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 FreshQty.Extended Price ($)
Chiquita Bananas, 5 Count Bunch, Green 12.09
Chiquita Bananas, 3 Count Bunch, Ripe 11.29
Quaker Oats Oatmeal, Old Fashioned, 42 oz15.49
Wild Harvest Honey Bear, Organic, 12 oz1$3.99
Bear River Valley Naturals Frosted Tumble Wheats, 15.5-oz1$3.49
Pink Grapefruit, 1 Medium Grapefruit2$1.98
Organic Valley Milk, Fat Free, Ultra Pasteurized, Half Gallon1$3.49
Frigo Romano Cheese Shredded, 5 oz1$2.09

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
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