Dear Readers,
I'd like to start a series of money saving challenges to help save money each week or month in a fun way.
The average household in 2013 spent $141 to $289 a week to eat healthily according to the US Department of Agriculture; which made me think a bit more about my spending habits at the grocery store. As a single woman, I was spending the same as a family of four on organic fruit and vegetables, organic meats and anything else I could get organically. I was spending more than I ever did grocery shopping in the UK and blowing a huge portion of my monthly budget on groceries.
I think most people are guilty of visiting the grocery store when their freezer and pantry are full; I certainly have so I would like to start off the Money Saving Challenge Series by using up everything in the pantry, store cupboard, refrigerator and freezer before I head to the grocery store.
How does the challenge work?
Make a pledge to use everything (and I mean everything) in your food store cupboards, pantries, refrigerators and freezers. During this time, you are not allowed to go to the grocery store to purchase more food until everything is used.
How to start:
Audit your food stores - what do you have? What is the expiration date?
Write everything down on a spreadsheet or a piece of paper so you can see what needs using up first.
With your list ready and a hot drink, sit down and plan what you can cook with the food you have for the week or month for you and your family in a meal plan. No good at thinking of meals? Allrecipes.com enables you to search recipes by ingredients which is really useful and may give you ideas to try something new.
When you're armed with your meal plan for the week or month, stick to the plan for each meal and do not visit the grocery store until everything is used up.
I've included some of my favorite recipes which I've discovered by doing this challenge and I'd love to read yours in the comments!
Slow Cooker Bean & Sausage Soup
About 1 cup dried mixed beans or canned beans (2 cans)
Chicken or vegetable stock/broth/bouillon cubes
2-3 thick bratwurst sausages (feel free to substitute for whatever sausages you have)
1 pack of frozen soup mix vegetables
1/2 cup quick cook barley
1/2 cup lentils
Herbs & spices to taste
Prepare the dried beans according to manufacturer's instructions (usually a soak overnight in 2 qts of water then rinse and boil for 20-30 mins), if using canned beans, drain the beans.
Chop the sausages into bite-sized pieces into the slow cooker and add in the frozen pack of vegetables.
Add the cooked beans, quick cook barley and lentils.
Add enough stock to make a soup to the desired consistency, I use about 4-5 quarts. If it is too thin, I will add more barley to thicken things up.
Season to taste, chili powder, hot pepper flakes are good additions to this soup with some Italian seasoning and garlic powder.
Makes about 8 large helpings.
Creamy Tuna Pasta Bake
1 can condensed mushroom soup
1 can tuna
1 cup frozen corn (canned corn can be used)
1 small can of mushrooms
1 cup pasta shapes; penne, twists or elbows are good.
2 slices bread crumbled into breadcrumbs
shredded cheese
Cook the pasta according to the package instructions, meanwhile, heat the soup in a small saucepan with the vegetables.
Drain the tuna and the pasta when cooked. Flake the tuna.
Mix the tuna with the soup and veggies then mix with the pasta and turn into an ovenproof dish.
Scatter the breadcrumbs and cheese on top of the pasta and place in a hot oven for about 15 minutes until piping hot through and the cheese is bubbling and topping is crisp.
Serve with a salad.
About 4 helpings, can be more if more pasta is used.
Variations: swap the mushroom soup for canned tomatoes or tomato sauce for a tomato tuna bake. Change the veggies; onion, peppers, broccoli all work well.
Baked Potato with Shrimp
1 baked potato
frozen cooked, peeled shrimp (without tails)
mayonnaise
paprika
lemon
Thaw the shrimp according to packet instructions.
Bake a potato in the oven (or in the microwave if in a hurry).
Mix 1-2 tbsp mayonnaise with some lemon juice and paprika. Mix in the thawed shrimp.
Cut the potato open and top with the shrimp.
Variations: swap shrimp for tuna or salmon, try baked beans and cheese instead of mayonnaise and shrimp or chili.
Cheesy Leek & Potato Bake
2 lb floury potatoes
2 tbsp butter
3 leeks trimmed and cut into 1/4 inch rings
4 oz shredded cheese
1 large egg. lightly beaten
Heat oven to 420 F and boil the potatoes until tender.
Melt 1 tbsp butter in a frying pan and gently cook the leeks for about 10 minutes until softened.
Drain and mash the potatoes with 1 tbsp butter, the egg and 3 oz of the cheese. Stir in the leeks, season to taste with salt and pepper. Turn into an ovenproof dish and sprinkle on the remaining cheese.
Bake in the oven for about 10 minutes until the top is golden.
About 4 servings
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