BUDGETMAW   15,743
15,000-19,999 SparkPoints
BUDGETMAW's Recent Blog Entries

Thursday, February 8

Friday, February 08, 2013

Whoa! I almost put the date in as June instead of February! Wishful thinking, maybe?

Anyway, yesterday's food, in February, not June -

Breakfast - MIM with lard and splenda; tea w/gelatin and splenda and coconut milk
Lunch - soup - homemade bone broth (the base of all of my soups), mushrooms, tomatoes, frozen spinach, lard, eggs
Supper - pork shoulder steak, lard, broccoli
Evening tea - tea w/splenda and gelatin

Total cost of food eaten - $3.56. And that's with 13 oz of pork steak! But mostly the higher than usual cost is because of the broccoli (62 cents) and the mushrooms (66 cents). They both needed to be used up, so I used more of both than I would have otherwise. And I would be using frozen broccoli instead of fresh if I were really trying to cut costs. But it's still not a bad cost of food for the day.

  Member Comments About This Blog Post:

EVIE4NOW 2/8/2013 10:02AM

  Wow. Good for you. I have never tried to put it into costs before.

Report Inappropriate Comment

Wednesday, February 6

Wednesday, February 06, 2013

Today's food -

Breakfast - MIM, tea w/gelatin and splenda
Lunch - soup - broth, chicken, mushrooms, tomatoes, lard, fresh herbs
Supper - salad - Taco Zucchini Casserole, cabbage, Italian dressing, lard
Evening tea - tea w/splenda, gelatin, coconut milk

My mushrooms have about had it and need to used up ASAP. Same with the broccoli and tomatoes. It doesn't make any sense to let food go to waste just because I'm trying to keep the cost of the food I actually eat down!

  Member Comments About This Blog Post:

BUDGETMAW 2/7/2013 7:49AM

  The veggies are expensive ones I got before I started this Food Stamp Challenge. (Seems like I always start a challenge right after I buy stuff that isn't appropriate for that challenge!) It's stuff that I normally eat, but I hate to eat it now, when I'm trying to keep the cost of what I eat below $3.33 per day - or, ideally, below $3.00. 66 cents worth of mushrooms or 50 cents worth of broccoli per serving really adds up! So some days, like yesterday, are higher than usual because I'm using up expensive stuff that I bought before the Challenge.

Another "problem" I have is that the freezer on top of the fridge is chock full of leftovers, and most of them are "too expensive" to eat on this challenge, too. What a nice problem to have - too much food!

Report Inappropriate Comment
DIET_FRIEND 2/6/2013 9:37PM

    I have to work to keep food from spoiling.

Report Inappropriate Comment
NANCYPAT1 2/6/2013 7:54PM

    Sounds like you have a plan in place. Use up those veggies and/or cook and freeze some of the stuff you are at risk of wasting. Tomato sauce or something like that - broccoli soup add the mushrooms into both the sauce and the soup - then it won't matter too much that they are no longer PERFECT. You can do this - the adjustments in your eating may require some adjustments in your buying too. I know when I first started making healthier portion sizes and less food in general, I threw away a lot until I got the hang of buying what I was eating. YOU CAN DO IT. Don't get frustrated.

Report Inappropriate Comment

Tuesday, February 5

Tuesday, February 05, 2013

Today's food -

Breakfast - Muffin in a Minute; tea w/splenda, gelatin
Lunch - Spinach and Chicken Soup
Supper - salad - lettuce, herb dressing, Cuban Cauli-rice
Evening tea - tea w/splenda and gelatin

Total cost of food eaten today - $3.07


Chicken and Spinach Timbales

Tuesday, February 05, 2013

Well, the Chicken and Spinach Timbales I made last night didn't turn out so good. They tasted ok, but they were supposed to stay molded, and they didn't. I thought maybe they needed more egg, as another recipe I have calls for 2 eggs, but then I noticed that it also calls for twice as much milk. I may try it again using another egg anyway. Or maybe I'll just make mini-quiche instead.

By the way a timable is a sort of individual mini-quiche sort of thing without any cheese. I got the recipe from Good Housekeeping's Book of Good Meals, copyright 1927. It calls for leftover cooked meat and leftover cooked vegetables, both chopped fine; and eggs and milk to make a custard. You put the meat and veggies in the bottom of timbale cases (or custard cups), then pour the custard over the top. Put the timbales or custard cups in a water bath and bake until set. It was an interesting experiment in using up leftovers, anyway. And the leftover timbales (I made two servings of two timbales each) were delicious today when added to some chicken broth to make a Chicken and Spinach Soup!

  Member Comments About This Blog Post:

BUDGETMAW 2/6/2013 9:55AM

  That's an idea. I'd still need to add another egg or maybe some pork rind crumbs or coconut flour or almond flour. But it's definitely an idea! I was really hoping to get the timbales to work, though. It just seems like a neat little old lady sort of thing to serve for a summer luncheon. Which is probably not at all the way they would have been served a hundred years ago, since they're made with leftovers.

Report Inappropriate Comment
DIET_FRIEND 2/5/2013 4:49PM

    Sounds good. Maybe you could just make them in muffin tins.

Report Inappropriate Comment

Monday, February 4

Monday, February 04, 2013

Today's food -

Pre-breakfast - egg with mayo
Breakfast - eggs fried in drippings; tea w/splenda, gelatin, coconut milk
Lunch - Taco Zucchini Casserole, cabbage (sort of a taco salad thing)
Snack - tea w/splenda
Supper - Chicken and Spinach Timbales, carrot salad (carrot, mayo, splenda, cinnamon, sunflower seeds)
Evening tea - tea w/splenda and gelatin

Total cost of food eaten today - $3.49


First Page  1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 Last Page