If you’re like me, you’re probably at the store right now buying food for dinner because you didn’t plan ahead. Well, that’s a budget killer! So, here’s a few helpful tips from the Kids Activity Blog to help you stick to your family’s food budget:
~To curb impulse buys, create a 30-day shopping list. So, plan your meals and list all the ingredients you’ll need.
~Research the prices at different stores – you can download Nikki’s spreadsheet to get started. Nikki’s Price Comparison Spreadsheet
~Then ONLY shop from the list. If it is not on the list DO NOT BUY IT.
~Shop at Discount Grocery Stores whenever possible.
~Go meatless 1-2 nights a week. Yay for dry beans! They are VERY cheap and filling.
~Eat out rarely if ever!
~If you are going to eat out, order water. And go on nights there’s a special or check your newspaper for discounts and grand openings.
~Eat before you go grocery shopping. It’s harder to resist a temptation buy when your stomach is growling.
~Buy generic. Many times this is considerably less than the alternative even if you have coupons.
~Use coupons if you prefer something name brand and only if you buy that item regularly. Also, ask if your grocery shop has “double days”.
~Rather than buy a newspaper for the coupons, go to your library and ask if they mind if you clip theirs.
And here’s a great, inexpensive recipe idea from Angela in Mount Pleasant:
Easy-Peasy Chicken Pot Pie
Boil chicken and cut up
Line deep dish pie pan with pie crust
Mix a can of Veg-All with Cream of Chicken soup and chicken pieces
Add salt and pepper to taste
Top the bottom layer with mixture
Add top pie crust
Bake at 350 degrees until pie crust golden brown
Cost: About $10
Extra Tip: Use leftover Rotisserie chicken, pot roast, or turkey for this quick, simple and inexpensive dinner!
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