We've all been there......

sooner or later, we have all been in THAT situation.   It's almost payday and something unexpected comes up draining your small cushion.    There are ways to still eat well if you are prepared.    It's really nice to have an emergency account to back you up.   But, sometimes that isn't possible.   First, back yourself up with a stockpile of food.   Some canned goods can carry you threw-- not exactly that jar of pickles or cherries will cut it.  

1. A can of beans and some rice makes a taco bowl.   
2. A package of yeast , some flour and cheese from your freezer makes a pizza.   
3. A can of tuna and some noodles can make a tuna casserole.    
4. A can or box of tomato soup and some Bisquits mix makes soup and buns, 
5. A can of chicken , a can of green beans and homemade white sauce. Bisquit mix is chicken pot pie.   

It's so,etimes har d to get a cushion in the savings account.  Mot seems like as soon as you get a bit ahead, something happens to take it back.    But, you can, with buying your food and sundries you have to have 1/2 price , develope a stockpile to carry you over.   

It's not  hoarding, it's taking a responsible approach to being prepare for whatever comes your way.   

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. 

Grocery shopping hiatus.

I don't go grocery shopping this week except for to buy the things I needed for my procedure and some milk and a couple of pasta sauces and some cream cycles for the baby -- I guess she's a big girl now.  

My daughter has been cooking while I am on a restricted diet.   It's good for her to cook every  now  and then.    I try to cook what everyone will eat; she just cooks.     Fortunately, I eat almost everything, but her daughter and my husband are picky.

I manage to put  healthy - balanced, not clean and organic - food on the table with a diabetic, a daughter that is vegetarian, a husband that won't eat vegetables, and a picky four year old.   The baby is getting better and my husband has conceded to chicken and some veggies.    My daughter won't even use something of it has a drop of chicken fat in it or some chicken broth .  I can do this on less than four dollars a day, so can anyone.  

We still have a pantry and full freezer.    I'll be glad when things can get back to normal.
Tonight I am making tuna noodle casserole.   It has everything I can eat.   It will be the last meal  I get to eat until Wednesday afternoon.     The Rest of the family can have some peas and carrots with it.

I didn't find a lot that we needed at Fred Meyers.  It wasn't worth the trip for the .50 savings in milk.   It did mean that the baby didn't get her chocolate milk.   I think she'll live!   LOL.


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. 

Vegetarian cooking - second day

vegetarian chilli......not exactly five dollar dinner fare......but no doubt it will be delicious.  

Crockpot vegetarian chilli.    

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. 

Vegetarian tacos

SInce  I am recooperating , my daughter made dinner.

Vegetarian tacos ...cauliflower, garbanzo beans and lime  coleslaw

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. 

Fred Meyer ads

Timorrows Fred Meyer ads

Please note that heritage farm is Tyson.  

Poke shoulder roads 1.69
Strawberries 2/3
Cheerios 1.69 $
Peppers .99
Jumbo shrimp 4.97
Milk .99@@

Kroger ice cream 1.99@@
Country oven bread 4/4@@
Sour cream .88@@

Fruit pies 3.49
Blues 3.99
Zucchini .99



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. 

Friday .......

This  is a late post .    I have some health issues that should be resolved shortly.   So the next few days may or may not be postings.  

We went to winco today   First, be sure to stop in the lobby and get any flyers or coupons.  

I didn't shop long, some can share a lot.   Pasta sauce in a jar was 1.28.  Watermelons were 1.98.  Some good sharp cheese was 1.98.  The regular low prices were still there.  

I bought water for meds, pasta sauce, Lysol , chocolate cycles, and jello.  

We didn't need much.

Life should be interesting the next few days., between my daughter cooking vegetarian and me not being able to eat any fiber, I trust I will loose the three pounds I gained the last few weeks.  

Our cable bill jumped 35.00.   My husband called, they said that the computer reset itself and the budget plans were  erased.    I guess the moral is to watch your bills and squawk when they are raised.
I truly think it is funny that our old has increased ten percent when the COL didn't increase so social security wasn't raised this year.  

I got Netflix.   It is 7.99 a month and there is a lot of shows on it.    We are enjoying the new version of full house.

I am out of commission in the food department until next week.    I will post our adventures on going
vegetarian for a few days.    LOL


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. 

Terrific Thursday.

Past mid week.   Whoo hoo!  

I cooked two chicken breasts that had deboned and froze.   This time I cooked them in the baby pressure cooker and added two cups of water.   The water had not evaporated, but the chicken was done from frozen in 18 minutes.    I'm going to try a Tex-mex recipe.   Next is making refried beans, not fried.  It's a Betty Crocker recipe that layers taco tyoe ingredients in a round pan.  

I could be a super fast dish if I didn't make things from scratch.   I like refried beans from scratch because they are a lot cheaper and have no fat.   I got the chicken breast for .87 a pound.   The difference between sox dollars a pound and less than a dollar a pound made it more than worth my while to debone it and make stock from the bones.  

Speaking of worth while, there are some things that it doesn't pay to buy organic if you buy organic.  
Mushrooms, bananas, watermelon for a few.   They either aren't grown in such a manner to have pesticides in the first place. Or have such thick skins that the pesticides don't get onto the flesh anyway,    Organic bananas are 1/2 again as much as regular ones.   And speaking of bananas, if you our some bananas in a dark cool place, they won't ripen as fast. I have a,so heard that wrapping the stems with foil will make them last longer.   If you want to make banana bread and you don't have ripe bananas, you can  microwave the bananas and make them mushy.  

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. 

Lets talk bulk foods.

Lets talk about bulk food isle.   More stores are including them in their set up.   Fred Meyers has a new one, also QFC and Winco.    Winco was cheaper on the spice  I bought.   When you need just a little of something, or you haven't tried something new, it pays to buy a little in bulk.

I bought non fat dry milk for less than it cost to buy it at Wallmart.   The can cost ten dollars and o replaced enough to fill them an for 6.00 . Dry milk is more costly than regular milk.   Exactly the opposite of what it was in years past.    I use it for mixes and it's nice to have in case of an emergency.  

There is everything from dried beans to lentils and everything in between-- even some mixes.   Although, I have not seen any recipes for the mixes.

Sometimes the price over loomed is more than buying the bottle or box, but if you don't need a lot of something, or you use it occasionally, it's actually cheaper because you haven't got stuff in your cabinets that you aren't going to use.  


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 laying 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 ( cooking) 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. 

The ads

I go no QFC ad.   I don't know if there was one or not.  You can find it on line.  

Alberways,

Asparagus yips or corn 2/6
Cherries 2.49


Buy five, save  5

Kelloggsbcereals 2.49 net$$
Maxwell house coffee 6.99$$
Kraft salad dressing 1.79
Triscuit 1,99


About it.  $.  Means there are coupons out there.

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 laying 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 ( cooking) 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. 

Terrific Tuesday

pronto pasta : after eating the or into pasta. I would add milk or cream and some more cheese.   Without a sauce for the cheese to spread.the results weren't creamy enough for me.  

We have had  the spaghetti version, amd it was very good.  

We have had some get out of the kitchen weather lately.   Time to use the grill or countertop appliances to keep from heating up the kitchen.   I love to make salads ahead and plan dinner to be salads and a sandwich ( hambirger, hot dogs, ) or grill a piece of fish or chicken.

I picked up a cookbook at the dollar tree.    Americas most wanted recipes -just deserts. By Ron Douglas.    It has recipes from eating establishments across the nation.    A lot of options, some healthy (for desert) and some just plain decadent,  

We don't have desert at every meal.    It's a treat.    Cutting out desert and unhealthy snacks is good for your budget, and even better for your health.  

As a child, I can't remember ever getting snacks between meals.   Sometimes, popcorn and tv after dinner.    We made cookies, for desert.  I can remember making 7 minute frosting , so we must have had a cake for birthdays and holidays.    None of us were ever obese.    There were foods that we didn't get much of because of parents preferences.   It wasn't until I went to a school with a lunch counter that I ever had cornbread.    As the story goes, my mom had eaten too much when she was a child and it didn't agree with her.  She never touched cornbread again.   My mom was afraid of getting something from pork, amd my dad hard chicken so we ate mostly beef.    Mom made pizza from scratch, and Mac and cheese and a wonderful puffed omelette as well as clam chowder.  



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 laying 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 ( cooking) 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. 

Pronto pasta , revisited

cooked pronto pasta.  - 12 minutes  flat

Pasta in 12 inch skillet

Add three cups water

Stir for 10 minutes on high.   

Salt and pepper and olive oil  at last minute cooking time

Turn of heat, stir in cheeses and top with chopped tomatoes and parsley.   

total 2.00

Pronto pasta

The only doctors appointment available is for 7:15 check in-- our normal dinner timeand we have been going to the dentist and running errands all day.    The meal plan for today isn't working.  

Enter pronto pasta .   I have be getting it for as low as a quarter.    In order to suit our tastes--

In a 12 inch frypan, dump a box of elbows.    Add 3 cups water.   Cook in high for 10 minutes, stirring .

When  there is about 1 MINITE left, add 2 T olive oil, salt and pepper.  
Pull the pan off the hot burner and add blue and parm cheese.    Garnish with chopped tomato and basil.

About a 12 minute dinner.    I already have leftover fruit salad.

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 laying 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 ( cooking) 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. 

Organization

As in anything you do, organization is the key  to success.    I have four binders of recipes besides the ones I did in the 70s.   I like to have a recipe on front of me when I cook.  I have a lot of  recipes on binders  by category and put two back to back in sheet protecters.   That way, I can take them out of the binder, use them, mess them up, and wipe them off to put away.   It's easy to get in a rut and make the same things over and over.   And, if it works, don't fix it.    I am tying to broaden our experiences and try new recipes and new tastes.    Some work, some don't.   If they don't, it's really easy to 86 the recipe and have room for a new one.    I get Betty Crocker recipes often on my inbox.

I doubt I'll cook all of those recipes, but it gives us options .

There are categories of recipes that save time and money, and some don't heat up the kitchen.

1. Foil packets ( hobo dinners) can be made on the BBQ or on the oven.   Dinner is on a foil or parchment packet and there is almost no dishes after dinner .  The kids think it's fun and you can tailor meals to suit individual taste.   
2. Crock pot dinners pretty much speak  for themselves .   Dump and run meals.   You can make them the night before or the month before and freeze them.  Saves time, energy, amd doesn't heat up the kitchen.    
3. Pressure cooker meals.  Fast, doesn't heat up the kitchen, and infuses flavor.  
4. Impossible pies - easy, fast, a variety of flavors.  From main dishes to deserts.    
5. Mixes.   Save time and money and lack preservatives.  

Having a recipe at your fingertips is more efficient and you will be more likely to use it if you can easily find it.

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 laying 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 ( cooking) 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. 

Fred Meyers haul

Fred Meyers haul.   35.00.    

Eggs were a dollar as well as raspberries and three tomato sauces amd two bunches of radishes.  

Blueberry pie was 3.49.  Sliced cheese was 3/5 - about the same as grocery outlet ,   Cottage cheese 2.00 and lemons and grapes.    Of course,chocolate was 1.25 -- can't pass that up!   (1/2 price) and I had stacking coupons for Hillshire farms sausage which included chicken, Polish, and regular sausage with a August 30 pull date.    Plenty of time to ration it out to minimize processed meat.   

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 laying 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 ( cooking) 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.

Enchilada sauce

1/4 cup canola oil
2T flour

Make a roux.

Add 1T homemade taco seasoning

Cook about 30 seconds.

Add a baby can of tomato sauce ( 8 ounces )

Stir.

Add 1.5 cups of broth ( chicken or vegetable )

Simmer until somewhat thick.

Place in covered container for up to three days or freeze ( leave head room )

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 laying 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 ( cooking) 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.

Mission statement

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 it 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.

Enchilada sauce : better, cheaper, faster.

Enchilada sauce is upwards of a dollar at the store and seldom goes on sale.    This is better, amd cheaper, as to faster -- it takes a few minutes -- it's faster than running to themstorembecausemyou forgot to buy it.....LOL. My best save......

Enchilada sauce

Make a roux with
1/4 cup canola oil and 2 T flour
Cook for a minute to get rid of the flour taste.

Add
1-8 ounce can of tomato sauce
1.5 cups broth - chicken or vegetable

1 T taco seasoning  - I use homemade. ( see previous post s)

Stir Until thickened.

Fridge life -3 days
I don't know why you couldn't freeze it.

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 laying 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 ( cooking) 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.  

Fred Meyers ad

Fred Meyers specials

Raspberries .99 - limit 4
Eggs .99
Cherries 2.99
Foster farms grill packs .88
Greek yogurt .88

Butter 2/5@@
Hillshire farm sausage 2/5@@$$
Pie 3.49
Strawberries 2/5
Oranges .99
Radishes .50
Zucchini .99



Hambirger helper 2/3 -- not a bargain at any price.    If you weigh the sauce and calculate the dollars per pound,muon would be amazed at how much you are paying and what can be bought for that amount of money,    The package I dissected had 4.2 ounces of pasta.   Even at a dollar a 12 ounce box, that comes to .33.   The sauce mix I found was 1.57 ounces.   If the measurements are the same, that's 11.70 a pound, roughly.     Beef is cheaper than that.    Off the soapbox.    LOL. These are 4.7 to 8.7 ounces.   Consider how much pasta can be on a 4.7 ounce box and still include the sauce mix.  
Pronto pasta is on coupon and I have got it for as little as .25 a package -- like at least 12 ounces.   It cooks on about 10 minutes and you can add real ingredients the same as hambirger helper.    Better,cheaper, faster.  

My pick for the rotation would be picnic grill pack from Foster farms if they have it.   Often, Fred Meyers forgets to order enough.     Must be getting old......LOL.    IF SO, GET A RAIN CHECK.  
then, I would opt for eggs and hillshiremfarms sausage -- it's a stacking opportunity.

Remember Tuesday is senior day at Fred Meyers ..with coupon on the paper, there is an extra 10 percent off selected things,   Private brand groceries are among the list.  

Ten dollar dollar store table

Festive table goes a long way to make an economical plain dinner soecial.    Placemats are a rubber those material that clings to the glass top table.   The plates are actually platters.   Blue blass footed tumblers finish the look,   The clear glass mugs with flags printed on them were from my stash if years ago.    Centerpiece was an old pot refurbished with older flowers.  

The glass top broke in a wind storm.   I found a used table for twenty dollars that had a sad looking frame. My husband switched glass tops and took the old metal to the recyclers.    

Groceries on the cheap is looking at the Put Dinner On The Table meal train from a different

 Persphective . The  emphasis is on purchasing good food( shelf- stabll/ freezer staples )at the lowest possible cost and purchasing enough to last you until it goes on sale again -- Keeping a controlled non-perishable stock of the things you use on a regular basis. It means that when you shop, rather than purchasing just what you need for a day or a week, you  buy a loss leader protein, produce you will get 

need on sale, a stock item if it's a RBP, and dairy instead.    This allows you to put well balanced meals 

on the table consistently  for a four dollar a day budget per person.   You spend more time on the 

planning and shopping end of the meal train and less on the cooking end by cooking efficiently.    

Four dollars a day is the target amount for people on snap.   My premise is that of you can do it on four dollars a day, spending more isn't hard.   You still get more bang for your buck.    

Why won't this thing work.

Now, this works.   The last post has typos that I cannot fix.   I don't know what's wrong with it,  but I give up.   The last two days on this program have been a nightmare.  

I cooked chicken breast from frozen on t he pressure cooker.   1.5 cups of water with a teaspoon of chicken granules and on medium for 18 minutes   They browned on the bottom, I would try two cups next time.   They did cook beautifully.   I probably should have mixed the water and the granules before I out in the breast.    Trial and error.  

This seems to be working now.