I’m attempting to stick to a grocery budget of £230/$355 a month in 2011.
In my weekly menu plan posts I often describe our meal plan as simple..and it usually is. I don’t like to complicate things in the kitchen and only push the boat out with a new recipe once or twice a month. I’ll let you in on a secret: I don’t like cooking. The easier the meal, the happier I am and if I lived on my own, I’m sure I’d eat vegetable soup and seeded bread for dinner every night!
Last week my supermarket shop came to £46.99; this was reduced from £54.49 as I had a voucher for £7.50 off a £50 shop. This week I went to the same supermarket and spent £41.55.
Breakdown:
- Organic Eggs £1.82
- Organic Carrots £1.08
- Onion 10p
- Organic Potato £1.75
- Organic Apples £2.49
- Cucumber £0.75
- Organic Houmous £1.20
- 12 Bread rolls £1.45
- Croissants £1.00
- Ciabatta £1.09
- Muffins £0.74
- Sunflower and Pumpkin Loaf £1.15
- 1kg Organic Mince Beef £5.00
- Sausage Plait £1.99
- Ham £2.79
- 8 Pints Organic Milk £3.00
- 2 Tins Organic Soup £1.58
- Organic Apricot Jam £1.59
- Jamie Oliver Pasta Sauce x 2 £1.96
- Organic Raspberry Yogurt £1.59
- Organic Penne £0.75
- 2 Pizza’s £2.50
- 4 x Tomato Ketchup £2.68
- Newspaper £1.50
Total spend £41.05
Notes:
- I bought more organic food than normal this week.
- I bought the paper as it contains a £10 [off a £50 shop] voucher valid until 16th Jan
- Ketchup was on offer so I bought four
- Vegetables next week will come mainly from our freezer
- I may have to buy extra milk/fruit
I’ve received a couple of questions from blog readers on my grocery spending, so tomorrow I’ll show you how this grocery shop relates to next weeks menu plan. I hope that you find it helpful


I always spend less when I make a menu plan,I really need to do this more often
I like the fact that you’re buying organic even though it is *usually* more expensive (not always), especially the eggs and meat as the welfare standards are higher. And obviously it is better for you.
Loads of Organics there so not a bad price. Looking forward to seeing it tied in with your menu plan.