Stretching food dollars without sacrificing nutrition for your family may seem impossible in today’s economy, but it can be done. However, it requires careful planning, shopping wisely, storing food adequately and preparing it carefully.
Feeding a family on a budget is more difficult as food prices increase, but these tips for planning and shopping can help you save money whether you plan grocery shopping for a week or month at a time:
- Check weekly food ads. This will help you determine which foods are plentiful and at the best prices. In-season fruits and vegetable cost less than out-of-season produce.
- Make a grocery list and stick to it. With the unprecedented gasoline prices, an extra trip to the store can add a dollar or more to your grocery expenses. Also, with fewer trips, you are less likely to make impulse grocery purchases. Keep the grocery list on the refrigerator door and note items that you need to purchase on your next trip to the store.
- Beware of location or placement of food items. The more costly items usually are placed at eye level to catch your attention. End-of-aisle displays are not always a bargain.
- “Couponing,” using coupons that decrease the price of an item, is like found money. Inserts in the Sunday newspaper are a great place to find valuable coupons. Look for stores that double coupons. Clip coupons only for the things you need; buy only what your family will use.
- Shop alone and after a meal. If you are hungry, everything looks good. You will be tempted to make impulse purchases or buy items not on your grocery list.
- Check store ads. Watch for sales on items you regularly purchase. Compare prices of stores near each other, but driving across town to buy something a few cents cheaper will not save money.
- Use cash. Leave your credit card at home. Knowing you will be using cash forces you to plan ahead and buy only what you planned.
- When planning and preparing meals, double your favorite casserole recipe and freeze one for later. If you have leftover grilled chicken, convert it into wraps or chicken enchiladas for the next night.
- Be cautious about adding nonfood items to your grocery cart. Health and beauty aids, paper and plastic products, cleaning supplies, film and other nonfood items have high profit margins. They can significantly increase your grocery bill. Purchase these products at discount or dollar stores.
- The big stacks at the end of each aisle are called “end caps.” Don't be tempted by those. The same product by another manufacturer often may be found elsewhere in the store for a lower price.
- At the checkout counter, resist the candy, gum and magazines that are strategically placed to tempt you as wait in line.
- Watch the checker as he or she is scanning your products. Make sure the items you selected scan for the same amount posted on the shelf display. Many times a sale price is listed in the store but not reflected at the checkout.
- The best advice is to put on your blinders to avoid being distracted from your grocery list and then to get in, get out and save money. The longer you linger in the store the more money you will spend.
- Spoiled foods add to your food costs and could make you sick if you eat them. Remember to store foods properly and buy only what you can eat before it goes bad. Also, take food directly home after shopping and get it into the refrigerator, freezer or pantry as quickly as possible.
Quick Skillet Lasagna
½ cup chopped onion
½ lb ground beef
1 can (16 oz) tomatoes
1 can (6 oz.) tomato paste
1 tbsp fresh parsley
1 ½ cups water
1 tsp garlic powder
2 cups cooked egg noodles
¾ cup cottage cheese, low-fat
¼ cup parmesan cheese
Chop onion. Cook beef and onion in a medium skillet until beef is brown and onion is tender. Drain off excess fat. Add tomatoes, tomato paste, parsley, water and garlic powder to the beef mixture. Bring to a boil and simmer until sauce is thick, about 25 minutes.
Cook noodles in the saucepan according to package directions. Drain. Add cooked, drained noodles to the beef mixture. Stir to prevent sticking.
Mix cheese and drop by spoonfuls over the mixture. Cover and heat over low heat about 5 minutes. Yield: 7 cups