My budget for February's groceries is $125.94. This past week, I made my stop at Fred Meyer for Senior Discount Day, spending $31.34. I picked up 4 gallons of milk, instant coffee, boneless/skinless chicken breasts (Valentine's Day), 8 oz. mushrooms (Valentine's Day), 4 green peppers, 1 can of mixed nuts, 2 pounds of dipping chocolate, and 4 jars of peanut butter. Most of these items were on clearance.
I have $94.60 remaining for February. I already used 1 gallon of milk for a batch of yogurt and 3 of the peppers in dinners this week. The mushrooms were marked down, so I'll cook them up this afternoon and freeze to save to go with the chicken breasts on Valentine's Day. I plan on using some of the melting chocolate to make mixed nut clusters for my turn at coffee hour treats at our church (and of course, a few for ourselves, too).
What we ate this past week . . .
I have $94.60 remaining for February. I already used 1 gallon of milk for a batch of yogurt and 3 of the peppers in dinners this week. The mushrooms were marked down, so I'll cook them up this afternoon and freeze to save to go with the chicken breasts on Valentine's Day. I plan on using some of the melting chocolate to make mixed nut clusters for my turn at coffee hour treats at our church (and of course, a few for ourselves, too).
What we ate this past week . . .
Friday
tomato-basil soup (frozen chopped basil)
pesto focaccia (pesto made last summer and frozen)
deviled eggs (garnished with kale microgreens)
gingerbread cake
Saturday
bean and ham tacos in homemade fried flour tortillas
canned green beans
carrots sticks
leftover cake
Sunday
scrambled eggs
potato, carrot, and onion hashbrowns
orange wedges
Monday
curried pumpkin and peanut soup
cinnamon-raisin swirl bread
blackberry jello
Tuesday (daughter's day to cook)
vegetable, egg,hot dog, and tofu fried rice
Wednesday (other daughter's day to cook)
pizza mac and cheese
lentil sprout salad
orange wedges
cookies
Thursday
beef and bean chili
tortilla chips
carrot sticks
assorted leftover cookies
That was our week of suppers. What was on your menu this past week?
