how is the value proposition here? was this an adequate use of money?
(keeping in mind as well fwiw i don’t eat meat)
Presliced cheese is typically more expensive than block. Alfredo is cheap to make from scratch. The instant Mac that comes in the microwavable bowls are like 2.5x the price per ounce of the ones that are just packets.
I’ve always held that belief about block vs shredded/sliced cheese, but in my receny grocery trips, I’ve noticed that all the stores in my area charge the same by weight for block, shredded, and sliced. Obviously YMMV
Same for me. It used to be the case that a block of cheese was cheaper than sliced or grated, but at some point in the last 10 years it’s evened out. That’s the case for every store I shop at.
I realized that too ages ago. But I still find blocks better for 2 reasons. 1) you can cut cheese mold off and the rest is perfectly fine so blocks can last longer. 2) shredded does have anti caking agents to keep it loose. Nothing bad IMO, but unnecessary for my cooking.
I feel like the anti faking agent dulls the flavor. sometimes it’s worth it though cause grating can be a hassle and maybe your gonna melt it.
The instant Mac that comes in the microwavable bowls are like 2.5x the price per ounce of the ones that are just packets.
They also use some sort of thickener that turns into mucusy slime when water is poured on it so you don’t have to use milk or butter. We’re at the point now where there are better ways to eat your processed foods, LOL.
It’s a lot of processed bread / carb products and very little protein.
Lots of cheese. Op is probably vegetarian
They said this in the post
Doh. I completely missed that.
Still they need beans or something. Protein is important
You can get plenty of protein from cheese if you’re alright with having a dysfunctional digestive tract.
I agree the cat looks mostly fat with very little quality protein content. 😸
That was my first thought too. I know those muffins ain’t cheap either and are PACKED with calories. That’d be the first thing I’d drop
So, some points for consideration….
Canned vegetables will have around half their product weight in Canning Liquid. So keep that in mind when comparing prices on frozen ($0.082/ozverse canned ($.044/oz).
Frozen is also usually better in quality (texture, nutrient value) and lower in salt and other preservatives. Modern freezing centers are frequently able to get nearly as good as fresh; and might come out on top if you’re not buying from the farmers market.
Lentils and rice represent a whole protein, and are easily adapted to a variety of flavors; (For example); takes about 10 minutes of prep, 25-30 of reasonably hands off time and can be easily made in advance and augmented with fruits and vegetables. (For example, sautéed squash/zucchini plopped on top.) or basically any kind of stir fry mix.
Block cheeses are going to save you money, compared to sliced or shredded.
On that note, Alfredo (or rather pasta al burro) is super simple to make; albeit requiring some technique and experience : reserve some (hot) pasta water, in a large bowl, soft butter and the drained pasta. Stir until coated toss in the parmigano regianno; use the pasta water to help emulsify and melt the cheese. (Alfredo melts 3x butter with heavy cream, reduces that then adds the pasta and cheese, a bit more work, imo.)
You’re probably thinking I’m a snob for using the Italian name for Parmesan. Fun fact: in the US Parmesan is not in fact Parmigiano reggiano as it is in the EU- but if you stick to block cheese and away from that Kraft shaker Parmesan, you’ll be fine. (It’s cheese, mostly, but there’s stuff added to it that makes it… not good… for sauces.)
Also, in a similar vien, a mornay sauce can replace Mac and cheese tubs, and generally don’t require extra time compared to just cooking the pasta. (Equal parts melted butter and flour, whisk together until smooth, medium-low heat. Whisk in milk slowly until the consistency of heavy cream, then whisk in shredded or cubed cheese a bit at a time, letting it melt. When the pasta is mostly cooked, reserve some of the water and drain the rest, finish the pasta in the sauce, using the pasta water to control consistency and as an emulsifier.)(if you want to get fancy, before making the roux, sauté a minced clove of garlic and maybe some minced onion in the butter, then proceed. Black pepper to taste.)
Oh, and pro tip, heads of garlic cost less than the jars of minced grossness. Similarly, saving scraps like onions, carrots, celery, ginger, mushrooms, and stuff, can then be simmered in a lot of water to make stock, and can add flavor and nutrients to things like rice or stews (potatoes, mushrooms?)
Authentic Parmigiano Reggiano is technically not vegetarian, it contains rennet (though usually people don’t care)
Rennet is one of those things that are going to depend on which vegetarian you’re talking to. It’s certainly not vegan. There’s also vegan alternatives to it that can be used. A lot of cheeses are made with rennet since it’s one of the most effective enzymes for curdling.
FWIW, I bought cheese made with vegan rennet the other day. I had to look it up, and apparently it’s made from mushrooms. It blew my mind.
Also if note keep an eye on value when selecting sizes. Rice and grains go down in price per weight drastically when you buy larger quantities. I buy extreme bulk for flour and rice. The flower lasts me months the rice lasts me years and I’m paying less than half as much for my rice and flour
if it’s brown rice, it doesn’t last years- 3-6 months is good, you can vacbag and freeze, though. But while white rice might last years at room temperature, you’re still paying for storage, and running the risk of vermin or it getting wet or otherwise ruined while it is being stored. This is one of those “you do you” things, but, I know my pantry doesn’t have space for 2 years worth of rice…
Someone that has an $87 food budget probably isn’t going to buy imported Italian cheese.
There’s some US-made “parmesan” that’s somewhat decent and quite a bit cheaper than the legit Italian stuff, just make sure you buy a block of it and not anything pre-grated, and that it doesn’t have any filler ingredients.
Some US-made parmesan is produced using similar techniques to Parmigiano Reggiano, they just can’t legally call it that since it’s not made in a specific area in Italy.
Block cheese in general will be okay, but some of it isn’t even made eith the same process and is instead just flavored with crap to make it taste the same.
Which in general, buy the best you can afford. Doesn’t have to be amazing, most people won’t even really know the difference anyhow.
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On the garlic front taste a spoonful of minced garlic and then a clove of fresh garlic and you will then know how little garlic flavour is in that minced garlic. It’ll be night and day. spit the clove of garlic out once you do that cus it will be overpowering.
I would suggest not putting a full clove of raw garlic in your mouth, lol.
(the only time I do that is when people try to tell me garlic isn’t spicy and insist peppers are the only ‘spicy’ food. capsaicin isn’t spicy- it’s not even a flavonoid. It triggers the heat/temperature receptors rather than taste receptors; which is why it feels like burning. chewing a whole clove of garlic is a great way to cause an afternoon of indigestion, though.)
Take it from someone who knows vegetarian eating, this is a dangerously low amount of protein, and no those cheese slices do not cover it. I’d wager your daily protein macro is a single digit percentage (most sources suggest around 15-35% depending on exercise and lifestyle and all that). If this haul is your entire diet for the week and you’re not leaving out stuff you already have at home or something, I would strongly advise looking for more protein dense foods before protein deficiency starts to affect your well being. I’ve been there and it’s really not good.
Am currently there. Have started drinking Pea Protein shakes (to stay plant-based) quite often. But that would have bumped this shopping trip to $100
Best of luck! It really sucks, and the worst part is it’s hard to notice at first, and easily written off as working too much or something until you realize you’re doing it to yourself. I’ve heard good things about pea protein but sadly it’s not really a thing in my country yet so I haven’t had a chance to try it.
Anyway, whey powder can be pretty cheap these days (they have cheese so dairy isn’t a restriction), and there are enough duplicates in this picture that they could cut a couple things and keep the same price point if the budget is tight.
Yeah, the crazy thing is reflecting back, now that I have recent bloodwork showing just how low my protein levels are. I was totally attributing the lethargy to stress from work. I mean, I was stressed (have since changed jobs), and started having panic attacks, but who’s to say that wasn’t exacerbated by an unbalanced diet. I feel soooo much better, and more energized, now that I’m getting the right amount of protein.
Pea protein is great, and the same price here as whey. I actually like the unflavored taste, too. I just mix it with water.
It is kinda an extra expense tho, since it’s not necessarily replacing meals. Still eating lunch & dinner, just adding shakes in between. But absolutely worth it!
Assuming this is representative of everything OP has to eat in the time frame these were purchased for. They might have meats in the freezer, dried/canned beans, etc. that these items will be paired with.
OP states in the OP that OP does not eat meat.
Edit: a word
Yeah, missed that, however my point still stands. This could be more just component items for longer term shelf life stuff, and snacks. They still could have beans, lentils, rice, etc at home and these things are just to make specific meals through the week or whatever.
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Idk I feel like buying a cat with your groceries was a bit too much. Should have just skipped the groceries and only bought the cat
Good deal on the cat, tho. The food is basically free.
This whole picture can be summed up in two words:
Can’t cook
Exactly. So much of it is like refined and premade/finished shit. Presliced cheese? 😂 Buy a cheese plane/slicer and a block of cheese ffs. Much cheaper.
Although depending on the country, the actual price on the low end is comparable or even pricier for the blocks.
However, you get access to tons more really good cheese if you buy in blocks.
Love me some block of cheddar. That can go on spaghetti Bolognese, crackers, sandwiches, beans or just over some chips for some cheesy goodness.
Also pre-grated cheese has anti-caking agents, so it does things like not melt as well. A rotary grater and block of cheese can get you a better experience for a bit less money, and just a bit of work.
In addition to cheddar, a block of whole milk low moisture mozzarella for making pizza is excellent
honestly you don’t even need to learn to cook, just buy an assload of vegetables and some protein and toss that in a big pot, fry it up for a bit, then add water and let simmer for as long as you can.
soup/stew is, in practical terms, the best food.
also depending on what exact ingredients you get you can do what we in sweden call “mess in a pan” where you just dice up some root vegetable, onions, some protein (e.g. sausage), fry that up with some salt and pepper, and maybe serve with an egg. Trivial and hilariously cheap.
For 80 bucks you get AT LEAST 8 kg of that dish, and if you just add a bunch of different root veggies and peas and whatever fits, that’s basically pet food but for humans. You shouldn’t be missing any particular nutrient and it’s so good that i barely mind eating nothing but that day in and day out.
They sell cats at Walmart?
Lotsa carbs. At least you’ve got some veg in there.
Try adding beans or other veg with protein, more filling and less likely to snack. Nuts, quinoa, asparagus or avocado will help, too.
Agreed. Almonds and walnuts aren’t too expensive. Peanuts are still mostly just peanuts. And I heard my neighbor sold her mercedes for 5 cashews. Lots of options in the nut department.
If you eat a lot of pasta I would recommend learning some simple sauce recipes. Tomato sauce is probably the cheapest, and it’s basically a can of whole tomatoes, half an onion, some garlic, and some herbs. Cream sauces might be cheaper to buy canned, but you can make those with some cream, onions, garlic, and Parmesan cheese.
Other than that it looks like you’re making good choices. The system just sucks ass. I hope your next trip is more fruitful.
Bechamel costs pennies per serving to make and is the base for a million other sauces. Also far far better for you than that prego garbage.
Just wanted to second this. Learning to use a roux as a base saves me so much money and effort. A bit of butter(or any oil) and flour makes any creamy sauce/soup/stew you’d like. Add milk, broth, spices, garlic, cheese… The skies the limit and it’s a lot cheaper than cream or cream cheese, and I always have it in the house.
I don’t keep milk or heavy cream in the house and I don’t think it would work as well with soy, so I don’t think this will work for everyone.
It will absolutely work fine with fake milk. The mechanism you’re using is boiling the fried flour. Any (edible) liquid will work.
I hope your next trip is more fruitful.
Hey now, OP bought tomatoes, those are technically a fruit!
Also, you don’t have to make fresh sauce everytime. You can make a large batch, then freeze it in ice cube trays, then move the cubes into ziplock.
Muffins spelled backwards is sniffum
Processed food is usually more expensive per portion than the ingredients alone. The farther you get from the raw ingredients the more expensive it gets. Plus, you’re eating all sorts of junk ingredients.
I had about ten years of experience with a very tight food budget to learn what was good value for effort/ingredients.
Good:
Flour, sugar, canned tomatoes, spices, frozen veggies, fresh produce
Bad:
Presliced or pre-grated cheeses, at least in my experience, are marked up 1.5x to 2x the cost per pound of a block. Another commenter said that wasn’t the case in their store, but check and see if that is true for you and if the cheeses you got are available in blocks. You can even go to a place with a deli counter and they will slice cheese for you for free, and you will get exactly how much you want with less waste (yes it’s an interaction with another human, it’ll be alright).
Uncrustables/swiss rolls/mac and cheese… it’s not for me to judge what someone chooses for an indulgence, maybe those things are what get you through your day, but you can definitely do better value wise. Mac and cheese from a box is cheaper than those individual cups, and homemade mac and cheese from scratch is even better and extremely easy if you have any kitchen experience. Uncrustables will always be more expensive than just making the sandwich yourself. The swiss rolls… well you know they’re a treat. In my opinion if you’re going to treat yourself to something unhealthy spend the extra dollar and get something luxurious.
Breads and muffins, again if you could learn how to make them yourself you might be impressed with the results. Bread can be a tricky balance of time, effort and cost of ingredients, and homemade fresh baked bread is incredible, but if you’re short on time there’s nothing wrong with buying it. Muffins are a quick bread though that you could make at home in under an hour with a mixing bowl and a cupcake pan, and then you could control exactly how much sugar went into them and have hot, fresh muffins. It’s worth making them yourself at least once to see if it’s something you can add to your routine, you can get a cupcake pan for cheap from a thrift store if you don’t have one.
Sauces and dips, as other people have said, they are a lot simpler than you might think to make yourself. In my experience they are one of those things you should challenge yourself to make at least once or twice and see how much effort and time it takes you, and then re-evaluate the jarred/canned stuff. Maybe after making it you realize it is worth the extra dollar or so to save yourself the effort, but maybe you realize it’s not that hard and you’re able to save money in the long run and have more control over the quality and ingredients.
All this stuff is incremental, and any one thing isn’t going to magically fix food costs. Plus as the amount of time in your life to spend on meal prep fluctuates you might find it’s worth it to spend the extra money on convenience. However it’s important to at least get some experience with the alternatives so you understand what amount of time and effort you are buying by getting those processed foods. Good luck :)
$87 for grocery used to get you gourmet organic foods. In 2024 you get uncrustables. I hate this timeline.
Uncrustables have always been expensive, relatively speaking. That box represents 10-20 depending on where they are. Going with 10, that could have been a jar of pb and jam, and a loaf of whole grain….and the jar of jams and pb will last more than a single loaf will.
Even less if you buy the same crappy bread they use.
Coulda bought 8 of these instead, just sayin’
Now that’s savvy spending!
Only 20% is natural ingredients. 80% is processed foods. Typical futile attempt to eat healthy. Terrible diet.
There are better ways to say that
I expect English is their second language, based on the surreal absurdity of the binary state of “healthy” and “futility”. It’s all a futile attempt, we all die. The comment reads like a Salvador Dali or René Magritte. C’est ne pas une pipe.
Which isn’t me ripping on someone for learning a new language, it’s just an emergent property of people unconstrained by convention.
Maybe learning a new language, but their post history appears to be all in English. Then again, they’re also posting on 5+ month old threads about the war in Ukraine, so Russian troll maybe?
I’m now rereading the original comment in my head with a Russian accent. It totally takes the edge off, actually makes it comical.
People are out here choosing to eat canned green beans? When you could just as easily eat NOTHING and have roughly the same nutritional value and none of the slimy, masochistic horror show that is canned green beans. (I don’t care for canned green beans).
When you could just as easily eat NOTHING and have roughly the same nutritional value
I’m no nutritionist, but that seems incorrect based on my cursory Google search. lol
I actually like canned green beans slightly more than fresh or frozen. It has something to do with the texture, but idk what exactly. Though imo most veggies are definitely better fresh, for some reason I really enjoy canned peas too (I know I’m a weirdo).
In my opinion, the only acceptable way to eat most vegetables is roasted and seasoned. Frozen vegetables are easier to roast as they are part cooked before frozen.
If I go to a restaurant and I receive boiled vegetables I won’t go there again. Sick freaks.
On Thanksgiving, my aunt boils broccoli and potatoes and serves them totally unseasoned. Not even salt. 😢
It’s one of many reasons why I haven’t gone in years.
In one half cup serving you get:
Calories: 15
Fat: 0
Sodium: 15mg, 1%
Total Carbohydrate: 3g, 1%
Fiber: 1g, 4%
Protein, 1g
Calcium, 25mg, 1%
Iron, 1mg, 6%
Potassium, 60mg, 2%
Nutritionally, I don’t think your body will notice if you don’t eat the green beans. But if you like them, by all means (beans)!
That is before you cook them in bacon grease
That will improve just about anything.
