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“In absence of clearly defined goals, we become strangely loyal to performing daily acts of trivia.”
Author Unknown

Sometimes it’s easy for me to sink into cooking and shopping apathy. I get really fired up about making frugal, whole food a priority for my family, but then I get distracted, or discouraged, or burnt out (especially if I tried too many new things at once).

That’s one reason I’ve tried to keep a minimal grocery budget. While we could certainly lower it if we needed to and probably raise it if we wanted to, I’ve found that keeping our budget small helps keep me creative and (usually) waste-free in the kitchen. It also helps give me a realistic perspective when it comes to healthy cooking. When I have a smaller amount of money to spend, I tend to spend it more wisely and strategically (proof found by comparing my shopping carts at the beginning and end of the pay cycle, haha).

Another practice that keeps me fired up but realistic about our food is making goals. At the beginning of the year, I made several goals I wanted to accomplish by the end of December. It being nearly halfway through the year, I thought it was a good time to revisit them. Summer is about to start, and I think it’s a good time for us to remember what we set out to do.

1. Once a month shopping and planning

This is still working beautifully. I try to do most of the shopping for the month in one big trip to Aldi then I supplement it the rest of the month with trips to Kroger, Walmart, Whole Foods, and Trader Joe’s.

2. Farmer’s Market 1-2 times a month

So I’ve been to the Farmer’s Market once so far this year. Epic fail as far as my goal was concerned at the beginning of the year, but I think ultimately I’m happy with that choice. Our market is a bit of a haul from our house and slightly sketchy, so I prefer going with Chris in tow.

But let’s face it, the guy can think of about a thousand things he’d rather do than walk around the farmer’s market and carry my shopping bags. Cant really blame him.

Anyway, our local produce guy just opened up shop down the street, so I’m looking forward to visiting him more frequently, and I’m also considering joining a CSA. A huge percentage of our weekly budget goes to produce anyway, so I think investing in one might work out. But that’s a project for next year.

Meanwhile, I’m still sticking to buying grassfed and/or local beef, although our egg and chicken resource dried up over the winter.

3. Couponing

I’ve been using coupons as I find them for food we already eat. Not trying to be an extreme couponer here, but I’m happy with it.

5. Container garden

Containers are planted, and per my friend Tracy’s suggestion I only planted produce that has a good track record for doing well in containers – lettuce/greens, herbs, and cherry tomatoes. I probably spent  just under $20 to get everything set up, so I hope to at least “make” that much produce. We’ll see how it goes.

7. Sprouting

My mother-in-law generously sent me a variety of sprout seeds from their local store, so I’ve been making fresh sprouts for our soups and salads. Sprouts are pretty inexpensive and packed with nutrients, so I’m lovin’ it. Thanks, Mom.

If you’re curious about sprouting (or wondering what on earth it is), I like this post/tutorial.

WHAT ABOUT YOU?

How are you doing on your goals this year?

Cheers,

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{Parmesan Pasta & Veggies}

{Read part 1 and part 2  here.}

I think anyone charged with the responsibility to feed other people gets stuck in ruts. We fall back on old standby’s, which is great (especially since old standby’s are usually favorites), but if we’re looking to trim food expenses or if we’re just plain bored, it’s nice to have some new ideas.

Here are a few of mine, and I’ve included some instructions for making large amounts at a time. These meals were chosen because they fit three requirements: (1) they were more frugal than typical fall backs (for example: the breakfasts are cheaper than milk and cold cereal; lunch packed in a bag is cheaper than eating out), (2) they were still fairly easy to prepare, and (3) are made with mostly simple, whole ingredients (which may or may not be more expensive, but will keep you fuller longer and give you better nutrition).

Breakfast

At Home:

• Oatmeal
• Eggs & Toast (To make large batches of toast: place slices of bread on a large cookie sheet and bake in the oven at 450 degrees Fahrenheit for 3-6 minutes. Watch carefully to prevent burning)
• Toast & Spreads
• Sweet & Spicy Breakfast Hash
• Yogurt & Granola or Chopped Fruit (You can buy large amounts of yogurt at Costco, Sam’s Club, or Aldi; or make your own a gallon at a time)
• Applesauce & Granola (Unusual combination, but delicious and filling. As an added bonus, applesauce is typically less expensive than yogurt)
• Slow Cooker Sweet Potatoes

{Chocolate No-Bake Energy Bites}

On-the-Go (for working adults, school age kids, etc.):

• Fruit (Apples, pears, bananas, and grapes are all very easy to grab and take with you)
• Homemade Trail Mix (Usually less expensive than buying pre-mixed trail mix. You can buy large amounts of your choice of nuts, dried fruit, chocolate chips, etc. – whatever fits your preferences. Then mix them all in a large freezer bag or container – a flour canister works great here)
• Yogurt (or Applesauce) & Granola or Chopped Fruit (see above notes)
• Chocolate No-Bake Energy Bites

Lunch

At Home:

• Leftovers
• Soup & Bread or Crackers (This can be made in the crockpot overnight or cooked in large quantities then frozen in plastic containers or glass jars; click here for a bunch of super frugal soup recipes)
• Pasta Salad (Heavy on veggies, light on meat)
• Burrito Bar (Stack of tortillas + refried or seasoned beans + shredded cheese + salsa + other desired toppings)
• Taco Salad over Rice
• PB&J & Carrot Sticks
• Potato Salad & Sliced Fruit

{Better Beans & Rice}

On-the-Go:

(Honestly, you can do the same things, just adjust it to be easily packed. )

• Soup & Bread or Crackers (Here’s a simple, BPA-free way to pack soup for lunch)
• Leftovers
• Pasta Salad (Heavy on veggies, light on meat)
• Burritos (made ahead of time and packed in foil in the freezer)
• Quesadillas (Cheese and tortillas heated in the microwave at work, then dip them in salsa and sour cream)
• PB&J & Carrot Sticks
• Potato Salad & Sliced Fruit
• These Easy Lunch Box Meals
• Fruit (Apples, pears, bananas, and grapes are all very easy to grab and take with you)
• Homemade Trail Mix
• Yogurt (or Applesauce) & Granola or Chopped Fruit (see above notes)
• Chocolate No-Bake Energy Bites

Dinner

• Any of these Beans & Rice dishes
• Baked Potato Bar (Bake a bunch of potatoes, then set out a bunch of toppings – cheese, sour cream, butter, green onions, crumbled bacon, ranch dressing – and serve with a big salad)
• Any of these  or these Slow Cooker Freezer Dishes (Served over rice or potatoes)
• Chicken Caesar Salad (Serve with garlic bread)
• Soup & Bread or Crackers (again, check here for a bunch of frugal recipes)
• Mostly Meatless Hearty Chili (Served over rice)
• Any of these Lentil (Meatless and Almost Meatless) Dishes
• Rivithia (Chickpea Soup – one of our favorites. Serve with crust bread or crackers)
• Parmesan Pasta & Veggies

{Mostly Meatless Chili}

In reality, most of these meals (and the suggestions in the previous posts) are handy for people feeding any number of mouths. No matter how many people are gathering around your table – even if it’s just you for now – if you’re battling with a tight budget, you’ll find that a little bit of planning and a handful of frugal recipes are some of your best weapons.

WHAT ABOUT YOU?

What is your favorite frugal meal to feed a crowd?

Cheers,

P.S. For more frugal inspiration, check out Frugal Friday!

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We slid into a rhythm here, and with rhythm comes peace, and with peace comes the anticipation that something is going to happen to throw it all off. That’s okay with me, because the reality is I get bored after several weeks of the same routine. However, for the moment, I’m enjoying it. We’re spending long morning hours at the park, at the library, visiting with friends, and secretly I’m on a mission to wear my oldest boy out so he’ll sleep well when we get home.

And when we get home and the kids crash for naps, I start to work… assuming I don’t accidentally crash on the couch. Besides the routine work that fills nearly every day (laundry, cleaning, dinner, my part time job working from home, miscellaneous administrative work, the list goes on), I started joining Money Saving Mom’s 4 Weeks to Fill Your Freezer. I mentioned that earlier this week, but I wanted to show you a little of what that series has sparked in my kitchen.

Recently, Crystal shared that she freezes peanut butter and jelly sandwiches for quick lunches on the go. Since I try to pack Chris’ lunch almost every day, I’m gave it a shot.

UPDATE: Used these for bag lunches this week, and they worked like a dream. So quick, so easy; I plan on doing it again.

Can I talk for a minute about peanut butter and jelly?

I know everyone has their preferences and budget, but I’ve decided to be a PB&J snob. We don’t just have peanut butter and jelly. We have the healthified version, bought/made as cheap as I can get it – because, you know, the wonderful thing about PB&J is that it’s easy and cheap.

Not everyone reads the labels on their food, so I just want to point out a couple of problems I have with the regular ingredients. As part of my frugal-but-healthy guidelines, I try not to buy food made with hydrogenated oils or high fructose corn syrup. Classic peanut butter and jelly (and bread, for that matter) has both. So we buy natural peanut butter, made with only peanuts and salt (yes, it’s the yucky stuff with a thick layer of oil on the top that you have to stir in). At this point we don’t buy organic, but I’m impressed with how widely available more natural versions of peanut butter have become. Even some Aldis, which usually only carry one kind of each food (classic discount store procedure), carry natural peanut butter.

You can see in the photos of my somewhat unevenly sliced bread that I’m that woman who bakes most of her family’s bread (not everyone wants to, I know) (but if you do, my favorite recipes are here and here). This helps keep weird oils and corn syrup out of our bread, and is dirt cheap even compared to buying generic white bread. I’ll admit I pay a little too much for the jelly – only purchasing fruit-sweetened varieties. But I offset that cost by usually making peanut butter and raisin or honey sandwiches and saving the jelly for… well, I guess “special occasions” and PB&J don’t go in the same sentence. But you understand.

I just wanted to share a little bit about how higher quality ingredients fit into our cheapskate budget and why I decided to go that route. I’m not above eating plain old PB&J, but when we can we choose healthier ingredients.

After making the sandwiches, I felt inspired enough to whip up a double batch of chocolate chip cookies and freeze half of it (well, what was leftover after my terrible but delicious raw egg devouring habit subsided).

So far in my freezer I have:

• Chicken Stock
• Mashed Potatoes
• Cinnamon Rolls
• Chocolate Chip Cookie Dough
• Peanut Butter & Jelly Sandwiches
• Homemade Whole Grain Waffles

This has been a frugal, healthy experience for us because homemade treats are now much quicker to make, so I’m not tempted to buy packaged foods to satisfy sweet cravings. And it’s been a practical use of my time because I just make the freezer meals along with making dinner or baking bread. Since I’m already in there, it’s not a big deal to add a few more minutes of cooking and get several meals’ worth of food pulled together instead of only one.

WHAT ABOUT YOU?

Have you ever frozen peanut butter and jelly sandwiches? How’d they turn out?

Cheers,

P.S. Don’t forget to check out freezer cooking ideas at Money Saving Mom!