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Week 1 at May 16 - 23 prices

Friday, May 17, 2013

Another week of not much in the way of good sales. Darn. That means a lot of eggs and chicken again, like last month. But I decided to have at least one new recipe each week to mix things up a bit.

Here's what is on sale this week -
Aldi -
- b/s chicken breast for $1.69/lb
- frozen cut broccoli for 85 cents per lb

Kroger -
- bone in and skin on chicken breast, thighs or drums for $.97 per lb
- hamburger patties for $4.77/3 lbs - I'll have to check and see if there's anything but meat in them
- eggs for $1.00/dozen
- zucchini for 97 cents per lb

Marsh -
- whole boneless pork loin for $1.99/lb
- whole chickens for 88 cents per lb
- Perdue whole chickens for 99 cents per lb
- butter for $1.50/lb

Not much of a selection, is it?

Anyway, here are my menus for Week 1. It’s also entered in my Nutrition Tracker as April 2010.

Day 1 –
Breakfast – MIM/OMM with butter, eggs with butter
Lunch – Caribbean Pumpkin Soup, carrots, devilled egg
Supper – chicken skins, coleslaw

Day 2 –
Breakfast – barley with butter and cream, strawberries
Lunch – salad of tuna, egg, lettuce, dressing, sunflower seeds
Supper – roasted chicken leg, Hellzapopin Cheese Cauli-rice

Day 3 –
Breakfast – cheese omelet
Lunch – Caribbean Pumpkin Soup, devilled eggs
Supper – Dump Sticky Chicken, frozen broccoli

Day 4 –
Breakfast – sausage and eggs
Lunch – salad of Dump Sticky Chicken, celery, sunflower seeds and mayo
Supper – catfish, coleslaw

Day 5 –
Breakfast - MIM/OMM with butter, eggs with butter
Lunch – Curried Egg and Cauliflower Salad
Supper – Broccoli, Spinach and Chicken Casserole, cucumber salad

Day 6 –
Breakfast – sausage and eggs
Lunch – Caribbean Pumpkin Soup with sour cream, devilled eggs
Supper – Dump Sticky Chicken, broccoli

Day 7 –
Breakfast – barley with butter and cream, strawberries
Lunch – Broccoli Sausage Quiche, salad
Supper – roasted chicken, Hellzapoppin Cheese Cauli-Rice

The food eaten cost about $24.12 for the week, or an average of $3.30 per day.

I averaged 1764 calories per day, 136 grams of fat, 94 grams of protein, 44 grams of total carbs, 16 grams of fiber, and 27 net carbs per day.

Here are links to the recipes.

Caribbean Pumpkin Soup - recipes.sparkpeople.com/recipe-detai
l.asp?recipe=2295756


Hellzapoppin Cheese Cauli-Rice - recipes.sparkpeople.com/recipe-detai
l.asp?recipe=2487781


Dump Sticky Chicken - recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2485044


Broccoli, Spinach and Chicken Casserole - recipes.sparkpeople.com/recipe-detai
l.asp?recipe=2487788


Broccoli Sausage Quiche - recipes.sparkpeople.com/recipe-detai
l.asp?recipe=2477733

  


Lard and Suet

Thursday, May 16, 2013

I've been mostly using butter for cooking in these last couple of months, because it doesn't seem like there's much in the way of drippings to cook in. Of course, if you do have drippings, it's cheaper to cook in them because they're free. The sausage drippings, for example, are good for cooking just about anything in.

One thing that I have access to that you may not is fresh lard. Not the hydrogenized kind that you get in the grocery store. Stay away from that! But fresh from the farmer's market and from pastured, mostly organic pigs. The last time I noticed it was $2 per pound, which is about what butter costs. The lard is much better for you. I had forgotten about the lard, both for this blog and for my own cooking. I'll have to look for some at the FM this weekend.

Suet is similar to lard, except it's beef instead of pork. Lard is rendered pork fat. Suet is rendered beef fat. The big difference is that I can buy lard but not suet. I can, however, get tallow (chunks of beef fat), and render it myself. It's not hard and there's little hands on time or effort. Suet doesn't have as much flavor as lard, but there is a local farmer who is willing to give it to me for free so I take it. His beef is not certified organic, but it's 100% grass fed on land that he has farmed for years with no pesticides, herbicides, etc., and he doesn't give his cattle antibiotics or hormones, so it's mighty durn close. He just hasn't gone to the expense of getting certified.

Anyway, my point is that if you have a chance to get fresh lard or suet or tallow from good, healthy sources, you might want to consider it. It works for frying or cooking just about anything, and I've even used lard in MIMs. Butter is better as a spread, though.

  


Final recap of month at May 9-16 prices

Wednesday, May 15, 2013

I think I did pretty well, considering that hardly anything I was interested in was on sale. Here's a round-up of what I ate -

Breakfasts-
barley w/cream and butter, eggs w/butter
sausage and eggs
yogurt w/cream, sunflower seeds, cinnamon and flaxmeal
MIM/OIM w/butter, cottage cheese
Donut Muffin w/butter, cottage cheese w/sunflower seeds
Donut Muffin w/butter, eggs cooked in butter
Scrambled eggs with sour cream
Baked Tomato Eggs
eggs poached in butter and cream
Strawberries with various breakfasts as otherwise listed

Lunches -
Cabbage & Mackerel Salad, with or without devilled eggs
Salad of chicken, celery, sunflower seeds, mayo, egg
cheese omelet, with or without salad
salad of Curried Chicken Loaf, cabbage, onion, mayo, sunflower seeds
salad of tuna, celery, sunflower seeds, mayo, egg
Emerald Soup w/eggs
Cabbage Salad w/turkey franks
soup of broth, eggs, tomatoes, spinach; devilled eggs
Chicken Spinach Soup
Pumpkin, Cabbage and Chicken Stoup, with or without sour cream
Pumpkin, Cabbage and Chicken Stoup with peanut butter stuffed celery

Suppers -
chicken with tomato and dressing
Curried Chicken Loaf, sweet potato w/butter
Dump Sticky Chicken, with cauli-rice, or cabbage, or broccoli, or carrots, or green beans
Sausage and Hominy Casserole
Low Carb Taco Bake w/lettuce, ranch and tomatoes
fried cabbage with turkey franks and onion
Chicken and Cabbage LoMein
Chicken Sausage Casserole
Hamburger Barley Soup

I would guess that there's a lot more variety - including not just different names but actually different tastes, appearances, etc. - than there is in many households that aren't on this strict a budge!

So I did all this for $120.69, and got over a pound of meat (which includes eggs and cheese) and almost a pound of veggies per day. Not too bad, if I do say so myself!

Next "month" is apt to be pretty similar, as there aren't many good buys next week, either. I really lucked out the first two months, when pork was on sale for 98 cents a pound and hamburger for $1.97 a pound.

  
  Member Comments About This Blog Post:

NAYPOOIE 5/15/2013 5:59PM

    You are my hero.

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Shopping list for month at May 9 - 16 prices

Wednesday, May 15, 2013

I went to Aldi today and checked prices. They are almost all the same as they were a few weeks ago when I did my original price list. I didn’t make it to Walmart, but since almost everything that wasn’t on sale somewhere was priced at Aldi, I’ll call it good for this week. Here’s my shopping list for 28 days, at May 9 -16 prices. *Means it was on sale.

*4 lbs b/s chicken breast @$1.87/lb
10 bag of chicken leg quarters @$5.90 per bag
*2 lbs ground chuck @$2.47/lb
1 lb ham hock @1.98/lb
1 lb Italian sausage @ $2.50/lb (guessed at this price)
1 lb turkey hotdogs @ 99 cents per lb

2 lbs butter @2.19/lb
24 oz cheddar cheese @$1.79/8 oz
*2 pints cottage cheese @ $1.00/pint
8 oz cream cheese @ $1.19/8 oz
9 dozen eggs @ $1.21/dozen
8 oz mozzarella @ $1.79/8 oz
*1 pint sour cream @ $1.00/pint
*1 quart yogurt @ $2.00/qt

7 lbs cabbage @ 44 cents/lb
2 lbs carrots @ $1.29/2lbs
1 head cauliflower @ $2.58/head
1 head celery @ $1.68/head
1 lb frozen broccoli @ 98 cents per pound
1 bag frozen spinach @ $1.98/26 oz bag
1 head garlic @ 35 cents per head
2 cans green beans @ 49 cents per can
3 pack of romaine @ $2.49/pack
3 lbs onions @ $1.89/3 lbs
*1 lb strawberries @ 99 cents per pound
12 oz sweet potatoes @ $1.00 per pound (guessed at this one)
*3 lbs tomatoes @ 99 cents per lb

1 can baking powder @ $1.00/can (guess)
1 lb barley @ $2.00/lb (guess)
1 can coconut milk @ $2.49/can
1 jar salad dressing @ $1.39/16 oz jar
1 big can hominy @ $1.58
2 cans mackerel @ $1.38/14 oz can
1 jar mayo @ $1.99/30 oz jar
1 jar mustard @ $1.19/12 oz jar
1 bottle canola oil @ $2.69/48 oz
1 can pumpkin @ 99 cents per can
1 bottle soy sauce @ $2.00/smallest bottle (guess)
1 bottle liquid splenda @$2.98/bottle
1 can tomato paste @ 39 cents per can
1 can tomato sauce @ 29 cents per can
3 cans tuna @ 69 cents per can
1 jar vinegar @ 99 cents per jar

9 oz almonds @ $5.99/lb
Little dab of cayenne @ 50 cents (guess)
1 jar chili powder @ 50 cents per jar
1 jar cinnamon @ 50 cents per jar
Little dab of curry powder @ 50 cents (guess)
18 oz flax seed @ $1.99/lb
1 jar onion powder @ 50 cents per jar
Little dab of oregano @ 50 cents (guess)
5 oz natural, grind your own peanut butter @ $3.39/lb
1 jar pepper @ 50 cents (guess)
1 box salt @ 39 cents per box
1 lb sunflower seeds @ $2.50/lb
Little dab of thyme @ 50 cents (guess)

Total cost for 28 days was $120.69, or $4.31 per day. I used up most of it, except, of course, for some of the canned things (there’s lots of oil and mustard left!) and the seasonings. The seasonings that I got “little dabs” of I’m assuming I got at the co-op, which is expensive but it’s bulk so I can truly get just a little dab.

  
  Member Comments About This Blog Post:

BUDGETMAW 5/15/2013 6:56PM

  I was surprised a few weeks ago when I priced my actual shopping list at Aldi and at Walmart, and Aldi was lots cheaper. On almost everything.

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TLG71567 5/15/2013 6:05PM

    Wow, that's impressive. I think we spend about $500 a month on groceries. It kills me. I can't stand how expensive it all is. I need to check out Aldi and see if it would be cheaper. emoticon

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Week 4 at May 9 - 16 Prices

Wednesday, May 15, 2013

I really scrambled to use things up in Week 4. I had done preliminary menus and found that I was over-budget but had quite a bit left over. Some tinkering and I was able to use up almost everything (the meat, dairy, eggs and produce that is) and get back under budget for the month. Well, I think I’m under budget. I need to verify the prices this week (May 9 – 16) on staples. I’m confident about most of them, but need to check on eggs and produce, especially cabbage and onions. They, and eggs, seem to vary the most. Assuming that prices are the same as they were 3 weeks ago when I did a full check on prices, and that I have guesstimated correctly at things that weren’t on my list then, I spent $120.80 on this month’s groceries. I’ll give an update and grocery list after going to the store, which will probably be this afternoon.

In the meantime, here’s my menus for Week 4.

Day 22 –
Breakfast – Baked Tomato Eggs (with 3 eggs instead of 2, and cheddar instead of Jack cheese)
Lunch – Pumpkin, Cabbage and Chicken Soup, devilled eggs
Supper –

Day 23 –
Breakfast – eggs poached in cram and butter
Lunch – Cabbage and Mackerel Salad
Supper –

Day 24 –
Breakfast – Donut Muffin with butter, eggs with butter
Lunch – cottage cheese omelet; lettuce with dressing, tomato and sunflower seeds
Supper –

Day 25 –
Breakfast – Donut Muffin with butter, eggs with butter
Lunch – Pumpkin, Cabbage and Chicken Soup, celery with peanut butter
Supper –

Day 26 –
Breakfast – eggs poached in cream and butter
Lunch – Pumpkin, Cabbage and Chicken Soup, celery with peanut butter
Supper –

Day 27 –
Breakfast – Donut Muffin with butter, eggs with butter
Lunch – salad of tuna, egg, mayo, celery, tomato and sunflower seeds
Supper –

Day 28 -
Breakfast – Donut Muffin with butter, cottage cheese with sunflower seeds
Lunch – Mackerel and Cabbage Salad
Supper – Low Carb Taco Bake, lettuce, ranch dressing, tomatoes

I averaged 1770 calories per day, 129 grams of fat, 101 grams of protein, 42 grams of total carbs, 12 grams of fiber (that's too low), and 30 net carbs per day.

I was aiming for around 50 net carbs per day, but found that hard to do. Not because of the budget, but because I've eaten fewer carbs than that for so long. Looking back over my menus and recipes, I could have added a bit of barley to some of the casseroles and soups to increase the net carbs and the fiber, at little additional cost. However, there are a lot of folks who think that grains of all kinds are toxic to humans and that we shouldn't be eating them at all. And unfortunately barley has gluten so it's not good for people with gluten sensitivity. But it's fairly low on the glycemic index, especially for a grain. Speaking of which, when I checked on barley, I also checked on oatmeal and sweet potatoes, both of which are a lot higher than I thought they were. Way higher. I left the sweet potatoes in, but went back and changed the oatmeal to barley for the few breakfasts where I had said oatmeal.

Here are links to this week's recipes -

Baked Tomato Eggs - recipes.sparkpeople.com/recipe-detai
l.asp?recipe=2479843
(I used 3 eggs and cheddar cheese)

Donut Muffin - lowcarbdiets.about.com/od/breads/r/d
oughnutmuffins.htm


Mackerel and Cabbage Salad - recipes.sparkpeople.com/recipe-detai
l.asp?recipe=2457505


Pumpkin, Cabbage and Chicken Stoup - recipes.sparkpeople.com/recipe-detai
l.asp?recipe=2369157


Chicken Sausage Casserole - recipes.sparkpeople.com/recipe-detai
l.asp?recipe=2481104


Hamburger Barley Soup - recipes.sparkpeople.com/recipe-detai
l.asp?recipe=2486579


Low Carb Taco Bake - recipes.sparkpeople.com/recipe-detai
l.asp?recipe=2485289


  


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