I bought mostly everything we ate this week, and we didn’t use up some of the things I bought, like rice and condiments. 

Credit: Logo: Trader Joe's, Design: Kitchn

So that’s 21 meals for four people (although my husband doesn’t eat breakfast) for less than $150. Pretty good, right? Take a look at what I bought and how I used it.

Credit: Danielle Centoni

Breakfast ($38.20)

What I Bought

  • Eggs: $2.69 (also used for lunch)
  • 10-grain bread: $2.99 (also used for lunch)
  • Cheddar: $4.54 (also used for lunch)
  • 4 avocados: $4.99 (also used for lunch and dinner)
  • Calabrian chili paste: $2.99
  • Frozen berry medley: $2.99
  • Almond milk: $2.69
  • Plain 2% Greek yogurt: $2.99
  • Rolled oats: $2.69
  • Dried berry blend: $3.49
  • Sliced almonds: $3.49
  • Bananas: $0.76
  • 1 pound lemons: $1.59 (also used for lunch and dinner)
  • 5 Fruit-and-nut bars: $4.99

What I Made 

  • Fried egg and cheddar open-faced sandwiches (with chili paste).
  • Avocado toast with lemon zest.
  • Overnight oats with pear sauce (from neighbor’s tree).
  • Oatmeal with dried fruit and sliced almonds.
  • Berry-yogurt smoothie and nut-and-fruit bar.
  • Dutch baby with lemons and berries (already had flour and sugar).
Credit: Danielle Centoni

Lunch ($20.36)

What I Bought

  • Taco sauce: $1.99 (also used for dinner)
  • Barley: $1.79
  • Black beans: $0.79
  • White beans: $0.99
  • Hummus $3.49
  • Red peppers: $2.18
  • 2-pound bag carrots: $1.99 (also used for dinner)
  • Arugula: $1.99
  • Salad mix: $1.99
  • Apples: $3.16

What I Made

  • Turmeric grain bowl (barley, black beans, avocado, taco sauce)..
  • Green salad with white beans and leftover chicken (used Caesar dressing I made for dinner).
  • Hummus and zhoug with hard-boiled eggs, peppers, carrots, and leftover roast veg.
  • Apples and peanut butter (already had PB).
  • PB, banana, and honey toasts (already had PB and honey).
  • Grilled cheese (with Calabrian chili paste).

Dinner ($79.51)

What I Bought

  • Whole chicken: $13.01
  • Chicken thighs: $4.26
  • Ground turkey: $5.69
  • Tofu: $1.79
  • 2-pound bag sweet potatoes: $1.79
  • Bok choy: $1.99
  • Green beans: $2.79
  • 2 bags kale: $4.98
  • 4 onions: $3.16
  • Garlic bulb: $0.49
  • Fennel bulbs: $2.49
  • Cauliflower: $2.49
  • Bag of limes $1.49
  • Cilantro: $1.49
  • Parsley: $1.49
  • Green onions: $1.29
  • Green bell pepper: $0.99
  • Tin of anchovies: $1.59
  • 2 cans chickpeas: $1.58
  • Brown rice: $2.99
  • Zhoug: $2.99
  • Corn tortillas: $1.29
  • Bag of slaw: $2.99
  • Riced cauliflower: 1.99
  • Frozen cod: $8.03
  • Grape tomatoes: $2.69
  • Green lentils: $1.69

What I Made

  • Roast chicken with roasted carrots, onions, cauliflower, and sweet potatoes, drizzled with anchovy-lemon-herb sauce.
  • Tofu stir-fry with bok choy, green beans, and brown rice (I already had gochujang, soy sauce, rice vinegar, and cornstarch).
  • Grilled chicken thighs marinated with zhoug and lemon juice, plus kale Caesar. 
  • Kale, garbanzo, and barley soup (used a quick stock I made with chicken bones from Sunday and Tuesday’s dinners, plus trimmings stored in my freezer; herbs from my yard).
  • Chicken tacos with slaw, avocado, and taco sauce (used leftover chicken).
  • Slow-roasted cod with fennel, tomatoes, and lentils (add some Calabrian chili).
  • Fried cauliflower rice (from my very own cookbook!) with kofta-spiced turkey (added some leftover brown rice, topped with sliced almonds. Already had the spices).
Credit: Avocado: Shutterstock, Products: Trader Joe's, Plates: Danielle Centoni

The Daily Breakdown

Credit: Danielle Centoni

Sunday

  • Breakfast: Fried egg and cheddar open-faced sandwiches (with chili paste)
  • Lunch: Apples and peanut butter
  • Dinner: Roast chicken with roasted carrots, onions, cauliflower, and sweet potatoes, drizzled with anchovy-lemon-herb sauce 

Monday

  • Breakfast: Oatmeal with dried fruit and sliced almonds
  • Lunch: Grain bowl (barley, black beans, avocado, taco sauce, cheddar)
  • Dinner: Tofu stir-fry with bok choy, green beans, and brown rice (I already had gochujang, soy sauce, rice vinegar, and cornstarch)

Tuesday

  • Breakfast: Berry-yogurt smoothie and nut-and-fruit bar
  • Lunch: Hummus and zhoug with hard-boiled eggs, peppers, carrots, and leftover roast veg
  • Dinner: Grilled chicken thighs marinated with zhoug and lemon juice, plus kale Caesar 
Credit: Danielle Centoni

Wednesday

  • Breakfast: Avocado toast with lemon zest
  • Lunch: Green salad with white beans and leftover chicken (used Caesar dressing I made for dinner)
  • Dinner: Kale, garbanzo, and barley soup (used a quick stock I made with chicken bones from Sunday and Monday’s dinners, plus trimmings stored in my freezer; rosemary from my yard)
Credit: Danielle Centoni

Thursday 

  • Breakfast: Overnight oats with pear sauce (made with fruit from a neighbor’s tree)
  • Lunch: Peanut butter, banana, and honey toasts (already had PB and honey)
  • Dinner: Chicken tacos with slaw (used leftover chicken, taco sauce, avocado)
Credit: Danielle Centoni

Friday

  • Breakfast: Oatmeal with dried fruit and sliced almonds
  • Lunch: Leftovers from the week
  • Dinner: Slow-roasted cod with fennel, tomatoes, and lentils
Credit: Danielle Centoni

Saturday

  • Breakfast: Dutch baby with berries and lemon
  • Lunch: Grilled cheese with Calabrian chili paste
  • Dinner: Fried cauliflower rice with kofta-spiced ground turkey