Save time, money and have delicious healthy meals ready-to-go with this under $60 budget meal prep! Not only will your wallet thank you but so will your health. I figured out the keys to eating healthy on a budget so now I’m going to pass along those tips and tricks to you.

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Under $60 Budget Meal Prep

budget meal prep

The Grocery List

Main List: 

1 bag mixed greens or lettuce 

1 regular container strawberries 

1 bag of baby carrots 

1 large red bell pepper

2 large orange bell peppers 

2 cartons grape tomatoes 

6 mini mini cucumbers 

1 red onion 

2 avocados 

1 lb mini potatoes 

1 block cheddar cheese 

1 block or container feta cheese 

1 bag shredded cheese 

1 bag white rice 

1 jar black olives 

1 can black beans

1 can corn 

2 lbs chicken drumstick 

Dozen eggs

1 bag roasted peanuts 

 

Pantry/Kitchen Staples: 

Salsa

Cilantro 

Garlic 

Butter

Olive oil 

Sea salt 

Black pepper

Garlic powder

Ground cumin 

Paprika 

Turmeric 

Dried Oregano

Onion Powder 

 

Meal Prep Containers:

35 oz Glass Salad Jars with Bamboo Lids

22 oz Glass Meal Prep Containers (I used for breakfast)

30oz Glass Meal Prep Containers (I used for snack box) 

3 Compartment Glass Meal Prep Containers 

2 Compartment Glass Meal Prep Containers 

 

Recipe 1 – Egg Scramble with Roasted Potatoes

Scrambled Eggs with Roasted Potatoes

Servings 6

Ingredients

  • 12 eggs
  • 6 tbsp shredded cheese
  • 2 tbsp butter
  • 1 lbs mini potatoes
  • 1/3 cup water
  • 2 cups grape tomatoes, chopped
  • pinch of sea salt
  • pinch of black pepper
  • pinch of dried oregano
  • 1 tbsp olive oil
  • 1 tbsp chopped garlic

Instructions

  1. Preheat the oven 425 F. Cut the baby potatoes in half. Place in a baking dish.

  2. Cover potatoes in 1.5 tsp olive oil, sea salt and pepper. Mix well. Push them to the side and pour in enough water to submerge the potatoes but not cover them.

  3. Bake the potatoes for 40-45 minutes. Once done, toss the hot potatoes in some chopped garlic or any herbs you desire.

  4. In a bowl, beat 12 eggs. Add the salt and pepper.

  5. In a large skillet, add some butter. I cooked the eggs in two batches since there are so many!

  6. Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.

  7. Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to prevent any part of the eggs from drying out.

  8. Add some shredded cheese, mix well and remove from heat.

  9. In a bowl, mixed the chopped tomatoes, 1.5 tsp olive, sea salt and dried oregano.

  10. Place eggs, potatoes and tomatoes in a glass meal prep container (I used a 22oz one). Reheat later!

Recipe 2 – Taco Inspired Salad Jars

Taco Inspired Salad Jars

Servings 4

Ingredients

  • 1 cup salsa
  • 1 can corn 15.25oz
  • 1 can black beans 15.25oz
  • 2 large orange bell peppers
  • 2 cups grape tomatoes chopped
  • 1/4 large red onion
  • 4 tbsp cilantro
  • 6 tbsp shredded cheese
  • 8 cups lettuce
  • 2 avocados

Instructions

  1. Rinse and drain the canned beans and corn.
  2. Chop the bell peppers, red onion, grape tomatoes and cilantro.
  3. Place the salsa at the bottom of the jars. Stack the corn then the black beans then bell peppers then tomatoes then onion then cilantro with the cheese and lettuce on top.
  4. Don’t add the half of avocado till you’re ready to eat it as those will brown. Save in the fridge for up to 5 days!

Recipe 3 – Chicken drumsticks with white rice and Mediterranean salad

Chicken Drumsticks with white rice and mediterranean Salad

Servings 5

Ingredients

  • 2 lbs chicken drumsticks (around 5 large drumsticks)
  • 1.5 cups uncooked white rice
  • 2.5 cups water
  • 6 mini cucumbers chopped
  • 1 cup grape tomato chopped
  • 4 tbsp feta cheese
  • 1/4 red onion chopped
  • 20 olives cut in half
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 ½ teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ¼ teaspoon turmeric
  • ½ teaspoon dried oregano
  • Pinch of sea salt
  • Pinch of pepper

Instructions

  1. Preheat oven to 400F. Pat dry the chicken drumsticks. Place in a bowl. Coat with 1 tsp olive oil.
  2. Toss the drumsticks in the cumin, garlic powder, paprika, turmeric, sea salt and pepper.
  3. Heat the butter in a cast iron skillet (an oven safe pan or you can transfer after searing). Sear the drumsticks for 2-3 min each side.
  4. Bake in the oven for 25-35 min.
  5. In a bowl, add 1.5 cups white rice and 2.5 cups water. Bring to a strong boil then cover and bring to a low simmer. Cook for 10-13 minutes then mix well and take off the heat.
  6. In another bowl, add the chopped cucumber, grape tomatoes, feta cheese, red onion and olives.
  7. Toss with 2 tsp olive oil, sea salt and dried oregano.
  8. Once every item is cooked, combine in a glass meal prep container for the week!

Recipe 4 – Balanced Snack Box

Servings 4

Ingredients

  • 2 cups strawberries chopped
  • 2 oz cheese chopped
  • 1 cup baby carrots
  • 1 large red bell peppers
  • 6 tbsp roasted peanuts

Instructions

  1. Chop the strawberries and cheese into cubes. Cut the red bell pepper into slices.
  2. In 4 meal prep containers, evenly add the carrots, cheese, bell peppers, strawberries and roasted peanuts.
  3. Enjoy throughout the week!

I hope you enjoy this weekly delicious meal prep! Make sure to check out our Master Your Health coaching program for more meal plans like this except customized to your personal goals.