Part of cutting expenses in a family's budge is trying to find ways to cut the grocery bill.  This can be the most expense part of the budget for some families.  With our family of 6, it's not uncommon some months to spend $600-700. Needless to say, this is the first place we look to when we need to pinch our pennies.

It's become like a game for me to accomplish two things while in the kitchen.  My first game is trying to see how healthy & low-fat I can make our favorites.  To my surprise, it really hasn't been that difficult.  I've had a few moments when I thought the kids might start chunky stuff at me.

My next game, is how cheap can I make a meal. 


Oh sure you eat Roman Noodles for like $0.40/pack or Mac&Cheese for like $0.90/box.  I want variety.  I want choices.  I want flavor.  I want NORMAL food!

The key to this game, is timing & planning.  You have to actually sit down & go through sales ads for the local stores.  Pick out the best sale items and then plan your weekly menu around what is on sale.  Last week United had boneless, skinless chicken breasts on sale for $0.97/lb.  We stocked up.  We now have many packs of chicken in our freezer.  That week I also cooked at least 3 meals with chicken.  Apples were also on sale last week.  One of meals was actually one of my favorite Weight Watchers meals.  Chicken with Apples & Onions!  MMMM...mmmmm.mmmmm!!!!  And because the two main ingredients were on sale,  fed my family this yummy meal for right around $1.00 per person. We also had chicken & broccoli pasta bake.  Box of whole wheat pasta-less than $1.00, chicken from sale, frozen broccoli & cheese-about $1.50, cream of mushroom soup-$0.50, splash of milk, & a cup of shredded cheese. This meal also was about $0.90-1.00/per person.

Here are a few links to some great recipes for meals that are around $1.00/serving.

100 recipes for under $1.00/serving

10 Healthy Meals for under $1.00/serving

Inexpensive Meals

Here's a few of my favorites:

Black beans & rice ( or red beans): 
It doesn't get simpler than this!

Spaghetti & Meatballs:
(I buy whole wheat spaghetti for about $1.25/box, cheap bottle of sauce & doctor it up with my own spices & veggies, & meatballs from a HUGE package that we buy at Sam's Club for about $8-10)


Buttermilk-Brined Fried Chicken:

3 c + 3/4 c buttermilk
1/3 tbs coarse salt
2 tbs sugar
2 1/2 to 3 lbs chicken pieces (whatever is cheapest)
2 cups all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
peanut oil for frying

1. For brine, in a resealable plastic bag set in a bowl combine 3 cups of buttermilk, coarse salt & sugar. Cut chicken in pieces & add to bag. Chill for 2-4 hrs. Remove chicken from brine & drain.  Pat dry with paper towel & discard brine.
2.  In large bowl, combine flour, 1/4 tsp salt & pepper.  Place the 3/4 c buttermilk in shallow dish.  Coat chicken with flour mixture. Dip in buttermilk & coat again with flour mixture.
3.  Meanwhile, in a deep frying pan or deep fryer, heat 1 1/2 inches oil to 350 F.
4.  Using tongs, carefully add a few pieces of chicken to oil. (Maintain temp at around 325 F) Fry chicken for 12-15 minutes or until chicken is not longer pink (165F) & coating is golden.  Turn at least once.  Drain on paper towels. Keep chicken ward in 300F oven until finished frying all chicken.

6 servings at about $0.90/serving.
549 calories, 30g fat (6sat), 88 mg cholesterol, 1,191 mg sodium, 35 g carbs, 1 g fiber, 34 g protein



Cream-filled Cupcakes (Like Hostess Chocolate ones)

2 c all-purpose flour
1 c unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 c buttermilk
1 tsp vanilla extract
1/2 c unsalted butter, softened
1 1/2 c sugar
3 lg eggs
Filling & swirl:
4 tbs unsalted butter, softened
1 1/2 c confectioners' sugar
2-3 tbs milk
Glaze:
1/2 c heavy cream
1 tbs light corn syrup 1 c semisweet chocolate chips

1.  Heat over to 350F. Line 24 muffin cups with paper liners.
2.  Combine the flour, cocoa, baking soda & salt n a medium bowl.  Whisk to blend.  Combine the buttermilk & the vanilla in a measuring cup.
3.  Beat the butter & the sugar in a  medium bowl with an electric mixer on medium high speed until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Add the flour mixture, starting and ending with the flour mixture.
4.  Divide the batter among the prepared muffin cups.  Bake at 350F until a toothpick inserted in centers comes out clean,  18-20 minutes.  Transfer to wire rack and cool 10 minutes.  Invert & cool completely.
5.  Filling & Swirl.  Beat butter in a medium-sized bowl until light and fluffy.  Gradually add confectioners' sugar.  Add 2 tbs of the milk & beat 5 minutes until almost white and light and fluffy.  Add additional milk if mixture is too thick.   Spoon frosting into a pastry bag fitted with a medium-sized plain round tip.  Remove cakes from pan.  Insert tip of pastry bag into top of cakes, about 1/2 inch deep & squeeze.
6.  Make the Glaze: Heat the cream and corn syrup in a small saucepan over medium heat until the mixture just comes to a boil.  Remove from heat & stir in the chocolate chips. Cover & let stand 5 minutes.  Whisk until smooth.
7.  Dip the tops of the filled cupcakes into the chocolate glaze.  Place on a cooling rack to set for 10 minutes.
8.  Change the piping tip to a smaller round one.  Pipe the decorative swirls on top of the glazed cupcakes.

24 servings at $0.48 each
256 calories, 12g fat (7g sat), 49mg cholesterol, 156mg sodium, 37g carbs, 2g fiber, 4g protein