Reply to How much do you spend on groceries per week?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I think $400-500/week. Family of 4, kids both in elementary.

What kills us is the fruit. The kids go through so much of it. We also do only organic dairy and whole milk. It costs $14 for a pack of 3 half gallons :(

People who meal prep for a whole week on Sundays-I’m sorry but doesn’t that create food quality and safety issues? I honestly find the idea kind of revolting. I will make a meal one day, and we will maybe eat leftovers the next day, but the idea of eating vegetables/pasta/meat on Friday that was prepared on Sunday sounds gross.[/quote]

Everyone is a product of their environment, it sounds like you grew up in a pretty privileged existence which you continue to embrace to your financial detriment. $500 a week is pretty extreme, and most people do eat leftovers - it's not gross or revolting or "a safety issue." It's good parenting and financial stewardship. We don't prep for the entire week, but we do cook for two days at a time and teach our children respect for food and money. Dinners become school lunches and we cook on Sunday and Wednesday and Friday, and fill in with omelets and salads and sandwiches. We rarely eat out. We spend about $120 a week on groceries.  [/quote]

DP 
There is a difference between cooking for two or three days or 7. [b]After 4 days food becomes less safe to eat.[/b]

And $120 on groceries for a family of four sounds borderline impossible. That’s like $1.50 per meal per person. [/quote]

This depends on the food and how it’s stored.  For example, a roast chicken on Sunday -> 1 leftover dinner, 1-2 days sandwiches for lunch, then becomes chicken stock in the slow cooker midweek, which becomes the base for quick and dirty rice pilaf on Friday.  Saying you prep on Sunday doesn’t mean do nothing with the food over the course of the week.  Similarly, I wouldn’t let chickpea curry sit in my fridge more than 3-4 days but goulash with plenty of sauerkraut keeps for ages thanks to the acidity.

Also: freezers exist.  Meals that would spoil in the fridge often keep just fine in the freezer.[/quote]

I’m
Sorry but this is exactly what I’m saying. From a food safety and quality perspective, I think it’s weird that you’d be still eating food on Friday that you prepared on Sunday. I’m really not into it. I don’t see how it matters that you transformed it into a different dish.

We do eat leftovers the next day but not beyond that (rarely is there anything left by then anyway).[/quote]

Do you not own a freezer?

Last weekend we cooked and froze barbecue, spaghetti sauce, and hotpot. We also made two other dishes. Sun-Wed is food cooked over the weekend. Thurs-Sat is frozen stuff that was cooked the previous weekend, with quick prep veggie sides.

How is this so confusing to so many people? I honestly don’t think too many people who do weekend cooking put all the food they make in the fridge. Why would you think they did that rather than assume that they do the sensible thing and put some of it in the freezer?[/quote]

When people talk about meal prep Sundays and food prepping “for the week”, I do think they mean that they are prepping and eating food for the week and putting it in the fridge.[/quote]

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