I began keeping track of what our family spent on food each month, & was shocked that it averaged $1,300 - $1,400 per month, not including my husband's lunches at work. (I live in a high cost area - outside a major city.) For 2009 my goal was to stay under $1,000 per month (not including his lunches), and have been able to keep our food spending under $750 most months this year. Jan & Feb were discouraging, but I kept at it & it got easier. The methods I have been using are: 1. Being REALLY careful to use up leftovers & never waste food. I was shocked at how much I was throwing out. This has made the biggest dent in my budget. 2. Coupons & freebies, although these just saved me a few extra bucks b/c I don't buy many processed or brand name foods. I have found, though, that the more I look for good deals, the more I find. 3. Adding more vegetarian meals that my husband likes. This is a no brainer b/c meat starts at $2/lb in my area but beans are about 60 cents a pound. 4. Cutting down on specialty ingredients when cooking. This may not affect everyone, but if you buy a few gourmet items it really ratches up your bill at the checkout counter. I've been chooing more recipes that have plain jane ingredients. 5. Fewer takeout & restaurant meals, which is a no brainer....if you get rewards points from your credit card they sometimes have gift cards from restaurants. Amex has PF Chang's, Cheesecake Factory, & other good ones.
My next task is to make a price book, which I have started but have often forgotten to make entries in! My 2010 goal will be $700/month or less on my food budget. I know there are people who do much better than that!
I JUST AN ARTICLE ABOUT EATING LESS GLYCATION FOODS IT IS MOSTLY HOW TO PREPARE THEM. REFINE FOODS BY COOKING THEM OVER
TOO MUCH HEAT IS ABSOLUTELY LETHAL FOR OUR BODY SYSTEM. THESE KIND OF FOOD DESTROY CELLS IN YOUR BODY AND DEVELOP DIABETES OR CAN IN THE LONG RUN YOUR WILL AGE FASTER AND FASTER THAN YOUR REAL AGE. NO BAKING-NO FRYING- NO BROILING ON 450 DEGREES OVEN.
WHY? YOU ARE BURNING THE FOOD NATURE. COOK THEM AT 250 DEGREES
THAT WHY FRESH FRUITS AND VEGETABLES ARE SO EXCELLENT FOR YOUR
CELLS. STEAMING SLOW COOKING ARE SUPER IN FOOD PREPARATION
PLEASE, DON'T KILL YOUR FOODS,JUST COOK YOUR MEALS
DO NOT TURN YOUR FOODS INTO A CARAMEL OR REFINED SUGAR.
PATRICK JACQUES
of MA
@
Apr 29, 2009 15:08:29 PM
EAT BETTER EAT SMART
I JUST AN ARTICLE ABOUT EATING LESS GLYCATION FOODS IT IS MOSTLY HOW TO PREPARE THEM. REFINE FOODS BY COOKING THEM OVER
TOO MUCH HEAT IS ABSOLUTELY LETHAL FOR OUR BODY SYSTEM. THESE KIND OF FOOD DESTROY CELLS IN YOUR BODY AND DEVELOP DIABETES OR CAN IN THE LONG RUN YOUR WILL AGE FASTER AND FASTER THAN YOUR REAL AGE. NO BAKING-NO FRYING- NO BROILING ON 450 DEGREES OVEN.
WHY? YOU ARE BURNING THE FOOD NATURE. COOK THEM AT 250 DEGREES
THAT WHY FRESH FRUITS AND VEGETABLES ARE SO EXCELLENT FOR YOUR
CELLS. STEAMING SLOW COOKING ARE SUPER IN FOOD PREPARATION
PLEASE, DON'T KILL YOUR FOODS,JUST COOK YOUR MEALS
DO NOT TURN YOUR FOODS INTO A CARAMEL OR REFINED SUGAR.
PATRICK JACQUES
of MA
@
Apr 29, 2009 15:08:27 PM
leftovers
being a vegetarian..best is a home cooked meal..cook your meals or sauces on the week-end,so saves time on weekday.
neha desai
of TX
@
Apr 16, 2009 13:19:03 PM
hello
ur lieing dts a lie nerd
boat
of AZ
@
Mar 11, 2009 18:57:44 PM
Left over eggplant
Too bad I just threw my leftover egg plant away!! :(
Sue of NJ @ Nov 03, 2009 11:17:59 AM
amy of NM @ Aug 26, 2009 20:34:58 PM
Billy of PA @ Aug 21, 2009 16:12:38 PM
PATRICK JACQUES of MA @ Apr 29, 2009 15:08:29 PM
PATRICK JACQUES of MA @ Apr 29, 2009 15:08:27 PM
neha desai of TX @ Apr 16, 2009 13:19:03 PM
boat of AZ @ Mar 11, 2009 18:57:44 PM
Renee of PA @ Jan 26, 2009 21:44:18 PM
Sara of NJ @ Dec 13, 2008 03:41:36 AM
Berta of IN @ Nov 17, 2008 07:24:13 AM
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