Grocery Budget & Meal Plan for March 11-18

Don’t worry, I’m less pouty this week.  😉  Our groceries are usually driven by what’s in our produce box, but especially this week.  Usually there are one or two veggies that don’t quite get used up, but this meal plan is on track to take advantage of every single one of them!  My cart at the store felt a little empty this week, but I know I was buying slightly higher-priced items that will pack a lot of punch–whether that punch is flavor, protein, creaminess, etc.  Also, more unusually, I bought three different protein items this week, and they will all be used for this week.  Not too much stocking up this time, though, as always, some items will stretch!  And in spite of my empty-cart concerns, you can see that when it is all laid out on the counter, we have our usual amount of food.

Our box is fairly out of season, with what I can only presume are hot-house tomatoes, cucumber, and corn.  I’m more exciting for HH’s source of fingerling potatoes.  We’ve gotten a them a few times recently and any new/tiny potatoes are high up on my favorites list!  I took a chance on some frozen mussels this week, to supplement a “Low Country Boil”.  M isn’t too keen on shrimp at the moment.  So, of course, I am all about them, suddenly.  Isn’t that always the way?  Anyways, it’ll be a different twist to use up the corn and potatoes and we can each favor our preferred seafood.

I still didn’t have quite enough to spring for some nuts, but I still have my change from last week to build upon.  Plus, I got the chance to actually note the price-per-ounce, and was surprised to find that (while Aldi wins out on pricing for most types of nuts), I can get raw walnuts for cheaper at Trader Joe’s.  In the meantime, I managed to squeeze some no-sugar-added peanut butter into the budget, along with some dried banana chips.  These will make another snack option for us.  Plus, I’ll be able to make a super tasty peanut dipping sauce for our summer rolls this week.

I’ve also noticed that, without much effort, this $50 budget is forcing us to eat less meat.  I have tried in the past to reduce our meat consumption, but never really found a my groove to sustain it.  Nowadays, we usually have about 2 dinners that are meatless each week, and at least one more where meat is more seasoning that main dish.  We just don’t have the budget to have a piece of meat, each, plus sides.  Especially when our dinner leftovers are often becoming our lunches.  So that was interesting to see that I’ve naturally adapted to the less meat.

Finally, our Hungry Harvest box always send out an email on Thursdays, listing what is in each week’s box.  That’s wha kickstarts my meal-planning each week.  Of course, they always note that the contents of the box may be different.  Customers are able to make lists of vegetables and fruits that they do not like, which will be swapped for something else.  Also, since Hungry Harvest sources from recovered produce, there is always a chance that there will not be enough of a certain type of produce to fill every box, or that an item might spoil before packing time.  This week is a good example.  The email listed that my box would have 2 grapefruits: we opened it up to find a grapefruit and 3 kiwis in substitution.  I’m certainly not mad about it.  I like kiwis, and since we eat most of our fruit raw, I don’t necessarily have a recipe hinging on that second grapefruit.  In fact, the kiwis are much easier for me!  M doesn’t eat much fruit, but I like to have a piece in my lunch and at breakfast, if there is enough.  Last week, our apples and oranges were only enough for my lunches.  I’m happy, with the one grapefruit split in half, to have fruit with some of my breakfasts this week.

Here is how I spent this week:

IMG_7056

Hungry Harvest Produce Box: $15.00

Aldi: $31.13

Trader Joe’s: $3.86

Total: $49.99 (heyyyyyy!)

IMG_7053

Hungry Harvest Produce Box: 1 english cucumber, 2 ears of corn, 1.5 lb fingerling potatoes, 1 butternut squash, 1 pint cherry tomatoes, 1 grapefruit, butter lettuce, 3 apples, 3 kiwis.

Aldi: white wine, gluten-free bread, mushrooms, almond milk, parmesan cheese, butter, kielbasa, cheddar, frozen berries, frozen mussels, peanut butter, bratwursts

Trader Joe’s: tofu, banana chips, lemon

Here’s what we are eating:

Sunday: Low Country Boil with ciabatta rolls using the mussels, kielbasa, corn, potatoes, lemon, butter, and a little wine from this shopping trip, plus shrimp and bread rolls from the freezer and spices from the pantry

Monday: Tofu Summer Rolls with Peanut Dipping Sauce using the tofu, cucumber, butter lettuce, and peanut butter, plus rice paper wrappers and vermicelli noodles from the pantry and chili sauce, carrots, and peppers from the fridge

Tuesday: Leftovers  The usual.

Wednesday: Cheesy Butternut Squash Pasta  I’m going to try this riff on mac & cheese with half of our squash (I’ll freeze the rest), some of the cheddar, plus pasta from the pantry.

Thursday: Mushroom Risotto with Roasted Tomatoes  another favorite meatless meal, using the mushrooms, white wine, tomatoes, and parmesan, plus broth, rice, and spices from the fridge/pantry

Friday: Toad in the Hole (Sausages & Yorkshire Pudding) with Gravy and Vegetables A nice, traditional UK dish for St. Patrick’s Day, for anyone who isn’t much of a fan of boiled meals…  I considered a variant on my shepherd’s pie, but this was more cost effective for this week.  The bratwursts, because they were the only non-italian sausages I could find, plus a lot of pantry ingredients.

Saturday: Out/Leftovers  We are going to a movie with some friends.  Dinner is still up in the air, but we will definitely have various leftovers, if we decide to eat at home.

Breakfasts will be yogurt, fruit, eggs, oatmeal, or toast.  Lunches are mostly leftovers, with the option of cheese & crackers, PB sandwiches, and/or hard-boiled eggs to fill in.  Our small, but growing snack stash includes: cheese, popcorn, PB+banana chips, and (if I get my act together today) pumpkin muffins.

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