Kitchen managements

I coined a new word.   Kitchen managemen5.  Yesterday, I cleaned the refrigerator and took a mental inventory of what was in there, I cut open all the fed delicious apples that I bought at Costco.   ( just a note, don't buy the red delicious apples!   A lot of them were rotten.    ) I threw the rotten ones away and cut to rest up and soaked them in lemon water.  I made applesauce his morning on the pressure cooker.

   Yesterday I made rice on the cheapo rice cooker and we had taco bowls.   ( rice, refried beans, taco meat, cheese, tomato, lettuce, salsa and sour cream layered.    The rest of the rice we will have with our sweet and sour meatballs tonight.    I will need to freeze some of the red sauce.   Keeping track of perishables so they don't go to waste is paramount in saving money.   Be flexible.  

So far, I am on target with our meal plans.  

Just a note, not related to actual food.   On coupons.com this time, there is a coupon for 2.00 off HD oxy clean laundry detergent,    Also a dollar off bounty paper towels in a six pack.   There is also a dollar off Ibotta on the bounty paper towels at Winco and I noticed at QFC also.  

There is also ibotta on onions and corn on the cob at  Winco as well as Red Baron pizza.  

Doing some prep work before you go shopping can save a lot.  

Piggy backing batches of something like rice can save a lot too.  

I saw a coupon for Denny's red white and blue breakfast.....it wouldn't be hard to duplicate at least part of it for breakfast for dinner.  




Groceries on the cheap is looking at the "put the meal on the table train" from  a different perspective. 
The emphasis is on purchasing good shelf stable or frozen food  for a RBP in quantity - enough to last you until ot goes on sale again or to keep a controlled non-perishable stock of the things you  use  on a weekly basis. 

This means that instead of shopping daily or weekly for just the things you need to cook your meals for the week. You go to two stores and buy :
1) a protein that is a RBP - enough to make that meal for x number of days. (I.e.: if you eat it once a week, buy enough for 4 meals.)
2) produce and dairy you will need to fill in the meals for the week. 
3) a stock item, if you need to and it is on a RBP - enough to fill in to your self imposed stock level. 

You often are paying 1/2 price for your food.   This allows you to put well-balanced meals on the table consistently on a four dollar a day per person budget.   You spend more time on the locomotive ( planning and shopping ) end of the train, and less time in the caboose ( kitchen j) by cooking more efficiently. 

 Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on 4 dollars a day, spending more is not difficult and you still get more nutrition for your buck.