Is being just 3 days away from February a good enough reason for borrowing nearly $16 from the Feb. grocery budget? Please say yes! A lot of what I bought today will be used in Feb.

I had $30.71 left in the Jan. budget and I spent a total of $46.63 on groceries, today. $10 of that was for DD's snacks that she requested, since they are cheaper at the grocery store than at the student store on campus where she works (no employee discount on food).

Here's the break down:

Store 1:
4 pork chops (these were smaller than what I bought earlier) = $4.37
2 lbs. ground beef, $1.99/lb = $4.08
1 10 oz. pkt. pork sausage = $1.69

onions, $.20/lb = $.68
1 bunch spinach = $.69
1 bunch leeks (3 leeks) = $1.49
Brussels sprouts, $.99/lb = $.71
Green beans, $.79/lb = $.83
beets, $.59/lb = $.79
1 lb Carrots = $.40
1 cucumber = $.25

Cherries, $1.99/lb = $2.57
4 avocado, $.50@ = $2.00
Grapes, $.99/lb = $1.64
apples, $.79/lb = $1.35
tangerines, $.50/lb = $.87

1 pkt. pita bread = $.75
Total: $25.16

Store 2:
1 gal. milk = $3.19
1 loaf bread = $1.25
1 container store brand oats = $1.99
1 vegetable oil (48 oz) = $3.79
10 Luna bars for DD, $1@ = $10
And the deal of the day:
5 - 8oz. pkts. Farmer John sausage, $.25@ = $1.25
These had been on sale this week for $1.25 each, but these packages were on clearance for quick sale, so I stocked up!

Store 2 total: $21.47
Total spent today: $25.16 + $21.47 = $46.63

Total spent from Jan. grocery budget: $150 (entire budget)

Total spent so far from Feb. grocery budget: $15.92

Now the challenge is to come up with 3 meals + snacks for 2 for at least 1 week.

Bless, I do that all the time! LOL Especially on a day like today when it's a Saturday and I figure I have time to close out the month and start the February stuff.

Using under 10% of February's budget to take advantage bargains at the grocery is a great plan since food prices have increased substantively since last spring. Many of us wish we could run our kitchens as efficiently as Bless!

Thanks, ladies. Yes, I was OK with dipping into Feb. budget, since most of what I bought today will be consumed in Feb. I need to have that flexibility in spending, to take advantage of sales, etc.

Brunch today was scrambled eggs, bacon, fried potatoes.

Papaya for afternoon snack.

Dinner at aunt's house. She sent leftovers for tomorrow's dinner, too.

Sunday:
Brunch - pancakes, sausages, apple slices
Afternoon snack - choice of cookies, fruit, spicy snack mixes, etc.
Dinner - leftovers from dinner at aunt's; avocado pudding

Those are great fruit prices, at least $1/lb less than the northeast. Were they on sale?

Diane, Store 1, where I bought all the fresh produce, is an ethnic market in my neighborhood and they have the greatest variety of produce and good prices. I try to buy all my fresh produce from them. Store 2, is across the street from them, but it is one of the regular chains of supermarkets. Their fresh produce is priced higher, almost all the time. For example, their sales ad for this week states that the same, red seedless grapes I bought for $.99/lb at Store 1, are on sale for $1.99/lb with the store card; their tangerines are $.99/lb (a different type from what I bought for $.50/lb, but the type I bought is not available at the major chain supermarket). Their blackberries are on sale for $2/container, but blackberries (and blueberries) were selling for $.99/container at the ethnic store (I didn't buy any this week).

I think, if I was limited to shopping only at the regular, major chain supermarket, I would either have a higher grocery bill or, what is more likely, knowing me, I'd buy differently to keep to my budget.

I never thought to check out any ethnic stores. I'll have to look. Often around here they are not in the best of neighborhoods.

Grapes at $1.99 is still cheap here. I actually got cherries a few weeks ago for $2.99/lb! I rarely see that in the summer and they were very good too.

Lately we've had sales of buy one get one free for blueberries, but that is still $3.99 for the first pint. That is a "normal" price even in season. I have to figure out if my blueberry bush is still alive in the spring, and if I need two for fruit (they told me no).

Bless, good to know on the paprika/chili powder!

We're going to focus on not shopping this week.

I think we'll use the freezer meatloaf tonight. I may use some freezer turkey and do up some turkey pot pie pockets this week, and I'll make beef pies this week, too, from a freezer roast.

I have supplies for oatmeal and chocolate chip cookies, and peach pie, so desserts and treats are easy (we also stock popcorn!) I'll need to do up granola (mentioned before.)

Lunches will be sandwiches and other homemade bread options. Breakfasts, eggs/breakfast sandwiches, hot cereal, leftovers.

I will be ordering a produce basket tomorrow morning. $15 for $40 in produce (fruit and veg), and it helps get me out of food ruts, because each basket has a lot of variety. That won't arrive til Saturday, but it will affect my menu planning next week.

Today was a pricy shopping trip, but did some stocking up too.

Got 10 pkgs of imitation crab meat @ $1 per 8oz package(normally $3 each)
2lbs bacon
coffee cream
gallon milk
1 package texas cheese toast
4lb navel oranges
5 avocado
pint of greek yogurt
pint of avocado dip
2 8oz pkgs of garlic cheese spread
onion rolls
2 red onions
2 cheesecakes(frozen dessert for splurges over the next month-on sale at half price)
apple pie-SO's request also on sale at half price

dinner tonite was leftover french fries seasoned with garlic and cajun spices, and burgers with sauteed onions, avocado and avocado dip on onion rolls.

6 onion rolls now in freezer for future meals

leftover avocado and onion will be mixed with other leftovers in fridge for my lunch tomorrow.

SO ran over to help ex with a flat tire and she sent him home with homemade potato soup so he will take that for lunch tomorrow.

Browned the ground beef I bought and put 1/2 in the freezer for a later meal.

Added finely chopped onions, celery, tomato, and a grated carrot to the other 1/2. Then, put 1/2 of that mixture in the freezer for another day.

Added a cooked potato (finely cubed) and green peas to what was left in the frying pan. I was going to make meat pies with the ground beef/veggie mixture, using frozen puff pastry, but DD requested rice with the ground beef mixture. So, cooked the spinach, too, and we had rice, ground beef/veggie mixture and spinach for dinner, with sufficient leftover for tomorrow's lunches. Avocado pudding for dessert.

Put the pork chops to marinate - will cook them for tomorrow night's dinner, with leftovers for the following night.