It's taken me longer than usual to finish this post. The week got off to a busy start, and I am easily distracted. ;) I apologize for the delay. I'll be posting "What We Spent" too, later this evening.
We had a pretty good week last week: Lots of good food on the table and we stayed well within our food budget. I even had an entire day off from cooking: My husband took over all the household chores on Wednesday. He did a very good job too!
Having received our Good Food Box on Monday, we needed very few additional groceries during the week. Our total expenditures for the week were $10.29, bringing our month's grocery total to $106.43.
There's more March than February this week so I'm calling last month's budget closed as of Sunday, Feb. 26. Our total budget allotment for the month was $150.00 so we came in 29% under budget! I'm feeling pretty good about that.
We had a pretty good week last week: Lots of good food on the table and we stayed well within our food budget. I even had an entire day off from cooking: My husband took over all the household chores on Wednesday. He did a very good job too!
Having received our Good Food Box on Monday, we needed very few additional groceries during the week. Our total expenditures for the week were $10.29, bringing our month's grocery total to $106.43.
There's more March than February this week so I'm calling last month's budget closed as of Sunday, Feb. 26. Our total budget allotment for the month was $150.00 so we came in 29% under budget! I'm feeling pretty good about that.
Here’s what we ate last week:
Monday, February 20:
- Breakfast – Oatmeal and applesauce
- Supper – Vegetarian lasagna, a salad of leaf lettuce, red onion, and shredded carrot with a red wine vinaigrette, butterscotch pudding for dessert.
Tuesday, February 21:
- Breakfast – Canned pears with blackberries, toast
- Supper – Savoury pancake and fried egg sandwiches, mandarin oranges
Wednesday, February 22:
- Breakfast – Cherry oatmeal muffins (made with this recipe, subbing homemade Bing cherry pie filling and 1/2 teaspoon of almond extract for the pear sauce), kiwi fruit
- Supper – Slow cooker garlic pork roast and potatoes, a salad of cucumber, pickled beets, and red onion with yogurt dill dressing, apples
Thursday, February 23:
- Breakfast – Leftover muffins, mandarin oranges
- Supper – Carrot and lentil soup made with the pork stock made from Wednesday’s roast pork and the carrots that were used to make the stock, cornmeal dumplings, kiwi fruit
Friday, February 24:
- Breakfast – Wheat and white biscuits, rhubarb and berry jam, apples
- Supper – Broccoli and cheddar quiche, brown rice, a salad of leaf lettuce, red onion, celery, and chick peas with homemade Thousand Island dressing, leftover canned pears with blackberries
Saturday, February 25:
- Breakfast – Leftover quiche, apples
- Supper - Corned beef and cabbage casserole, boiled potatoes, peas, corn, orange harvest cake
Sunday, February 26:
- Breakfast – Cottage cheese, canned peaches
- Supper – Corned beef and cabbage hash, poached eggs, leftover orange harvest cake.
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