Project Food Budget / My Healthy Budget: July Month 9 / Week 3

Project Food Budget Weekly total: $87.92

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

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

July – Month Nine, Week Three

This week, I spent $87.92, with a monthly total of $317.93. That leaves $82.07 for the rest of July.

Yeah, spent a little bit more than I’d like this week, but I needed to stock up at TJ’s. With $80 left though, I think I’ll be okay for the next fourteen days, since I should only need produce. Fingers crossed! :)

Dining Out: $12.80
Groceries: $75.12

Spending Details

Amazon Subscribe & Save $5.45: 6 pk Wild Planet tuna – had account credit of $7.25 – good deal!

Trader Joe’s $48.23: watermelon, bananas, 6 pk organic kiwi, frozen wild blueberries, peanuts, organic raisins, walnuts, raw almonds, shelled pistachios, balsamic vinegar, organic raspberry spread, peanut butter (USA not organic), organic half & half, and feta cheese

Market Basket $8.74: Athena melon, bananas, and instant yeast (yes, I’ve decided to go back to instant yeast.)

Wilmington MA Farmers Market $12.70: Beets, carrots, fennel, green beans, summer squash, and baby bok choy

Week of Meals

  • Thursday: Hot dogs on bread with side of leftover roasted potatoes & onions
  • Friday: Leftover frozen pizza
  • Saturday: Roasted beets, onions, kousa squash with bulgar topped with feta, fried egg & pea pods
  • Sunday: Summer veg soup with leftover frozen beefalo brisket, and barley
  • Monday: Leftover soup over pasta
  • Tuesday: Leftover freezer beefalo tomato pepper sauce with added fresh veggies topped over barley
  • Wednesday: Stir fried green beans,  baby bok choy, with quinoa and fried egg

Want to Join the Project Food Budget?

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