Recipe Talk: Grocery Savings Reality-Style

This month, I thought we could spend a little time focusing on saving money in buying groceries, planning, meal-making and low cost & tasty recipes. In fact I have a little reality show spin for you.

Here is what the Smith home looks like...

We are on a tight budget with our family of six. Over the past year, we have had to really pull in our belts in every area of spending. I will share what we have learned and are still learning.

In the comments, I invite you to share some ideas that work in your home. You can help your Siestas out by sharing what you know about grocery savings.

Every two weeks, we have $300 to spend on groceries (now that we have stopped using our local dairy that delivered milk to our door). To me, groceries include all food that we have and prepare at home, drinks, all paper products (which still includes diapers & wipes), pet food, beauty & hygiene and cleaning supplies.

Here is what I look at every month to begin:

Scripture Food for thought--I really liked reading Beth's memory verse these two weeks, so much so, I wrote it to remember it and feed my soul with it every day.

Refrigerator/ Freezer (we have two R/F's--one is in the basement) and this is the outside and inside of both, as is, without me cleaning them to make you think they are always spic n span--in fact they are quite lived in. Spring cometh!

(Why yes, that is homemade deer sausage in our freezer! Amen and HalleluYAH!)

Pantry (Yes, it needs organizing. I am waiting for BooMama's Before and After 2009. I've got goals, y'all!!)

Cookbooks

My Chart/ Legal Pads

First, I begin to plan meals from what I have already and add what is needed to make a meal. I take care to actually USE the meals that have been frozen by planning them in sync with some special sides, appetizers and a dessert. A little bit of special can make a frozen meal much better!
Then I begin to look at recipes in the cookbooks. This is my favorite part! I think about their categories, their nutritional value (still using that old food pyramid from elementary school), and their cost. I like to introduce a few new things in the midst of old reliables. All the while, I have a pen and legal pad to write down the title, ingredients, book and page number.

Every home is different. My kids are all different, too. So I tend to make sure I make at least something they like with each meal. However, I do not cater to them for everything. I set the food before them and expect that they will eat it. We do not make them eat everything on their plates, though; however, we DO make them try it (and that may mean up to 5 bites) or no dessert. We think this is fair and not one of our children is starving.

For each week, I also consider whether or not we are expecting company or celebrating a birthday (you may notice that my Chris celebrates his birthday on Jan. 27th--he'll be 39!). With company or special days, I may make an extra special meal like this: shrimp scampi, twice baked potatoes, Caesar salad, and blueberry cheesecake. On that particular week, I may have to pull out an extra frozen meal or use leftovers longer for budget purposes.

I will talk more about leftovers in a couple of weeks. The word itself is not associated with good things; however, my Chris is the envy of all his co-workers, as he carries leftovers every single day to work. They complain at him constantly for the good things he brings and mercilessly reheats--sending the wonderful smells wafting through the air.

Finally, I consider whether or not the meal can be adapted for a second meal. For instance, if I make a crock pot roast on Sunday, I may adapt it into vegetable soup on Tuesday. Or if I make a ham on Wednesday, I may make some yummy potato soup from the meat on Thursday and beans or peas with the ham bone on Saturday in the crock pot. Also, I have found that next day (or frozen: thawed and reheated) chili or taco meat is especially tasty in Killer Queso!

Here is what I do to plan my menu and grocery list. I get out my three legal pads: grocery list, menu ideas, and actual menu. I only write in menu items for supper during the week. On weekends, I may add lunch (which I call dinner). Generally, I plan the entire month's menu at one sitting.

Then I create the month's menu chart with a reference to where to find the recipe, if needed. Usually, we have leftovers/ frozen meals on Tuesday and Thursday. Wednesdays we have AWANAS, so I put together a quick meal like sandwiches, veggies, chips, pickle and a cookie. Friday night is family night, which we call pizza pajama night. Every two weeks, we order out or get Papa Murphey's. On the other Fridays, we make homemade pizza at home. On Sundays I usually make a crock pot meal at lunch and a big breakfast for supper. Saturdays we like to cook out--even something like brats or hot dogs are SO much better on the grill.

OK, so I fill in the spaces on the menu (leaving room for change--flexibility is a good thing). Then I write my two week grocery list on a separate legal pad. It will have everything I need to complete my menu for those two weeks. There are staples that we need like eggs, butter, milk, etc. Also, there are things we have run out of like diapers, cleaners and pet supplies. I always buy these in large quantities from Walmart. I try to alternate buying them so that they do not all fall on one grocery trip. Usually shampoo and soap do not run out for awhile, so it may be every six months that we have to buy them.

Finally I put my menu chart on the pantry door for the kids to read every time they ask the dreaded question: "Mo-om, what's for supper?" Praise God for communication that is CLEAR!

By the way, my Chris wants you to know that he does most of and the best, cost-effective grocery shopping. Well, he does! And sometimes? I call him before he leaves work to ask him to bring home chicken from Walmart or King Soopers. :-) Flexibility is good!

Next week we will discuss both the grocery sacrifices and extravagances that we have applied to our tight budget.