Project: Food Budget Weekly total: $70.25
My healthy budget goal is to eat seasonal, home-cooked meals while sticking to a $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.
February – Month Four, Week Two
This week, I’ve spent $70.25, with a month total of $272.39. After my CSA meat delivery later this month, that’ll leave approximately $127 for the rest of February. Yeah, I’m a little nervous, that’s $60 for each of the two remaining weeks of groceries.
On paper, it’s doable, but it’s going to be tricky.
I hate saying it, but I think I’m now starting to regret signing up for my local meat CSA. It was paid-in-full months ago, but I am applying the monthly cost of $83+ to every month that I receive a delivery. Problem is, we don’t eat much meat, and I now have a freezer full of meat!
It’s annoying because I’m applying the cost, but we’re technically not consuming it. The positive side is, I’ll have enough meat into the summer! :)
I’m putting WAY too much pressure on myself to keep within this budget. Last month really depleted my pantry, and I’m starting to feel deprived and a little resentful. sigh. That’s not good! So, I have a choice.
Either add a little bit more to my budget, until the CSA is over.
Or, maybe I could go back to my original idea to apply the cost of the meat we actually consume each week. I think I’m leaning toward raising the budget.
***What do my budget buddies think???
Dining Out: $11.00 – ice cream sundaes
Whole Foods Market (Fri, 2/10) $59.25: organic bok choy, (2) grapefruit, organic cauliflower, beet root (local), 2lb bag o’ organic carrots, 3lb bag o’ gala apples, 4lb bag o’ navel oranges, split chicken breast, uncured ham, Emmenthaler cheese, feta cheese, (3) Nasoya tofu, Earth Balance mindful mayo, frozen organic green beans, (2lb) Lundberg brown basmati rice, peanuts, wild Alaskan canned salmon, peanut butter, salsa, Muir Glen tomatoes, Sonyfield plain yogurt, dark chocolate
WF had a “Madness” sale on split chicken breast value packs for $1.99/lb. My dogs eat raw, so most of it was for them (their food is on a separate budget), but I kept a piece for us and split the cost appropriately. They also had Hake fish on sale too, but I resisted. It’s not the most sustainable fish choice, and DH isn’t a fish-fan anyway.
See? It’s missed opportunities like this that are starting to drive me bonkers!
I did pick up some Nasoya organic tofu…for FREE! whoo hooo. $1.25 Whole Foods store coupon stacked on to the $.75 newly printed internet coupon I found this morning. They were selling it for 2/$4. I got three: 2 silky and 1 soft.
I also just realized that they are a local company from Ayer, MA – very cool. I’m not a soy eater, but I tried a sample of the “Engine 2” fruit mousse a couple of weeks ago at WF and it was delicious. Plus there are tons of recipes and videos over at Nasoya, so I’m willing to give tofu a shot. I just won’t tell DH!
I also used coupons for Lundberg rice, Stonyfield yogurt, Earthbound mayo, Muir Glen tomatoes, and Whole Foods chocolate bar, saving over $12. It’s not “extreme” coupon-worthy, but it’s a start! Thanks to Kait, I’m a coupon-luvah!
Week of Meals
- Thursday: Trader Joe’s Vegetable Lasagna – ok for frozen, and cheaper than take-out. Takes an hour to bake.
- Friday: Baked sweet potato and fried eggs
- Saturday: Ham split pea soup w/veg stock, carrots, celery, celery root topped over brown rice
- Sunday: Oven braised bone-in chicken breast w/ tomatoes & onions, over lentils and roasted cauliflower
- Monday: Pasta with canned whole tomato and bok choy
- Tuesday: Frozen leftover beefalo meatloaf with roasted beets, carrots, and quinoa
- Wednesday: Upside Down Pizza (veggie bake) made meatless with frozen mixed veggies, canned tomatoes, sauteed onions, chili peppers, roasted peppers, and feta 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: