Day 8–Starting Week 2–Budget and Menu

English: Green, yellow and red bell peppers fr...

I am terrible with budgets. But, our family needs to budget for necessities and yours probably does, too. Our goal is to eat sustainable and/or locally produced food for 75% of our meals on $100 per week. We went over last week (darn you, New Years Eve :-)), but I rationalized that with a holiday dinner. So, how about this week? Here is how we spent our food budget in preparation for week 2:

  • Mae Farm meats (chicken, bacon, eggs):          $20.64
  • Heaven on Earth organics (turnips w/greens, dino kale, green peppers, tomatoes, onions):          $20.00
  • Trader Joes (tortillas, sour cream, cheese, oranges, frozen fruit):          $26.61
  • Lowes Foods (yogurt, green split peas, Kosher salt, can of pumpkin): 10.18
  • Whole Foods (ground bison, green lentils): $24.67

Total:  $102.10 (we are almost there!)

So, what are we eating for that? Here is our menu for the week:

  • Sunday–Roast chicken, turnips 2 ways (mashed and greens w/bacon)
  • Monday–Bison, green lentil and pumpkin chili, sour cream corn muffins (local corn meal left from last week)
  • Tuesday–chicken quesadillas (using leftover roast chicken), quinoa
  • Wednesday–leftover chili and corn muffins
  • Thursday–green split pea soup, homemade biscuits
  • Friday–leftovers
  • Saturday–out; extended family holiday dinner @ restaurant

Breakfasts are oatmeal or pumpkin muffins with fruit smoothies.

Lunches are either leftovers or sandwiches and fruit

I’m proud of how we have done so far and look forward to trying out a few new recipes (the bison chili especially!). At this point, we are eating at approximately 60% organic or local/sustainable food. This next week should increase that a bit. Now, can we keep this up? That is a challenge!

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