Mom Saver-in Chief-Lisa Reynolds March 3, 2010
Posted by budgetsmartgirl in Budget Smart Cook.Tags: easy meal preparation, Lisa Reynolds, RedPlum, saving money on food, Viva La Value
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Now you know all about RedPlum, here to share her money saving secrets is their Mom Saver-in-Chief Lisa Reynolds, who is also the host of Diva Toolbox Radio” ‘Viva La Value’.
Budget Smart Girl (BSG)-Tell us about yourself and your radio show. How did it get started and where can we listen to it?
Lisa Reynolds(LR)-I’m a busy working mom of two young boys who loves gathering with friends and family over good meals and fun activities, taking chess lessons with my sons, and actively participating in my church community. I also love to cook, and try to keep my meals to less than five ingredients or less than 30 minutes. I live with my husband, Robert, and two sons, Robert, 8, and Ryan, 5, in Northville, Michigan.
We launched our online radio show, Viva la Value, in October 2009 and have been gaining momentum ever since. My show helps people achieve a value lifestyle through real savings, tips, coupons and coupon codes. You can listen to Viva la Value on and get more information the show at www.redplum.com/vivalavalue.
BSG-You suggest buying everything on sale and using coupons. Any favorite techniques or places to check for coupons?
LR-Always share savings with a friend. People are passionate about scoring great deals, and women always like to brag about their finds. Word-of-mouth is a great way to find deals. Another easy technique is to look for online coupon codes. Coupon codes at redplum.com save consumers dollars or percentages off on everything from clothing to restaurants to books and movies. This savings coupled with additional online offers and even free shipping offers, makes online shopping not only convenient and a time saver, but a cost saver, too.
You can also start an office coupon swap, or with your neighbors. Have your co-workers or neighbors bring in coupons that they may not be able to use and share them. Especially staple items like aspirin, cold medicine, etc. – everyone can always use these items. You may not be able to use a coupon for diapers but your co-worker or neighbor with a newborn may need it and you can share it with them.
BSG-You say you inherited your bargain hunting gene from your mom –who is a great cook – and from your grandma who lived through the Great Depression. Any tips they shared with you?
LR-Never buy anything that’s not on sale and don’t go to the store without your coupons! Seriously though, there are many tips I’ve learned through the years that really don’t require a lot of time and effort. For example, stock up on sale items. When you see an item on special, or a savings is featured with your loyalty card and you have a coupon –stock up. Sixty-six percent of coupon shoppers say they are often able to combine coupons with other in-store specials, sales or frequent shopper discounts.
BSG-You like to keep meals simple using five ingredients or less. Any tips you want to share about meal planning?
LR-I advise people to plan meals using their store’s circular. Many savvy moms create meal plans based on what their local stores advertise that week. Using coupons for items that are already on sale that week saves you even more.
BSG-What mistakes do most people make when they’re trying to save time and/or money on meals?
LR-I think the biggest mistake people make is not looking for deals out at all, and making the assumption that it takes too much time. In fact, the average family can save at least $1,000 per year by spending just 20 minutes a week seeking value from a variety of sources. So, you just have to be willing to look and spend a little time doing research and planning your shopping trips.
BSG-Any recipes you’d like to share with us?
LR-My kids and I have been making kabobs a lot lately — fruit kabobs and chicken & vegetable kabobs. They’re easy and fun to make, taste great and the kids love to help. I also love do-it-yourself pizzas because they’re kid-friendly and you can make them as healthy as you want because you’re adding your own ingredients. You can purchase store-made pizza dough or easily create your own.
BSG-Is there anything else you’d like to share with us?
LR-We have more tips for getting the most for your money at our savings and lifestyle website: www.redplum.com.
Taste of Home February 19, 2010
Posted by budgetsmartgirl in Budget Smart Cook.Tags: Budget recipes, healthy cooking, recipes, Taste of Home, Taste of Home Cookbooks, Taste of Home Magazines, Taste of Home Newsletters
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I can’t remember how long I’ve been a fan of the Taste of Home magazines, cookbooks and newsletters. Many of the recipes in my ‘must try this one’ folder are from one of their publications. If you’re not familiar with the Taste of Home magazines or newsletters, I highly recommend you check them out. They’re one of the best resources for recipes that are very budget friendly and not to mention always have mouth watering photos! So here to tell us more about the magazines and to share her favorite money saving tips and hints is Editor in Chief, Catherine Cassidy.
Budget Smart Girl (BSG)-My mom first introduced me to the Taste of Home magazines over a decade ago and I have to say I’ve been hooked since then. But for readers who have never seen or heard about you, would you like to tell us about the Taste of Home family, how it got started and your role as editor?
Catherine Cassidy (CC)-So many of our readers learned about us, as you did, from a friend or loved one. Taste of Home magazine was actually born out of the food section of another magazine, Country Woman, back in 1993. The editors at the time realized that the recipe section was the absolute favorite among CW’s readers, so they created Taste of Home…and the rest is history. Today, with 3.2 million readers, Taste of Home is far and away the largest food magazine in the world. And here’s why: Virtually all of our recipes come from our readers-regular home cooks who use affordable, family-friendly ingredients. Then we test every one of those recipes to make sure at will work when you try it at home. And while we have changed our look over time and now even accept advertising, we are still true to that mission. I am the editor of the Taste of Home brand, which is so much more than the magazine, and we’ll talk about that. My staff includes the magazine editorial group, the book editorial division, the Taste of Home test kitchen, our on-site photo studio and our cooking schools. I also work closely with our general manager of www.tasteofhome.com, our web site.
BSG-You publish so many cooking and food magazines, can you tell us a little about each of them and their content?
CC-Well, Taste of Home, the “mother ship,” has evolved a lot, but it’s still all about great family-favorite recipes, tips and stories from home cooks of all ages and abilities. In addition, we publish what I like to call “the sisters”: Healthy Cooking and Simple & Delicious. Healthy Cooking is for those looking to live a healthier lifestyle, so it’s filled with recipes that are lower in fat and calories and rich in good nutrients. There’s also lots of nutrition and fitness tips plus advice for addressing health concerns like heart disease, cancer and diabetes. Simple & Delicious was created for the busy mom (and dad, too!)–someone who wants to put good meals on the table but just doesn’t have a bunch of time to spend in the grocery store and kitchen. So there are a lot of quick & easy dishes. I find some of my favorite recipes in this magazine. (You can find a link to subscribe to all three on our home page.)
BSG-You also publish cookbooks. Any budget related ones you’d like to tell us about?
CC-Yes! Actually, most of our cookbooks are budget-friendly, but there are a few new ones you might be interested in: Dinner on a Dime; The Busy Family Cookbook; Freezer Pleasers, Casseroles, Slow Cooker & Soups; and Simple & Delicious Cookbook all contain easy recipes for very affordable meals. Our big new book for 2010 is Taste of Home’s Comfort Food Diet Cookbook. It’s a six-week plan along with 430 recipes, lots of color photos, great healthy living tips AND access to additional web-based recipes and a lively community where you can “hear” from others on the plan and talk up your own successes. You’ll find all these wherever books are sold (including Amazon.com).
BSG-As well as the magazines and cookbooks, you have a Web site and also send out newsletters. How many newsletters do you have and maybe we can put a link to each one just in case readers what to sign up?
CC-Yes, we have 12 great newsletters-”Recipe of the Week,”" Cupcake of the Week,” “Slow Cooker Recipes” and “Light Dessert of the Week” are a few of the more popular ones. Here is a link to the sign-up page for all of them: http://www.tasteofhome.com/Sign-Up-For-Free-Newsletters
BSG-You’ve always promoted budget-friendly dinners. Are you finding more people are, first of all, cooking more home-cooked meals, and two, looking for ways to stretch their budget?
CC-Absolutely. The recession has really driven people back into the kitchen, which is a good thing! People are using coupons more than ever. And I think the demise of Gourmet magazine is one consequence, perhaps, of people looking for practical and affordable meal solutions. At Taste of Home, even in these tough times, we’ve had steady, even growing, magazine and cookbook sales and traffic to our web site as a result. People just seem to recognize that that’s what we’ve always been about.
BSG-You also have a section on your Web site with a message board. Would you like to tell my readers what they’ll find there?
CC-TasteofHome.com has a very robust community of more than 715,000 registered users who interact with one another in a variety of ways. They swap recipes, chat about topics of mutual interest and serve as a kind of on-demand help desk for cooking questions–which is an incredibly valuable resource for us as editors. But our community members really go beyond the digital world to become important parts of each other’s lives, sharing life’s ups and downs together. They hold cookbook swaps where members receive a cookbook from another member; they’ve even organized in-person luncheons and events to help the needy in their areas. They’re a tight-knit group of online friends that are almost like family.
BSG-And you run lots of contests? Can you share news about current and upcoming ones?
CC-Yes, there’s a contest featured in every issue of Taste of Home, Simple & Delicious and Healthy Cooking magazines, and new one announced each issue, too. Contests are our lifeblood-our readers love them! And it stands to reason that some of the best recipes we publish are our contest winners. For a complete list of all our current contests, go to www.tasteofhome.com/Contests/Recipe-Contests
BSG-Do you have any tips for saving money on food?
CC-Slow-cookers are good investments. You can make inexpensive cuts of meat taste wonderful! For example, beef round steak is used in Slow-Cooked Pepper Steak. When combined with pantry staples like onion, garlic and green peppers, this inexpensive cut is tender and flavorful. Or large cuts of meat go a long way such as Brisket for a Bunch when served on standard hamburger buns will be very cost effective.
*Shop for sales on meat items as they generally are the most expensive part of the food dollar. Plan your menus around these sales. Produce is another seasonal item that you should build menus around. Be familiar with seasonal produce to lay down the foundation for your meal planning. Think apples and root vegetables in the fall, citrus in the winter months, etc…
*When recipes call for fresh spinach (2 -6 oz. bags) or fresh greens, buy the economy size bag of spinach or heads of lettuce. These are a better value. They may require more work to clean but are generally less expensive.
*Convenience items are costly. Rice that takes 90 seconds in a micro-wave is $.79 more per serving than rice you buy in a bag or box and fix yourself.(i.e. Uncle Ben’s 90 second rice in the microwave is $1.99/ 2 cups and Riceland Rice in the box is about 21cents per cup) However (I’ll try not to talk out of both sides of my mouth but) convenience items like canned soups can be a pretty good investment. Shop the sale, for example-10 cans of store brand tomato soup for 10.00 is a good deal. You can do a lot of things with tomato soup, from casseroles, to soup starters, slow-cookers, sauces, etc… Be aware though that you don’t need to buy 10 to still get the valuable price. Buy what you know you’ll use.
BSG-Any foods that you think are especially good buys?
CC-Inexpensive cuts of meat (cooked appropriately like with many of our recipes), any back-to-basics type item from canned tomatoes to dried beans, private label or store brand cereals, etc…in other words–you can eat like a king with just a little TLC or elbow grease in the kitchen. The more time you give to preparation from basic ingredients, it’s cheaper and probably “healthier”.
*Larger packages of meat (on sale) like ground beef or stew meat can be re-packaged for recipes. So a 3 lb. package of ground beef could be broken down into 3-1lb. packages. Buy on sale.
*Buy cheese in block form and grate your own instead of buying the pre-shredded packaged. Freshness will be better also. Store brand block of cheese are good buys or look for sales. Remember that you can freeze cheese!
Eggs are a good deal. There are so many wonderful recipes that use this “high quality” protein in meals. Recipes like: Cheese Sausage Strata.
Frozen vegetables are a great buy if you purchase plain and simple. Not sauced, in steam bags or other. Make your own sauce or put a good amount in a pot-pie with less chicken or beef. They are also harvested at their peak quality so they are good nutritionally.
A good recipe is: Chicken Potpie
Additional tips on food and money:
*Try not to shop with kids, they have strong and sometimes influencing opinions that will cost you more!
*If you shop with coupons, look for double coupon days and don’t fall victim to new product coupons. Manufacturers want you to try their new and improved product but it may cost more (even with a coupon) than the old stand buy product. Buyer beware!
*Beware of grocery store items on display. They may not be as good of a deal as you’re lead to believe. The store may have a huge quantity of that item. Make sure and check prices against similar brands.
*Check unit prices. Sometimes the larger packages are not the best buy.
*Try more meatless meals or vow to do one meatless meal a week.
*Make your own bread crumbs out of stale bread. If you can’t get to it, just throw all the ends in a bag in the freezer. I know you’re saying “bread crumbs are not that expensive” but making your own out of bread ends you would throw out is cost effective. And you don’t get all the added salt. So if you want lower sodium and better quality, make your own.
*Make your own stocks with beef, chicken or turkey bones. Again this is a huge cost savings and won’t need to add all the salt those canned varieties have. Freeze them in 1 and 2 cup portions for use in your favorite recipes.
Chinese New Year and Some Recipes February 12, 2010
Posted by budgetsmartgirl in Budget Smart Cook.Tags: Chinese New Year, Real Asian Made Simple
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I was going to post an article about spices and how they can add some pizzazz to budget priced foods today, but hadn’t realized that Sunday kicks off Chinese New Year. The folks at Simply Asia sent some recipes to try so I thought I’d switch articles and leave spices for next week.
I should have guessed it was close to Chinese New Year because I’ve been seeing lots of food items like noodles, rice, stir fry sauces on sale. This is a great time to stock up. Most of these items have a long pantry shelf life, so nothing gets wasted. In fact, a vegetable stir fry is one of my favorite quick and easy stand by meals.
Here’s what I use and it serves four-
For the marinade-
1/3 cup soy sauce, sodium reduced if you’re watching your salt intake.
1 tablespoon light sesame oil
2 teaspoons finely minced ginger root
2 tablespoons honey
Mix everything together.
For the vegetables-
Two tablespoons oil
2 cups broccoli
1 cup sliced carrots
1 cup sliced mushrooms
1 cup sliced onions
Optional, cashews, baby corn and water chestnuts, sliced
Add all the vegetables in a bowl and mix, add the marinade, coat all the vegetables and put in the fridge for at least an hour before preparing.
Heat about two tablespoons oil in a skillet or wok. Add the vegetables and stir fry until they’re tender. Keep stirring them because the honey in the marinade has a tendency to make them stick to the skillet. If you’re using chicken or tofu, add this now.
Asian Foods are Perfect for Budget Cooking
As a budget savvy cook, one of the things I like most about Asian cooking is most of the ingredients aren’t that expensive but yet give maximum flavor to a dish.
Gingerroot
One of my must have pantry standbys is gingerroot. You can find it in just about any produce section…usually by the root vegetables. I never make a curry or stir fry without it, and I’ll even add it to soups and sometimes fruit based desserts. Lots of people won’t buy it because they think it’s difficult to prepare and then gets wasted if they don’t use the whole root for one recipe. But I have a couple of suggestions. One, don’t try peeling it with a knife or peeler. Use the back of a teaspoon to gently ease the skin from the root. Second tip, if you have any leftover simply peel it, and place it in a jar and top it with vinegar and pop it into the refrigerator. It keeps fresh for months and when you want to use it, simply rinse off the vinegar.
Sesame Seed Oil
Another popular ingredient in Asian cooking is sesame seed oil. It has a rich and very intense taste and gives any dish a very distinctive flavor. Having said that, not everyone likes it. My advice; try some before you add it to a dish, and go lightly the first couple of times you add it to a dish. Never treat it the same way you would other oils. It can quickly overwhelm other flavors…definitely less is more when it comes to sesame seed oil.
Miso
Until recently if you wanted to find miso, you’d have to go to a health food store or coop, but these days lots of supermarkets stock it. It’s found in the dairy section, and comes in different varieties. If you want to give it a try, I recommend starting out with the light or white miso and working your way to the darker varieties. It contains all good stuff like protein, iron, B12, potassium and dietary fiber. It also contains enzymes that can help your digestion.
A Good for You Cooking Method
Asian dishes not only contain many good for your ingredients, some of the cooking methods are also good too. Steaming, stir frying, both of which cook the food quickly and without destroying vitamins and minerals.
A Quick and Easy Dessert
Sometimes I rush around trying to figure out what’s for dessert and I’ve found chocolate covered fortune cookies are perfect to finish a meal. Melt some chocolate, dip half the fortune cookie into it, place them on parchment paper and let them set. This also works with other types of cookies too.
Real Asian Made Simple
Here’s some information the folks at Simply Asia recommend checking out on their site.
•New, easy-to-make products to incorporate into a Chinese New Year gathering or just add something special to weekday dinners
•New recipes perfect for Chinese New Year
•Tips for throwing a Year of the Tiger party, from décor to cuisine
•Insight into Chinese New Year traditions and their significance
•Fun freebies from Simply Asia to complete your gathering, like printable menus and place cards at www.RealAsianMadeSimple.com P.S. Simply Asia is giving away great prize packs throughout Chinese New Year on Facebook and Twitter! Check us out at facebook.com/pages/Simply-Asia/127487550959 and Twitter @SimplyAsiaFoods.
Recipes
Both of these recipes sound tempting. I often order teriyaki lettuce wraps at restaurants but now I have the recipe.
Simply Asia® Ginger Teriyaki Lettuce Wraps
Prep Time: 15 minutes
Cook Time: 5 minutes
Makes 6 servings.
1 tsp. oil
1 lb. ground chicken or ground turkey
1 pouch Simply Asia® Ginger Teriyaki Stir-Fry Sauce
6 large iceberg lettuce leaves or 12 Bibb lettuce leaves
Toppings such as shredded carrots, bean sprouts, chow mein noodles, chopped peanuts, chopped fresh cilantro and chopped green onions
HEAT oil in large nonstick on medium-high heat. Add ground chicken; stir fry
5 minutes or until cooked through. Add Stir-Fry Sauce; cook and stir until heated through.
SPOON chicken mixture into center of each lettuce leaf. Sprinkle with desired toppings. Fold sides of lettuce over filling and roll up to serve.
Simply Asia® General Tsao’s Meatballs
Prep Time: 10 minutes
Cook Time: 25 minutes
Makes 15 (2-meatball) appetizer servings.
1/4 cup plain breadcrumbs
1 egg, beaten
2 tbsp. milk
1 tsp. garlic powder
1/2 tsp. ground ginger
1 lb. ground beef or turkey
1 pouch Simply Asia® General Tsao Stir-Fry Sauce
1/4 cup orange juice
MIX breadcrumbs, egg, milk, garlic powder and ground ginger in large bowl until well blended. Add ground beef; mix well.
SHAPE into 1-inch meatballs. Arrange meatballs in foil-lined 15×10x1-inch baking pan.
BAKE in preheated 350°F oven 15 to 20 minutes or until cooked through. Drain if needed.
BRING Stir-Fry Sauce and orange juice to simmer in large skillet on medium heat. Add meatballs; toss to coat well and cook until heated through.
The Frugal Foodie February 4, 2010
Posted by budgetsmartgirl in Budget Smart Cook.Tags: budget cooking, Lara Starr, saving money on food, The Frugal Foodie, The Frugal Foodie Cookbook, Vivaeditions
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When I heard about the Frugal Foodie Cookbook I was intrigued. I love the idea that you can be a foodie, eat well, and well, watch your pennies at the same time. One of the authors of The Frugal Foodie Cookbook is Lara Starr. I was eager to find out more about her and her frugal foodie lifestyle. So here’s my interview with her and be sure to check out the book at www.vivaeditions.com and you can read more about Lara’s culinary adventures at http://frugalfoodiecookbook.blogspot.com
Budget Smart Girl (BSG)-Have you always been budget minded?
Lara Starr (LS)-Yes, I come from a long line of cheapskates. I’ve been working since I was 15 and I’ve always been careful with how I spend. I also like the thrill of the hunt of a bargain!
BSG-You’re a cookbook author, cake decorator. Have you always worked in the food industry?
LS-I’ve worked in marketing and publicity for most of my life, and was a cookbook publicist for several years. Being exposed to great food from great cooks and chefs was thrilling, and I began to learn a lot about food, cooking and eating. I’m very lucky to live in the Bay Area where I have access to amazing restaurants and markets.
BSG-What came first, the frugal foodie blog or cookbook? In fact, how did they come about?
LS-The book came first. I’d co-authored a cookbook 10 years ago, called The Party Girl Cookbook. That book literally came out the same month as my son, Max. I of course got immersed in caring for a baby and working, so a 2nd book took a backseat for a long time, but I stayed in touch with the folks who had published it. When I was laid off a colleague was starting the Viva Editions imprint and asked me to do The Frugal Foodie Cookbook. The time was definitely right – in those 10 years I’d gone from a Party Girl to a Frugal Foodie! I started the Blog to keep the fun going – new ideas and recipes and also the goings-on with the book. I also have a Facebook page for news on the book and links to ideas and recipes.
BSG-What are some of the biggest mistakes people make when they’re trying to save money on food?
LS-I think they get too focused on coupons. There are all of these stories out there about women who got $500 worth of groceries for $10 – but if you look in their cart, it’s probably full of stuff you wouldn’t want to eat – packaged, processed and promotional type items. I think that people also think they’re getting good deals at warehouse clubs, and you can get some amazing deals there – but when you factor in your membership fee and the little extras you put in your cart every time you go, it’s probably not netting you a lot of savings. Also – you can’t get everything there, so you also have to go to the regular grocery store. And in my experience, the more stores your and the more times you’re in stores, the more money you’ll spend.
BSG-What are some of the best bargain buys right now?
LS-I’ve noticed that eggs and butter have been much cheaper than they have been in the past – which is great because I love to bake and my family loves quiches and scrambled eggs.
BSG-You give cooking demonstrations, are people more interested in budget cooking these days?
LS-Definitely – we’ve all been hit by the economic downturn, and people are really into cooking more and more.
BSG-What are some of your favorite tips and hints for saving money on meals?
LS-My best tip is to make a menu every week and shop once a week for everything you need – and only what you need. Once you get in the habit, it’s really easy – and you never have that dreaded Wednesday at 5:30 when you’re on your way home from work “What the heck are we going to have for dinner?” – which makes expensive takeout really appealing. I also base a lot of meals on pasta and rice – they’re inexpensive, tasty, you can make a lot at once, and since I have a son who’s a picky eater, I know he’ll always eat plain rice or noodles.
BSG- Are there any foods that you think are considered budget buys but really aren’t?
LS-Nothing is a good bargain if it doesn’t taste good – and I think we all have some things we shouldn’t compromise on. I buy good bagels because the bargain ones are grody, I also only use real butter for baking. But I’m perfectly happy to drink really cheap wine.
BSG-Do you think meal planning is essential if you want to save money?
LS-See #7 – yes! I think it’s essential.
BSG-Do you have a recipe you’d like to share?
LS-This is one of my favorite frugal recipes – it’s cheap, easy and everyone thinks you’re cool because not a lot of people make Biscotti. Enjoy!
Biscotti
2 eggs
¾ cup sugar
2 cups flour
1 teaspoon baking soda
¾ cup almonds, toasted and coarsely chopped
Preheat oven to 350°F.
Line a baking sheet with foil and grease well, or use a silpat.
Beat the eggs and sugar in the bowl of an electric mixer until pale, about 2 minutes.
Beat in the flour and baking soda and continue beating until blended. Mix in the almonds.
With floured hands, form half of the dough into a 12-inch log. Place on the baking sheet and press down to flatten to a width of about 3 inches. Repeat with the remaining dough.
Bake the cookie loaves for 30 minutes. Remove from the oven, leaving the oven on. Let the loaves cool for 5 minutes in the pan, then remove them to a cutting board.
Put the slices back on the cookie sheet, laying them on their sides. Return them to the oven and bake for an additional 20 minutes. Cool completely on a rack.
Cookies will keep for about a week in an airtight container or for up to 3 months in the freezer.
Makes 24 cookies.
Cashew Lemon Spice Variation
Add the zest of 1 lemon with the eggs and sugar
Replace the almonds with ¾ cup toasted, unsalted cashews
Add 1/2 teaspoon ground ginger or pumpkin pie spice with the flour
Meal Planning…saving time and money January 22, 2010
Posted by budgetsmartgirl in Budget Smart Cook.Tags: Aldi, Good Morning America, Meal Planning
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I’ve been attempting to put together a list of meals for two weeks at a time and well, let’s just say I keep getting sidetracked. So yesterday I spent an hour online to seek help. I found lots of sites that require you to buy a subscription or sign up for an account, but I knew there had to be some free sites out there too. Here’s what I found-
Meals for a Year
What a coincidence, while I was searching the Web I stumbled across a story from Good Morning America about a mom in Texas who’s planned out a year’s worth of meals. Wow, I thought and I can’t even manage two weeks. I might not achieve what she has but here’s a link to the story because she has some good money saving tips http://abcnews.go.com/GMA/parenting/mom-plans-meals-entire-year.story?id=9618348
Quick Meals
Here’s a site I liked a lot www.mealsmatter.org It has a good selection of quick meals.
Aldi
Remember me saying a trip to Aldi supermarket was on my list of must-do’s this year? I discovered they have a Web site dedicated to meal planning www.aldimeals.com
Mom Knows Best
And here’s another great site www.momsmenu.com, click on ‘meal planning’
Credit Crunch Meals
It’s not just people in the US that are looking to save money now. I stumbled upon this site from the UK all about recipes to make during the credit crunch. They have a two week menu along with recipes. I’m going to try a few out this week. www.goodtoknow.co.uk/recipes/266969/credit-crunch-weekly-meal-planner
Meals for You
This site’s name just about sums it up www.mealsforyou.com
Cooking is A Chore
And this site had lots of good stuff and not all cooking related so it’s definitely worth checking out. www.successfulfamilychores.com, click on ‘meal planning’
Eating Well
I also like this site www.eatrealgood.com/meal-planner.html
Tips for Meal Planning
Here are some tips I’ve found work for me when I do get around to planning meals.
Cookbooks
I always keep cookbooks close by so I can check what recipes we liked and what was quick and easy. Yes, here’s another tip when I try out a recipe I’ll make a note of if we liked it, what I’d change and if it was quick or time consuming.
Supermarket Flyers
One of the goals of meal planning is to save money. I always check my local supermarket flyer to see what’s on sale and plan meals around those items.
Plan for A Quick Change
I always have stand by meal ideas on my list just in case something crops up and I can’t spend too much time cooking. These will be meals like pasta, stir frys etc.
Rely on Leftovers
I always count on having a couple of days (usually Sundays) where I’ll rely on leftovers for meals. It’s also a good way to clean out the fridge!
Cook Ahead
I’m getting into the habit of cooking ingredients on one day so I can use them thoughout the week. For example, today I’m cooking beans in the slow cooker. I’ll freeze them and use them in soups, chili etc. I’m also roasting garlic that I’ll use for garlic bread and soups.
Plates
And here’s something I bought many years ago…can’t remember exactly where. But anytime I have leftovers, like mashed potatoes, vegetables, fish etc. I put them on these plates and then use my food saver machine. It’s a great way to make ready-made meals from items you’ve already cooked. I also made up meals for my mom when she was taking chemotherapy and didn’t feel like cooking. She’d put them in the freezer and then microwave them. If you can find them, they’re a wise buy.
Healthy Snacking for the Budget Minded January 14, 2010
Posted by budgetsmartgirl in Budget Smart Cook.Tags: Healthy Snacks, healthy snacks on a budget, ways to lose weight, Yum Yum Dishes
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I’ll be the first to admit that chocolate is my Achilles’ Heel and the odd package of gummy bears often lurks in my desk drawer, but overall, I’m pretty good at not loading the grocery card with not so good for you or your wallet treats. To start off the New Year, I asked Tracy Adler to offer some tips on healthy snacking. Tracy is mom of two, former restaurant owner and creator of Yum Yum Dishes. www.yumyumdish.com
They’re sold in packs of four and help train the whole family as to what a normal portion size should be. Tracy kindly sent me some bowls and now I fill them with things like popcorn or trail mix when I need a quick snack while working. Here are Tracy’s tips.
As a lover of all things containing sugar, I know the challenges of healthy eating. Yet over the years, three major eating tips have helped me stay slim – while enjoying the things I love to eat most. These tips are great for maintaining good health, monitoring your weight, and saving yourself a few dollars too.
1. The food rule that can change your life: “The further a food gets from the way nature hands it to you, the less of it you should eat.” Make this your shopping mantra and you can’t help but fill your kitchen with the food your body needs. Ever seen a pretzel tree? Watched someone milk a soy plant? Or harvest a rice-cake? Of course not! Those hard to resist foods that are processed beyond recognition should have a small place in your diet.
2. Moderation: Try not to label foods as ‘good’ or ‘bad’. How we think about food can play an important role in our eating habits.With that in mind, I have always allowed myself to view food as a simple pleasure and have enjoyed all foods in moderation. High calorie, high fat foods (processed or not) are eaten in small quantities, most recently in a Yum Yum Dish – a 4oz ceramic dish that helps remind me when ‘enough is enough’.
3.Tend the fire in your tummy: Too few people give their digestive fire enough – if any – consideration. Although your stomach works 24/7 and performs vital and amazing tasks such as digestion and nutrient extraction… it often receives little assistance or attention from its task-master. I think of my stomach as a little camp fire. If I throw too much wood (food) on it all at once, I know I’ll smother it. Calories that don’t burn up in the fire turn to fat so I make sure my fire is burning strong by doing two things. I constantly work to slow down and be fully aware when I’m eating. And instead of eating 3 times a day, I eat 5 or 6 smaller meals throughout the day.
There are health as well as economic advantages to changing your eating habits.
The cost of eating healthier foods can be offset by reducing the purchase of processed foods. Processed foods that do make their way into your kitchen will last longer if eaten in moderation, over a period of time. Think how long a half gallon of ice cream would last if you were eating a 4oz portion just a few times a week!
With a health care crisis facing America, it is imperative that we become more preventive in our approach to good health. Our choices will affect our quality of life as well as our long-term health care costs. Challenge yourself to develop some new eating habits in 2010. Adopt a few of the tips above or continue to research the food and lifestyle choices that are best for your body type. Good luck! And above all else, enjoy!
Some great ideas and here are a few ideas I’ve used to keep snacking at a minimum and keep it healthy…and low cost.
Don’t Buy The Prepackaged Bags
The prepackaged, 100 calorie treats are everywhere these days, but you can save money by making your own bags or even use something like Tracy’s Yum Yum dishes. Buy a regular size bag of crackers, chips etc, and divide them into smaller portions and put them in storage bags. I’ve done this with things like trail mix and then put the bags in a basket in the pantry which brings me to tip number 2.
Never Be Without A Snack
It’s inevitable you’re going to get hungry and go looking for something to eat. However, if you have something healthy on hand, you’re less likely to reach for the tub of ice cream sitting in the freezer. Plan ahead and think of ideas for snacks when you make your grocery list each week. I keep things like whole wheat crackers, nuts, trail mix, string cheese etc on hand all the time.
Rely on Fruits and Veggies
They really are the best snack for your money. And everyone’s got their favorites. Even children like things like bananas, kiwis, and tropical fruits like mangoes that are on sale this time of the year. Even canned fruits are better than candy and oftentimes cheaper too.
Here’s a dip I often make in the summer to accompany fruit platters but it’s great in the middle of winter when warm weather seems months away. I’ve even tried replacing the sour cream with yogurt and that works great too.
•½ cup cottage cheese, you can opt for a low fat variety
•½ cup sour cream, low or no fat varieties work just as well
•¼ cup toasted coconut, heat the coconut in a skillet for a few minutes until it turns lightly golden brown
Mix all the ingredients together and serve in a dish surrounded by sliced pineapple, kiwi, strawberries, bananas that have been sprinkled with lemon juice. Or serve a platter of these fruits with a scoop of this mixture in the center.
Not food Related
And here’s a tip that’s not food related but helps keep the snacking to a minimum. Most of us eat when we’re bored, so if you’re planning to go on a diet, look for a new hobby. You get so involved in it, learning a new skill that you forget about the odd trip or two to the fridge!
Next article…ways to get in shape for less.
Never Waste Food Again January 8, 2010
Posted by budgetsmartgirl in Budget Smart Cook.Tags: saving money on food, Don't waste food, using leftovers
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This year I’m determined to stick with my resolution never to waste food again. I’m usually good about using everything but once in awhile the odd piece of fruit or vegetable heads to the garbage bin.
Here are some creative ways I’ve found to use every last piece of food sitting in the fridge or pantry. Hope you can put some to good use.
Combine Ingredients
Sometimes I open the fridge and have half a cup of this, half a cup of that…not enough to make a meal but if you combine some foods you get a side dish or the beginnings of dinner. At Christmas I had a about a cup of Potatoes O’Brien leftover from a meal and somewhere between a quarter and half cup of blue cheese. I immediately thought potato salad. I combined the two, added chives, some leftover bacon bits and mayonnaise to make a quick and easy winter potato salad.
And here’s something I’m combining all the time these days. Salsa and cheese, which if you’ve never tried them together make for the perfect omelet when you’re short on time. I add oven fries and it’s one of the fastest meals on my desperation dinner list.
Left Over Sauces, Chutneys
At Christmas I made homemade cranberry sauce. I seem to be the only person who likes it so I was left with a container of the stuff. I was thinking about freezing it and then I remembered I bought a wedge of brie that was on sale. I’ve seen lots of ways to serve brie and a popular one is to serve it with a chutney or fruit relish. What better holiday appetizer than brie with cranberry sauce. Pairs perfectly.
Herbs
This is often a problem during the summer, too many herbs from the garden. I usually chop them and put them in ice cube trays, but something I’ve been doing recently is adding them to pastry when I make pot pies. Sage is great with turkey and chicken pot pies, dill with tuna pot pies. Chop them up and add them to the mix or even roll the pastry over them a couple of times and they get incorporated into the dough.
Leftover Bread
You can make homemade breadcrumbs but one thing I really like is making bread pudding, which by the way is one of the best bargain deserts. If I have leftover fruit I’ll add that, bananas work really well. And you don’t have to stick with sweet bread puddings, savory ones are money savers too. Roasted vegetables and cheese, cheese and ham… it’s another way to use other leftovers too.
Mashed Potatoes
When I’m around, leftover mashed potatoes are an oddity. When they are sitting in the fridge, I’ll make salmon fishcakes, Bubble and Squeak or add cheese, roll them in breadcrumbs and sauté them. Children love these, especially if you serve with them ketchup.
Other Veggies
Another goal I’ve set this year is to use vegetable peelings and scrapes to create my own stock. I have a bag in the freezer and every time I prepare vegetables this bag gets fed instead of the garbage bin. Every couple of weeks, I’ll make homemade stock and freeze it. Best thing is each time you’ll have a different amount and/or combination of vegetables so the stock always taste different.
Leftover Fruit
I’ve made crumbles, cobblers and if I really don’t know what to do with the fruit, there’s always a smoothie.
Rice and Beans
These often sit in the fridge and most of the time I buy tortillas and make rice and bean burritos. I freeze them and serve them on days when I don’t have time to cook or for a speedy lunch.
Sunday Dinner
This is something I’ve been doing since last summer, using Sundays as a day off from cooking. It’s the perfect time to pull out everything that’s leftover from the week and have a buffet. Eat ‘as is’ or combine what’s left.
Food Saver Machines
I’ve had my food saver machine for many years and now there are so many cheaper versions on the market. You can even pick up one at your local supermarket store. If you just can’t think of what to do with leftovers, invest in one of these money saving gadgets and freeze the food until you can.
Meal Planning for the Holidays and Beyond December 17, 2009
Posted by budgetsmartgirl in Budget Smart Cook.Tags: grocery list, Meal Planning
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There’s no better time to get into the habit of planning meals than during the holidays. If holiday shopping has you running short on time, or you’re planning the holiday meal, put some of the following suggestions into action. See what works for you, and what doesn’t, and hopefully by the New Year you’ll be on your way to saving time and money.
Master Grocery List
I’ve been revamping my master grocery list. I spend a couple of minutes here and there thinking about the food I buy on regular basis and add it to the list. I also think about the layout of my local supermarket. First of all, there’s the produce section, so fruits and vegetables go into that category. Next it’s the deli section, etc. then the bread, salad dressings, etc. I visualize walking around the store and think about what food’s located in what aisle. If you have a tough time remembering, next time you shop you can take a sheet of paper with you and make some notes Some stores have one already made out for you, especially if they’ve recently been remodeled. Another plus to having the master grocery list on hand is you can print out a copy whenever you need it, stick it on the fridge and have other family members use it. They can jot down what they want, or remind them when they use the last of something, say like mayonnaise, to put a check by it on the list. All you need to do is grab it and head to the store.
Involve Others
And speaking of getting the rest of the family to help you. It’s a great time to start getting your children involved get meals on the table. They learn about organizing things, nutrition, and how much food actually costs. You might ask them to sort coupons with you, or help you plan a meal. Lots of teenagers also like helping in the kitchen. If you have a budding chef in the family, they might also like to plan and cook a meal one day a week.
Create Your Own Cookbook
I have recipes that I fall back on time and again. Meals that I can still put together even if I don’t have the recipe in front of me. Also, meals made from ingredients I have sitting in the freezer or pantry. Unexpected things happen all the time and even if you do follow a meal schedule, you always need to have a back-up plan. Jot down at least two meals you can substitute for the one you originally planned to serve.
Let the Internet Help You
I sometimes wonder what we’d all do without computers and the Internet. Two things that have become quicker and easier are grocery shopping and cooking, so it pays to take full advantage of all the new technology.
You can check your supermarket’s Web site for coupons; see what’s on sale, and get ideas for meals. You can also compare prices. Some sites even have recipes you can print out on 3 X 5 cards, and others go one step further provide you with a grocery list for you for all the recipes. More about these types of sites in the New Year on Budget Smart Girl.
Reasons for the Budget Smart Cook to Love Christmas December 17, 2009
Posted by budgetsmartgirl in Budget Smart Cook.Tags: budget meals, Christmas season
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There’s so much to love about the holidays. Being with family and friends, the food, creating memories, and okay, the gifts too. But the budget smart cook has some other reasons to celebrate this season.
Sales During the Holidays
Have you noticed how many food items are on sale between Thanksgiving and New Year’s Day? Being a budget minded cook, I really look forward to receiving fliers from all my local stores this time of the year. If I’ve been a bit lazy about planning ahead or organizing the pantry, seeing all the items I can buy gets me back on track. December is the perfect time, and if your budget allows it, to stock up on extra items. Things like cans of vegetables, cranberry sauce, pumpkin. And don’t forget items like flour can also be stored in the fridge or freezer. My local store is selling its brand name cheese for just 88 cents this week. I don’t always like the texture of cheese when it’s taken out of the freezer, but adding it to things like sauces and soups is a perfect way to use it.
Sales After the Holidays
Sales don’t only happen during the holidays. You can find some great deals long after the last Christmas decoration is taken down. And don’t just think food items. Christmas canisters and bags are perfect to put aside ready for next year’s holiday food gifts. I often see gift packages with things like dried fruits and nuts, sometimes 50-75% off during the first week of January. I don’t buy them to give as gifts, but use them myself during the next couple of months. They usually end up being cheaper than buying these items in bulk. Plus, I also get a container or basket to use for gifts next year.
Leftovers
Holiday dinners and parties often result in lots of leftover food. Some can be made into new meals, but other things like appetizers can also be frozen and pulled out for a quick lunch or snack during the New Year.
Making Resolutions
Whether it’s making a resolution to eat more healthful foods, or trimming your budget, the holidays are a great time to think about your goals for the coming year.
Making Extra
While you’re cooking for a crowd it doesn’t take much more effort or money to put together extra servings. Sometimes I’ll cook extra mashed potatoes and put them in my food saver bags. Sometimes it’s extra stuffing that I’ll freeze. And around this time of the year I’ll put together complete meal kits, potatoes, veggies, and chicken that I put on a plate that’s suitable for the freezer and once again seal them using my food saver machine.
Food of the Season
Do you have a favorite food that’s only available during the holiday season? For me that’s cranberries and sweet potatoes. If you want to use these types of food in a recipe in say July, first of all good luck trying to find them, and secondly, if you do, they cost twice as much. I always buy at least five bags of cranberries during the holidays and keep them in the freezer. I also cook and mash sweet potatoes, put them in storage bags and load them in the freezer too. Sometimes it’s just a nice change of pace to pull them out in the middle of summer and think back to the holidays.
