The changing of the season not only brings about changes in the weather, and our outdoor activities, but it also brings about changes in our lifestyles and a big part of that change is what is available in the market and the kind of food we are cooking in our kitchens. Our thoughts start to turn to foods which are heavier and more substantial, we call them comfort foods. What is a comfort food, something that makes us feel good right? We all love them, and since we love them we tend to overdo it in the winter when it comes to grocery shopping. Since we are spending more time indoors, we want our kitchens and our pantries stocked, with enough provisions for an army, just because we are going to be indoors more. God help us if we run out of that snack during a sporting event.
Does anyone know why we do this? I can guarantee this if every one of you check your receipts from the summer and compare them to the receipts you have for winter, you will find you’re spending twice as much in the winter as your do in the summer. It’s because we all want our homes, to have those wonderful smells, and with theses wonderful smell comes the comfort, the warmth and the feeling of being loved.
So since we are about to enter a period of spending more money for the next couple of months I thought I would give everyone some ideas on how to save a few bucks. Saving money doesn’t have to be a chore, armed with a little bit of knowledge and inside tips, you could actually save money while shopping, yes you could actually save money. It’s not hard to do. Be prepared is my motto! Here are some simple steps that could not only save you time while shopping but will also save you some money.
Always start with a game plan. Make sure before you hit the market, you have checked out what is on sale and see how you can incorporate those items into your menu for the week. Menus should be planned around what is available and on sale in the market. Never go to the grocery store hungry or on an empty stomach, we tend to buy more when we are hungry. Always make a list, you should organize your list by isles, start with the outer isles first, then work your way in. If it is not on your list, don’t buy it. Supermarkets are notorious for getting you to buy that extra box, bag, or package of something just because it is on special or they are running a sale. Make your list around your planned menu and stick to it. Look for items that will do double duty and that you can get two meals out of the one item. Buying family packs items especially meat will save you money. Your freezer should be your best friend. A good example of this is chicken never buy cut up chicken parts, only buy the whole chicken, and cut it up yourself (not as scary as you think). You will save at least a dollar a pound, and what you do not use for a meal you can either freeze for another meal or you can turn into a stock (I’ll save stock for another day). Nothing should go to waste in a kitchen. That is called being cost efficient.
Make sure you when you are planning your menu, you should include at least one non meat night. There are so many wonderful alternatives to having meat every night. Another big money saving tip is to buy in season. Buying in season is always a good buy, and you will get your best deals on seasonal produce. Keeping a basic pantry stocked with essential items such as, oils, vinegars, pasta different shapes, brown rice, canned beans, tuna, spices (always buy the smallest amount that you can buy), grains such as lentils, barley, eggs, garlic, and onions.
With a well stocked pantry grocery shopping can be limited to once a week, for produce, and protein items (meat and fish), and perishable dairy items. Your pantry shopping should happen once a month, when your favorite grocery store has their stock up sale. You weekly menu should be broken down into these dishes, one meatless night, one pasta night, three fish nights, and two chicken nights (you can vary it but this will give you an idea). Beef can be cycled in a couple times a month, and let’s not forget how valuable the egg is. Eggs make a fantastic dinner and are a good buy, and they are filled with protein. Add some cut up veggies, and a side salad and you have a great meal for less than a dollar a person. Try substituting turkey meat for beef it’s a healthier alternative and I’ll bet no one will even notice the difference. These are just suggestions and once you start adding them to your meal planning, it will become a snap. Having simple basic ingredients on hand will allow you to put a meal together and on your table in a matter of minutes
At all times you should stay away from the packaged processed food. The markets want you to believe you are getting a great buy, and the item will enhance your meal, but it is just the opposite. You are spending money on something that most probably does not taste good and is loaded with sodium. Remember packaged process food often cost more than basic ingredients so try creating the item yourself, you will be surprised at how easy it is to do. Try buying your produce at local farms and green markets instead of the big supermarkets, local produce is fantastic and half the price of the supermarkets, and they will always have the freshest products available.
Saving money at the grocery store should be easy and with a little planning and knowledge you will come out way a head of the game, and feed your family healthy delicious meals while costing you a lot less.
HEARTY CORN CHOWDER
INGREDIENTS
2 TEASPOONS OLIVE OIL
1 RED OR GREEN BELL PEPPER DICED
1 ONION CHOPPED
2 CARROTS CHOPPED
2 STALKS OF CELERY CHOPPED
3 CUPS CORN KERNELS
¾ POUND RED POTATOES, SCRUBBED AND DICED
1 CUP REDUCED-SODIUM CHICKEN BROTH
½ TEASPOON SALT
¼ TEASPOON PEPPER
3 CUPS OF WHAT EVER MILK YOU USE
4 SLICES BACON CRISP COOKED AND COARSELY CRUMBLED
DIRECTIONS
HEAT THE OIL IN A LARGE NONSTICK SAUCEPAN OVER MEDIUM HEAT. ADD THE BELL PEPPER, ONION, CARROTS, CELERY; COOK, STIRRING, UNTIL SOFTENED, ABOUT 5 MINUTES. ADD THE CORN, POTATOES, BROTH, SALT, AND BLACK PEPPER; BRING TO A BOIL OVER MEDIUM HIGH HEAT. REDUCE THE HEAT AND SIMMER, COVERED, UNTIL THE POTATOES ARE TENDER, ABOUT 10 MINUTES.
PUREE ½ CUP OF THE VEGETABLE MIXTURE WITH 1 CUP OF THE MILK IN A BLENDER UNTIL ALMOST SMOOTH. STIR THE PUREE ALONG WITH THE REMAINING 2 CUPS MILK BACK INTO THE SOUP, COOK OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL HEATED THROUGH, ABOUT 4 MINUTES. SERVE SPRINKLED WITH THE BACON.
As always!
Scrumptiously
Francine
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