Aunt Bea, I spend less than $35/week on groceries (okay, discount the fact that TL and I shared a side of grass-fed beef). A good time to shop is the day before the new flyer comes out--at least around here. That is when the featured meat will be marked down 30-40%. I also check the "discount" veggie and fruit rack. I dehydrate mushrooms from that rack. You don't need an expensive dehydrator, you can use your oven, but I snagged a very nice dehydrator for $15 at a Thrift Store. I have several different kinds of rice. Lots of dried legumes, frozen veggies from the garden, and powdered coconut milk, soy milk, buttermilk, and skim milk. Those are used in cooking. Tofu (yes, I know, tofu) is a very inexpensive source of protein. It takes awhile to learn how to season it so it has flavour. Tofunnaise substitutes well for mayonnaise.
I make a lot of vegetable curries. I don't really have recipes, but palek paneer with the addition of chick peas and tomatoes, substituting extra firm tofu for the paneer would work. The root vegetables and cabbage should be coming into season. I had seven (yes) seven very lean years re: work because of my mom's health. I learned how to cook and shop based on what I had available and how much money I had. Yes, it is extra work to soak the beans and cook them, but I can freeze them and add them to salads, make a quick hummus or refried beans. I also cut back on cheese because it was too expensive. Instead of sour cream, I strain plain yogurt (when it is on special--the least expensive source seems to be the Lebanese/arabic shop) to make a yogurt cheese, add a bit of lime or lemon juice for the "bite" of sour cream.
I don't grocery shop weekly. I don't garden because I want to, I do it so I can eat what I want and have $ for meat, cheese, etc. I also cook seasonally. I don't buy out-of-season things (like asparagus). I grew up eating seasonally available food and that's how I try to cook and eat now.