Weekly Grocery Update

Weekly Grocery Update: What I Spent, Bought, & Ate (2.3.2016)

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Well friends, I did not meet my $15 grocery budget goal. Unfortunately I went over by quite a bit and spent $24.33. Luckily I didn’t spend anything the week before so I should still meet my first month pantry rotation goal of $60 total. I’ll keep you posted!

Here’s what I bought:

1 bag tortilla chips, 1 jar jalapeno peppers, 1 bunch cilantro, 1 bunch mint, 6 large carrots, 1 red bell pepper, 1 yellow bell pepper, 1 box mushrooms, 2 pounds oats (not pictured: 4 oranges, 1 bunch of spinach)

It’s a little crazy that such a small amount of groceries costs so much, but we live in NYC and everything is expensive here! I like to highlight this fact to show that we’re able to live frugally not because of where we live, but in spite of it. Life is all about being resilient!

Here’s what we ate:

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THURSDAY- Raw Kale Salad with sliced peppers, marinated mushrooms, and grated carrots with a spicy hoisin sesame dressing
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FRIDAY- Chickpea Herb Croquettes, Saffron Tumeric Rice with peas, Roasted Arabic 7 Spice Carrots, and Dill Yogurt Sauce

Croquettes always impress people and they’re stupidly easy to make. Technically speaking croquettes are classically fried, but I bake mine because it’s easier, cheaper (you save on oil), and lower calorie. These simple beauties are nothing but chickpeas, fresh mint, fresh cilantro, other spices, an egg, and breadcrumbs. I just roll them up, coat them in breadcrumbs, and bake them on a cookie sheet for an hour at about 400 degrees.

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SATURDAY- Beef Taco Casserole with homemade salsa, black beans,  corn, ground beef, peppers, fresh cilantro, homemade enchilada sauce, and layers of tortilla chips and cheese

I love haute cuisine and I think molecular gastronomy is endlessly fascinating, but there’s something to be said for cooking simple food that people like. You probably won’t see Beef Taco Casserole on the menu at Le Cirque anytime soon but I’ve yet to meet someone who doesn’t absolutely freak out over this casserole. I use this easy enchilada sauce recipe from budget bytes and I wing everything else. I also created a detailed vegan version of this recipe that’s just as creamy and delicious.

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SUNDAY & MONDAY- Balsamic Vegetable Pasta with garlic, peas, mushrooms, yellow bell peppers, chopped tomatoes, kale, and herbs

While I do try to make pizza most Mondays this week we had so many pasta leftovers that I couldn’t justify it. Saving money definitely requires flexibility! If you’re married to a strict weekly meal plan you will have a much harder time eliminating waste and slashing your budget.

TUESDAY- I wasn’t feeling too hot on Tuesday night so we ordered a couple of sandwiches and fries from a nearby restaurant. Ok, and a huge slice of cheesecake. I try not to beat myself up about ordering food every once in a while, especially if I’m under the weather, but I hate that 2 dumb sandwiches and a piece of cheesecake cost more than the rest of our entire weekly food budget. 

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WEDNESDAY- Spinach Salad with Jerk Chicken and black bean and corn medley 

That’s all kids. Hope you’re having a fabulously frugal week!

 

 

 

 

 

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