For the month of June, I am participating in the Food Stamp Challenge hosted by Katy at The Non-Consumer Advocate. Our challenge is to try to spend less on groceries than what our family would receive if we were to receive food stamps. The average family receives $101 per person. I also have a 3 year old so we would qualify for $44 in WIC, which brings our total budget to $549 for the month. I hope that we will be able to spend less than that as I plan to donate the difference between our budget and what I actually spend to our local food bank.
Instead of showing you a picture of what I bought last week, I thought I would show you a picture of what I didn’t buy this month:
Although I was getting low on both olive oil and honey I didn’t buy replacements. I usually buy local honey, which costs $12 for 2 pounds and a large container of olive oil which runs from $8 – $12 depending on where I buy it. I chose to make use of what I had on hand rather than make an expensive purchase. I think this probably reflects the decisions which someone on a restricted food budget would make. (You can see a picture of one of my previous trips here, if you are interested in the type of food I did choose to buy). What items do you skip when your food budget is tight?
I also didn’t buy:
However, this time I didn’t have to make a sacrifice. My garden provided us with more than enough lettuces, spinach, chard (use stems like celery and leaves like spinach), radishes, onions, herbs, strawberries, and rhubarb. Once my garden is in full swing, I don’t need to buy much fruit and don’t have to buy any vegetables. Are you able to supplement your groceries with homegrown fruits and vegetables?
Raley’s $87.45
Smith’s $17.57
Total for month: $439.82
I spent $109.18 less than I budgeted for the June Food Stamp Challenge, which will be donated to our local food bank.
Menu Plan Week of June 28th
I have an abundance of chard, spinach, and lettuces, which is reflected in my dinner choices.
Monday – Veggie Burrito Bake, Spanish Rice, and Refried Beans. Dessert will be No Bake Cookies.
Tuesday – Asian Chicken Salad
Wednesday – Tacos, leftover Spanish Rice, and leftover Refried Beans
Thursday – Swiss Chard and Garbanzo Bean Soup and Salad
Friday – Use leftover taco meat to make Taco Salad
Saturday – Crock Pot Split Pea Soup and Salad
Sunday – BBQ Salmon, Basmati Rice, Serendipitous Asparagus, and salad. Dessert will be homemade ice-cream and Strawberry Cream Pie.
Do you have any recipes that use up lots of spinach, lettuce, or chard? If so, please leave me a link!
For more menu ideas, visit Menu Plan Monday.
Struggler says
I think we'd find that a very tight food budget, so I applaud you heartily!
Alea says
Thanks Laura and Angela, Both recipes will served at my house soon!
Money Saving Maine-iac, I decided to give our local bank the money so they could buy what they needed since they tend to get an odd assortment of items.
Money Saving Maine-iac says
These posts have been an eye opener Alea! Well done. Will you donate the cash or, being the savvy shopper you are, will see how far you can stretch the money and shop to donate?
Angela says
One of our new favorites, and it's easy to substitute ingredients (corn or flour tortillas, different kinds of greens, etc.) – just don't leave out the tequila! Yum.
http://www.vegetariantimes.com/recipes/10066?section=
I'm also going to try Laura's recipe- it sounds delicious, and easy, just what we love around here.
Laura says
You did REALLY well this past month!
We have also nearly run out of things like oil, sugar and flour, and I do not have the money in the budget to replace them (well, until this Friday). I also usually buy large size containers or packages of these items but just can't this month.
Have you made Spaghetti with Greens? VERY easy: wash and very coarsely chop a large amount of greens (spinach and chard work well); big pieces are OK. Cook spaghetti according to directions; about 3-4 minutes before the spaghetti is done, gradually add the greens to the pot and cook spaghetti until al dente. Drain the pasta and greens together, then toss with about 3 TBSP of olive oil and a little crushed garlic. Place pasta on a large plate and top with 1/3 cup grated Parmesan cheese and 3-4 TBSP toasted pine nuts. Toss just before serving.