Healthy food on a tight budget

[Owlie]

I'm going to be living off student loans for the foreseeable future. Therefore--super-tight budget, in a small and rather backward town (it makes Cincinnati look almost forward-thinking by comparison!). I'm going to be cutting my meat consumption a little bit and forcing myself to eat eggs and beans. But I'd like tasty things too. Anything else? This should not be so difficult, but it's so much cheaper to buy crap!

[nscrbug]

Rice, quinoa, oatmeal (yes I've eaten oatmeal for dinner :p), PB...these are all foods that are relatively inexpensive, yet can be stretched to last a while.

[indysteel]

I actually find the processed crap to be pretty expensive. Thinks veggies, lentils, beans, and grains, with meat being a treat or "side dish. Plan your meals and grocery visits in advance, preferably a week or two at a time. Buy dry goods in bulk. Plan your meals around grocery sales (esp. on meat) and coupons. Freeze leftovers and/or get some lunches out of them. Don't throw fresh food away; use it creatively before it goes bad.

[jessmarimba]

It's taken awhile, but I've started to figure out when things will be marked down at my grocery store, so the few times I eat meat I can buy it at a pretty decent price (I am a meat snob too - no hormones, etc. so I can't afford it at full price!) Then I just cook right away and adapt my meal plan for the week or freeze it til I can figure out what I want to do with it.

Lunches are still sort of random and based on whatever I'm craving (lots of soup lately, oddly enough), but breakfast is yogurt, frozen fruit, and a little of the Kroger "Natural" cereal (some kind of granola) and dinner is usually salad or pasta (kroger has frozen ravioli & tortellini that is cheap and very good).

I don't get very creative. I'm usually so hungry by the time I get to eat dinner that I don't want anything that takes more than 10 minutes to prepare. I stock up on frozen fruits and veggies when they're cheap and have gotten pretty creative with crock pot recipes in the winter. Just a little bit of meat and whatever veggies I have on-hand. I have a tiny $6 crock pot and it works well for 3-4 meals for me.

[surgtech1956]

I agree, oatmeal(I too have eaten oatmeal for dinner), PB(grilled PB&J sandwich, yumm), lentils and dried peas to make soup, fruit - whatever is on sale(and in season), eggs, love the frozen pasta too(ravioli and tortellini), pierogies. Most of the grocery stores around us sells the roasted whole chickens, we'll buy one of these, cut it up and put in baggies = to add to salads, make tacos, etc.... I hate processed food and think its more $$$.

[azfiddle]

If you have access to tortillas, I ate of lot of corn tortilla quesadillas with lots of veggies and salsa during my student days.

Eggs are relatively cheap for protein...and a whole chicken is a much better buy than pieces. It's cheaper by the pound, you can get several meals plus a carcass for soup out of it.

And buy produce that is in season.

[ultraviolet]

I'm not big on the carby stuff, but I'm sure you can get lots of recommendations on that front from others. As far as meat goes, always make it a point to check out the clearance/markdown meat whenever you're at the grocery store. Buy any "good deals" you find, take them home, repackage them as single servings if needed, and freeze them.

Sometimes I find nothing, sometimes I bring home several lbs. of meat at a deep discount. A few weeks back I found five packages of pre-marinated chicken breasts for 99 cents a piece. I bought all five. One package is enough for one dinner and 2-3 lunch salads over the following few days. Not a bad yield for 99 cents. At various other times, I've found whole organic/free-range chickens at 50-70% off. That's another multi-meal affair...I eat the thighs and legs for dinner after roasting, pull the meat off of the breasts for salads, use the carcass for stock to make soup or to flavor other foods.

It takes some looking, but it is totally possible to eat well on a budget. This has actually become sort of a game to me over the years. It started as a necessity just out of college, but now seeing how little I can spend on groceries while still eating a whole foods diet is almost a form of entertainment.

[Owlie]

Alas, azfiddle, we in Ohio haven't figured out Mexican food in big cities, let alone tiny towns. Maybe I can get a salsa and tortilla exchange going with DBF in returns for cans of Skyline chili!

I'm quite happy with rice and oatmeal (I have a small supply of leftover steel-cut, and will have to ask DBF's method of preparing rolled because I actually like it), I didn't particularly care for quinoa (and this isn't a part of the country where you're likely to find anything too "ethnic"), and will have to get used to beans and eggs. Bring on the salsa!

I know I can stretch a pound of flank steak out over four meals, and a package of chicken breasts out over six at least. Good call on the whole roasting chicken. I make a lot of soup in winter, so saving my buying chicken stock is a good thing--and it's something I don't have to pay a ton of attention to.

How do the prices of frozen veggies compare to fresh? While I'm never buying frozen spinach (ew), I'm not sure I can stomach the thought of root veggies and kale (as much as I like it) for four months!

[OakLeaf]

This time of year you can do pretty well at the farmers' markets.



(And spinach is the only vegetable I buy frozen in preference to fresh if I'm planning on putting it in a cooked dish anyway ... it is just TOO much of a pain to wash.)

[shootingstar]

Interesting discussion...because how we cope depends on what we know or accustomed to in terms of food preparation.

Just how "backward" is this town, Owlie in terms of food choices? Usually there is at least 1 local ingredient which the locals are tired of because it's in great abundance and therefore cheap during peak season.

For instance in a quiet rural town of 2,000 people just 2 years ago I found butternut squash for $1.00 for a huge squash that I would have to pay $4.00 in a big city. It's because it's a squash growing region in Ontario. :o I stir fry my squash cubes (http://cyclewriteblog.wordpress.com/2011/03/11/butternut-squash-chic-carrying-on-stir-fried-memories/)which naturally carmelizes it and brings out its sweet flavour. No need for sugar nor honey at all!

Or another town of 1,000 where I found apple butter for $1.00 per jar....because it's a apple butter producing area.

Rice, pasta, oatmeal, occasionally a tin of salmon can be stretched with Dijon mustard for sandwiches for 2-3 days, veggies of course.

HOney for sweetening. Though I never buy it for myself (I don't buy honey or sugar for home. I just eat desserts outside of home).

With flour, water, an egg or 2 and fresh/dry herbs: can make spaetzle or with yeast (without egg) focaccia with tomato, onion, garlic, herbs and maybe (not necessary) cheese. :) If you have time... or need a break from studying..

A tasty pasta dish can be made from linguine sauteed with tin of smoked mussels or tinned clam, tomatoes, onions and garlic. Herbs if available or dried. Yummy.

With rice being cooked, break an egg and cover rice pot with lid. Egg will be cooked in less than 10 min. How's that for speed?

Don' forget couscous....too.

[margo49]

Lentil stews with varied grains - barley, wheat, rice. And seasonal veges. Make your own bread - will pm you an easy no-knead recipe. Home-made granola. Pancakes. Yoghurt you can also make at home and it goes by itself - low-maintenance bacteria! Smoothies.
What are you studying, by the way?

[indysteel]

Alas, azfiddle, we in Ohio haven't figured out Mexican food in big cities, let alone tiny towns. Maybe I can get a salsa and tortilla exchange going with DBF in returns for cans of Skyline chili!

I'm quite happy with rice and oatmeal (I have a small supply of leftover steel-cut, and will have to ask DBF's method of preparing rolled because I actually like it), I didn't particularly care for quinoa (and this isn't a part of the country where you're likely to find anything too "ethnic"), and will have to get used to beans and eggs. Bring on the salsa!

I know I can stretch a pound of flank steak out over four meals, and a package of chicken breasts out over six at least. Good call on the whole roasting chicken. I make a lot of soup in winter, so saving my buying chicken stock is a good thing--and it's something I don't have to pay a ton of attention to.

How do the prices of frozen veggies compare to fresh? While I'm never buying frozen spinach (ew), I'm not sure I can stomach the thought of root veggies and kale (as much as I like it) for four months!

I live in Franklin, Indiana, which is way more backwater than Dayton, Ohio, and even we have tortillas. But to the extent you really can't find exotic things there, just stock up when you go home for a visit. You make it sound like you're moving to outerspace; surely, it's not quite that bad.

During law school, I lived on oatmeal and pasta or rice mixed with every conceivable vegetable. Not only was I poor, but my kitchen was barely useable. I survived. You'll be fine.

[OakLeaf]

we in Ohio haven't figured out Mexican food in big cities, let alone tiny towns

Okay, I admit I don't know Fairborn at all or Dayton more than superficially, and 20 years ago when my BIL lived in Beavercreek it was unimaginably whitebread (and he liked it that way :rolleyes:).

But Ohio has a huge and growing Mexican population. There have to be at least ten Mexican owned and operated tiendas in Columbus. Aren't there at least one or two in your area?? Maybe not close enough for a spur-of-the-moment ingredient run, but close enough for a monthly supply trip? And cripes, you should be able to get anything at all in Yellow Springs.


And I think I glossed over your comment about root veggies and kale, before. If you're looking for local and seasonal that's a great thing, but once winter comes, you're unlikely to be able to find much in the way of locally preserved vegetables and fruits anywhere. If you have the time, facilities (or community canning kitchen) and storage space to preserve things yourself now, that's great, otherwise you're pretty much going to have to resign yourself to stuff imported from California or farther away.


If you have a sunny window you ought to be able to grow parsley and basil in containers year-round without much attention at all, which can go a long way - parsley especially is a super-nutritious vegetable as much as an herb.

[indysteel]

I just Googled "food co-op" and Dayton and came up with the New Life Food Club. It looks like a co-op that order fresh, forzen and dry foods in bulk and the sorts and splits them up among members. I didn't look to see about prices, but this might be a cost-effective way to find some better quality ingredients.

[pll]

I will add one suggestion to those made here: farro. It's a grain typical of Italy. Cook it like rice... 25min or so, with 2 cups of water (or broth) to one of farro. I make "salads" that I take for lunch at the office (I do the same with quinoa). Two very easy ones:

roasted Brussel sprouts, golden raisins, and farro with some grated pecorino romano. Salt to taste.
tuna, capers, chopped tomato, farro, with olive oil and lime, salt and pepper to taste.

It's very high in protein -- one cup has 12g of protein (I think quinoa has about 8g), and I find the taste very pleasant whereas the nutty taste of quinoa tends to tire me.

PS: I find farro at Whole Foods and Italian delis.

[OakLeaf]

Where do you find farro that it's not super expensive (like anywhere from $8-15 a pound)??

My food budget is extremely generous, and I'm curious about the flavor of farro, but so far I just haven't been able to justify spending the money.

[indysteel]

I'll add this to the discussion, although it applies to things well beyond food. Have some faith in your creativity and resourcefulness as you head into grad school. And if those are skills you don't have much faith in, focus on developing and practicing them, as they will serve you well for the rest of your life. I get the sense that you're somewhat down about what lies ahead. I understand all the issues you've raised in various threads, but I think you have the ability to surprise yourself by making the best out of a town that isn't your first choice on where to live. That experience will be invaluable to you as you move forward in your life.

Sorry for the lecture; I just thought this might be a good opportunity for a bit of a pep talk.

[goldfinch]

Beans are cheap protein. My favorite is black beans, so easy to use in so many different ways. In soup. Refried. Salads. Eggs are pretty cheap too.

The veggies are what is tough, especially in off season.

We make a lot of soups with a variety of different bases, from tomato to curry. Beans can be from mung dal to more standard fare. Then we really load it up with veggies. You often can find collard greens that are inexpensive, even when organic. (I am not overly enamoured of the benefits of the organic label and I emphasize local and small operators over organic). Frozen spinach would work too. Or frozen beans. I also usually throw in some fresh corn if available and if not, frozen. Sometimes we throw in meat for flavoring, like chorizio sausage. It ends up cheap because we use very little.

Spices are your friend. Curries to taco seasoning flavor our soups.

[Eden]

Veggies don't *have* to be expensive....

If you are judicious about what you choose, you can be both cheap and healthy.

Cabbage is always cheap and it doesn't have to be nasty - stir fried it is terrific, shred it up really fine, toss with various dressings (I particularly like to warm up curry spices with some oil) for slaw salads. Red cabbage cooked with apples is one of my favorite side dishes at Thanksgiving.

Carrots are also cheap and also terrific stir fried. They are also nice made into curry and soup.

As Goldfinch pointed out - bunched greens are usually cheap and pretty much always in season. Saute a bit with some onions and a little dried red pepper, maybe a bit of oregano or rosemary toss with cooked beans (I like white beans) and pasta - yum.

Stretch things too - broccoli stems, peeled can be slice up and cooked just like the florets.

Some things I think are OK frozen. I wouldn't ever buy frozen carrots or broccoli *ick*, but peas, corn and okra seem to freeze fine.

[OakLeaf]

One of my favorite cabbage recipes:

http://southanchoragefarmersmarket.com/index.php/site/single/spicy_indian_cabbage_yellow_split_mung_beans/

Especially if you're in a backwater Asian market though, be sure to read the package label on the split moong dal, because some of them have yellow food coloring in them. :confused::mad: I would think you could make this with whole moong dal (mung beans) which you can find easily anywhere, but you'd probably want to soak them first.

But my favorite recipe for whole mung beans is Madhur Jaffrey's Filipino-style recipe: http://wegottaeat.com/wegottaeat/recipes/mongo-mung-beans-with-spinach-and-tomatoes-philippines . You can use any greens, IIRC the original Filipino version uses something local, but milder flavored greens are better than stronger ones in this IMO. Red Russian kale works just fine.

Definitely get a pressure cooker and one of Lorna Sass's cookbooks. You could drop strong hints that either or both would be a great housewarming gift. ;)

[skhill]

To throw in my 2 cents: it's the wrong time of the year to start a garden, and I'm guessing you won't have a yard to plant one in, but-- have you looked to see if there are any community gardens around? Come spring, you could get some space in one, and in the meantime, they might have some "help yourself" beds. Not much help over the winter, but growing your own is a great way to get cheap, high-quality produce.

[pll]

Where do you find farro that it's not super expensive (like anywhere from $8-15 a pound)??

My food budget is extremely generous, and I'm curious about the flavor of farro, but so far I just haven't been able to justify spending the money.

I do buy it at Whole Foods. 1lbs is sold for either 6.99 or 7.99. I typically will prepare 3/4 of a cup with veggies (and tuna, sometimes grilled chicken...) and it gives me 5 servings (my work week lunch box, along with some fruit).

[Seajay]

Indy is right about pre planning. We hardly ever waste food since we started planning our menu for the month Much healthier too.
I might also think about a freezer. It could pay for itself quickly as well as saving time by cooking less frequently in larger batches.

[Owlie]

You all are awesome! I keep forgetting about cabbage. I love cabbage and will happily eat it raw or stir-fried with garlic and ginger (but doesn't garlic make all vegetables better?), but didn't do much with it because DBF doesn't care for it.
I'm in practice with the "what do I have in the fridge, and what can I make with it?" type cooking. I need to work on not wasting veggies, because I buy them with the best intentions, and forget that they're there, or I get lazy. Now, granted, I won't have a Chipotle to fall back on when I don't want to cook. What keeps well? Cabbage I know keeps reasonably well, as do carrots.
I've found some good tortillas here in Cincinnati (at Jungle Jim's, go figure), now that I think about it, so I'll stock up while I'm still here, and when I come back for Thanksgiving/Christmas.



I'll add this to the discussion, although it applies to things well beyond food. Have some faith in your creativity and resourcefulness as you head into grad school. And if those are skills you don't have much faith in, focus on developing and practicing them, as they will serve you well for the rest of your life. I get the sense that you're somewhat down about what lies ahead. I understand all the issues you've raised in various threads, but I think you have the ability to surprise yourself by making the best out of a town that isn't your first choice on where to live. That experience will be invaluable to you as you move forward in your life.

Sorry for the lecture; I just thought this might be a good opportunity for a bit of a pep talk.

Hey Indy, sometimes I need a lecture. :) Thanks. I'm hoping to be pleasantly surprised. There's a Starbucks near campus (for a very occasional treat--think birthday and right after my kinetics final ;) ) as well as a cupcake...place. There aren't a whole lot of places to spend money, but there are lots of bike trails in the area (one right behind the university, in fact). We'll see. I don't think it'll be as bad as I think.

[indysteel]

And if it is as bad as you think, it's temporary. You'll be surprised how fast it will go. I'd be surprised if you don't end up meeting some like minded people, i.e., people who are trying to make the community a little less middle o' nowhere. Start with that food co-op; I bet the club includes some progressive people. Reach out where and when you can in situations that might introduce you to new people (especially some outside your program). Hopefully you can build a sense of community. That might go a long way toward taking the edge off of the town.

[rubysoho]

Do you have the normal Safeway or Giant stores nearby? I lived for a year spending less than $80 a month on food, about 75% being organic or at least less processed. It can be done. Just look for what is on sale. In a pinch, tuna is generally very cheap and I like it on toasted bread. I ate a lot of PB&J sammies, salmon (from the frozen aisle), tuna, apples... Variety was kept by purchasing what was on sale.

[surgtech1956]

I do prefer fresh veggies, then frozen, then canned. I buy whats on sale. This week Meijers has the Freshlike can vegs on sale, last week it was their frozen. We don't buy alot of processed, prepackaged food and make things from scratch, which is cheaper. I use to plan a two week menu and this made shopping more cost effective. What about couponing?

[Becky]

What about warehouse clubs, especially if you can split a membership fee with a parent or roommate? I save money on certain staples, especially if I'm cooking large quantities for freezing. You really have to know your prices though, to be sure that you're getting a good deal.

[OakLeaf]

What keeps well? Cabbage I know keeps reasonably well, as do carrots.

Winter squash. Should be coming into season very soon, and properly stored will last through February at least and maybe longer. Winter squash risotto in the pressure cooker is fast, easy, inexpensive and delicious (and you can stock up on arborio rice when you go to the "big city." :) With a little sage, butter, Parmesan and semolina you can make an AMAZING squash gnocchi alla Romana for special occasions.

I've never really done the green tomato thing before the first frost, other than a few on the windowsill, but people say if you wrap them in newspapers they will ripen gradually over the winter.

Cauliflower and broccoli store reasonably well (broccoli you can trim the ends off and put it in water in the fridge with a plastic bag loosely over it - just like you would fresh herbs - and it will keep even longer, but it does continue to mature even at fridge temperature, so that only extends the life by maybe an extra few days). Kohlrabi even better. Fennel bulbs and beetroots if you trim the leaves off and eat them immediately. Sweet potatoes of course. Green beans should be good for a week anyway. How long are you talking about?

[GLC1968]

This link/post has some good ideas. Nothing earth-shattering, but all together it gives you a great idea about how to cut costs on the foods that most people consider healthy (and usually expensive). It's a paleo website, so they won't mention grains or dairy, but you get the idea...

http://paleodietlifestyle.com/paleo-on-a-budget/

[OakLeaf]

I buy pastured eggs there, which are I think $4-5/dozen.

:eek::eek:

Oh for heaven's sake, you're cyclists, you can't tell me you don't ride by at least two places on EVERY ride with a sign stuck on the mailbox "Eggs $1.50" or at most $2.00!

I'm only 100 miles from you guys, it can't be THAT different.

[Crankin]

I routinely pay that much for organic, cage free, etc. eggs. I don't buy lots of organic stuff, but eggs and milk are an always. We have lots of farms around here and I don't see any selling eggs for 1.50!

[OakLeaf]

I don't doubt that the whole pricing structure of food is different (and probably higher across the board) in your area - but I'd be surprised if there's that much variation in exurban central Ohio from east to west, is all.

[GLC1968]

Egg prices from farms are going to vary greatly by the time of year. In the spring, they are super cheap because the hens are laying like crazy and everyone is overflowing with eggs. Around here, it's kind of like zucchini in the late summer or pears and sugar plums in the fall. It's not unusual for people to drive around offering eggs/zucchini/pears/plums to their neighbors for free!

By late summer, farm eggs are less plentiful and prices will more closely match what you'd see in the grocery store/farmers markets. In the winter, non-factory farm eggs are expensive.

Also, farmers markets are usually cheaper than stores, but more expensive than on-farm stores because they figure in transportation costs and what the demand will be. The cheapest option would be farms who just put up signs on the roadside as they have no overhead and are usually just trying to lighten their egg load at home (ask me how I know this! In the spring - $3 per 18 ct at my house! ;))

[Blueberry]

Also, farmers markets are usually cheaper than stores, but more expensive than on-farm stores because they figure in transportation costs and what the demand will be. The cheapest option would be farms who just put up signs on the roadside as they have no overhead and are usually just trying to lighten their egg load at home (ask me how I know this! In the spring - $3 per 18 ct at my house! ;))

I get a bit frustrated with our farmer's market - it's damned expensive. I want the farmers to make a living - but I really can't afford most of the prices. They are more expensive than Whole Foods, generally speaking. Eggs, even in spring, are $4-5 per dozen at the market. There's a local egg farm that provides eggs to Whole Foods for sale in the $3 per dozen range (and the research I've done indicates their chickens are treated well). Even in the height of summer when folks are flooded with tomatoes, they rarely go below $3 per pound. It's hard to justify on a tight budget.

[GLC1968]

I get a bit frustrated with our farmer's market - it's damned expensive. I want the farmers to make a living - but I really can't afford most of the prices. They are more expensive than Whole Foods, generally speaking. Eggs, even in spring, are $4-5 per dozen at the market. There's a local egg farm that provides eggs to Whole Foods for sale in the $3 per dozen range (and the research I've done indicates their chickens are treated well). Even in the height of summer when folks are flooded with tomatoes, they rarely go below $3 per pound. It's hard to justify on a tight budget.

Yeah, I found the same thing actually, but I was figuring that it wasn't always the case. Certainly in NC - the GSO farmers market was not cheap. And a lot of it was not local either so you really have to pay attention! Earth Fare or Fresh Market prices were often better.

Around here, it's hit or miss. Actually, now that I think about it, the bigger farmers markets closer to the city tend to charge more. My guess is that it's demand. People are probably willing to pay more to not have to drive out to the country for their country fresh foods! ;)

[nscrbug]

There is a guy at my local farmer's market who sells brown eggs for $4/doz. I tried them a few times, even though I had a hard time justifying the cost. They were okay...nothing spectacular. He doesn't advertise if his eggs are organic, or cage-free, or whatever...so I have no idea if they are or not. Next time I see him there, I will be sure to ask. Yesterday, I picked up a dozen large organic, cage-free brown eggs from Target for $3.89, which is about the cheapest I've seen around here for organic, cage-free eggs.

And I agree with some of the others who say that their farmer's markets are expensive. That is certainly true in my area. Blueberries are routinely sold for $5/pint, which I think is a lot. One of the more reasonable items I've found, is broccoli for $1/head. But most everything else is way more than prices in the supermarket, and most of the produce sold at the farmer's markets in my area are NOT organic. Infact, I can't recall ever seeing any organic produce at the markets here. So, even though the stuff is grown locally, and I'm all for supporting local farmers...it's still not pesticide-free.

[ehirsch83]

My grandfather lives in Dayton, my mom grew up outside of there(Tipp City) and the rest of my family is in Cincy.

There is a Trader Joes in Oakwood- you can look for healthier options there.

And then, is there a Costco in the area? We have found that buying meat there is a lot cheaper then at our local grocery!

There is also a farmers market on the weekends in Dayton, check it out for what will probably be better priced produce :)

[jessmarimba]

I choose to spend money on food that I know comes from a good source... I keep it within reason I guess, but probably spend more than most other single people my age.

No one's arguing that, but it's a thread about grad student food budget :)

I might spend $25 on groceries a week, not including one evening out at trivia...$4 is a significant portion of that.

[Blueberry]

I might spend $25 on groceries a week, not including one evening out at trivia...$4 is a significant portion of that.

That's impressive to me. DH and I spend way too much on food. Some things (local milk) I splurge on, and recognize they are splurges. Lots of the rest is a lack of planning/waiting until I'm starving to decide what's for dinner.

Got any other tips to share? About how to plan?

[Crankin]

I spend more on food now than I did when my kids were at home.... I figure it's for my health and cooking is a stress release for me.

When I was young and single, I spent about 25.00 a week, but that was in the late 70's. I can't imagine spending that now. I guess I ate well then, too. But I got a lot of stuff at the Co-op and ate at my parents at least once a week.

[Owlie]

When it was just me, I spent $25-30 a week on groceries, probably closer to 35-40 when I ran out of staples or meat. With DBF, we spent 40-60 a week, but since it was split, our individual contributions were the same or less.

I don't buy a lot of snack foods--just the occasional bag of kettle chips for after rides. The rest of it is fruit and nuts, or baking supplies.

[shootingstar]

I probably at least spend $40.00 per wk. on groceries when it's just me.

But with the short season summer and fall here, I end up buying more lovely fresh fruit and veggies. It's healthy stuff is my justification to myself.

[jessmarimba]

I'm the same with the snack food. Though I'll occasionally buy the $2 bag of tortilla chips that lasts me about a week :)

I just don't have a very creative diet unless there's a special occasion. Between work, riding, and running, I don't really take the time to cook. And since meat takes time to cook, I really don't eat a lot of it (which saves a lot of money).

I seem to have an endless supply of peanut butter and green olives of dubious origin and I have tomatoes and peppers in the garden, so sandwiches and salads are pretty cheap. And every so often I want something junky so I'll get the 6-pack of cupcakes that someone dropped or the clearanced angel food cake for $2.

I was really poor in college. I pretty much lived off of leftover baked potatoes from the restaurant where I worked, oatmeal, bananas, and ramen. And bean burritos from taco bell. So I guess I still feel a little bit guilty spending real money on food, even on weeks when I have more money to spend.

[OakLeaf]

Martha Rose Shulman is doing grain-based main dishes (https://www.nytimes.com/2011/08/25/health/nutrition/25recipehealth.html?ref=health) this week. Paellas, pilafs, risotti, grain salads.

These days nine times out of ten if I try a new recipe, it's one of hers ... and I have a whole stack of them either bookmarked or saved as .pdfs.

[fallstoclimb]

I've found frozen vegetables and fruit to be much cheaper than fresh. I also eat a LOT of dried beans. If soaking/long cooking times sounds like too much work for you, I highly recommend investing in a pressure cooker. You can find one for around $100, they're very easy to use (and are safe these days) and aid in the switch from canned beans to dried (which is healthier, too!)

[goldfinch]

I've found frozen vegetables and fruit to be much cheaper than fresh. I also eat a LOT of dried beans. If soaking/long cooking times sounds like too much work for you, I highly recommend investing in a pressure cooker. You can find one for around $100, they're very easy to use (and are safe these days) and aid in the switch from canned beans to dried (which is healthier, too!)

I find canned beans disgusting and we always use dried. For the heartier beans like black beans we soak a big batch overnight, cook, and divide into baggies and freeze for later use.