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    Cheap Healthy Meal Plan: March

    February 27, 2019 by Tara Buss 6 Comments

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    Cheap healthy meal plan for March. Made with simple whole foods and designed to be inexpensive and family friendly. Included is four weeks of cheap healthy meals for families.

    March budget meal plan

    Are you wanting to eat well, but reduce your grocery bill? You've come to the right place! I have monthly cheap healthy meal plans designed to feed your family well on a budget. This is the March meal plan and I think you will love it.

    Cold weather is coming to an end.  This will likely be the last month heavy on the soups, stews, and casseroles that winter brings.  As spring arrives, it will lend itself to lighter dishes heavy on delicate and beautiful bright spring vegetables.  I, for one, can't wait.

    By using the meal plan below, you will likely see the cost savings, but I have a few more tips for you to lower your grocery bill further.

    Ways to lower grocery bill

    • Consider shopping at discount grocers like Aldi for cheaper produce.
    • Check out the app, Ibotta, and look for any cash back offers for items that may on the list.
    • Drink mostly water. Say no to sodas, juices, and packaged drinks.
    • Limit snacks to fruit and veggies, homemade muffins, stovetop popcorn, and peanut butter oat balls.
    • Shop what you have at home first before buying new.
    • Substitute ingredients: If a recipe calls for diced tomatoes and you have puréed tomatoes, it's likely fine to substitute.
    • For lunches, use leftovers, pb&j sandwiches, fruit, and veggies.
    • For breakfast, rotate oatmeal and eggs and toast, or another inexpensive breakfast.

    sautéd chicken tenders in a stainless steel skillet

    March Cheap Healthy Meal Plan

    Below you will find dinner recipes for four weeks of meals.  See above for ideas for breakfasts, lunches, and snacks.

    Ladle scooping chicken noodle soup out of a red pot

    Week 1 Dinner Plan

    Chicken noodle soup

    Boil the chicken as indicated in the recipe above. Debone the cooked chicken and divide it into three portions. ⅓ for the chicken noodle soup, ⅓ for horseshoe sandwiches, and ⅓ for the chicken salads.

    Horseshoe sandwiches

    bread (1-2 slices per person)
    leftover chicken
    2 large russet potatoes, peeled and cut into thin fries
    olive oil
    cheese sauce

    Make a batch of oven fries.
    When fries are almost done, make cheese sauce.
    In a skillet melt butter and whisk in flour. Cook for a couple of minutes.
    Whisk in milk and bring to a soft bubble to thicken sauce.
    When sauce is slightly thickened remove from heat and stir in cheese. Taste and add salt and pepper to taste.
    Toast bread. Add meat and top with fries and cheese sauce.

    Chicken salads

    Use part of the chicken boiled for the chicken soup for this salad.
    lettuce
    hard boiled eggs
    salad toppings
    any homemade salad dressing

    Spaghetti, salad with homemade dressing:Use a jarred sauce if it is cheaper than homemade.

    Crispy black bean tacos, fruit

    Pizza night

    Flex night: leftovers, breakfast for dinner, get creative with what you have left

    chickpea and spinach curry on a white plate beside a green towel

    Week 2 Dinner Plan

    Slow cooker tomato soup, grilled cheese

    Chickpea curry, rice

    Make a batch of chickpeas in the slow cooker in the morning or for a weekend prep and proceed with recipe above the night of. Use leftover chickpeas in the Greek chickpea bowls later in the week.

    Chili with cornbread bake

    Greek chickpea bowl

    chickpeas (leftover from making in slow cooker for soup)
    cooked grain of choice (rice, quinoa, etc)
    lettuce
    toppings of choice (cucumber, tomato, olives, feta, artichoke hearts, avocado)
    Greek dressing
    • ½ cup olive oil
    • ¼ cup apple cider vinegar (Bragg’s is my favorite brand)
    • 1 tsp minced garlic
    • 1 tsp maple syrup
    • 1 tsp sea salt
    • ¼ tsp fresh cracked pepper
    • ¼ tsp dried basil
    • ¼ tsp dried oregano
    In a bowl, combine all desired ingredients layered and top with dressing.

    Chicken tenders, Potato skins, salad

    potato skins

    (8) 3-4 inch russet potatoes
    4-6 slices of bacon
    sour cream
    cheddar cheese, shredded
    green onion, diced
    salt

    Scrub potatoes, pierce with a fork and bake at 350 degrees for about an hour.
    When tender, cut in half lengthwise and scoop out the flesh leaving a small amount of potato behind. Reserve insides for potato hash for breakfast or on flex night.
    While potatoes are cooking, cook bacon, and crumble.
    Place on baking sheet and brush insides with olive oil and sprinkle with salt.
    Broil for a couple of minutes until brown.
    Top with cheddar cheese, bacon, and green onion and put back under broiler to melt cheese.
    Remove from oven and top with sour cream.

    Pizza night

    Flex night: leftovers, breakfast for dinner, get creative with what you have left

    Wooden spoon scooping black eyed peas out of a red stock pot.

    Week 3 Dinner Plan

    Slow cooker Italian beef, oven fries, apple slices

    Hoppin John, rice, collard greens

    Spaghetti squash with pesto, fruit

    1 large spaghetti squash
    PESTO
    • 3 cups packed fresh basil leaves (more if needed)
    • 1-2 cloves garlic, start with 2 and add a 3rd if desired
    • ½ cup fresh grated Parmesan cheese
    • ½ tsp sea salt
    • pepper to taste
    • ½ cup good olive oil (start with less and work your way up until desired texture is achieved)

    Cut spaghetti squash in half and scoop out seeds.
    Brush flesh with olive oil and bake on a baking sheet for 35-40 minutes or until tender or cook in Instant Pot under high pressure for 11 minutes. Remove insides with a fork.
    Prepare pesto.
    Pulse all dry ingredients in a food processor until well combined.
    Slowly drizzle in olive oil until desired consistency.
    Taste and adjust salt and garlic if desired.
    Toss spaghetti squash with pesto and serve.

    Chicken cacciatore, spaghetti

    4-6 chicken thighs, boneless skinless
    1 can diced tomatoes
    3 cloves garlic, minced or pressed
    1 cup onion, sliced
    1 cup bell pepper, sliced
    1 jar organic marinara sauce
    salt, pepper, and oregano to taste
    1 lb. pasta of choice

    Place all ingredients in a slow cooker. Cook on low for 6-8 hours. Serve over hot pasta.

    Pancakes (gluten free oat or regular), eggs, fruit

    Pizza night

    Flex night: leftovers, breakfast for dinner, get creative with what you have left

    bbq meatballs in a green bowl with white striped towel in background

    Week 4 Dinner Plan

    Cabbage soup, bread and butter, fruit

    ½ head cabbage, chopped
    3 cloves garlic, minced or pressed
    2 carrots, chopped
    1 can diced tomatoes
    8 cups broth or water, or a combination
    salt and pepper to taste
    seasonings of choice to taste(thyme, oregano, rosemary, basil)

    Add all ingredients to a stock pot and simmer until vegetables are tender. Taste and adjust seasonings as needed.

    BBQ meatballs, green beans, oven fries

    1 lb ground beef
    1 egg
    ¼ c. breadcrumbs or oats
    ½ tsp salt
    ½ tsp pepper
    ¼ tsp rosemary
    ½ tsp oregano
    ¼ tsp garlic powder

    bbq sauce

    Mix together beef, egg, breadcrumbs, spices, and garlic together. Form into golfball sized balls.
    In a large skillet, brown meatballs turning to brown all sides. Remove meatballs and set aside when browned.

    In another saucepan, combine all sauce ingredients and bring to a simmer. Add meatballs and cook together until sauce is thickened and meatballs are cooked through.

    Lemon broccoli pasta

    1 lb. pasta of choice
    2 lemons
    olive oil
    3 cups broccoli florets
    3 cloves garlic
    parmesean cheese
    fresh herbs of choice
    salt and pepper

    Cook pasta according to package directions. Do not forget to salt water when cooking.
    In a large skillet, heat olive oil and cook broccoli florets until tender (about 10 minutes).
    Add garlic and cook for a couple of minutes.
    Toss with cooked hot pasta, and squeeze both lemons on top.
    Add any fresh herbs available, the zest of one of the lemons, salt and pepper, and freshly grated parmesan cheese.

    Crispy chicken thighs, southern boiled cabbage, mashed potatoes

    6-8 chicken thighs, bone in skin on
    olive oil
    salt, pepper, oregano, thyme, garlic powder

    Lightly oil a baking dish with olive oil. Place thighs skin side up in baking dish and pat dry.
    Sprinkle with spices and bake uncovered at 350 for about an hour until chicken is no longer pink and skin is crispy.

    Lentil soup, bread

    1 ¼ cup green lentils
    1 T. fat or oil of choice
    ½ large onion
    2 carrots, diced
    1-2 stalks celery, diced
    2 cloves garlic
    6 cups water or broth
    2 bay leaves
    salt and pepper to taste
    fresh herbs if desired

    Heat oil over medium heat. Add diced onion and garlic. Cook until soft but not brown. Add liquid, bay
    leaves, and salt. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes until tender but not
    mushy.

    Pizza night

    Flex night

    More meal plans

    If you loved this plan, check out my other meal plans on the site.

    Happy eating, friends!

    « Hoppin' John: Easy and Cheap Southern Meal
    Aldi meal plan: $60/week »

    Reader Interactions

    Comments

    1. Megan

      March 11, 2019 at 9:40 am

      Can you tell me how to find the shopping list for this meal plan? Thank you! You’re my favorite 😉

      Reply
      • Tara Buss

        March 11, 2019 at 1:19 pm

        Megan, You are so sweet! <3

        Sorry to say, but I don't have a shopping list for this meal plan. The only shopping lists and detailed plans I have available are in my shop: http://eatwellspendsmart.com/shop/ but I don't have one for this particular plan up yet. If I get one up, I will let you know.

        Reply
    2. Megan

      March 13, 2019 at 11:45 am

      Oh, darn. Will you have one for April in your shop?

      Reply
    3. Jeanne

      March 29, 2019 at 6:04 pm

      Is there an April meal plan?

      Reply
    4. Vanessa

      March 12, 2024 at 7:54 am

      We made the horseshoe sandwiches last night, and they were a hit!

      Reply
      • Tara Buss

        March 20, 2024 at 4:16 pm

        They were a childhood staple for me. Glad your family enjoyed them.

        Reply

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    Hi, I'm Tara! Mom, wife, and frugal living expert. I believe you can feed your family well even when money and time are tight. Let me show you how.

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