Hey family!!! A lot of y’all asked if we would do the Extreme Budget Grocery Challenge! Today we deliver! I set our budget to $50 for a whole week for 6 people. That’s a total of 126 meals and I got a dessert out of it! We go to shopping for the groceries, I share the haul, and then we get to cooking!
If you need more inspiration check out Christine’s video at Frugal Fit Mom!
She did it with only $30!
Tell her Moss Family TV sent you!
Buttermilk Biscuit Recipe:
2 cups all purpose flour
1/4 tsp baking soda
1 TB baking powder
1 tsp salt
6 TB unsalted butter (cold)
1 cup buttermilk
Preheat oven to 350°
Combine all ingredients and mix by hand, using a little self rising flour to keep it from sticking to your hands too much. Pinch of pieces a little bigger than a golf ball and roll into ball shape. Pat in extra flour and press slightly onto baking pan.
Bake in preheated oven for 10-15 minutes, until bottoms of biscuits are browned. Brown the tops and spread with butter!
Pinto Beans in the Instant Pot:
Pinto Beans on the stove top:
8-10 russet potatoes
2 tablespoons mayo
1/2 stick of butter
1/4 cup milk
Wash, peel, and cut up potatoes. Boil until tender. Transfer to a large bowl and add in all other ingredients. Mash and stir until everything is combined.
For Cornbread I just use the southern cornbread recipe on the back of the Martha White Cornmeal bag. 😉