Frugal Tips – Feeding Our Family of Seven For $150 a Week

The only thing that seems to be a certainty these days is that gas and grocery prices are going up. While my husband has a good job in a reliable field, we are working on becoming debt free, so every penny counts. Frankly, even if I was filthy, stinkin’ rich I wouldn’t want to spend more money than I had to. So, here is how my family saves money on groceries each month without scrimping on the quality or healthfulness of our food.

There are seven people and one very large (130 lbs) dog in our family. That means diapers, formula, and dog food along with the regular groceries for meals and snacks. For all of this we spend approximately $150 a week on average.

1. The first thing I do is make a menu for two weeks worth of meals and a list of desserts and snacks I want to make for those two weeks. Here is a sample of our  Menu and a Desserts and snack list.

2. I try and incorporate at least one meatless meal per week into the menu. I try to make it a fun and healthy meal that I know my kids will like, for example, broccoli ranch pizza is a kid favorite around here.

3.I make a lot of homemade breads and other baked goods.While there are a few convenience items that I do regularly purchase, I try to keep them to a minimum…like one or two items.  Not only does this save money but it is healthier.Especially where bread is concerned. Bread prices are creeping up, and most breads still have high fructose corn syrup and an ingredient called L-cysteine which is derived from human hair and bird feathers (yuck). Read more on that  here or simply type it into a search engine and see what comes up…it’s gross.

4. Drink water, iced tea, lemonade that you can make yourself and avoid sodas and other beverages that can add extra cost to your bill and aren’t very healthy anyway. We do purchase fruit juice (100 % juice…not juice blends) if they are the frozen kind you mix yourself or if it is on sale.

5. I make a grocery list from my menu and lists (I also keep a running list on the fridge where I can jot down items that I need throughout the week). I try and incorporate meals into my menu that I already have some ingredients for in my pantry.

6. Try to keep the pantry stocked with staples like flour, sugar, yeast, cornmeal, etc. I have two ways that I accomplish this. One is to pick up an extra item or two for the pantry on each shopping trip to keep from running out. We also make the occasional trip into Sam’s Club for bulk items. We try to make those trips only once every three months which keeps our overall grocery bill lower (but is higher than normal for that particular month).

7.Shop “no frills” stores like Aldi and use coupons when you can. Typically, we use coupons for items like toothpaste, soap and razors. Coupons are difficult to use in the town in which I live.  Our local retail managers seem to have acquired the unsavory practice of watching the circulars to see which coupons are out and raising the prices accordingly so that we do not save any money. This is why my money saving methods do not rely on coupons.

8. Shop every two weeks. This works well for us because my husband’s workplace is on a bi-weekly pay scale. Also, the less times you run to the store, the less money you will spend overall.

9. I have a dog breed that must have some amount of meat in her daily diet and cannot rely on plain dry dog food alone. However, feeding only canned dog food would cost a fortune for a dog her size. So we mix can food with dry food which makes it go farther, and keeps her healthy and happy. We buy dog treats in our bulk shopping trips and they usually last until the next bulk shopping trip.

10. You can cut cost by buying generic formula from Costco or some other warehouse club. If you have a baby with digestive issues (like we do) and must use a brand name formula (like Enfamil) you can usually sign up on their website and they will send you a stack of coupons each month for about $5 apiece usually about $20 worth  each month.

Also, this doesn’t really help save money, but I find it useful to keep my shopping list fairly well organized. This keeps me from getting confused and missing items on my list, or from buying duplicates by accident and also saves me time in the store.

These methods have drastically reduced our grocery bills. It takes a little time to find all the methods that will work for you and your family, but you can work on one small area of your grocery bill at a time until you get the bill down.

I’m sure there are a lot of other ways to save money and I’m interested in hearing yours! 🙂 So…how do you save money on groceries each month?

Novice’s Guide to Purchasing Asian Ingredients – Fish Sauce

I remember trying to figure out how to stock my kitchen with staples to cook some of my husband’s favorite dishes and feeling very overwhelmed.  There are so many different things, so many varieties…it can be confusing. In fact, sometimes it’s still confusing.

If you are interested in cooking Asian foods this guide may help you sort it out. I can’t offer a comprehensive guide encompassing all the different ingredients…frankly, that would take more days and pages than I could possibly put together. Instead I will try and tackle one or two ingredients at a time.

Fish Sauce

Fish sauce is a staple ingredient in most Southeast Asian foods. There are also Japanese and Korean varieties.

If you are buying fish sauce to cook a Vietnamese dish, try and find one that is a dark amber color and has the words nuoc mam on the label. It is made from fermented anchovies, salt and water.

The delicious sauce (also called nuoc mam) served in Vietnamese restaurants  along with the fried egg rolls and some of the other dishes that are often popular is made from fish sauce, vinegar, lime or lemon juice, sugar and sometimes chilis and garlic. This sauce is primarily used for dipping but the plain fish sauce is typically used for cooking.

In the Philippines, anchovies, shrimp or other small fish are fermented in a process that takes many months to make a paste-like substance called bagoong. The by-product of this is a yellowish liquid called patis…the Filipino fish sauce.

In Laos fish sauce is called nam pa and in Thailand nam pla. Both are very similar to the Vietnamese version. There is also another version in Laos called padaek which has some solid fish pieces in it.

Fish sauce in Japan is called Ikanago shoyu. Miso (seasoning) is usually made from fermented soy, rice or barley.  Ikanago shoyu is a regional version of miso made from the sand lance and used to season hot pot dishes. This is

Fish sauce in Korea is called Jeotgal and is made from anchovies, but is primarily used in kimchi.

I’m sure there are probably a lot of other varieties and uses that I did not include, but hopefully this will give you some idea of what to get so that you do not feel overwhelmed in the Asian market.

Also, I know I’ve said in the past that there is no substitute for fish sauce, and in my opinion that holds true. However, in a pinch there is a recipe you can use if you can’t find fish sauce or if you run out suddenly.

Mix one part soy sauce to four parts anchovies and simmer in a saucepan for 10 min. Strain this through a sieve to extract the solids. I do not guarantee the flavor of this recipe, as I’ve never actually tried it…never been in that bad of a pinch. 😉

And here are a few online sites you can buy fish sauce:

eFoodDepot.com

Asianwok.com

Pacific Rim Gourmet (expensive)

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Kitchen Tips – Emergency Substitution List

Ever start a recipe, get halfway through preparing it only to discover that you were missing an ingredient? Yeah…me too. With the rising cost of gas prices, I hate having to run to the store for just one thing. So here is a list of emergency substitutions that may reduce the need  to run out to the store. I hope this helps you as much as it helped me. 🙂

Allspice: 1 tsp = 1/2 tsp cinnamon + 1/2 tsp cloves

Self-rising flour: 1 cup = 1 cup minus 2 Tbsp all purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt


Self-rising cornmeal: 1 cup = 1 cup plain cornmeal minus 2 Tbsp plain cornmeal + 1 1/2Tbsp baking powder + 1/2 tsp salt

Honey: 1 cup = 1 1/4 cup granulated sugar + 1/4 cup water

Sweetened condensed milk: 1 can= 1/3 cup + 2 Tbsp of evaporated milk + 1 cup sugar+ 3 tbsp butter; heat until butter melts and sugar dissolves

Cake flour: 1 cup = 1 cup – 2 Tbsp all-purpose flour

Cornstarch (for thickening): 1 Tbsp = 2 Tbsp all-purpose flour

Baking powder: (Version 1)1 tsp = 1/4 tsp baking soda+ 1/2 tsp cream of tartar

(Version 2) 1 tsp = 1/4 tsp baking soda + 1/2 cup buttermilk, sour cream or yogurt (to replace 1/2 cup of liquid called for in recipe)

Granulated sugar: 1 cup = 1 cup packed brown sugar or 2 cups sifted powdered sugar

Corn syrup: 1 cup = 1 cup granulated sugar + 1/4 cup liquid

Unsweetened chocolate:  1 oz square = 3 Tbsp unsweetened cocoa powder + 1 Tbsp butter, margarine or oil

Whole milk: 1 cup = 1/2 cup evaporated milk + 1/2 cup water

Buttermilk:  (Version1)1 cup= 1 Tbsp lemon juice or vinegar + enough whole milk to make 1 cup (let it stand 5 min. before using)

(Version2) 1 cup = 1 cup whole milk + 1 3/4 tsp cream of tartar

(Version 3) 1 cup = 1 cup plain yogurt

I hope these are of some use to you. 🙂 Keep in mind that there are some recipes that do not work well with substitutions, some of these are only meant to be used if you find yourself in a pinch.

Thanks for stopping by! 🙂

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