Some readers have asked for a heads-up when I have magazine articles out. Right now I do: the cover story in the June issue of All You magazine.
Should have put this up sooner since it’s already almost July (!), but better late than really late.
“Save $100 on groceries this month” is a topic that appeals to just about everyone who’s worried about food prices. And we should be worried: Our overall grocery bills ]will rise as much as 4% overall in 2013, according to the U.S. Department of Agriculture.
Food is a fixed expense – you can’t live without it! – but it’s one with a fair amount of wiggle room. You probably can’t convince your family to eat less. But suppose just a little creativity allowed you to shave $100 off your grocery budget each month.
What could you do with an extra $1,200 a year?
The virtual shopping trip focuses on specific, innovative ways to save, i.e., not just “clip coupons” and “shop the sales.” Every tip may not apply to every family, but the strategies are varied enough that most people will find at least some ways to cut costs.
Also in All You
Among the other articles in the June issue:
Cut summer cooling costs: Did you know you’re supposed to inspect the ductwork of the AC unit for cracks? Neither did I. (Not that we have one up here.)
Little upgrades that get big results: A batch of DIY projects that cost anywhere from $25 to $1,000 and add considerable value to a home.
Fabulous fashions in popular stores: This summer’s trends are bold florals, tropical touches and “sherbet hues.” You’ll pay a lot less when you shop the All You way, i.e., at retailers like Kohl’s, T.J. Maxx, Old Navy and Marshalls.
How to be a great griller: Mmmm…citrus-herb grilled vegetables, Parmesan-lemon mahi mahi, grilled sweet potatoes with chipotle dip and peach-ginger chicken thighs. And as a corollary, there’s…
Strategies: Tips on what to do with grilled chicken: Use these recipes to get another fabulous meal out of last night’s leftover bird.
One week, five easy meals: One shopping list = five simple yet innovative dishes.
Coupons!: As always, the magazine is bristling with Qs and “bonus saving” coupon codes. If you use them all you’d save $29.59.
Readers: What are your favorite ways to trim the grocery bill?
Related reading:
- Goal-oriented groceries
- Garbage in, supper out
- Chowder: It’s not just for breakfast anymore
- Don’t throw it out until you’ve smelled it
Buy what is on sale. Base your meals on what is on sale.
Use a coupon.
Use what you already have.
Make a list or circle items on the sales flyer prior to leaving the house.
Substitute if you are missing an ingredient. EX: 1)no onions, use dry onion soup; 2)no noodles, use rice.
Make a second meal out of the leftovers, which we call planned overs. This will also reduce time spent cooking in the kitchen.
Have a no meat or soup night at least once per week.
Those leftover tablespoons of veggies, or beef, or gravy all go into a freezer container until you have enough to make some soup with only minor additions.
Go to the grocery store less often.
Forget store and brand loyalty – shop for the bargains: frozen food at Dollar Tree, canned or fresh veggies at Aldi, short dated items at Rite Aid, etc.
Read old cookbooks for new ideas, portion sizes, different food combinations (I’m not eating any of the Jello and mayo combinations, in full disclosure).
Buy short dated meats.
Don’t cook meals that require 27 ingredients.
Check the stores for unadvertised sales/specials and be open to changing your plans.
Plant a garden, if you have some space (using last years seeds that you bought cheap).
Perform a Friday refrigerator clean out and pitch out questionable food, cook or freeze stuff that is on it’s way out, and really just see what you already have prior to planning a shopping trip.
“Planned-overs” — I like it.
Thanks for sharing the other tips.
You are in good company, Donna. My cousin, Mindy Finklestein, has an article published in the same issue. She was a victim of gun violence as a teenager working at a Jewish Day camp several years back. It’s a good article. I haven’t read your article – I was so overwhelmed by my cousin’s article and my lunch hour was over.
On this subject – My husband was nagging at me because I recently spent a good chunk of money sprucing up our home. (new floors that don’t stress me out, new paint that is washable). I asked him if he knew exactly how frugal I had become. When I told him I used over 30 coupons on my last grocery trip he piped down. Last week I purchased over $50 of groceries for $12 with Register coupons worth $6 to spend on my next order. I look forward to reading your article. PS. I love the idea of planned overs too…
$50 for $12? I’m impressed! And what a coincidence that your cousin is in the same issue.
I am a BIG planned over person. i get 7-8 meals from a 4ish lb chicken. Several are standard roasteed but others turn into fajitas, stoganoff, ceasar salad……Then the carcas becomes soup.
I addition I often batch cook things like black beans, lentils, lasagne, various stews. I tend to be lazy at night and just pull previously prepared stuff from the freezer and add a salad and/or veg.
The Dollar Stores in my area are putting in refrigerator and freezer sections. It’s Food Heaven!
There is a lot of weird stuff from countries I’ve never heard of, but there’s also national brand name food. Texas Toast for a buck a box that costs 4 times as much in the supermarket.
Each week I try one item I’ve never seen or would never buy otherwise. If it’s horrible, the cat will eat it.
I like this magazine because – and don’t laugh – the photography is so pretty.
The photography makes everything look delicious. Even the clothes.
Planned-overs is my way of cooking. Usually, I cook enough meat for 4-12 days/meals. Not many dishes give me only one meal. I can remember cooking one chicken breast at a time…in the oven! What was I thinking? However, cooking more meat at once for a single person is the only cooking habit I had to change. I love my freezer for saving money. I love my dehydrator for saving money.
Just started using a dehydrator myself and I like the results.
If you find deals on celery, onions, or bell peppers, you can dice, dehydrate, store in a Ball canning jar and save money, freezer space, and shopping time. of course, you can dehydrate just about anything. Those three are really when cooking because prep time is already done for me.
The magazine was removed from the shelves on Friday and replaced with the July issue…drats.
I usually try to turn one meal into two without buying anything else. The second meal has scrounged items with it but hey, I look at it as a free meal and I usually don’t have to cook.
I’m struggling with the grocery budget but I see it as just another chance to improve. Sure, that’s what I will keep telling myself.
We all have room for improvement. Some of us, well, some of us have more room than others.
Planned-overs is a good word. It’s pretty much all I do. Oven-fry bone-in chicken breasts, and eat them on Day 1 with mashed potates and a sauce. Debone the extras and store the meat. Slice some and have it Day 2 as chicken club sandwiches. Mince up what’s left and have it Day 3 as fried rice with chicken.
Italian meatballs with spaghetti on Day 1 becomes Italian subs on Day 2, and the leftover meatballs can be minced up and served over macaroni as beefaroni on Day 3. Chili on Day 1, burritos on Day 2, chili dogs on Day 3. In both cases, make a huge batch and freeze some for another day.
This can go on and on.
Great minds think alike, or at least similar.