
Saving Money Winnipeg-Style
Beat rising grocery costs with tested recipes,
meal prep shortcuts, and budget-stretching tips
that make feeding your Winnipeg family both
affordable and delicious

These meal ideas are built on the same baskets you saw in this week’s Price Watch tables — cheap carbs, steady proteins, and flexible veg.
Uses cheap rice and mixed vegetables from this week’s senior and student baskets. Works with whatever is on sale or already in your freezer.
Tip: Cook extra rice once, then reuse it for stir fry, burrito bowls, or breakfast hash through the week.
Built around this week’s cheapest pasta and sauce options — easy to dress up with a few greens and a bit of cheese.
Tip: Buy pasta and sauce where the student basket is cheapest this week, then add whatever veg and protein you find on markdown.



This meal turns sale-priced chicken, root vegetables, and pantry basics into an affordable, balanced dinner that doubles as next-day lunches. It’s not soup, not stew — more like a roasted casserole that tastes like a Sunday dinner but costs weekday money.
1 kg chicken thighs or mixed pieces (bone-in for best flavour)
1 cup long-grain rice, uncooked
2 cups chicken broth (or 1 bouillon cube + water)
2 large carrots, sliced into coins
1 medium onion, diced
1 tbsp butter + 1 tsp oil
1 tsp salt, ½ tsp black pepper
1 tsp paprika or Italian seasoning (optional)
½ cup frozen peas or corn (optional, adds colour & nutrition)

Approx. cost for 4–5 servings: ~$14 total / $2.80 per portion
(Based on this week’s prices: chicken $8.99 kg at Sobeys, carrots $1.29 bag at No Frills, rice $4 for 2 kg at Superstore, onions $2.99 bag at Superstore, butter $5.49 at Superstore.)