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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]$100 a week for 2 adults, 1 grade school aged child who eats more than the adults.

Does not include: coffee or dining out.  We spend $10-$15 on dining out a week.  Also does not include DH's random trips to TJs for larabars.

All meat and eggs are from the farmers market, most veg and fruit are too.   Pantry staples are TJs and MOMs.

[/quote]

do you mind sharing what you buy/what you cook? $100 includes farmers market? i must be doing something wrong :) I am the OP from another thread - my food bill is $1500 a months for 4 adults/1 toddler. Cooking from scratch. Making home made kefir/yogurt, baking our own bread. We are a lot of fruits/veggies - i mean a lot :) we never cook steaks, really. use 1 or 2 pounds of ground beef a week, perhaps one chicken a week - making broth and such. I don't get it - please share :)[/quote]

I miss steak.  A lot.

Eggs, whole chickens every two weeks ($15 for a 5 to 6 pound bird),[b] tongue, liver, heart, [/b]ground beef, canned tuna or salmon once a week.   I buy whatever veg is on sale or cheapest at the market.

I write up a menu plan and stick it on the fridge.  Saturday night is finish up the odds and ends or freeze them night.

I do a cash system so when there is no more cash, there is no more food shopping and we have to get creative with the pantry staples.  I actually take $200 out for 2 weeks because that is how I get paid.  We are down to $13 until Friday but I can't see anything we really need. If it lasts, I'll probably go to Penzey's and buy paprika, which we are out of, and then save the rest for stockpiling the pantry as needed.

[/quote]

Wait- do you really eat tongue, heart liver?

Also, I love the cash system idea.  I am so bad at reeling it in with grocery shopping.  I get impulsive at the store.  Oh, that got me thinking- I like the idea of meal planning/having the menu plan on the fridge.
Can you answer this- how long can leftovers last?  If Saturday night is 'freeze or use up' night?[/quote]

I really do.  So does the rest of the family.  DC has less enthusiasm for the liver but he tries and then usually moves on to whatever leftovers are still available.  At $2 a pound, it is a great value.

Sometimes I take beef liver and puree it and hide it in ground beef meals.  No one has caught on to that!

My rule of thumb is that stuff is good for six to seven days after cooking, assuming it gets a good reheat before serving.  I also like to start the week fresh without a lot of leftovers hanging out in the fridge because I'm bad at labeling stuff.  I would not let fish stay in the fridges that long but when we do cook fish there are never leftovers.

Right now there is chicken I roasted on Sunday and chili I made yesterday.  Those should last the week for dinners.  [/quote]

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