To be completely honest, it was a great relief and a joyful blessing when my husband finished graduate school, obtained a full-time job, and we no longer had to live like church mice. (It was much less stressful being able to spend even $50 a week on groceries, then, because I had so strictly adhered to the $35 for so long.) I joyed in thinking about not having to live quite so frugally anymore.
And then 2013 happened. And 2014.
So how do we do that? Once again we have WIC, which is surprisingly helpful, are able to get weekly Bountiful Baskets, and are using food storage. That's really all there is to it. I cook almost everything from scratch, buy according to what's on sale any given week (or don't buy much at all some weeks, when not much of what I use is on sale) and we eat pretty well. Nothing fancy, but nearly every recipe on this blog is made with ingredients from the above sources. So, lots of vegetables, supplemented with wheat, brown rice, whole wheat pasta, and beans. When there's a good opportunity outside of my regular grocery stores for bulk items that are being trucked in, such as frozen chicken or ground beef, I take advantage of that, too, and stock up my freezer.