Freaky Friday

Keeping track of what you spend  on food is a good way to keep yourself on budget. amsoreqdmsheet in the computer works well,  I can see stats for the last couple of years,   I only went high the month that we replenished the freezer because of the great melt down.  

We have steadily have been hovering at 75 dollars a week for what I think is the equivalent of three people.    My daughter buys some of her own food, but we supplement them.   

The USDA has stats for my husband an I is 92.29 for thrifty.   There are four price structures and this is the lowest. Granddaughter is another 24.80.    But, that is for food EATEN at home.  It does not cover the pantry and freezer stock.   

Stocking at least enough of canned goods ( we all know that freezers can fail,  especially if  the power goes out) .   Dry beans etc may be good during good times, but you still need some canned goods enough to carry you through a few days in case of an emergency.   The power goes out here during wind storms.  We have a lot of trees and a lot of wires.    We happen to be on a short grid.   When the power goes out, the power  company fixes  the grids that supply lots of people first. We are usually one of the last ones.    Stocking just makes sense-- and cents.   

Last night , we had nachos with taco seasoned chicken, tomatoes, cheese, black beans and salsa.   

Tonight we are having fish packets.   

Planning meals , buying your food at 1/2 price or less, couponing when appropriate, and taking advantage of rebates can lower your food bill and take the stress of what the what can I rustle  up for dinner demonds.   

There is something about always having some food in the house that takes away some of the stress of not having a lot of money.   Money or the lack of it is a big factor in stress levels.  Prolonged stress is a big co. Tribute for factor to a host of medical issues.    A little planning and learning how to stretch your food dollars can be a great help.    

Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 

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.