Last week I managed to feed myself for 4 whole days on $16 of groceries. (Then, on Saturday, I spent $27 on dim sum lunch with a friend and delivery for dinner. Oops.)
So on Monday I decided to shop for the entire week and track how far it gets me. Since $4/day is pretty much the budget I can accommodate right now, I’m logging everything to come up with a workable formula. I spent almost $25, so I’m aiming to eat for 6 days. So far, my pilot week of food planning goes like this:
Grocery Shopping
- Buy mostly produce, but only as much as I will consume in a week.
- Include dried goods that can rollover indefinitely, gradually building up a pantry.
- One main protein for the week (for me this is usually some type of meat).
- Don’t forget snacks.
- Dry goods: raisin nut mix | barley | cannellini beans | can of coconut milk | pita bread | granola bar
Produce: cherry tomatoes | persian cucumbers | eggplant | lemons | onions | kale | carrots | celery | avocado | garlic
Protein: chicken (3 drumsticks, 3 breasts)
Total cost: $24.28
Cooking Log
- Use recipes that use the same ingredients different ways.
- Make staple dishes but also try new ones.
- Stagger a couple main dishes throughout the week to avoid keeping leftovers for too long. Roughly schedule two major cooking times, and prepare quick eats for breakfasts, snacks, and bagged lunches.
- Stock: Put 3 pieces chicken, 1 carrot, 2 cloves garlic, half an onion, 3 stalks celery, 3 cloves, salt, pepper, and a pinch of tarragon into a pot of water. Bring to a boil. Reduce heat and let simmer for at least an hour. Strain and set aside to use for chicken barley soup. Shred chicken to use for chicken barley soup and for chicken salad.
Chicken barley soup: Sauté 3 cloves of garlic (minced), 4-5 stalks of celery (chopped), half an onion (chopped), and about half of the shredded chicken in oil. Add to chicken stock. Next, add 2-3 carrots (chopped) to pot, and bring to a boil. Then add 1 cup of barley and reduce to a simmer for 30 minutes. Add seasoning to taste.
Chicken salad: Mix the rest of the shredded chicken with finely chopped carrots and celery, dress with whatever seasonings available (I used a mixture of olive oil, balsamic vinaigrette, lemon juice, cumin, salt, pepper, and some coriander chutney I found in the fridge). Add chopped almonds for texture. Eat with pita bread and tomato-cucumber-avocado salad.
Crispy pan-fried beans with wilted greens: I substituted kale (it was half the price of swiss chard at the grocery store!).
Crockpot chicken, potatoes & carrots: Place remaining 3 pieces of chicken in the crockpot, along with chopped carrots, potatoes, and onions. Add water, lemon juice, rosemary, and any other seasonings. Cook on low for 6-8 hours. Serve with sautéed kale (or above recipe) and/or over some barley.
Eggplant curry: Sauté minced garlic in a pot. Add sliced eggplant, carrots, potatoes. Salt and pepper. When eggplant starts to get tender, pour in the can of coconut milk. Add curry paste/powder, and a bit of sugar if needed. Simmer until vegetables are just about done. Add kale and cook for a few more minutes. Serve over rice, quinoa, or barley.
Miscellaneous and sides: granola bar and raisin nut mix for snack | cherry tomatoes, cucumbers, and avocado for salads | sautéed kale for side dish | barley to add to salads and eat with eggplant curry or crockpot chicken
So I’m about halfway though, and it’s looking good so far. I’ve still got the last 3 dishes to prepare on Thursday, and everything else has been getting me through the past few days no problem. I’ve got a lunch packed for tomorrow and my fridge is well stocked with things I can just heat up. Let’s hope the weekend doesn’t take me by storm.

We’re already Wednesday-deep in the first week of the new year. So, as one of my rather predictable resolutions is to update my blog more often, I’m posting a recipe and a writing prompt fresh from my first humpday of 2012.







Over at the Oni Press table, I stumbled upon the graphic novel Lola: A Ghost Story. Jesse, a young Filipino Canadian, visits the Philippines with his parents for his lola’s funeral. He, like his lola, is able to see the supernatural–from his dead cousin to the kapre, manananggal, and other monsters of Philippine folklore. Because the monsters your grandparents tell you about always end up being more terrifying than Hollywood scary masks and Satanic dolls, I did end up having some mild nightmares, but really, I guess I’m going to have to grow up a little. Although I did find out that I probably get this fear from my dad, who is (still) deathly afraid of ouija boards, aswang, and dwende, according to my mom.









Alas, my experience at these handmade holiday fairs stands in stark contrast to the sinfully cheap midnight shopping trip I took the other night, my first time at Walmart.



