Making A List

I've been asked before about how I make out my grocery list, or similarly, how I do menu planning. Typically, I don't have a highly organized list or plan, andI keep most of what I need to know right there in my noggin. Frankly, that's not a super-reliable place to keep information. That thing's like a sieve!

The best advice I give myself all the time is: Write It Down! Sometimes I have to force myself to stop what I'm doing so I can grab a pen or my phone or whatever I need to record my profound thoughts. Things like, "toothpaste" and "make cookies for Jeff's office". Important items I need to remember for my shopping trip. There's nothing more irritating than arriving home only to realize I've forgotten a particular ingredient or event to which I'm supposed to bring food. Recording what I need is preferable to finding myself muttering, "mascara, mascara, mascara" while my teen-aged daughter eyes me warily.

That said, here is how my twice-monthly list-making generally starts out:

Notebook paper (because I've long since outgrown the index card I used to use).
My favorite pen. (Unless I can't find it.)
My day planner.
My phone. (This basically doubles my day planner - but I have to make sure they sync up because I may have written a note in one and not the other. And yes, I need both. Handwritten > digital. But digital is admittedly more convenient at times.)
And not pictured, though it's directly to the left, my laptop - for Pinterest.

So I look over my calendar and see what's coming up over the next couple of weeks. Am I making dinner for anyone? Are the kids going to be gone at some point? Are we having company? Any birthdays or other special events?

I ask for requests. (Why I bother I don't know: Spaghetti. Tacos. Hamburgers. Lather, rinse, repeat.)

I check Pinterest for old favorites and new recipes I'd like to try.

What am I in the mood to make? What haven't we had in a while? 

I glance through my pantry and fridge to see what staples I may be low on. 

I factor all of that in, then write down my menu on the right-hand side of the page. If necessary, I make a note of where the recipe is - cookbook/magazine/Pinterest, etc. On the left, I list out the ingredients I need to buy. I generally list "odd" items - things I don't buy often and will probably only find at Publix/Kroger - in the middle.

I don't use coupons. Practically nothing I buy even has coupons that apply, anyway. I'll hit up three stores on my quest to keep these people fed. Aldi is one of the three stores I go to - it's cheaper there than a regular store with coupons. Bulk purchasing and Aldi are so much easier than dealing with coupons, in my experience and calculations. Plus, ain't nobody got time for that.

I don't write an exhaustive list. Of course I need milk and bread, so I never list out those staples that find their way into my cart every trip.

This is just what works for me! I think the key is to plan ahead which saves time and money, and that's important for any family.

Grocery Shopping

I love grocery shopping almost as much as I love cooking - and my love is not even dampened by the fact that I always take my three little loves along! My ideal experience hinges on a few things, not the least of which is making sure that Little One's naptime is not hindered by the trip. My preference is to start on Thursday with cleaning out old food from the fridge and assessing what staples we're running low on from the fridge and pantry. I keep a notepad on the fridge to jot down items throughout the week, too, so I double-check that. If it's a staple I don't use often or definitely won't use in the upcoming week I consider it a "maybe" until I hear from Handsome what my budget is. I also spend time on Thursday going through my coupons and recipe and making my list. Also, I've posted before about what my fridge looks like by a typical Thursday, so I don't usually have much to work with. Once Friday comes and the shopping is done, the little people bring in the groceries while I put them all away.

When time permits (we're talking ideal here, remember?) I like to go ahead and put everything away, including pouring flour, sugar, etc. into their bulk containers. If I'm home early enough and my schedule is clear, I'll even get chicken started in the slow cooker and prepare items like grapes and celery sticks for easy snacking.

Making Every Penny Count -- Analyzing Recipes

Here are a few tips for making the most of your favorite recipes as well as new ones you'd like to try. Note: some of these suggestions definitely mean more work for you. If you're serious about cutting the family grocery budget, though, sacrifices must be made!

1. Does the recipe have elements that can be homemade instead of purchased? Some examples are breads, sauces, and seasoning mixes. If you have a bread machine you can make the bread you need for a small percentage of the cost of bakery breads. Sauces are better tasting and healthier when made from scratch, not to mention cheaper! Seasoning mixes tend to be mostly salt combined with common spices/herbs you already have in your spice cabinet. Try making your own, tailoring it to your family's taste.

2. Can you exchange an expensive ingredient for something cheaper? Can you leave it out altogether? One example is pancetta/proscuitto. Many Italian recipes call for these meats, but bacon/ham are much cheaper. Another alternative is going meat-free on recipes now and then. Meats tend to be expensive, so take a look at the casserole or soup or pasta dish you're making and decide if you can "beef-up" the vegetables and leave out the meat!

3. On the subject of vegetables, be sure to assess your family's favorites to find out if they're cheaper frozen, canned or fresh. In general vegetables are best for you fresh, followed by frozen, then canned. In terms of expense, it's worth it in my opinion to buy fresh even though it may cost more, depending on the vegetable. Frozen veggies are often on sale where I shop. Of course, buy what your family will eat, too! If they love green beans from the can but won't eat them fresh, by all means buy them canned -- in the reduced-sodium variety if you can find it.

I'll have more tips for you another day, but in the meantime I hope these help you to save money when you can!

Freezer Staples

A few days ago, I introduced you to some of the pantry staples that I consider essential. Here's a list of some freezer staples:

1.  Freezer Meals -- I usually have at least one casserole on hand in the freezer. They're great for "skinny weeks" when the grocery budget is thin, or for giving to someone in need.

2.  Bagged Vegetables -- I use these for Little One's homemade baby food, plus they're great for portioning out however much I need for a recipe or for rounding out a meal.

3.  Spaghetti Sauce -- I make my own, portion it and freeze it in bags!

4.  "Shake Popsicles" -- The kids love homemade smoothies. I make more than they need in one sitting and freeze the leftovers in popsicle molds. Instant healthy treat!

5.  Rolls -- Most recipes make batches of two dozen. I bake one dozen and flash freeze the other half for storage in the freezer. I can take out and bake as many as I want at once.

6.  Raw Meat -- Chicken, ground beef, some kind of pork are in my freezer most of the time. I buy when it's on sale and use it as I need it.

7.  Cooked Meat -- Using my slow cooker, I cook a big batch of chicken, then shred or chop it and portion it into meal sizes to store in the freezer. It thaws in a flash in the microwave or right in the pot for soup or sauce. Ground beef also freezes well.

8.  Chicken Broth -- I strain the broth from cooking the chicken in the Crock*Pot and store it in the freezer if I won't use it in the next few days.

9.  Pecans -- My sweetie and I love pecans in baked goods! The kids are ambivalent about them. Depending on how kind I feel that day, I may make both kinds. :)

10. Baby Food -- Right now, I keep homemade baby food at all times in the freezer. Each night I take out four containers to use the next day.

11. Fruit -- For use in smoothies and other recipes, mostly berries.

12. Breakfast Items -- My sweetie loves waffles and pancakes, and I freeze the leftovers for another meal. They reheat perfectly in the oven.  I also occasionally make breakfast burritos to keep in the freezer. They thaw quickly with great results in the microwave.

Refrigerator Staples

My can't-cook-without-'em fridge staples ...

1. Yogurt -- Used in smoothies, quick snacks for the kids, and baked goods.

2. Butter -- I use the real stuff. I haven't bought margarine for years!

3. Milk -- This goes without saying, but I'm a rebel so I said it anyway.

4. Eggs -- Another no-brainer.

5.  Fresh Fruit -- Oldest Girl and The Boy naturally like completely different fruits, so I have to keep a variety. Peaches, kiwi, pineapple, apples, grapes, etc.

6.  Fresh Vegetables -- Baby carrots, celery, green onion, zucchini, green beans and spinach are among our favorites.

7.  Deli Meat -- My sweetie has to take sandwiches for lunch every day, so we always have turkey or chicken from the deli in the fridge. The big kids love turkey sandwiches for lunch now and then, too. And I use ham for a variety of quick lunches for myself.

8.  Sour Cream -- I always use reduced-fat so I can feel virtuous about the fact that I'm eating sour cream. It's great not only as a condiment, but for use in baked goods and casseroles, too.

9.  Yeast -- I buy the kind in the jar, since so many recipes call for varied amounts.

10. Ranch Dressing -- Apparently my children will eat most raw veggies if there's ranch dressing in which they can be dipped.

11. Cheese -- Sharp cheddar is the family favorite, and the kids also love "Monster" (Muenster) and "the cheese with the holes in it" (Swiss). Parmesan is another we can't live without, and I love Havarti.

12. Salsa -- Great as a condiment and for adding flavor to marinades, sauces, and so much more!

Cookbook Organization

I have a lot of cookbooks and magazines that I use as a resource for recipes. Frankly, they're probably the most organized thing in my house! Organization is not something that gives me thrills, but there is something satisfying about needing a recipe and having it right at my fingertips. 

I've been a subscriber to Taste of Home, Simple & Delicious, Healthy Cooking, and Southern Living off and on for pretty much my whole married life so I have a few magazines lying around. I've organized them by magazine type and date of issue on a shelf in my kitchen.

The good part about that is that I have a notebook that lists everything on the shelf. Under each publication's heading is a list of recipes I want to try that can be found within the pages, including which page number they are on.

When I make out my grocery list for the week, I use an index card. On the side with the lines, I list the recipes I want to make that week and the shorthand of where I can find them: Seasoned Potato Wedges TH03-55

The magazines are a little more complicated since there are so many. An example here would be: Saucy Italian Orzo SDJ/F10-12. I know I can find that recipe in Simple & Delicious magazine issue January/February of 2010 on page 12.

On the unlined side of the card, I list out all the ingredients I need to purchase for the recipes I'm going to make that week. I don't bother writing things like milk and eggs down on my list because I buy them every week anyway. I double-check ingredients to make certain I have enough of everything, too. Something like vanilla extract is easy to run out of because I don't use it as often and I'm forgetful! The index card works well because I have the list of recipes on one side, too. If I can't find an item on my list, or it's more expensive than I expected,  I can see at a glance what I needed the item for and whether a substitute will work just as well.

That's basically the process I go through each week to make out my list. I ask everyone in the family what they'd like to eat that week, though if I took their suggestions every time, we'd have spaghetti, hamburgers, fondue, sloppy joes and turkey sandwiches every single week. Nice.

Pantry Staples

There are a few dry goods I always have on hand in my pantry. These ingredients are items that I can use to put together (along with fridge/freezer staples) most of my go-to favorite no-recipe meals. They help prevent me from spending money I don't have on eating out! This list won't be exhaustive, but it's a start of what I consider essential. I do NOT run out of this stuff! Most of these items are fairly inexpensive, last for a long time, and can be used for many recipes.

1.  Dried Pasta -- My family prefers angel hair or vermicelli in spaghetti, so that's what we have. I also keep a box of shaped pasta like rotini or ziti.

2.  Olive Oil -- I use it all the time!

3.  Flour -- I keep all-purpose, bread, self-rising and whole wheat at all times. (Whole wheat is stored in the fridge.)

4.  Broth -- Reduced-sodium chicken and beef broths make recipes so much better!

5.  Potatoes -- The earth's most perfect food. Unless you're my oldest girl. She won't touch 'em.

6.  Whole Bean Coffee -- Is it really worth getting up in the morning without fresh-ground coffee?

7.  Peanut Butter -- I love crunchy, the kids love it smooth.I usually have both on-hand.

8.  Wheat Bread

9.  Rice -- side dish, casseroles, soups ... it's very versatile!

10. Oatmeal -- I mostly use old-fashioned, but I have quick-cooking, too. I use them for hot cereal, baked goods, pancakes, oat flour, etc.

11. Baking Staples -- baking soda, salt, baking powder, cocoa powder, yeast ... If I have these, I can whip up a last minute dessert or rolls or bread.

12. Soup -- Healthy or not, I usually keep some kind of just-add-water canned or boxed soup in the pantry. My guilty pleasure is Campbell's Chicken Noodle.

You'll probably notice the absence of a lot of packaged things, like rice/pasta mixes, sauces and seasoning mixes.  That's because I don't generally use them. I make my own based on my family's tastes and what I think will be good in a particular recipe. The salt content alone is enough to deter me from using them, added to the fact that I like mine better anyway.