After we played for a bit, we headed into the market where I carefully picked 2 packs of Carmel Happy Apples (3.89/each!) and a 12 ounces of candy corn ($3.49!).  We made our way to the register where I told the sales lady I had my coupon for the “free pumpkin pie” and asked where I should get it.  She corrected me with, “Oh,  you mean the free pie pumpkin?, you can pick one from the pile out front.”  To make it seem like I was less of the dyslexic dope that I tend to be, I answered with, “Oh, that’s what I meant. ” Of course, right?  And what the heck is a pie pumpkin?

I knew it was not worth it to me to spend $12 to get a free pumpkin.  But, at the same moment I decided I was going to put my purchases back – George knocked over $15 worth of Jelly Belly jellybeans all over the market floor.  The sales lady was so gracious and said I didn’t need to worry about it, “we all have had kids and that’s what happens”…meanwhile George and Henry had their bellys on the asphalt and were fist over fist stuffing the beans in their mouths.  As I’m trying to get them off the floor, all the grandmas around were telling them how dirty the jelly beans were now being on the floor and all, but they didn’t hear.  How could I not make a purchase after that?  So I bought my Happy Apples and candy corn and corralled the boys out to pick out our pie pumpkin.

Yes, I am slightly dyslexic, but I probably checked my coupon 3 times before deciding to go to the market in the first place!

My experience lately…Public Places+ Multiple Children+Very Pregnant+Candy= 95% Disaster Rating

What is a price book you may ask? It is some sort of book to keep track of prices.  I use it to keep track of grocery prices.  For example, I never know if that’s a good deal on peanut butter or not, so I would look in my price book for reference. I’ve learned that not every sale is a sale.  I get the prices on items I buy from my own grocery receipts or sales ads and mark it in my price book.  It sounds a little consuming and it is at first, but once you get into it, we buy most of the same things at the store and eventually my price book runs itself.

I have used a paper notepad before, but have switched to an Excel document in the recent year in hope of accessing it from my iPhone when I’m at the store. I’m hoping to put a link on the main page of peelosophy soon too.

Here is the link if you want to access my price book: peels price book

Here is also the grocery list template I use too: market list

Yes, I love tools and spreadsheets.  Let me know if you have any ideas for improvement on these.

To solve the problem, I took the advice of Amy Dacyczyn, author of The Tightwad Gazette.  When the boys are “done” with their apple I cut up the uneaten remainder into lil’ pieces, stick them in some Tupperware and stir some brown sugar and cinnamon in with them.  Then we have a a special treat for later, save some apples and the boys love them.  They call it, “Mommy’s Special Apples”.

So I’ve been challenging myself with our grocery budget,  I’ve been evaluating and re-evaluating what we spend on groceries. I’ve been pondering what I can tweak with my recipes to make them less expensive while trying not to sacrifice nutrition (or taste).  I have come to discover it’s a delicate balance.  I have an outrageous goal of only spending $400/month on our groceries – food only.  I’ve been able to keep it for two months now and love the challenge.

Before I go further, I don’t buy organic so that explains some of it.  But I do try and buy as fresh as possible and non-processed foods.  I do menu plan and that helps my budget and sanity a ton.  I love it when John looks at his iPhone at work and is able know that we are having spaghetti tonight. I love it more when people think he’s nuts that his iPhone told him what’s for dinner. And I especially love it when they think I’m a super wife – if they only knew how easy it was to menu plan (that’s another post).

Back to Taco Soup.  This is certainly not the best recipe to show off how I “always try to buy fresh”, I know, but  I’m making it tomorrow night. Here’s the recipe, the cost, and, ideas of how I may improve the cost.

1 lb. ground beef                                 $2.97 (diet lean 93/7)
3-16 oz. cans stewed tomatoes           $1.80
1-16 oz. can pinto beans                     $.59
1-16 oz. can kidney beans                   $.59
1-12 oz. can Mexican corn                   $1.27
1-4 oz. can diced green chilies             $1.20
1 pkg. dry ranch dressing                     $1.25
1 pkg. taco seasoning                           $1.00
1 can water
1 pkg. finely shredded Mexican cheese $2.00
————–
total: $12.67 or $1.58/serving—–BTW pretty cheap in my book

1. Brown ground beef,
2. Add all remaining ingredients into pot. Do NOT drain anything.
3. Heat to boil, then keep on low heat or transfer to crock-pot.
4. Sprinkle with cheese upon serving.

* Can also be made vegetarian or substitute with chicken.

So that doesn’t include chips b/c I didn’t buy any and have no idea how much they cost.  And I know there are other ways to make Taco Soup – this is just the recipe I like.

Here are some ideas for cost savings for next time.

1) Find a less expensive recipe for Taco Soup.

2) Switch from canned kidney beans to dry kidney beans. I wouldn’t have to deal with any additives put in the canned variety.  It does take more time/forethought though because I’d have to soak them the night before, And I would have to remember to add water to the recipe b/c it calls for all of the liquid in the can.

3)  The Mexicorn is really just corn with green and red pepper, sugar and water. So I could buy a can of regular corn (.50) and cut up the peppers – there is such a small amount I don’t think it would add up to a quarter.  So that would be a .52 cent savings.  Worth it- I don’t know.

4) For the taco seasoning I always buy that in bulk because we use it all the time – so I’m already doing that.

5) Make it vegetarian.

Alright, I’m done and hungry.  I’ll let you know if I end up trying it.