Continuing the slightly mind-numbing but fascinating (to me!) conversation about what we ate for dinner and approximately how much we spent.
- Take out (yes, I succumbed!) $13.00
- Chicken with Mustard Shallot Sauce,$2.12 (two servings)
- Roasted Cauliflower w/Caper Oil,$2.04 (four servings)
- Rice, $.24 (four servings)
- Total: $4.40 for the meal, $1.63 per serving. Leftover cauliflower & rice for later in the week.
- Coconut Potato Curry w/Poached Eggs, $7.17 (Six servings)
- Rice, $Ø (leftover from previous night and accounted for at that time)
- Naan, $.67
- Total: $7.84/meal, $1.37 per serving. Leftover curry, eggs & naan for a later meal.
- Turkey Chili w/Corn Chips & Sour Cream, $.36 (chili was leftover, cost is only for chips and sour cream)
- Tossed Salad (lettuce, tomato, carrot, celery), Salad Dressing, $1.30
- Total Cost: $2.66/meal, $1.33 per serving.
- Take out — ugh.
- Total Cost: $13.02
- Crockpot Salsa Ranch Chicken w/ Corn Chips, $7.98 (six servings)
- Watermelon, $3.00 (six servings)
- Total Cost: $10.98/meal, $2.08 per serving. Leftover stew and watermelon for lunches.
- Pork Loin Roast, $4.62 (six servings)
- Dreamy White Beans, $.87 (4 servings)
- Basil Shallot Zucchini, $1.08 (2 servings)
- Total Cost: $6.57/meal, $1.53 per serving. Leftover pork for fried rice.
Total Spent on Dinners for 8/30 — 9/4: $58.47 ($32.45 made at home, $36.02 take out)
*A Note About Accounting:
The cost of a recipe is calculated at the time it is prepared. Items that are leftover from a previous meal are counted as “free” as the cost for those items was calculated previously. Obviously the food isn’t actually free, but this seemed like the best way (to me) to account for the food we consume without double counting. There are probably some small discrepancies as a result, but the recipe or meal cost should be accurate. My cost per serving may be slightly off. These totals do not really correspond to what I spend on groceries since I purchase food primarily for my pantry and supplement with fresh fruits and vegetables. They are useful in helping me understand (down to the nitty-gritty) what meals cost more or less and how I can tweak my menus to lower the price, if I think it’s necessary.
ETA: Linking up with I’m an Organizing Junkie for Meal Plan Monday.