The Sweet Life On A Budget

  The leaves are turning colors and starting to drop.   In addition, the weather is turning cool and October is Crock Pot Month. So dust off your slow cookers and start using them to help get dinner on the table this month.     My slow cooker is a big asset and gets a lot of use over the fall and winter months.    When it is cold outside I use my slow cooker to make soups, stews, sauces, and one-pot meals.      Since school is in full swing, I can get my dinner going in the morning when I have more time.   Then, dinner is done when I am exhausted and this avoids the desire to eat out.    Crocktober is a challenge, to use your crock pot every day in October.    Although I will not use my crock pot daily, I will use it more this month and post several recipes.    Come along for the month and see what is cooking.    Day 5 Our fifth recipe is homemade Zuppa Toscana.  We love Olive Garden’s Tortillini Soup and enjoy it every time we visit the restaurant.    Over the summer I grew a lot of k

  There are cycles in the weather, economy, politics, and general fabrics of life, but I am focused on the sale cycles which are fairly predictable and consistent.  However, caution is best served here because overspending can easily occur in the name of saving money.   Since knowledge is power, here are a few tricks and skills to help you make an informed decision on your cycles.  This month we will focus on the September Sales Cycles and give a monthly tip/trick to maximize your budget.  November brings holiday baking, Thanksgiving Here are some of the things I look for in November:  Post Halloween Sales Pantry Items such as canned goods, gravy, crackers, party trays Baking Goods such as butter, flour, sugar, baking powder, and chocolate chips.  Christmas presents→ Black Friday Sales Hot Beverages→ Coffee, Tea, Apple Cider Turkey Fruit and Vegetables Items on my watch list:  November IBOTTA Thanksgiving offfer→ This year the Bonus is various money amounts based on the number of offer

  Menu Plan #295 NOTE-  1- Click on the picture and get a link to a post sharing the recipe.  2- Although all prices were correct at the time of the blog postings, the current cost of preparation of these dishes may be higher due to inflation and location.      August  USDA Low Food Plan According to this plan, our family would have a budget of $186.60 per week.  We elevate our dining experiences by including fresh fruits, vegetables, and higher-quality meats.  Since we have health concerns and are active individuals, we limit our processed food choices.    What we spent in October  Week 1:  10/3/24→ -$1.79 10/5/24→ -$111.29 IBOTTA→ +$6.75 Coupon reimbursement→ +$5.00 10/6/24→ $10.93 IBOTTA→ $6.75 IBOTTA (Bonus)--> $5.00 Subtotal→ $100.51 Week 2: 10/9/24→ 3.18 10/13/24→ $155.54 10/13/24→ $7.42 IBOTTA→ $2.35 Subtotal→ $166.14 Week 3:  Costco→ $86.71 Kroger→ $144.63 IBOTTA→$5.10 Subtotal→ $226.24 Week 4:  Kroger→$129.79 IBOTTA→$0.45 Subtotal→$129.34 Running Total: → $621.68 Since we t

  The Frugal Five: #94 With inflation on the rise and salaries not increasing, our ability to make ends meet keeps going down.    Therefore, we must be more careful with our money.   The Frugal Five is a series where we celebrate the daily or weekly activities that help us live a frugal life.     I am exploring how to keep costs down during busy weeks. One strategy is to keep dinner on the table instead of eating out. Here are some of my tips and trips.    1- Freebies   Throughout the month, I was able to pick up freebies.   My grocery store has been offering store coupons on items throughout the month, so I took advantage of them. (bacon, bread, peanut butter, Bai, yogurt and so much more)   In addition, I received a free item (under $10.00) coupon from a local soap store.   I leveraged sales, coupons, and rebates from my local drugstore to pick up a few more items.   Finally, when there are perishables that will be bad within a few days, our school cafeteria will make them available