Last summer, sometime in July, I made a trip to Costco and purchased at least five large packages of chicken breasts. Each large package had approximately 18 breasts in total. I opened all the chicken breast packages up and divided them into Ziploc bags. Then I put various (homemade) marinades into the Ziploc sealed and drew out the air. In at least two cases, I sliced the meat and included fajita style marinade. I ended up with orange chicken breasts, rosemary chicken breasts, teriyaki-you get the general idea
On the surface this seems a bit extreme for a family of one or two. Most people would go shopping for a week and pick up a package of chicken breasts. Lately (as per the freezer discussion) I have been doing exactly that. The only thing is, I'm spending more money, time and effort. In terms of meat, Costco has very good quality for the price, and my homemade marinades are much cheaper than anything in a bottle and made from pantry items. In terms of time, I do have to take the few minutes to fill the bags, add the marinade, and clean up after frozen. Here's the thing though-I've made a summers worth of marinated chicken breast meals at one sitting. Also important (at least in my life), all I have to do is thaw those puppies and throw them on the grill. Preparation is minimal.
One of my frugal retirement goals is to significantly lower my cost of food without impacting the quality of what I eat in a major way. I've decided that in some cases cooking in and storing in bulk is still one of the best ways to do that. How does this save me money? Well, first because while I like to cook, I don't like to cook every day. Without access to these homemade frozen "convenience items", I would probably opt for fast food or run out and get deli chicken.
I also get to save money because I am cooking with quality ingredients that I purchased on sale, usually at the lowest price (although I am the first to admit that loss leader sales sometimes are not what they were). Buying really good quality boneless breasts at $1.99 a pound and working this way is a huge money saver. Also, because I do things like this, I can afford to go to the farmers market every weekend and still meet my lower budget (in Dallas, that's from March through the first of November at least). A huge bonus for me.
It's opportunities like this one last summer that have me taking no real action on rethinking the freezer, and considering re-upping my Costco membership (or trying Sam's) There are many bulk cooking choices I made with a larger family that I probably will not make now. Rarely do I actually cook meals in bulk and freeze these days other than right around the holidays and in terms of bulk baking (I cook a couple dozen muffins and pull them out as I want them). Using my freezer and pantry for food and pantry stuffs (freezer tomato sauce in two person servings, cooked bulk) does seem to make sense. Especially now that I am expanding my canning and freezer storage preserving skills.
I'm still not sure about my freezer-or perhaps I'm just not sure about THIS freezer and it's size. I'm not walking away from the thing any time soon, although I have promised that I will try and use the freezer side of the half and half before moving to the garage. I've also decided that Costco has a place in my life, as do those five rolls of slice and bakes cooked at once (giving me a chance for fresh, warm cookies one or two at a time).
Learning to cook smaller and smarter takes time, but I'm learning that some of the old habits fit right in with small family cooking.
Showing posts with label Food and Menu Planning. Show all posts
Showing posts with label Food and Menu Planning. Show all posts
Tuesday, April 3, 2012
Friday, March 23, 2012
Frugal Retirement-Will a Garden Save Me Money?
Confession: I do not have a green thumb. It's not black, but to grow things I need to work at it. Most of my life I've had a yard with some flowers, but no garden. That yard was thanks to my husband who at one point in his life managed a group of golf courses. On more than one occasion would he sit and and "be one with the lawn".
I've increased my yard and tree knowledge a bit with ownership of this house-I understand the difference between grasses. I don't have a lawn service (I have a healthy college student), and I've learned how to weed, feed and so on.
When it comes to growing other things, last year I began with some flowers in large pots, a single (potted) tomato plant and a squash plant. While the flowers thrived., I only was able to harvest about four crook necked squash. The tomatoes bloomed and had lovely flowers but never came to fruition. (it's been suggested that this was because they were on a patio that was protected on three sides and there was not enough wind to cross pollinate-what do i know).
This year, as you can see from the "before" photos, we need to begin some serious landscaping that will probably require a three year plan (both in terms of budget and labor). I lost a willow tree and need to do something with that corner. The beds need to be extended out from the fence (after the fence is repainted and sealed) and I need to slowly change over to low water plants. One of the considerations is whether to include a garden, and if so, what that garden should be. Extremely raised beds (to eliminate kneeling)? Add many large containers for vegetables and berries? Both? None?
So I guess my question to other small gardeners is this? Do you save money? Do you garden because of the freshness factor? Is it a hobby? Is it a combination of all three? Now is the time to begin planting, so I guess a decision is due. I expect that Ill never be a hobby gardener. The question is, will I be a gardener at all.
I've increased my yard and tree knowledge a bit with ownership of this house-I understand the difference between grasses. I don't have a lawn service (I have a healthy college student), and I've learned how to weed, feed and so on.
When it comes to growing other things, last year I began with some flowers in large pots, a single (potted) tomato plant and a squash plant. While the flowers thrived., I only was able to harvest about four crook necked squash. The tomatoes bloomed and had lovely flowers but never came to fruition. (it's been suggested that this was because they were on a patio that was protected on three sides and there was not enough wind to cross pollinate-what do i know).
This year, as you can see from the "before" photos, we need to begin some serious landscaping that will probably require a three year plan (both in terms of budget and labor). I lost a willow tree and need to do something with that corner. The beds need to be extended out from the fence (after the fence is repainted and sealed) and I need to slowly change over to low water plants. One of the considerations is whether to include a garden, and if so, what that garden should be. Extremely raised beds (to eliminate kneeling)? Add many large containers for vegetables and berries? Both? None?
The the question I'm asking myself is this-why would I be expanding my garden, and is it worth the expense and effort. Obviously, the things I grow that I have managed to harvest have been extremely fresh. On the other hand, I live in an area where local farm markets abound, and fresh produce is almost always available. My last frost was a month ago. With a couple exceptions, what I grow will not be enough to feed me-I'll still need to purchase throughout the summer. I certainly will not be able to grow enough to can extras-at least this year.
I'm pretty sure that the costs of gardening go down from year to year. Whatever tools I might need to invest in would last other years. I could learn how to save seeds I'm sure that I could learn many frugal techniques.
Thursday, September 2, 2010
Cooking For One Or Two - or Eating Well Without Breaking The Bank
One of the many challenges we face as singles or couples is cooking without breaking the bank (or eating the same thing for five days). This is true whether we're retired, empty nesters or singles. It can be challenging to cook "just for ourselves" every night. It can be easy, too easy, to reach for the Lean Cuisine or hit the restaurant. Most of us cannot afford to get a steak or a chop every single night.
So the challenge is to cook food we like, without too much waste, within an affordable budget. This can be a challenge and may require an adjustment in thinking. However, there are ways to eat well at home, have variety and not break our (often limited) budget
Cook and Freeze. Since many recipes are meant to serve at least four, cooking and freezing makes sense. While some people are wary of "frozen leftovers", in my experience that has more to do with freezing the wrong thing or the wrong way rather than the food itself. A small investment in good freezer containers and freezer bags are well worth the cost. In general, foods that freeze well include casseroles, stews, and soups, although I also freeze meats in marinades as well.
Get A Couple Cooking Books For Small Families or Singles. But use them cautiously. Most books marketed to one or two people mainly include things like boneless breasts, lamb and pork chops, steak and such. We usually cannot afford to eat this type of food every day. One of the best books I have found is one called "Not Your Mother's Slow Cooker, Recipes for One or Two". This book has dozens of delicious, often gourmet slow cooker recipes designed for a small appliance. Which leads me to my next piece of advise.....
Invest in Some Small Cookware and Appliances. I love my very large slow cooker. I still use it for parties, church events and holidays. For regular cooking, I bought this two and one half quart slow cooker. It gives about four servings and with he aforementioned cook book is a life saver. My mother in law's primary gift request this past holiday was for a small pressure cooker that would prepare four servings. I also have some small (five inch)pie pans and smaller casseroles with freezer lids. Although many things freeze well in Ziploc freezer bags, there are things that you will want to take from freezer to oven without changing the container.
Don't be afraid to bake. Most baked goods freeze exceptionally well. The higher the fat, the better the freeze ability. In general, my personal experience is that cooked baked goods freeze better than the dough. I used to decorate Christmas cookies for money and still give dozens as gifts each year. Everyone loves them and I begin freezing in October. One of the things you will find on the Internet and special interest cookbooks are many smaller batch baking recipes such as a recipe for two popovers, or a lemon meringue pie for two.
Do use some convenience foods judiciously. I do this most often in the case of "fresh" sides that I may not be able to store easily, such as fresh pasta salad, Waldorf salads and the like. I also find it more economical to buy the small, "prepackaged" container of grapes and berries, rather than a couple pounds
Buy the smallest size. Although it seems obvious this can be a huge adjustment, especially for many bargain shoppers. While the price per ounce may be slightly less for the large jar of mayo, I buy the smaller size and throw out nothing.
Play with recipes and adjust them yourself: Even if you have some misses, in the long run you'll avoid waste and save money. I took me some experimentation to get to a recipe for three waffles, but I'm there, finally (the main adjustment was the yolks and whites). Some recipes can be cut in half easier than others.
As you have more time (forced or unforced), learn more cooking skills. Most of us tend to spend money on the kind of food we are least able to cook ourselves. Even if you buy gourmet ingredients to add to your pantry, in the long run, it will be less expensive than a trip to the Thai restaurant every week or so.
Enjoy Your Food. While I won't necessarily suggest eating at the table with candles, take time to enjoy your food and appreciate what you are eating. Use decent dishes rather than paper, add some wine on occasion, use the cloth napkins. Just because there are only two of you, or you are eating by yourself, doesn't mean it should not be a good meal, enjoyed.
Don't forget all the other basic money saving strategies that you knew, or knew of. Keeping a pantry of items you use regularly (hopefully bought on sale)for example, let's you cook what you are in the mood for without running to the store. And even folks at home all day can forget to thaw (ask me how I know this), so some basic menu planning can help. At least, decide for tomorrow when you do tonight's dishes.
If you learn to cook enjoyable food at home that doesn't break the bank, then those times when you consciously decide to eat out will be more enjoyable - and more affordable!
So the challenge is to cook food we like, without too much waste, within an affordable budget. This can be a challenge and may require an adjustment in thinking. However, there are ways to eat well at home, have variety and not break our (often limited) budget
Cook and Freeze. Since many recipes are meant to serve at least four, cooking and freezing makes sense. While some people are wary of "frozen leftovers", in my experience that has more to do with freezing the wrong thing or the wrong way rather than the food itself. A small investment in good freezer containers and freezer bags are well worth the cost. In general, foods that freeze well include casseroles, stews, and soups, although I also freeze meats in marinades as well.
Get A Couple Cooking Books For Small Families or Singles. But use them cautiously. Most books marketed to one or two people mainly include things like boneless breasts, lamb and pork chops, steak and such. We usually cannot afford to eat this type of food every day. One of the best books I have found is one called "Not Your Mother's Slow Cooker, Recipes for One or Two". This book has dozens of delicious, often gourmet slow cooker recipes designed for a small appliance. Which leads me to my next piece of advise.....
Invest in Some Small Cookware and Appliances. I love my very large slow cooker. I still use it for parties, church events and holidays. For regular cooking, I bought this two and one half quart slow cooker. It gives about four servings and with he aforementioned cook book is a life saver. My mother in law's primary gift request this past holiday was for a small pressure cooker that would prepare four servings. I also have some small (five inch)pie pans and smaller casseroles with freezer lids. Although many things freeze well in Ziploc freezer bags, there are things that you will want to take from freezer to oven without changing the container.
Don't be afraid to bake. Most baked goods freeze exceptionally well. The higher the fat, the better the freeze ability. In general, my personal experience is that cooked baked goods freeze better than the dough. I used to decorate Christmas cookies for money and still give dozens as gifts each year. Everyone loves them and I begin freezing in October. One of the things you will find on the Internet and special interest cookbooks are many smaller batch baking recipes such as a recipe for two popovers, or a lemon meringue pie for two.
Do use some convenience foods judiciously. I do this most often in the case of "fresh" sides that I may not be able to store easily, such as fresh pasta salad, Waldorf salads and the like. I also find it more economical to buy the small, "prepackaged" container of grapes and berries, rather than a couple pounds
Buy the smallest size. Although it seems obvious this can be a huge adjustment, especially for many bargain shoppers. While the price per ounce may be slightly less for the large jar of mayo, I buy the smaller size and throw out nothing.
Play with recipes and adjust them yourself: Even if you have some misses, in the long run you'll avoid waste and save money. I took me some experimentation to get to a recipe for three waffles, but I'm there, finally (the main adjustment was the yolks and whites). Some recipes can be cut in half easier than others.
As you have more time (forced or unforced), learn more cooking skills. Most of us tend to spend money on the kind of food we are least able to cook ourselves. Even if you buy gourmet ingredients to add to your pantry, in the long run, it will be less expensive than a trip to the Thai restaurant every week or so.
Enjoy Your Food. While I won't necessarily suggest eating at the table with candles, take time to enjoy your food and appreciate what you are eating. Use decent dishes rather than paper, add some wine on occasion, use the cloth napkins. Just because there are only two of you, or you are eating by yourself, doesn't mean it should not be a good meal, enjoyed.
Don't forget all the other basic money saving strategies that you knew, or knew of. Keeping a pantry of items you use regularly (hopefully bought on sale)for example, let's you cook what you are in the mood for without running to the store. And even folks at home all day can forget to thaw (ask me how I know this), so some basic menu planning can help. At least, decide for tomorrow when you do tonight's dishes.
If you learn to cook enjoyable food at home that doesn't break the bank, then those times when you consciously decide to eat out will be more enjoyable - and more affordable!
Friday, August 13, 2010
Grocery Shopping for One or Two (on a Budget)
We were never a huge family. Four people, two active dogs. But my husband was six foot six inches and 135 pounds and ate what he wanted. My now-six foot six son grew over three inches in a single year and had to be limited to a half gallon of milk a day. Add that to regular grocery shopping. regularly providing meals to the neighborhood and to various scouting groups and church events, and you end up with a fairly large shopping cart.
Cut to today. I have myself, one (much older) dog and an adult son who is here on and off. To say that I have needed to learn to adjust my shopping habits is an understatement. I used to buy loss leaders in bulk, coupon religiously, play the drugstore game in the extreme, cook in bulk and do all those other things including packing lunches daily. While I realize everyone meets this challenge differently, I have found a few things by trial and error.
I need to keep my budget very low, but at the same time healthy. Speaking for myself, my problem is that I want to eat real food that tastes good. For the most part, this eliminates single serving meals, even though they are often on sale and I expect cost effective for some people. But while I love to eat, I am not a good cook. I'm a great baker and an okay family style cook. I have not the energy nor the inclination to cook every evening. So I'm left with how to eat as closely to the way I like, while still keeping things in check, with my limited cooking skill. As in any other budget endeavor, I have to work with the skills and likes and dislikes I'm given. Someone else might save money by shopping a few times a week, or buying prepared meals so that they don't have to stock a pantry.
So far I have found that I still do shop in bulk. Rather than shopping the loss leaders as I did forever, I am hitting up Costco and getting a month or two worth of meats. I'm getting pork chops, chicken breasts and thighs, ground beef, salmon and other things and dividing large family style packages into individual containers. I'm also prepping and freezing in marinades and doing cutting and chopping before freezing, but that's an article for another time .I do this knowing myself and accepting that the longer I stay in a regular grocery the more I will buy. If I can just run through the produce and milk sections once a week and avoid making any other choices I am better off financially. Someone who has more self control might be better off shopping more often. If I did not already have my freezer I might make a different choice. I'm also cooking in bulk, but at a different level. Most regular recipes are for four or for six. this means that by just cooking a so called "regular" recipe, I've made dinner, leftovers and/or another freezer meal.
I still (in the winter) get out my slow cooker and use it (them). I have a large one, which is now relegated to church events, and a small cooker which makes four servings, again three meals. Although I actually acquired a few books on small recipes, I find that for me at least, it makes for sense to cook on the large scale and divide. This includes main dishes, baked goods, soups and other items. I do have a couple recipes for rolls and popovers for one and two for those special occasions.
One difficult adjustment has been for me to accept the fact that it makes financial sense to some so called convenience items. Not very many, still. I buy the pre cut, ready made packages of fresh fruit because the others would go bad. When I get butter, I get the package where there are quarter sticks.
The hugest shock in changing my shopping habits while staying within a budget has been the "pantry area". I still have to physically stop myself still from getting multiples of flour, or a case of canned vegetables. Earlier this year, Target was having a deal on Quaker instant oatmeal where there was a high value coupon and a gift card given back for every three bought. I bought a dozen!!!! I eat oatmeal about twice a week. I ended up giving over half of it to the shelter -not a bad thing ever, but not what I planned. So I have learned that one item and one backup should be my limit for most items (some canned goods I stock a bit more in case of electricity storms).
Do I still use coupons? I peruse the inserts each week, and if I see something that I will use soon I cut it out. I rarely look for the loss leader sales any more in the grocery aisle, although I do keep myself alert through various websites as to special deals and high value coupons. I no longer store coupons by insert in file folders. Although I still occasionally play the coupon game at the drugstore (mainly to get goodies for the food bank and shelter), but I can always get those coupons through trading or other methods.
There are other alternatives that have not worked for me, or that I have not tried. I do think that everyone should look at all the alternatives and choose what is best for them. Angel Food was not a better deal for me. CSAs would be a great deal if I could find someone to share, but right now an individual share would be to much for me to use up unless my preserving skills increased by leaps and bounds.
There are still other ways I could probably chop my budget, bringing it to another level if I had to. I still occasionally buy steak on sale, as well as buying chicken, fish, seafood, pork chicken and ground beef. wine is included in my budget, as is the occasional lamb or veal. While I don't buy only organics, I do try to buy organic eggs, some fruits and vegetables. So some may find my choices insufficient and wonder why I wasn't doing more.
On the other hand I avoid convenience foods, cook from scratch, keep myself out of the stores by buying everything I can in bulk. There are lots of ways singles and small families can save money on food, depending on skills, talents and local food prices. I intend to stop considering all grocery shopping food shopping and not just track the food costs, but the cost of each food type as well.
Hopefully some of these ideas may help others making the jump from large to small families or trying to feed a couple on a budget. If you have any good ideas on how you cut your budget for groceries for one or two, feel free to share-we can all learn from new ideas.
.
Cut to today. I have myself, one (much older) dog and an adult son who is here on and off. To say that I have needed to learn to adjust my shopping habits is an understatement. I used to buy loss leaders in bulk, coupon religiously, play the drugstore game in the extreme, cook in bulk and do all those other things including packing lunches daily. While I realize everyone meets this challenge differently, I have found a few things by trial and error.
I need to keep my budget very low, but at the same time healthy. Speaking for myself, my problem is that I want to eat real food that tastes good. For the most part, this eliminates single serving meals, even though they are often on sale and I expect cost effective for some people. But while I love to eat, I am not a good cook. I'm a great baker and an okay family style cook. I have not the energy nor the inclination to cook every evening. So I'm left with how to eat as closely to the way I like, while still keeping things in check, with my limited cooking skill. As in any other budget endeavor, I have to work with the skills and likes and dislikes I'm given. Someone else might save money by shopping a few times a week, or buying prepared meals so that they don't have to stock a pantry.
So far I have found that I still do shop in bulk. Rather than shopping the loss leaders as I did forever, I am hitting up Costco and getting a month or two worth of meats. I'm getting pork chops, chicken breasts and thighs, ground beef, salmon and other things and dividing large family style packages into individual containers. I'm also prepping and freezing in marinades and doing cutting and chopping before freezing, but that's an article for another time .I do this knowing myself and accepting that the longer I stay in a regular grocery the more I will buy. If I can just run through the produce and milk sections once a week and avoid making any other choices I am better off financially. Someone who has more self control might be better off shopping more often. If I did not already have my freezer I might make a different choice. I'm also cooking in bulk, but at a different level. Most regular recipes are for four or for six. this means that by just cooking a so called "regular" recipe, I've made dinner, leftovers and/or another freezer meal.
I still (in the winter) get out my slow cooker and use it (them). I have a large one, which is now relegated to church events, and a small cooker which makes four servings, again three meals. Although I actually acquired a few books on small recipes, I find that for me at least, it makes for sense to cook on the large scale and divide. This includes main dishes, baked goods, soups and other items. I do have a couple recipes for rolls and popovers for one and two for those special occasions.
One difficult adjustment has been for me to accept the fact that it makes financial sense to some so called convenience items. Not very many, still. I buy the pre cut, ready made packages of fresh fruit because the others would go bad. When I get butter, I get the package where there are quarter sticks.
The hugest shock in changing my shopping habits while staying within a budget has been the "pantry area". I still have to physically stop myself still from getting multiples of flour, or a case of canned vegetables. Earlier this year, Target was having a deal on Quaker instant oatmeal where there was a high value coupon and a gift card given back for every three bought. I bought a dozen!!!! I eat oatmeal about twice a week. I ended up giving over half of it to the shelter -not a bad thing ever, but not what I planned. So I have learned that one item and one backup should be my limit for most items (some canned goods I stock a bit more in case of electricity storms).
Do I still use coupons? I peruse the inserts each week, and if I see something that I will use soon I cut it out. I rarely look for the loss leader sales any more in the grocery aisle, although I do keep myself alert through various websites as to special deals and high value coupons. I no longer store coupons by insert in file folders. Although I still occasionally play the coupon game at the drugstore (mainly to get goodies for the food bank and shelter), but I can always get those coupons through trading or other methods.
There are other alternatives that have not worked for me, or that I have not tried. I do think that everyone should look at all the alternatives and choose what is best for them. Angel Food was not a better deal for me. CSAs would be a great deal if I could find someone to share, but right now an individual share would be to much for me to use up unless my preserving skills increased by leaps and bounds.
There are still other ways I could probably chop my budget, bringing it to another level if I had to. I still occasionally buy steak on sale, as well as buying chicken, fish, seafood, pork chicken and ground beef. wine is included in my budget, as is the occasional lamb or veal. While I don't buy only organics, I do try to buy organic eggs, some fruits and vegetables. So some may find my choices insufficient and wonder why I wasn't doing more.
On the other hand I avoid convenience foods, cook from scratch, keep myself out of the stores by buying everything I can in bulk. There are lots of ways singles and small families can save money on food, depending on skills, talents and local food prices. I intend to stop considering all grocery shopping food shopping and not just track the food costs, but the cost of each food type as well.
Hopefully some of these ideas may help others making the jump from large to small families or trying to feed a couple on a budget. If you have any good ideas on how you cut your budget for groceries for one or two, feel free to share-we can all learn from new ideas.
.
Saturday, July 31, 2010
To Coupon or Not to Coupon
Every day it seems, there are articles and posts on the pros and cons of couponing. Does it save you money? Can you get "real food? Is it worth your time? The discussion goes on.
For many years with a family I was both an extreme couponer and lived by the pantry principle in the fullest sense. I fed our family lamb, beef, seafood, soda, wine and other things on what would be considered by most as a thrifty food plan. I was extremely organized and had it down to a system.
These days, I'm on a widow on a pension, eating a specific diet and feed only myself and my temporary roommate (my college age son). The amounts of food I buy have changed, as have some of the kinds of foods.
I still find coupon use to be a basic strategy of smart spending, and I think most people would benefit from using coupons in some way, large or small, be they a family of one or ten. Here are a few reasons why:
Even if you cannot find coupons for real food (doubtful), by using coupons for personal and health products you free up your disposable income leaving more for real, good food. Every week the major drugstores each have things that are on sale for free or almost free after rebates (which can then be rolled to use to pay for sale items the next week). Because I play the drugstore game (and take advantage of other deals), I have not paid for these items in forever. I save up my ECB and RR payouts from the previous week, pay for this weeks freebies and have nothing out of pocket. By doing this I regularly get shampoo, toothpaste, aspirin, contact cleaner, vitamins and even diabetic monitors for free. This enables me to always have the things I need. It allows me to put that extra amount to food, which in my life is an important factor. Lastly, shopping this way allows me to both give to charity, and stock up my gift closet for items to put in gift baskets for free.
We all use some packaged foods for which coupons regularly appear. The so called pantry staples in our life if you will. Granted, I use less than I used to, but since I cook mainly from scratch I still want to have a pantry. The number of items may be less, but the pantry is a need in order to cook frugally. There are regularly coupons on oils, baking staples and items such as salad dressings, condiments, and broths. By using coupons for these items I get them almost free (certainly less than generic prices). While we all may make some of these things from scratch (I make barbecue sauce and tomato sauce), most of us still need some of the basics on hand.
There are coupons for real food. While these often match the cycle of holidays and special events, they do exist. And what's more, there are often store sales to match. The earlier mentioned baking products, coupons on hams at Easter, for turkeys in the fall, for clementines during the season. Often these items are on special at the same time, so by combining the sales, these items become very affordable.
Even though I use coupons, I don't buy more than I can need or use. Coupon shoppers generally do best by buying the smallest size (which will often be free with a coupon and a sale) rather than the so called family size. If they have a family, it makes more sense to use five coupons and get five small items in terms of overall cost. So, if I have a thirty five cent coupon on ranch dressing and it goes on sale for 99 cents for the smallest size, I am much better off than if I bought the regular price with said coupon. Especially since in my case that coupon will be doubled and I will pay twenty some cents for the dressing.
Lastly, with all the websites and help available today, mathching coupons to sales is not the effort that it once might have been. A free site such as coupon mom will allow you to match your stores sales with the coupons available, even telling you the date the coupon appeared in an insert. Time and money saving tools like this site make couponing even more of a realistic choice for busy families.
So the next time you rule out coupons, or throw out the insert, think for a minute. You may do better by hanging on to those inserts awhile.
For many years with a family I was both an extreme couponer and lived by the pantry principle in the fullest sense. I fed our family lamb, beef, seafood, soda, wine and other things on what would be considered by most as a thrifty food plan. I was extremely organized and had it down to a system.
These days, I'm on a widow on a pension, eating a specific diet and feed only myself and my temporary roommate (my college age son). The amounts of food I buy have changed, as have some of the kinds of foods.
I still find coupon use to be a basic strategy of smart spending, and I think most people would benefit from using coupons in some way, large or small, be they a family of one or ten. Here are a few reasons why:
Even if you cannot find coupons for real food (doubtful), by using coupons for personal and health products you free up your disposable income leaving more for real, good food. Every week the major drugstores each have things that are on sale for free or almost free after rebates (which can then be rolled to use to pay for sale items the next week). Because I play the drugstore game (and take advantage of other deals), I have not paid for these items in forever. I save up my ECB and RR payouts from the previous week, pay for this weeks freebies and have nothing out of pocket. By doing this I regularly get shampoo, toothpaste, aspirin, contact cleaner, vitamins and even diabetic monitors for free. This enables me to always have the things I need. It allows me to put that extra amount to food, which in my life is an important factor. Lastly, shopping this way allows me to both give to charity, and stock up my gift closet for items to put in gift baskets for free.
We all use some packaged foods for which coupons regularly appear. The so called pantry staples in our life if you will. Granted, I use less than I used to, but since I cook mainly from scratch I still want to have a pantry. The number of items may be less, but the pantry is a need in order to cook frugally. There are regularly coupons on oils, baking staples and items such as salad dressings, condiments, and broths. By using coupons for these items I get them almost free (certainly less than generic prices). While we all may make some of these things from scratch (I make barbecue sauce and tomato sauce), most of us still need some of the basics on hand.
There are coupons for real food. While these often match the cycle of holidays and special events, they do exist. And what's more, there are often store sales to match. The earlier mentioned baking products, coupons on hams at Easter, for turkeys in the fall, for clementines during the season. Often these items are on special at the same time, so by combining the sales, these items become very affordable.
Even though I use coupons, I don't buy more than I can need or use. Coupon shoppers generally do best by buying the smallest size (which will often be free with a coupon and a sale) rather than the so called family size. If they have a family, it makes more sense to use five coupons and get five small items in terms of overall cost. So, if I have a thirty five cent coupon on ranch dressing and it goes on sale for 99 cents for the smallest size, I am much better off than if I bought the regular price with said coupon. Especially since in my case that coupon will be doubled and I will pay twenty some cents for the dressing.
Lastly, with all the websites and help available today, mathching coupons to sales is not the effort that it once might have been. A free site such as coupon mom will allow you to match your stores sales with the coupons available, even telling you the date the coupon appeared in an insert. Time and money saving tools like this site make couponing even more of a realistic choice for busy families.
So the next time you rule out coupons, or throw out the insert, think for a minute. You may do better by hanging on to those inserts awhile.
Tuesday, May 25, 2010
Frugal Eating In The Summer Heat
I'm on a goal to cut my food costs, especially since I was on Jenny Craig food for a month and really destroyed the budget.
I need to keep food costs as low as I can. At the same time, its in the nineties here in Texas, and since I already keep my heat at 79 or eighty degrees, warming up the house with the stove is not my goal. Also, I prefer to eat summer foods (grilled mainly) at this time of year rather than winter meals, so I am adjusting my menu rotation. Unfortunately the kind of foods that can be grilled or cooked in the skillet are generally a bit more expensive than the cuts of meat that can cook for three or four hours in the stove and the crock pot.
I have started buying grillable meats at their cheapest cost. Although they cannot be cooked and frozen like a casserole can, I am doing serious prep. When I buy the meat (say chicken breasts), I divide them into Ziploc bags, put various marinades in the bags and freeze. This way when I thaw them, they are already marinated. I'm generally putting three to four breasts in a bag. This way we have our meal, and enough to make a salad or a different meal the next day (leftover grilled breasts with black beans and salsa, or on a salad with rolls)
When I do decide to cook to save money (make biscuits or muffins or whatever), I am cooking one day a week only and freezing the rest to cut down on the heat and energy usable.
I figure our grocery bills in the summer are a bit more than in the winter, but with all the fresh produce and fish and meats around, I want to take advantage of those fun meals while I can. So I'll continue to look at ways to cut expenses but still eat "summer food", using all of the techniques I can come up with.
I often wonder if it would be worthwhile to have a toaster oven, just for a quarter of the year, if it would really keep the house cooler?
I need to keep food costs as low as I can. At the same time, its in the nineties here in Texas, and since I already keep my heat at 79 or eighty degrees, warming up the house with the stove is not my goal. Also, I prefer to eat summer foods (grilled mainly) at this time of year rather than winter meals, so I am adjusting my menu rotation. Unfortunately the kind of foods that can be grilled or cooked in the skillet are generally a bit more expensive than the cuts of meat that can cook for three or four hours in the stove and the crock pot.
I have started buying grillable meats at their cheapest cost. Although they cannot be cooked and frozen like a casserole can, I am doing serious prep. When I buy the meat (say chicken breasts), I divide them into Ziploc bags, put various marinades in the bags and freeze. This way when I thaw them, they are already marinated. I'm generally putting three to four breasts in a bag. This way we have our meal, and enough to make a salad or a different meal the next day (leftover grilled breasts with black beans and salsa, or on a salad with rolls)
When I do decide to cook to save money (make biscuits or muffins or whatever), I am cooking one day a week only and freezing the rest to cut down on the heat and energy usable.
I figure our grocery bills in the summer are a bit more than in the winter, but with all the fresh produce and fish and meats around, I want to take advantage of those fun meals while I can. So I'll continue to look at ways to cut expenses but still eat "summer food", using all of the techniques I can come up with.
I often wonder if it would be worthwhile to have a toaster oven, just for a quarter of the year, if it would really keep the house cooler?
Saturday, March 29, 2008
Warm Weather Menu Plan
Today I made a master menu sheet for the warmer weather. Here's what I do: I divide my excel sheet into categories, then I look at my basic recipes and try and make sure I have at least five really good recipes in each category. I generally don't add the so called "leftover recipes" until later. Things like chicken ala king with leftover chicken isn't on the list right now. This number of recipes gives me a good basic list to rotate with. Later I can add and make small variations. In my case we are carnivores, so most of my recipes begin with the protein or meat.
Just to give you an idea, this is what I have so far. Its still a working list. I only include the main menu, because sides are made according to what is in the pantry as well as what is fresh on a day to day basis. Basic sides used regularly include a huge variety of salads (spinach and raspberry, Caesar, tomatoes and basil, green bean salad..) a variety of pastas including pasta salad; coleslaw's; lots of homemade breads and rolls and; roasted and baked potatoes and so on. you get the drift. We also try to have both salad and veg or salad and fruit as often as possible, and easy desserts a few times a week.
Since we're creative and adventurous eaters, my basic categories look like this:
Chicken/Poultry (grilled breasts, barbecued thighs, chicken skewers, Thai Chicken, Chicken Salad)
Beef: Flank Steak, Buffalo Steak, Beef Kabobs, Warm Beef Salad, Beef Ribs
Pork: Grilled Tenderloin, Beer Marinated Pork chops, cherry stuffed Pork Chops, Barbecued Ribs, stir fry Pork
Fish: Teriyaki Tuna Steaks, Citrus Salmon, Paella, Tuna/Pasta Salad, Grilled Shrimp, Lobster Salad
Lamb and Veal: Lamb Chops, Veal Chops, Grilled rack of Lamb, Scalloppini, Lamb Kabobs
Ground Meat: Burgers, Sloppy Joes, Make your own Tacos
I still need to fine tune the menus even more adding the sides, but I do intend to do the "big" meat and fish and staple shop today. I get organic meats and veggies at a local store and ask them to double wrap for freezing when I buy them.
Hopefully by this time tomorrow I will be totally stocked for awhile except for fresh produce and dairy products.
Off I go............
Just to give you an idea, this is what I have so far. Its still a working list. I only include the main menu, because sides are made according to what is in the pantry as well as what is fresh on a day to day basis. Basic sides used regularly include a huge variety of salads (spinach and raspberry, Caesar, tomatoes and basil, green bean salad..) a variety of pastas including pasta salad; coleslaw's; lots of homemade breads and rolls and; roasted and baked potatoes and so on. you get the drift. We also try to have both salad and veg or salad and fruit as often as possible, and easy desserts a few times a week.
Since we're creative and adventurous eaters, my basic categories look like this:
Chicken/Poultry (grilled breasts, barbecued thighs, chicken skewers, Thai Chicken, Chicken Salad)
Beef: Flank Steak, Buffalo Steak, Beef Kabobs, Warm Beef Salad, Beef Ribs
Pork: Grilled Tenderloin, Beer Marinated Pork chops, cherry stuffed Pork Chops, Barbecued Ribs, stir fry Pork
Fish: Teriyaki Tuna Steaks, Citrus Salmon, Paella, Tuna/Pasta Salad, Grilled Shrimp, Lobster Salad
Lamb and Veal: Lamb Chops, Veal Chops, Grilled rack of Lamb, Scalloppini, Lamb Kabobs
Ground Meat: Burgers, Sloppy Joes, Make your own Tacos
I still need to fine tune the menus even more adding the sides, but I do intend to do the "big" meat and fish and staple shop today. I get organic meats and veggies at a local store and ask them to double wrap for freezing when I buy them.
Hopefully by this time tomorrow I will be totally stocked for awhile except for fresh produce and dairy products.
Off I go............
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