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Recap, Days 20 - 26

Sunday, November 11, 2012

Average daily calories - 1730
Average daily fat - 131 grams (68%)
Average daily protein - 102 grams
Average daily total carbs - 39
Average daily fiber - 14 grams
Average daily net carbs - 25

Average daily estimated cost of food eaten - $3.61

Gained 3/10 of a pound

  


Saturday, Day 26

Sunday, November 11, 2012

I'll be glad when this month is over and I can get back to eating what's in the fridge! My plan at this point is to continue to price out each day's food, but not to worry about whether I can buy it with the month's budget. So I'll eat the feta and parmesan and beef and stuff like that that I already have that I haven't been able to fit into this month's budget. But I'm still going to try to keep it under $4.30 per day or $130 for the month.

Saturday's food -
B - eggs scrambled in chicken fat
L - Peanut Butter Chicken and Vegetable Soup
Snack - macadamia nuts
S - tuna casserole, roasted green beans with bacon grease
T - tea with splenda

The macadamia nuts were an unnecessary splurge. Unnecessary because I didn't need them but especially because I don't even particularly like macadamia nuts! I was at the health food store getting some sliced almonds for Thanksgiving, saw the macadamias, and decided to get some. I should have gotten pecans, instead. Not only are they a lot cheaper, I like them a lot better, too. If you're going to splurge, make it count!

Estimated cost of the food eaten, including the macadamia nuts - $5.56

  
  Member Comments About This Blog Post:

DIET_FRIEND 11/11/2012 5:51PM

    They are expensive nuts, but I kinda like them. Also they were highly recommended when I ate carb free.

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Friday, Day 25

Saturday, November 10, 2012

B - soup of eggs, broth, and Veggie Veggie Stuff
L - salad of chicken, celery, tomatoes, mayo and sunflower seeds
S - Spaghetti Squash and Chicken Casserole
T - tea with cream and gelatin

Estimated cost of food eaten on Friday - $4.00

  
  Member Comments About This Blog Post:

BUDGETMAW 11/10/2012 8:12PM

  I thought you'd be able to see the recipe from my food tracker, but apparently you can't. So here goes.

SPAGHETTI SQUASH AND CHICKEN CASSEROLE
(adapted from the book 2001 Chicken Recipes)

3 T rendered chicken fat or butter
100 g sliced fresh mushrooms
100 g chopped onions
25 g chopped celery
3 T minced red bell pepper
2 c boneless skinless chicken, cut into bite-sized pieces
2 c cooked spaghetti squash
100 g cooked broccoli, slightly underdone
1/8 t garlic powder
pinch of crushed dried savory
c sour cream or unflavored yogurt
c shredded cheddar or Swiss cheese

Position a rack in the center of the oven and preheat to 350. Melt the butter in a large skillet set over medium heat. Add the mushrooms, onion, celery, and bell pepper and cook, stirring frequently, until tender. Add the chicken, spaghetti squash, broccoli, parsley, salt and pepper, garlic powder and savory and cook for about 5 minutes.

Blend in the sour cream, cooking until heated through. Remove from the heat, sprinkle on the cheese, allow to sit undisturbed for about 1 or 2 minutes, then spoon into a casserole or baking dish. Cover and bake for 20 minutes or until the chicken is fork tender and the cheese melted.

Makes about 6 cups, or 4 generous servings, at about $1.00 per serving, at today's prices around here.

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MARIE1615 11/10/2012 11:00AM

    what is your recipe for Spaghetti Squash and Chicken Casserole?

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Thanksgiving?

Friday, November 09, 2012

You may have noticed, hidden in among the Christmas stuff that's been in the stores since before Halloween, some hints that Thanksgiving is right around the corner. Two weeks from yesterday, to be precise. What are your plans for Thanksgiving this year? Will you be going low carb or traditional high carb? Budget or traditional excessive and expensive?

I will be having Thanksgiving dinner at my house. So far, I know it will be me, two students from China, and the mother of one of the students who happens to be here visiting. I hope that I'll have a bunch more students. I told them at the organization that matched me with my students that I'd have room for at least 4 more.

I have done low carb Thanksgivings the past few years, but I've never really thought about making it budget, too. While budget is not going to be the first thing I'll be looking at, I thought I'd play around with some ideas for reducing the cost while not reducing the flavor or the traditionalness of it. (One advantage to having foreign guests is that they have limited expectations about what it's supposed to be like!)

So, do you have any suggestions or plans or recipes or tips to reduce the cost of Thanksgiving dinner? Other than managing to get yourself invited to someone else's house, that is!

  
  Member Comments About This Blog Post:

KICK-SS 11/9/2012 5:14PM

    I'm hoping not to do anything for Thanksgiving - maybe going out to dinner somewhere... But no plans have been made. I do know I'm NOT cooking!! The one place I know I'll be invited is not where I want to go...

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DIET_FRIEND 11/9/2012 2:44PM

    Cook as much from scratch and keep it simple. Consider not adhering to traditional Thanksgiving foods. Look in your pantry and freezer to see what you have on hand already and think about ways to use it versus going out to buy everything. Try not to cook enough to have excessive left-overs that may not get eaten. Throwing food away is expensive! I would like your challenge! It would be fun to host foreign guests for such an American occasion as Thanksgiving Dinner! Have fun!

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Thursday, Day 24

Friday, November 09, 2012

B - eggs scrambled with mushrooms, tomatoes and onion in lard and chicken fat
L - Peanut Butter Chicken Veggie Soup
Snack - tea with splenda and cream
S - Tuna Casserole III (from Linda's website - basically a tuna/rice casserole with caulirice), butter broccoli and carrots

Estimated cost of food eaten Thursday - $3.89

Kadysmom, thanks for reminding me about recipes! As I said, I have thousands of recipes. Tens of thousands of recipes. But for some reason I wasn't using them. It even took me a few days after reading and responding to your comment to realize that I wasn't using them. So I made the tuna casserole last night, and plan to make a spaghetti squash and chicken casserole for supper tonight, and a quiche for lunch tomorrow and a few days beyond that. I have plenty of food - including meat - to get me through the end of the "month" (which ends next Thursday) with lots of variety. Thanks again!

  


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