Aldi (2 trips) = $76.20 and $44.62
Target = $45.80
Farmers Market = $40 (green beans, snap peas, strawberries, broccoli, cucumber, honey sticks, 2 packages of pierogies, bottle of wine from 6 Mile Cellar)
Giant Eagle = $38.27
We were a little over budget at Aldi this week (about $20) due to the fact that we had to restock when we got back from Chicago. My poor children had nothing to eat on Wednesday except dry cereal. M headed next door at 9 a.m. for breakfast.
I had to add a trip to Giant Eagle for FOUR THINGS this week, which was frustrating. I blame Father’s Day. Dan’s worth every penny of course! We got the salmon there — incidentally, two of my three children REALLY LIKE salmon; Dan could’ve bought twice as much, and I don’t think we would’ve had leftovers — plus ginger beer, bananas, and yogurt. As much as I have tried, I just have not found satisfactory yogurt at Target or Aldi.
Aside, the yogurt tangent version: I HATE fat-free yogurt, and I REALLY HATE fat-free Greek yogurt. If that’s is your preference, that is fine, but I want another option. The Target brand of low-fat yogurt is chalky. All the yogurt at Aldi is 0% fat. The brand I prefer the most is almost impossible to find — I think the brand name is Greek Gods? Greek Goddess? It ranges in fat content from 1% to 10%; their honey vanilla yogurt is delectable. I find it at a health food store near my office. Otherwise, it’s Stonyfield 1% French Vanilla, the 32 ounce container.
Aside from the Giant Eagle trip, though, I feel we did well! The $40 at the farmers market included some treats for the children (namely honey sticks and strawberries), plus I splurged on a bottle of wine to pair with the salmon I was going to make for Father’s Day dinner. I got there too late for eggs this week! Curses, foiled again.
Sunday: Grilled salmon with pesto and red peppers, rice, green beans
Monday: Ramen, tofu, frozen vegetable mix
Tuesday: Santa Fe Soup (recipe below)
Wednesday: Vegetarian chili and pierogies
Thursday: Fried rice, stir fried protein and vegetables
Friday: Sesame noodles
Saturday: Pizza and salad
Note: A lot of us Food Budget people seem to like coconut oil a whole lot. It has changed rice from something Flora will barely touch to something she asks for seconds and thirds of. I also use it when I make stovetop popcorn. Do you use it? If so, how?
Sante Fe Soup with Melted Cheese
Adapted from the Fix It and Forget It Cookbook.
2 cloves garlic
1 lb. soy crumbles (I use Morningstar Farms)
Chili powder to taste
1 can corn, drained
1 can kidney beans, drained
1 can diced tomatoes with green chilies
1 can diced tomatoes
1 lb. Velveeta cheese, cubed
1. Put olive oil and garlic in slow cooker; turn it on high. Let “saute” for about 5 minutes. (You can saute the garlic and crumbles in a separate pan and add to the slow cooker, but I like to minimize clean up where I can.)
2. Add soy crumbles and chili powder to taste. Stir and let warm through.
3. Combine the rest of the ingredients (minus the chips) with the soy crumbles in the slow cooker. Cover; cook on high for 3 hours.
4. Serve with tortilla chips as a side or crumbled on top.
Let’s see how everyone else is doing!