Frugal Food

Frugal Food button

2006-10-07T06:50:00.000-07:00

I created a button for those who would like to link to me on their own blogs/websites :) Please host the picture on your own server (no hotlinking please). If you need help on how to link me w/ the button, let me know & I will help you :-)

The button is on the right-side of the page and right here:

Homemade "Fast" Food

2006-10-06T13:35:00.000-07:00

One of the biggest chunks out of the American family's budget is eating out. Families eat out for a variety of reasons. I know when my family succumbs to take-out it's usually for one of three reasons:

1. Lack of planning. I forgot to take something out or didn't shop properly and forgot an ingredient.
2. Too tired to cook. There are some days when chasing four kids (three dogs, three cats, & one husband) wear me out!! I just do not feel like standing in front of the stove and cooking for the heathens too lol. And let's not forget the days when mom is sick. There are no sick days for mom!
3. Not enough time. Activities have run longer than expected or something extra has popped up to keep me from the kitchen at dinner time.

I try plan for these unplanned issues. I know I can't plan for something if I don't know it's going to happen, but I try to plan a few "just in case" or quickie meals to have on hand for days where it's so tempting to just eat out or order deliver.

I try to keep in my freezer or pantry things like chicken nuggets, boxed macaroni & cheese, frozen pizzas, etc. While these are not "frugal" per se, they are MUCH cheaper than going to a restaurant or ordering delivery. Plus, if you find these quickie meals on sale or cheap with a coupon...even better.

Sometimes we just want take-out. It's not always a matter of time or energy. Sometimes we just WANT IT. For times like that, I try to make it at home as much as possible. Pizza, I try to make homemade or at the very least frozen. My family LOVES asian foods. Stir fry, fried rice, egg rolls. The first two are easy because they can be made with leftovers. The egg rolls require a little more planning before hand but they can still be made LOTS cheaper than you can get them at the Chinese restaurant (and you know what kind of environment they were made in...a CLEAN one! this goes for any restaurant, not just Chinese places).

Egg Rolls w/ Homemade Sweet & Sour Sauce
Shrimp Egg Rolls
(w/ homemade sweet & sour sauce!)

4 1/2 t cornstarch
1/2 C sugar
1 C pineapple juice
1/2 C white vinegar
2 T ketchup
1 t soy sauce
1 can (6oz) small shrimp, rinsed & drained OR 1 C frozen small cooked shrimp (salad shrimp)
1 can chopped water chestnuts, drained
1 can bamboo, drained
1 (16oz) bag cole slaw mix
1 T sesame oil
1/2 t pepper
1/4 t salt
24 egg roll wrappers
Additional oil for deep-fat frying

For sweet & sour sauce, combine cornstarch, sugar, pineapple juice, vinegar, ketchup, and soy sauce, in a saucepan until smooth (I used a wire whisk). Bring to a boil, cook and stir for 1-2 mins or until thickened. Remove from heat and set aside.
In a large skillet, stir fry the shrimp, water chestnuts, bamboo,and cole slaw mix in oil until crisp-tender; cool slightly. Stir in salt & pepper. Position egg roll wrappers w/ long edge facing you. Spoon 1/4 C of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge w/ water to seal.
In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 372*. Fry egg rolls a few at a time for 4-5 mins or until golden brown. Turning often. Drain on paper towels. Serve w/ sweet & sour sauce.
2 dozen egg rolls

==================================

Let's break it down by price. The cheapest I have seen egg rolls in a take-out place is $1 each. Let's see how much the homemade version adds up to.

Shrimp $1.50
Water chestnuts $0.65
Bamboo $0.65
Cole slaw mix $1.30
24 Egg roll wrappers $1.40
Total: $5.50
Each: $0.23

Now I didn't add in the minimal cost of the oil, salt & pepper but even adding that in and the sweet & sour sauce doesn't add up to $1 per egg roll. You can easily substitute leftover cooked chicken, pork, or beef for the shrimp and cut the cost down even more.

Don't they look yummy?

Homemade Hot Pockets

2006-09-23T15:43:00.000-07:00

I use my Homemade Yeast Rolls recipe and instead of making them into rolls, I flatten the rolls with a rolling pin, making a small circle. Then I put the filling (broccoli & cheese/pizza sauce, pepperoni, & mozzarella/cooked hamburger, cheddar cheese, ketchup & mustard) in the middle. Fold the circle in half and pinch the edges closed. Bake at 350* for about 25mins until edges start to turn golden.

You can fill these with almost anything. Leftovers like meatballs, chili, etc. Even fruits or scrambled eggs & bacon/sausage for breakfast ones.

I've also made these with a from scratch crescent roll dough from Tawra Keller's Not Just Beans cookbook. They are delicious too!

School lunches (revisited)

2006-09-23T15:29:00.000-07:00

I've covered this topic briefly, but now that school is back in session I wanted to go a little more in depth. School lunches can be hit or miss these days when it comes to nutrition. I know they are mandated by the government to be "healthy", but when I look at my younger children's menu and for five days it's: chicken nuggets, pizza, cheeseburger, grilled cheese, and tacos, that's not exactly my idea of nutritious!

So here are some ideas I use for my kids school lunches:

Bagels & cream cheese - I toast them and spread some cream cheese on them before wrapping them up.

flour tortilla with ham or turkey rolled up. mayo or cream cheese?

cold pizza. I know. Ick. But my kids like it!

chicken patty sandwich. My kids LOVE these. I buy those frozen chicken patties. Heat them in the micro (so they aren't frozen anymore), slap one between a hamburger bun and wrap it up. They eat them cold!

Finger foods or make your own lunchable. Crackers, cheese, carrot sticks.

pasta salad

macaroni salad

hard boiled eggs

cold chicken

chicken/tuna salad (on a variety of breads, pita, sub rolls, whole grain breads, tortillas, english muffin, hamburger/hot dog rolls, etc)

"sub" sandwiches - lunch meat & cheese w/ lettuce & tomato on a hot dog bun

soup, mac & cheese, spaghetti Os in heated thermal containers

Hot dog in a thermos of Hot Water (to keep it warm) and a hot dog bun w/ ketchup packets (saved from To Go restaurant bags) in a baggie

My kids also like the individual applesauce cups, the colored ones so I bought a bunch of those little gladware cups w/ tops and send then with jarred applesauce w/ a few drops of food coloring added. They love it!

They like those yogurt tubes...if I can get them on sale CHEAP. Sometimes I freeze them so they have a sort of "popcicle" at lunch.

Our kids have to bring water bottles to school (something about the spreading less germs by not using the drinking fountains...works for me). This year we bought water bottles that have freezable inserts so if we want to send juice or gatorade (for after gym) the ice doesn't dilute it and I don't have to worry about it not being thawed enough for them to drink it all

TIP: keep the cut up apples (and other fruits) from browning by dipping them in lemon juice (I use the bottle ReaLemon) it really works and it doesn't make the apples taste lemon-y

I also make homemade hot pockets when I'm feeling particularly ambitious. Pizza, cheeseburger, broccoli & cheese, etc. Recipe to follow :)

It's not delivery

2006-03-09T16:45:00.000-08:00

And it's not DiGiorno either.
It's homemade!! Doesn't it look delicious??!!

My family loves pizza. But for the six of us to order pizza in, it usually runs us $30 to 50 depending on what kinds of sales the pizza shops have going on. Homemade pizza costs me a grand total of $5.95 for three pizzas. I probably could have gotten that down by another dollar or so had I made the pizza dough from scratch. But I'm really not that great at it and our Super Walmart sells dough balls for 65cents each. Three of them do our family just fine. They are about the size of a Pizza Hut medium pan pizza, at a fraction of the price!

First I let the dough balls come to room temperature, then I rolled each one out on a lightly floured surface and tossed them in the air a few times (optional, I just happen to have a knack for it) before spreading it onto a pizza stone sprinkled with cornmeal. Then I spread some cheap pasta sauce, sprinkled some more spices like garlic, oregano, and red pepper flakes, sprinkled on some shredded cheese (just a note about the cheese, I have discovered that if you buy a brick of mozzarella and shred it with your food processor or hand grater, it melts MUCH better than the pre-shredded store stuff), threw on some slices of pepperoni and baked them in my oven on 450*F for 20 minutes. Yummy, ooey gooey hot pizza without forking out half a weeks worth of grocery money :)

Here's a close up of the ooey gooey goodness :)

Mmmmmmmmmmmmmmmmmmmmmmmmm

My pantry

2006-03-04T08:33:00.000-08:00

We live in a 125yr old Victorian house. Most of the time I love it, but when it comes to the kitchen it's sorely lacking. I have no cupboards in my kitchen and the only counter I have is a 18" x 4' peice of formica someone attached to a wall between two doorways. Thankfully, we do have a butlers pantry. Two walls of cupboards & drawers from floor to ceiling...nine feet high. Yes, I use a step stool quite often.

So I thought I would give you an idea of what my pantry looks like. One one side, I keep all my dishes, pots & pans. On the other side of the pantry is the food cupboards:

Notice the very top shelf. That is my convenience food stock. Goldfish crackers, applesauce cups, granola bars. Those are all items I was able to buy for pennies or got for free with coupons or from the damaged grocery shelf. The Swiss Miss Hot Chocolate cans are misleading. One is filled with confectioner's sugar, the other is filled with homemade hot cocoa mix.

We also have two refrigerators and a chest freezer as well as plastic shelving in the basement, but I have no pictures of those. I am trying to talk my husband into selling one of the refrigerators. It's a side by side and I detest that thing. It's so deep things get lost in it, the freezer leaves a lot to be desired. But I digress.

My point is, you don't have to have a lot of room to have a stockpile. I've heard of people using plastic under-the-bed bins to store dry goods or making an end stand out of 5 gallon buckets filled with flour or rice. I'm really not one for storing food outside of my kitchen. The basement is as close to branching out my food storage areas as I get lol. But if it works for you, go for it!

Having a stockpile is invaluable. It doesn't have to be 'in case of national emergency'. My stockpile recently came in handy when we had an unexpected loss of income. I was able to feed my family for 6 weeks on my stockpile...only shopping at the store for milk and parishables and a few odds & ends to compliment a recipe or what have you.

Don't feel overwhelmed with the idea that you have to go out and buy a ton of food right now. Start out small. Give yourself a budget of $5-10 to stock up on something. Make a goal....this week, I'll buy 5 extra cans of tuna...next week I'll buy an extra bottle of laundry detergent (because a stockpile isn't just about food...even though this is Frugal Food).

Try it!

Hot Cocoa Recipe
1/2 c. cocoa
3/4 c. sugar
3 c. powdered milk
Dash of salt

Sift all ingredients together and store in a cool, dry place.
When ready to use, add 2 tablespoons mix to each 4 ounce cup of boiling water.

The Art of Substitution

2006-02-17T16:31:00.000-08:00

What do you do when you want or need to make something but you go to your pantry only to find you've forgotten to buy an ingredient or someone has eaten it already? Or in my case, your 4 year old has taken the last three eggs and tried to make an omelet on his bedroom floor LOL!

Do you give up and just not make anything?
Do you go to the store for that one ingredient...invariably ending up with a cartful of stuff you didn't need as you walk out of the grocery store?
Or do you make do? Do you find another way to make what you wanted without the actual ingredients?

When I'm in the kitchen, it's a science experiment a lot of the time. I'm throwing in this and that...usually these recipes are the best. The only problem is, I can never duplicate it exactly lol. This past week, I have substituted or creatively cooked a couple of times. I thought they would be helpful or at least inspiring to others to branch out and try something different. Don't be afraid to experiment!

First it was Valentine's Day. We don't do a whole lot on V-Day. There are no boxes of chocolates, to extravagant gifts, etc. Just a card, maybe. But every year I make a heart-shaped cake. The only problem was I had no eggs. The day before my 4yo did as I previously mentioned. He swiped the last 3 eggs out of the fridge and tried to make an omelet on his bedroom floor (while his father was "watching" him....). So I needed to make a cake, from scratch, but I had no eggs. While brainstorming, I remembered my grandmother used to make a cake without eggs called "mayo cake". I remembered it to be the very first from scratch recipe I ever made. I remember my aunt & uncle pulling my leg and telling me that 'from scratch' meant I had to scratch myself after adding every ingredient. Yes, I was that gullible. I was only six lol.
Anyway, so I got on my trusty computer and googled mayo cake. Literally TONS of recipes popped up. I selected one that most fitted my needs. One that didn't call for eggs and was basically a chocolate cake mad with mayonaisse. No frills no fancy stuff, just Chocolate Mayo Cake .

Along the same theme of substitution...I do not own a heart-shaped cake pan. I have a square 9"x9" brownie pan and a round 9" cake pan. I divided the batter, half in each pan and baked them according to the directions (one 9x13" recipe will fit these two pans as well, if the recipe says to use smaller pan, you may need to double the recipe). When the cakes were done and cool, I first inverted the square pan so that it was "diamond" shaped rather than square. Then I cut the round cake in half (while still in the pan). Then I turned it upside down and while holding half so that it stayed in the pan, I dropped half of the round cake into my hand and placed it along one of the top straight edges of the square-turned-diamond cake. I did the same with the other half of the round on the opposite side of the square-turned-diamond cake.

So it looks like this:

(disregard the date...every time the battery on my digital dies, the date needs to be reset! what a pain)

Then I frosted it like I would a usual cake. I wouldn't recommend the glaze that is at the bottom of the above linked chocolate mayo cake for this heart-shaped cake. You really need a thick frosting so you can cover and hide the seams where the round and square cakes meet.

The cake was delicious, moist, and tasted nothing like mayonaisse lol.

Another instance this week where I creatively cooked was just last night. Our weather turned very cold and blustery and everyone felt like soup. I didn't have soup on the menu because we had just had chicken stew & dumplings a few days prior. But everyone was adamant, soup was what they wanted. So I scavaged through my refrigerator. I found leftover chicken (from a whole chicken), chicken gravy (made from the broth of the whole chicken carcass) and the leftover chicken stew w/ the dumplings in it (which was also full of peas, green beans, corn, carrots, and mushrooms). I said what the hay, why not. I threw it all in the crockpot with a couple of potatoes and a little bit of extra water to thin it out a bit. By the time dinner rolled around, the dumplings had "melted" and helped to thicken the soup, which it did not need. So I added more water and stirred. We ended up with THE BEST chunky chicken soup I have ever made. And I don't like chicken soup lol! I coupled this meal with my homemade yeast rolls and everyone left the table stuffed. There were no leftovers last night!

So go ahead. Try something new, experiment, have fun!!

Turkey Talk

2006-01-22T17:42:00.000-08:00

Yes, I realize the holidays are over and most people don't even want to think about turkey. But read this, then keep it in the back of your mind for next year.

When turkeys go on sale before and after Thanksgiving, why not buy a couple of extra beyond what you need for Turkey Day? They keep in the freezer for a year or more and are very versatile. I bought a 23lb turkey the day after Thanksgiving for $9.00...that works out to 39cents/lb. I can't even get chicken that cheap anymore. I bought it with the intention of cooking it and using it in recipes that call for chicken.

The other day I roasted the turkey and we had a mini Thanksgiving dinner with all the fixin's (except cranberry sauce...forgot it lol). I made gravy with the drippings from the bird and ended up with a gallon of gravy, no joke! Homemade gravy is the best! I just bring the broth/drippings to a boil, then mix some corn starch w/ cold water and add it to the broth. Bring it to a boil again and stir until thickened. If it's not thick enough, add a little more cornstarch/water mixture.

After dinner I went out to the kitchen and picked that bird clean. I got seven freezer bags with 2 cups of turkey in each bag. But I wasn't done yet!

After picking as much off the bones as I could, I put the carcass in a big pot and covered it with water. I added a little bit of thyme, onion, garlic, salt & pepper to the water and let it simmer for 2-3 hours until there was nothing left on the bones and I had a yummy thick broth. This broth is nothing like broth you buy in a can or like that turkey soup by those name brands. This is thick and golden and smells heavenly!!

To get the bones out of the soup broth (because that's where this is going, turkey soup) I use one of two methods. I either get another big pan and set my collander inside it and pour the hot broth into the collander. The bones collect in the collander and the broth goes through into the second pan. Most of the time I don't feel like dirtying an extra pan and the collander. So I just use a slotted spoon to scoop out all the bones. Just be careful with this method that you get all the little bones & gristle out of the broth.

After I take the bones out of the broth, I let them cool and after they are cooled I pick whatever stubborn peice of meat are still stuck on the bones off and toss it into the broth. Any peices of meat that cooked off the bones and got strained out of the broth either in the collander or with the slotted spoon toss back into the broth. Now you can throw in a cup or two of leftover veggies and a cup of rice and voila! You've got turkey & rice soup for later in the week. I would probably wait to add the rice until you've reheated it to eat, otherwise the rice kind of "melts" into the soup.

But what about those other seven portions of turkey?
I'm making:
Turkey enchiladas
chopped turkey mixed w/ a can of cream of chicken soup (or homemade cream of soup), a can of rotel. Spoon mixture into flour tortillas, roll up and place seam side down into a baking dish. Pour a can of green enchilada sauce over the tortillas, sprinkle with cheese. Bake at 350* for 15-20 minutes.

Turkey & gravy over mashed potatoes, w/ veggies
Add chopped turkey to the leftover gravy. Serve over mashed potatoes w/ veggies on the side or mixed in.

Turkey Tetrazini
Spaghetti noodles (cooked & hot), chopped turkey (reheated in the micro), mixed veggies (cooked & hot), and cream of chicken soup (or homemade). Mix together. Maybe a sprinkle of cheddar cheese on top.

Ranch Turkey Pasta
Chopped turkey, penne pasta (or any other tube pasta), dry ranch dressing mix, butter or margarine, 1lb bag peas & carrots. Cook pasta according to pkg directions. Cook peas & carrots according to pkg directions. Reheat turkey in the microwave until warmed up.
When pasta is done, melt butter/margarine (about 2-4 tablespoons) in a frying pan. Mix in ranch dressing. Pour immediately over the pasta, mix in turkey & veggies. Sprinkle with a little grated parmesan cheese. Serve immediately.

I'll also leave out a bag in the fridge for sandwiches. Maybe I'll make a turkey pot pie. But the important thing is to spread these meals out over several weeks' time. I plan on spreading these meals out over 6-8 weeks so my family doesn't turn into little turkeys :)

Creamy Ham Casserole

2005-08-23T10:41:00.000-07:00

3 cups cauliflower/broccoli florets, about 1 lb (99c)
4 Tbsp butter/margarine (4c)
1/3 cup flour (5c)
2 cups milk (16c - dry milk reconstituted)
1/2 cup sour cream (25c)
3 cups ham cubes, about 1 lb (99c)
Hot cooked rice, about 1 lb (30c)
Total Cost: $2.78
Cost per serving: 3c

Steam cauliflower(or broccoli) until tender & rinse in cold water. Melt butter in a large saucepan & stir in the flour until smooth. Add milk slowly, stirring constantly. Cook & stir until mixture thickens (it will look quite lumpy and you won't think it will ever smooth and thicken, but it does). Add the cheese & sour cream & continue cooking until cheese is melted, stirring constantly. Add ham & cauliflower. Serve over rice. Yields 10 servings.

Spaghetti Pie

2005-08-23T10:24:00.000-07:00

CRUST:
12oz box spaghetti (33c)
1 egg (6c)
1/3 C grated parmesan cheese (50c)

FILLING:
1/2 lb lean ground beef (80c)
1/2 C chopped green pepper (15c)
1/4 C chopped onion (10c)
1 (26oz) jar spaghetti sauce (69c)

TOPPING:
1 C ricotta cheese ($1.50)
1 C shredded mozzarella ($1.20)
Total Cost: $5.43
Cost per serving (8 servings): 68c

Cook pasta to desired doneness as directed on pkg. Drain.Meanwhile, heat oven to 350*. Spray 9 1/2-inch deep dish glass pie pan w/ nonstick cooking spray. Beat egg in large bowl. Stir in parmesan cheese. Add cooked pasta; toss to coat/ Spoon mixture evenly into sprayed pie pan, pushing mixture up sides of pan to form crust.In large skillet, cook ground beef, bell pepper, onion over medium high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in spaghetti sauce. Spoon evenly into pasta-lined pie pan.In small bowl, combine topping ingredients; mix well. Drop mixture by rounded teaspoons over filling. Bake 350* for 25-30 min or until pie is thoroughly heated and crust is light golden brown. Let stand 10 mins. Cut into wedges to serve.
8 servings

You could toss in some breadsticks made with the Homemade Yeast Rolls recipe. Just add some Italian seasoning & garlic powder to the dough (before adding in the flour) and instead of shaping into rolls, shape them into breadsticks. Bake a little shorter time at the same temp, maybe sprinkle with a little bit of parmesan cheese. Only bumps the cost per serving by 7 cents per serving :)

The Art of Grocery Shopping

2005-08-23T09:35:00.000-07:00

I generally take about a week to make my grocery list. Mind you, I only do a big shop 1-2x/month and it's not like I work on the list every waking hour of those seven days. I work on it a little here, a little there.

Last Wednesday I started by looking through my Meal Book. My Meal Book is a notebook that is full of meals that have passed the "family test" and are deemed keepers. In the back I keep a running list of all meals that are keepers. In the front of the notebook I write down the name of the recipe and then list off the general ingredients I would normally need to buy in order to make this (things I don't keep stocked in my pantry). It looks a little like this:

Creamy Ham Casserole

ham (diced)

cauliflower

cheddar cheese

sour cream

rice

Spaghetti Pie

spaghetti noodles

spaghetti sauce

ricotta cheese

mozzarella cheese

ground beef/italian sausage (depending on what I feel like or what's on sale

eggs

parmesan cheese

I go through this Meal Book and pick out about 15-20 meals that we know and love :) Then I sift through the recipes I've clipped or bookmarked on the computer in the last month and pick about 5-10 new recipes to try and write down the ingredients for those (not in the Meal Book yet, it hasn't been deemed a keeper by the family lol).

Once the meals have been selected, I take inventory of my pantry, refrigerators (I have two) and freezers (three including the two that come with the refrigerators). I am striving towards keeping a running inventory of what is in my pantry so I don't have to do this every month. In actuality, I haven't done a complete inventory since Spring Break...oops! After I go through my inventory and figure out what I have plenty of, what I am low on, and what I am completely out of I start my list. I write down all the ingredients for the recipes I had selected, I write down all the things we are low on/out of in the kitchen, then I take down my list from the fridge. This list on the fridge is where I write out when we are low or out of stuff not in the kitchen, like hygiene products, paper products, cleaning products, etc.

Now that I have all the pieces together, I can sort out my list. Even once I get all these ingredients and things we are low on or out of listed I am still not done. I take it one step further. I organize my list in the order of the aisles of the store I where am shopping. I find this cuts down IMMENSELY on forgetting things on my list and having to either double back through aisles I've already been to or leaving the store without the item altogether. If you shop at different stores, I would make different lists for each store and then sort your list by aisle. It's really not that much more complicated than just writing it out. You just have to know your store ;-) that's the only trick. If you shop at a commissary, they generally have a "map" of the commissary for new people. Just ask the customer service desk for one. I don't know if regular grocery stores have these "maps", but it wouldn't take much effort the next time you go to the store to write down "Aisle 1- produce, deli, bakery. Aisle 2 - toilet paper, paper towels, tissues. Aisle three - personal hygiene" etc.

After I get the list down in the same order of the aisles of the grocery store, I start with my coupons. I don't use too many coupons, most of them are too gimmicky for me and really, save $1.00 on three boxes of $3 cereal isn't that much of a deal when I can get another brand cheaper without the coupon. But still, there are some I use. I go through my coupons, comparing them to my list to see if there may be a coupon for anything that I have on my list. I write down next to each item that I find a coupon (c) indicating to myself while I'm shopping that I have a coupon for that item. So my list looks like this:

apples

grapes

potatoes

ketchup (c)

orange juice

coffee creamer (c)

Still I am not done. While going through my coupons to see what I might be able to use, I am also weeding out the expireds to send to military friends who live overseas (and can use coupons that are up to 6 months past their expiration date at the commissary). After I have sorted the coupons, I then arrange them in the same order as my list...the same order as the aisles in the store. Only then am I done. I have my list which goes in order of the aisles. I have my coupons which are coordinated in the same order as my list. It makes for an easier, quicker, and less expensive trip to the grocery store.

PS. I'll post those recipes I mentioned above in just a second. ;)

Homemade Yeast Rolls/Bread

2005-08-13T07:46:00.000-07:00

So many people love this recipe, I decided it warranted it's own post. If for nothing else than to make it easier to find :)

my 'famous' (infamous?) yeast rolls:
2 cups lukewarm water (free!)2 Tbsp yeast (or 2 pkgs) (50c)
1/2 cup sugar (11c)*
Mix well. Let set for about 15mins or until bubbly. This will test if the yeast is good. Bad yeast won't bubble.
Add:
2 eggs (12c)
1 Tbsp salt (negligible)
1/2 cup oil (13c)6-8cups flour (until not sticky) (1.00)
Mix until dough forms. Let set 45mins or more. Punch down & knead. Divide into loaves & place in greased loaf pans OR pull off dough and form into 2" balls to make hot rolls. Bake at 350F 45mins to 1hr for bread, 20-30mins for rolls. Makes 2 loaves or 30 rolls.
Total cost: $2.03
Cost per serving (1 roll): 7c/serving

I like this as bread too. But I hate cutting homemade loaves of bread, I really stink at it. So the rolls are how I get out of that :) I have a friend who actually made split top rolls with this recipe. She rolled three small balls of dough and stuck them in a muffin tin and baked them. Three balls (golf ball size maybe?) in each muffin tin cup, bake as usual. Then they split like those cheap bake & serve dinner rolls they sell at holiday time. This same friend also adds spices like Italian seasoning or garlic to make flavored dinner rolls. Yummy!

This recipe is so versatile, you could add a 1/4c more sugar and roll it out for cinnamon rolls. Just let it rise the first time, then roll it into a rectangle shape. Sprinkle with sugar & cinnamon, dot with butter, roll up into a "tube", cut into cinnamon rolls, then bake them in a 400* oven for about 15 mins. Drizzle with homemade frosting:
1 cup confectioner's sugar
2 T milk
1/2 t vanilla

Mix together and drizzle over the cinnamon rolls while they are hot. If it's not thin enough, at a tiny bit more milk.

Reduced Produce

2005-06-12T07:23:00.000-07:00

I know, it's been a while. Sorry. The summer semester has started and crazy me signed on for 12 credit hours...the semester is only 7weeks long. Ouch!

Anywho, the subject du jour is reduced produce :)

How many people know if their grocery stores offer a reduced produce section? Our commissary doesn't have a reduced produce section, but they do have a dented/dinged section where they have products who's packages have been damaged in some way. A crushed box of cereal or a dented can of soup, shampoo w/ a broken cap. I don't usually buy the foods because they've been opened or spilled. But I have gotten shampoo, sunscreen, etc nearly free after the reduction in price and a coupon for that product.

My big scores come from the reduced produce section. Next to meat, fresh produce has to be the second most expensive part of my grocery bill. We love fresh salads, fresh tomatoes, green beans, apples, bananas, grapes, squash, zucchini, carrots, peppers, etc. I did do a garden last year and got plenty of tomatoes, but everything else was a flop. This year I did not put one in because we may or may not be moving and I don't want to put all that work into a garden only to have to leave the fruit of my labors for someone else to enjoy.

Back to the reduced produce...
At my regular grocery store (not the commissary) there is a set of shelves in the back of the produce section where they have marked down fruits & veggies. Some of it is not worth the cellophane it's wrapped in because it's rotten and they shouldn't be selling it.
But most of it is good. Just needs to be cooked right then or are from a bigger bag of produce that's been opened and is loose. Like potatoes & apples. I buy my potatoes & apples from the reduced produce bin because often they have the 5lb bag of apples that's been split open and only weighs 4lbs now. So I get it for 29c/lb instead of $3.99 for 5lbs. Potatoes are the same way. A 10lb bag splits and only weighs 6.5lbs so I get them for 19c/lb instead of $4 for 10lbs (WHEN did potatoes get so expensive? Even at the commissary I only pay about 19c/lb). Buying them from the reduced produce section saves me the 20 min drive to the commissary because the regular grocery store is right on my way home from my night course at the college and only 5 minutes from home.

My last haul at the reduced produce section netted me this:
1.06lb of whole white mushrooms $1.05 (regular $3/lb)
3lbs yellow summer squash @ 39c/lb = $1.17 (the regular price is about $1.15/lb)
6.5lbs white & yukon gold potatoes @ 19c/lb = $1.24 (regular 40c/lb)
5lbs various apples in separate pkgs @29c/lb = $1.45 (regular 80-$1/lb)
2.14lb small white onions @ 19c/lb = 41cents (regular price is nearly 50c/lb)

Reduced produce price: $5.32
Regular produce price: $14.29
Total savings: $8.97

I brought these items home, washed & sauted the mushrooms then froze them for further use in casseroles or on pizzas. The potatoes went in the fridge drawer (not for too long or they break down quickly when cooked). The summer squash, some of it was grilled for dinner that night. The rest was blanched, then flash frozen before putting into a freezer bag for later consumption. The apples are quickly scarfed down, mostly by my 3yr old who I swear has a hollow leg! Onions also went in the fridge drawer (separate from apples & potatoes), although I have diced & frozen them as well for future use in casseroles or whatever recipe calls for cooked onions. Just take a handful of frozen diced onions out of the bag & throw them in the frying pan. They don't do well in anything that calls for fresh onions. I have done this with green peppers too. I hit the motherload in sweet red/yellow/orange/green/purple peppers a few weeks ago, brought them home and sliced & diced them before putting them in the freezer. Now when I recipe calls for peppers that are going to be cooked, I use them. Saves me a bundle :)

Here is a valuable website with information on freezing fruits & vegetables:
http://www.extension.umn.edu/distribution/nutrition/DJ0555.html

Now who's going to scout out their reduced produce section next time they go to the grocery store?

Happy Memorial Day from Frugal Food!

2005-05-30T15:48:00.000-07:00

Staples in my pantry

2005-05-27T17:46:00.000-07:00

As you can probably tell, my grocery list looks quite a bit different than a 'normal' grocery list would. I don't use up my pantry/fridge/freezer food every shopping cycle and start all over with each shopping trip. That would break me. I keep a stocked pantry. It's a little costly at first when you are starting with an empty pantry, but in the long run it more than pays for itself.

The staples I keep in my pantry are:
flour
yeast
dry milk
chicken broth
beef broth
cream of soups (mushroom, chicken, celery, etc)
canned veggies
various spices & seasonings (the basics: garlic powder, oregano, basil, red pepper flakes, thyme, salt, pepper, etc)
various condiments (worcestershire, soy sauce, etc)
vinegar
rice
oatmeal
peanut butter
canned tuna
sugar
pancake mix

That's just the basics. In the freezer I keep bread, rolls, pureed pumpkin, fruits & veggies bought on sale and frozen before they can go bad. I stock up when there is a good sale, even if I don't "need it" right then. I work it into the next menu ;) Like the ribs on this bi-weekly menu. They were on sale a couple of weeks ago, I bought enough for 2 meals. We had one last month, and another this month. I also try to keep some ground beef or ground turkey in the freezer as well.

You might wonder, why keep all that food in your pantry/freezer if you aren't going to use it. Oh, but I do use it! Just not right away. I would much rather buy something on sale and put it away for another day, then to have to pay full price later on! Another reason, it keeps me from having to make multiple trips to the store. More trips to the store, even with a list, usually ends up with extra items not needed and adds up to extra money spent that wouldn't have been spent had the pantry been stocked. Lastly, it keeps us from eating out on the spur of the moment just because there's nothing 'on the menu' or we're too busy. In my pantry, I can make a super quick meal for less than even fast food would be.

When I first started to stock a pantry I started out very small. Each grocery trip, I would buy 2-3 small items that I had no plans in the menu for. A couple of cans of soup, an extra 2lb bag of rice. Just those three items add less than $3 to your grocery bill. Eventually I worked up to setting aside $10-20 per shopping trip to purchase 'loss leaders'. Loss leaders are the sales that stores take a loss on in order to get you into the store in hopes that you will buy other items as well. What is very important about loss leader shopping is to ONLY buy what is on your list. If the grocery store in town has a great sale on ground beef and flour, ONLY buy ground beef & flour.
Another trick that some people use is to shop around. Before the commissary was available to me, I would indeed shop around. There were certain foods that were cheapest at Aldi's, and others that I could only get at Price Chopper. Instead of making one huge long day of driving all over town shopping at various stores, I staggered those trips as well. Aldi's was a once a month trip. Because that's where I got my staples, flour, rice, sugar, spices, pasta, canned stuff I could limit my shopping there to once a month. Then I would stop at Price Chopper on the way home for the loss leaders one day. Then another day stop at P&C or Hannaford for there loss leaders. I would plan my menu around the loss leaders. Now I am able to plan our menu around recipes I want to try and fitting in the loss leaders I've stocked up on by modifying recipes.

Some people swear by coupons. Unless you live where they offer triple coupons, I don't see a whole lot of savings with coupons. I do use coupons. I cut them out religiously, but most of what I clip either gets given away or swapped for what I do need. Coupons have several downfalls. One, they are usually for convenience or prepacked foods loaded w/ junk that I wouldn't feed my dog. Seriously, how many coupons do you see for eggs versus sugary cereal geared towards kids? How many coupons do you see for meat (the largest portion of most families' grocery bill) vs. coupons for chips & soda? Have you ever seen a coupon for produce? Not me. How about milk? Almost as rare is a coupon for real juice, not a 'juice drink' made with 5% juice.
So my word on coupons, only use a coupon if:
1. it's something you normally buy anyway. If you only like Jif peanut butter, use a coupon to buy it. If you are like me, and have a family member who is allergic to cow's milk scout out some soy milk coupons. And don't be brand loyal! But don't use a coupon for 20 cents off a can of bamboo shoots just because you'll save a whopping 20 cents. I'm not even big on using a coupon to get something FREE if it's not something you are going to use. Of course, you could always donate the free item...
2. if with a coupon, the item (that you normally buy) is less than the cheapest brand. If you have a coupon for Campbell's soup for 40 cents off 4 cans (dont' laugh, that's what they usually are for Campbell's) and the store's price is 89cents per can. With the coupon, you can get the Campbell's soup for 79cents a can....if you buy four cans. But the off brand is only 69cents without a coupon. Go for it. try the off brand. Most times, the off brands come from the same place as the name brands. And a lot of off brands (Aldi's and most store brands) have a money back guarantee. So if you don't like the off brand you can get your money back.

Those are my only coupon rules :)

Other people talk about using a price book to keep track of who's prices are cheaper on what items, and to try to track when certain foods go on sale. I find this too complicated. But, then I only shop at 2 or 3 stores and don't find it difficult to remember who has my normal foodstuffs for cheaper. I don't know about you, but I just don't have the time to walk up & down 2-3 grocery stores noting the price, size, unit price, etc for all the stuff I normally buy! But if you are that kind of organized person, go for it! I applaud you :)

So next time you go shopping, pick up an extra box of pasta to stay in your pantry. It may be the only thing left at the end of the shopping cycle, but slowly you can watch your pantry grow and your grocery bill shrink :)

My grocery list

2005-05-26T19:11:00.000-07:00

Just so to give you an idea.
I went to the commissary today, I spent $158. Not all of it was food, and some of it was for dh's retirement party next month.
Commissary
16 oz Pillsbury frozen waffles $1.29
(2)32oz Ore Ida frozen fries $1.83/each
8oz brick Monterey Jack cheese $1.29 after coupon
80z brick Medium Cheddar cheese $1.29 after coupon
3lbs ground beef $4.11
10ct hashbrown patties $1.09
8oz cream cheese 89c after coupon
8oz Velveeta Light $2.82
16oz ICBINB spread $1.25
32oz frozen corn 1.29
32oz frozen lasagna $2.79 after coupon
32oz frozen green beans $1.29
52ct frozen breakfast sausage links $3.39
40oz frozen boneless skinless chicken thighs $4.29
8oz shredded mozzerella $0.94 after coupon
8oz shredded cheddar $1.19
(2)24oz loaf 100% whole wheat bread $1.37/each
24oz loaf white bread $0.61
(2)8ct burrito sized flour tortillas $1.31/each
22oz bag Malt-o-Meal cereal $2.00
1lb honey roasted turkey breast (deli) $5.83
22oz Frosted Flakes $2.71 after coupon
3lb spaghetti $1.45
(2) 6ct cereal bars $1.00/each after coupon
2lbs brown sugar $0.88 after coupon
(2)16oz bag egg noodles $0.69
14oz bag pretzels $1.29
(3) 20oz cans chunk pineapple $0.66/each after coupon
1 gallon apple juice $2.39
(2)26oz cans spaghetti sauce $0.79/each
large can dry milk $4.89 (makes about 5 gallons)
5lb all purpose flour $1.39
6pk (24oz each) diet caffiene free pepsi $2.55 (including deposit)
16oz parmesan cheese $1.99
32oz cinnamon applesauce $1.19
16oz (?) Fluff $1.79
(2)10.5 oz cans condensed tomato soup $0.55/each
8oz (?) bottle Chili sauce $0.89
16oz bottle peppercorn ranch dressing $1.89
18oz Romaine hearts $2.27
16oz celery hearts $1.99
16oz (?) salt $0.55
(2) boxes microwave popcorn $0.99/each
16oz Corn Starch $0.69
1/2lb fresh broccoli crowns $0.60
3ct box dry onion soup mix $0.89
16oz bottle worcestershire sauce $0.89
5lbs carrots $1.88
4 tomatoes (tube) $1.59
(2)1lb bag baby carrots $0.98/each
10lb white potatoes $1.68
(2)Spam Lite lunchmeat $1.89/each

Total food: $97.39

This is for my family of 6 for 2 weeks.
Now, I could have trimmed that a bit. There are a few 'luxuries' on there. The cereal bars are something my OD loves to have for her after school snack. The Fluff was also a special request from her, I only buy it probably once a year. The deli meat is mainly for the husband's lunches since he is unable to bring leftovers or heatable foods to work. There are also a few things on there that will last for longer than the three weeks. The onion soup mix, the flour, the salt, the condiments, the corn starch, the dry milk, etc.

Here is my menu for the next 2 plus weeks:
Corn Chowder, dinner rolls
Chili & corn bread
scalloped potatoes & ham
sweet & sour chicken, rice, veggies
beef & macaroni supper
ribs, mashed potatoes, corn on the cob
sweet & sour meatballs, egg noodles
lasagna, salad, garlic bread
spaghetti, salad (twice)
pot roast, potatoes, carrots
corned beef, potatoes, carrots
spam & veggie sandwiches on kaiser rolls & french fries
egg burritos (twice)
pancakes & sausage, applesauce
hot turkey sandwiches, veggies
macaroni & cheese w/ kielbasa, veggies

You will probably notice things on my menu that are not on the grocery list. That is because I don't empty my pantry/freezers (I have three) each time I go shopping. I always have a running supply of food in my house. Unless of course we are getting ready to move, and in that case I do a grocery shopping exile :P I didn't happen to get milk this time around, cow's milk or soy milk. I will have to go back for at least more soy milk before the 2 weeks are up. Bummer.

My nonfood stuffs:
17lb Purina (diet) dog food $4.97 after coupon
14lb box Fresh Step cat litter $4.76 after coupon
24 cans cat food $4.97 after coupon
12 bars Ivory soap $2.53 after coupon
(3)40ct Snuggle dryer sheet (on sale)$1.00
1 gallon Chlorox rain fresh bleach $1.61
Softsoap body wash $0.69 after coupon
8lb dry cat food $2.99
Total nonfood: $25.25

Like the food stuff, there are things on my bi-weekly nonfood list that will last waaaay longer than two wks. All but the cat litter will last at least a month (the wet cat food will last closer to 3 months). And the bar soap should last at least 6month, the boys are the only ones who use it.

There are also things that you might think are missing from my nonfoods list, toilet paper, toothpaste, etc. But these are things I stock up on. We currently have enough toilet paper & toothpaste to see us through the summer at least LOL.

Total for 2wks: 122.64

My total grocery bill was actually $158, but the extra $30+ was for foodstuff for the husband's retirement party next month :)

Bean & Bacon Chowder

2005-05-26T18:17:00.000-07:00

I love soups, stews, & chowder. I love making them & I love eating them. I am most fond of creamy broths. Not too fond of clear broth types, like chicken or beef soup. Not enough OOMPH! for me, I guess. This Bean & Bacon Chowder recipe was one that I modified from a recipe I found in The Complete Tightwad Gazette

1 (16oz) pkg Turkey Bacon (1.00 - sale at commissary) chopped into 1 inch pieces
3 medium potatoes, peeled & cubed (about 13c)
6 C milk (I use dry milk, I can get a can for less than $5 that makes just over 5 gallons) (50c)
1 onion, chopped (20c)
1/4 C flour (4c!)
1 lg can (26oz) baked beans (you could use leftover from homemade, I have yet to master the knack of making good homemade baked beans, mine come out crunchy lol - I use Bush's Maple Baked Beans) (75c - on sale)
pinch of thyme negligible
pinch of parsley negligible
salt & pepper negligible
Total cost: $2.62
Total per serving (12 servings): 23 cents!

Saute bacon & onion in a big stock pot until bacon is crispy and onion is translucent (see through). Stir in the flour, add in the milk stirring constantly. Turn the heat down to about medium, cover & simmer. WATCH the milk! As many times as I have made this chowder, I ALWAYS manage to get some stuck to the bottom of the pan :( Thank goodness for T-Fal lol.
Once the milk is simmering, add the potatoes, thyme, salt & pepper. Continue to simmer for about 15-20 minutes until the potatoes are tender. Add the parsley & serve :)
It makes a LOT! we have this for dinner one night & I eat it for lunch for a week!
I'd say at least 12-15 servings. BIG servings lol.

I like to make this with my 'famous' (infamous?) yeast rolls:

2 cups lukewarm water (free!)
2 Tbsp yeast (or 2 pkgs) (50c)
1/2 cup sugar (11c)

* Mix well. Let set for about 15mins or until bubbly. This will test if the yeast is good. Bad yeast won't bubble.
Add:
2 eggs (12c)
1 Tbsp salt (negligible)
1/2 cup oil (13c)
6-8cups flour (until not sticky) (1.00)
Mix until dough forms. Let set 45mins or more. Punch down & knead. Divide into loaves & place in greased loaf pans OR pull off dough and form into 2" balls to make hot rolls. Bake at 350F 45mins to 1hr for bread, 20-30mins for rolls. Makes 2 loaves or 30 rolls.
Total cost: $2.03
Cost per serving (1 roll): 7c/serving

When I'm feeling really decadent I like to smear melted butter over the tops as soon as they come out of the oven. mmmmmmmmmmmm!
So even w/ the rolls, the cost per serving is only 30 whopping cents!

Free food

2005-05-20T19:25:00.000-07:00

Tonight was leftovers. Nothing exciting to report, except that eating leftovers a couple of times a month is like eating at a buffet (not an all-you-can-eat, but do we really need those?) for free. And when I present it like a buffet or restaurant night, the kids tend to be more accepting. Buffet night includes laying out all the leftovers in a long line on the buffet in the dining room and letting them walk along w/ their plates, picking & choosing like they would at a real buffet. Restaurant night involves me telling them the 'specials' (aka leftovers) and taking their leftovers. They love it when I get out one of my old aprons and actually write down their orders.

See! Leftovers don't have to be boring!

Bag lunches

2005-05-20T06:51:00.000-07:00

I have been told by friends in various parts of the United States that our school lunch prices are extremely reasonable. And after looking at what they pay, anywhere from $2.50 to $1.50 for an elementary school lunch...I tend to agree.
Our kids do not qualify for free or reduced lunches. OD is in jr high school, her lunch costs $1.25/day. YD & OS are in two separate schools (one middle school, one elementary school) but get the same lunches every day and their cost is 90cents/day. YS goes to preschool twice a week, his lunches are included in his tuition ($86/month).
Even with this reasonable lunch price, our kids tend to bring a packed lunch from home more often than buying a school lunch. There are several reasons really. One, I can pack them a lunch for the same price or less than a school lunch costs. Two, there are only a couple of meals a month that they actually *like*. And three, no one needs to eat chicken nuggets, pizza, & tacos every single week! In other words, a home lunch is almost always healthier than what the school is providing.
So this morning, I sat down & calculated how much I spend packing my kids' lunches. I hadn't done this in a while, so it was an eye opener for me as well. Today they each took a turkey sandwich on white bread (I buy 3 loaves of bread at a time, 1 white, 2 whole wheat...just to keep them from rebelling...they prefer the white), a baggie of pretzels, a baggie of grapes, 2 sugar cookies, and a CapriSun drink box. Here's how it breaks down:
Pretzels 10c/serving
Bread 5c/serving
Turkey 16c/serving
grapes 50c/serving (ouch!)
cookies 7c/serving (store bought, reduced bakery section)
CapriSun 14c/each
Total per lunch: $1.02

Factor in the cost of the baggies (1c each) and it's probably closer to $1.05 (I wrap the sandwiches in saran wrap, they stay together better that way). I could have gotten it lower by sending them each with an apple from the reduced produce at 13c each, saving 37c/lunch instead of the grapes. But they like grapes, and like the white bread, I buy them even when they are not on sale to keep them happy. I try to get a lot of grapes when they go on sale for 99c/lb. But even $1.99/lb for red grapes is a good price here. And I probably could cut the cost of the cookies in half by making them at home, I just haven't been feeling that froggy lately lol. I could cut out the CapriSun completely & send them with water, but we drink water at dinner and again, the rebellion thing lol. I can only push them so far. And the CapriSun is cheaper than milk (25c) or juice (30c) at school. They get milk at breakfast, plus plenty of dairy & fruits as snacks so I don't worry about them drinking enough of milk or juice.
Then, because I was feeling froggy, I decided to figure out dh's lunches. Most of the time, I pack him a sandwich. Sometimes leftovers, if it's something he can eat cold. But the way his job is right now, he has no access to a fridge or a microwave, so it's almost always sandwiches. He takes a meat or some kind of salad (tuna, egg, chicken) sandwich & a diet caffeine free pepsi. I know he occassionally gets a bag of chips to eat w/ them throughout the week. But after seeing how little his lunch costs, I'm not going to fuss over chips!!
Today's lunch:
Kaiser roll - 21c/each
turkey (2 servings) - 32c
diet pepsi (bought in 6packs) - 33c each
Total per lunch: 86cents!

Even if you factor in a 99c bag of chips that lasts him 5 days that's just over a dollar a day for lunch. Not even the Dollar Menu at fast food places can compete with that :)

Italian Noodle Bake - times two

2005-05-19T17:39:00.000-07:00

Tonight we had Italian Noodle Bake, italian bread, & caesar salad. It was delish! I actually made two casseroles. One to eat tonight, and one to freeze for later. Not only did I save time on a future meal, but I save gas (stove is natural gas) by cooking two meals in one pot and baking both in the oven at the same time. And I probably will save us some future meal of fast food because we are in a hurry or rarer still, I don't feel like cooking. The sausage was actually sausage patties that we had bought on sale for $1.99/lb but they turned out to be very gristly. So I chopped them up and removed as much of the gristle as I could (and did pretty good) and used half of it (1lb total) for these casseroles and froze the rest for another meal. So I actually made 2 1/2 meals!
also threw in some ricotta cheese (to OD's dismay) that I had experimented freezing. You CAN freeze ricotta cheese! It tastes & smells fine, although the texture is a bit odd. I had bought a big 32 oz container of ricotta (for $2.00) and only ended up using half of it, I figured if it's going go to waste, I may as well try freezing it first. It worked! The green pepper was a score as well. I snagged them from the regular grocery store's (not the commissary) reduced produce. I got 5 large green peppers for $1.50 (so 30c each) brought them home & immediately chopped some, sliced some, and froze them all for future meals. I have also found red, orange, yellow, and purple peppers the same way! They are all in my freezer.

Italian Noodle Bake (times 2)
2 (16oz) wide egg noodles - 69c each = $1.38
1 (26oz) can Hunts Spaghetti sauce - 79c
1/2 lb italian sausage - 99c
16oz leftover, frozen ricotta (1.00)
1/2 c frozen chopped green pepper (15cents, about 1/2 of a green pepper)
Spices - red pepper flakes, oregano, garlic, salt, & pepper (negligble cost)
1/2 C mozzerella cheese (33cents - a 2C pkg is $1.30 at the commissary)

Serving per casserole: 8

Total cost of food:
$2.32 per casserole

Cost per serving:
29c/serving

I also added a caesar salad. Romaine hearts were on sale for $1.99/3. Half of a package will feed us for one meal. Another $1 added to our meal cost. Plus a loaf of store baked italian bread, from the reduced bakery section. One loaf 70c, we used half a loaf. Added 35c to our meal cost.

Total meal cost:
$3.67/meal

Cost per serving:
46 cents per serving

Intro

2005-05-19T17:13:00.000-07:00

My first post in my food blog.
I've decided to share my attempts to feed my family healthy food on a lot less money. We are a family of 6, myself, The Husband (TH), Oldest Daughter (OD) almost 13yrs old, Youngest Daughter (YD) 10 1/2yrs old, Oldest Son (OS) 7yrs old, and Youngest Son (YS) age 3 1/2. TH is not very picky, he'll eat most anything I put in front of him. I've gotten him over his aversion to any food that has cream cheese or sour cream in it. OD is slightly picky. She does not like eggs much, or ricotta cheese unless it's in lasagna. YD only hates beans, kidney beans, navy beans, although she will tolerate black beans as well as the usual green beans. OS is like TH, he'll eat most anything I put in front of him. YS is super picky, but he's still in that age. He's gotten to where he will at least taste things before snubbing them. But I've never been one to cook around their pickiness. They eat what I make, or they get their own. Usually they eat what I make ;)

We eat a lot of casseroles. Those just seem to be the winning recipes, not to mention they are super easy on me :) I'd say at least 85% of our meals are one-dish wonders. I don't do a lot of OAMC (once a month cooking) although it is a great way to ensure a quick healthy meal on those days when you're rushed and tempted to do fast food. I enjoy cooking every day too much to do a whole months worth of meals in one or two days. I don't do marathon well.
Now, I do save leftovers for either lunches the next day or sometimes, like tonight, I'll make two casseroles & freeze one. It takes just as much time, energy, and not to mention gas for the stove to cook two casseroles at once as it does to just do one. Now I have an extra casserole in the freezer for another time when life is hectic :)

I do a lot of from scratch cooking. I love making my own breads, muffins, cakes, cookies. You won't find many convenience foods for dinner here. No instant potatoes unless they are to coat chicken or thicken soup. No potatoes from a box of any kind. Not only does from scratch taste better, it costs less and it's better for you :)

I am a menu queen. But it's what I call a Flexible Menu. I'll make a list of 20-30 meals for the month based on what I have on hand, recipes we 've tried & loved, recipes I want to try, & sales. Then from that list I can choose whatever we want to eat that day first thing in the morning & get it started or thawed. I can't stand to have a menu like:
Monday - Spaghetti
Tuesday - Chicken
Wednesday - leftovers
What if I don't feel like chicken on Tuesday? What if life is too busy on Monday for Spaghetti? It just doesn't work for me. I end up moving things around and feeling like I'm failing at menu-ing. But hey, if it works for you :)

I do use coupons to stretch my food dollar. Not outrageously. I don't have tons of time to be clipping & cutting & sorting. I buy one Sunday paper per week, and if I need any coupons from it, I clip them. When I see a good sale, I try to see if I have a coupon to make it even better. I'm not all into 'buying' coupons for a handling fee so I can get 60 pkgs of toothpaste for 3cents each. Not my cup of tea.

I do shop at the commissary (a grocery store on a military base for members of the military and their dependents that sells food almost at cost) for the most part. But if you have an Aldi store, there prices are almost as good as the commissary, only with less variety & almost no name brands. Usually any price I mention that seems absurdly low is probably either from the commissary or Aldi.

We also have two dogs & two cats, so my grocery bills usually include pet items, as well as all cleaning & paper products. I'm not entirely frugal about paper products. I do like the occassional paper plate to save on time (I have no dishwasher...GASP) and I would much rather use paper napkins than to have extra laundry from cloth napkins. With four kids I don't exactly need more laundry ;)

So that's us in a nutshell. More to come in a bit :)