In this extreme grocery budget challenge, I'm eating for just over $4 per day for a week. I'm adding chicken into the mix and I'm making the super popular five star chickpea stew recipe. Learn how to save money on groceries with some careful planning. I've got some other budget friendly pasta dishes. I'm making my family favorite Chinese vermicelli salad, and another, Singapore noodles dish, that's a more recent discovery.

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Recipes mentioned in this video

Video that I make egg fried rice in
60 MEALS FOR $15 | EXTREME GROCERY BUDGET CHALLENGE
   • 60 MEALS FOR $15 | EXTREME GROCERY BU...  

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INGREDIENTS LIST

ALDI chicken drumsticks 3.64
oranges 4 lb for $1 1
bell peppers 1
garbanzo beans 0.69
mint & cilantro 0.6
kale 2
coconut milk 3.96
cereal 1.23
almond milk 2.78
banana 0.38
bean sprouts 1.49
rice 0.71
rice nooodles 1.49
seasoningssoy sauce, vinegar 1.5
broccoli 2.79
vermicelli or thin spaghetti Walmart Great Value 0.86
tofu 0.99
garlic 0.3
gr onions 0.3
eggs 1
sweet potato 0.99
lemon 0.2
onion 0.3
Total 30.2

MENU

BREAKFAST

3 cereal with 1/2 banana
2 eggs with sweet potatoes and kale
2 scrambled eggs with kale and sweet potatoes

LUNCH

1 chickpea stew
2 singapore noodles with tofu
1 egg fried rice (2 eggs) with broccoli
1 Orange glazed tofu with zest and vermicelli salad
2 vermicelli noodle salad

DINNERS

2 asian hot wings with rice and broccoli
2 orange sesame glaze with rice and broccoli
2 chickpea stew with mint and yogurt
1 Singapore noodles with tofu
1 stir fry rice with 2 eggs each and broccoli

SNACKS
7 oranges
1/2 banana
almond milk
almond crunchy honey oats cereal
vermicelli salad

LEFTOVERS
1/2 of bag of rice
2/3 bag of rice noodles
1 singapore noodles
3 vermicelli salads

CHICKPEA STEW

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2inch) piece ginger, finely chopped
1 ½ teaspoons ground turmeric
1 teaspoon redpepper flakes
2 cups chickpeas or 2 (15ounce) cans chickpeas, drained and rinsed
2 (15ounce) cans fullfat coconut milk
2 cups vegetable bouillon broth or chicken stock
1 bunch kale, swiss chard, or collard greens, stems removed, torn into bitesize pieces
1 cup mint leaves, for serving
Yogurt, plain unsweetened, for serving

PREPARATION
Add garlic, onion and ginger to ¼ cup oil. Stir until onion is translucent. Add 1 1/2 teaspoons turmeric, 1 teaspoon redpepper flakes, and the chickpeas. Cook, stirring frequently, until the chickpeas are crisp. Remove about half of the chickpeas and set aside for garnish.
Crush the chickpeas in the pan with the back of your spoon. Add coconut milk and stock. Simmer to desired consistency. Approx 30 minutes or so.
Once it reaches desired consistency, add kale or other greens until wilted, then serve.
Top with spoonful of crisp chickpeas in center. Garnish with mint and dollop of yogurt and drizzle of olive oil if desired.

*Recipe by Allison Roman New York Times

CHICKEN DRUMSTICKS
Dredge chicken with mix of 1 teaspoon baking powder, salt, and cornstarch
Bake at 450 for 2530 minutes.

HOT WINGS
1 tbsp soy sauce
1 tbsp mirin
1 tbsp rice vinegar
.5 tspn ginger powder
1 tsp chili garlic sauce, siracha, Redhot, etc.

lightly cook minced garlic in sesame oil, add sauce mixture. Once thickened, add chicken and glaze

GARLIC SESAME WITH ORANGE

2 tbsp soy sauce
2 tbs vinegar
1 tbs brown sugar
3 tablespoons water
squeeze orange

lightly cook minced garlic in sesame oil, add sauce mixture. Once thickened, add chicken and glaze

Singapore Noodles

8 oz rice stick noodles
red and yellow bell pepper
.5 onion
3 ounces bean sprouts
green onions

SEASONING SAUCE
2 tbs soy sauce
14 tsp curry powder
1 tsp salt
1 tsp sugar
2 tbsp water
1.5 tbsp sesame oil at the end

CHINESE VERMICELLI SALAD DRESSING
1/4 cup low sodium soy sauce I use Kikkoman
1/4 cup sesame oil
2 tbsp balsamic vinegar
2 tbsp chili oil optional
2 tbsp sugar

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Video by Jack Sparrow from Pexels