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Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Project: Food Budget || Week 4

Budget Review

Over. Way over.

I had done well with a meal plan and a tidy total of $132.76 between FreshDirect delivery and a quick additional baby food shopping trip. So what happened?

We had an impromptu Father's Day gathering at our house. I resolved to count that food under a separate Entertaining budget and somehow account for leftovers that we got to incorporate into our weekly meal plan. So I went to Whole Foods hungry and with my family's Must. Feed. All. The. People. mentality. I spent well over $100, and ended up with massive quantities of leftovers in an already full fridge.

Where the $$$ Went

  • Produce (all organic):
    • Plums, peaches, strawberries, raspberries, blueberries, bananas, watermelon, lemons, limes
    • Zucchini, avocado, cherry tomatoes, mushrooms, onions, celery, broccoli
    • basil
  • Meat/Protein: Ground beef for burgers, salmon burgers, Italian sausages, bacon
  • Dairy/Beverages:
    • 2 1/2 gallons whole milk
    • feta cheese, brie cheese, cheddar cheese (block and slices), pepper jack slices, gorgonzola crumbles, goat cheese
    • ice cream
  • Baby Food: lots of pouches for both kiddos
  • Packaged Foods:  crackers, hamburger buns, hot dog buns, brownies, cherry pie, guacamole, salsa, tortilla chips, pita chips, hummus, tzatziki
  • Pantry Items/Miscellaneous: rice wine vinegar, kimchi, cornichons
  • Baked Goods: blueberry muffins, cupcakes, loaf of artisanal cinnamon raisin bread

What We're Eating This Week

Breakfasts

Yogurt/granola, waffles, fruit, cereal and milk

Lunches

buffalo chicken salad, leftovers

Dinners

  • All things barbecue and their leftovers (burgers, salmon burgers, sausages, grilled veggies and caprese salad)
  • Summer pasta salad (with roasted tomatoes, mushrooms and zucchini, lemon basil pesto and feta cheese)
  • Grilled flank steak (steak from freezer, already defrosted pre-BBQ plan) in a lime soy ginger marinade with grilled veggies and Japanese sweet potatoes

Baby Food

Chicken, sweet potatoes, carrots, yogurt, avocado, oatmeal, applesauce, peas

Freezer/Bulk Cooking

We got leftovers from a lobster bake after another family gathering this week. It was a sad occasion and I feel a bit funny mentioning it here. We did bring home, however, trays of yukon golds that we mashed up, trays of steamed clams and mussels that will  be turned into stock/soup and lots of corn that we sliced off the cob and through into the freezer for the future.

I also made a big crockpot of stock with our chicken carcass and some veggies. Several containers went into the freezer.

How We Ate Last Week and What's Working

It's just as easy to do. It's just as easy not to do. This is what I'm reminding myself as we drive home from the train and I just don't want to think about it. My project-long lesson to learn seems to be that it is just as easy to stick to the plan.

We continue to do picnic leftover dinners while my big guy plays outside. They aren't always the togetherness family dinners of my dreams, but they are at home and using what we have. That works for us for now!

Goals for This Week

Our goal for this week has been to try and minimize waste. Because we ended up with unexpected leftovers on both Sunday and Tuesday, I had to be proactive in tackling the fridge just to make space for incoming items. Doing so meant we've been even less tempted to veer away from the plan.

My other goal for life in general is to keep it simple. When faced with big changes or shifts, take a breather and take the quieter simpler route. It's one of those weeks where we just want to make it to the other side!

Please check out the other bloggers on this journey as well:

For more on my experience with this project, check out the whole Project: Food Budget series!

Project: Food Budget || Week 5

Project: Food Budget || Week 3