Project Food Budget / My Healthy Budget: January Wk 2

Project: Food Budget Weekly total: $92.33

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. Breakfasts are usually light, and we try to eat left-overs for lunch. My husband occasionally eats take-out lunch at work, & that $ comes out of his personal cash stash.

January – Month Three, Week Two

project food budget

This week, I’ve spent $92.33 for a monthly grand total of $132.07, which leaves $176.42 for the rest of the January.

I don’t want to jinx myself and say I’m doing well this month! ;P

Dining Out: $21.00
Groceries: $71.33

Lots of stock up shopping this week.

Walmart = $3.62: I had 75 and 85 cents online coupons for Muir Glen organic tomatoes, so I purchased six small cans of diced tomatoes – great deal! That averages to .60 for each! I’m going back with more coupons next week!

Market Basket = $16.19: (1.29 less for returned mango from last week.) 32 oz Stonyfield plain yogurt, bag of navel oranges, baby bella mushrooms, 2lb bag of organic sweet potatoes, organic apples & pears, and bananas

Trader Joes = $32.45: TJ’s bacon ends/pieces, mushrooms, feta cheese, bag o’ organic apples, quinoa, shell-on pistachios, peanuts, chicken broth, kiwis, frozen veg lasagna* (*Instead of getting take-out next week, I bought a TJ’s frozen veggie lasagna. For only $6 I don’t have to cook, and it’s a lot cheaper than getting lasagna from a restaurant!)

Whole Foods = $19.07: organic red lentils, butternut squash (local), cara cara oranges, organic lemon, organic kiwis, organic cauliflower, and chocolate bars.

Week of Meals

  1. Thursday: Take out – eggplant parm sub
  2. Friday: Niman Ranch ham steak with brown rice, coleslaw and onion soup
  3. Saturday: Ham Bean soup made with leftover onion soup, tomatoes, & carrots
  4. Sunday: Grassfed beef burgers (local) with brown/white rice, broccoli and coleslaw
  5. Monday: Pork loin slow cooked with diced tomatoes, mushrooms, & carrots with baked potatoes
  6. Tuesday: Bread pizzas with salsa, olives, spinach and cheddar
  7. Wednesday: Roasted cauliflower with fried eggs and salsa

This week’s meals were a little more “meat-sentric” than I usually like, but I was trying to use up some of my frozen CSA meats. Hopefully there will be more veggie meals this next week.

Want to Join the Project Food Budget?

project food budget

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

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