Monday, October 13, 2014

SNAP Challenge: Week 3


Delicious homemade pizza!
Week two of the SNAP challenge went smoothly. The burritos worked out beautifully (they were smaller than I expected though, so next time I'll be using larger burrito shells) and my pizzas were delicious (I wound up using leftover green pepper instead of broccoli like I originally planned). My quinoa was a little watery due to my impatience, so my dal wasn't as good as usual, but it was still perfectly edible.

So, remember how I mentioned that I didn't think I would need to get a grocery delivery while on this challenge? I stand corrected. One of my cats is having some health issues and my vet asked me to change up his diet. New diet means needing to purchase different food and since walking or riding my bike with a 10+ pound bag of dry cat food and a dozen cans of wet cat food doesn't work out so well, I had to resort to a grocery delivery. In addition to cat supplies and a few household items, I wound up getting two weeks' worth of food to make the delivery worthwhile and to make my life a little easier. Did I manage to stay under budget despite this wrench in my plans? Let's take a look.


Safeway grocery delivery (food items only): $55.46

I still needed two ingredients, so I stopped by Trader Joe's and picked up an onion and some tempeh. I wound up getting two packages of tempeh because the price was really good, it's harder for me to get to Trader Joe's, and tempeh lasts a really long time. 


Trader Joe's: $4.67
Total grocery spend for two weeks: $60.13

I came in under budget by $2.87. I'm really surprised I was able to stay within the SNAP budget. I needed to replenish a few things (almond milk, OJ, butter) and bought a good amount of dairy items, which can be a little on the pricey side. Also, I wasn't able to use quite as many coupons and loyalty card savings as when I do my shopping in store.

Before I dive into what I'll be making for week 3 of the challenge, let me go over what I ate over the weekend:
  • Breakfast consisted of eating the leftovers I had from the freezer breakfast burritos I made last week. I had some of the scrambled egg/vegetable mix, shredded cheese, and enchilada sauce left, so I made myself little breakfast burrito bowls.
  • Lunches and dinners were veggie burgers, a grilled cheese, and left over frozen veggie mix. I did have lunch out with friends Sunday afternoon at a street festival.

My plan for week three:

Breakfasts: Even though I have a week's worth of breakfast burritos in my freezer, I need to use up the half and half I bought last week, so I'm going to make scones this week and eat the rest of the burritos next week. I'll be using this scone recipe, but will be replacing the blueberries with dried cranberries. I'm not sure if I'll be making the glaze. If I do, I'll use orange juice instead of lemon juice.

Lunches: Lemon Ricotta Pasta. Another super simple, inexpensive recipe from Budget Bytes. All I needed to buy was the ricotta since I bought the rigatoni last week and already had frozen peas and lemon juice. I was getting really sick of bananas after two weeks, so I caved and bought greek yogurt for the next two weeks. I'll also be having my usual granola bars.

Dinners: It's getting a little cool here at night and I love to make soups to stay warm during the fall and winter. This Cheesy Potato Chowder will fit the bill nicely. I make and freeze my own vegetable broth and have a bag of frozen broccoli that's been begging to be used, so I only needed the potatoes and dairy items.

Stay tuned to see what I make during my last week of the SNAP challenge!

Check out how I did:
Week 1
Week 2
Week 4

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