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Feed your family of four for the entire week without breaking the bank. This plan transforms humble staples like sausages, rice, and potatoes into five nights of filling, crowd-pleasing dinners.

Budget-Friendly Family Dinner Plan

This plan is designed to feed a family of four. It focuses on high-protein staples and versatile vegetables to keep costs low while ensuring everyone stays full. Total prep time across the week is minimal, with several meals utilizing the same base ingredients to save you time in the kitchen.

Monday — Sausage & Mash with Mixed Veg

A classic, filling family dinner using budget-friendly sausages and creamy mashed potatoes.

  1. Peel and chop 1kg of potatoes into small chunks, then boil in salted water until soft (about 15-20 minutes).
  2. While potatoes boil, pan-fry 500g of sausages over medium heat until browned and heated through.
  3. Steam or boil 250g of frozen mixed vegetables until tender.
  4. Sauté one sliced brown onion in a little butter or oil until softened and golden.
  5. Drain the potatoes and mash thoroughly with a splash of milk and a knob of butter.
  6. Serve the sausages over the mash, topped with the sautéed onions and a side of veg.

Tuesday — Roasted Chicken Drumsticks & Root Veg

Crispy roasted chicken drumsticks served with golden roasted potatoes and carrots.

  1. Preheat your oven to 200°C.
  2. Chop 1kg of potatoes and 500g of carrots into roasting chunks.
  3. Toss 1.5kg of chicken drumsticks and the chopped vegetables in oil, salt, pepper, and dried herbs (like rosemary or thyme).
  4. Spread everything out on a large roasting tray in a single layer.
  5. Roast for 40-45 minutes until the chicken skin is crispy and the vegetables are tender.

Wednesday — Sausage & Tomato Spaghetti

A budget twist on bolognese using sliced sausages and hidden grated carrots for extra nutrition.

  1. Cook 500g of spaghetti in a large pot of boiling salted water according to packet instructions.
  2. Slice the remaining 500g of sausages into thin "coins" and fry in a pan until browned.
  3. Add one diced onion and two grated carrots to the pan, cooking until soft. If you have garlic, add a minced clove now.
  4. Pour in two cans of chopped tomatoes and a pinch of sugar to balance the acidity. Simmer for 10-15 minutes.
  5. Toss the cooked spaghetti through the sauce and serve hot.

Thursday — Vegetable & Egg Fried Rice

A quick and healthy way to use up rice and frozen vegetables.

  1. Cook 500g (dry weight) of jasmine rice and allow it to cool completely (best made a day ahead).
  2. Heat oil in a large pan or wok over high heat. Sauté a diced onion and 250g of frozen mixed veg until tender.
  3. Push the vegetables to the side of the pan and crack 4 eggs into the center, scrambling them until set.
  4. Add the cold cooked rice and 3 tablespoons of soy sauce.
  5. Stir-fry everything together on high heat for 5 minutes, breaking up any rice clumps, and serve.

Friday — Pantry Favorites: Cheese Toasties

Use your remaining bread, butter, and cheese to create a simple, comforting end-of-week meal.

  1. Butter the outside of 8 slices of bread.
  2. Layer thick slices of cheese between the bread.
  3. Toast in a pan over medium heat for 3-4 minutes per side until the bread is golden and the cheese is melted.

Shopping List

Tips for Success

Nutrition Estimate

Average per serving: 490 kcal | 22g Protein | 18g Fat | 58g Carbs

Prices are based on store pricing data at the time of creation and may have changed. Always check current prices before purchasing.

Recipes and nutritional information are suggestions only. Always check product labels for allergens and dietary requirements.

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