Big Bite: 8 ways to cut your grocery bill
Julie Van Rosendaal and home economist Sue Spicer offer their tips for saving at the supermarket as costs rise
Calgary Eyeopener food guide Julie Van Rosendaal is a wizard in the kitchen, but knows how to save big on her groceries. Home economist Sue Spicer also understands how to stretch your food budget.
Here are their surefire ways of making sure the food you buy goes a long, long way.
Learn how to cook
Van Rosendaal says if you really think a $30 cut of meat is extravagant, don't forget that you probably spend the same amount — or more — taking your family to dinner at Wendy's.
She says you can save if you learn to cook and don't take shortcuts.
"You end up spending more on pre-packaged foods — pre-grated cheese, pre-chopped vegetables. Doing it yourself adds up to big savings."
Planning ahead
Home economist Sue Spicer says it's also important to get value for your money at the store.
Don't waste
Dairy products are always the first to go bad, so Van Rosendaal suggests you plan your meals so that you use up your milk and yogurt quickly.
And if your kale or herbs start to wilt, don't be so quick to toss them.
"Cut the ends off and put them in a glass of water like a bouquet and they'll freshen right up," she said.
Alternatively, Van Rosendaal says can use them up in a stew because "they're fine when they're cooked."
Bulk bin
Sue Spicer says knowing the virtues of whole food, shopping times and the bulk bin is a must.
Shop seasonally
Eating in season also helps.
"And right now apples are a dollar per pound, especially if you buy them out of the big farm bins," said Van Rosendaal.
She adds that beans, rice and potatoes are always cheap.
"A stuffed baked potato is a wonderful thing — it makes great use of leftovers, stretching a small quantity to feed a larger number of people. Try it with beef stew, curries, crumbled sausage, even leftover cooked broccoli or other veggies, topped with cheese."
Save on protein
Meat prices have skyrocketed, but home economist Sue Spicer has a few tricks up her sleeve so you don't have to become a vegetarian.
Use your leftovers
Here is a recipe for that leftover butter chicken, or other items left in your fridge, to make stuffed potatoes. Russets make the best twice-baked potatoes due to their floury innards and thicker skin.
Butter chicken twice-baked potatoes going into the oven for the <a href="https://twitter.com/CBCEyeopener">@CBCEyeopener</a> today... <a href="http://t.co/CfK4hyTfIv">pic.twitter.com/CfK4hyTfIv</a>
—@dinnerwithjulieWash and dry your taters, rub them with a little oil, poke with a fork and bake directly on the oven rack at about 350 F for an hour. (If you want to give them a head start, pop them in the microwave for a few minutes first.)
To make a stuffed, twice-baked potato, cut as many baked potatoes as you want in half lengthwise and scoop out the inside with a spoon, leaving about a quarter inch shell. Next put the shells on a baking sheet and the baked potato bits into a bowl.
Add whatever ingredients you like: leftover veggies, bits of meat, crumbled bacon, cheese, sour cream or leftover butter chicken, with all its sauce.
You can mash the potato, or leave it in rough chunks, but stir everything together well — don't worry about quantities, it doesn't matter as long as it tastes good! Spoon the mixture back into the shell, top with some grated cheese and slide back into the oven for about 20 minutes.
Spicer also has some ideas for putting your cheese grater and leftovers to work.
Shop around
Spicer also knows shopping around, and a little effort, goes a long way when you're pinching your pennies.
