DAY 12 - REAL FOOD + EFFORT = SAVINGS

It's a simple equation and I think everyone gets it, but acting on it is a different thing.  

(cute little mini loaf of homemade bread)

When we dropped our grocery budget to $50/wk, I made a huge realization.  There's not much food in the grocery store!  Sure, the store is packed with items, but most of it isn't....FOOD!  Most of it is a pre-packaged array of ingredients you can't say and our great-grandparents didn't have access to.  The only way to stretch my budget was to buy said pre-packaged items at a huge discount OR cook from scratch.  For the most part, I cook from scratch.  Let's take an item and compare.

Black Beans

cost at a regular grocery store $0.79-$1.39 approx. per can

cost at a discount store $0.50-$0.99 approx. per can 

(there's a good chance the can will be damaged or very old)

cost of dried beans for $0.16-$0.25 per can (equivalent)

(there's approx. 1/4 lb. or 1/2 c. of dried beans to equal the 1 1/2 c. of beans in a can.  You can easily find black beans for $1/lb which would bring your cost per can equivalent to $0.25.  I've bought black beans in a 25 lb. bag for $16.80 which would bring your cost per can equivalent to $0.16.  The best deal I've found by far was dried pinto beans 4 lb/$1 which would make your cost per can equivalent to $0.06....awesome!)

Now you may be thinking....that savings isn't enough for me to cook beans.  Maybe not, but when you've changed how you shop and cook with many items, it has a huge impact on your budget.  (not to mention your health)  These are items that regularly make the shopping list in our home:

Eggs (5 dz. from Costco)

Milk (from whoever has the best sale that week)

Cheese (2 lb. block from Costco)

Butter (4 lb. package from Costco or Sam's Club - by far the best deal)

Tortillas (Pro's Ranch Market)

Tortilla Chips (6 lbs. [3-2lb bags pkg. together] from Costco)

Fruits & Veggies (grocery ads, Sprout's or Superstition Ranch Market)

Canned Tomatoes (best price right now at WalMart)

Oil (canola & EVOO)

Flour

Beans 

Grains

Rice

Pasta

I do buy chicken, but we go meatless many nights. 

Even when I use chicken in our meal, I've generally stretched it.  Here's my beautiful Chicken Broccoli Braid.  Homemade bread dough, steamed broccoli (I remember I spent $0.14 for the broccoli I used), shredded chicken (only one chicken breast), a little cream cheese and a few slices of cheese.  DELISH!

Once you have the real food, you need to add the effort.  I'm a big fan of Rachael Ray and love her 30 minute meals, but 30 minutes isn't entirely true.  Sure, we all watch her make a fabulous meal in 30 minutes, but that's not the TOTAL time for that meal.  She had to plan the menu, make the shopping list, get to the store, buy the groceries, bring them in the house, unload them, THEN MAKE THE 30 MINUTE MEAL, don't forget the dishes and packaging up the leftovers.  Cooking most of my meals generally isn't the most time consuming part, it's all the "behind-the-scenes" work.  My husband was recently talking with a friend about grocery budgets.  He told him about our budget and how I make it work.  He encouraged his friend that they could do it too, but warned "There are a lot of dishes!"  It's true.  No way to get around that.  Cooking uses dishes, leftovers use dishes, eating at home uses dishes and packing kids lunches uses dishes (we only use reuseable containers).  That creates LOTS of dishes! (yay for fall break!) 

Bottom Line:  The equation works!

Real Food + Effort = $AVING$!!!

My 31 days started here

Fellow 31 dayers here

DAY 5 - MAKING YOUR OWN STOCK (the easy-peasy way)

First, if I can make chicken stock - ANYONE CAN!  This was my first attempt and I'm so proud of myself, I had to share!  Let's start at the "why" first.

 It all started with whole chickens on sale at Fresh & Easy last week for $0.64/lb.  I purchased two chickens (3lb & 3.5lb) for just over $4 total.  I decided to roast them together the other night for dinner.  (DELICIOUS, by the way)  My family devoured one whole chicken and a small portion of the second chicken.  My husband then took the meat off the second chicken for another meal and the carcasses went directly into the crock pot.  I added some carrots, two very small onions (didn't even peel them) and one red bell pepper cut into quarters.  Then I filled it with water from the tap, set it to low.  Just let it cook on low all night and you wake up with chicken stock.  THAT'S IT!!!! (I told you it was easy-peasy!)

 Just look at it!  It smells heavenly and looks divine.  Tonight I'm making potato soup and I can't wait to try it with my new stock.  I love the value too.  Two chickens for $4 = two meals and 3 quarts of chicken stock.  You can't beat that!

ROASTED WHOLE CHICKEN

1 whole chicken around 3 lbs. (If roasting two at a time, just double the ingredients below)

2 T. butter

2 T. oil (I used olive oil)

2 t. paprika

1 t. salt

1 t. onion powder

1 t. thyme

1/2 t. garlic powder

1/4 t. cayenne

1/4 t. pepper

1 onion (opt)

Preheat oven to 450 degrees.  Rinse your chicken off and pat dry with paper towels.  You may cut up the onion and place in a shallow roasting dish to support your chicken.  (or you can omit and use a rack)  Mix the paprika, salt, onion powder, thyme, garlic powder, cayenne, and pepper in a bowl and set aside.  Next melt your butter and then mix with the oil.  Rub this all over your chicken.  Then sprinkle the rub on the bird.  Place in the 450 degree oven for 20 minutes.  Then reduce the heat to 400 degrees and continue to cook for 30-40 minutes.  If the chicken is getting too dark, tent with foil.  (Make sure internal temp is 165 degrees) Make sure to follow the directions above to make your own chicken stock.

Tomorrow - Soup, Salad, Sandwiches (in any combination)

Plus - a delicious Potato Soup recipe!

My 31 days started here

Fellow 31 dayers here

DAY 3 - PASTA NIGHT

 (Baked Eggplant Parmesan with Pasta & Panzanella Salad)

Pasta Night is our theme for Monday.  I put it at the beginning of the week since it's easy to throw together...generally.  Some days I may take a little more time in planning and preparing the meal, but if things are crazy as we start into another school/work week I can just make spaghetti.  That means I can make dinner for as cheap as $2.00!  Some of our favorites are the Baked Eggplant Parmesan & Panzanella Salad (pictured above), Homemade Mac & Cheese, Lasagna, Chicken Spinach Fettucini, Crock Pot Lasagna and Spaghetti Bake.  Even though we call it Pasta night, anything Italian works.  The kids requested Lasagna and Zuppa Toscana Soup for our Back to School dinner.  If I choose to bulk up our dinner, there's a better chance of leftovers.  That helps keep my budget in check!

 A fresh green salad compliments any pasta dish!

 I'm lucky to have a photo of this baked zucchini at all, the kids ate it so fast!!!  I just dipped the zucchini in a beaten egg and then in a mixture of panko and Italian seasoning.  I placed them on a cookie sheet and baked in a 425 degree oven for about 5 minutes on both sides.  Adjust time to crisp up and brown the coating.

WHAT TO HAVE ON HAND:

PASTA - look for sales on pasta and stock up when they are really low.  The last time I stocked up on dried pasta it was $0.50/lb!!!  Even at $1/lb. it's still a great deal for dinner.  I have made my own pasta once....and stocked up on durham wheat to make my own semolina flour and try my hand at pasta making again.  I'll post recipes when I do.

SAUCE - I shop strictly for my budget with this one.  The least expensive is generally Hunt's canned pasta sauce at Walmart. Buy what makes you happy and works in your budget!  I've also made this Guiltless Alfredo Sauce from Our Best Bites.  Delicious on pasta, pizza or dipping bread in!

VEGGIES - I think the key to any dish on Monday night is the veggies.  In a pinch, I can make some pasta with sauce and call it a night.  If I add roasted veggies to our pasta, it becomes a feast!  I love shopping at Superstition Ranch Market (check out what local farmer's markets you may have in your area) for fresh veggies at a great price.  You can also use your veggies as an appetizer (baked zucchini) or a green salad.  Top your salad with an Italian dressing or balsamic vinaigrette.  To roast the veggies:  Just cut/prepare, then toss in a bowl and mix with a little olive oil.  Place them on a cookie sheet and season with kosher salt & fresh ground pepper and Italian seasoning and bake at 425-450 degrees for 30-45 minutes.  They can be a side dish or placed right on top of your pasta.  YUM!!! 

BREAD - A 99 cent loaf of french bread from the grocery store is a quick and easy solution.  I slice the loaf and either make garlic bread or a cheesy bread.  Another easy option is visiting Alpine Valley Bread Outlet and picking up an herb round loaf.  I slice it thin, spray both sides with olive oil and put it under the broiler to toast each side.  Watch it, it browns quick! So delicious.  

RECIPES:

Baked Eggplant Parmesan

(No set recipe for this, I adjust it to how much eggplant I have.)

one bowl of egg wash (1-2 eggs beaten with a little water or milk)

one plate of bread crumbs mixed with grated parmesan cheese (I currently have a mixture of Panko [Japenese break crumbs] and seasoned bread crumbs)

I peel and slice the eggplant into1/2 - 3/4 inch slices.  Then dip in the egg mixture, then the bread crumbs/paremsan mixture.  Place on a cookie sheet and bake at 425 degrees for 7-10 minutes on each side.  We place the slices on top of the pasta and cover in sauce.

Panzanella Salad

(Again, not a set recipe.  I searched online and for ideas and put it together.  It may not be authentic, but it was delicious)

4-6 cups of 1 inch cubed bread

Tomatoes - Red Onion - Red Bell Peppers (you can use any veggies you want)

Drizzle olive oil on the cubed bread and toast in a large skillet.  When toasted I place in the bowl or platter I'll use at the table.  Then I place a little more olive oil in the skillet and put my sliced onions in.  I saute until softened and then add the tomatoes and bell peppers and toss with a little balsamic vinegar, some capers and a little Italian seasoning.  Then pour the veggies over toasted bread, salt and pepper and toss.....so yummy!

Zuppa Toscana Soup - recipe from twopeasandtheirpod.com

(I LOVE SOUP!!!  Bonus that a big pot fills us up for dinner and a lunch or two - budget friendly!)

1 lb. Italian Sausage 

1 1/2 tsp. red pepper flakes (I used 1 tsp)

1 large white onion, diced

4 slices of bacon, chopped

3 cloves of garlic, minced

8 c. chicken broth

2 c. water

1 c. heavy cream (I just used the 1% milk from the fridge - it was great!)

3 large russet potatoes, peeled and chopped (if your potatoes are smaller, just use more)

3 c. kale, washed & roughly chopped

salt and pepper to taste

In a medium skillet, saute the Italian sausage with the red pepper flakes.  Drain excess fat, set aside.  In a large soup pot, saute the bacon.  When the bacon is halfway cooked, add the onions and garlic.  Saute until the onions are tender - about 5 minutes.  Add the chicken broth and water.  Bring to a boil.  Add the potatoes and cook until soft, about 30 minutes.  Add in the heavy cream (or milk) and sausage and cook until the soup is heated.  Stir in the chopped kale.  Season with salt and pepper.  Serve hot.

Serves 8.  Our family enjoyed this for dinner and a couple of lunches!

31 DAYS OF STRETCHING YOUR GROCERY DOLLAR

I feed my family of five on $60 a week.  I've learned how to stretch my grocery dollar further than I ever thought was possible and I would love to share how I make this work.  Over the next 31 days, I'll tell you where I shop, what I buy, share my menu plans and recipes.  I thought I would start Day 1 with a recipe, my Basic Veggie Soup.
Thank you, Nester for hosting this 31 day series!

(everyday will be added as it's posted)
Day 2: Having a Plan
Day 3: Pasta Night 
Day 4: Mexican Night & Recipe
Day 5: Making your own Stock (the easy-peasy way)
Day 6: Crock Pot/Hot Dish Night & Recipes
Day 7: Tradition or Doughnuts, a Love Story 
Day 8: Soup, Salad or Sandwiches
Day 9: Pizza 
Day 10: Grill/Wok
Day 11: Family Favorites
Day 12: Real Food + Effort = Savings
Day 13: Recipe Resources 
Day 14: My Secret Ingredient
Day 15: Planning Your Menu
Day 16: Where I Shop 
Day 17:What I Didn't Realize About Cooking 
Day 18: Pork Carnitas
Day 19: Pantry Organization 
Day 20: Leftovers 
Day 21: Homemade Take-Out Noodles
Day 22: Cinnamon Crunch Popcorn
Day 23: Lemony Asparagus
Day 24: Sour Cream Syrup 
Day 25: Roasted Veggies 
Day 26: Potluck Dinners
Day 27: Pumpkin Bars
Day 28: Sweet Potato Gratin 
Day 29: Chocolate Pecan Pie 
Day 30: Pasta Salad 
Day 31: A Budget Friendly Day!

I DID IT!  All 31 days!!!!!  Thanks for joining me!

BASIC VEGGIE SOUP

The best part about this recipe is you adapt it to what you have/want in your soup.  Feel free to adjust all the veggies to what you enjoy.  For example: Mita (my grandma) didn't make her soup without a leek, I rarely add leek because of the cost.  If you're wanting a more hearty soup, just add some chicken or white beans to the soup.
1 onion, chopped
1 clove of garlic, chopped
1 Tbsp EVOO (extra virgin olive oil)
4 c. chicken broth
2 c. water
Seasonings: today I chose rosemary, thyme, poultry seasoning, pepper (feel free to use any seasonings you prefer)
6-8 potatoes, peeled and diced
8 carrots, peeled and sliced
2 yellow squash, diced, sliced or julienned (I did a julienne cut)
2 zucchini, diced, sliced or julienned

 I start by heating the pot over medium heat, then adding the EVOO and chopped onion.  Once the onion is softened, add the garlic and stir for a minute.  Next add the chicken broth, water, diced potatoes and sliced carrots and turn the heat up to med.high or high heat.

 

  Bring the soup to a boil, until the potatoes can be easily mashed with a fork.  Turn down the heat to medium and use a potato masher in the soup.  Breaking the potatoes up releases more starch and will thicken the soup.  You don't need everything broken up, just go around the pot a few times. Now it's time to add the squash.  I usually slice them, but wanted to try something new by using the mandolin to julienne them.  You can turn the heat down to low at this point.  You just want the squash to gently cook and let all the flavors come together.

 YUM!!!!

*FYI*

I buy HACO chicken soup base.  My last container was $22.50 and it makes 16 gallons.  That's roughly $1.40/gal. or .35/quart.  It's a large initial cost, but pays off!!! (I just saw the price is now $25.00 which would change the cost to roughly $1.56/gal. or .39/quart)

I purchase my vegetables either at the local grocery store on sale, on sale at Sprout's or the Superstition Ranch Market.  Check out your local farmers garden, grocery ads, or co-op for your best deal.

This was my latest shopping trip to Superstition Ranch Market.

Eggplant, yellow squash, zucchini, watermelon, broccoli, radishes, pears, cucumbers, green onions, tomatoes, apples, cauliflower, red cabbage and brussel sprouts.  

All for a grand total of $13.81

LEMON CHICKEN ORZO SOUP

( André Karwath via Wikimedia Commons)

I love soup!  It's delicious, comforting and generally inexpensive.  I make it often throughout the year, even in the summer.  I think my veggie soup is made the most.  One of my sons complains every time I make the veggie soup, he loves, loves, loves chicken noodle. He loved the canned soup, but I don't buy that anymore.  I've tried different recipes to make it for him, but he's always had a complaint or two.  One day I tried this recipe because it sounded good to me.  I wasn't sure anyone else would like it.  With lemon in it, I didn't even consider this would be a chicken noodle soup to appease my son.  Turns out - HE LOVES IT!  I think you will too.
LEMON CHICKEN ORZO SOUP
8 c. chicken broth
1 large boneless, skinless chicken breast (I put it in straight from the freezer)
3-5 carrots, peeled and sliced
3 stalks of celery, diced
1 onion, chopped
freshly ground pepper
1 c. orzo pasta (I've even substituted cooked rice, just make sure it's fluffy rice before putting it in the soup)
1 whole lemon, juiced
Place all the ingredients except the lemon juice in a stock pot.  Cover and bring to a boil over high heat.  Reduce the heat to low, cover and simmer, stirring occasionally, for 30 minutes (or until the veggies are tender and the chicken is cooked)  Remove the chicken breast and cut into strips or diced.  Then return to the pot, add the lemon juice and stir well to mix.  (taste and add salt if needed)
DELICIOUS!

SPROUT'S FARMERS MARKET

I love Sprout's!

It's one store I don't mind taking my boys to.  If there good, they still get to pick a little treat from the bins.

  I love their selection and sale prices on their fruits and veggies.

I use their weekly flyer to help write my menu.  I can rely on them for having consistently good quality produce.

  I love their bulk bins.  

This has been a lifesaver for me!  Occasionally I want to try a new recipe, but it may have a more expensive ingredient.  Taking just what I need from the bins has saved me money and allowed me to explore other recipes that I wouldn't be able to if I had to buy a larger portion of that ingredient.  It's also allowed me to spoil my kids with a portion of their favorite treat.  Everyone gets what they want and I didn't break the bank.

I especially love their double ad Wednesdays!!!  

What's better than a weekly ad....TWO!  Every Wednesday you can use the last week's ad and the new ad.   Love it!

HAPPY SHOPPING!

PASTA NIGHT

 (Baked Eggplant Parmesan with Pasta & Panzanella Salad)

Pasta Night is our theme for Monday.  I put it at the beginning of the week since it's easy to throw together...generally.  Some days I may take a little more time in planning and preparing the meal, but if things are crazy as we start into another school/work week I can just make spaghetti.  Some of our favorites are the Baked Eggplant Parmesan & Panzanella Salad (pictured above), Homemade Mac & Cheese, Lasagna, Chicken Spinach Fettucini, Crock Pot Lasagna and Spaghetti Bake.  Even though we call it Pasta night, anything Italian works.  The kids requested Lasagna and Zuppa Toscana Soup for our Back to School dinner.  The best part of pasta night is that I can make dinner for as cheap as $2.00!  If I choose to bulk up our dinner, there's a better chance of leftovers.  That helps keep my budget in check!

 A fresh green salad compliments any pasta dish!

 I'm lucky to have a photo of this baked zucchini at all, the kids ate it so fast!!!  I just dipped the zucchini in a beaten egg and then in a mixture of panko and Italian seasoning.  I placed them on a cookie sheet and baked in a 425 degree oven for about 5 minutes on both sides.  Adjust time to crisp up and brown the coating.

WHAT TO HAVE ON HAND:

PASTA - look for sales on pasta and stock up when they are really low.  The last time I stocked up on dried pasta it was $0.50/lb!!!  Even at $1/lb. it's still a great deal for dinner.  I have made my own pasta once....and stocked up on durham wheat to make my own semolina flour and try my hand at pasta making again.  I'll post recipes when I do.

SAUCE - I shop strictly for my budget with this one.  The least expensive is generally Hunt's canned pasta sauce at Walmart. Buy what makes you happy and works in your budget!  I've also made this Guiltless Alfredo Sauce from Our Best Bites.  Delicious on pasta, pizza or dipping bread in!

VEGGIES - I think the key to any dish on Monday night is the veggies.  In a pinch, I can make some pasta with sauce and call it a night.  If I add roasted veggies to our pasta, it becomes a feast!  I love shopping at Superstition Ranch Market for fresh veggies at a great price.  You can also use your veggies as an appetizer (baked zucchini) or a green salad.  Top your salad with an Italian dressing or balsamic vinaigrette.  To roast the veggies:  Just cut/prepare, then toss in a bowl and mix with a little olive oil.  Place them on a cookie sheet and season with kosher salt & fresh ground pepper and Italian seasoning and bake at 425-450 degrees for 30-45 minutes.  They can be a side dish or placed right on top of your pasta.  YUM!!! 

BREAD - A 99 cent loaf of french bread from the grocery store is a quick and easy solution.  I slice the loaf and either make garlic bread or a cheesy bread.  Another easy option is visiting Alpine Valley Bread Outlet and picking up an herb round loaf.  I slice it thin, spray both sides with olive oil and put it under the broiler to toast each side.  Watch it, it browns quick! So delicious.  

RECIPES:

Baked Eggplant Parmesan

(No set recipe for this, I adjust it to how much eggplant I have.)

one bowl of egg wash (1-2 eggs beaten with a little water or milk)

one plate of bread crumbs mixed with grated parmesan cheese (I currently have a mixture of Panko [Japenese break crumbs] and seasoned bread crumbs)

I peel and slice the eggplant into1/2 - 3/4 inch slices.  Then dip in the egg mixture, then the bread crumbs/paremsan mixture.  Place on a cookie sheet and bake at 425 degrees for 7-10 minutes on each side.  We place the slices on top of the pasta and cover in sauce.

Panzanella Salad

(Again, not a set recipe.  I searched online and for ideas and put it together.  It may not be authentic, but it was delicious)

4-6 cups of 1 inch cubed bread

Tomatoes - Red Onion - Red Bell Peppers (you can use any veggies you want)

Drizzle olive oil on the cubed bread and toast in a large skillet.  When toasted I place in the bowl or platter I'll use at the table.  Then I place a little more olive oil in the skillet and put my sliced onions in.  I saute until softened and then add the tomatoes and bell peppers and toss with a little balsamic vinegar, some capers and a little Italian seasoning.  Then pour the veggies over toasted bread, salt and pepper and toss.....so yummy!

Zuppa Toscana Soup - recipe from twopeasandtheirpod.com

(I LOVE SOUP!!!  Bonus that a big pot fills us up for dinner and a lunch or two - budget friendly!)

1 lb. Italian Sausage 

1 1/2 tsp. red pepper flakes (I used 1 tsp)

1 large white onion, diced

4 slices of bacon, chopped

3 cloves of garlic, minced

8 c. chicken broth

2 c. water

1 c. heavy cream (I just used the 1% milk from the fridge - it was great!)

3 large russet potatoes, peeled and chopped (if your potatoes are smaller, just use more)

3 c. kale, washed & roughly chopped

salt and pepper to taste

In a medium skillet, saute the Italian sausage with the red pepper flakes.  Drain excess fat, set aside.  In a large soup pot, saute the bacon.  When the bacon is halfway cooked, add the onions and garlic.  Saute until the onions are tender - about 5 minutes.  Add the chicken broth and water.  Bring to a boil.  Add the potatoes and cook until soft, about 30 minutes.  Add in the heavy cream (or milk) and sausage and cook until the soup is heated.  Stir in the chopped kale.  Season with salt and pepper.  Serve hot.

Serves 8.  Our family enjoyed this for dinner and a couple of lunches!

SPINACH

( My lunch today!  Recipe found here)

Spinach is very low in calories and high in soluble dietary fiber.  It's also a good source of iron, vitamins A, B-6, K, folates, potassium and omega-3 fatty acids.  Regular consumption of spinach in the diet helps prevent osteoporosis (weakness of bones), iron deficiency anemia and is believed to protect from cardiovascular diseases and colon and prostate cancers. (source)

BUY:  Costco is the best deal - 2 1/2 lbs. for $3.99.  Occasionally I'll find it on a good sale or reduced for quick sale at the grocery store.

HOW I USE IT:  Salads!  Like the Berry Salad I had last night and today.  Here are links to a couple of great dressing recipes: Tangy Balsamic Vinaigrette and Berry Poppy Seed Vinaigrette. Growing up my favorite was eating cooked spinach with a little apple cider vinegar on top.  Now I like to saute it with a little olive oil, garlic, and balsamic vinegar and occasionally top it with a little toasted walnuts.   Spinach is great on burgers, sandwiches or pizza, in omelettes or in a hash.  With all the health benefits, you may want to add a handful or two to your smoothie.  Just add to the blender and blend well.  Here are a few other ways our family enjoys spinach:

SPINACH PESTO
2 c. spinach
1/2 c. parsley, flat leaf (I've omitted this and just used more spinach - your choice)
1/2 c. walnuts, toasted
1/4 c. parmesan cheese
3 garlic cloves
2 Tbsp. Extra Virgin Olive Oil
1/4 tsp. salt
1/8 tsp. pepper
Place all ingredients in your food processor or blender and process until the right consistency.  Use it as you would regular pesto.  It's great in the next recipe.

CROCKPOT PESTO LASAGNA recipe from Anna Jensen
1 (26 oz) jar prepared pasta sauce
1 (10 oz) box lasagna noodles
1 (11 oz) container of pesto (or use the pesto recipe above)
1 (15 oz) container of ricotta cheese (I use cottage cheese - you can process in the food processor for a smoother consistency)
12 oz. fresh spinach
1 c. grated parmesan cheese
16 oz. mozzarella cheese, sliced
1/4 c. water
Put 1/4 c. pasta sauce in bottom of your crock pot and swirl in around.  Add layer of uncooked noodles (you can break them) Smear ricotta cheese (or cottage cheese) and pesto onto the noodles.  Add a handful or two of spinach and top with a layer of parmesan and sliced mozzarella cheese.  Repeat until you run out of ingredients (squish it down)  Add 1/4 c. water on top.  Cover and cook on low for 6 hours or on high for 3-4 hours.  It will be done when top layers begin to brown and cheese in melted and bubbly.  Uncover and let it sit for 10 to 15 minutes before serving.  So yummy!

CHICKEN SPINACH FETTUCCINI
1 lb. boneless, skinless chicken breast
1 lb. fettuccini (or any long noodle)
8 oz. fresh spinach (I used frozen spinach for years, but I think it's easier with fresh)
3 Tbsp. olive oil
garlic powder
lemon herb seasoning
salt/pepper to taste
Season the chicken with the salt, pepper, garlic powder, and extra, extra lemon herb seasoning.  Put the olive oil in a baking dish and add the chicken.  Bake at 325 degrees for 45 minutes.  Prepare the fettuccini and roughly chop the fresh spinach (or prepare the frozen spinach), then mix together.  The heat from the noodles will wilt the fresh spinach. When chicken is cooked, cube it and add to the fettuccini and spinach.  Make sure to add all the chicken drippings and oil to the pasta dish.  A Family Favorite!!!

THE B.E.A.S.T.
Bacon (turkey bacon) - Egg-salad - Avocado - Spinach (cooked down) - Tomato
Toast your bun/bread.  Add the B.E.A.S.T. toppings and enjoy!!!!!!!  DELISH!!!!!!!

SPAGHETTI BAKE

 

Yesterday I made one of my boys favorite dinners, Spaghetti Bake.  I was first introduced to a similar recipe years ago (before kids) and really liked it, but didn't like how many ingredients there were.  I decided to simplify it to four ingredients - spaghetti, spaghetti sauce, breakfast sausage and sour cream.  (you could add cheese as a fifth ingredient)  This dinner is not only delicious, but easy and affordable!  I buy the 3 lb. package of this sausage at Costco for $6.99 - making it $2.33 for one meal.  This 9x13 meal comes in at under $5 total....NOT per serving....the whole dish!

SPAGHETTI BAKE

1 lb. spaghetti

1 lb. breakfast sausage

dollop or two of sour cream

1 can/jar spaghetti sauce

Cook the pasta according to directions, drain and place in a greased 9x13 baking dish.  Spoon a dollop or two (your preference) of sour cream into the pasta and mix.  (I generally use two forks)  Smooth out your pasta evenly in the dish.  Next, brown the sausage in a skillet.  When fully cooked, pour your spaghetti sauce into the skillet.  I also put an inch or so of water in the can from the sauce and add that to the skillet.  Stir the sauce and meat around to pick up the bits from the bottom of the pan.  Then carefully pour the sausage/sauce mixture on top of the pasta.  Spread evenly over the top and place in a 350 degree oven for 20-30 minutes.  (everything's cooked, just warming it through)  You can choose to sprinkle cheese over it while it bakes.  We generally sprinkle with parmesan cheese at the table.

ENJOY!

WHERE'S THE FOOD?

(cute little mini loaf of homemade bread)

When we dropped our grocery budget to $50/wk, I made a huge realization.  There's not much food in the grocery store!  Sure, the store is packed with items, but most of it isn't....FOOD!  Most of it is a pre-packaged array of ingredients you can't say and our great-grandparents didn't have access to.  The only way to stretch my budget was to buy said pre-packaged items at a huge discount OR cook from scratch.  For the most part, I cook from scratch.  Let's take an item and compare.

Black Beans

cost at a regular grocery store $0.79-$1.39 approx. per can

cost at a discount store $0.50-$0.99 approx. per can 

(there's a good chance the can will be damaged or very old)

cost of dried beans as low as $0.06-$0.25 approx. per can (equivalent)

(there's approx. 1/4 lb. or 1/2 c. of dried beans to equal the 1 1/2 c. of beans in a can.  You can easily find black beans for $1/lb which would bring your cost per can equivalent to $0.25.  I've bought black beans in a 25 lb. bag for $16.80 which would bring your cost per can equivalent to $0.16.  The best deal I've found by far was 4 lb/$1 which would make your cost per can equivalent to $0.06....awesome!)

Now you may be thinking....that savings isn't enough for me to cook beans.  Maybe not, but when you've changed how you shop and cook with many items, it has a huge impact on your budget.  (not to mention your health)  These are items that regularly make the shopping list in our home:

Eggs (5 dz. from Costco)

Milk (from whoever has the best sale that week)

Cheese (2 lb. block from Costco)

Butter (4 lb. package from Costco - by far the best deal)

Tortillas (Pro's Ranch Market)

Tortilla Chips (3-2lb bags pkg. together from Costco)

Fruits & Veggies (grocery ads, Sprout's or Superstition Ranch Market)

Canned Tomatoes (best price right now at WalMart)

Oil (canola & EVOO)

Flour

Beans 

Grains

Rice

Pasta

I do buy chicken, but we go meatless many nights.  

Here are some theme night menu ideas:

Pasta Night - baked eggplant parmesan is one of our favorites.  

Mexican Fiesta - We put out a variety of items and you make the nachos, burrito or salad that you crave.  Items would include: whole beans, refried beans, lettuce, tomato, avocado, tortillas, chips, cheese, salsa, and rice.

Crock Pot Night - Honey Bourbon Chicken or Mexican-ish Chicken.

Soup, Salad or Sandwich Night - two of our favorites are 1) French Dip Au Jus and 2) The B.E.A.S.T. - Bacon (we buy turkey bacon from Costco), Egg-salad, Avocado, Spinach (sauteed) & Tomato....my mouth is watering just thinking of it!

Homemade Pizza Night - well......pizza!  Kyler always has cheese pizza.  The rest of us will have pepperoni, or BBQ chicken pizza.  We always make our own dough.

Even when I use chicken in our meal, I've generally stretched it.  Here's my beautiful Chicken Broccoli Braid.  Homemade bread dough, steamed broccoli (I remember I spent $0.14 for the broccoli I used), shredded chicken (only one chicken breast), a little cream cheese and a few slices of cheese.

DELISH!

I'm working on organizing my recipes and can't wait to share!

Have a great weekend!!!

AMERICAN DISCOUNT FOODS

Two years ago, when I was first challenged with our $50/week budget, I was scrambling to figure this out and make my family happy.  It was very difficult to explain why I wasn't buying their favorites anymore - goldfish crackers, fruit snacks, cereals, etc.  I felt confident that I could feed my family, but this was a big change and I didn't want to make the boys feel deprived.  This is where American Discount Foods comes in.  It's located on Extension Road just north of Broadway Road in Mesa, AZ.  I think it's a great place to find some fantastic deals, but it's not your neighborhood grocer.  It's different.  However, if you're willing to look, I'm sure you'll find something worth getting. They have lots of food and other products that come to them from closeouts, discontinued and damaged case products.


So, back to two years ago, I was looking for ways to help the boys not feel so deprived.  Shopping here helped so much in the first few months.  I could buy breaded chicken nuggets, often at $0.99/lb and the desire for fast food meals was calmed.  I could buy pepperoni (which I haven't found for a while) and cooked sausage topping to make our homemade pizzas.  I could buy name brand individual chip bags and the boys felt really spoiled.  We didn't buy them before our budget was "GRANT"ed....SCORE!  They loved going with me during the summer since they could have a say in what was put in the cart.  One time we found Stitch cookies (from Lilo & Stitch).  They were 20/$1.  We bought 20 cookies, but the best part wasn't eating them.  One of my boys figured out that a Stitch cookie was a very valuable trade at the lunch table. It was exciting to hear what his lunchtime trading had awarded him!

Their deals change daily and you never know what's in the store.  You can go to their home page and sign up for emails.  They'll let you know what's on sale that week and when new arrivals hit the store.  Remember, when it's gone, it's gone!  Some other great items we've found at the store over the past two years include: tortillas, bread, Ben & Jerry's ice cream, greek yogurt, blue cheese, Hickman's eggs, breaded chicken patties, soups, salad dressings, steak sauce, cereal, chips, crackers, candy, sodas....you get the idea.  So, how do they do this?  Well, I'll let them answer, this is from their website:

How do we sell so cheap?

We get our food from a wide variety of sources due to closeouts, short codes, discontinued and damaged case products.  If you have shopped here for any period of time you know that most of our products are, “here today & gone tomorrow”, so we always urge our customers to stock up if they find something they like.  At American Discount Foods, you never know what you’ll find; we bring out the bargain hunter in everyone.   You will find some products around the store that are close to or even past its best by date.  This does not mean the product is bad and in almost every case you will have a hard time differentiating between the product before and after the best by date.  Here is a link to the USDA’s site and what they have to say about product dating.  http://www.fsis.usda.gov/Factsheets/Food_Product_Dating/index.asp. 

If you try American Discount Foods out, let me know what you deals you found.

(Reviewing stores will be a regular item on the blog.  All opinions are my own and I'm not compensated in any way for this review.)

LET'S START AT THE VERY BEGINNING.....A VERY GOOD PLACE TO START

Back in April 2010 our income took a big hit.  After the initial shock, we regrouped and made a plan.  We had our fixed bills that would stay the same.  Then the expendable bills, most of those would go.  Finally the variable bills were reviewed.   We decided that the grocery bill would be slashed!  $50 a week to feed our family of five.  In the beginning we had some help.  We already had a pantry and a closet stocked with food.  Though it wasn't quite a complete years supply, it was quite a bit.  This would prove to be a huge help in those first months.  Not only was the pantry stocked, but so was the kitchen.  Nice pots and pans, pressure cookers, wheat grinder, stand mixer, mandolin slicer, juicer, food processor, rice cooker, blender, crock pot, hand mixer, immersion blender and too many gadgets to mention.

As I started out on this mission (that makes it sound better....and makes me think of Mission Impossible....and that makes me think of Tom Cruise..........) I kept my eye peeled on good deals, new stores, outlets, and INFORMATION!  I spent lots of time on the internet trying to find someone doing what I was doing.  Looking for tips on how to make this work.  I was disappointed.  I found single people or couples living on $50 a week.  Occasionally I would find a family, but many of the tips didn't apply to our situation.  I didn't have my yearly budget in my hand, I had $100 every two weeks.  I couldn't, as one person offered, go buy a side of beef to feed my family for the year.  I wanted help in taking $50 cash in hand to the store and coming back with food to feed us for the week. 

Over the past two years, I've made this work.  I've fed myself, a husband, and three sons (two teenagers and a seven year old) breakfast, lunch and dinner on our budget.  We have recently added to our budget and now I have $60 a week to feed my family.  I want to share how we've done this....and are still doing this.  I hope that this blog will help others as they venture out in their own limited grocery budget missions!  I realize that your budget may not be as low as ours, but these tips, store reviews and recipes will help you curb your budget to where you want it to be.

One final thought.....GRATITUDE!  I can't live without this.  I'm thankful for our $50, now $60 a week.  I'm grateful for living in a city with competitive grocery stores.  I'm grateful I can cook.  I'm grateful for the internet.....lots of information, recipes, blogs.  While it's true that gratitude didn't change our budget, it sure helps me to live with it.  Finally, I'm grateful that I have an outlet to share this information.