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Week 4 at May 9 - 16 Prices

Wednesday, May 15, 2013

I really scrambled to use things up in Week 4. I had done preliminary menus and found that I was over-budget but had quite a bit left over. Some tinkering and I was able to use up almost everything (the meat, dairy, eggs and produce that is) and get back under budget for the month. Well, I think I’m under budget. I need to verify the prices this week (May 9 – 16) on staples. I’m confident about most of them, but need to check on eggs and produce, especially cabbage and onions. They, and eggs, seem to vary the most. Assuming that prices are the same as they were 3 weeks ago when I did a full check on prices, and that I have guesstimated correctly at things that weren’t on my list then, I spent $120.80 on this month’s groceries. I’ll give an update and grocery list after going to the store, which will probably be this afternoon.

In the meantime, here’s my menus for Week 4.

Day 22 –
Breakfast – Baked Tomato Eggs (with 3 eggs instead of 2, and cheddar instead of Jack cheese)
Lunch – Pumpkin, Cabbage and Chicken Soup, devilled eggs
Supper –

Day 23 –
Breakfast – eggs poached in cram and butter
Lunch – Cabbage and Mackerel Salad
Supper –

Day 24 –
Breakfast – Donut Muffin with butter, eggs with butter
Lunch – cottage cheese omelet; lettuce with dressing, tomato and sunflower seeds
Supper –

Day 25 –
Breakfast – Donut Muffin with butter, eggs with butter
Lunch – Pumpkin, Cabbage and Chicken Soup, celery with peanut butter
Supper –

Day 26 –
Breakfast – eggs poached in cream and butter
Lunch – Pumpkin, Cabbage and Chicken Soup, celery with peanut butter
Supper –

Day 27 –
Breakfast – Donut Muffin with butter, eggs with butter
Lunch – salad of tuna, egg, mayo, celery, tomato and sunflower seeds
Supper –

Day 28 -
Breakfast – Donut Muffin with butter, cottage cheese with sunflower seeds
Lunch – Mackerel and Cabbage Salad
Supper – Low Carb Taco Bake, lettuce, ranch dressing, tomatoes

I averaged 1770 calories per day, 129 grams of fat, 101 grams of protein, 42 grams of total carbs, 12 grams of fiber (that's too low), and 30 net carbs per day.

I was aiming for around 50 net carbs per day, but found that hard to do. Not because of the budget, but because I've eaten fewer carbs than that for so long. Looking back over my menus and recipes, I could have added a bit of barley to some of the casseroles and soups to increase the net carbs and the fiber, at little additional cost. However, there are a lot of folks who think that grains of all kinds are toxic to humans and that we shouldn't be eating them at all. And unfortunately barley has gluten so it's not good for people with gluten sensitivity. But it's fairly low on the glycemic index, especially for a grain. Speaking of which, when I checked on barley, I also checked on oatmeal and sweet potatoes, both of which are a lot higher than I thought they were. Way higher. I left the sweet potatoes in, but went back and changed the oatmeal to barley for the few breakfasts where I had said oatmeal.

Here are links to this week's recipes -

Baked Tomato Eggs - recipes.sparkpeople.com/
(I used 3 eggs and cheddar cheese)

Donut Muffin - lowcarbdiets.about.com/o

Mackerel and Cabbage Salad - recipes.sparkpeople.com/

Pumpkin, Cabbage and Chicken Stoup - recipes.sparkpeople.com/

Chicken Sausage Casserole - recipes.sparkpeople.com/

Hamburger Barley Soup - recipes.sparkpeople.com/

Low Carb Taco Bake - recipes.sparkpeople.com/

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    Disclaimer: Weight loss results will vary from person to person. No individual result should be seen as a typical result of following the SparkPeople program.

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