Project Food Budget: Week 18

I wish I could proclaim that Spring stuck around after the gorgeous weather we had last week, but alas, it did not. We’re back to 50 degree temps and soggy – which is actually kind of unusual for this time of year, even in Seattle. We really can’t complain, though, especially in light of the weather events occurring in the Midwest lately.

Even though it’s not really Spring around here, my produce box had some welcomed variety in it for the first time this year – a cantaloupe, some corn, and a big bag of tomatoes, amongst the usual winter-ish staples.

Goal: $75
Actual: $60.91

I really didn’t buy much again this week because we have a pretty full pantry of staples, and I’m trying to use up what we have on hand. Here’s where it all went:

Amazon Fresh	Qty.	Extended Price ($)
Chiquita Bananas, 5 Count Bunch, Green	1	2.09
Chiquita Bananas, 3 Count Bunch, Ripe	1	1.29
Quaker Oats Oatmeal, Old Fashioned, 42 oz	1	5.49
Wild Harvest Honey Bear, Organic, 12 oz	1	$3.99
Bear River Valley Naturals Frosted Tumble Wheats, 15.5-oz	1	$3.49
Pink Grapefruit, 1 Medium Grapefruit	2	$1.98
Organic Valley Milk, Fat Free, Ultra Pasteurized, Half Gallon	1	$3.49
Frigo Romano Cheese Shredded, 5 oz	1	$2.09
		$23.91

Those grapefruit were some of the sweetest of the season – I just love a sweet grapefruit!

CSA Box – $37

Menu for the Week

Monday: Freezer leftovers
Tuesday: Cacio e Pepe and steamed zucchini
Wednesday: Out to eat with a friend Friend cancelled, so out to eat by ourselves!
Thursday: Veggie Stirfry
Friday: Homemade Pizza
Saturday: Winging it – maybe try a new recipe…
Sunday: Oaxaca Tacos and corn on the cob

Budget Buddies

Emily Levenson
Veggie Converter
Dairy-Free Cooking
Motor City Girl In the Steel City
Veggie Burgher
The Happy Cactus
Test Kitchen Tuesday
Newly Vegan
Veggie on the Cheap
MeloMeals: Vegan For $3.33 A Day
The Veggie Life
Caroline Cain Holistic Health
Going Veggie
Under The Apple Tree
Be the Change