budgetsmartgirl

Posts Tagged ‘bargain foods’

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Putting A New Spin on Old Favorites

In Budget Smart Cook on March 8, 2013 at 7:20 pm

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Although there are several feet of snow on the ground where I live, I know spring is around the corner. The change of seasons always gets me thinking about trying new dishes or giving old ones a make-over. Sometimes we can get set in our ways and food and meal planning can seem tedious and time consuming. It’s often when we turn to the deli or restaurant and spend more than we should. Here are some of my favorite tricks for putting a new spin on some old favorites-

Potatoes
I often say I could make a meal out of just potatoes but even for a fan like me, they can get boring. I’ve found when you get to the point when you can’t stand the thought of another meal with mashed potatoes, try cooking them a different way. One of my fall back methods is cutting them up into quarters or even slices and roasting them with some oil, salt and pepper, and even spices like smoked paprika. Also try fresh or dried herbs. Rosemary and thyme are two of my favorites. I’ve also tried mashing the potatoes with something besides butter or low fat spread. I’ve been using cream cheese and adding chives. And one thing that’s really nice is to cook some carrots with them and mash them together.

Vegetables
And what meal isn’t complete without at least one or two veggie side dishes? I found myself in the green bean and carrot rut awhile back and now have decided to venture into things like kale and parsnips. And just like the potatoes, roasting a blend of seasonal vegetables can give any meal pizzazz.

Soups
I love soups but some of the them were starting to taste the same so I’ve found some ways to mix things up. I’ve been using a mix of fresh and dried vegetables, like dried tomatoes and mushrooms. And another trick I’ve learned is to use the water the dried vegetables have soaked in, and add it to the soup so each time you get something different. And I always say even if you’re following a recipe nothing is ever set in stone. I’m getting more adventurous and trying different seasonings in the soups I’ve been making for years. And try pureeing half the soup or if you always puree it, leave it as is.

Rice
This one came out of pure laziness on my part. Last year when I was working on a few projects and didn’t have as much time to cook as I once did, I decided to bake more things so I didn’t have to stand by the stove. One of those things was rice. I now prefer the fluffy texture this method of cooking gives it. Also, remember the lemongrass I added to a recipe a couple of weeks ago? Adding things like that adds a different flavor each time you cook it. I’m also going to try adding stock instead of water too.

Cheeses
I don’t think you could ever run out of different cheeses to try but most of us fall back on the same ones. I’ve been adding smoked cheeses to veggie burgers and found it gives them a whole new taste and for about the same price as regular cheese.

Breakfasts
And nothing could get more boring than serving the same old, same old at breakfast each morning. Yes, I’ve been guilty of that one too many times. Even if it’s oatmeal every day try adding different flavors and ingredients, like dried cherries or cranberries. I sometimes bake oatmeal too which gives it a whole different taste. And one quick breakfast I discovered when time isn’t on your side is a peanut butter and jelly sandwich. In fact, for me it’s been the perfect way to use the jams that I made last summer. Just this week I’ve used blueberry spice, peach with ginger, and strawberry with balsamic vinegar and almost forgot about all the snow outside!

Here are some links I found this week that I thought I’d share with you-

Some ideas for cheap but healthy foods-

http://shine.yahoo.com/financially-fit/5-cheap-healthy-foods-035300770.html

In the UK it’s been Climate Week, this site has ideas about ways you can change your habits to not only green your home but save money too-

http://www.climateweek.com/climate-week-at-home/

And the folks at BenBella Books sent me information about The China Study which is an upcoming cookbook featuring plant based foods, and also a new community they’ve set up. They have recipes on the site and also this section where you can sign up for the chance to win books-

http://www.thechinastudy.com/about/giveaways/

And finally congratulations to Ruth who won the Meatless Monday book giveaway.

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Super Cheap Super Foods

In Budget Smart Cook on February 15, 2013 at 6:15 pm

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I don’t know if any of you saw this article on Yahoo Shine last week about superfoods that cost less than a $1. Lentils, oats, kale, almonds, tea, oranges, tuna, peanut butter, apples, eggs, carrots, cabbage.

Here’s a link to the article just in case you didn’t catch it-

http://shine.yahoo.com/shine-food/better-1-menu-superfoods-ring-99-cents-less-180300537.html

Many of my favorite budget friendly foods made it to the list. And it is proof that you can eat well and still stick to a budget. I thought I’d refer back to these foods in the coming weeks and develop recipes for each one, and I’ll share them with you.

But not all my favorite bargain foods made it to the list. Here are some other ones I think also deserve to be in the spotlight-

Beans
I keep cans of beans in the pantry for adding to soups, burritos, chilis, you name it. They’re supercheap and often times, on sale too. However, I’ve found another way to save even more on beans and that’s to buy them dried, on the grocery store shelves or in the bulk bins.

The nicest thing is there are so many varieties. And recently I’ve even been making homemade hummus using dried chickpeas. One thing that used to put me off buying the dried variety was the soaking and then standing over them while they cooked. Most of the time they use to stick to the saucepan or if I went away to do something else, boil dry. Then I discovered the best way to prepare them is the slow cooker. During the day I let them soak in the slow cooker and then overnight I cook them. In the morning I drain them and put the ones I’m going to use straight away in the fridge, the rest I freeze. It’s the perfect way to have these nutritional powerhouses ready whenever you need them.

Tofu
I know some people really hate tofu but I hope you’ve seen how I’ve been using this bargain buy for Meatless Monday meals. The key is freezing it, letting it marinade and then sautéing it until it’s crispy and browned. It’s a great meat substitute and you can buy it for less than $2 just about anyway.

Other Super Vegetables
I know carrots and kale made it to the list and they are great buys, but there are other green veggies that are often on sale. If the fresh variety isn’t on sale I often head to the frozen food section for things like spinach and broccoli. And carrots are always a good price but other veggies containing carotene are sweet potatoes and squash and won’t break the budget.

Edamame
Depending on where you shop and look, you can buy a package of frozen edamame for less than $2 and I use them in stir fries and also as snacks too. Eat them as is or roast them in the oven with some oil, salt and pepper until they’re crispy and that’s all it takes. They’re much better for you than potato chips.

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It’s Meatless Monday-Broccoli and Cheese Fritters

In Meatless Mondays on January 21, 2013 at 4:15 pm

Keeping with the theme of using leftovers, I came up with this recipe that’s perfect for a Meatless Monday meal. It uses leftover mashed potatoes and broccoli and a few items that you’d find in the pantry.

2 cups each of mashed potatoes and broccoli
½ cup shredded sharp cheddar cheese
Good pinch of salt and pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 egg
Flour for coating
Breadcrumbs for coating (I used Panko style for extra crunch)
Oil for frying

This first step you can do by hand with a potato masher, but I used a food processor. Place the potatoes, broccoli, cheese and seasonings into the processor and mix together until everything well blended.
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I found it’s easier to do the next step if you tip the mixture into a bowl.
Roll about one and half to two tablespoons of the potato mixture into balls and place on a plate.
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Using threemore plates, on one place some flour, the second one, a beaten egg, and the last one the breadcrumbs.

Roll each ball into some flour and put them back on the plate.
Next step is to roll them in the beaten egg and then put them on their original plate again.
Once you’ve coated each of them start to roll them in the breadcrumbs.
Doing it this way helps makes for less of a mess and a better result.

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I know lots of people deep fry fritters but I’ve had good results with cooking them in a couple of inches of oil too. Have a plate lined with paper towels ready.

Heat the oil over medium high heat and then cook the fritters in batches of six. You’ll need to turn them after a few minutes, and then when they’re browned all over place them on the paper towel lined plate.

Continue until they’re all done and serve immediately.
I served these with some sun-dried tomato vinaigrette and they pair well with a salad and bread.

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I also tried a few of them cold and they were just as good. I think they’ll be a perfect meal served cold in the summer too.
Makes 24

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The Budget Smart Girl Newsletter-December 2011

In Budget Smart Girl's Newsletter, Uncategorized on December 6, 2011 at 6:25 pm

Another year almost over and the last newsletter of 2011. This one is holiday focused-

Bargain Wines

Some of you who followed my column over at Garden and Hearth might remember Natalie MacLean who is a wine expert. She’ just written another book, this one’s titled Unquenchable and devoted to bargain wines. I asked her to share with us some of her suggestions for great wines for the holidays and here they are. Be sure to check out her Web site at http://www.nataliemaclean.com/

2010 Peter Zemmer Pinot Grigio, D.O.C., Alto Adige, Italy: Fresh and alive like spring white linens blowing in the breeze. Lime and lemon zest. Mouth-watering and medium-bodied. Pair with: seafood chowder. $15.95  Score: 88/100.

2010 Konrad Sauvignon Blanc, Marlborough, New Zealand: One of my favourite Sauvignon Blancs, and it’s incredibly well priced. Herbal and zippy but not too grassy. Terrific acidity for food. Love it! Pair with: sea bass in a citrus sauce, pan seared chicken with a creamy tarragon sauce. $17.95  Score: 90/100.

2009 Montes Carmenère Alpha, Colchagua Valley, Chile: Yes, yes, yes! I am referring to the wine: this is simply amazing for the price. The total package. Packed with gorgeously layered fruit yet there’s acidity and elegance. Pair with: Korean ribs, herbed steak. $19.95  Score: 92/100.

2009 Château Rochecolombe , A.C., Côtes Du Rhône, France: Tremendous quality and taste for the money. Black raspberries and cherries with smoky cedar notes. Full-bodied and smooth. Gold Medal at the 2010 Concours Général Agricole in Paris. Decant for 1-2 hours. Drink: 2011-2015.  $14.95  Score: 89/100.

2007 Terre Nere Rosso Di Montalcino Campigli Vallone Pierina, D.O.C., Tuscany, Italy: Satin smooth and enticing. Juicy with black cherry. Pair with: beef stew, lamb stew, dishes featuring grilled portobello mushrooms. $17.95  Score: 89/100.

Gloria Ferrer Brut Sparkling Wineméthode Champenoise, Sonoma County, California: I’ve been a fan of this bubbly for years: It’s beautifully made and so refreshing. The price is an absolute steal. Get a case for the holidays. $21.95  Score: 90/100.

Chocolate Event and Giveaway on Twitter

I just received information about this event which takes places on Twitter to night-

 (Tuesday, 12/6) Scharffen Berger Chocolate Maker will be giving away 5 Everything Basic Baking Gift Sets as part of our Holiday Recipe Exchange, on Twitter, from 7-8 PM EST. With all the baking products you need to whip up this holiday season’s masterpiece, the baking set is perfect to use during the holidays or as a great hostess gift. Please feel free to invite your readers to participate for a chance to win.
Cohosting with Scharffen Berger Chocolate @ScharffenBerger  will be our panel of baking experts: Babette Pepaj of @bakespace, Matt Armendariz of Matt Bites @mattarmendariz, Jamie of My Baking Addiction @bakingaddiction and Susan Whetzel of @doughmesstic.
 
It should be an excellent opportunity to exchange holiday recipes, gain inspiration and useful tips, and chat with baking aficionados and dessert lovers.

A Snack and Gift

I forgot to include this one in last week’s gift guide. Great for the holidays and for gift giving too-

·Need a hostess gift in a snap? Bring a box of Nonni’s Biscotti with you. Nonni’s traditional recipe use real eggs, butter and gourmet bittersweet chocolate to give each biscotti a light, crunchy texture that is delicately sweet. They make the perfect complement to any desert table, when served with coffee, or a special treat the host can save just for herself in eight delicious flavors including Orginali, Caramel Latte, Cioccolati, Decadence, Limone, Toffee Almond, Triple Milke Chocolate and Turtle Pecan.

Unexpected guests? No problem! set out a plate of Nonni’s Biscotti Bites for guests to nibble on. These mini-versions of the beloved classic provide a unique eating experience crafted with the finest, all natural ingredients available in three delectable flavors: Almond dark Chocolate, Caramel Milk Chocolate and Classic Almond. 

Need a delicious snack on the run? Each Nonni’s Biscotti is individually wrapped making it a great treat to throw into your purse for a delicious treat as you run errands before hosting or attending a holiday event. Baked with high quality, natural ingredients and half the amount of sugar compared to other cookies, they’re also a guilt-free snack.

http://www.amazon.com/Nonnis-Toffee-Almond-Biscotti-Cookies/dp/B0055N4JPY/ref=pd_sim_sbs_gro_4

More Pies and Turkey

And if you didn’t get enough pie and Turkey at Thanksgiving, I received these two recipes last week that I thought I’d share with you courtesy of Thai Kitchen http://www.thaikitchen.com/

Thai Kitchen® Coconut Pumpkin Pie
 
Prep Time:  5 minutes
Cook Time: 1 hour and 10 minutes
  
   1 frozen unbaked deep dish pie crust (9-inch)
   3 eggs, beaten
3/4 cup packed brown sugar
   1 tablespoon pumpkin pie spice
1/2 teaspoon salt
   1 can (15 ounces) pumpkin 
   1 can (14 ounces) Thai Kitchen® Coconut Milk
 

Place frozen pie crust on foil-lined baking sheet.

Mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth.  Stir in pumpkin.  Gradually add coconut milk, mixing well.  Pour into pie crust. 

Bake in preheated 425°F oven 15 minutes.  Reduce oven temperature to 350°F.  Bake 55 minutes longer or until knife inserted in center comes out clean.  Cool on wire rack.
 
Serve warm or refrigerate until ready to serve.  Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired.  Store leftover pie in refrigerator. 
 
Makes 8 servings.
 
Thai Kitchen® Red Curry Turkey Pot Pie
 
Prep Time:  10 minutes 
Cook Time: 40 minutes 
Makes 8 servings.
 
   1 can (14 ounces) Thai Kitchen® Coconut Milk
1/2 cup water
   2 pkgs. (.87 oz. each) turkey gravy mix, such as McCormick® Turkey Gravy Mix
   1 tbsp Thai Kitchen® Red Curry Paste
   3 cups cubed cooked turkey 
   2 cups frozen mixed vegetables  
   1 refrigerated pie crust (from 15-ounce package)
 
MIX Coconut Milk and water in large saucepan. Add gravy mix and Red Curry Paste; stir until well blended. Bring to boil on medium heat, stirring frequently. Stir in turkey and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes. 
 
SPOON into 9-inch deep-dish pie plate or 2-quart baking dish. Top with pie crust. Seal edges and cut several slits on top. 
 
BAKE in preheated 425°F oven 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.   
 
And finally
Here are some articles I found on the Web-
 
Jewels for the Holidays
Jewelry under $100
 
How to Make Perfect Pie Crust
 
Do It Yourself Home Energy Checks
 
Party Dresses Under $50
 
The Best Instant Mashed Potatoes…so glad my favorite brand was the winner, it’s the only one I’ll buy-
 
Buy It or Make It…I often ask the same question and here’s the response about mayonnaise-
 
Happy Holidays.

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It’s Meatless Monday-Greek Inspired Pasta

In Meatless Mondays on December 5, 2011 at 6:50 pm

Here’s a recipe I often make on Christmas Eve. It’s quick and easy to put together and I think pasta is a great change from all the holiday fare. And it’s vegetarian too. Serves 6

  • One box jumbo pasta shells
  • 1 26 oz. jar Classico Spicy Tomato and Pesto…any of your other favorite pasta sauces will work too.
  • 1 15 oz. container ricotta cheese
  • ½ cup crumbled feta cheese
  • 1 16 oz. package frozen spinach, defrosted, drained
  • ½ cup chopped Kalamata olives
  • 1 cup shredded Parmesan cheese
  1. Preheat oven to 375 degrees. Coat a 10 X 13 lasagna pan with cooking spray.
  2. Cook the shells in boiling water until al dente…don’t overcook them as they’re easier to stuff when they’re still firm and they’ll continue to cook in the oven.
  3. While the shells cook, mix together the spinach, ricotta cheese, chopped olives and feta cheese.
  4. Drain the shells and place on a plate.
  5. Pour just enough pasta sauce into the pan to coat it.
  6. Fill each shell with the ricotta mixture and place them, mixture side up, on the pasta sauce.
  7. Cover the shells with the rest of the sauce and top with the Parmesan cheese.
  8. Cover the pan with foil and place in the oven for about 15-20 minutes or until everything is bubbling and the cheese has melted.

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A Fuss Free Thanksgiving

In Budget Smart Girl's Guide on November 10, 2011 at 5:36 pm

Whether it’s your first time making Thanksgiving dinner or your 21st, the big day can be tough on both your nerves and your wallet. I’ve found the key to any successful and inexpensive holiday meal is lots of preplanning.

Think About The Menu

The first think I always do is think about what I’m going to serve. Will I stick with favorite recipes or go for something new and maybe even more budget friendly? One word of caution here and I speak from experience. If you’re opting for the something new, give it a test run a couple of days before the meal. There’s nothing worse than wasting your time and money on making large batches of dishes no one will eat.

Once I know what I’m cooking I make my grocery list and check flyers for three or four weeks leading up to the holiday. The one thing I love about this time of the year is bargains are plentiful and coupons, well sometimes you have more than you can organize. Best thing is lots of non-perishable items are on sale which is when I stock my pantry or freezer for a good six months.

 Some of my favorite buys are cans of Mandarin  oranges…great for salads in the spring and summer. Pineapple for stir frys, pumpkin for soups and desserts, and soup, mushroom and chicken always seems to go on sale and they’re perfect for sauces for pot pies. In fact, I had coupons for soup last week and my local store was selling them for 60 cents each so I have a shelf load of soup now. I even buy butter, margarine and flour for pastry making and store it all the freezer. Stuffing is another buy now, use later item. And things like cranberries that can be frozen and used when they’re double the price in the spring and summer. And yes, if you’re not sick of turkey by the end of the year, it’s on sale and freezes perfectly.

Get it Done the Day Before

One thing I’ve learned to keep you from going insane the day of a big meal…and also freeing up oven space, is to cook a few items ahead of time. I always make desserts a couple of days before and just reheat them in the microwave. I’m also relying more on my slow cookers for vegetables. Speaking of which I always cut and chop all the vegetables the day before too. Most stores have prepackaged items like chopped veggies and fruits but they can take a big bite out of your budget and are always way over priced.

 Spread Out the Cost

One way to ease your budget during the holidays is to get others to bring along dishes. I know most people ask if they can bring a pie but with so many people watching their money these days I don’t think anyone will raise an eyebrow if you assign each guest one sidedish or dessert.

Buffet Style

And one way to really make things simple is to go with a buffet style meal where guests can help themselves and sit anywhere they like.

Decorations

Once again Mother Nature provides lots of free table decorations this time of the year, acorns, leaves, twigs, sections of branches that have snapped off in storms. And look for those mini pumpkins you can buy at the store, sometimes you can get them for around 3 for $1 if you wait almost to the last day.

Here’s a photo of one of my first flower arrangements I’ve made since starting my new hobby-

Think About Leftovers

One thing I love about big meals is the leftovers. Think ahead to what you’ll do with the turkey, stuffing, vegetables. I often make soup, frittatas with the vegetables, and what I can’t use, I freeze.

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The Blog-Stocking Up for Future Meals

In The Blog on August 22, 2011 at 5:22 pm

My last couple of trips to the supermarket have yielded some bargain buys that I’ve decided to keep for future meals. Last week green peppers, sweet onions and baking potatoes were all on sale so when I got them home, I chopped the green peppers and froze them. The onions; half were chopped and also frozen, the rest sliced and carmelized and stored in the fridge. The baking potatoes turned into twice baked potatoes and ready for a chilly fall day.

And here are some more bargains. These one pound bags of fish were just $4 each. Great eaten as is or for turning into soups and chowders for a cold snowy day.

Yogurt has also been on sale a lot lately and I use it for everything from salad dressings to smoothies. One type I really like is Greek style yogurt and good news is more companies sell it these days. Here’s a link I found just today for a free sample of Dannon’s Oikos Greek Yogurt. If you live in CA, LA or NJ it’s $1 off coupon.  One of my favorite flavors in their key lime. http://oikosyogurt.com/promotions/

This Week on Budget Smart Girl-another Friday recipe, this time a quick and easy lunch idea or even a light supper. And later this week I’ll be introducing the first of the new contributors to the site. Let me just say this lady knows all about couponing. To kick things off she’ll share some tips and tell us about her new book on the topic.

Have a good week.

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Adding Flavor to Everyday Foods

In Budget Smart Cook on February 16, 2011 at 6:46 pm

Food prices are creeping upwards again which makes me want to get maximum flavor out of all the foods I prepare. Over the years I’ve been experimenting with a few ideas and simple ingredients that are inexpensive-

Select One Food Over Another

The iceberg variety always seems to be the cheapest lettuce in the produce department. However, once in awhile it’s great to have some variety even if it does cost 20 cents more. Some of my favorites are romaine and red leaf. Another tip is if salad is going to be the main course, go with the lettuce with more flavor. The same goes for parsley. If I’m just using it a couple of teaspoons for seasoning I’ll opt for the curly variety but if it has more of a staring role in the dish, flat leaf is my pick.

Roasting Vegetables

I like roasted vegetables all by themselves but try adding them to soups, stews and even things like homemade bean and vegetable burgers. I’ve been experimenting with making my own veggie burgers and started out using chopped vegetables but I’ve discovered roasting them first gives the burger a richer flavor.

Worchestershire Sauce

One thing I’ve loved to add to foods since I was a teenager is Worchestershire sauce. It’s a staple in my pantry and I use it in soups, stews, sprinkled on top of burgers, shepherd’s pie and also pot pies. Great stuff, not that expensive and a little gives food a big boost.

Make a Switch

Even a simple dish like mac and cheese can become gourmet tasting by using a different cheese like gouda or one of the smoked varieties. I’ve also found if you pick a stronger cheese you use less of it.

Flavored Peppers

Sometimes browsing the spice aisle at the supermarket is just want you need to add some pizzazz to simple dishes. I found this one last year and just like the sauce of the same name I’ve been using it in lots of recipes.

Don’t Throw away the Stock

If you have any leftover stock try using it when you boil rice or potatoes…or any vegetable for that matter. It really gives the dish a richer taste and it’s a great way to use up something you might just pour away.

Grill Mixes

 

The folks at Spice Hunter sent me these awhile back and have to say I’ve used them for everything but grilling. I’ve added the seafood mix to fish chowders, the steak variety to marinade tofu for pot pies. The poultry mix for yes, the roasted vegetables and also homemade stuffing. Find a good grilling blend and try it in some of your favorite dishes instead of salt and pepper.

Smoked Paprika

Another pantry staple I wouldn’t be without is my bottle of smoked paprika.  I had trouble finding it a few years ago but now see it in most stores. It’s more expensive than the regular paprika but gives you more bang for your buck because a little goes a long way. It adds a smoky intense flavor to whatever you add it to and puts a new spin on old favorites. I’ve used mine in everything from soups to the decoration on deviled eggs. And when I make Shepherd’s Pie, I also sprinkle some on the mashed potato topping.

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Bargain Foods…that are good for you too

In Budget Smart Cook on January 21, 2011 at 3:09 pm

With food prices set to go up this year…I think I saw some evidence of this at the grocery store the other day, it’s time to start thinking about foods that give you the biggest bang for your buck. Here are some of my favorites-

Canned Salmon

When fresh salmon goes on sale I buy it in bulk and freeze it, when it’s back to normal prices I opt for the canned variety. Pink salmon is a bargain, even red salmon isn’t that expensive. In the summer I use it on salads, in sandwiches, pair it with sliced cucumbers and it’s one of the best combinations. I sometimes use it with pasta. A favorite of mine is the salmon burger. My old recipe used mashed potato, then I switched to breadcrumbs but now I have yet a new one.(serves 4)

 This one was created just the other week when I discovered I had no breadrumbs and didn’t have time to head to the store. I’d stockpiled some boxes of crackers  (Townhouse Flipsides) during the holidays while they were on sale. I used about 15-20 of them. I crushed them in a plastic bag using a rolling pin. And then added them to the drained salmon, and a beaten egg. You mix it together and form into four patties. Heat some oil and cook them on either side for about 3 minutes or until golden brown. I served mine in a bun with oven fries. I think just the burger and a side salad with be good too.

This is a three ingredient recipe that is so simple to make and the best thing is the crackers have so much flavor you don’t need seasoning or salt and pepper.

Lentils, Beans etc.

I bought all these goodies while they were on sale for just 99 cents a bag. I do buy canned beans but you can save even more money using dried ones. You can make bean and veggie burgers, lentil soups and stews, green pea soup etc. Best thing is most of these recipes can be made in a slow cooker. I’ll be featuring recipes using all these items in future articles on the site.

Eggs

I know eggs took a bad rap because of their high fat and cholesterol content but even nutritionists now say eaten in moderation, they’re okay. I stock up on them each time I visit the store. They’re great for egg and cheese burritos, frittatas, your own homemade egg muffins for breakfast, quiches, and omelets. Keeping a some hard boiled eggs on hand also make great snacks too.

Fruits and Vegetables

Don’t know whether you heard but Walmart is lowering the prices on fruits and vegetables to help shoppers save money on good for you foods.http://finance.yahoo.com/news/WalMart-Takes-a-Healthy-nytimes-2153254849.html?x=0&.v=1

 Produce has gotten more expensive recently but I think it’s still a good buy because it full of fiber so it fills you up and if you use more veggies than say meat or chicken in a dish the recipe goes further. Eat in season and it’s a great way to save even more money. For example, this week my local supermarket had a sale on citrus fruits so I bought oranges and have been using them as snacks and dessert.

Oatmeal

I know some people turn their nose up at it but it’s a good for you food at rock bottom prices. I’m working on a great oven baked oatmeal recipe that once perfected I’ll be sharing it with you. No more cooking oatmeal every day and this one is packed full of flavor with oranges and sweetened cranberries.

Another way you can use oatmeal is in things like meatloaves to make it go further.

Tofu

Okay, for those thinking about running away from the computer right now. I say give this a chance. I think I’ve mentioned I now freeze and then defrost tofu before I use it and sometimes marinade it all day for maximum flavor and chewiness that closely resembles meat. Here’s how I use it for making a shepherd’s pie-

I 10 ounce package tofu

I jar Heinz mushroom gravy

2 carrots, peeled and chopped

1onion, peeled and chopped

Mashed potatoes for topping,

optional- smoked paparika and parmesan cheese

Freeze the tofu for a few days and then defrost it. Drain the tofu and squeeze out all the water, crumble into pieces that resemble ground beef.

Place it in a glass dish and add some oil, soy sauce, pepper, Worchestershire sauce and chopped garlic. Let this sit for at least six hours. Then heat a skillet, add some oil and saute the tofu until it’s crisp and brown. Add the onions and carrots and cook until almost tender. Add the mushroom gravy and stir everything together.

Transfer into a baking dish and top with mashed potatoes. I like to sprinkle them with smoked paprika and cheese.

Place in the oven for about 15 minutes at 375 degrees or until the top is lightly browned and the tofu mixture is bubbling. I usually serve this with peas or green beans.

Serves 6

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Buy It or Make Your Own

In Budget Smart Cook on June 16, 2010 at 6:08 pm

During every trip to the supermarket I ask myself is it cheaper for me to buy that item already prepared or should I make my own. It’s not only money that I base my decision on, time plays a factor too. Here are some guidelines I’ve come up with and items I will and won’t buy already prepared.

Time/Convenience
If you’re short on time then opting for readymade makes perfect sense. One great example is potatoes, whether they’re mashed, oven roasted etc. I keep at least one package of each in the freezer or pantry. And the great thing is instant potatoes taste a lot better than they used to and they’re always on sale too.

Nutrition
If it’s not only your wallet you’re watching, but your weight, sodium or fat intake then going the homemade route makes more sense.

Check the Season
Right now the produce department is brimming with berries, green beans, corn, etc. During the summer months I opt for buying fresh veggies, but when a particular vegetable or fruit isn’t in season, I’ll choose canned or frozen. Another example is red peppers. I love roasted red peppers but they can be pricey. I have found some good deals but when the prices go low…like right now, I’ll buy them, roast them myself and then store them for future use.

Things I’ll Never Buy Readymade

Fruit, Vegetable and Cheese Platters
They look tempting but they can run about $20-25. They’re easy to put together yourself and I can’t imagine handing over that much money for something that wouldn’t take more than 30 minutes to do yourself.

Flavored Oatmeal
I used to love the individual flavored packages of oatmeal… that was until I did an interview and we got onto the subject of premade foods. The interviewee pointed out the true cost of these little luxuries. Now I make my own and add things like chopped dried fruits and they’re just as good, if not better.

Soups
Sometimes I’ll buy soups to keep in the pantry if the price is right, or like last week, I had two $1 coupons for a brand that was on sale. However, most of the time I’ll make my own. It’s cheaper, you control what’s in there and it’s a good way to use leftover items like vegetables and cooked chicken.

Individually Wrapped
Lots of supermarkets have a special section with items that are washed and prepared for you and individually wrapped like potatoes, onions, etc. But have you seen the price for such convenience, $2 for one onion! Think I’ll pass on those.

Smoothie Mixes
Manufacturers must know we’ve gone smoothie crazy because each week another premade smoothie mix hits the stores. I’ve checked the ingredients on most of them and it’s just chopped frozen fruit. How easy and inexpensive is it to get a freezer bag and make your own mix.

Some Things I Will Buy Readymade

Salad Dressings
I do make my own but I will more a ready prepared one when I have coupons. Seems like I always have at least one on hand. They’re usually for a dollar so on double coupon day that’s $2 off a salad dressing that costs around $3.95. I probably could make one for that price but it’s nice to have one ready and waiting in the fridge if I don’t get around to it.

Spaghetti Sauce
Once again coupons and the fact at least one brand always seems to be on sale swings things in the favor of readymade.

Not Just Things You Eat
And it’s not just food items you can make yourself. One reason I make my own products like cleaning supplies is I know what’s in them. Baking soda and vinegar are my two favorites and I even started making my own dishwasher powder too. It’s really simple to make
2 cups washing soda
1 cup borax
1 cup baking soda
Mix ingredients together in a storage container and use about 1 ½ tablespoons per load. I added some essential oil to mine…lemon or tangerine to give the kitchen a nice smell while the dishes are being washed. If you live in an area with hard water, I’ve found squeezing about a tablespoon of lemon juice to the mix (for each load) helps glasses from turning white. I buy lemon juice in one of those plastic lemons you find in the produce department and keep it with the mix.

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