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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