Relearn the art of grocery shopping
Many consumers trying to save money in a sour economy are getting reacquainted with their underused kitchens and relearning the art of grocery shopping and cooking simple meals. About half of Americans, feeling the crunch of economic hard times, say they are eating fewer meals at restaurants, according to research conducted by the Nielsen consumer research company.
That is reversing a trend of at least 30 years, during which singles and busy, dual-income families gradually ate fewer meals at home.
But before you go to the supermarket, let Erin Rae, dietitian at Saint Alphonsus Regional Medical Center in Boise, walk you through the trip — planning, execution and aftermath. The goal: Save money and time.
Make a plan
- Sit down with your family and decide what everyone wants for breakfasts, lunches and dinners.
- "What’s for dinner?" is hardest. Be sure you have all the ingredients you need so you don’t face last-minute trips to the store.
- If you’re cooking a casserole or something else freezable, make a double batch.
- Watch ads for foods on sale, or use coupons.
Remember this rule
- Don’t shop if you’re hungry. If you have a small snack first, you will be less likely to purchase foods you don’t need.
At the store, buy ...
- Pre-washed spinach, lettuce and greens for quick salads and pre-washed and cut cauliflower, broccoli and carrots for quick side items, stir-fries or soups. It costs more but still is much cheaper than a restaurant meal. Get healthy food to the table by making it almost painless to throw together.
- Pre-toasted or chopped almonds, walnuts, sunflower seeds and/or dried cranberries from the budget-friendly bulk bins. Use them for salad toppings or baking as an easy way to add variety.
- Beans, vegetables, eggs and dairy products. They are often cheaper protein sources than beef, pork, chicken or fish. When you do buy meat, make it boneless, skinless chicken breasts or thighs, or pre-portioned fish or meat sections. That way, you can pull out what you need for just one meal and freeze the rest for later.
- Pre-shredded or sliced cheeses.
- Cheese sticks or yogurt for easy, portable snacks or lunch items.
- Frozen mixed vegetables. Add them to pasta, soup or stir-fry instead of cleaning and cutting all of the vegetables by hand. If you don’t mind cutting and cleaning, consider buying in-season fruits and veggies from farmers markets or local produce stands. They often are cheaper than at stores.
- Snacks for you and your family. If you plan for them, you’ll be less likely to run to a vending machine at the last minute. Buy extra apples, bananas, oranges or pears. You can have them ready to eat in the same amount of time it takes to tear open a bag of Cheetos.
Bring it home
- Take time to organize and prep your groceries so that when it comes time to pack your lunch, have a snack or cook dinner, some of the work is done for you.
- If you will need chopped onions, peppers or carrots for a meal or salad later in the week, sacrifice some weekend time to chop foods that keep well after cutting. That way, you just transfer chopped ingredients to the stove for a quick dinner. Plus, you’ll use what you buy: The most expensive food is food that is wasted.
