The Growing Garden

It’s already been a month since I shared about beginning our garden and unfortunately nothing much has really changed! It seems life happened and had set our garden plans back – going out of town, dealing with getting our pool open and the water balanced and two busy weeks of transcribing for me! There has been a little progress, but not much!

Our one raised bed is showing progress, our two banana peppers are looking great and so are our 5 tomato plants {we were given these plants!} The other 3 beds still haven’t been built. We really need to get on it!!

We actually have a teeny, tiny pepper growing!

Our seedlings have not fared well (mainly due to me forgetting to water them a few days last week!) Our cantaloupes recovered from a few days without water and are looking good again. Now, we just need to build another bed so they can be transplanted!

Not much to report and I have a feeling I’m going to have to let go of some of my lofty gardening dreams this year!

Linked to: Frugal Gardening 101 at Amy’s Finer Things, Getting Freedom and Smockity Frocks

Grocery Budget & Meals: Week 2

I’m continuing to share about our grocery budget and meals this week! Last week, I gave you a glimpse into our pantry and shared what food we had stockpiled as well as a detailed plan.

We’re working with a $175 budget for the month of May. After last week’s grocery trip we had $125 left.

Our grocery trips this week:

3 Chickens (@$1.79/pound)

Total: $21.38

  • 6 Avocados $9
  • Chicken Sausage (marked down) $2.49
  • 4 Oranges $2
  • 2 boxes Whole Wheat Pasta $.98
  • 2 blocks Cheese $3.58
  • 1 box Butter $3.19
  • Plain Yogurt (organic) $2.69
  • Spaghetti Sauce $2.58
  • Northern Beans $1.89
  • Milk (organic) (marked down) $3.29
  • 4 bags Chips $3.96
  • 2 boxes Cereal $1.98
  • Annie’s Chocolate Bunnies $2.81

Total: $40.44 (minus coupon plus tax) $36.83

Grocery total for the week: $58.21

{$66.79 left in the grocery budget for the month.}

*Yes, I did purchase a few processed foods and chips! {We love those chips by the way!} We have pretty good eating habits but not perfect!

 

Our Meal Plan:

Monday

Breakfast– Cereal

Lunch– Lunch Out

DinnerChicken Soup (using broth from a boiled chicken)

To Do- Soak Pintos

Tuesday

Breakfast- Fruit & Yogurt

Lunch- Leftovers

Dinner-Small Group (make tortillas & guacamole)

To Do- Cook Pintos, Layout Venison, Make Bread, Make Mayo, Make Tuna Salad

Wednesday

Breakfast- Strawberry Smoothies

Lunch- JD-Tuna Salad; Avocado/Guacamole & Chips

Dinner- Mexican Casserole

Thursday

Breakfast- Strawberry Smoothies

Lunch- JD-Leftovers; Carrots, Mango, Yogurt & Cheese

Dinner- JD @ Church; Leftover Mexican Casserole

Friday

Breakfast- Cereal

Lunch- Leftover Mexican Casserole

Dinner-Homemade Pizza & Cheese Bread

To Do-Layout Chicken

Saturday

Breakfast-Pancakes

Lunch-Leftovers

Dinner-Enchiladas Verde

To Do-Make Buns

Sunday

Breakfast- Breakfast at Church

Lunch- Leftovers

Dinner– Chicken Sausage with Chips & Apples

Do you meal plan?

Also, I’d love to know what your grocery budget is and what it includes (ours is only groceries, no toiletries or household products.)

Steamed Cabbage and Squash

Over the past few months, I’ve been working on incorporating more vegetables into our diet. As we’re trying new vegetables and cooking vegetables in different ways, I’m finding that I simply love vegetables!

Two of my favorites are cabbage and squash. I ate cabbage growing up, only in a stir fry though! The thought of cabbage any other way wasn’t exactly appealing. As far as squash goes, I just started eating it a little over a year ago. It’s delicious!

Steamed Cabbage and Squash is so simple to make!

Ingredients:

Squash (1 medium/large, sliced)

Cabbage (about 2 cups worth diced up)

Butter (about 2 tablespoons)

Salt/Pepper

Directions:

1. Melt butter in large skillet.

2. Add in squash and cabbage, stir to mix with the butter. Sprinkle with a little salt and pepper.

3. Cover and let steam for a few minutes or until the vegetables reach the tenderness you desire.

4. Serve and enjoy!


This makes a great side dish. I frequently fix this for an easy and yummy lunch. Paxton enjoys the steamed squash and I just love it!

Grocery Budget & Meals: Week 1

During the month of May, I’m sharing a glimpse into our food budget and menu planning. Each week, I’ll share the groceries we purchased and a detailed meal plan.

Our grocery budget is currently $175 for our family of 3 and I am considering bumping it up soon to $200 since we are working towards healthier eating, incorporating more organics, better quality milk and fresh from the farm meat. We value our health and we’re no longer trying to eat for as little as possible. We are trying to frugally eat healthy!

Food we began the month with:

Produce: 8 apples, 1 mango, 2 kiwis, 1 orange, 8 ounces carrots, 10 pounds sweet potatoes, 5 pounds potatoes

Dairy: 1 block cream cheese, 3 8-oz blocks cheese, 8 ounces sour cream, 1/2 gallon milk, 3 sticks butter

Dry Goods:

The contents of our pantry.

{We also have a shelf of venison and 4 chicken breasts and chicken wings in the freezer. Of course, this is not a complete list of the foods that we have but most of the food!}

Our grocery trip for the week:

  • Oats $3.39
  • Saltines $1.00
  • Plain Yogurt (organic) $2.69
  • 3 cups Greek Yogurt $2
  • Greens $1.00
  • Green Chilies $.79
  • White Wine Vinegar $2.69
  • Green Salsa $2.69
  • Sloppy Joe Sauce $.79
  • Dijon Mustard $.89
  • Flaxseed Mill $3.79
  • Granola Bars-2 boxes (organic) $2.38
  • Chocolate Chips $3.49
  • Cheese $3.29
  • Fried Chicken $3.29 (marked down…not healthy but easy!)
  • Chicken Sausage (organic) $1.99
  • Sausage Links $2.50
  • Bananas (2.84 pounds) $1.56
  • Cabbage (4.27 pounds) $2.09
  • Mango $1.00
  • Orange $.50
  • Avocados (2) $3.00
  • Lemon $.50
  • Cantaloupe $1.99
  • Eggs $2.99
  • Chips (not pictured) $2.99

Total: $50 (With tax & 10% off coupon)

{$125 left in the grocery budget for the month.}

Our Meal Plan:

Monday

Breakfast-Sausage, Eggs & Toast

Lunch-Leftover Chicken with Homemade Fries

Dinner-Sloppy Joes with Apples & Chips

To Do-Layout Venison

Tuesday

Breakfast-Yogurt & Apples

Lunch-Leftovers for JD, Avocado/Guacamole with Tortillas and Kiwi

Dinner-Grilled Venison, Baked Sweet Potato, Fried Cabbage and Bread

To Do-Make Banana Flax Muffins, Make Bread

Wednesday

BreakfastBanana Flax Muffins

Lunch-Leftovers

Dinner-At Church

Thursday

Breakfast-Banana Flax Muffins

Lunch- JD out for lunch; Carrots, Mango, Yogurt & Cheese

Dinner- JD at church; Fried Cabbage, Bread with Yogurt & Kiwi

To Do-Make Homemade Mayo, Make Tuna Salad, Soak Tortillas, Layout Chicken

Friday

Breakfast– Sausage & Hashbrowns

Lunch– Tuna Salad for JD, Leftover Cabbage & Fruit

Dinner– Chicken Tacos with Homemade Tortillas

To Do– Cook Rice

Saturday

Breakfast– Sausage Omelets

Lunch– Leftovers

Dinner– Chicken with Fried Rice & Stir Fry Vegetables

To Do– Layout chicken

Sunday

Breakfast– Breakfast at Church

Lunch– Leftovers

Dinner– Smoked Chicken Wings with Homemade Sweet Potato Fries

 

{I apologize for the long post but I wanted to give you as much information so you can get a good idea about our grocery budget and meal planning!}