After a giant Costco haul last week, I’m determined to keep this week’s grocery list under $40. (I do a monthly Costco run and this month was a bit more expensive than usual. So I’m trying to tighten up my weekly grocery budget to make up the difference!) Here’s what we’re eating this week.

God’s provision always stretches further than I expect, and that’s never more evident in this season than looking at my pantry shelves and freezer drawers. I’m reminded that simple stewardship, like choosing meals made with simple, whole ingredients with what I have on hand, is an act of trust. As Proverbs 27:23 says, “Be sure you know the condition of your flocks, give careful attention to your herds.” In our modern-day kitchens, that can look like taking stock of what’s already there and planning with intentionality.

I’m a firm believer in keeping dinner simple, delicious, and budget-friendly. This week’s meal plan is all about simple, nourishing meals made from pantry staples and fresh ingredients, perfect for feeding your family without stretching your budget.

Whether you're gathering around the table for a weeknight dinner or sharing food at a church picnic, this plan is filled with comfort, practicality, and of course, joy! 

There’s something wonderful about a classic chicken pot pie: tender chicken, vibrant vegetables, and a creamy filling, all wrapped in a golden, flaky crust. There’s something even more wonderful when you make it from scratch using pantry staples and leftover chicken, free from crummy preservatives, budget-friendly, and made with love!