I :
Took inventory of fresh produce
Cleaned vegetables with vinegar water.
Peeled and sliced cucumbers and put them in a green container.
Washed radishes for oven roasted veggies
Cut up cantaloupe and put in a green container
Made watermelon juice from the last of the watermelon
Washed,peeled and sliced zucchini and put inthe dehydrater
Made sausage patties and froze them
Made a apple dump cake
Made non-fried refried beans
Made cinnamon sugar
Made pizza dough
Made seasoned bread crumbs.
Listed prep work for the weeks meals.
Washed and cut romaine for salads and tacos
Washed romaine
made prep list for the meals
wash veggies and prep for storage and inventoried
Apple dump cake
Groceries on the cheap is looking at the "put the meal on the table train" from a different perspectives.
The emphasis is on purchasing good shelf stable or frozen food for a RBP in quantity - enough to last you until it goes on sale again or to keep a controlled non-perishable stock of the things you use on a weekly basis.
This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week.
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level.
You often are paying 1/2 price for your food. This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget. You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by
cooking more efficiently.
Four dollars a day is the target amount for people on snap. My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck.
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