Food for My Family » Money-Saving Tips http://foodformyfamily.com ...one plate at a time. Wed, 16 May 2012 19:55:09 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Eat Well, Spend Less: One Year Later http://foodformyfamily.com/menu-planning/eat-well-spend-less-one-year-later http://foodformyfamily.com/menu-planning/eat-well-spend-less-one-year-later#comments Fri, 20 Apr 2012 17:18:51 +0000 Shaina http://foodformyfamily.com/?p=11175 It has been one year since we started the Eat Well, Spend Less series (big thanks to Jessica!), and we’re taking a look at how our food budget, menu, shopping habits, and diet may have changed in the last 12 months.

Last April we kicked off the Eat Well Spend Less series by looking at the way we eat. I went over several meal planning tips and guides, and then I broke down an actual week of our food budget and a sample menu for that week. To date, those are two of my favorite posts of the series and on Food for My Family as a whole.

Still, a few things have changed since I wrote those posts 12 months ago, and today we’re going to look at the changes a year of eating can bring. What have we started doing differently, and what changes are we still striving towards?

The Way We Eat

We aim to have a diet that is largely focused on whole foods, and our shopping cart resembles a CSA box no matter where we happen to be shopping: farmers market, supermarket, or co-op. We do use a few convenience items, but we make sure they are brands and names we trust, and we pay close attention to ingredients.

Meal planning is still an important aspect in keeping our budget and diet grounded. With a plan we do much better than without one. During the process of writing my book, we backslid and stopped the menu. It showed in our finances at the end of each week, and it showed in our diet. We eat better on the whole when there is some guideline for the meals we’ll be making for the week. It is worth it, and it needs to be a priority to keep mealtimes running smoothly.

Meals aren’t always fancy. In fact, of the three daily meals, only dinner gets a bit of a nudge in the fancy department. Lunches are often dinner leftovers, but when they aren’t, they consist of basics. I’ve been enjoying eating half an avocado with spinach leaves, a handful of tomatoes (fresh or sun-dried), seeds, and a small scoop of cottage cheese for lunch this week. Raw vegetables and hummus make regular appearances in the kids’ lunch boxes. Fresh fruit is offered as a snack.

Photo courtesy of the Sno’Laughlins

What’s Changed

We chose to do a few things differently this year with how we shopped. Even during the worst weeks of disorganization with looming deadlines and chaos everywhere else, these things helped to keep us a bit more sane than we would have otherwise been. Our budget has only increased slightly, mostly due to having children who are growing and eating a bit more than last year. We have shifted some of our spending so that it is in lump sums, but otherwise, our approach to family meals and feeding has been relatively stable.

Meat

The first major thing was switching the way we purchased meat. A 1/4 of a grass-fed cow was purchased (we split a 1/2 with our neighbor), and while it was a larger investment up front, it’s been wonderful in the long run, and that investment actually saves us money.

Cooking Light did a review comparing grass-fed beef to conventional earlier this year, which made it easier to pull measurable differences in cost and nutrition. Here are a few of the reasons why we like going this route when it comes to purchasing our meat.

  • Waste Not, Want Not. Having a freezer full of beef encourages us to use just that beef. We’re using exactly what the farmer delivered to us. We live in a society that so often throws away what we don’t desire, and knowing we need to use these pieces of meat helps us to be better stewards of the land. It also lets us get creative. A roast doesn’t need to mean meat and potatoes. It could mean shredded beef tacos.
  • Filler Avoidance. I’m sure you’ve heard about pink slime. I don’t want to eat it. Knowing exactly where my meat comes from helps me avoid strange filers like pink slime (which is incidentally banned in the European Union and can’t be sold in Canada as beef. Hmm.)
  • Meds in the Meat. I see a place for antibiotics. However, just as I would not give my children a prescription all winter to prevent ear infections, I would prefer my meat not to get antibiotics without them being truly sick. Antibiotic resistance is a real threat to animals and humans. I feel the same in regards to hormone treatment.
  • Price Comparison. Yes, purchasing organic, grass-fed beef will be more expensive. However, that price difference is nullified when you purchase it in bulk. The ability to fill the freezer and use that meat all year actually results in savings over not just individually-packaged organic beef, but over conventionally-raised meat as well. (Cooking Light placed the savings at $300/year for a 1/2-cow purchase.)
  • Count Your Calories. I’m sharing this because it’s one of my favorite facts about grass-fed beef. It wasn’t actually a factor for us in making the decision to purchase, but it is a rather amazing thing to think about when you consider the obesity epidemic going on. Grass-fed beef is naturally leaner, which means that on the whole, you’ll be consuming fewer calories if you eat the same amount of meat. In fact, the average American would eat 16,642 fewer calories by consuming the same amount of grass-fed beef rather than conventionally-raised according to the Cooking Light piece.

Moderation

I’ve long been a believer that we eat too much meat. After 7 years as a vegetarian, I still have not been convinced that eating meat and animal products at every meal is a necessary way of life.

Instead, we aim to look at moderation as a way of eating. We started to make more of an effort to ensure 85% of what we eat is plant based and in its truest form possible. This means several meatless meals, but it also includes smaller portions of protein on a whole. It’s about finding balance.

In the same vein, I look at things like dessert as something to have in moderation. Not daily after dinner. I believe in dessert: for birthdays, for family celebrations, for dinners with friends. These are not daily occurrences. My life is not less sweet because I choose to savor my dessert.

Moving Forward

As we head into the next year, there are a few things I want to focus on. One is that our dinner schedule seems to shift and sway. While this is necessary to accommodate personal activities, I’d like to try and have a more set schedule for life as a whole, and dinner is included in that plan, which, of course, means menu planning and organization on the whole.

The other thing I hope to focus on more strongly is the role our kids play in each and every meal that is served in the home. I fully believe that we as parents have the responsibility to teach our children the ins and outs of the kitchen and how to feed themselves, and I want to be sure to illustrate that more, as well as be more deliberate about it.

Check out what others are writing this week in the Eat Well, Spend Less series and how they have changed the way they eat over the year:

]]> http://foodformyfamily.com/menu-planning/eat-well-spend-less-one-year-later/feed 13 Food for New Parents to Eat Well and Spend Less {Giveaway} http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/food-for-new-parents-to-eat-well-and-spend-less-giveaway http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/food-for-new-parents-to-eat-well-and-spend-less-giveaway#comments Fri, 23 Mar 2012 15:30:01 +0000 Shaina http://foodformyfamily.com/?p=11079 Those first weeks after the baby can be difficult to find the time and energy to eat well. Here are a few tips to eat well and spend less without relying on the drive-thru or takeout. Plus a Parents Need to Eat Too giveaway.

This month we’re talking about feeding babies here on Eat Well, Spend Less. Between the lot of us, we have 35 kids, so I’d say this is a subject we’re pretty well equipped to take on, but more than that, in the last few weeks we’ve welcomed three brand new babies into that count. Aimee welcomed Clara into her home, Tammy and family rejoiced when Channah arrived, and Carrie said hello to a new Baby Bargains.

It’s been a few years since my fourth baby made an appearance. Still, I had plenty of practice with those first few week, the following months, and the toddler years with the four kids, and there is no mistaking that they aren’t the slowest time in your life.

Still, this isn’t the time to start relying on takeout boxes and pizza delivery. As a mom, your body is healing from a nine-month marathon, complete with a mile-long sprint to the finish line. You need the best nutrition you can get to heal and provide the energy to get through those first newborn days and nights, as well as for milk production if you’re breastfeeding.

A Well-Stocked Pantry

Having a pantry stocked and full can be a lifesaver in those early days when you just might not have the will to head to the grocery store to stock up. In addition to spices and pantry basics, aim to stock up on food that is easy to prepare and that provides a source of energy: dried whole wheat pastas, quinoa, rolled oats, polenta, dried or canned beans, seeds, nuts, nuts, and more nuts. Debbie does a wonderful job covering this topic in her book, detailing what to keep on hand and also providing easy recipes on what to do with it now that it’s there.

Freezer Meals

If you can, have a few meals prepared and ready to go in the freezer that can just be taken out and popped into the oven. This will take the stress out of family dinner as everyone gets used to the new schedules and the shift in family life. A few good freezer meals to stock (or to give to new parents):

::Cream of Turkey/Chicken Wild Rice Soup
::Baked Manicotti Florentine
::Basil Pesto
::Chicken Empanadas

Produce

Eating a balanced diet means that you need to include plenty of produce, but the problem here is that if you are busy and harried, as so many are during the first few months of adjusting to a new family member, then it’s also easy to forget that gorgeous zucchini, the bundle of asparagus, or the bowl of just ripe peaches. Aim to purchase produce with a bit of a longer shelf life and that can be eaten without much prep work. Some ideas:

  • Apples – Apples seem to keep for weeks in the crisper drawer. A good rinse and you can bite right in with one hand while carrying baby in the other. (Note: Be sure to choose organic varieties. These are on the Dirty Dozen list.)
  • Citrus – Whether you slice them into smiles or give them a quick peel, citrus provides plenty of vitamin C and are good at staying fresh for more than a few days.
  • Bananas – While bananas do brown pretty rapidly (if you’re like me, often before you consume them), overripe bananas can always be peeled and tossed into the freezer for later use as banana bread or baby food.
  • Romaine and Kale – These are my go-to salad base for just having around. Romaine heads (and kale) tend to stay fresh a bit longer if they’re attached to their base and wilt less than some other lettuce varieties. Kale is a great source of iron, too.
  • Carrots – Easy to snack on, and baby carrots make it easy to grab a handful (or a bowlful) as a snack.
  • Avocados – I let my avocados sit next to the bananas until they’re just ripe enough to eat, and then I store them in the refrigerator to use as the week progresses. They’ll go bad a bit faster than some of the other suggestions, but they provide a great source of healthy fats for a nursing mom.
  • Frozen Berries – While not fresh produce, having a supply of frozen will be the perfect treat on a bowl of yogurt and granola or to top off a baked oatmeal treat.
  • Sweet Potatoes – A great source of vitamin A, these take a bit more forethought to consume, but rub one down with olive oil, poke it a few times with a for, and toss it in the oven to roast while you’re doing something else. Top it like a baked potato, but with butter and a drizzle of raw honey for a lunchtime treat.


As always, you can check out what others are writing in the Eat Well, Spend Less series about eating well during those busy baby moments:

A Giveaway:

I’m giving away a copy of Parents Need to Eat Too by Debbie Koenig! Inside you’ll find recipes and tips for eating healthy during those early days, as well as how to transition those meals into baby’s first foods and then into toddler times.

To enter, simply leave a comment on this post. That’s all there is to it. Tell me about your first baby, your sixth baby, what you deliver to your friends who just had a baby, or just say hi.

THE RULES:

This giveaway will run until Sunday, March 25th, 2012 at 12 noon EDT and is open to all U.S. residents. A winner will be chosen at random using Random.org from all eligible entries. Chosen winners must respond within 48 hours of notification to claim their prize. Good luck!

]]> http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/food-for-new-parents-to-eat-well-and-spend-less-giveaway/feed 98 Eat Well, Spend Less: Simple Ways to Create Memorable Meals http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/eat-well-spend-less-herbs-with-dinner http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/eat-well-spend-less-herbs-with-dinner#comments Wed, 22 Feb 2012 06:39:47 +0000 Shaina http://foodformyfamily.com/?p=10937 A look at easy cooking techniques with salt, herbs, and garlic (and a bit of love) that will easily create memorable meals out of the simplest of ingredients so you eat well and spend less.
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It’s February. This is the point in the winter months that I really start longing for summer days and farmers market trips and shopping lists that are filled with more fresh produce from my very own backyard garden. Alas, it snowed last night, and I woke this morning to a winter wonderland. Timely, I suppose.

With my garden plans still just plans and many more weeks before the last frost date gives us the go-ahead to start putting plants in the ground, there are a few things that happen in our house for dinner to give us a bit of variety and to make our food taste like more than just boiled potatoes.


Fresh Herbs

Fresh herbs can transform the most simple ingredients into a gorgeous dish. Ingredients that have become dull in the mid-winter months like winter squash and potatoes can be rethought into a dish that whispers sweet nothings of spring days to come.

Growing Herbs Indoors

  • Place herbs in front of a south-facing window that gets six to eight hours of light. You could also buy special lights to help if you don’t have such a window.
  • Place small potted herbs in a tray of rocks with water poured in them. This will evaporate and ceate some humidity in the dry winter air.
  • Choose herbs you’d use often, as trimming them frequently will help the plant to fill out and flourish, much like a good trim of your hair will help it grow.

[Photo by Katie]

Salt

Properly seasoning with salt I think is a skill that requires a bit of trial and error. First, get rid of the table salt, and try using a pinch or two of these instead. Taste often and look for the salt to bring the flavors out, not cover them up.

  • Kosher Salt: This type comes from underground or saltwater, but it contains no preservatives, and it has a coarser grain than table salt. This is the salt that I keep next to the stove at all times for salting dishes as they’re finishing. It’s great for pinching, too.
  • Sea Salt: Evaporated from seawater, sea salt comes in several different varieties. It retains the minerals from the water it was harvested from, and so it also carries a certain taste with it. These distinct taste differences are lost during cooking, however, so it is best used at the end of cooking.

[Photo by Aimee]

Citrus

While berries, zucchini, and tomatoes may not be in season, winter citrus is, and it makes a great seasoning agent. A bit of lemon zest in a pasta dish, orange to a baked good can brighten up the winter dishes with nothing more than a microplane.


These are just a few ways to make simple dishes turn into multi-course feasts at the dinner table, and, of course, never forget the power of love wrapped into a dish. A meal served with love is better than none at all, fresh herbs, bountiful produce or not.

As always, you can check out what others are writing in the Eat Well, Spend Less series on easy ways to make food more fun and enjoyable on a budget:

]]> http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/eat-well-spend-less-herbs-with-dinner/feed 19 Eat Well, Spend Less: Overall Kitchen Organization http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/eat-well-spend-less-overall-kitchen-organization http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/eat-well-spend-less-overall-kitchen-organization#comments Thu, 26 Jan 2012 18:55:33 +0000 Shaina http://foodformyfamily.com/?p=10765 This month in the Eat Well, Spend Less series we’re going to take a look at a few things you can do to organize your kitchen to save you time and money. The ins, the outs, the ups, the downs and my own present failure. Plus more from everyone else on their food resolutions for 2012.
My dream is to have a pantry like this someday. Via Escapade

I have made quite the mess in the kitchen. We’re not talking an “I’ve been baking all day and have yet to clean it up” type of a mess. Anyone that knows me knows that I clean as I go, such is the Type A trait that flows in my soul. There are very rare occasions that I break from that rule, but yes, I do color outside the lines every now and again.

This type of mess that I’ve been creating is instead one of exhaustion. It starts with a bit of ingredient shopping at the store. The ingredients are usually purchased in larger amounts than needed, and then only a portion is used leaving the rest of them to sit and occupy space. Multiply this times holiday baking, book making and general family meals. It causes me to arrive home with groceries intended for this cookie or cake, that dish that needs to be made and then realizing that the cupboards are still full.

It is a mess of pushing, of finally giving up and sighing, of placing the food directly on the counter because it’s winter, it can’t go outside, and it doesn’t fit inside the limited kitchen storage space. It’s a mess that makes the Type A part of me wriggle under the thin layer of skin, screaming to get out.
Counters for the baker. Via Better Homes and Gardens


Someday remind me to tell you how I suppress the Type A and let all the mess just pile, defeated. It’s called motherhood. Some days I’m more successful at that suppression than others. Some days…well, we don’t talk about those days.

The facts. I know the mess needs to go, which is actually quite a fun concept for someone who likes to organize, but I’ve gone beyond the organize into pout at this point. I want to stomp my feet, sit on the couch and proclaim, “This mess is so big and so deep and so tall, we cannot pick it up, there is no way at all.”

Still, it is my view that having a well-stocked kitchen can help you save money and eat well at the same time, and if I can’t even figure out what all this stuff I’ve been stocking is and can’t reach the half of it, I’m doomed to continually spend more money than I need to be and eating pretty poorly in the process. It’s also hampering my ability to genuinely invite people over to my house to share food, which is perhaps an equally great loss.

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.

Containers that fit the object and the space can be attractive and fun, as well as functional. Via TidyMom

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.

Tension rods act as dividers for cutting boards and baking sheets, making them slide in and out of storage easily. Via Martha Stewart by way of TidyMom.

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.

More easily accessible measuring cups and spoons. Via Infarrantly Creative

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:

]]> http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/eat-well-spend-less-overall-kitchen-organization/feed 27 Eat Well, Spend Less: Stocking Up for the Holidays http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/eat-well-spend-less-stocking-up-for-the-holidays http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/eat-well-spend-less-stocking-up-for-the-holidays#comments Fri, 16 Dec 2011 20:58:23 +0000 Shaina http://foodformyfamily.com/?p=10563 This month in the Eat Well, Spend Less series we’re taking a look at the holiday season and keeping the budget under control. Here you’ll find advice for getting ready for the next week by stocking up this weekend.

So, Christmas is now exactly one week away. If you’re like me, it has suddenly hit you that this is the last weekend to prepare before the big to-do of the holiday hits. So, it’s time to hit the grocery store, stock up and make it worth your while in the stress department as well.

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:

Above image: The Many Faces of Gingerbread

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)

Above image: 3 Easy Appetizers on Simple Bites

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)

Above image: Apple Ginger Cocktails at Gourmande in the Kitchen


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:

]]> http://foodformyfamily.com/the-kitchen-sink/money-saving-tips/eat-well-spend-less-stocking-up-for-the-holidays/feed 10 Eat Well, Spend Less this Thanksgiving http://foodformyfamily.com/the-kitchen-sink/eat-well-spend-less-this-thanksgiving http://foodformyfamily.com/the-kitchen-sink/eat-well-spend-less-this-thanksgiving#comments Tue, 22 Nov 2011 20:15:13 +0000 Shaina http://foodformyfamily.com/?p=10425
A look at this month’s Eat Well, Spend Less series on Thanksgiving food and entertaining.Keep the focus on family and being thankful this week.

Holiday meals and entertaining can be expensive, and when you’re supposed to be giving thanks for all that you have, the last thing you should be worrying and fretting over is the cost of sharing a meal with your loved ones. Here are a few helpful tips to consider in the next few days to keep the food on your table wholesome, amazing and budget-friendly and to stay thankful for the things that are important this Thanksgiving.

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.

]]> http://foodformyfamily.com/the-kitchen-sink/eat-well-spend-less-this-thanksgiving/feed 11 Eat Well, Spend Less: Frugal Holiday Desserts http://foodformyfamily.com/the-kitchen-sink/eat-well-spend-less-frugal-holiday-desserts http://foodformyfamily.com/the-kitchen-sink/eat-well-spend-less-frugal-holiday-desserts#comments Fri, 18 Nov 2011 18:00:57 +0000 Shaina http://foodformyfamily.com/?p=10331 This month in the Eat Well, Spend Less series we’re taking a look at the holiday season and keeping the budget under control. Here you’ll find advice for stocking your dessert table.

Have you ever noticed that desserts are often expensive? Let’s take cheesecake, for instance, all of those eggs and packages of cream cheese add up fast. Then try making cheesecake for a large group, like you would for a holiday celebration, and it’s easy to see how the cost can get out of hand.

However, you don’t have to skimp on flavor and style in the name of cheaper eats this season. Instead, look to the basics that are always easier on your pocketbook and better for you in the long run: seasonal produce and making it from scratch.

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:

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