Project: Food Budget–Week 4
My how the time has flown. We are officially through the entire first month of round two of Project: Food Budget!
This was a small grocery week for two reasons. 1) I had intended to spend most of the week flying solo, so I had stocked up last week. (2Chili changed his plans to be in Seattle through the week and came home last Friday). 2) We are headed back to Seattle together this weekend for a couple weeks, so, I don’t want a lot of food left over!
The damage: $46.34, leaving us with about $58 to spend this weekend to round out the month of October. I could push the spending into November, but that would mean waiting until Tuesday to buy groceries, and the Seattle house is e-m-p-t-y on groceries, so that is not really an option!
What we bought:
Fruit: Mango, avocado, bananas
Veggies: Summer squash, broccoli, asparagus, tomatoes (I know, I know, tomatoes are technically a fruit)
Gourds and potatoes: Pumpkins, butternut squash, sweet potatoes
Convenience: Frozen waffles, veggie patties, baby milk chocolate bars, real maple syrup, Dijon mustard
2Chili really wanted the frozen waffles – interestingly he wasn’t crazy about them. Homemade is better!
Other: Cage free eggs, brown rice pilaf
And, that is it!
Menu for the week:
- Lots of sweet potato soup
- Roasted veggie pasta bake
- Black bean and corn quesadillas
- Some combination of whatever we have left over!