Project Food Budget / My Healthy Budget: February – End of Month 4

Project: Food Budget Weekly total: $75.82

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 Four (End of Month)

project food budget

This week, I’ve spent $75.82, for a grand monthly total of $397.43. Whoo hoo, kept it under my $400 budget. Love it!

Here’s how the whole month broke down:

Dining Out: $48.00
Entertaining: $0
Groceries: $349.43
Herbs & Spices: $0

Weekly Shopping Details

Market Basket (Sat, 2/25) $9.27: Bag of 12 navel oranges, mushrooms, (2) Pomi tomatoes

Pomi tomatoes were on sale this week at MB @1.50 each. I’ll be heading back before the sale is over to stock up! Plus Whole Foods Market is also having a sale on Muir Glen tomatoes for $2 each. I have 4 coupons for $1 off 2 so that’ll also end up as $1.50 each.

Whole Foods Market (Sat, 2/25) $63.22: Organic kale, broccoli crowns, 5 lb bag o’ organic carrots, lots of red grapefruit (sale), organic apples, organic pears, bananas, organic celery, organic celery root, (2) Dececco Orecchiette pasta (love this), large Wallaby plain yogurt, Organic Valley half/half creamer quart, 365 organic unsalted butter, bulk raisins, bulk walnuts, bulk sucanat, (2) Newman’s Own chocolate bars, Crofters organic preserves.

Coupons used for the half & half creamer. Grapefruit was on sale for .69/lb and I think I’m addicted to Newman’s Own Espresso chocolate now. sigh, the problem is, it’s not 70%, it’s like 64%…not as healthy, but I love it.

Week of Meals

  • Thursday: Leftover freezer bacon lentil carrot soup
  • Friday: Frozen leftover beef made into beef veggie soup with lentils & white rice
  • Saturday: Bulgar with pecorino, topped with fried egg
  • Sunday: Beefalo (local) burger sandwiches with roasted cabbage & carrots, with mushrooms (homemade whole-grain bread)
  • Monday: Loosely followed the upside down pizza recipe, but made with leftover (freezer) cubed chicken, leftover roasted cabbage & carrots, leftover mushrooms, pecorino cheese topped with pancake batter.
  • Tuesday: Tomato veg soup with celery, carrots, kale, pinto beans, little pasta shells, topped over crumbled leftover beefalo burgers
  • Wednesday: Roasted potatoes, onions, sweet potato topped with fried egg with a side of broccoli

Want to Join the Project Food Budget?

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:

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