Eating well can often be rather expensive. With our economy down and costs on the rise, more and more of us are finding less butter on the edge of our bread. Cooking a well sourced and balanced meal is always going to take a little investment no matter how you look at it. However, that doesn’t mean you can’t or shouldn’t eat well through the entire week. By applying a little budgeting, careful planning, and stretching techniques, you can have your cake and eat it too. Then make cake lollipops with the leftovers.
Planning a weekly menu is something that requires a little more foresight than stopping by the store on the way home from work. It’s worth the effort! Carefully planning your weekly grocery shopping to coordinate multiple dishes will save you both time and money. Chefs do this all the time when planning for their restaurants with great success. Try starting your week by sitting down with a stack of cookbooks or using the internet to decide what types of recipes you might feel like cooking. After all, while sticking to a budget is important, it’s more important to like the food that you are eating.
When you approach your menu, consider ingredients and how they might carry over across all of the recipes you plan to make. If you are particularly fond of spicy recipes maybe garlic, onion, and chilis are purchased in greater bulk. When you buy things in larger quantity you can often find deals or coupons such as “buy one get one free.” These deals will help you save a dollar here or fifty cents there until, perhaps, you have enough for a bottle of wine to go with your meal. Purchasing in this manner gives you stability as well as frees up options for later in the week.