How to Make a Food Spending Plan
Food Spending Plans
One of the challenges in maintaining a budget is planning for expenses like car upkeep, prescriptions, and grocery bills that change from month to month. To help manage your monthly grocery bill, make a food spending plan. Here are easy steps that will help you and your family control your monthly spending and save for emergencies.
Know What You're Spending on Food
Do you know how much you spend on food each month? We often forget about that quick cup of coffee at the gas station, or water out of the vending machine. Track what you spend on food for an entire month. Your list should include all food items you buy, every grocery trip, every cup of coffee. Write everything down you spend, to the penny. It adds up quicker than you think!
Make a Food Spending Plan
- Consider what you spent and where you may be able to save. Did you have enough money for the month? Did you run out of anything? Did you overspend?
- Decide how much money you need and want to spend on food each month.
- Consider tracking your spending directly on your list or an app. You can also try putting away cash for food in separate envelopes each week spending only the money you assigned.
- Not sure what a realistic food budget looks like? There are tools to help. Having a plan with what to do with your money ahead of time helps to ensure you have set aside enough to feed your family.
Food Spending Plan Resources
Stick to Your Plan
Over time, you will be able to see where you fell short and where you can save for future emergencies. Source: USDA: Meal-planning, shopping, and budgeting
Carrots with Tomatoes and Macaroni
Serves 4
Ingredients
- 1 Tablespoon canola or olive oil
- 1 small onion, chopped
- 4 plum tomatoes (chopped, from a can)
- ½ cup tomato juice
- 6 large carrots, peeled and sliced
- Salt and pepper to taste
- 2 Tablespoons parsley
- 1 cup whole wheat elbow macaroni, cooked
Directions
- Wash hands. In a saucepan, cook onion in oil until soft but not brown. Add the tomatoes, carrots, salt and pepper.
- Cook covered over low heat for 5 minutes. Stir often while cooking uncovered for another 5 minutes until carrots are tender and tomatoes cook down to a sauce. Stir in parsley.
- Add cooked macaroni to carrot mixture and serve.
Nutrition Information: Calories 160, Fat 4g, Sodium 300mg, Carbohydrate 27g, Fiber 5g, Protein 4g
Recipe and photo from MyPlate Kitchen
Thrifty Tips for Shopping with MyPlate
Save money when shopping for MyPlate. Use these tips for Fruits, Grains, Dairy, Protein, and Vegetables.
Buy low-fat milk, yogurt, and cheese in the largest size that can be used before spoiling. Larger containers cost less per serving than smaller sizes. Check unit pricing.
Buy fresh fruit that is in season. Frozen and canned fruits are available year-round and have similar nutrition values to fresh.
Purchase large bags of frozen vegetables. When choosing canned, look for "low sodium" or "no added salt" on the label. Look for bargains at farmers markets.
 
Look for brown rice and old-fashioned oats and grits instead of instant varieties. Make rice and noodle side dishes with your own seasonings. Buy day-old bread. Popcorn is a thrifty, whole grain snack
Eggs, peanut butter, and beans are less expensive than many meat sources but still high-quality protein. Canned tuna is an inexpensive healthy protein. Use a mixture of beans and ground meat in tacos.
Sources
- U.S. Department of Agriculture
- Food and Nutrition Service
- Penn State Extension Nutrition Links
- Iowa State University Extension and Outreach
- spendsmart.extension.iastate.edu
Learn more about cooking healthy on a budget! Contact Nutrition Links to see if you are eligible for free nutrition classes: scan this QR code, call 888-778-3535 or email nutritionlinks@psu.edu.
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