Tuesday, May 28, 2013

May/June grocery updates and goals

My $400 a month food budget goal was not a success for May. End total after today's final milk run was $486.32
Clearly, not horrible. But also not under budget!
One area I'll be working on for June is our bread and biscuits.
I've been buying them *GASP*
Since the bread we buy is $4.99 a loaf that adds up fast!
I'll share my bread recipe with you all today at the end.
As another step to stay under budget for June I'll be utilizing what is stocked up in the pantry.
This means many meals and snacks using rice, beans and canned pumpkin.
I'm also going to try to keep track of a price break down for each meal. Not only so everyone can see it, but for myself. I've never broke my meals down to see which ones cost the most and that would be beneficial knowledge to cut costs. Those more expensive meals can be planned less often and cheaper meals had more often.
Our meal plan for the rest of this weeks dinners looks like this:
Tuesday: kielbasa, zucchini and pepper stir fry over rice
Wednesday: BBQ chicken, carrots and cauliflower
Thursday: roasted butternut squash and oven fried potatoes
Friday: ranch chicken, yams and green beans
Saturday: Spaghetti and garlic biscuits
Sunday: potato soup
and now the recipes!
Whole wheat bread (2 loaves)
2 1/3 cups warm water
4 tablespoons melted butter
1 1/2 tablespoons yeast
2 1/2 teaspoons salt
4 tablespoons ground flaxseeds
6ish cups whole wheat flour
Combine 2 cups of flour, yeast and salt in mixer.
Add water, flaxseeds and butter (you can also add 1/4 cup of honey at this point if you desire.) Combine on low until blended, then on medium for 3 minuets.
Slowly add enough of the remaining flour to make a kneadable dough. (AKA not super sticky!)
Turn out on to a floured surface and knead for 5 minuets.
Place in a bowl and let rise for one hour covered with a wet towel or cloth napkin. (TIP! Spray the bowl with cooking spray before you place the dough in it so it doesn't stick to the bowl!)
Punch down and divide into loaves.
Let rise covered, in prepared pans for 1-2 hours until doubled in size. (The colder your house is the longer it takes for it to rise, so place it in a warm area to speed things along!)
Bake at 350* for 30 minuets. Allow to cool for 15 minuets in the pan before turning out onto cooling rack.
You should let it cool completely before cutting it, but I can never wait and it tastes sooooo good when it's still warm with a little butter.

No comments:

Post a Comment