Chicken noodle casserole

Stop by step chicken noodle casserole.  Defrost peas and place them  in bottom of greased (Pam) baking dish,  

Divide bag of noodles in half.  ( I weighed six  ounces since three of us eat meat. ) 

I boiled water, salted it, amd cooked noodles until they were tender. ( you can cut the, easily with a fork.) 

I defrosted the chicken I cut from bones while de-boning  chicken breasts.  ( cooked) 

Prepare cream base from mix.   Let it come to a boil and thicken.   

I added a couple of handfuls of grated cheese.   

Stor all imgredients together in baking dish.   

Make 1/4 cup bread crumb topping :   Bread crumbs, parm cheese, and  1 T ranch dressing mix. 

The cream soup base, bread crumbs and ranch dressing mix are homemade.   

Bake at 350 for 20-25 minutes or until heated through.

Total cost 1.50.   

I would serve it with some Italian bread and / or broccoli.    

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. 

The ads

THe  ads for this week are for Alberways and QFC.  

Grapes 1,79
Shrimp 3.99@@
20 percent hamburger 2.99
Tomatoes .99
Berries 2/6

Buy5, save 5

Ice cream Bars Asst.    2.49
Ore ida potatoes 1,99
Coffee 6.99

BOGO
Catsup
Tortilla chips
Old El Paso $$
Best foods
BBQ sauce

I don't know the prices of the BOGO, so I can't tell if they are a bargain or not.


QFC

Ground turkey 2.99
Zucchini .99
Berries 2/4
Draper valley chicken .99
Corn 2/1
Yoplait 10/5


Buy 6, save 3. (.50)

Cheerios. 1.49$$
Hillshire farms sausage 2.49$$
Best foods 2,99



That's about it.  


@@.  In  ad coupon needed
$$ there is probably a coupon out there in cyberland.  


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. 

Winco

I got Ragu for .48.   Cantaloupe for .38 a pound and nectarines for 128.   Blue bunny ice cream comes were 3.25 and olives for .78.  Some of that was with coupons.  Meatballs , 14 ounces .98.   Coupons in Winco web site....expire today. You snooze, you loose!   LOL.



Also there is a u tube that addresses a lot of inexpensive recipes.   It is,called "livimginadime".  Recipe for homemade brown sugar.  

Meals and their cost

7 meals and their cost when bought at RBP.  
For three adults and 1 child or toe adults and two school aged children.  



I don't always cost meals out, it's. Ice everyone and the to do a reality check.  

Scratch pizza , one with black olives and red peppers, one with pepperoni,   2.43 with leftovers

Soup from leftover beef tips ( factor in leftover price ) biscuits 3.18

Chicken noodle casserole with peas and carrots.  2.76

Baked white fish, fries salad.   5.00

Chicken stir fry : chicken pieces. Celery, peppers, ramen noodles, celery and carrots 1.76

Chicken tacos, rice and fried beans 2.05 -

Breakfast for dinner :  blueberry waffles. Vanilla yogurt parfaits,  bacon.  4.20

Total.   21.38.  Average 3.05 a meal.


Notes : pepperoni is at the dollar store and there is in essence BOGO coupon.  
             Peppers were 5/3 at grocery outlet, I cut them in pieces and froze them.

             Black olives. Sliced were .58 at Winco

             Leftover soup from tips we had 1/2 package of meat was 2.00 and 1/2'can tomatoes .25.  Add                      
             Celery and carrots.

              Ten pounds of split chicken breast were ten dollars.   I devones the breasts, saving the tenders aside.   The rest of the bones with meat were cooked for stock and the meat was pulled from the bones.   That left 16 half breasts (1.25 pounds each) chicken tenders, amd two cups of chicken pieces.   19 meal s for .53 a meal.    Meat stretch further if you don't serve individual pieces.    The RDA of protein is 6 ounces per day which should include eggs.

Peas and mixed veggies I paid .60 a pound bag for with coupon at Winco.    Frozen

Fries are a dollar a bag, or five pounds for 300 amd change at Winco, I bought ore-Ida at the dollar tree.  

Use  chicken pieces for stirfry and add a top ramen noodle pack - always dove or sox for a dollar at dollar store.  

Taco kits are a dollar at grocery outlet.   Use the rest of the chicken meat or the chicken tenders , bulk rice and homemade re- fried beans not fried.  

Breakfast for dinner : use waffles homemade or pancakes.  Plain yogurt layers in small tall glass with blueberroes or other chesp  fruit in season and  top  with some granola.  That can be made from scratch too.   I have also found it at the dollar store- a name brand.

Jenne-o turkey bacon is at the dollar store.

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. 

Green enchilada sauce

Gather ingredients : calls for 1.5 cups of chicken or vegetable stock .   

Also I small can of green chillies , drained and rinsed.   

Betty  Crocker  can drainer is a great help.  Drain and rinse.   

Recipe is in a sheet protected from the dollar store.   Keeps it clean.   

Make a roux of garlic in oil and flour.  

Add in vegetable broth and stir until thickened.  Add spices and green chillies.   

Having everything on a tray keeps you from forgetting anything if you are pulled away.  

Take used things off the tray as you use them. 

Simmer finished sauce 30 minutes.  Cool and place in covered container.   Top will skim . 

Dinner

Sausage with oven roasted root veggies

     

Meal plans

Meal plans

1. Sausage, oven roasted root veggies : radish, potato, carrots , Bisquits 
2. Homemade pizza , salad ( pepperoni .50. Homemade crust. Part of a jar of pizza sauce, motts cheese.  
3. Soup from sirloin tip leftovers 
4. Sweet and sour meatballs over rice
5. Breakfast for dinner : blueberry waffles, yogurt parfaits.   
6. Shrimp stir fry 
7. Mac and cheese, ( homemade ) peas and carrots 
8. Sausage and oven roasted veggies 
9. Chicken soup, cheezy rolls 
10. Tacos, rice and refried beans 
11. Speghetti and meatballs, salad
12. BLTs with soup or fries
13. Baked potato bar
14. Baked fish , fries. Fruit salad 

Fred Meyer haul

just a disclosure,   I have spent more this month because of the freezer thawing and needing to replenish at least some of our stock.   We are still lower than the USDA stats for my husband and I and we subsidize the daughter and granddaughter.   Their USDA stats are 69.00 more.  

Google : cost of food at home USDA for your stats.

Our freezer is pretty  much full.

Fred Meyers haul.  3 pounds of beef made 8 dinners ; two approx 5 pound chicken breast made 8 breasts plus some chicken tenders, plus chicken stock and enough chicken pieces for several casseroles and or chicken pizza.   Three Red  Baron  pizzas.   2 gallons of milk, 2 lbs of butter, 2 blue bunny ice creams and 2 suddenly salads that were .50 with coupon and sale.    Low low carb yogurt 

was .40.   I bought four to see if I liked them.   - Kroger spaghetti was .89 and a dollar for chocolate fudge cycles for granddaughter.     

Freezer with labeled bins.  

All the sauces and vegetables and cheese is in the big freezer.   

We came home from the store and my husband cooked the ground beef (7 percent fat ) and separated it into crumbles and taco meat, then seasoned the taco meat.    I bagged it into portion controlled quart bags and then bagged the quart  bags accordingly.   

While he was cooking the meat, I was debonong the chicken split breasts.   They left the chicken tenders on so I cut them off and put them in a separate bag.   The bones and the meat I left on the, are  simmering for stock  and chicken pieces for soup or casseroles or pizza.    Buffalo chicken  pizza is really good.    

Kitchen management is sometimes the key to eating well on four dollars a day budget.   I am still with restocking the freezer less than the four dollars a day and we have more than two weeks worth of meals.    Between kitchen management and purchasing food at least 1/2 price, you can eat well for a limited budget amount,   

At QFC, suddenly salad was 2.69. I paid .50.   Boneless, skinless chicken breast are 6.00 a pound and you don't always know where they came from.    I paid a dollar a pound.  I deboned eight breasts in less time than it took hubby to cook three pounds of beef in the frying pan.    Frozen chicken breast take 8 minutes to cook in the pressure cooker or you can thaw them in the fridge the night before you want to cook them.    

I used 11.50 worth of coupons this week end .    

Sunday notes

Yesterday was a good day to clean out  the freezer and wash the inside.   I took the opportunity to wash the baskets and organize them , putting one vegetable into each basket.    Corn, green beans and edamame , peas and peas and carrots, and mixed veggies.   Potatoes went in the bottom bin.    I'm leaving it to vegetables and cheese until I'm sure it works ok,    That means I have meat and a few things like pizza sauce in my refrigerator freezer.    It has drawers and I marked them with the type of meat with a grease pencil.    ( it washes off) I use a grease pencil for the egg keepers as well, it washes off and I can put the pull date on the top.

Which brings me to refrigerator / freezer/ pantry hacks .

• Pizza sauce is a dollar for a good sized  jar.   It makes about four pizzas. I put the contents of a jar in a ice cube tray and freeze it.    When it is frozen, I dump them in a zip lock bag   
• When I am chopping anything that can go on a pizza during a meal prep, I put veggies in a bag in the freezer door.   Meat can be pulled away in separate bags-- sausage, bacon, ham, chicken pieces - when you are ready to make a pizza you are all ready to make a pizza in a snap.   You can buy thin pizza crusts at big lots or the dollar store, make pizza dough from scratch ( it can be frozen) or buy inexpensive pizzas and add toppings.   Or, use French bread.   
• I freeze cheese, grated.   If  I grate  my own,  I add a little cornstarch . I usually keep ot to motts  and  Mexican blend.   
• Buy bulk -loss leader meats and cook/ portion control when apropriate .   No thawing and cooking - it's really easy right out of the freezer. Thawing cooked ground meat is fast . 
• Foster farms chicken breast is on sale for about a dollar often.   It takes about ten minutes to debone split chicken breast package.    The difference in cost can be as much as five dollars a pound and you know where this chicken comes from.   Not all chickens are alike.   I wrap each half breast separately and then put them all on a gallon bag.   It is easier to get them out of the bag and makes for a more organized freezer.   
• Organizing freezer and pantry space lets you see at a glance what you need to replenish when it's on sale.   Usually, I kept the ads trigger my investigation of stock levels.   
• Dollar store baskets are a good tool to harness small cans - green chillies, tomato sauce, chopped or sliced black olives. 
• Some markers wash off slick services.  You can use them to mark pull dates on lock and lock egg cartons, or on the shelf pulls of the freezer.   Things get lost when they are just stashed willy - Nilly.
• A little time in the freezer and pantry will save you lots of money - not buying things again.   
• Keeping track of things that might go bad and prepping them for the freezer helps eliminate waste.   
• Some people cut cooking time and stress by making crock pot meals ahead and putting them in the freezer.   I would probably forget to take it out of the freezer the night before.   You would probably be more efficient.   
• Having a pressure cooker allows you to cook frozen fast and keep food  moist.    A frozen chicken breast is ready in eight minutes plus the time it takes to come up to pressure.   It gives you time to prepare the rest of dinner while the chicken is cooking.   No watched pot. 
• Slow cookers and pasta cookers are another no watched pot helpers on the kitchen .

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. 

BRINNER - breakfast for dinner

Tonight's dinner :

BRINNER: eggs, biscuits .50 and bacon .78/2, fruit.   

Restocking the freezer, one piece at a time.

OOPS!  Someone , or a goblin, left the freezer door open or the freezer malfunctioned.    Needless to say, we took six bags of meat and ice cream and pizza to the dump.   It's not worth taking a chance eating food that may be spoiled and risking health of family members.  

So, I start over.    I will post as I go along for those that are just starting to stock on a dime,  

Today, I went to Costco.   The only stock  thing I purchased was shrimp.
Then to QFC where I bought one package of cod and sale ice cream.

I don't want to load up the freezer until I am  sure it's not going to malfunction.

Tomorrow I will go to Fred Meyers,  chicken is on sale and I can debone chickens.    I'm only going to stock ice cream and veggies in the downstairs freezer Until I am sure it works properly.

I haven't restocked pizzas because they were to high priced.

We can eat the meat in the upstairs side by side and replenish with loss leaders in time.


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. 

Repost:'life is just one big pasta salad

Yesterday, I made a big pasta salad to take to a happy hour picnic. Reflecting on my life, I think that life is like a big pasta salad. The pasta is the base. Our moral values, or its what we are made of. The veggies and stuff that we throw into it is the life experiences that get thrown at us. We can process them so that we wind up with a gourmet delight, or not. The dressing so how we pull it together. How we find a positive, out of a negative situation.

Back in the days when we went without a 10 inch black and white tv with rabbit ears, I would have never dreamed I would have a thirty something flat screen with hundreds of channels. We listened to old time radio. Now, I listen to old time radio because I want to and enjoy it. I can listen and still work in my studio or fold clothes .

When I studied everything I could get my hands on to learn to stretch a buck, I learned valuable life's lessons. Life's lessons I am trying to teach others. Making a positive out of what could have been a negative. My mother always said that no one ever gets through life without paying their dues. What you do with the experience is the key to a " flop or a gourmet salad."

So, I write this blog to help those people who, by their own volition want to stretch a buck or because someone is in a position to Have to stretch their food dollar, can make informed decisions and eat better for less.
My way of turning a negative into a positive.

The little feedback I get is telling me that people take different things from this blog. Some like to try a new recipe, some like a way to get out of the kitchen faster, or streamline the hectic dinner hour. Some just like to laugh at my terrible keyboard skills on the I pad! LOL. Whatever the reason, thanks for stopping by, and I hope you are sharing so that I can reach more people. They can take what they want from it. I do not get paid for doing this, I am doing it to try to help people eat better for less. Better, cheaper, faster,


Again, thanks for stopping by


Jane

Beef tips in the pressure cooker

Sirloin beef strips were near 3.00 a pound at Winco.   Rarely do we get a real piece of beef.  The price is too high for  my guidelines.  It was a good time to try making it in the pressure cooker.     I used a veal stew recipe and adapted it to fit beef.   It called for diced tomatoes and 1 ct cups of chicken stock and wine.    I used chicken stock and added Italian seasoning.  

Winco had beef for 3.22 a pound.  I cut strips into cubes. 

Dredge cubes in flour and brown in oil.  I used olive oil.   

Transfer meat to the pressure cooker insert and deglaze the pan with the stock.   

Deglazing the pan.  Pour the stock into the pressure cooker insert and add a can of diced tomatoes and spices.   

Process according to directions for 15 minutes on high.   

Note: 15 minutes was not enough.  I processed another 5 minutes. 

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. 

72 percent off

Dollar  Tree and Grocery Outlet

I know, processed foods.   I go back to less than I can scratch cook.  

Dollar tree 

Elf cosmetics, wet  and wild , 

Puffs tissue .50 w coupon, BC cake mix, cider vinegar, pepperoni BOGO w coupon, 

Basket to organize . 

Grocery outlet , 80 percent off .  Coffee 6.49, mango juice for pop cycles .99, liters of red sauce .50, bacon .78, pills bury grands .50.   Spent 13.27, saved 33.03.  Saved 72 percent

Thursday dinner

Tonight  I took the rice from last nights taco bowls and put a couple of teaspoons of water over it and steamed in on the microwave with a sikacone cover on it,    Then I took a .50 bag of tomato sauce and added meatballs, pineapple, and red peppers to it.    Sweet and sour meatballs over rice.  

Buying the things you know they are at a good price helps save you fro being stuck paying top dollar.
I got red and yellow peppers for 5/3.00 at grocery outlet a few weeks ago.   I cut me in chunks and froze them.   The meatballs were already frozen and I got a can of pineapple ( Libby) from the dollar store.  We used 1\2 a can.  The  sauce was fifty cents for a liter at grocery outlet.    I used 1/2 of the bag.  

Meatballs .87
Pineapple  .50
Peppers .60
Sauce .25
Leftover rice.  

Total 2.22

Dinners can be really inexpensive if you shop wisely.


You can easily eat in four dollars a day when you get eight dollars worth of food for four dollars.
Know your prices.    Keep a book if you need to.  Or a spread sheet.    If you spend more time planning and shopping, and less time cooking, you can save a lot.  

Once you get used to shopping that way, it takes very little time.    I didn't go to Fred Meyers last week.    All we needed was milk, amd QFC was only a quarter more than Fred Meyers.   It hardly made it worth the trip.  

I spent maybe an half hour clipping coupons and cleaning out the coupon binder.    When I was ready to go shopping, I checked favado to see what prices Winco had.   You have to remember that favado has net prices including rebates and coupons.   Not all the time are they accurate, and sometimes the coupons aren't available on your area.    It does give you a guideline.    I always bring the coupon binder because you never know when you will see a good bargain.  Coupons also work on clearance items.    I knew walking in that Ragu sauce was a dollar off and it was 1.48 is week at Winco.   The deal with me is of I can't make it easily cheaper, I will buy ready made.    I can't buy the cream and the parm for .48.   It pays to have a few really simple meals on the back burner so to speak so that you can stave off the pizza delivery demons when you are having a eventful day.  

I had a lot of dollar coupons.   They add up fast.   A lot of them  were for regular food, not junk food as many claim coupons are all about.    Coupons.com has oxy clean HD detergent coupons for 2.00 again and you can print two.

I used a dollar off

1. Blue Bunny ice cream ( low on carbs) 
2. Bounty paper towels - along with a dollar Ibotta 
3. Two Ragu alfredo sauces 
4. Maxwell house coffee 
5. And I had two .35 coupons for frozen veggies.   

By the way, coffee had taken a huge leap.    Even winco offer is nine dollars a can.  If you can find cheap coffee with a coupon, now would be the time to stock up.   I couldn't use the other coupon I 

had for coffee before it expired, so I left it for the next person.  - a little random act of kindness.   

I have a coupon for .75 off of two dole fruit products.  I'm checking the dollar tree for those along with a dollar off of pepperoni and uncle bens rice.  

Every little bit helps.   

Ragu Alfredo sauce .48. Pasta .25, peas 1/2 bag .30, cooked chicken breast deboned and cooked 1.09

Total dinner 2.12-----not a person, a four person family.   

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. 

Winco haul

Total spent 39.39.   Total coupons 5.70 and 1.25 Ibotta

6 rolls of bounty basic ( rated the best ) were a net of 3.00.
Maxwell house coffee is 11.00 and change .  We paid 5.48
Alfredo sauce net 2/.96 or .48.
Blue Bonny ice cream nets 3.50
Green chillies .58
Peas and mixed veggies net .60 for a full pound
Sweet corn .33
Roma's .88
Cucumbers .48
Stew meat 4.00
Grapes 1.88
Lettuce 1.28


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. 

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. 

The ads

not to much to say.........

Alberways

Betty Crocker cake mix .99@@

Five dollar Friday
Meloms 2/5 - Winco is cheaper
Quackery real oats , life or Capt. Crunch 3/5
Dijourno
2 pounds grated cheese / or loaf

Coupons @@@@
Kellogg's cereal 1.99@
Ice cream bars 2/6@
Kraft singles 1.99@



QFC

Peaches 1.48
Peppers 10/10
Corn 2/1
Cucumbers .79
Radish .79
Grapes 2.99
Kale 1.49
COD 4.99



Free 18 count eggs if you buy cereal 4/10 this could be a buy if you have large coupons for the cereal

Greek yogurt .88
Tillamook /10. Ice cream

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. 

Random thoughts

just a disclaimer, this is being written after I consumer a whole bottle of magnesium citrate.    LOL.

I have been looking at a lot of freezer  meals and economy meal u tubes and Pinterest.    Hey, I've got to do something while confined to the bathroom!   LOL.  

Some of them make sense, some don't make sense to me,   I took a class on freezer meals twenty years ago.   Some of the recipes were very good.    I don't have the stamina to stand for eight hours to make freezer meals for the ,I think and I think we could get tired of crockpot meals every day,  

I can see it making sense for someone that has a weird shift and a partner that is clueless in the kitchen.  I know there are professions that have 12 hour shifts and with commute time, who would have time to cook for the family,    

I can see the meals that take a lot of chopping of veggies and how it would mean taking a bag out ofmthemfreezerof the night before and putting in the crockpot In the morning would help a busy mom.   But, putting three cans of something with a package of meat doesn't make sense to me,  it only takes a few minutes to dump a jar of pasta sauce and a can of mushrooms in a crockpot and turn it on.   It's just taking more freezer space to freeze it and the pasta sauc might separate being frozen.  

I would prefer to do my freezer cooking by ore cooking meat.    I can buy in bulk when it's a good price and portion control it into meal sized bags.   It makes meal time cooking a snap and saves a lot of money.  

On another note, there is a piece on Pinterest...sixty dollars a week.    Although, she spent 67.00.  Ok, we all go over every once in a while......    But, are you :););(. Me.........fried PBand J sandwiches for dinner.  I don't know very many men that would be too accepting of that.    

The last menu plans I did .....after reading them again,  I realized I had three processed meats in sox plans.    I would rework the, to make a vegetarian or,chicken pizza amd maybe skip the bacon for breakfast for dinner, and make a fruit and yogurt parfait instead.    That wouldn't effect the cost much, but it would bring it down to my once a week limit to processed foods.  

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. 

Meal plans

Meal  plans with some really really cost effective meals,

1. Tuna casserole , peas and carrots - 3.00
2. Taco salad, not fried-refried beans, rice   Refried beans cost . 33. rice (2 cups .27) rice and beans .60 
3. Homemade pizza - scratch crust, pepperoni (.50- pkg w coupon at dollar store- Hormel) cheese ,( 2.00 lb at Costco) and pizza sauce ( 100 at dollar store)  total 1.35. Add lettuce salad 2.35 
4. Breakfast for dinner -blueberry  pancakes,turkey bacon, eggs.  (bacon at dollar store, eggs at .1.00 dozen, pancakes .50   3.00
5. Sweet and sour meatballs, rice  3.87 
6. Sausage with potato, radishes, carrots oven roasted 4.23

Meals don't have to be expensive to be good.   Shopping wisely is the key,    

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. 

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.