Frugal Shopping: Tips for Cutting Your Grocery Bill, Part I

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      Frugal Shopping: Tips for Cutting Your Grocery Bill, Part I

      By Kim Tilley

      Here is a collection of strategies and tips for cutting your grocery

      bill. Some of these ideas I use religiously, others I am working on

      or struggling with. I have gleaned some of these from books, frugal

      relatives and my own improvising. By far the best resources are any

      relatives you have who remember the Great Depression (or check out

      cookbooks and stories from/about that time period) and The Tightwad

      Gazette books, my favorites!

      Start with strategies that you can implement without causing major

      revolt in your family, moving gradually to a goal of a lower budget

      for food that is healthy, wholesome and homemade. If I have left some

      out, please email Cheri with your hints and tips, she would be happy

      to add them to this article.

      I have tried to arrange these in order from least difficult to most

      difficult. I hope they make sense. This way, you can see the changes

      along the way and be willing to make more frugal choices as you and

      your family get more comfortable with this way of eating and

      shopping. Start with a few things and keep adding, soon you will see

      a HUGE difference in your food budget!

      1. Attitude of gratitude — A long journey begins with a single step

      and this is your first step. Begin with your own attitude towards

      being frugal, because it will impact the rest of your family. How can

      they be excited about changes if you aren’t? So start by being

      thankful for all that you have, even if your life seems far from

      perfect (Guess what? We ALL feel that way! ).

      2. Use Everything — when you are cooking, think about how you can

      get every last food mile out of what you are making. Meat bones and

      vegetable trimmings can be made into wonderful stocks. Leftover

      vegetables and meats can be thrown into the same stock for free soups

      and stews or put into pot pies, homemade “hot pockets”, crepes,

      casseroles, you name it. Look at food waste in an entirely new light,

      try to get every thing out of your food dollar!

      3. The Price Book — This is the most useful tool in making sure that

      every food dollar you spend is spent well. The basic idea of the

      price book is to have a system for tracking prices so that when you

      see something on sale, you will know whether it is really a good buy

      or not. I use a three ring binder and looseleaf paper. At the top of

      each page, I put several column headings: Date, Store, Item, Size,

      Price, Unit Price, Sale. At the top right hand corner of the paper, I

      put the name of the item (such as “bread”, “milk”, “cereal”, etc).

      When I see a sale or even a regular price, I write it down in the

      price book. It is easier to do this at home with store receipts or

      sale ads, instead of in the store, where some employees may mistake

      you for a competitor’s spy — it does happen! After a few months of

      tracking prices, you will know what is a good deal and what is not.

      The most important section of the price book is the unit price,

      because that tells you, no matter what size the item, how much you

      are actually paying per pound or ounce or other unit of measure.

      4. Bulk Buying — With the price book in hand, you will be able to

      bulk buy with much more confidence. Now when flour goes down to 49

      cents for a 5 pound bag, you will know that this is an excellent

      price and to stock up. Then when it goes back up over a dollar,

      you’ll still be using the flour that you bought for the lowest price

      and smiling.

      Bulk buying can be a little scary at first. Buying so much can be

      intimidating. How will I use this all? How will I store it? The

      answer is to get creative.Things that can be kept at room temperature

      can be stored under beds, in closets, anywhere. This is especially

      true of canned goods. Flour can be frozen (to prevent weevils) and

      then stored in airtight containers at room temperature.

      5. Use your freezer — Eventually you will want to have a deep freeze

      to stock up on good deals on meats and other frozen items. A freezer

      is a great investment and tightwad tool. If you can get an older one

      cheap, it may be a good deal if it is still efficient — 10-15 year

      old models are ok, but a 30 year old freezer will cost a bundle in

      energy. Check out newer, more efficient models and put the word out

      that you are looking for a freezer.

      We got our freezer (now 15 years old ) from my husband’s grandmother

      who found they just didn’t eat enough to justify having a big one

      anymore. It has served us well and saved us thousands of dollars on

      groceries, in the 5 years we have had it.

      6. Cut down/out on the junk food — If you can get the tribe to

      completely give up the soda, chips, cookies, candy, etc, good for

      you! We have been working towards this goal for some time now, and

      have managed to cut out soda (we still drink kool aid ), most cake,

      and alcohol (I consider this to be junk, you have to decide for

      yourself). We have cut down on baked goods, and I make any we eat

      from scratch. We still buy chips for lunches only, and enjoy popcorn

      and homemade pizza on our weekly movie night.

      7. Make it yourself — Ban those convenience foods! If you can’t

      totally cut out junk foods, make them yourself. A large homemade

      pizza costs about $2-$3 to make, compared to frozen pizzas which are

      typically $3-5 for a small size and delivery pizzas which run you

      about $8-20 each. If you bulk buy the ingredients and make the dough

      and/or sauce from scratch, it can be even cheaper to eat in (follow

      this link for pizza making recipes and photo instructions). Which

      leads us to the next idea:

      8. Cut down or stop eating at restaurants — Make it a special

      occasion to go out to eat rather than a common event. Eat out once a

      month and use coupons to cut costs even further.

      9. Clone your favorite brand name and restaurant recipes — This is

      not as hard as it sounds. Most popular convenience foods and

      restaurant foods were inspired by their homemade counterparts. Ther

      secret to recreating these foods well is to go back to the original

      homemade versions. Many basic cookbooks have wonderful recipes for

      homemade sauces, breads, etc. There are some great cookbooks that

      strive to duplicate some of the more favorite purchased foods. One of

      the best is called Top Secret Recipes by Todd Wilbur. He has three

      books out with more in the works. Click here for more information or

      to order through

      10. Eat less meat — Does spaghetti really have to have all those

      meatballs? Does your pizza really have to have all of that meat on

      it? Only you will know for sure what your family will miss and what

      it won’t. Many other cultures use meat sparingly in their dishes.

      Check out Asian and Indian recipes in particular. Try to think of

      meat as an accent to the dinner rather than the main course. If this

      is too difficult, try cutting portion sizes of meats and adding more

      side dishes to compensate. There is always a way to cut down on meat


      11. Stretch Meats — You may be able to get away with extending your

      meat by mixing in extra veggies, grains or even TVP (textured

      vegetable protein). TVP is made from soybeans and there are quite a

      few restaurants that use it, so it may be more familiar than you

      think (it’s also very healthy). It comes in chunks or crumbled. It is

      dry and can be rehydrated before using or in the actual recipe you

      are using it in. You can hide it best in ground beef dishes,

      especially, dark ones, like chili. If TVP is not an option, stretch

      meats by cutting amounts in recipes and adding more beans, veggies or

      grains to the dish until your family complains, then ad back in a

      enough to make them happy.

      12. Use your leftovers — Get a free meal by saving those leftovers.

      If you think you will forget about them, label them and freeze. On

      leftover night, have a smorgasbord. You can also create “party trays”

      with smidgeons of this and that arranged prettily. Restaurants offer

      these, why can’t you?

      13. Pack your luches — This is a great way to use up leftovers.

      Lunches don’t have to be boring either. Think of items you might

      order at a deli and duplicate them at home. I send the hubby and kids

      with homemade hoagies, pitas stuffed with tuna, BLTs, pigs in

      blankets, cold pizza (they love this), bologna burritos (just a

      bologna sandwich on a tortilla instead of bread), and homemade hot

      pockets. I always have them participate in the lunch decisions or in

      actually making the lunches. This helps stem complaints. I include

      nonmessy fruits like bananas, apples and grapes, dried fruit, trail

      mix, popcorn, chips and homemade goodie — cookies, pudding, rice

      krispy treats, etc. Click here for lots more creativ brown bag lunch

      tips, ideas and recipes.

      14. Take drinks with you — If you are working and spend money on

      coffee, buy a thermos and take your own. Take along water or tea in a

      big jug on outings, especially during the summer months — this will

      help you resist the temptation of stopping at a fast food joint and

      ordering an overpriced, undernourishing soda. Pack drinks for the

      kids if you pack their lunches. When I did the math with my price

      book, I found to my amazement that the half pints of milk from the

      subsidized milk program are much more expensive than sending milk I

      buy at the store! Here a half pint (1 cup) of milk at school costs 25

      cents, but the milk I buy at Aldi is $1.79 a gallon, or 11 cents a

      cup. I can send my kids to school with twice as much milk and still

      save money.

      15. Fill up on healthier foods — As you may have noticed from the

      selection of lunches above, I try to include healthy foods in the

      kid’s lunches. I try to offer fruits and popcorn as snacks, rather

      than junk food, I offer them water between meals with the occasional

      Koolaid. I buy whole grain breads only and try to make mostly whole

      or half white/half whole grain baked goods. Any change is better than

      none. Whole grains and healthy foods fill you up and nourish you. You

      will eat less and crave less because your body is nourished more.

      Think of wholesome foods as an investment in your health. You may

      also find yourself visiting the doctor less often.

      Some suggestions for putting more healthy foods in your diet: try

      eating brown rice instead of white, wheat bread instead of white,

      offer water between meals instead of koolaid and soda (and try to

      actually drink 8 glasses of water daily), keep fruits on hand instead

      of candy and cookies, fix veggie trays and dips for snacks instead of

      offering chips. These little changes, done daily can add up to big

      savings in money, loss of weight and better health. For more ideas

      and recipes, check out the Fit & Fabulous channel.

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Budget101 Discussion List Archives Budget101 Discussion List Frugal Shopping: Tips for Cutting Your Grocery Bill, Part I