Provident Living: Ways to Save at the Supermarket

Shop the perimeter: Fresh, whole foods--often minimally packaged, such as fruits and vegetables, meat, fish, poultry and dairy products are likely to be a better buy than processed foods that come in packages. These fresh foods are located on the perimeter of most stores.

Use what you have: Chances are there are lots of spices, dried herbs, rubs, seasonings, etc., in your pantry. Pull out a few cookbooks and find ways to use up those pricey little jars of flavor instead of buying new ones.

Shop in ethnic grocery stores: Fresh herbs, other produce and spices are often much cheaper than in a supermarket.

Make your own salad dressing, marinades and sauces: They are simple and quick to make and you probably have all the ingredients on hand. They are much cheaper than, say, $5 or %6 for a 10-ounce bottle of a commercial product.

Pay attention to the food's price per ounce, listed on the shelf tag below it: You might assume the large and/or private label jar is a better value, but that is not always the case.

Exploit your freezer: Buy meats in bulk and freeze part of them. And before you toss out leftovers, consider whether they might play another role for a future meal. Freezing is a great way to play for time.

Write a grocery list and stick to it: Avoid impulse buying and don't shop when you are hungry.

Eat less: New stories report again and again that health officials consider most Americans to be overweight and one-third to be obese. One way to spend less is to consume less. find out what real portion sizes should be and make less pasta, less rice, less meat.

Skip the expensive beverages: Stop drinking sodas (diet or not) and bottled water. Drink tap water, dropping a slice of lemon into your glass to boost the flavor.

Use coupons and loyalty cards to save money: Always leaving your coupons at home? Keep the coupon organizer in your car or purse.

Source: McClatchy Newspapers, August 27, 2008

Cooking with Basic Food Storage: The Can Plan

It takes time to plan and learn to use traditional food storage items. Planning meals entirely from cans and other dried storable foods will help you rotate your food storage, create a quick and easy meal and will not require a wheat grinder.

The Can Plan

1. Plan one meal entirely from cans and other dried storable foods.
2. Purchase the ingredients to make 12 of these meals, (once each month).
3. Decide how many meals a week you think you'll want a break from your stored wheat or rice and make a meal for each day. Example: I want three dinners a week that won't be just wheat or rice or beans. This means that I have to find 12 recipes that I like and purchase each meal 12 times.

Some Ideas:

• 12 jars of spaghetti, 12 boxes of noodles.
• 12 cans of a great soup or stew, etc.
• Improvise your recipes to be made entirely from cans.
  Try some of the following recipes...
  

CAN PLAN RECIPES:

Taco Soup

2 cans kidney beans or chili beans

2 cans diced tomatoes

1 can corn 1 packet (or 1/4 cup) taco seasoning (or more if desired)

Place contents of cans (including liquid) and taco seasoning into sauce pan. Simmer for 20-30 minutes. Cheese, crushed corn chips (or tortilla chips), and/or sour cream all make great mix-ins. Great also served with cornbread.

Tamale Pie

5 large tamales (canned)

can of chili con carne

1 sm. can tomato sauce

1 lg. can whole tomatoes

1 med. can niblet corn with sweet peppers

1 sm. can whole, or sliced pitted black olives Cheddar cheese, shredded (optional)

Slice tamales in fourths and lay on the bottom of a 9” X13” glass dish. Combine in a large saucepan: tomato sauce, and chili until dissolved. Add whole tomatoes, pitted olives and corn. Pour over tamales. Sprinkle with shredded cheese. Bake 1 hour, uncovered, at 350 until hot and bubbly.

Chinese Casserole

2 cans Tuna

1 can mushroom soup

1/4 cup water

1 Tbsp. soy sauce

1 cup whole cashews

1 - 4oz. can mushrooms

2 cups canned Chinese Chow Mien noodles

1/4 cup minced onions (or equivalent in dried)

2 cans water chestnuts

Drain the tuna. Mix with the soup, water, soy sauce, and all other ingredients except 1 cup of the noodles. Place in casserole. Can be refrigerated at this point or baked at 375 for 40 min.

Lobster Newberg

1 can each of shrimp, lobster and crab.

4 Tbsp. butter (broth can be substituted)

1/2 tsp. paprika

1/4 tsp. nutmeg

2 can cream of mushroom soup

1- 3oz. can mushrooms and juice

1 can evaporated milk

1/4 tsp. salt

Melt butter or broth in pan and sauté washed shellfish for about 5 min. Sprinkle on paprika and nutmeg and stir. Mix together the soup, mushrooms and milk. Pour this over seafood, adding salt to taste. Serve over hot rice.

Quick Tamale Casserole

4 cans chicken tamales

1 can creamed corn 1 can pitted olives, drained 1/3 cup grated cheese (optional only under extreme conditions)

Mix canned foods, cover with cheese, bake at 350 for 40 minutes. Sounds disgusting but it's one of our standbys.

Potato Casserole

2 cans small white potatoes

parsley

pepper

dill seed

oregano

1 can mushroom soup

1 soup can of milk

garlic powder

paprika

Drain potatoes and place in a baking dish. Sprinkle generously with parsley. Season with salt, pepper, pinch of dill, 2 pinches of oregano. Mix soup and milk and add 1/8 tsp garlic powder. Pour over potatoes and sprinkle with paprika. Bake at 350 for 45 min.

Chicken Deluxe

4 cups Pepperidge Farms Herb Stuffing Mix(1/2 bag)

1 cup margarine melted (sub. broth or butter buds)

Mix this and press 1/2 the mixture into the bottom of a 9x13 pan.

Mix together:

2 cans cream of celery soup

1 can milk.

Pour over the crumbs.

Scatter on top:

3 cans of chicken

2 Tbsp. Dried minced onions

dash of pepper

1 small jar of pimientos

1 package frozen peas, not thawed (If using only canned foods substitute canned water chestnuts or canned peas.)

Top with the rest of the crumb mixture. Bake at 375 for 60 min. Cool slightly to cut into squares.
Easy Chicken Tetrazzini

1 8 oz. Package spaghetti

1 envelope chicken gravy mix

1 ¼ c. milk

¼ cup cooking sherry or apple juice

2 cans chunk chicken

1 4 oz. Can sliced mushrooms, drained.

2 Tbsp. Grated Parmesan cheese

Preheat oven to 350 degrees F. Prepare spaghetti as label directs; drain. Place spaghetti in a greased 8-inch-square baking dish. Mix together remaining ingredients, except cheese. Pour mixture over spaghetti. Sprinkle with cheese. Bake 45 minutes, until bubbly. Let stand 5 minutes before serving. Makes 4 servings.

Tuna Shortcake (from Cambell’s Soup)

1 can Cream of Mushroom soup

1 ¼ cup milk

1 7 oz. Can tuna, drained and flaked

1 c. cooked peas (use canned, drained peas)

1 Tbsp. Chopped pimento

In saucepan, combine ingredients. Heat; stir often. Serve over biscuits. Makes about 2 ½ cups.
This recipe can be added to, according to your supply and your fancy! Try a can of drained water chestnuts or mushrooms, or top with almond slivers. A great recipe meal for busy moms!

Red Clam Sauce and Linguine

1 onion chopped (or 1 Tbsp. Minced onion)

1 clove garlic, minced (I buy it in a jar, already minced)

2 Tbsp. Olive oil

2 - 6 ½ oz. Cans minced clams, drained

1 - 6 oz. Can tomato paste

1 cup water

2 Tbsp. Lemon juice

1 Tbsp. Chopped fresh parsley (or 1½ tsp. Dried parsley)

1 tsp. Sugar

¼ tsp. Rosemary

¼ tsp. Ground thyme

8 oz. Linguine or spaghetti, cooked and drained grated Parmesan cheese (optional)

Sauté onion and garlic in oil in skillet. Add clams and their juice, tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme. Simmer, uncovered, 15 minutes. Serve over cooked pasta; sprinkle with cheese if desired. Makes 4 servings.

Beans Hawaiian

2 1-lb. cans Heinz Vegetarian Beans in Tomato Sauce

1 8-oz. can pineapple chunks, drained

1 - 2 Tbs. light brown sugar

1 ½ tsp. Mild Mustard

¼ tsp. salt

Dash ground cloves

Combine ingredients; pour into a 1-quart casserole. Bake, uncovered in 375'F. oven, 50 - 55 minutes or until beans are hot, stirring occasionally. Makes 4 - 6 servings (about 4 cups).

Peanut Puzzler Spread

1 cup peanut butter, smooth or chunky

3 Tbsp. Toasted sesame seeds

¼ cup honey

Mix together all ingredients and spread on bread or fruit. Makes about 1 ¼ cups.

Peanut Butter Cookies

1 box yellow cake mix

1 cup peanut butter

1/2 cup oil

1 egg (or egg substitute)

2 Tbsp. water

Mix all ingredients well. Form 1 1/2" balls and criss-cross with fork on a non-stick pan. Bake at 350 degrees 8-10 minutes.

Spanish Rice

3 Tbsp. oil 1 cup uncooked rice

1 can (11.5 oz.) tomato juice 1 pint salsa

Toast rice in oil until most of the rice changes color and begins to brown slightly. Add tomato juice and salsa. Stir. Cover and simmer on low heat for 30 minutes, stirring occasionally.

Source: The Idea Door