Tuesday, March 3, 2015

I am working on getting our grocery budget back on track this month, and here's a start

Starting off the 1st week of March inspired to get our grocery spending back to within the budget. There are a few things I will want to buy this month. But this post is the beginning of showing myself just how possible it is to eat from what we have in store (mostly).

Last night's dinner:


a plate of scratch cornbread, with carrot sticks, watermelon pickles (from last summer) and dried fruit  (a gift at Christmas). This was served with a bowl of homemade chili-vegetable soup, milk and cookies.

The leftover cornbread did double-duty as breakfast on the run for those late to rise in the morning. And the last of the soup was poured into containers for today's lunches.

Another day down!
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6 comments:

  1. Chili and cornbread is a favorite wintry meal around here. Sounds good to me!

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    1. Thanks, Kris! And it was delicious!

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  2. I think there's no doubt in anyone's mind that if you don't make it to the grocery store for the whole month of March, your family will continue to eat well. You have the winning combination of being well stocked and creativity.
    And I agree with Kris, you're off to a delicious start.

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    1. Thanks for the vote of confidence, live and learn! I'm working at it this month.

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  3. We often have chili and cornbread, but sometimes we just eat cornbread for supper. (Especially if it is just me and my husband and neither of us is really hungry.)

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    1. Hi Anne,
      I have many days when I'm not all that hungry, but I'm waiting for a day when just cornbread would be enough for the rest of the family! That's great that you and your husband can have very simple suppers like that!

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