When gas prices go up, we’re more mindful about the fuel we consume. When food prices go up, shouldn’t we do the same? These days we’re demanding more from our food budget, but coupons and flyer specials can only go so far and meal plans don’t always go as planned.
To help out in the kitchen and the budget, we’ve got some saving strategies and food ideas to try.
Properly package and store food. Stop throwing out food by learning how to properly store and package it to prevent spoilage. For instance, don’t trust the flimsy plastic wrap to ward off freezer burn — wrap meat in heavier plastic, foil or freezer paper. And what about bulk foods? Don’t let excess air make things go stale — repackage into smaller containers instead. (See 10 food storage mistakes — and how to fix them for more tips.)
Mind your portions. Are you cooking — and perhaps eating — more than you intended? One way experts say we can save cash is to mind our portion sizes. For instance, learn how much dried rice or pasta is needed to serve four people rather than eyeballing it.
Same goes for meat, which can one of the more expensive parts of our diet. Get to know the right portion size so you aren’t overeating or overspending. Try slicing meat prior to serving – it will look like more and you won’t feel deprived.
Do it yourself. If you can take apart a chicken, you can save money if you buy a whole bird instead of pricier boneless, skinless pieces. (Plus the bones make great soup!) You can also save on prepared and convenience foods with a little DIY and it’s better for your health.
Want to learn the right techniques? Try cooking classes or demonstrations in your area, or look to cooking school websites or YouTube.com for online videos.
Use as much as possible. Many people throw out bones and vegetable trimmings that can still be put to good use. For instance, chop up broccoli stems and cauliflower leaves for stir fry or steamed vegetables. Stale bread can make tasty croutons, bread pudding or bread crumbs (simply blast in the food processor and add your favourite herbs).
If you do remove the edible peels from vegetables, freeze them for future soup stock.
Stock up on low-cost staples. Whole grains like oats, rice, quinoa, millet, couscous and bucket wheat are inexpensive, especially when purchased in bulk. (You can cook them ahead of time and freeze them too.) Legumes are less expensive than meat per serving, and frozen edamame beans are packed with protein and healthy fats. Frozen vegetables can fill out any meal or top a salad.
Watch the sales — a can of tuna, chicken or salmon has many uses from sandwiches to salads when you’re running short on time. Canned legumes offer a quick way to add protein to any meal or make a cheap stew. (For more ways to stock up on inexpensive ingredients, see What’s in your cart?)
