I am fiddling with my grocery budget again. I dropped our CSA share, as I felt we were wasting money on foods (think, lots of kohlrabi) that we couldn't even give away. I will graduate with degree #3 in a month, and my workload is much less, so I am back to being able to cook from scratch more. I have been slipping on carrying cash to the store and carefully adding my anticipated totals, so I am back to basics, and averaging about $110/week, even including organic baby formula.
The good news is that we are free from dairy allergies, as my children successfully passed their challenges. We are not drinking cow's milk still, as after 5 years dairy free, none of us can tolerate a large amount of dairy, but it has expanded our menu a bit. We still have to work around a dye and fish allergy.
Saturday: Pork and Bean Soft Tacos (the fry bread sounds great, but too many calories for me)
Sunday: leftover, hunt and peck
Monday: Pioneer Woman Refried Beans (minus the jalapenos and mega butter), Seasoned Ground Beef, over Nachos and Fixins
Tuesday: Mexican Tomato Rice and Beans with leftover Refritos
Wednesday: Hunt and Peck
Thursday: BLTs on Ezekiel Bread, Roasted Cauliflower
Friday: Homemade Pizza with Turkey Pepperoni
Also planning a big batch cooking session:
Purees of Squash, Carrots, and Lentils/Rice for baby
Slow Cooker Veggie Stock
Pintos from dried in the slow cooker
Freezer Bean and Cheese Burritos
Strawberry Oatmeal Bars (adjusting with less sugar and substituting applesauce for some butter)