You CAN save money on your weekly food budget without compromising on nutritional quality.
Tip #1: Eat in, not out. Saving just $10/week adds up over the course of the year! Not only is this a great way to limit spending, but you can control the sodium and fat content of your meals.
Tip #2: Shop with a list – and stick to it! Impulse buying is costly. Use coupons and store discount cards. Nothing better than an item on sale AND having a coupon for it.
Tip #3: Buy generic or store brand products. Purchase in bulk, but only if the extra food will not go to waste.
Tip #4: Whenever possible, buy fresh produce that is in season or on sale. Right now citrus fruits and winter squash are a reasonable price.
Tip #5: Plan meals with less meat, and more beans, rice, potatoes and pasta. Stick to unprocessed foods, like bags of rice rather than boxes of seasoned rice – it’s cheaper and (bonus!) has no sodium.
This delicious vegetarian rice-cabbage salad has flavor, a homemade dressing, and uses whole fresh vegetables, rather than pre-cut or pre-shredded. The full recipe is at www.marthajefferson.org; click on Healthy Bites with Rita Smith.
