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6 Ways to Stretch a Meal

Finance, Recipe

Various fruits, vegetables, nuts, and grains; ...
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You eat.

Right?

Sometimes, we have more money than month and wonder how we’re going to avoid going hungry at the end of the month.   When the grocery budget has run out and the cupboards are almost bare, how do you keep the kids fed?

The secret is to keep some staple stocked all the time.  If you have these ingredients, you can stretch $1 of beef into a meal for 10 people.  Almost.

Rice

We buy rice 20 pounds at a time.   I try to keep a bowl of cooked rice on hand at all times.    When we cook a soup, stew, or hotdish, we add a cup or two of rice to the dish.   If we’re running late for dinner(a painful situation with a 2-year-old, a 4-year-old, and an 11-year-old who’s about to hit 5′ 7″), we’ll dump a can of soup over the top of a bowl of rice.  A quick trip through the microwave, and we’ve got a reasonably healthy meal in 2 minutes.   Another trick is to add some to ground beef, whether it’s a meatloaf or sloppy joes.

Beans

This is another ingredient I try to keep on hand, cooked, and in the fridge.    We use it like we use the rice.  We add a cup to soup, or almost anything else.   Throw some barbecue sauce on them, and you’ve got pseudo-baked beans for cheaper than you can buy a can.  Mash them with taco seasoning and you have refried beans.    Add a cup to scrambled eggs for a filling breakfast.

Potatoes

There are so many ways to use potatoes to stretch a meal.  Shred them to cook with eggs or slice them onto a hotdish.   Cube them into soup or dice it as a thickener in stew.

Pasta

Yet another item that can go into almost anything.    Before I met my wife, I’d make a dish that consisted of nothing more than whatever pasta I had on hand, with a can of soup, cooked until the pasta was done and most of the liquid was absorbed by the noodles.  I learned how to wield spices like a crazy Neptunian ninja.

Soup

Whenever we cook, whatever we eat, we make enough for leftovers.   When the leftovers are no longer enough to make a meal for anyone, they go in a bag in the freezer.   When we have enough, we put them all in a slow-cooker with some water and a ton of seasonings.     When we get home from work, we have a delicious soup waiting for us–free soup.   If we want stew, we throw in some rice.   By the end of the day, the rice has completely dissolved, transforming our delicious freaking soup into yummy dang stew.   Everything we make tastes good, so combining a dozen dishes into one soup should also taste good, right?   The exception: fish.  Never, ever add fish to free soup.  Trust me.

Bread

I don’t use bread to cook much, though it’s harder to get much cheaper than a grilled-cheese sandwich.   I like to serve a slice of bread with dinner.    It just makes the food feel more filling.

That’s how I make a meal for two stretch to feed my family of five, without sacrificing taste or nutrition.    How do you make a meal stretch?

Cooking Poor

Finance

Frugal cooking can be an intimidating concept.   It’s easy to turn a meal into a huge expense, but it’s not that hard to trim your grocery budget without sacrificing variety and flavor.   It just takes some planning and a few money-saving techniques.  We usually feed our family of five, often with guests, for about $100 per week.

Schedule your meals. Find or make a weekly meal planner.  I recommend this or this.  Cross out the meals you don’t need to worry about due to your schedule that week.  If you won’t be home, you don’t have to cook that meal.  Fill in the meals in the remaining slots.  Keep your schedule in mind. If you get home from work at 5:30 and have to be somewhere by 6:30, dinner needs to be something quick. Also, make sure you include every side dish you will be serving.  Now, look at the recipe for each dish in every meal.  Write down everything you need to make all of the food you plan to eat that week.   While planning your meals, think about how to use your leftovers.   If you cook chicken breasts one day, the leftovers can be chicken nuggets the next.

Take inventory.  Take your meal plan and a pen while you look through all of your cabinets and your refrigerator.  Why buy what you already have? If you already have steaks in the freezer, don’t waste your money buying more.  If you have it, cross it off of your meal plan shopping list.  Whatever is left is your shopping list.   Review it.  Is there anything that can be combined or eliminated?  Is there a key ingredient for a sauce that’s missing?

Don’t forget the staples.  If flour or sugar is on sale, stock up.  Anything you use on a regular basis is a staple, buy it when it’s cheap.

Build a shopping list from your meal plan.  When you are in the store, stick to your list.   It’s hard, but avoid impulse purchases at all costs. Don’t shop hungry, don’t buy things just because they are on sale, and don’t dawdle.  Get what you need and get out.

Avoid pre-processed food.  We slice and shred our own cheese.    Buying the pre-shredded cheese costs an extra $5 and saves just 5 minutes.  Don’t buy pre-sliced apples or anything that will only save a few minutes for several dollars of cost.

Every couple of weeks, I cook a large pot of either beans or rice and keep it in the refrigerator.  Almost every meal that we cook gets a cup or two of beans or rice added to it.  It doesn’t alter the flavor much, but it adds a few extra servings for pennies.  It’s a healthy way to stretch any meal on the cheap.

We have a large bowl in the refrigerator filled with mixed greens.   We buy whatever salad-like greens are on sale and prepare the large salad all at once.   Most meals start with a salad, which makes it easier to fill up without relying on the protein dish, which is generally the most expensive part of a meal.  As a dedicated meat-eater, it took some getting used to, but it’s a good meal–cheap and healthy.

Cook enough for at least 3 meals.  That will eliminate 2/3 of the work involved in cooking.   Plan ahead to make your meals simple and easy.

Freeze the leftovers in usable sizes.   Stock up on semi-disposable meal-sized containers.   Freeze some in single-serving sizes for work, and others in family-size servings for last minute meals at home.  Preparing for last minute meals keeps you from serving garbage or takeout when life gets in the way of your plans.

Avoid wasting leftovers.   Wasted food is wasted money.

When you are done cooking meat, take any drippings or scraps and throw them into the slow-cooker along with any vegetable scraps laying around.  Cook it overnight, then strain it into an ice cube tray.  You now have stock/broth ready to be added to any recipe.

Plan for serial meals. Chicken breast leftover from today’s meal can become chicken nuggets tomorrow, to be shredded into chicken salad the next day.

When there isn’t enough left for a full serving, we put the remains in a resealable bag in the freezer.   When we accumulate enough to fill our slow-cooker, we dump in all of the bags with a couple cups of water.    I look through the refrigerator for any leftovers that have been overlooked that week or any vegetables  getting close to being too old.  It all gets cut up and added to the cooker to cook on low all day.  I rarely add seasoning because everything going in the pot tastes good.  We never get the same meal twice and our “free soup” is never bland.

That’s how we cook cheap, without sacrificing too much time.  How do you save money cooking?

This post is a blast from the past.  Originally posted here in January 2010.

Make a Budget

Finance

DSC02103
Image by r.lovewell via Flickr

In the past, I’ve gone through a detailed series of budget lessons demonstrating how to make a budget and showing my personal budget spreadsheet template.  If you weren’t here to see them develop, you probably haven’t seen them at all.    I’ve never built an actual index for those posts.

This is the master index of my budget planning resources.  As I develop more, this will grow.

Budget Lesson #1 – In this lesson, I go over how we handle discretionary income and I explain our modified envelope system.   The discretionary budget contains things like our grocery bill, or the clothes we buy.  We have near-total discretion over what is purchased, hence the name.

Budget Lesson #2 – Lesson #2 contains the details of our monthly bills.  These are the ones that are consistent, predictable, and actually due each month.  Most people take these for granted as the bills they have to pay, but it’s not true.   You can get almost all of your regular bills reduced just by asking.   You would also be surprised what you can do without, when properly motivated.

Budget Lesson #3 – This is where I explain how we deal with the non-monthly bills.  That is, the bills that have to be paid, but are not due on a monthly basis.  I also share the personal budget spreadsheet template I developed.   I am working on a few sample templates to match various imaginary scenarios.  If you’d like to be an anonymous case study, and get free help setting up a budget, let me know, please.

Budget Lesson #4 – In this lesson, I describe our “set-aside” funds for things that will need to be paid eventually, but not on a set schedule.  Sometimes, they are never actually due.   We set aside money for the parties we throw, for car repairs and for a number of other things.  A few of these items are outright optional, but they are part of what makes life fun.  You can’t make a budget without including some of the extras.

Budget Lesson #5 – This is the companion piece to lesson 2.   Learn how I’ve reduced–or attempted to reduce–each of these bills.   For the better part of two years, I called Dish Network every few months to ask for a discount.  For almost 2 years, it was granted.  Then one, day, they told me they were putting a note on our account to keep us from getting any more discounts, so I canceled.   100% discounts help us save more.

Budget Lesson #6 – This is the reduction companion to lesson 3.  These bills are harder to reduce.  Have you ever successfully gotten your property taxes lowered?

Budget Lesson #7 – This is the reduction companion to lesson 4.  Notice a pattern, yet?

Budget Lesson #8 – Here, completely out of order, is the reduction companion to lesson 1.   Watch as I magically reduce–or rationalize–our discretionary budget.

So, dear readers, what part of budgeting should I address next?

Meal Plans

Finance

Image by Getty Images via @daylife

When we don’t have a meal plan, food costs more.

Our regular plan is to build a menu for the week and go to the grocery store on Sunday.  This allows planning, instead of scrambling for a a meal after work each night.   It also give us a chance to plan for leftovers so we have something to eat for lunch at work.

We work until about 5 every weekday.   When we don’t have the meal planned, it’s usually chicken nuggets or hamburger helper for dinner.   Not only is that repetitive, but it’s not terribly healthy.  It is, however, convenient.   If we plan for it, we can get the ingredients ready the night before and know what we are doing when we get home, instead of trying to think about it after a long day of work.

If we don’t plan for leftovers, we tend to make the right amount of food for the family.   When this happens, there’s nothing to bring to work the next day, which means I’ll be hungry about lunchtime with nothing I can do about it except buy something. Buying lunch is never cheaper than making it.   I can get a sandwich at Subway for $5, but I could make a sandwich just as tasty and filling for less than half of that, using money that is meant to be used for food.   All during wrestling season, we make 30-inch sandwiches on meet nights for a cost of about $5, feeding ourselves and at least a couple of others who didn’t have time to make their dinner before the 5:30 meet.

No leftovers also means no Free Soup, which is a wonderful low-maintenance meal that leaves everybody full.  Nobody ever gets bored of Free Soup.  (Hint:  Don’t ever put a piece of fish in the Free Soup, or the flavor will take over the entire meal.)

Unhealthy, repetitive food for dinner.  Over-priced, low-to-middle-quality food for lunch.

OR

We plan our meals right and have inexpensive, healthy food that doesn’t get boring for every meal.

It seems to be a no-brainer.   Except, I don’t have lunch today because we didn’t plan our meals and used the last of the leftover hamburger helper for dinner last night.

Update:  This post has been included in the Carnival of Personal Finance.

Budget Lesson, Part 8

Finance

This is a continuation of the budget series. See these posts for the history of this series.

This time, I’m looking at our discretionary budget. These are the things that don’t have a fixed cost. Any individual item is largely optional, and, ultimately, we don’t track these purchases closely. At the beginning of the month, I pull this money out of the bank in cash, except for 1 category. When the discretionary budget is gone, it’s gone.

  • Groceries/Dining  – At the beginning of the week, we sit down with a meal planner and (Can you guess?) plan our meals.  The planner we use has a weekly calendar with a checklist below each day to build the grocery list.  At the bottom of the page is another checklist for staples that don’t apply to a specific day’s meal, like milk or snacks.   We build the list, then transfer it to another sheet, broken out by grocery department.  That keeps me from having to criss-cross the store.   I make one lap.  When I go to the store, I only bring that week’s grocery budget in cash,  so I keep close track of how much is going into the cart.    Recently, we’ve gotten so good at making our meals cheaply from scratch that I reduced our monthly food budget by $50.   I enjoy good food, so I wouldn’t reduce this budget item if it was a sacrifice in quality.   For example, the Rainbow Foods store-brand chips actually taste better than Lay’s for half of the price.    We stock up when things are on sale and cook creatively.   Sometimes, if time has been too tight to make a meal plan, we eat solely from the pantry for a week, buying nothing but bread and milk.   By sticking to the list, and not fearing the store’s brand, we are able to feed our family of 5 1/2 for $450 per month and still eat well.
  • Discretionary  – This is for the random things that come up, and some of the not-so-random.   Toiletries, activity fees, admissions, and fund-raisers all come out of this fund.  At the end of the month, whatever is left gets tucked into a box and forgotten.   When the box gets full, it goes to the bank to be applied to debt. There isn’t a lot to cut here, since this line-item is only $200.
  • Baby stuff  – This category is continually shrinking.   Our middle kid is recently potty-trained and our youngest is trying.   There is no baby food and no formula, just 1 pack of diapers every month.   In 6 months, this category will be eliminated.
  • Gas/oil  – This is the single category that isn’t cash-based.   It makes no sense to take the kids out of the car to pay inside, especially in the winter.    Also, all of the temptation is inside. It’s much better to spend the money at the pump.    There isn’t much we can do to reduce this, at the moment.   Our next car won’t be a full-sized pickup, but we are several years from that purchase.    We’ve started clipping oil-change coupons to keep this down to the minimum amount possible.
  • Clothes  – We only allocate $15 per month for clothes.   In a good month, we don’t spend it.   We can’t eliminate it completely, because things do come up.   Over the summer, I’m hoping to completely leave it alone to save up for a new(used) winter jacket for our older daughter, who doesn’t get hand-me-downs.
  • Blow Money  – This is the safety valve.  It can’t get reduced and still work.

We’ve now addressed out entire budget, including what we can do and have done to keep our costs under control.  Looking back, I don’t see too many cuts I’ve missed.

Money Problems – Day 3: What’s Coming In?

Finance

Husquarna automower, taken by me 2007-06-02
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Today, I continuing the  series, Money Problems: 30 Days to Perfect Finances.   The series will consist of 30 things you can do in one setting to perfect your finances.  It’s not a system to magically make your debt disappear.  Instead, it is a path to understanding where you are, where you want to be, and–most importantly–how to bridge the gap.

I’m not running the series in 30 consecutive days.  That’s not my schedule.  Also, I think that talking about the same thing for 30 days straight will bore both of us.   Instead, it will run roughly once a week.  To make sure you don’t miss a post, please take a moment to subscribe, either by email or rss.

This is day 3 and today, you are going to take a look at your income.

We are only interested your take-home pay, because that is what you have to base a budget on.  If you base your budget on your gross pay, you’re going to be in trouble when you try to spend the roughly 35% of your check that gets taken for taxes and benefits.

Income is a pretty straight-forward topic.  It is—simply—how much money you make in a month.  If you are like most people, the easiest way to tell how much money you make is to look at your last paycheck.  Then, multiply it by the number of pay periods in a year and divide the total by 12.

Here’s the formula:  Cash x Yearly Pay Periods / 12.  Yay, math!

If you get paid every 2 weeks, multiply your take-home pay by 26, then divide by 12 to figure your monthly pay.   For example, if you make $1000 every two weeks, your annual take-home pay is $26,000.  Divide that by 12 to get your monthly pay of $2166.66.  If you get paid semi-monthly, you’ll take that same $1000 x 24 / 12, for a total of $2000 per month.

Now you know how much you make each month.  Woo!

Is it enough?  Who knows?  We’ll get into that later.  In the meantime, spend some time thinking about ways you can make more money.  Do you have a talent or a hobby that you can turn into cash?

  • If you’re a craftsy type, make stuff and sell it on eBay or Etsy.
  • If you’re a writer, start a blog, sell articles on oDesk, or start writing for paid article directories.  Squidoo has a revenue sharing plan for your articles.
  • Facebook maven?  Start making Pages for companies.  They will pay for it.
  • Are you mechanically inclined?  Watch your local free market sites for lawn mowers and snowblowers that don’t run.  You can fix them up and sell them.
  • If you’re a clean freak, start a home-cleaning service on evenings and weekends.

There are always ways to make some extra money, if you are willing.  Sit down with a friend or loved one and brainstorm what you can do.  Write down anything you can do, you enjoy, or you are good at.  Remember, there are no stupid ideas when you are brainstorming.  The bad ideas will get filtered out later.

How could you make some (more) side cash?

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