Project: Food Budget Weekly total: $132.55
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 One
This week, I’ve spent $132.55, with a monthly total so far of $324.94, leaving $75.06 for the last week of February.
Thanks to a lil re-enforcement last week from my budget buddies, I’ve decided, NOT to automatically include the total CSA meat delivery every month. Instead I’ll be applying the meat as it is consumed, which should be easy to track, since I receive a printed invoice from the farm.
This will be a good opportunity to use some of the meat that’s accumulated in my freezer from prior deliveries, and catch up on much-needed pantry purchases. Plus I feel like I’ve been skimping on veggies and fruit.
Dining Out: $37.00
Whole Foods Market (Fri, 2/17) $76.44: (3) organic whole chickens, Pacific Oat Beverage, Pacific Almond Beverage, (2lb) Lundberg basmati brown rice, (1lb) 365 Pinto beans, (1lb) 365 Quinoa, sheep’s milk Pecorino cheese, large tub Brown Cow whole yogurt, (2) 365 canned organic tomatoes, bulk barley, (3) Newman’s Own dark chocolate, bananas, 4lb bag o’ navel oranges, organic pears, celery root (local), beet bulbs (local), turnip (local), organic mustard greens, organic celery, organic cabbage, organic fennel, organic parsnips (local), organic bok choy.
I used several coupons: Newmans Own chocolate, 365 beans, Lundberg rice, Brown Cow yogurt, Pacific beverages.
Market Basket (Monday, 2/20) $19.11: 2 bags of shell-on pistachios, 12ct bag of oranges, baby portabella mushrooms, bananas
All in all, I felt good this week, and I am fully confident that I will be able to stick to my budget. I wish I could say that I’d even be under budget, but my pantry still needs some replenishing, so for next few weeks, I’ll probably spend every available penny! :)
Week of Meals
- Thursday: Dinner out (Chinese)
- Friday: Leftover frozen boneless pork ribs w/ wheat Bulgar and cabbage, carrot, fennel, celery slaw
- Saturday: Slow oven-braised pork butt shoulder w/ side of white rice & lentils and roasted beets & carrots.
- Sunday: Chicken soup with homemade broth and winter vegetables over white rice & lentils
- Monday: Pasta topped with tomato sauce
- Tuesday: Wheat berries mixed with ricotta, feta and emmenthaler cheeses, over sautéed mustard greens & green beans, topped with salsa
- Wednesday: Bread baked with salsa, roasted red peppers, mustard greens, & pecorino rolled inside
I had a big cook weekend to replenish the freezer. Friday, I threw one of my organic chickens into the crockpot, and it was fall-off-the-bone scrumptious. Saturday – I had a beef chuck roast in the electric slow cooker and a pork butt roast in the oven. I froze 5 small packs of meat for future meals. Sunday, I made my free veggie/chicken stock using the bones from the crockpot chicken and my saved freezer veg scrapes. I then made a huge batch of chicken soup, enough to freeze 3 quart containers, plus extra for dinner and lunches.
Want to Join the Project Food Budget?
It still amazes me how much I’ve learned (and continue to learn) in just a few months by participating in the Project Food Budget! It’s never too late to join us!
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: