These days, more and more people are trying to cut their grocery bills without cutting back on flavor or just plain going hungry. I keep a grocery budget of $25 per week for LD and I, which is not always an easy task, especially during running season. When he is extremely active, LD will eat anything and everything he can get his hands on. I sometimes fear for the pup’s life.
We always make a meal plan before we go to the grocery store using the circulars for the stores that week. I will admit that we often go to more than one store due to sales and each store’s specialties. Target might have good prices on dry foods and frozen foods, but I don’t always trust the quality of their fresh fruits and vegetables. We also go to the farmers market often during the summer because we have a great one in town and can get better deals there than at the store for in season produce. I understand that not everyone has these luxuries, but everyone can use some simple tips and tricks to keep their grocery bills down.
We try to always use what we buy that week, especially fresh produce. If we have extra vegetables we will add them to meals later in the week. We always plan the meals that include fresh ingredients for the first half of the week. We do our grocery shopping on Sundays, so we don’t plan any meals involving fresh produce after Wednesday. Good meals to use up any remaining vegetables include making homemade pizza, stirfry, or casseroles.
I think that our biggest trick is to have at least one or two “penny” meals. These are the meals we put into our meal plan that cost at most $3 for both of us to eat and some of my favorites even have leftovers for lunches or dinners later in the week. My goal for this series is to share with you some of the recipes for our “penny” meals. Warning, not all of them are super exciting, but I will share my ways on how to give them at least a little bit of a kick without busting the bank in order to stuff both your belly and your wallet.