This week is dedicated to making mealtime monetarily manageable.
(The Preacher made me write that.)
Whether you have six children, or one, you undoubtedly seek to cut down your grocery bill. Ease, nutrition, family friendliness, and culinary interest, have always ranked highly among the factors that go into meal planning for my family. But, as our family anticipates baby boy Number 5 (while the other 4 grow and eat like mad!), FRUGALITY now tops that list.
I’m eager to share with you some menus and meal plans that may serve your family as they have mine; however, as principles always make for better strategy, here are 10 simple tips, first, on cutting down grocery bills:
1. Buy bulk:
- I always buy carrots, celery, onions, and potatoes in bulk. They are base ingredients to a great variety of recipes. In the beginning of the week, I cut up a quarter of the carrots, celery, and onions, and combine in large ziploc bag. This indispensable base is called mirepoix; think: chicken noodle soup, lentils, chicken and dumplings, chicken pot pie, stout stew, shepherd’s pie (must share my recipe soon!), and Ugly Soup.
- Large cans of applesauce, peaches, and tomato puree (for homemade tomato soup) are also purchased in bulk, and immediately separated into quart size freezer bags at home.
- Sour cream, half and half, and cheese are useable in bulk when you plan accordingly. (You’ll have it used up in a flash, if you plan to make mini quiches, baked potatoes, anything Mexican…)
- For kids’ lunches, make your own snack bags of popcorn and goldfish with ziploc bags instead of buying pre-packaged portions.
- I’m never without cans of tomato paste, cans of diced tomatoes, frozen garlic, and organic chicken base
(purchased for around $6 at Costco!)
2. Know what’s already in your pantry, and plan meals based on what meats are available (in your freezer) or on sale at the store.
3. Use less meat. Cook with more grains and legumes. Save meals that feature individually portioned meat for special occasions.
4. If you choose to buy organic or hormone/additive/preservative-free, but cannot afford to do so with all groceries, prioritize items of greatest importance, and plan to use those ingredients wisely in your meals.
5. Try new recipes, but not as the norm for your meal planning. Once a week is a good rule of thumb.
6. Make large batches of soup or lentils, and eat on it all week for lunches. You’ll be amazed at how much cheaper (and better for you!) it can be than lunch meat. The famed Dr. Oz suggests you “automate your lunch choices” for health and weight loss. I love the occasional nachos for lunch, but it seems that if I’ve got Ugly Soup ready to go in the fridge, I’m likely to eat wisely, than to be lead by my hunger and finickyness at lunchtime.
7. Go to stores like Trader Joe’s with a list. Otherwise, you’ll be spending half your grocery money on cornichons, ice cream mochis, and lemon curd!
8. When a recipe calls for “canned cream of” anything, consider making the gravy base yourself with butter, flour, sauteed veg/meat, and broth. Usually, it can be easily done within context of the existing recipe itself, and ultimately cuts down on cost, sodium, and preservatives!
9. Make your own artisan bread.
10. Don’t go to the grocery store hungry!
These are just my humble suggestions that work for our family. I’m sure you all great ideas…please share them!
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We are so on the same page these days. I’ve been doing many of these same things though the idea of chopping up the veggies each week was a new thought (that will be put to use asap). I’m getting so many new recipes from you today. Tonight (since I forgot to soak the pinto beans) will be your homemade tomato soup and artisan bread (and family staple these days). Today for lunch, lentil and rice casserole, but I’ll have to try your lentil recipe soon. I have a 45 lb bucket of lentils just waiting for me to figure out how to use them. Thanks for sharing your insight!
Linda, a lentil and rice casserole sounds great! Does your family like India flavors, because curried lentils is also fabulous!
I am serious that oatmeal is one of the cheapest and best ingredients – cookies, candies, on-its-own meals, and even casseroles use it.
Chicken thighs are tastier and almost always much cheaper than chicken breasts.
But I want to start thinking way outside of my own kitchen. One thing i dream of doing/starting is a food co-op. It would not only save money but time, too. (Subtle hint: move closer:)).
What a timely and practical series. I’ll be looking forward to reading your posts all week.
I’m with Celeste… oatmeal is huge at our house. I buy a large canister of it often and it disappears quickly. It’s versatile, filling, and yummy.
Back in the Fall we were given the opportunity to purchase a quarter of a cow… grass-fed, organic, hormone free meat… for about $2.50 per pound, which is a great deal. Our freezer is stocked with stew meat, hamburger meat, roasts, and steaks.
Oh, one more thing, cook bags of dried beans and then freeze them using them by the cup whenever you have a recipe that calls for canned beans.
Christian, I love that tip. I just bought the biggest bag of dried pintos!