So no food planning but fortunately not a huge amount of spending on food either.
Over the last few weeks I have been 'deep cleaning' the kitchen - sorting through the accumulated clutter, cleaning out cupboards and those hard to reach places that usually get over looked like under the microwave, on top of the cupboards and behind the fridge.
This week it was the turn of the food cupboards - I took everything out, checked for best before dates (which I don't fret about too much although a couple of things must have been lurking at the back of the cupboard since we first moved here 8 years ago! *eek* ) To be fair it wasn't a mammoth job - the food cupboards have gradually been emptying this year as I work what is in there into my weekly meal plans and slowly use everything up. We are getting to a point where a lot of the store cupboard staples are depleting too so a thorough stock check was essential for me to make sure I start topping things up as I can afford to.
Eating plain and simple on a budget is all well and good but you'd be amazed how much difference a dash of soy sauce, a few dried herbs and spices and a condiment or two can make!
I also noted how my baking supplies are depleting. A batch of muffins made with Roo used up the last of the caster sugar and sorting through all my flour jars revealed hardly any self raising flour left either. I cannot justify buying lots of cakes and biscuits on our budget but I always try and bake a few tasty morsels through the week so these supplies need topping up too!
Luckily I I found something else whilst tidying up - a stack of Tesco clubcard vouchers! Almost £20 worth in fact (Yay!) So maybe next week I will sit down and do an online 'store cupboard shop' using those vouchers and the money I have saved from 'underspending' the food budget over the past 7 weeks (about £12 in total!).
If I replenish the basic stocks I can then concentrate on getting more of the good fresh stuff - fruit, veg, meat and dairy - with my weekly budget.
This weeks meal plan
Bacon, Egg, Chips, Beans and toast
aka A FRY UP
Homemade southern fried chicken strips
potato wedges, salad (for me) and beans (for the boys)
Gourmet Vegetable Rice and Aduki Bean Burgers
Homemade Leek and Potato Soup with cheesy bread rolls
Chicken pasta with peas and broccoli
Are you meal planning on a tight budget? How do you replenish your staples? One or two at a time within your weekly budget or one big 'store cupboard' shop every couple of months? I would love to hear your experiences.