Project Food Budget / My Healthy Budget: January End of 3rd Month

Project: Food Budget Weekly total: $23.71

My healthy budget goal is to eat seasonal, home-cooked meals while sticking to a $308.49 $400 monthly budget for all food including groceries, dining out, entertaining, vitamins/supplements, and spices/herbs.

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.

January – Month Three, End of Month

project food budget

Well this is it, the end of January! Phew, I’m not usually one wanting to speed up time, but yes, I admit that I’m more than a little psyched that January is over, and a new month is beginning.

I started the week with $21.10; eggs needed to be purchased for $4, so I was left with $17.10 for groceries to last until Wednesday, Feb 1st. I decided to cut myself some slack, and round up to the nearest dollar giving myself $20 for groceries instead. Whoo hoo, bonus!

Here’s my spending detail for the week:

Eggs: $4 (local farm)
Market Basket: $4.45 = bag o’ oranges, bananas, & small frozen green beans
Whole Foods: $15.26 = organic green cabbage, organic braeburn apples, organic baby bok choy, organic celery, 2lb bag o’ organic carrots.

…For a grand total of….drum roll please….$23.71 – whoo hoo!

Final Total For January: $311.10 over by only $2.61 – I can live with that! haha!
Monthly Total Dining Out: $34.00
Monthly Total Groceries: $277.10

So, the good news is, in February, I’m back to my normal $400 budget. There is going to be a massive stock-up, since my pantry is bare bones.

Week of Meals

Meal planning was super important for this last week, I meticulously planned my meals and grocery list. We had wonderful dinners, but our snacks and lunches were more challenging.

  • Thursday: Fried eggs topped over brown rice, frozen peas & salsa
  • Friday: Premade Bacon lentil veg soup over pasta
  • Saturday: Slow cooker chick stock made into soup with celery, carrots, onions, cabbage & bok choy (leftover frozen chicken added for DH)
  • Sunday: Beefalo meatloaf with caraway cabbage carrot slaw, applesauce, & baked sweet potato
  • Monday: bread pizza with diced tomatoes and mozzarella
  • Tuesday: Leftover freezer beefalo brisket, added to frozen potato leek soup with frozen green beans, diced tomatoes, carrots, celery. Topped over a mix of lentils, white & brown rice
  • Wednesday (2/1/2012): I’ll be including Wednesday’s meal in next week’s entry

Want to Join the Project Food Budget?

project food budget

It’s never too late to join the Project Food Budget! In fact, we have a couple of new bloggers this week!

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:

4 thoughts on “Project Food Budget / My Healthy Budget: January End of 3rd Month”

  1. YAY! Congratulations, you made it! And your menu is quite elaborate for someone with a barebones pantry!

    What is a “beefalo”? I have never heard of that particular type of meat.

    Here’s to February!

  2. Woo hoo! Congrats on making it through and for some creative dinner ideas. I really need to use my pantry supplies and only by fresh foods but sometimes the deals are just too good! 😉

  3. @Angela, beefalo is a cross between bison and beef. It is a little less fatty than regular beef. My farm sells beefalo, beef, chicken and pork.

    Thanks everyone for your comments! I’m so happy to be into February!!!!

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