Project Food Budget / My Healthy Budget: April Month 6 / Week 2

Project: Food Budget Weekly total: $99.30

My healthy budget goal is to eat seasonal, home-cooked meals while sticking to a $400 $350 monthly budget for all food including groceries, dining out, entertaining, vitamins/supplements, and gardening.

There’s two of us eating 3 (mostly) meals per day. My husband occasionally eats take-out lunch at work, & that $ comes out of his personal cash stash.

April – Month Six, Week Two

We are definitely going through some employment changes, and I am so glad that I already have a good budgeting habit! It’s going to help out a lot now that we might need to tighten up a little bit more.

I’d like to try to reduce my monthly food allotment to $350. With that in mind, I spent $99.30 for this week, with a monthly total of $139.96 so far, leaving $210.04 for the rest of April.

Dining Out: $3.54
Entertaining: $5.57 – includes canned baked beans, and flour for 4 loaves of bread & 8 burger rolls! It certainly pays to bake homemade bread yourself!
Gardening: $0
Groceries: $90.19

Spending Details

Friday (4/6) was a busy day for shopping at 3 different stores!

Market Basket $14.80: Applegate Farms chicken sandwich meat, mushrooms, 2 lb bag o’ onions, bananas, salsa

Whole Foods Market $45.38: plain yogurt tub, (5) mangoes (sale!), pineapple, savoy cabbage, (2) sweet onions, organic celery, asparagus and the BIG SPLURGE on a pound of local sea scallops!

$25 for just the scallops alone – eeeek! I couldn’t resist!

Trader Joe’s $28.72: 4 lb bag o’ heirloom oranges, 5 lb bag o’ ruby red grapefruit (which turned out to weigh over 6 lbs! bargain!), 4 lb organic gold potatoes, feta cheese, organic reduced sugar raspberry preserves, shelled pistachios, organic raisins, organic frozen corn

Week of Meals

• Thursday: leftover lentil veggie soup topped with cheese
• Friday: Fried egg with roasted onions/potatoes and leftover asparagus
• Saturday: Lunch: Chicken legs w/ cream of carrot soup and leftover roasted potatoes
  Dinner: Baked sea scallops
• Sunday: Easter BBQ
• Monday: Pasta with tomato mushroom veggie sauce
• Tuesday: roasted cauliflower & fried egg
• Wednesday: Bean chili made from leftover tomato veg sauce, topped with cheese

Want to Join the Project Food Budget?

It’s never too late to join the Project Food Budget!

If you’d like to participate, get the details and let Emily know you’re on board!

Here’s who else is budgeting this week:

• Emily Levenson
• Dairy-Free Cooking
• Test Kitchen Tuesday
• Red Pen Mama
• Fit Flexitarian
• Warm As Pie
• Katy Rank Lev
• Little Blue Hen
• xox, b
• Project Food Budget 2.0
• Two Eggs Over Easy
• Eat Whole Be Vital
• Four Happy Violets
• Pgh Dad
• yogabeautylife
• Charmingly Modern
• naMAMAste
• Six Dollars a Day
• What da Health?
• Twice the Twinsanity
• Brandon and On
• French Press