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What I Spent, What We Ate | January totals

What I Spent

I spent $135 on groceries this week, which I am a little surprised at because I went to Costco.

Washington's Green Grocer produce box

But yay me!

I’m ending this month with $689 in total spending, and I’d budgeted $750 because of it being a five week month.

January Grocery Spending ($150/week budget)

Week 1: $33

Week 2: $199

Week 3: $140

Week 4: $182

Week 5: $135

What We Ate

Saturday

The girls fended for themselves (sandwiches!) and Mr. FG and I went on a date.  Pizza again, because we both wanted it and because it IS very good for keeping us on budget. 😉

Sunday

Mr. FG and I made sweet and sour meatballs from Pioneer Woman, which we ate over rice.

Pioneer Woman sweet and sour meatballs

Monday

I tried a new recipe from the latest Cook’s Country: a curried chicken noodle soup. We gave it a thumbs up and it’ll go into the rotation.

curried chicken noodle soup

Also: it uses rice noodles, so it’s a naturally gluten-free option for those of you who avoid gluten.

Tuesday

We had chicken katsu with cabbage salad (recipe from Dinner Illustrated.)

Chicken breaded in panko crumbs is really, really good, and you are missing out if you haven’t tried that before!

In case you missed it before, here’s my full review of Dinner Illustrated.

Wednesday

I made burrito bowls with chicken (I used this marinade), mango salsa, cilantro, cheese, sour cream, lime rice, and lettuce.

Thursday

Washington’s Green Grocer sent me a couple of meals to try out, and we used the organic burger meal on Thursday. 

Washington's Green Grocer burger

The locally baked brioche buns were so, so good, and of course, I split, buttered, and toasted them before serving.

Washington's Green Grocer burger

Because that makes every bun better.

I also roasted a bag of organic fingerling potatoes from WGG.

roasted fingerling potatoes

I don’t know what it is about fingerlings, but they taste so sweet when they are roasted. I just use salt, pepper, and oil, and they are so delicious.

We had cucumbers and oranges from the produce box as well.

Friday

I’m planning to make chicken tacos on corn tortillas.

chicken tacos

And that concludes a week of meals for us!

What did you eat for dinner this week?

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Stacey

Monday 10th of February 2020

Monday - lemon, chicken, orzo soup Tuesday - Beef tacos Wednesday - I can’t for the life of me remember Thursday - crunchy baked ranch chicken breast with salad Friday - take out Chinese - we were all craving it and feeling like we needed to get out after 3 days of snow Saturday - smoked sausage and pepper penne Sunday - creamy chicken enchiladas ( made green sauce for the 1st time and it was delicious ) All in all everything was good! Trying to avoid the winter blahs and keep our meals interesting despite some cranky picky eaters.

priskill

Sunday 2nd of February 2020

Fun fact -- just made chicken salad using a $5 Friday Rotisserie chicken. Used up one jar of mayo and found another lurking in the way back. Plopped it into without thinking and then happened to check the date later-- Best by 6/2015. Yikes! tasted okay and not sick yet. Am throwing it out anyway :) Otherwise working on using up stuff in the 'frig and freezer.

Saturday: Italian dinner out with daughter and husband for his b'day (again) and going away for work dinner. I ordered a half serving of pasta; went home for daughter's cake and coffee. Sunday: Marked down Thai stir fry kit with added broccoli and a lone frozen chix breast. Monday: Cheap Mexican food with husband -- split some items to keep it low . Tuesday: Just me so discounted Amy's frozen veggie and bean enchilada dinner (delicious), broccoli Wednesday: Discounted Amy's frozen pasta bowl (meh), frozen corn and peas Thursday: Discounted frozen veggie "griller "burger that was yummy, baked potato, steamed broccoli Friday: $5 Friday rotisserie chicken, baked potato, salad Saturday: Infamous Chicken salad sandwich with mature mayo, tossed salad

kristin @ going country

Saturday 1st of February 2020

It seems appropriate that I'm late to the party because I was gone all day yesterday spending money on food. :-)

Saturday: Thin elk steaks (pounded, then fried), garlic bread, frozen peas

Sunday: Skillet of leftover hamburger, cooked potatoes, roasted onions with cheese and some ketchup and mustard to make a kind of cheeseburger casserole. Plus home-frozen green beans and frozen corn.

Monday: My husband made one of his special stews, this one with posole (hominy), pigs' feet, and chiles. The kids, amazingly, ate some of that, plus some of the leftover casserole. And carrot sticks.

Tuesday: Elk tacos with homemade corn tortillas, mashed squash from the freezer, home-frozen green beans, frozen corn

Wednesday: A skillet of leftover chili/potatoes/cheese, more mashed squash and frozen corn

Thursday: Brisket with caramelized onions, fried potatoes, baked beans made with pinto beans, more mashed squash, and home-frozen green beans. By this point, literally the only things in my produce drawers were a few lemons and a single carrot.

Friday: Store day. A trip to the Outside World takes all day, so we didn't get home until five p.m. Thus, we had a variety of leftovers, plus fried eggs and sliced cucumbers to round it out.

priskill

Sunday 2nd of February 2020

Well but your leftovers sound pretty fantastic ;)

Natalie

Saturday 1st of February 2020

My girl is now old enough to start eating more food with us, it's making cooking a lot more exciting! Sunday: Mango chicken tinga (from a Mexican slow cooker cookbook from the library) served over rice. We liked it, so it will get to live in my recipe box. Monday: Irish potato pie, to use up some potatoes that had been lingering in the kitchen. Tuesday: Husband had a church commitment, so it was a fend for yourself night. Wednesday: One skillet stuffed pepper casserole, an old favorite. Thursday: Skillet lasagna. We found a new favorite for my little girl, she devoured these noodles! Friday: Korean takeout, to celebrate husband putting in his two weeks. He's really excited for his new job :) Saturday (tonight): Leftovers.

gina

Saturday 1st of February 2020

I seem to have more veggies left over at the end of this week, so this weekend, we will play catch up! Monday - Char-grilled pork rib chop, steamed carrots, zucchini Tuesday - Dinner Salads with grilled Honey Mustard chicken, orange bell pepper, sugar snap peas, and kimchi Wednesday - the plan was tuna salad but we actually each ate out because I worked late and Hubby was at a class all day... Thursday - Red Lentil Soup from the crockpot which was wonderful Friday - Grilled chicken breast topped with bacon, cheese, and BBQ sauce, kale, sweet potato, birthday cake, wine {we were too tired to eat out to celebrate Hubby's birthday} Saturday - Turkey Pot Pie for two Sunday - Thin crust cheese pizza with sliced pears, prosciutto, arugula, carmelized onions, and goat cheese crumbles

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