Starting with very limited food on hand, we purchased some basics last week that represented all food groups and began building reserves. This week we will spending less than $30 and expand the variety of menu possibilities.
Produce:(on hand from last week broccoli, cabbage, lettuce)
oranges (10 servings) $ 2.50
apples (3# for 10 apples) 1.30
carrots ( 2 # - 10 servings) 1.60
tomato canned 2-3 servings 1.40
Starch: (on hand from last week: oatmeal, potatoes, rice already on hand)
pasta 16 servings 2.00
bread ( 16 slices) 2.50
Dairy:
milk (1 gallon) $2.20
Protein: (ham left over and chicken left over)
beans ( 1 pound - 14 servings) 1.70
sausage (1 #) $2.25
beef ( 6 small steaks
that can be cut in half for 12 servings) $5.60
tuna 1 can 2-3 servings $ .70
Investment Items: (These are long term shelf stable and now we an make stir fry- broccoli beef, chicken or sausage and with a carrot/broccoli/cabbage. Thicken the juices in the bottom of the pan with a teaspoon of corn starch. Add soy sauce for flavoring.)
soy sauce $1.40
corn starch $1.50
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