A big part of my keeping to a budget has been menu planning. Each week I take a look at what’s in the cupboard and decide what to make for dinner each evening. Breakfast is every man for himself and lunch is dependent on whether the husband is home or not. Planning dinners has allowed me to shop sales and make sure the food we buy gets used and not thrown away. Plus I love to find recipes and then ignore them when I cook, the menu plan gives me a starting point. So let’s see what’s on for this week…
Saturday – clean-out-the-fridge scramble
Sunday – HOHO
No menu plan for the rest as we leave for Portland on Monday. Gone all week. Looking forward to a week of no cooking. Or at least no real cooking, hotel room lunches don’t count.
We are using a system that is somewhat based on $80/week for grocery and non-edible and the $50 a week budget. Each week we calculate how much we spent overall and I announce if we are under or over budget.
eating out – $125.01
grocery – $117.37
grocery non-edible – $14.57
We had a very active week. Which equaled a lot of eating out apparently. So what were all the groceries? I did not create a shopping list and am paying the price. Literally.
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