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How to Eat for $10 a Week: Emergency Extreme Grocery Budgeting 2020

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Join me as I shop at Target with an extreme budget of $10 per person for the week, for a family of 4. The total available budget for this grocery haul is $40. Watch the dishes and meals I make after I shop! Great for money emergencies, food stamp SNAP shopping, job loss, college students, or to store more money aside for a rainy day. Prices will vary across the USA.


BREAKFAST (Serves 4)
Oatmeal & PB Toast with Carrots & Raisins
2 cups quick oats
4 cups water
8 t lightly packed light brown sugar
Cinnamon as desired
1 large banana, quartered
8 slices bread
8 T creamy peanut butter
8 T grated carrot
8 T raisins (soak to plump up, if desired)

Cook oatmeal in water, adding brown sugar to pot. Top each of 4 bowls with a sliced quartered banana. Top with cinnamon. Toast bread. Top each slice with 1 T peanut butter, 1 T grated carrot, and 1 T raisins.

LUNCH (Serves 4)
Rice Salad
2 2/3 cups uncooked long-grain white rice
5 1/3 cups water
1 cup cooked pinto beans
1/2 cup chopped green beans
1/2 cup chopped or shredded carrot
1/2 cup chopped red onion
1/4 cup shredded chicken (Just for texture. Can omit if you would like to make the chicken quantity with dinner more substantial.)
6 T oil
6 T vinegar
1 T Italian seasoning
1 t paprika
1 t salt
1/2 t pepper

Prepare rice in water to make 8 cups cooked rice. Drain and cool in cold water to prevent rice from getting sticky. Mix remaining ingredients in and serve cold.

DINNER 1 (Serves 4. Make twice during the week.)
Curried Chicken and Rice, Black Beans, and Raw Onion
3 1/3 cups uncooked long-grain white rice
6 1/2 cups water
4 t curry
2 t chicken flavor bullion
1/2 bag dried black beans, cooked, with thickened liquid saved, seasoned to taste
1 1/4 raw chicken breast, sliced in chunks
2.5 T oil to cook chicken
2 t curry
1/2 cup raw red onion (garnish)

Cook rice, adding 4 t curry and bullion to cooking water. Saute chicken in oil. Toss 2 t curry in pan. Warm black beans. Chop onion. Arrange food as desired on dinner plates.

DINNER 2 (Serves 4 for 2 to 3 nights. Make twice during the week).
Chicken Tomato Vegetable Soup
28 cups water
1 raw chicken breast, diced
8 T any flavor bullion
1 T Italian seasoning
2 T paprika
1/2 t black pepper
1 28-ounce can diced or crushed tomatoes
1/2 16 ounce box small/medium pasta shapes, uncooked
1/2 16 ounce bag garbanzo beans, cooked
1/2 12-ounce frozen bag green beans, defrosted and chopped
1/2 16-ounce bag carrots, chopped

Fill a large soup pot with water and bring to a boil. Add diced chicken, bullion, herbs, and spices. Add remaining ingredients. Boil for 10 minutes. Simmer for 20 minutes. Cool slightly before serving.

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