This week’s meal plan:
- Crock Pot Turkey
- Spaghetti Squash w/Spinach, Ricotta, Pasta Stuffing
- Meatball Soup
- Stuffed Cabbage Stoup that I took out of the freezer
- Sardine Salad
- Leftovers from those awesome dinners!
Fruits and veggies: Broccoli, Asparagus, Brussels Sprouts, Cauliflower, Celery, Carrots, Cucumber, Avocado, Pear, Grapefruit, Grape Tomatoes, Salad
I’ve been reading a few blogs this past week about grocery shopping and budgeting. Tina from Carrots’n’Cake has a budget of $300/month for two people. Chelsey from Clean Eating Chelsey has a budget of $250/month for two people. I don’t really have a grocery budget. I track what we spend, and we make sure our spending isn’t out of line. But I don’t have a set amount to spend. I make a list and try not to buy too many things that aren’t on the list. When I buy things that aren’t on the list, that’s when I end up wasting food. For me, what is most important is that what I buy gets eaten. I’ll pay extra for organic, whole, real foods, if it all gets eaten. But to throw something away is what makes me feel wasteful. What I do now is, when I see something I want while grocery shopping, I write it down. When I get home, I decide whether I really want it, and if so, I add it to the list for next time.