The Key Budget Byting Principles

by Beth - Budget Bytes
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Over the past few months I’ve been compiling a list of principles to shop and cook by. I have identified 6 practices that have really helped me take a big “byte” out of my monthly food budget. With a little planning, a little effort and a little compromise you can save a lot of money.

BUDGET BYTING PRINCIPLES

1: PLAN YOUR MEALS

Take the time, once a week, to think about what you want to eat for the next 5-7 days. Decide on a few recipes then make your grocery list. Look in your refrigerator, freezer and cabinets to see what “left over” ingredients you have on hand that need to be used up (if you’re throwing away food, you’re throwing away money). Make a mental (or physical) list of these items, hit the internet and search for recipes that use those ingredients. I also plan my meals around items that I find on sale for really good prices. I usually thumb through the weekly sale fliers (or check them out online) looking for really good deals. Planning ahead will keep you from wandering aimlessly through the store picking up umpteen snack items because you don’t have one real meal idea.

2: USE INGREDIENTS WISELY

One of the reasons that I started Budget Bytes is because I don’t believe that you have to just eat ramen, rice and beans to eat on a budget. I love food and I don’t think that some things are off limit just because they are expensive. Often times, if you have an expensive ingredient you can pair it up with something inexpensive (like rice, pasta or other grains) to bring the cost per serving back down. Also, expensive ingredients are often the most potent so you can use them sparingly and still get a great flavor (think sun dried tomatoes, pesto, walnuts). So, choose your recipes based on the ratio of expensive ingredients verses inexpensive ingredients and use potent/expensive ingredients sparingly.

3: PORTION CONTROL

Portion control will help you slim down your waistline and bulk up your wallet. We’ve gotten used to gigantic sized portions in our country and it’s time to start reining them back in. When you eat more food than you need, you are quite literally spending money that you don’t need to spend. When you dish out a meal, try giving yourself less than you normally would and see how satisfied you are when you have finished. If you are still hungry you can always go back for more but this way you won’t be feel obligated to finish what is on your plate if it is more than what satisfies you. When I make a meal, I try to portion out the entire recipe into smaller containers as soon as it is finished cooking. If I put it all into one big container, every time I go for some I have the possibility of over serving myself. Sounds OCD but it also makes my meals “grab-and-go” which is quite convenient.

4: DON’T BE AFRAID OF LEFTOVERS

After working in the food service industry for a few years, it has come to my attention that many people these days are afraid of food if it was not prepared that day or even a couple of hours prior. What those same people don’t realize is that when they go to a restaurant (almost every restaurant), the food that is served to them was not prepared from scratch that moment. It is more convenient and cost effective for restaurants (and us at home) to make large batches and use them over a period of a few days. If stored properly, cooked food is quite safe and delicious for several days in the refrigerator and a few months in the freezer. For specifics, visit Foodsafety.gov. Sure, sometimes there will be textural changes (fried foods may become soft, for example) but many times the flavor of food gets better after a day or two! The time in the refrigerator allows ingredients to marinate and flavors to marry. In my recipes I try to address issues related to storing leftovers to keep the best flavor and texture.

5: THE FREEZER IS YOUR FRIEND

Take full advantage of your freezer, it will save you money! Last week while grocery shopping, I came across an enormous pork tenderloin on sale for only $4.99 (regularly $8.99). You BET I bought that thing even though it wasn’t on my menu. I knew that it would freeze well and I could simply thaw it out and use it for my entree another week. Also, since I cook primarily for myself, I often freeze extra portions of meals. If I can’t scale down a recipe to a size that I can consume within 5 days or so, I’ll just freeze the rest. It’s wonderful to have frozen meals just waiting for you when you are too tired, too busy or too sick to cook (or if you’re out of money and there is still a whole week till pay day! ha!). For more information on how to effectively freeze different food items, visit The National Center for Home Food Preservation and be sure to click on General Information for food that doesn’t freeze well and other basics.

6: SHOP WISELY

We all have different reasons for shopping where we do (supporting local business, a preference for natural or organic items, location/convenience etc.) but be aware of your options. Check for local or seasonal produce markets and ethnic groceries. Produce markets are almost always less expensive than produce in grocery stores and often times the quality will be much better. Ethnic grocers usually have great prices for ingredients that are not common and offer a wider selection (you might get inspired!). As you become more budget conscious and start to cook more, you’ll begin to make a mental price list of your most commonly purchased items. Soon you’ll be able to spot inflated prices immediately and you’ll know which store offers the best prices for different items. I don’t visit 4 or 5 stores every week but as I’m planning my menu I will plan which store to shop at based on where I can get my most expensive ingredients at the best price. Usually, I go to one grocery store to buy my canned, frozen or otherwise packaged foods and the produce market for fresh produce.

If you have any other tips or practices that have helped you cut your food budget, please share them! A million minds are better than one!

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  1. I am so glad to have found your blog! My husband’s recent career change, while wonderful for our family time, has created a budget crunch for which I was unprepared. I stumbled across your recipes on Pinterest and they have become family favorites already! Thank you so much.

  2. Wonderful, well-researched, and thoughtful ideas. I’m elderly and on a tight budget after decades of married life when I did not learn frugal habits well. Your recipes have brightened considerably my not-very-refreshing beans and rice culinary life since I retired :) Thank you!

  3. My main thing is that when something I know I always use is on an extreme sale (like canned tomatos for fifty cents, or canned clams for .99) I will buy like ten bucks worth. I will always use them before the stamped by date. Canned tuna too. Not food, but when my toothpaste costs a dollar I will buy 5 tubes.

  4. One thing that has helped a lot is weekly meal planning followed by ordering our groceries through Peapod (or whatever grocery delivery service is available to you). Impulse purchases are an issue when we go to the store; running in for “just one thing” usually leads to $20-30 worth of food, often junk food or convenience foods – do that 2-3 times a week and it adds up fast.
    It saves money and time. We’re a busy family with young children and two working parents and NOT having to spend an hour grocery shopping on the weekend with one or both of the kids in tow is worth the $2.95 Peapod pickup fee. Creating and placing the order takes all of 10 minutes and since we do pickup, we just pull into the designating parking space at the store and they load the groceries into our car.
    The savings in grocery costs has been dramatic – between meal planning and Peapod we’ve literally cut our grocery spending in HALF.

  5. Hey Beth! I found your blog about six months ago and adore it. It’s been a source for great food not to mention my go to date meal: chicken picatta! Thank you so much for all the work you put into it. I really appreciate it as a millenial kid.

  6. I am so glad I accidentally stumbled upon your website the recipes look delicious and cheap I’m wonderful can’t wait to get started I’m so excited

  7. I have copied practically all of your recipes and put them in a binder. I am making them, some I like better than others. However, most of them I make and remake. I am a senior and on a very restricted food budget. Thanks for being such a wonderful source for me.

  8. Just wanted to say thanks! I absolutely love your recipes and they inspire me to make my own too, or to do things differently (for example, I split my 2-day chili in 4 now and eat rice with it to bulk it up). I’m bad at following recipes but from your website so far I’ve actually made 4. Loving it!

  9. Hi!

    I found your blog on the msn lifestyle page in the “66 Tried-and-Tested Tips For a Frugal Life” article! So glad I did! Your recipes seem to be easy to follow, healthy, and economical, and I can’t wait to get started! Thanks!

  10. Hi! I am very interested in your blog as I am definitely what you define as a beginner. Literally no experience and hardly any money so… I think I am in the right place. The problem is that I have tried to principle one over and over again and well… Here I am with nothing to show for it. Even that one thing is over my head. Are there posts on your blog you recommend reading for someone in my position? Or somewhere to start in general?

    1. Unfortunately I don’t have any further reading in that area. All I can suggest is that you keep trying. :) It takes practice, but start small. Try planning only one recipe per week, then slowly add one more at a time until you feel comfortable. You don’t have to start out by planning an entire week at once. Baby steps are key! :)

  11. Have you ever thought of incorporating a “low carb” section on your blog? I am certain there are recipes here, but I don’t always have time to root around.

    1. I’ve thought about it, but then I have to decide where the line is between low carb and regular carb is and that might be tricky…

  12. Thanks for your great recipes and thoughtful blogging! Here’s one tip that is very important to me: I never heat food in plastic in the microwave. I keep a giant bowl-shaped mug in my office and transfer whatever I want to heat into that. When I pack my food into a plastic container for easy storage and transport, whether for lunch the next day or to be defrosted in a month, I try to pack it with the things in reverse order so they’re right-side up in my mug.

  13. Just found this site today and I’m already hooked. I’m always on the lookout for a bargain, which can be difficult since I (try to) eat clean, which means organic, natural foods. Anything that helps me stretch my recipes and still keep it simple is for me! I see quite a few that can be made “clean” with small adjustments.

  14. I’ve been using your site for about a week and I’m in love with your recipes! Thank you! I’m in the DC area, so the prices here are fairly outrageous. Just saw that you are a fellow NOLA peep. I grew up in Luling and Destrehan. Geaux Tigers (and Saints)!! Thanks for the great guidance on food shopping and flavorful food!