Budget proteins in Quebec: plan from the flyers

Open the flyers and first pick meats, fish, tofu, or legumes that are clearly on sale. Those anchors drive 4–6 dinners—the rest of the menu adapts.

Don’t lock the menu before you see prices: that’s how you force off-promo protein all week.

A per-kilo deal loses value if the cut is too fatty, bony, or oversized for your household. Estimate edible yield, not just the sticker price.

Freezing portions on return means you don’t have to cook everything Sunday—and protects the budget when plans change.

Eggs, Greek yogurt, legumes, tofu, and canned tuna stabilize cost when meat is pricey. One legume dinner + one egg dinner per week already moves the monthly bill.

Bowls and stir-fries let you use less meat per plate without feeling deprived—veg and carbs fill the volume.

Compare per-kg price between national and store brands. On staples (ground chicken, eggs, dry or canned legumes), taste gaps are often small for a large price gap.

Club size only wins if you freeze or finish on time. Otherwise a low unit price becomes expensive waste.

On SimpleICI, spot proteins on sale, build a short menu, then a list. Budget and diet settings help you stay consistent without recalculating every time.

Keep a backup of ultra-simple meals (omelette, pasta + can, chili) for nights when the planned anchor slips.