$87 Organic Grocery Haul (Costco & Aldi)

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Organic on a budget –  you can do it! This week we spent $87 on groceries, and most of it was organic. Here is our weekly grocery haul and menu plan. It’s also a quick update on our #CheapHealthyCostco experiment.

 

Organic on a budget -  you can do it! This week we spent $87 on groceries, and most of it was organic. Here is our weekly grocery haul and menu plan. It's also a quick update on our #CheapHealthyCostco experiment. #realfood #organic #groceryhaul. From CheapskateCook.com

 

Guys, I’m loving Costco.

Finally, a grocery store that packages food the way my family consumes it: in massive quantity.

This week we shopped at Costco and Aldi and spent $87 on groceries.

Nearly everything was organic or at least non-GMO. That’s not always my top priority, but during our #CheapHealthyCostco challenge, I want to see if they will fit in our budget.

Normally, around 60% of our produce is organic. Since shopping at Costco, nearly all of it is.

Here’s a breakdown of what we bought:

 

organic produce

 

Costco

Kirkland organic eggs – $3/dozen

Kirkland organic Greek yogurt – $5.79 for 3/4 gallon

Kirkland organic peanut butter – $9.99 for 3 1/2 quarts

Kirkland organic tortilla chips – $1.96/lb

Lotus foods organic gluten-free rice ramen noodles – $.75/cake of dry noodles

Kirkland organic frozen strawberries – $2.47/lb

Organic romaine hearts – $4.99 for 6 hearts

Organic baby greens mix (for cooking and smoothies) – $3.68/lb

Kirkland organic maple syrup – $10.99 for just over 1/2 gallon

Organic blackberry lemonade (compromise food/treat) – $3.89/gallon

Total spent at Costco: $75

 

costco haul

 

Aldi

Bananas – $.44/lb

Cabbage – $1.29/head

Butter – $2.55/lb

85% Dark chocolate (dairy-free) – $1.99 for 4.4 oz

70% Dark chocolate (dairy-free) – $1.99 for 4.4 oz

Total spent at Aldi: $12.08

 

aldi haul

 

Total for groceries this week: $87

We normally spend around $140-160/week on food. Our Groceries & Household budget has $16 left for the rest of August. With around 10 days left in August, we should be just fine.

Menu This Week

Here’s the thing about menu planning.

I don’t like it.

Not in an I-just-can’t-make-myself-do-it kind of way. I actually enjoy putting together menu plans and coordinating grocery lists. I love these simple Weekly Menu Plan printables.

The truth is, in some seasons, menu planning doesn’t help us save money. Sometimes, instead of detailed planning, I keep simple ingredients on hand and just decide dinner the morning before. It’s a very effective way to save money and eat healthy, and it’s what we do 80% of the time.

That being said, I usually have a general idea of what kinds of breakfasts, lunches, and dinners we will compile that week.

Here is this week’s plan:

Breakfasts

  • French toast casserole (made with leftover Easiest Bread Ever)
  • Blender oat and brown rice pancakes (gluten-free) (recipe coming later)
  • Green smoothies
  • Eggs
  • Granola and yogurt

 

Lunches

Some combination of the following:

  • Crunchy ramen salad (recipe coming)
  • Vegetables – carrots, celery, lettuce
  • Celery, peanut butter, and raisins
  • Beans topped with cheese or homemade chimichangas (with leftover Cumin Beans)

 

Dinners

  • Spatchcock chicken, roasted green beans, salad, rice or deeply flavorful baked sweet potatoes (one of the fastest ways to cook a chicken)
  • Stir-fry (made with leftovers)
  • Vegetable soup (kind of a spin-off this one)
  • Crunchy ramen salad with leftover chicken (recipe coming)
  • Cumin Beans (will likely turn into burrito bowls or serve with cornbread and sauteed cabbage)
  • Leftovers

 

Snacks

  • Popsicles (made from leftover smoothies)
  • Fruit – frozen fruit, bananas
  • Vegetables – carrots, celery, lettuce
  • Nuts – whatever odds and ends in the pantry
  • Raisins

 

What About You?

Do you menu plan? Does it help you save money or do you do something else?

 

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