Thursday, February 5, 2015

The $300 - Most of a week done

Slashing my budget means I need to make use of everything.  No more leftovers sitting around going bad.  That's a lunch or two just waiting to happen.

The other day I made my ground beef coconut curry with peppers

Recipe can be found on one of my other blogs  

It works out to be less than $1 per serving.  It makes 6 servings for normal people, 4 for us because my husband loves it too much and will eat a HUGE serving of it.  Because there were only 2 people home I was able to have leftovers and we had it for lunch the next day.

I serve it on cabbage.  That one head of cabbage lasted me for 3 meals.  I didn't make it a centerpiece of any of them, but it was something I served stuff over or added to other stuff.  It cost me $1 to buy that head and I got 9 meals out of it.

In the past I have been guilty of not making the best use of my leftovers - even if it was a part of a vegetable that I should use.  Too easy to just let things sit in the fridge until it was time to throw them out.  I can't do that now.  Everything has to be used if I want to stay under budget.  

Waste not, want not.  That's a phrase that should have been my motto all along.  We live in a society of waste.  Huge amounts of good food are thrown out every year.  Food that SHOULD be put to use.  I'm going to do my best to keep the amount of food waste around here as close to zero as possible.

I'm a couple of days away from my market visit.  It's time to start a list of what I need this week.  Surprisingly I'm good on lemons.  I didn't use as many of  them this week as I normally do, but I'm running low on oranges.  We snack the heck out of them and of course the bananas are gone.  They are snapped up after workouts and I like to put one in my morning smoothie.  We still have more veggies leftover than I anticipated so I will be more cautious in my buying this week.  

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