How Overall Organization Saves You Money

The main concept is pretty straightforward. If you know what’s in your kitchen and can assess what you have in a glance, then you won’t buy things you already have or feel like you don’t have what you need to make a certain meal.

Still, it’s more than just what food you have on hand. The way your kitchen is organized, how easy it is to reach pans and cutting boards can make you feel like every step of a recipe is insurmountable as well. If lack of organization makes you feel like cooking is a hassle, then you won’t want to cook.

What Organization in the Kitchen Looks Like to You

Containers

There are many different options for containers you can use in your kitchen to help organize things. Aimee just did a great post about this over on TidyMom where she goes through the different types of containers you can use to organize so as not to spend a ton of money. The main takeaway is use what you have first before you buy other things. Look around your house and repurpose other items to help contain the things you need organized. Baskets, tins, glass jars and bins you may have been using somewhere else but aren’t any longer can all help to separate linens, store dry goods and create drawer dividers.

Shelves, Hooks and Dividers

When we moved into our home, there was one large cabinet that must hold all our pots, pans, cutting boards, baking sheets and everything else. It was completely empty. Not a single shelf in the entire thing. Before we even moved in I went out to the store to pick up wire shelving to help separate areas so we could organize and stack things. While I was out, I picked up a few bins for the refrigerator as well to help create a cheese drawer and more areas to store small packages that belong together.

Adding shelving and dividers can help keep you organized. It separates things in larger spaces, and it can also make things more accessible. A hook on the wall to hold potholders, for example, will help them from getting lost in the drawer with the linens.

Moving Things Around

Sometimes moving things can make all the difference in the world. Simply storing spoons and spatulas next to the stove, for instance, can make a world of difference when you need one as you’re hovering over a steaming pot of soup or a sauce that needs a good whisk to keep from overflowing.

A brainstorming activity: Stand in the middle of your kitchen and consider the scene. Think about where you are when you usually reach for things. Do you always find yourself at the island wondering where the spatula is? Can you never seem to find the potholder when you need to pull a pan from the oven? Do you search for the salt and seasonings only after you cross the room? Then determine if you can make a few changes to the layout. It might be as easy as adding a salt cellar and a few commonly used spices near the stove, switching the drawers for silverware and spatulas or creating a board to hand your measuring spoons and cups on so you’re ever digging through the junk drawer when baking.

Getting Started

I’m a perfectionist. Oftentimes I won’t start a project unless I feel I can adequately clear my brain and focus all my efforts on the project to get to a reasonable stopping point or, even, the end of the project. I don’t like leaving things unfinished. I am this way with many things in life, the least of which are books. I will read until the book is finished. It’s a good thing I’m a fast reader.

This makes the getting started part of kitchen organization more terrifying and difficult than ever when the mess has grown so deep and so tall. For this reason, I know I need to break down my goals in more manageable pieces that I can tackle one at a time in the bits and pieces of the day I end up stealing away.

The Plan: Pick a day to do one thing. Even if it’s just reorganizing my spices, if I can focus and chop the job into small pieces, soon the entire project will start looking smaller and smaller, and I’ll get to a more manageable state.

This is the method that will work best for me, and it is a method that will have me inviting friends over for dinner again, not cringing instantly when someone shows up unannounced. It’s time I reclaimed a piece of my life that is a piece of me. My food resolution for 2012: Reclaiming my kitchen.

As always, you can check out what others are writing in the Eat Well, Spend Less series on food resolutions for 2012:

• Aimee from Simple Bites
• Alyssa from Kingdom First Mom
• Carrie from Denver Bargains
• Jessica from LifeasMOM
• Katie from Kitchen Stewardship
• Mandi from Life Your Way
• Tammy from Tammy’s Recipes

Shop Now

While you can’t shop for perishables for your Christmas dinner just yet, this weekend is a good time to get into the store and make sure you have plenty of the essentials for the coming week so you can spend it baking and decorating and having a merry ol’ time and avoid a huge shopping list the day before Christmas. A few things you may want to consider getting now include:

Baking Supplies

Grab these items now so you aren’t staring at an empty shelf later in the week. Make a list of your final baking goals and go from there to create your list. Don’t forget to include spices for any Christmas meal items, too.

::flours
::sugars (granulated, brown, confectioners’)
::baking powder and soda
::chocolate (cocoa powder, hot chocolate, baking and sweetened, chips)
::spices (cinnamon, allspice, nutmeg,)
::extracts (vanilla, almond, peppermint)

Easy Meal Ingredients

Keep your weeknight meals easy this week and plan ahead. Sandwiches, soups and other things that can be thrown together easily and with little pomp and circumstance are the perfect accompaniment to getting those last Christmas shopping trips and holiday plays done without stress or the drive-thru.

::pastas and sauce
::sandwich fixings (meats, bread, condiments, cheese)
::salad essentials (lettuce, toppings, dressings)
::easy proteins (chicken, canned beans, hummus)

Less Perishable Christmas Meal Ingredients

Get the essentials taken care of, so you can just focus on perishables later in the week. Whether you’re planning a traditional meal or one with a bit of flare, there are always a few things you can pick up now to avoid searching for it in the supermarket crowd the day before Christmas.

::potatoes
::onions
::frozen items (meat or vegetables)

Get Snacks Together

Grab your appetizers early, and then just fill in the blanks before the big day. There are plenty of items that can be picked up beforehand.

::mixed nuts
::dates
::crackers and cheeses
::olives and pickles

Something to Drink and Be Merry With

Plenty of beverages are key to a good party. Make a trip to the liquor store now, and plan your nonalcoholic beverages this weekend as well.

::wine
::apple cider (with ingredients for mulled cider or wassail)
::coffee assortment (with sweeteners)
::tea assortment
::beer
::spirits (and mixers)

• Aimee from Simple Bites
• Alyssa from Kingdom First Mom
• Carrie from Denver Bargains
• Jessica from LifeasMOM
• Katie from Kitchen Stewardship
• Mandi from Life Your Way
• Tammy from Tammy’s Recipes

Make-Ahead Thanksgiving Foods

Tammy covers the basics of what can be done ahead of time and saved to keep the stress off on Thanksgiving Day. Her tips can keep you level-headed on Turkey Day.

Allergen-Free Thanksgiving Dishes

If you or a loved one have an allergy, don’t fret. Mandi has your favorite Thanksgiving dishes in allergy-friendly form, as well as do-ahead tips.

Frugal Holiday Desserts

Thanksgiving dessert can be spendy, but if you plan to bake from scratch and use seasonal produce, you’ll end up with a dessert that wows mouths, not wallets.

Organic versus Processed

Katie takes a look at the organic versus processed debate and oftentimes battle that can happen when different members of the family feel differently about the food you eat. Do you push the envelope and make holiday meals a political statement, or do you accept differences and just show up to eat?

One Turkey, Four Meals

Especially helpful if you intend to snag a turkey special immediately after Thanksgiving, Aimee will show you how to stretch just one turkey into four separate and completely different meals.

Leftover Turkey Recipes

Where there is a giant turkey, there will usually be leftovers. Katie looks at the multitude of uses for the leftovers and how you can make sure you’re putting every last bit of it to good use.

A Budget-Friendly Feast

Jessica shows us how to prioritize our Thanksgiving dinner so that we’re allocating funds to the things that are most important. Her tips are wise and reflective of the season.

Elegant Table Settings

Carrie has your table settings covered, from napkins to decorations, she’ll help your table feel like a true Thanksgiving celebration without breaking the bank.

10 Turkey Leftovers

Amy’s turkey leftover meals will make sure you don’t get bored eating leftover turkey for the week following Thanksgiving.


Have a wonderful Thanksgiving holiday! Thank you so much for being here and sharing this space with me. I am truly thankful for you.

Cut Corners on Cost, Not Flavor

1. Bake from Scratch.
Baking from scratch will always be healthier than using preservative-laden convenience items in the stores. Plus, butter (or lard) and flour to make multiple pie crusts from scratch can save plenty of pennies over pre-made crusts or even the pre-made cookie crusts already in the pan.

2. Use Seasonal Produce.
Look for desserts that utilize fresh and local produce to give you that sweet treat. Bonus: Fruit desserts usually have less sugar in them as well, further reducing costs and increasing nutritional value. You’ll find that you can often make multiple pumpkin pies using just one pie pumpkin that you puree yourself. I know I can find pie pumpkins for $1-2 a piece. Add a homemade crust and you’re well on your way to a very frugal dessert option with 16-20 servings.

3. Limit Specialty Ingredients.
The most expensive items on the list for dessert ingredients are often those that aren’t available locally in mass abundance. Things like 30 servings of chocolate can add up quickly. Instead, use specialty ingredients like crystallized ginger or high-quality chocolate as accents to the dessert instead of the whole show.

4. Buy in Bulk.
If you know you’re going to be making dessert for the holidays, start stocking up when you can. If you take a look into my kitchen, you’d see 5 pecks of apples waiting for me to take care of them. While I won’t need 5 pecks for apple pies solely, my family is enjoying snacking on them, I made plans for applesauce, and the farmer I buy from was looking to unload the last of the season, so they were a fantastic deal. Apples for pennies. The same can be said for pears, persimmons or even flour and sugar. Bulk prices can help keep costs down across the board.

Delicious Dessert Ideas

::Easy Pumpkin Custard | goodLife {eats} (pictured above)
::Buttermilk Custard Pear Pie | Food for My Family
::Black-Bottom Maple Pumpkin Pie | Simple Bites
::Caramel-Roasted Pears | White on Rice Couple
::Spiced Apple Cookies | The Naptime Chef
::Pumpkin Pie Cookies | Bakers Royale
::Pumpkin Bread | Food for My Family
::Maple Pecan Baked Apples | Simple Bites

As always, you can check out what others are writing in the Eat Well, Spend Less series on keeping it frugal for the holiday season:

• Aimee from Simple Bites
• Alyssa from Kingdom First Mom
• Carrie from Denver Bargains
• Jessica from LifeasMOM
• Katie from Good Life Eats
• Katie from Kitchen Stewardship
• Mandi from Life Your Way
• Tammy from Tammy’s Recipes

Oats and Groats

Oats and grains are a great way to get some substance in your and start your day off to a good start. Consider buying them from bulk bins rather than smaller packaged containers, as you can often find good prices on bulk food items.

:: Irish Oat Pancakes with Lemon Curd
:: Overnight Apple Pie Oats
:: Energy Bars

The Incredible Egg

Eggs are a fantastic source of protein, and they are also a rather frugal option. Even if you go for expensive farm fresh, organic eggs, if you can find them for around $4 a dozen, that’s only $0.33 per egg.

:: Breakfast Casserole
:: Baked Green Eggs and Ham Crêpes
:: Egg and Avocado Breakfast Sandwich
:: Spinach & Dubliner Cheese Egg Cups

Pancakes Make the Muffin Go Round

Making pancakes and muffins from scratch isn’t as hard as it sounds, and scratch are not only better for you, but cheaper as well. We often mix up the dry ingredients ahead of time and just measure and add the liquids. A bit of butter in a hot skillet and breakfast is ready in minutes. Get creative with your toppings and mix-ins, and you’ll have a hearty breakfast that everyone can agree on in no time.

:: Baked Apple Puff Pancake
:: The Best Muffins Ever
:: Pumpkin Pancakes with Cinnamon Syrup
:: Pumpkin Pie Coffee Cake with Pecan Crumble
:: Fruity Pancakes

Fruit and Yogurt (or not) Pairings

Seasonal fruits can be delicious, too, even when mourning summer berries. Try a green smoothie with apples and pears or even a squash smoothie. Baked fruit is great for those really cold days, and topping it off with yogurt and nuts makes for a complete breakfast that can bake while you’re showering or getting ready for the day.

:: Green Machine Smoothies
:: Kale and Frozen Blueberry Smoothies
:: Pumpkin Smoothies
:: Maple Vanilla Roasted Pear Parfaits
:: Maple and Cardamom Spiced Pears with Pecans
:: Citrus & Pomegranate with Vanilla Syrup

On-the-Go Eats

Sometimes (read: often) it’s necessary to make breakfast a portable affair. For those busy mornings when you have places to be, people to see or just for your everyday sort of hectic, having options that are ready in minutes or even seconds can save you from the drive-thru blues. Granola bars, made-ahead breads and quick and easy recipes all fall into this category.

:: Quick and Easy Egg Muffin Sandwiches
:: Cashew Brioche with Muscadine Preserves
:: Homemade Granola Bars

As always, you can check out what others are writing in the Eat Well, Spend Less series on eating during the coming season:

• Aimee from Simple Bites
• Alyssa from Kingdom First Mom
• Carrie from Denver Bargains
• Jessica from LifeasMOM
• Katie from Good Life Eats
• Katie from Kitchen Stewardship
• Mandi from Life Your Way
• Tammy from Tammy’s Recipes

Photo by Allison of Some the Wiser

What are Whole Grains?

Whole grains are made up of three parts: germ, endosperm and bran. The germ is the smallest part, a small nutrient-packed core of the seed. The endosperm is that fluff filling that whole grains have, and it is also what refined grains like all-purpose flour are made out of. Finally, the bran is the outer layer that serves to protect the seed, which is also high in nutrients, vitamins and just pleasant goodness.

Now that I’ve bored you with the facts, let’s talk about the food part of whole grains. Grains are great to have around in case of emergency situations where access to a store may not be possible (snowmaggedon-style). It goes without saying that grains can also be soaked and cooked with the use of a camp stove, fire pit and with the help of a generator in the case of a power outage.

Whole Grain Storage

Whole grains don’t store as long as their refined counterparts, but if you’re careful about how and where you store them, you can successfully keep most fresh for 6 months to a year.

Store whole grains in clean, sealed glass jars in cool, dark locations. Some grains store well in the refrigerator or freezer, but generally speaking, a cool pantry location will suffice. Most grains can be kept for up to a year if properly stored, but some like buckwheat and millet will not last as long in a pantry. Refer to this rather comprehensive list for storage of whole grains for proper storage techniques and length.

Cooking with Whole Grains

Generally, grains are cooked by covering with water, brought to a boil and then simmered until the water is absorbed, much like you would cook rice. Different grains can need anywhere from 12 to 60 minutes to cook, and that may also include overnight presoaking. However, you can also grind grain into flour and sprout grain prior to cooking with it.

Whole Grain Recipes

::Cream of Turkey and Wild Rice Soup | Food for My Family
::Quinoa, Clementine and Pomegranate Stuffed Sweet Dumpling Squash | Food Your Way
::Vegetable Fried Rice | Food for My Family
::Steel-Cut Oats with Caramelized Onions and Ricotta | In Jennie’s Kitchen
::5-Grain Pancakes with Flax | goodLife {eats}
::Whole Grain Sourdough Bread | Simple Bites
::Amaranth, Quinoa Dark Chocolate Cake | La Tartine Gourmande
::Kamut Sand Cookies | Deliciously Organic
::Spelt Almond Plum Coffee Cake | Cheeky Kitchen
::Spelt Everything Crackers | Smitten Kitchen

As always, you can check out what others are writing in the Eat Well, Spend Less series and how they stay prepared for emergencies, including storing lentils, beans, freezer meals and more:

• Aimee from Simple Bites
• Alyssa from Kingdom First Mom
• Carrie from Denver Bargains
• Jessica from LifeasMOM
• Katie from Good Life Eats
• Katie from Kitchen Stewardship
• Mandi from Life Your Way
• Tammy from Tammy’s Recipes

Reusable Containers

Let’s start at the beginning. What to pack a lunch in? Sure, you could go the brown paper sack and sandwich baggie route. I remember unpacking several sandwiches at the lunch table out of just this setup.


Rather than constantly be spending money purchasing plastic bags, however, I’d recommend a few good reusable bags and containers to send to school with your kids. Despite spending more up front, you’ll be saving in the long run, and thermal containers can increase the variety you’re able to pack. A few of my favorites:

• Lunch Boxes: With three kids and the need to clean in between sometimes, we have quite the variety of lunch bags from a old school Star Wars box to a shiny new bobble one.
• Reusable Bags: My favorite are Lunchskins. These bags have a velcro closure, making them easy for small hands, but less likely to spill. Plus, they slip right into the dishwasher to clean.
• Thermal Containers: I like the Food Jars from Thermos for hot foods. They do a great job of keeping soups and rice dishes hot from the time my kids leave to when they arrive at school. (Make sure you prep them first.) Plus, if you wait until after school starts in your area, start checking the clearance aisle for them. I’ve been able to pick them up for $3-4 instead of the regular $11-14. We use the bottles to send water to school with their lunch. Yes, my kids are juice deprived.
• Bento Boxes: These make it easy to grab and go, plus, they’re more likely to fit in the lunch box you have when everything snaps together. I have an Annabel Karmel Baby Bento that I send to school with all my kids. Bonus: It has its own fork and spoon in the lid.
• All-in-One Systems: These lunch bags and boxes come complete with containers and bottles that fit snugly into them. A few favorites include Goodbyn Boxes and Lunchopolis.
• All the Rest: We have a mishmash of bottles, containers and food wraps that get packed daily. My newest addition was a bobble water bottle that filters the water as you drink. The real test will be to see if it makes the tap water at school fit for consumption.

Your Child as a Food Eater

Before we go any farther, there are a few things we should think about in regards to your kids and their eating habits. Packing a school lunch is an art. You’re not there to remind them to also eat their carrot sticks or to make sure they remember about the lovely piece of fruit you packed. How do you pack a lunch that won’t go to waste? Obviously, wasted food means your kids aren’t eating well, and you’re definitely not spending less if they toss food and come home hungry for more.

First, consider what your kids eat regularly when you sit down with them at the dinner table. If you have a child who always goes after the rice or reaches right for the chicken, then you know these are things that will most likely go over well. Pick the healthiest options that your children eat and eat well as a starting point for what to consider when packing up their lunch box.

Next, think about what your children eat like when you’re in a public setting. Do you have a child who is easily distracted or who reaches only for dessert? If you do, you’ll want to make sure you’re limiting sweet treats in their lunch box, instead filling it with more substantial food. If you still want to include something sweet, make sure it is a one-bite snack that won’t fill them up or distract them for long. We love homemade fruit rolls for this purpose.

Finally, think about the time your child has from home to lunch and back again. Most kids also get a snack time somewhere in there, and you’ll want to be cognizant of that as well. Choose foods that will stick with your child and keep them from feeling hungry throughout the day. It’s hard to concentrate when all you can hear is your stomach rumbling.

Ideas on What and How to Pack

Keep your kids involved when it comes to packing their lunches. After all, they’re the ones who will be eating them. Ask them for suggestions, and while you’re at the store, let them pick out their favorite crackers or cheese to include. For my daughter, this means we purchase Gouda often, and she eats it with a smile. Then when she’s tired of it, she chooses something else.

Also, don’t forget to mix it up. It can be as simple as choosing rainbow-colored fruits and vegetables and packing them all in a rainbow row or slicing up a wrap and skewering it with toothpicks or tiny cocktail forks for finger food fun.

Here are a few of our favorite go-to lunches:

• Lunchables: From home, of course. A few crackers, their favorite cheese and plenty of fresh produce on the side and a lunch is made. It’s quick and easy to throw together.
• Freezer Smoothies: Frozen solid before they head out, by the time lunch rolls around these are slushy and refreshing. They’re great for mixing up the lunch box routine.
• Salads: My kids will gladly eat a Caesar salad for lunch, but I also like to throw in a few more substantial salads like our Mediterranean Bean Salad or a quinoa fruit salad themed after one of their favorite books.
• Hummus and Vegetables: Hummus is high in protein, and it’s great to pair with fresh vegetables. We like dipping carrots, celery, bell peppers in all colors and crackers and pretzels, too.
• Leftovers: The ultimate in money-saving lunches. It’s always easier to make just a bit extra than it is to prepare and purchase for a completely extra set of meals. Fried rice makes an appearance in several school lunches over the course of a year. It packs tightly and retains heat well, which make it great for an option, but more importantly, it is full of vegetables and lean protein, and the kids eat it when it’s packed.
• Hard-Boiled Eggs: These are easy to make ahead and toss into lunches when you’re in a rush. My kids are huge egg fans, and we can go from plain hard-boiled eggs to fancy deviled eggs in the same week without complaint.

As always, you can check out what others are writing in the Eat Well, Spend Less series and how they are preparing for the back-to-school season:

• Aimee from Simple Bites
• Alyssa from Kingdom First Mom
• Carrie from Denver Bargains
• Jessica from LifeasMOM
• Katie from Good Life Eats
• Katie from Kitchen Stewardship
• Mandi from Life Your Way
• Tammy from Tammy’s Recipes