This week we didn't do much shopping. In our last post we mentioned that we don't really budget for food. Well...after tallying up what we have already spent on food this month we realized that we only have $129.00 left to spend out-of-pocket if we want to stay within the thrifty budget plan!
We know we only have eleven days left in the month, but we have to use that for milk, cheese, and a few other things that I know we will need over the next couple of weeks. So I took Jenny's advice to heart and I shopped my pantry this week. Every meal we have had since the last post we made came from what we already had on hand. We started by using an excel spreadsheet to create our pantry inventory, then found recipes that would use what we have. Here is a quick look at what we have had for dinners:
Sunday: Grass-Fed Beef Chuck Roast with locally grown organic potatoes, carrots, and garlic.
Monday: Grass-Fed Beef and Kidney Bean Chili with Whole Wheat Bread made in our machine
Tuesday: Sloppy Joes made with Grass-Fed Beef and garden tomatoes
Wednesday (Today): We all ate leftovers! Roast, Spaghetti and Chili
Thursday: Plan to have Chicken marinara made with garden tomatoes and local free range chicken
We are trying to work toward better meal planning! Tonight we will figure out what we will eat over the weekend.
The next piece of the challenge was to buy in bulk.
We ordered the Azure Stands catalog and plan to order from it in the future when our budget allows!
The last two Steps in the challenge--buy in season and buy single ingredients--no problem since we didn't shop this week! But we have been doing this since June.