Hey Budget Byter!
After years of experimenting and practicing cooking on a budget, I've compiled a list of basic budget-saving principles that I shop, cook, and eat by. I have identified these 6 basic practices that have really helped me take a big "byte" out of my monthly food budget. With a little planning, a little effort, and maybe a little compromise, you can start slashing your food bill, BIG TIME.
BUDGET BYTING PRINCIPLES
1: PLAN YOUR MEALS
Take the time, once a week, to think about what you want to eat for the next 5-7 days. Decide on a few recipes then make your grocery list. Look in your refrigerator, freezer and cabinets to see what "leftover" ingredients you have on hand that need to be used up (if you're throwing away food, you're throwing away money). Then, plan your recipes based on what you have and what is on sale that week. Planning ahead will keep you from wandering aimlessly through the store picking up umpteen snack items because you don't have one real meal idea.
2: USE INGREDIENTS WISELY
One of the reasons that I started Budget Bytes is because I don't believe that you have to just eat ramen, rice, and beans to eat on a budget. I love food and I don't think that some things are off limit just because they are expensive. Strategically pairing small amounts of expensive ingredients with less expensive bulky ingredients can help you get the most flavor bang for your buck. Expensive ingredients are often the most potent flavor-wise, so you can use them sparingly and still get a great impact (think sun dried tomatoes, pesto, walnuts).
3: PORTION CONTROL
Portion control not only helps keep calories in check, but it also helps keep budgets in check. We've gotten used to gigantic sized portions in our country and it's time to start reining them back in. When you eat more food than you need, you are quite literally spending money that you don't need to spend. I try to eat until I'm "satisfied" and not until I'm "stuffed." When I make a meal, I try to portion out the entire recipe into smaller containers as soon as it is finished cooking, which helps prevent me from over serving myself later. It may sound a little overboard, but it also makes my meals "grab-and-go" which is quite convenient!
4: DON'T BE AFRAID OF LEFTOVERS
Our culture has gotten so obsessed with the idea of "fresh" that leftovers have gotten a bad reputation. Warming up to leftovers (no pun intended) is not only less wasteful, but the time in the refrigerator allows ingredients marinate and flavors to marry, often times yielding even better flavor the next day! There will always be slight changes in flavor and texture and not every recipe will be a good candidate for leftovers, but I try to focus on recipes that make great leftovers to maximize my time and money. If stored properly, cooked food is quite safe and delicious for a few days in the refrigerator, or a few months in the freezer. For specifics, visit Foodsafety.gov.
5: THE FREEZER IS YOUR FRIEND
My freezer is the most used tool in my kitchen! I love using my freezer to store items that I find on sale at the store but can't use right away (especially meat!), to preserve leftovers of ingredients that I don't use often (like tomato paste or fresh ginger), and to freeze single serving portions of meals so I can have fast, easily reheatable dinners on busy nights. My freezer has really been key in reducing waste and keeping my budget in check. For more information on how to effectively freeze different food items, visit The National Center for Home Food Preservation and be sure to click on General Information for food that doesn't freeze well and other basics.
6: SHOP WISELY
Whether you prefer to shop local or just want the cheapest option available, always be aware of your options. Think outside the grocery chain box and check out ethnic grocers, produce markets, CSAs, or even online grocers. The more you shop around the more you'll build a mental price list of common ingredients and soon you'll be able to spot inflated prices immediately. I don't visit 4 or 5 stores every week but as I'm planning my menu I will plan which store to shop at based on where I can get my most expensive ingredients at the best price. It pays to shop around!
Keep these six principles in mind as you begin your budget cooking journey and you'll be slashing your bills without sacrificing flavor in no time!
Happy cooking,
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