5 Family Dinners + Breakfasts for Under $100 From Walmart: Full Recipe Breakdowns

I fed my family for a week for just $87 at Walmart, thanks to Rollbacks. The trick? Selecting some heavy hitter items. These are ingredients that you'll use in at least three meals throughout the week. Bonus points if those heavy hitter items are on sale (or really cheap to begin with, lookin' at you bananas!).

My heavy hitters in this week's plan include:

• Chicken

• Rice

• Spinach

• Garlic

• Onion

• Bananas

• Greek yogurt

• Pancake syrup

Even if you need to purchase a few of the pantry items I already had on hand, I am confident you'll still come in under $100 with this meal plan.

For the full videos of my budget shopping trip and how I divided it up for my family meals, check it out on Instagram or TikTok.

Dinner Recipes

Baked Tuscan Chicken

Store Ingredients

• 2 tablespoons unsalted butter

• 1 yellow onion, diced

• 2 garlic cloves, minced

• 1/4 cup sun dried tomatoes, chopped

• 2 boneless, skinless chicken breasts, filleted

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 2 cups fresh spinach, chopped

• 1 cup white rice, uncooked

Pantry Ingredients

• Salt

• Pepper

• Italian seasoning

Directions

1. Preheat the oven to 425 degrees. Cook rice according to package instructions while you prepare the chicken.

2. Add the diced onion and chopped sun dried tomatoes to two tablespoons of melted butter in a skillet. Cook until softened and add the garlic. Cook for another 30 seconds and remove from heat.

3. In a 13x9 baking dish, add the four filleted chicken breasts. Season with salt and pepper.

4. Top the chicken with the cooked onion mixture, the heavy cream, the parmesan cheese, and a sprinkle of Italian seasoning.

5. Place in the oven, uncovered, and bake for 20 minutes, or until a thermometer reads 165 degrees in the thickest part of the chicken.

6. Remove from the oven, add the chopped spinach to the dish and then cover with foil and let the spinach wilt for 5 - 10 minutes.

7. Serve with white rice.

Recipe adapted from The Recipe Rebel .

Creamy Tomato Gnocchi

Store Ingredients

• 2 tablespoons butter

• 1 yellow onion, diced

• 2 garlic cloves, minced

• 2 boneless, skinless chicken breasts

• 29-ounce can tomato puree

• 1/2 cup heavy cream

• 2 boxes potato gnocchi

• 2 cups spinach

• 1/4 cup grated Parmesan cheese

Pantry Ingredients

• Salt

• Pepper

• Italian seasoning

Directions

1. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Melt the two tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 3 - 4 minutes per side, until golden brown on the outside. The chicken will not be cooked through yet. Remove from the pan and set aside.

2. Add the diced onion to the same pan and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds.

3. Pour in the tomato puree and season with salt, pepper, and a sprinkle of Italian seasoning. Stir to combine and scrape up any browned bits from the bottom of the pan.

4. Return the chicken to the pan, nestling it into the sauce. Cover and simmer over low heat for 20 - 25 minutes, or until a thermometer reads 165 degrees in the thickest part of the chicken.

5. While the chicken simmers, cook the gnocchi according to package instructions and drain.

6. Remove the chicken to a cutting board or plate and shred it with two forks. Stir the heavy cream and Parmesan cheese into the sauce.

7. Add the shredded chicken and the spinach back to the sauce and stir until the spinach is wilted, about 2 - 3 minutes.

8. Add the cooked gnocchi to the pan and stir gently to coat. Serve topped with extra Parmesan cheese.

Cheesy Chicken Rice Skillet

Store Ingredients

• 2 tablespoons butter

• 1 yellow onion, diced

• 2 garlic cloves, minced

• 2 boneless, skinless chicken breasts

• 1 1/2 cups white rice

• 1/2 cup heavy cream

• 2 cups spinach

• Shredded cheddar cheese

Pantry Ingredients

• Salt

• Pepper

• 3 teaspoons chicken bouillon

Directions

1. Season both sides of the chicken breasts with salt and pepper. Melt the two tablespoons of butter in a large skillet over medium-high heat. Sear the chicken for 3 - 4 minutes per side, until golden brown on the outside. The chicken will not be cooked through yet. Remove from the pan and set aside.

2. Add the diced onion to the same pan and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds.

3. Stir in the uncooked rice and cook for 1 - 2 minutes, until the grains are coated in the butter and lightly toasted.

4. Dissolve the chicken bouillon in 3 cups of hot water and pour it into the skillet. Return the chicken to the pan, nestling it into the rice. Bring to a simmer, then cover and cook over low heat for 18 - 20 minutes, until the rice is tender and a thermometer reads 165 degrees in the thickest part of the chicken.

5. Remove the chicken to a cutting board or plate and shred it with two forks.

6. Stir the heavy cream into the rice, then add the spinach and stir until wilted, about 2 - 3 minutes.

7. Add the shredded chicken back to the skillet and top with shredded cheddar cheese. Cover and let sit for 3 - 5 minutes, until the cheese is melted. Taste and add salt and pepper as needed before serving.

Recipe adapted from Eating on a Dime .

Taco Bowls

Store Ingredients

• 1 yellow onion, diced

• 2 garlic cloves, minced

• 1 lb. ground beef

• 1 packet taco seasoning + 1 tablespoon, divided

• 1/2 cup of jarred salsa + more for serving

• 1 can black beans

• 1/2 cup Greek yogurt

• Avocado

• Shredded cheddar cheese

• 1 cup white rice, uncooked

Pantry Ingredients

• Salt

• Pepper

Directions

1. Cook the rice according to package instructions while you prepare the beef.

2. Add the ground beef and diced onion to a large skillet over medium-high heat. Cook for 6 - 8 minutes, breaking the beef apart with a spoon, until it is browned and no longer pink. Add the garlic and cook for another 30 seconds.

3. Drain off the excess grease and return the skillet to the heat. Season with salt and pepper.

4. Stir in the packet of taco seasoning, 1/2 cup of salsa, and the black beans, drained and rinsed. Simmer for 5 minutes, until the mixture thickens slightly.

5. While the beef simmers, stir the remaining tablespoon of taco seasoning into the Greek yogurt. Add a splash of water, a teaspoon at a time, until it is thin enough to drizzle.

6. Slice the avocado.

7. Build the bowls: start with a scoop of rice, add the taco beef, and top with shredded cheddar cheese, sliced avocado, salsa, and a drizzle of the taco yogurt sauce.

Sloppy Joe Casserole

Store Ingredients

• 1 yellow onion, diced

• 2 garlic cloves, minced

• 1 green bell pepper, diced

• 1 lb. ground beef

• 15 oz can pinto beans

• 1 box Jiffy corn muffin mix

• 1 egg

• 1/3 cup milk

Pantry Ingredients

• Salt

• Pepper

• 2/3 cup ketchup

• 1 tablespoon brown sugar

• 3/4 teaspoon chili powder

• 1/2 teaspoon Worcestershire sauce

Directions

1. Preheat the oven to 400 degrees. Seed and dice the green pepper.

2. Add the ground beef, diced onion, and diced green pepper to a large skillet over medium-high heat. Cook for 6 - 8 minutes, breaking the beef apart with a spoon, until it is browned and no longer pink. Add the garlic and cook for another 30 seconds.

3. Drain off the excess grease and return the skillet to the heat. Season with salt and pepper.

4. Stir in the ketchup, brown sugar, chili powder, Worcestershire sauce, and the pinto beans, drained and rinsed. Simmer for 5 minutes, until the mixture thickens.

5. Pour the beef mixture into a greased 9x9 baking dish and spread into an even layer.

6. Prepare the Jiffy corn muffin mix according to the package directions, using the egg and milk called for on the box.

7. Pour the batter over the beef mixture and spread it to the edges of the dish.

8. Bake uncovered for 20 - 25 minutes, until the cornbread topping is golden and a toothpick inserted into the center comes out clean.

9. Let the casserole rest for 5 minutes before serving.

Breakfast Meal Plan

Here's what we're cooking for breakfast this week. I knew I'd need eggs and yogurt for some dinners this week so that helped me plan our breakfast schedule.

• Monday: Oatmeal with sliced bananas. We sweeten ours with pancake syrup.

• Tuesday: Scrambled eggs and pancakes, topped with sliced bananas and syrup.

• Wednesday: Scrambled eggs and toast.

• Thursday: Greek yogurt with sliced bananas. We sweeten the yogurt with the syrup too!

• Friday: Greek yogurt with a quick sheet pan granola using the oats, a little oil, some cinnamon, and the pancake syrup for sweetness.

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