Make a menu and a shopping list. Keep a running total as you put items in your cart so you aren’t shocked by the total at the cash register. Be flexible if you spot bargains at the store.
Cook from scratch. Even homemade bread can be easy (don’t forget to attend our cornbread demonstration with Rich Oring - April 13 at 8:00pm. Zoom link here.
Cook once and enjoy twice (or more!) Cooking a double or triple batch of beans, rice, or pasta sauce takes little extra work. Let the meal you cook today help you out tomorrow.
Don’t waste anything. Cut up stems from your greens and cook them for about five minutes before you cook the leaves. Save water used to boil pasta and vegetables for a free vegetable broth. Start a Soup container to make stew/soup from scraps.
Cook low on the food chain. A serving of organic black beans, cooked from dried beans is a bargain as a main-dish anchor for a meal. Skip the meat, fish, eggs, cheese, and other dairy. Animal products are expensive to buy.
Drink water or home-brewed tea. Family-sized tea bags are often a bargain. Don’t let a venti Frappucino blow your budget.