Thrifty Shopper: Ideas on Saving Money and Cooking with Minimal Space
Blogger Trent Hamm takes a look back at his college days when money to buy food was almost as short as space in which to cook it. He has some tips to help us with both situations!
It’s been a while since we checked in with the rising food cost situation–how are you coping this summer?
Trent’s top recommendation is “augmentation.” By throwing in some diced chicken breast or fresh vegetables, we can stretch a simple bowl of noodles into several meals and boost its nutrition value at the same time.
This is one of our favorite strategies too, particularly this time of year when vegetables are so abundant and affordable at farmer’s markets. We like to make sure we have plenty of veggies like zucchinis, peppers, and onions on hand to fill out quick weekday soups, stir-fries, and salads.
Trent also reminds us not to overlook canned foods like beans and tuna. Both of these items are cheap, healthy, and don’t require any cooking at all. They can be thrown into pastas and salads at the last minute, or even used to make meals of barbecued beans and burritos. (And dried beans are even cheaper!)
For Trent’s full article and complete list of tips, check out his blog, The Simple Dollar.
What other ways have you been stretching your food dollar these days?
Related: Cooking from the 99-cent Store
(Image: Dennis Lane, $29.99 on AllPosters.com)