Groceries. Yikes! We’re still trying to make it on our $500 every 4 weeks grocery budget, but ooyy! it’s a challenge when there are good sales. Last week, Sprout’s had coconut yogurt on clearance as well as gluten free bread and Daiya cheese buy one get one free. I bought a lot and stocked the freezer.
We don’t use coconut yogurt, gluten free bread or Daiya cheese much, but they’re nice treats that we like to have. (We simply do without them if I can’t find them on sale.) Plus, the kids will now need to pack a lunch one day a week for co-op, so it’s good to have bread that I got at a good price in the freezer.
(I made grilled cheese for my kids on Friday using the gluten free bread and Daiya yellow cheese, and they were delighted! It’s a simple, childhood staple meal that my kids rarely get to have because of our food intolerances. They enjoyed it so much!)
The problem is that while we’re now stocked up, the grocery budget is also decimated. According to the USDA’s thrifty plan, we should be spending $697 every 4 weeks. Actually, I think we’d be quite comfortable at that amount, but it’s just not in the budget right now. For the next two weeks, I’m going to try to minimize the damage of stocking up buy eating what we have.
We do still have a fair amount of meat, and we’re stocked up on oats, bread, cheese, and beans, so I think I’m just going to have to buy veggies and fruits over the next two weeks.
Here’s our plan for this week:
Lunch–Hot dogs, mashed potatoes, spinach, mixed veggies
Dinner–Daiya cheese quesadillas, refried beans, salad
Bean & Bacon Soup, green beans
Chicken “pot pie” with corn bread
Sweet Potato Black Bean Chili
My Polish sausage veggie dump soup (that I still need to share and come up with a better name for!)
What’s on your menu this week? If you have frugal recipes you love, share in the comments!