I usually use a 2 jars of spaghetti sauce, i.e., Ragu, Prego, Hunts, etc., as a base to my spaghetti sauce and go from there. I always make a huge pot of it. I then divide it into meals of spaghetti, lasagna and some type of chicken casserole. This not only makes it convenient but (totaling the cost of all the ingredients) makes it penny-wise. Oh, it makes the house smell wonderful during the football game.
This is a great way to clean out left over veggies. My neighbor lady keeps a container for little dabs of veggies (left over from dinner) in her freezer. When it gets full, she makes soup. Vegetable Beef Soup This recipe is inspired by her.
MIDDLE AGE TEXTING CODES:
ATD -at the doctors.
BFF -best friend fell.
BTW -bring the wheelchair.
BYOT -bring your own teeth.
FWIW -forgot where I was.
GGPBL -gotta go, pacemaker battery low.
GHA -got heartburn again.
IMHO -is my hearing aid on.
LMDO -laughing my dentures out.
OMMR -on my massage recliner.
OMSG -oh my! sorry, gas.
ROFLACGU-rolling on floor laughing and can't get up.
TTYL -talk to you louder;~)
always eat before u go grocery shoppin........if u are hungry u will buy stuff u really do not need..... also make and take a list alow maybe 2 things not one list but check prices is it somethin that will go on sale soon if it will wait...
Scratch cooking is sooo much cheaper than buying pre-made or boxed goods. But, sometimes it's nice to help yourself out with something pre-made. Shop the sales. There is always some type of meat on sale. Buy that one. Keep it in your freezer. Build up a rotation of different meats. Right now chicken and pork have been the best priced, so I've been eating more of those. Use store brands. There are few items that I prefer brand name. Everything else I buy what is the cheapest. Check the price per pound or ounce, etc.
In the winter time, soups are so inexpensive to make and very yummy.
I zest most all my lemons and limes BEFORE I juice them for a recipe. I keep a container each of lime and lemon zest in the freezer. It is AWESOME in marinade for pork and chicken. If a recipe calls for lemon pepper, I use lemon zest and black pepper. YUM I also zest oranges for marinades and to use in muffins.
I got into the habit of cooking a bunch of stuff every other weekend (every week may be necessary for your family). I make batches of spaghetti sauce, pot pie filling, chicken Parmesan, all sorts of soups, taco meat, enchiladas, a variety of casseroles, meatloaf, etc...anything you can make and freeze. Then portion it out into serving sizes that fit your family's needs. Pull it out of the freezer in the morning, add a veggie or salad, and dinner is ready in 30 minutes or less.
I actually started doing this when there were just 2 of us at my house and we were on different schedules. I put meals into individual serving sizes, so my son could warm up a meal before he went off to class. I could also take a portion to work for lunch. I've told others that you just build up a rotation in the freezer. Make a double batch and freeze half. In a few weeks you'll have a lot ready in the freezer if you don't have a weekend to spend cooking.
I also make cookie dough and freeze it in a zipper bag. Make sure to write the cooking time & temp. When you get ready to bake them, bu the tip off the end of the zip bag and squeeze out your cookies. Fresh baked cookies if you can't eat a whole batch at one time.
Another plus, in the hot summer, you only spend one day heating up the house cooking and baking.