How to Save Money on Food
by Sheree Young on Thursday, June 25th, 2009
Roasted Chicken
This post will mostly be excerpts from our free e-book, 101 Ways to Save Money on Food. If you would like to know more, simply subscribe to Savvy Foodie, and we will send you a confirmation email with instructions on how to receive the whole e-book. You can download the book to your computer, print it out and take it with you, or simply read it online. Either way, it’s completely free and our thank you for subscribing (the subscription is free, too, by the way).
I chose my Roast Chicken recipe for this post because it is super versatile and frugal. I remember Jeff Smith on the Frugal Gourmet always making the point that frugal does not mean cheap. I think that is a great distinction. A whole chicken might cost you $6, more for free-range and naturally raised (my personal favorite), but they freeze well, cook mostly unattended, and can be made into everything from salads to soups to sandwiches to stir-fries – and all from the same bird! So, when you come across a good price on whole chickens, buy a few and put them right in the freezer. Give them a couple days to defrost in the refrigerator (preferably in a container to catch any liquid) and use this recipe to cook up a bird, or two. Here are some tips from our e-book that you can use with a roasted chicken:
7. When buying meat, buy in family packs and freeze the extra. You can make future meals even easier by freezing some of the meat whole, some chopped, and some cooked and shredded/sliced. Then you’ll have meat ready for salads, stir-fries, or stews.
11. Improve your cooking skills. That might sound easier said than done, but if you’re reading this, you are savvy enough to use the computer. That means you have unlimited teachers at your disposal. Photos, and even videos, to help you master every task. Free recipes galore. I read an article recently that said enrollment in cooking classes is up in this declining economy. Americans have gotten used to gourmet restaurant food, and don’t want to give it up to eat at home. So, they are learning how to make it themselves and save a bundle. In addition, you get to customize every dish to your palate, make healthier versions, and serve yourself reasonable portion sizes.
17. Have a plan for using your leftovers. And try to make it a creative plan. Reinvent the leftovers into salad, soup, stir-fry, or an interesting pasta dish. Leftover meat can be shredded and added to BBQ sauce for a quick sandwich filling. Leftover veggies can be tossed with vinegar and oil and toasted nuts and served as a salad.
25. Shop for meat later in the day, when store managers tend to mark them down. Or at closing time, when they clear the deli case.
27. Manage your refrigerator. An organized refrigerator will save you money. Sort items by shelf, so you can easily see and use your leftovers and the produce that is wilting in the crisper. Or, keep an inventory of items on a piece of paper attached to the front of the fridge. Cross off items as you use them, and add them to the list when you come home from the store. Then, at glance, you can see what you need to buy, and what you need to eat.
29. Plan meals by the best price. Don’t be too specific when writing your shopping list. Just put down items such as: meat, vegetable for side dish, greens, etc. When you are at the store, choose the most cost effective items that will work for your list. If turkey is on sale, and you have chicken written down, you won’t even know it because you’re only looking at the chicken. Broaden your list terms, and you open up the whole store to find the best deals.
32. Buy whole chickens, and cut them up as needed. Whole chicken costs less per pound and lasts longer before cooking. The smaller any meat or vegetable is cut up, the more quickly it will go bad.
33. Save the wings in a freezer bag. As you cut up your chickens, toss the wings in a gallon freezer bag. When you have enough for your family, thaw completely, season with salt and pepper and bake at 400 degrees F until golden brown and delicious, about 45 to 55 minutes. Toss with your favorite wing sauce or BBQ sauce.
82. Learn to cook peasant food from other cultures. Many cultures cook delicious food with scant amounts of meat and cheap ingredients. Learn some of their techniques to both expand your repertoire and save money. The Italians used leftover pieces of bread to add bulk to soups and salads. Called “rags”, these pieces of bread soaked up the broth or dressing and added substance to the dish using something that would otherwise be thrown away. Cubans add a diced hardboiled egg to the top of their black beans with rice. It’s an inexpensive protein boost. There are many other ideas, just Google “peasant recipes”.
84. Shred a whole chicken instead of buying canned. Roasting a whole chicken isn’t that hard (see: Roast Chicken) and yields a lot of meat. Plan ahead and allow for cooling time so you don’t scorch your hands while pulling. Use the shredded meat in salads and soups.
93. Learn how to make your favorite restaurant dish. Have that dish you crave down at your local restaurant. Bring a pen and paper. Write down everything you taste and see. Make notes about the texture and flavor and any thoughts you have as to how it was prepared. Or, even easier, just ask the manager if you can have a copy of the recipe. You’ll be surprised how often they are willing.
98. Keep some family favorite recipes in your purse, briefcase, or Smartphone. If you find yourself at the store, you’ll know what you need to buy in order to make a few meals.
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