Friday, April 5<\/strong><\/p>\n Walmart – $4.19<\/p>\n The aforementioned coffee (that I didn’t have a receipt for last week).<\/p>\n Tuesday, April 9<\/strong><\/p>\n Sam’s Club Pickup – $5.18<\/p>\n Walmart Pickup – $36.81<\/p>\n Fruit can be an expensive item, but eating a combo of fresh, canned, frozen, and dried fruit can help you get your minimum 2-3 servings daily for a little less. We generally eat one fresh fruit, one canned fruit, and either a frozen or a dried fruit every day. I get seasonal fruit when they’re in season – which is why our recent selections have been rather boring. <\/p>\n Friday, April 12<\/strong><\/p>\n ALDI – $39.85<\/p>\n Do you see the six pounds of butter back there? ALDI had butter for $1.99 per pound, which is about $0.40 less per pound than the cheapest I usually see it (with no sales, it often runs close to $3 per pound). So I got the limit as per last week’s meat post. I keep a couple pounds in the fridge (butter has a relatively long refrigerated shelf life) and put the rest in the freezer for later use.<\/p>\n That’s $86.03, which is $21.97 under my newly jiggered budget of $108 per week. <\/p>\n So… What We Ate:<\/strong><\/p>\n Saturday, April 6<\/strong> Supper – Buffalo Chicken Macaroni and Cheese, Peas, Spinach Salad<\/p>\n Sunday, April 7<\/strong> Supper – Leftovers<\/p>\n Monday, April 8<\/strong> Tuesday, April 2<\/strong> Wednesday, April 10<\/strong> Thursday, April 11<\/strong> Friday, April 12<\/strong> After a rather excessive week last week, buying meat for several months, I toned things back this week. Just the necessities (mostly). What I Spent: Friday, April 5 Walmart – $4.19 The aforementioned coffee (that I didn’t have a receipt for last week). Tuesday, April 9 Sam’s Club Pickup – $5.18 Walmart Pickup – $36.81 … Read more What I Spent\/What We Ate (2019.04.12)<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0},"categories":[1630],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/bekahcubed.menterz.com\/blog\/wp-json\/wp\/v2\/posts\/19626"}],"collection":[{"href":"http:\/\/bekahcubed.menterz.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/bekahcubed.menterz.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/bekahcubed.menterz.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/bekahcubed.menterz.com\/blog\/wp-json\/wp\/v2\/comments?post=19626"}],"version-history":[{"count":6,"href":"http:\/\/bekahcubed.menterz.com\/blog\/wp-json\/wp\/v2\/posts\/19626\/revisions"}],"predecessor-version":[{"id":19691,"href":"http:\/\/bekahcubed.menterz.com\/blog\/wp-json\/wp\/v2\/posts\/19626\/revisions\/19691"}],"wp:attachment":[{"href":"http:\/\/bekahcubed.menterz.com\/blog\/wp-json\/wp\/v2\/media?parent=19626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/bekahcubed.menterz.com\/blog\/wp-json\/wp\/v2\/categories?post=19626"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/bekahcubed.menterz.com\/blog\/wp-json\/wp\/v2\/tags?post=19626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/p>\n
<\/p>\n
<\/p>\n
\n
\nWeek 1 – $156.79 ($48.79 over)
\nWeek 2 – $86.03 ($21.97 under)
\n<\/p>\n
\n
\nBreakfast – Pancakes and scrambled eggs with canned peaches<\/p>\n
<\/p>\n
\nLunch – BBQ Pork sandwiches, Potato Salad, 3 Bean Salad<\/p>\n
<\/p>\n
\nHam, Pineapple, Maple-Mustard Glazed Carrots, Broccoli<\/p>\n
<\/p>\n
\nEggs Benedict with Grapes and Tater Tots (I intended to make hashbrowns with this but only remembered after it was much too late to get hashbrowns started.)<\/p>\n
<\/p>\n
\nBlack Beans and Rice (I modified this recipe<\/a> to use a crockpot instead of a pressure cooker.)<\/p>\n
<\/p>\n
\nGreat Grams’ Spaghetti, Lettuce Salad, and Green Olives<\/p>\n
<\/p>\n
\nWe’ll be having chef salad tonight with leftover ham, shredded cheddar, boiled eggs, green onions, and peas.<\/p>\n","protected":false},"excerpt":{"rendered":"