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Ways to Add Get More Nutrition…without busting your budget

In Budget Smart Cook on April 26, 2012 at 6:15 pm

While some people choose to read magazines while they wait in line at the supermarket, I look to see what other shoppers have in their carts. I’m noticing lots more people are using coupons and buying store brands, but I’m still seeing lots of folks buying foods that while convenient, aren’t that great for you, and cost twice as much as more healthful foods. If you think eating well isn’t for shoppers on a budget you’re wrong. Here are some ways I’ve found to get maximum nutrition while not paying more at the checkout-

Go Whole Grain

I used to think that products made from white flour were cheaper than whole wheat. More companies have jumped on the whole grain bandwagon and are promoting that fact. It means that whole wheat and whole grain products don’t cost any more. (They also don’t taste as bad as they once did). So stick with whole wheat bread, tortillas, rice, and pasta for the same price.

Be Picky About Salads

I’ll admit I’ve never been a huge fan of iceberg lettuce. It’s okay in certain dishes but when the salad is the main course, I go with dark leafy salad greens every time. Sometimes in winter they’re more expensive than iceberg but when I’ve compared prices they sometimes cost the same and offer you more vitamins and iron for your money.

This Fruit or Vegetable, Not That One

I can’t think of any fruit I don’t like but picking one over the other sometimes nets you more nutrition for the same price. Dietitans say blueberries are a better pick than strawberries and black grapes pack more nutrition than green. Red onions are a better pick than white ones. Red peppers over green. I have found these do tend to cost more but the key is to buy them while they’re on sale and freeze them or grow your own. And don’t forget sweet potatoes over white ones for more fiber and carotene.

Don’t Be Afraid of Frozen

One way to eat healthy is to pick frozen veggies over fresh ones, especially when they’re not in season. I’ve compared prices and for things like Brussel sprouts and spinach, ounce for ounce I’m better off buying frozen. Another way to get around the high cost of out of season vegetables is to buy them when they’re on sale and freeze or dry them.

Canned Foods

We all know we need more Omega-3 fatty acids in our diets and one good source is salmon. Only drawback is it’s sometimes pricey. When it’s not on sale I rely on the canned variety and make things like salmon fishcakes. The same goes for canned tomatoes. During the winter when they cost more I switch to canned ones. I’m told they actually have more antioxidants than fresh.

Do Some Work

I often see people with carts full of ready prepared vegetables, fruits, chicken breasts, drumsticks, you name it. You’re not only paying for the food but the cost of someone at the store doing the work for you. Buy a whole chicken and cut it up yourself. Same goes for veggies.

Eggs

Eggs aren’t as cheap as they once were but for the money they’re perfect food. Best thing is you can eat them for breakfast, lunch or dinner, even a snack.

Herbs and Spices

Many years ago I wrote three articles about herbs and spices and how good they were for you. They can do everything from boosting our immune systems to aiding digestion. Best thing is they’re a bargain food and can easily be added to just about any dish.

Snack Foods

I think this is where most people waste their money. We all love to snack so it’s something we should figure into our budget but choose wisely. Homemade hummus with crackers. Peanut butter and crackers. Homemade potato chips, even homemade pita chips. There are plenty of recipes on the Internet and some of them are quick and easy to put together.

Bulk Bins

And finally, you know one of my favorite sections of the grocery store is the bulk bin area. I don’t think you can beat the prices on some great nutritional foods like nuts, dried vegetables, fruits, and whole grains…some are even organic.

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A Budget Friendly Appliance-The Slow Cooker

In Budget Smart Cook on February 10, 2012 at 6:09 pm

One kitchen appliance I love for saving me both time and money is my slow cooker. Actually I have two of them. If you haven’t tried using one to cook a couple of meals a week, here are some resources I gathered up to help you-

Converting Recipes

I have lots of recipes using the slow cooker that I use over and over again. And yes, that’s the problem. I wanted to convert some of my other recipes to this style of cooking but didn’t know where to start. I found this useful guide from a site called Saving Dinner…you can sign up for the newsletter too.

http://savingdinner.com/articles/crockpot-troubleshooting/

Lots of Good Recipes

One site I have bookmarked, and I also checked out the book at the library and loved all the recipes is this one. (One plus is the author gives some feedback on how the recipe turned out so you know what to expect)-

http://crockpot365.blogspot.com/

More Slow Cooker Tips

Even after you’ve been using your slow cooker for years there are still things to learn-

http://shine.yahoo.com/shine-food/7-tricks-for-better-slow-cooking-in-your-crock-pot-2590707.html

Reasons to Love the Slow Cooker

Cheaper Foods Cook Well

One thing the slow cooking process does is tenderize cheaper cuts of meats so it’s a good way to stretch your budget.

Save on Energy

A slow cooker uses less energy than turning on the oven and a couple of burners. You can put everything, meat, potatoes and veggies in one pot and you’re done. In summertime it doesn’t overheat your kitchen.

Clean Up is Easy

If you’re short on time, cleaning up one pot is simple.

Walk Away and Leave It

One of my favorite things about a slow cooker is I can put everything into it in the morning, walk away, do my work and not have to worry about it until dinner time. It’s almost like having a live in chef.

Makes Just About Anything

And it’s not just soups and stews you can make. I’ve heard people who have great success with baking cakes in theirs. I’ve made apple butter in mine, baked cheese for an appertizer during the holidays. And in my opinion rice and bread puddings made in one are fantastic.

Cooking Beans is Simple

Last year I decided not to buy any more canned beans. I know they don’t break the budget but from one pound of beans that costs around $1.20 I get about six cans for beans. And I can buy varieties I can’t always find in the canned version.

My routine for cooking them is simple. After dinner I soak them for a few hours, drain them, and then add more water. (make sure you have about two inches of water above top layer of beans), I add peppercorns and bay leaves and let them cook on low overnight. When I get up the next morning they’re cooked and ready to be drained. If I’m not using them all at once I freeze them.

Lessons Learned

A couple of things I have learned not to do. When I first starting cooking with one, I’d remove the lid every hour to check on things…that’s a no-no because it increases the cooking time.

Also, don’t add things that cook quickly straight away. For example, if you’re using canned beans they don’t need to go into the slow cooker until the very end. Same goes for zucchini that quickly disappeared. And tofu, nope, cook it in a skillet and add it during the last five minutes just to warm it through.

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Save Time and Money with Desperation Dinners

In Budget Smart Cook on February 3, 2012 at 6:54 pm

Workwise it’s been a hectic week for me and sometimes we’re all entitled to days when cooking dinner is the last thing we want to do. I know it’s tempting to get in the car and head to restaurant but here are some meals I fall back on when things get crazy. I call them my desperation dinners.

Cook From the Pantry Supply

If you’ve never been motivated to keep the pantry well stocked, now’s a great time to do some planning. Make a list of things you’d like to keep on hand and buy one or two items each time you’re at the store. If you stock the right ingredients it means you can always pull together a great meal with items that are just sitting on the shelves. Pasta, tuna, olives, dried basil, and Italian dressing can become a hearty pasta dish. A pizza mix can be put together in minutes and topped with whatever’s on hand. It’s even a great way to use up leftovers. Pasta and a jar of marinara sauce is one of the quickest meals to pull together. Stuffing can make chicken breasts and pork chops taste like you’ve been in the kitchen all afternoon. And packages of flavored rice mixes, like Spanish rice, and a can of red or black beans, topped with salsa and cheese, can be turned into tacos and burritos.

Check the Freezer
The freezer can be another place to keep ingredients for desperation dinners, especially when you pair them up with pantry staples. Fish is one of the fastest cooking foods and ideal to keep on hand. And one of my favorite standbys is potatoes. Frozen hash browns make a quick base for a quiche instead of pastry. Cook the hash browns so they’re lighted browned, press them into a quiche pan and top with your favorite quiche recipe and bake as usual. Plus, I always have some mashed potatoes stored in the freezer. Some are flavored with garlic, or caramelized onions, and some have chopped chilies. They take a few minutes to defrost and can be paired with just about anything from a simple cut of meat to veggie burgers.

Make Your Own Meal Kits
When you have some extra ingredients and some extra time, put together a few meal kits ready for speedy dinners. Cook an extra chicken, cube the meat and place it in freezer bags. It can be turned into things like chicken hash, or a quick potpie. Or even mixed with cheese and chilies for quesadillas. Another one of my favorite speedy meals is a stir-fry. Keep a package of homemade marinated chicken along with some chopped vegetables like peppers, onions, and carrots, and within 20 minutes you’ve got a really great meal.

Another quick meal I also like is Shepherd’s Pie, and if you’ve got ready prepared mashed potatoes it’s even quicker. Here’s my speedy version of the dish.

Heat about half a cup of chopped onions and carrots in a skillet; add a pound of ground beef or turkey and cook until the onions and carrots are soft.

Add some stock, salt and pepper, Worcestershire sauce and about two tablespoons of tomato paste and heat through. Put the mixture into a casserole dish and top with mashed potatoes.

Sprinkle them with chives and parsley, bake at about 350 degrees until everything is heated through. It’s great served with green beans or peas.

Soup and Sandwich Time
No one ever said dinner has to be meat and two vegetables. Soups and sandwiches can make a satisfying meal. Start with a tomato-based soup and add things like cheese, sour cream and crushed tortilla chips. It pairs well with a garden wrap, made from a tortilla and filled with avocado, tomatoes and Monterey cheese with hot peppers. Or even a BLT with a twist…use some sun-dried tomatoes. Another great combo is a roast beef sandwich and French onion soup. One product I really like to use in sandwiches is the new Hellmann’s Dijonnaise, a creamy Dijon mustard that’s fat free, but yet really adds some zing to just about everything it’s paired with.

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Three New Recipes to Try

In Budget Smart Cook on January 20, 2012 at 5:31 pm

I always love the recipes the folks at Pringles send my way. Here are three  that look easy to make but I’m sure delicious. I’m told the chicken fingers are especially good. And with fish going on sale next month when Lent rolls around, the fish nuggets will make an ideal meal.

Chicken Pringlers 

INGREDIENTS

·   2- 6.38-ounce cans of  Pringles (BBQ, Honey Mustard, Xtreme Blastin Buffalo or any of your favorite Pringles flavors)

·   2 pounds of boneless chicken breast or chicken tenders, cut into 1 1/2” nuggets

·   2 cups of skim milk or buttermilk

 DIRECTIONS

1.   Preheat oven to 400°F with a rack in the middle.

2.   Place nuggets in milk.

3.   Puree the Pringles in a food processor, and pour into a large sealable plastic bag. Place two or three nuggets at a time in the bag and shake to coat.

4.   Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes. 

5.   Remove and let stand, uncovered, 5 to 10 minutes to crisp.

Crispy Fish Nuggets

 

INGREDIENTS

·    2- 6.38-ounce cans of Pringles Salt & Vinegar flavor

·    2 pounds cod fillets, cut into 1-inch cubes

·    2 cups of skim milk

DIRECTIONS

1.   Place nuggets in milk.

2.   Puree the Pringles in a food processor, and pour into a large sealable plastic bag. Place two or three nuggets at a time in the bag and shake to coat.

3.   Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes. 

4.   Remove and let stand, uncovered, 5 to 10 minutes to crisp.

Loaded Twice-Baked Taters Appetizers

 

INGREDIENTS

·   2 – 6.38-ounce cans of Pringles Loaded Baked Potato flavor

·   1 1/2 cup skim milk

·   1 egg

·  1 slice of cheese

·   Dried chives for garnish

·    Bacon bits for garnish, optional

 DIRECTIONS

1.  Preheat oven to 350°F.

2.   Place one 6.38-ounce can of Pringles Loaded Baked Potato crisps in a food processor and puree until well crushed.

3.   Add milk, egg and cheese slice into mixture and puree until well mixed.

4.   Take Pringles from remaining can and place 48 crisps on a cookie sheet with the curve of the crisp and sides facing down.

5.    With a very small spoon, place a rounded scoop onto each crisp and sprinkle with dried chives and bacon bits.

6.   Bake in the oven for about 15 minutes. Remove and let cool for about 5 minutes before serving.

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Five Must Have Appliances for the Budget Smart Kitchen

In Budget Smart Cook on January 19, 2012 at 3:48 pm

Since my teenage years I’ve been a collecter of cooking gadgets, appliances and utensils. However, if I had to narrow down five appliances that I would keep no matter what, these would top my list. I don’t think any budget smart kitchen should be without them-

Slow Cooker

Even when they went out of fashion I still used one. I now have two and thinking about adding a third one. I’ve used mine from everything from making mashed potatoes to apple butter. Most of the time I rely on them for soups and stews. They’re not expensive to buy, cost efficient to run, and once everything’s placed inside you can walk away and forget about it. I can’t think of an easier way to get dinner on the table.

Bread Machine

One of my favorite indulgences is artisan breads. Problem is they cost a lot and the prices are rising (no pun intended). One of my New Year resolutions was to start making my own. One I especially love is cheese bread. This past weekend I made a cheese and onion bread. They’re not that expensive to buy, and like the slow cooker, when everything’s added you can leave it unattended. Check out garage sales because I see them a lot. Seems people buy one and don’t realize just how great they are.

Food Dehydrator

And speaking of cheese and onion bread. The onions  I used were dried Vidalia onions I’d bought when they were in abundance and hence cheap, and used my food dehydrator. When you don’t have time to can this is a lifesaver. This summer I dehydrated strawberries, onions and peppers. At Christmas when I bought a box of oranges, I dehydrated those too and will be using them in brownies. Once again check garage sales and also thrift stores for this appliance.

Food Saver

I call this a life saver because once again if you don’t have time to can or have leftoevers you can’t eat before they go bad, this machine comes to the rescue. They’re coming down in price and a couple of models you can buy at supermarkets. I’ve used mine to store homemade TV dinners, soups, fish from warehouse stores, and even items I’ve purchased from bulk bins.

Food Processor

Last one on my list, and probably the most expensive of the bunch depending on what brand you buy, the food processor. I use mine for homeade dips and spreads like hummus which I think is overpriced at the store. I also use it for things like bean burgers rather than mash the beans by hand.

These are all items that I feel save you money and time. Have them in your kitchen and you’re more likely to make your own foods. You’ll rely less on processed foods that are not only take a chunk of your budget but they’re not that great for your health either.

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Easy Holiday Appetizers

In Budget Smart Cook on December 15, 2011 at 6:07 pm

WordPress whose site this blog appears on tells me this will be my 575th post! Thank you to everyone who’s been reading this since post number one. Here’s to the next 575.

Easy Appetizers

One thing I love about the holidays is the chance to make some appetizers or finger foods that can be made ahead of time and pulled out of the fridge or freezer when company stops by or you’re in need of a snack. Two things I always rely on are filo pastry and cream cheese.

First up is a cream cheese spread that I use on crackers or cucumber slices. Leftovers, if there are any, make the perfect spread for sandwiches…great with leftover turkey. I’ve even spread it on toast for breakfast.

Mediterranean Herbal Cream Cheese Spread

(Makes ½ cup)

 4 oz. cream cheese, regular or low-fat

2 tablespoons chopped sun-dried tomatoes in oil

1 tablespoon chopped oregano

1 tablespoon chopped thyme

 Remove the cream cheese from the refrigerator about 15 minutes before you plan to make this spread.

 Place the cream cheese in a bowl and stir in sun-dried tomatoes, then mix in the oregano and thyme. You can also add some of the oil from the sun-dried tomatoes to thin it out and boost the flavor.

 Put the spread back into the refrigerator, but take it out again about 5-10 minutes before you eat it so it spreads more easily.

Filo Cups

One thing that goes on sale at this time of year are the packages of filo pastry shells. The box in the photo cost around $2.50 for 15 shells. Best thing is the neutral taste that can be combined with both sweet and savory fillings. If you can find them making your own is easy too-

4 sheets frozen filo dough, thawed

2 tablespoons unsalted butter or low-fat spread, melted

Preheat oven to 350 degrees. Place one sheet of the filo dough on the countertop or cutting board and brush with some of the melted spread/butter. Top with another sheet, brush with spread/butter and continue with the other two sheets, making sure you brush the top sheet with the butter/spread.

Cut the sheets into 12 squares. Take a muffin pan and mold each stack into each of the cups…you’ll get some overlap at the top, but don’t worry because it makes them look more decorative. Bake for about five minutes or until lightly golden brown. Let them cool on a wire rack before you fill them.

They can be made a couple of days in advance too.

Filling suggestions

One of the fillings that always seem to get people coming back for more is curried chicken salad. (This is also a good filling for sandwiches and stuffed tomatoes too).

  • 2 cups chopped cooked chicken
  • ¾ cup mayonnaise
  • 1 tablespoon curry powder, your choice of mild or hot
  • ¼ cup chopped celery,
  • ¼ cup chopped toasted cashews
  • ½ cup chopped seedless red grapes.

Simply mix everything together and let it sit in the fridge for about an hour, more if you have time. The combination also works well with tuna too, just leave out the grapes.

I’ve also had success with using the filo cups for mini quiches. And another quick idea is to take a flavored cream cheese, like onion or salmon, whip it until it’s light and airy and put the mixture into a pastry bag and pipe the mixture into the cups. Maybe top with a pitted olive or a toasted nut like a pecan.

More Cream Cheese Combos

This year I thought I’d try to come up with some more good holiday combination using cream cheese which is on sale just about everywhere right now. One idea is to combine it with chopped dried cranberries and some candied orange peel. If you want it sweet, try adding honey or confectioner’s sugar. I thought these would be good rolled into balls and then rolled in chopped pecans and served on cocktail sticks.

One other sweet combination I’m going to try is adding honey or confectioner’s sugar, cocoa powder (or even melted chocolate) and chopped crystalized ginger.

And a savory treat. Blue cheese always seems to add some pizzazz to just about everything so combining it with cream cheese sounds like a winner. I’m thinking this would even make a great topping for baked potatoes for a quick meal post holidays.

More Holiday Links to Check out 

People have been sending me all sorts of great holiday links to pass along to you so before I forget here they are-

More Gifts to Make

This one from Gourmet-

http://www.gourmet.com/food/gourmetlive/2011/121411/craft-fare-diy-gifts

And check out www.education.com. If you’re a parent you’ll find a ton of good stuff not only for the holidays with things like crafts and printable cards, but a winter activities book you can download too.

Christmas Dinner

If you’re still not sure what to cook December 25th, All You has some suggestions

http://www.allyou.com/food/celebrations/christmas-menu-00411000073690/?xid=recipe-121511

Wrap the Green Way

And if you’re still looking for ideas for gift wrapping this year, try this one-

http://www.naturalhomeandgarden.com/diy-projects/wrap-it-green-alternative-gift-wrapping-ideas.aspx

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Thanksgiving Made Easy

In Budget Smart Cook on November 22, 2011 at 4:22 pm

Thanksgiving, or any meal for that matter doesn’t have to be fancy and expensive to be great and memorable. Here are some tricks I’ve learned along the way-

 

Stuffing

Sure, you can make it from scratch but I’d rather concentrate on another dish. However, many years ago when I got tired of stuffing tasting the same year after year I decided to add a few ingredients and here’s what I came up with-

Jazzed Up Stuffing

1 16 ounce package of Pepperidge Farm Herb Seasoned Stuffing mix

1 large onion, chopped

2 medium sized carrots, finely diced

1 8 ounce package of mushrooms, sliced

2 stalks of celery, finely diced

2 tablespoons oil

Preheat oven to 375 degrees.

Grease a large baking pan.

Make stuffing according to directions.

Heat oil in a skillet over medium heat.

Add onion and cook until transparent.

Add carrots, celery and mushrooms and cook for about 15 minutes, stirring often and until the vegetables are tender.

Add the vegetable mixture to the stuffing and mix well.

Spoon into the baking pan and cook for about 20 minutes until it’s heated through.

If there’s any leftover, it makes a great stuffing for pork chops. Just make a slice in each chop, fill with some stuffing mixture and cook.

Pumpkin Pie

I know it’s supposed to be a traditional dish but last year I tried something completely different and  made a pumpkin and cranberry bread pudding in the slow cooker. It was delicious, easier to put together than a pie, and it didn’t tie up valuable space in the oven. Another good thing you can go away, do some other chores, and don’t have to worry about it.

Here is a link to the recipe I used. The only thing I changed was I opted for cooked cinnamon rolls instead of cinnamon bread. One because I couldn’t find bread, and two, cinnamon rolls were on sale and I had a coupon. I’m making this again this year and I know you’ll love this recipe too. And if you want every meal to use leftovers, this one makes a wonderful breakfast…that is if you have any left after Thursday!

http://www.tasteofhome.com/recipes/Pumpkin-Cranberry-Bread-Pudding

Mulling Spices

Two years ago I was given these mulling spices as a gift. They’re delicious in both apple and cranberry juice but I’m always looking for ways to use them in different ways. I mentioned the bread pudding. It called for milk so I added some  of the spices to the milk, simmered it for about 20 minutes and used it for the pudding. Just a simple way to make things taste even better. I’m guessing drinking the spiced laced milk would also be good on a cold winter’s night.

 

Gravy

I don’t know why but gravy is something most people seem to panic over making. Not that I don’t like homemade gravy but when premade is on sale…this jar was 89 cents, I think it’s one time store bought is better and sometimes cheaper than making it yourself. Something I like doing is adding carmelized onions and sauteed mushrooms too.

Leftovers

I don’t think it would be a holiday meal without leftovers. I look at them as free meals and freedom from cooking for a few days. Here’s something I make when I can’t think of anything else to do with them-

 Turkey and Vegetable Chowder (serves 6)

  • About four cups of leftover mashed potatoes
  • 1 cup leftover sliced carrots
  • 2 tablespoons oil
  • 1 cup chopped onion
  • 2 sticks of celery, finely chopped
  • 3-4 cups of chopped leftover turkey
  • 1 tablespoon flour
  1. Heat the oil in a large pan, add the onion and cook over medium heat until soft, about five minutes. Add the celery and cook for another five minutes.
  2. Mix the flour with the stock and set aside. Add the rest of the stock to the pan, and then add the cooked carrots, potatoes, and turkey and stir.
  3. Add the flour/stock mixture and heat until smooth and thickened. Stir in the corn, peas and milk and season to taste. Simmer for about five minutes before serving.

Some Good Stuff on the Web

Here is a great article I found last week if you’re thinking of trying something new this year-

http://shine.yahoo.com/shine-food/8-creative-thanksgiving-side-dishes-143000556.html

Have a wonderful Thanksgiving.

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It’s Almost Thanksgiving…make the most of this week

In Budget Smart Cook on November 21, 2011 at 7:23 pm

Meatless Monday will return next week.

Most of us think of holidays as being budget drainers but sometimes they can also save you money-

Make Your Own Stock

 

Here’s something I’ve been doing for a couple of months, making my own veggie stock and freezing it. And what better week to get a good supply of vegetable trimmings than Thanksgiving. I use a freezer bag and each time I peel carrots, chop onion, celery, broccoli I put leftover pieces in there. When the bag’s full I put the contents into a large saucepan, add 4-8 cups of water, depending on how many veggie trimmings I have. Throw in some peppercorns and a couple of bay leaves and let it simmer for about an hour.  I strain it and then put it into storage jars that can be used in the freezer or you can use freezer bags or even ice cube trays.

Make Your Own TV Dinners

 

Here’s another thing I’ve been doing for as long as I can remember, making homemade TV dinners. These ones are more healthy than the prepackaged kind and a great way to use leftovers. On Thursday any leftovers you have and yes, if you don’t want to eat the same thing for a week, make some TV dinners. I bought these divided plates many years ago and they’re perfect. I slip them into freezer bags, freeze them and then microwave them for quick meals.

The Sales

I’ve been holding off buying things like make up and some books I’ve been looking for until this Friday or even Cyber Monday. Look for deals a plenty from Friday onwards. Here are some sites I’ve been checking for codes and free shipping details-

www.dealhunting.com

www.retailmenot.com

www.currentcodes.com

www.dealnews.com

Grocery Bargains

And once the week is done lots of Thanksgiving related items will go on sale. It’s the best time of the year to stock up on non-perishiables ready for next year’s festivities. And right now the best time to stock up on baking and canned goods too.

Be sure to check the Budget Smart Girl site for a new section I’ve just added, Current Freebies. Yesterday I added a link for a free Thanksgiving e-book cookbook.

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Easy Holiday Solutions for Staying on Budget

In Budget Smart Cook on November 16, 2011 at 6:15 pm

November and December aren’t always the kindest months for your wallet. This is the season that’s loaded with pitfalls. If you’re hosting Thanksgiving dinner, maybe you’ll end up with lots of leftovers crowding the refrigerator. Or maybe you’ve offered to host a holiday party. And then there’s the office holiday party too.

If you haven’t already locked yourself in the closet waiting for January 1st to roll around, here are some ways I’ve found that can help you stay sane and on budget.

Dilemma #1 Too Many Leftovers
Leftovers are Good

I wouldn’t consider any holiday meal a success without leftovers. So don’t think of them as your enemy each time you open the fridge. Consider them your answer to a quick and easy meal.

Turkey-apart from turkey sandwiches, you can make turkey burritos, tacos. Turkey shepherd’s pie (also ideal for using up those mashed potatoes).

Or a turkey wrap…but don’t use a tortilla, instead use an actual slice of turkey as the wrap. Layer with mayo, mustard, lettuce and roll. And here’s a way to use up the leftover stuffing, pile it on a slice of turkey, roll, pour leftover gravy on top and heat through.

Stuffing- In my house the stuffing doesn’t stay around that long. If you should find yourself with lots of it, buy some over sized portabella mushrooms and fill with stuffing. You can also use it to fill peppers, chicken breasts or pork chops.

Veggies-Mash together and roll into patties, then roll in egg wash, coat with seasoned breadcrumbs and sauté until golden brown.

Dilemma #2 Hosting a Holiday Party

If you’re neither a gourmet cook or have a huge budget, here are some ideas-

Host a Wine and Cheese Party-

Pick out three or maybe four varieties. Make sure there is something for everyone’s taste. Sharp and mild cheddar, Gouda, even a mozzarella. Add some fruit and go with produce that’s on sale, like oranges, pears, or grapes.

Have a Brunch- Brunch, or basically jazzed up breakfast items don’t cost as much as those needed for a formal sit down dinner. Fruit juice, muffins, cheeses, sausages, eggs, a couple of casseroles, maybe a cake, pie, or just a fruit platter.

Have a Progressive Dinner- Something my roommates and I use to do and it’s also a lot of fun. It’s the ideal time of the year for this type of dinner because you get to see how everyone’s decorated his or her house. And the bottom line is you spread the cost and preparation time with everyone else.

Dilemma #3-Contributing to the Office Party

I know lots of people just stop by their local store and pick up a meat or cheese platter, but they can be pricey. They’re easy to put together yourself and this is where the trick of knowing how to present foods can really save you a penny or two. And it’s not always about the food but how it’s presented. When you go through a buffet line don’t you always head to the dishes that look like a bit more effort’s been put into preparing the food?

Cheese and meats can be given a nice holiday theme, by using holiday cookie cutters to cut deli slices and cheese. A Christmas tree, bell, etc. Another idea is to put a few sprigs of herbs on the platter; rosemary and thyme look very festive. Remember when everyone used to bring a cheese ball to a party? They’re back in fashion, but during the holidays they can be rolled in parsley and paprika to give them the look of the season. Even brownie and cakes that have originated in a box can look really fancy if you use some imagination. Maybe make appetizer sized pieces, or once again cut them out with holiday themed cutters. And how about a fruit platter with a dip, don’t serve it in a bowl, but try a scooped out orange, or a pomegranate.

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Sticking to a Food Budget…without meals getting boring

In Budget Smart Cook on October 27, 2011 at 4:48 pm

One of the hardest parts of sticking to a food budget is meals can get boring and repetitious…and yes even when you’re not a budget. Here are some ways I’ve found you can add variety without spending more money.

No More Corn…please

The other week I decided to make grilled salmon and brown rice for dinner but just didn’t know what vegetable to cook. I opened the freezer and there sat the corn I’d frozen when I’d bought a whole bag load of the stuff at a local farm stand. Don’t get me wrong I love the stuff but now it was fall I was craving something else but for some reason I couldn’t shake the idea of serving corn with the salmon.  I thought why not make corn fritters. Here’s what I came up with-

1 cup frozen corn

1 tablespoon flour or enough to coat the corn

Generous sprinkling of salt, pepper and yes, a little onion powder too

2 tablespoons chopped dried chives

1 egg, beaten

Oil for cooking the fritters

In a bowl mix the corn, flour, seasoning, chives and then bind them together with the beaten egg. Heat some oil in a frying pan and add about a tablespoon of the corn mixture. Cook for about a minute and then turn over the fritter and cook for another minute or until golden brown.

These turned out really well and disappeared quickly! Main tip here try something different, even with something as plain as corn.

Try A Different Type or Flavor

One way I’ve found to stretch your food budget is to add something with so much flavor a little goes a long way. One such item is cheese. Macaroni and cheese and even a grilled cheese sandwich taste like gourmet fare when you switch to maybe a blue or feta cheese. One thing I love is smoked gouda and I’ve found it’s a good price at my local Walmart store so I’ve been using it for cheese sandwiches and a topping for veggie burgers and they taste completely different now.

Step Out of Your Comfort Zone

There’s no doubt produce is costing more than it did just a year ago so I’ve been more picky about what I buy each week. Sometimes this means stepping outside your regular comfort zone and trying new to you veggies.  For years I’ve avoided buying kale because I bought some once and well, let’s just say it ended up in the garbage bin because it was tough and tasteless. However, the other week it was on sale and looked too good not to give it a second chance. I’m really glad I did because with a little tweaking it turned out to be great. I boiled it first and then saute it in some butter and pepper and salt and now I’ll be buying it again. Leftovers also made a perfect addition to a minestrone soup I made the next day. Yesterday spinach was on sale and I cooked that the same way. So tip here, if it’s on sale it’s the perfect time to bring a new to you vegetable home and see what you can make with it.

Cook It a Different Way

While on the topic of produce I love fall because of acorn squash. It’s one of my favorites and usually I half it and bake it but this year I’ve been slicing it and adding it to pan with some oil and pepper and salt and oven roasting it. I love the change in texture and taste, so tip here, if you cook something one way try  another method.

Switch a Few Ingredients

When I taught cooking classes one thing I always told the students was nothing, even recipes, are set in stone and you have to adapt them to your own taste…and yes, budget too. If you’ve been making a recipe with certain ingredients for what seems like forever, switch a few and see what happens. Sometimes I change spices and herbs in soups, or even vegetables in stews. Best thing is if you find a recipe you’d like to try but it would cost you too much because of a few pricey items think about what you can substitute for them.

Sandwich Makeovers

And yes, even things like sandwiches can be given lots of makeovers, bread types, toasted bread versus plain, mayonnaise with spices added, wraps for things like grilled cheese. Best thing is most of these subtle yet tasty changes are all inexpensive.

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