This year, we’ll be paying more than ever for dinner. Food prices jumped a whopping 4 to 5 percent in 2011 and are expected to continue rising in 2012, says the U.S. Department of Agriculture.
But you can have your chocolate cake and eat it, too, without breaking the bank, says Toni House, author of Savvy Shopping: How to Reduce Your Weekly Grocery Bill to $85 Per Week – or Less! (www.SaveYourMoneySaveYourFamily.com). A mom with executive-level experience in accounting and the restaurant industry, House pared the monthly grocery bill for her family of four to $250. And nobody complained.
“It takes savvy shopping,†she says. “You can have great everyday meals and special-occasion feasts and trim the household budget with planning, patience and grocery shopping ‘guardrails’ to keep your cart in line.â€
House offers these tips:
• Be patient – wait for good deals. Save pricier purchases for double coupon days. If you’re planning for a special occasion or celebration, save now so you can splurge a bit later, The more you rush, the less you save.
• Be detail-oriented. There is a lot of fine print involved in being a savvy shopper, from expiration dates to special offers to asterisks. Know exactly when a coupon expires, how much it’s for, how much more it will be worth on double coupon days and whether or not it’s worth the price in the first place.
• Plan ahead. Plan a menu for at least three meals in advance; combined with leftovers; that should give you five days or more of meals, depending on the meal. This puts you in control of your shopping list; and not the other way around. Instead of always playing catch-up, replacing what you’ve run out of, you buy only when it’s on the menu. Same goes for cereal, yogurt, bananas, fresh herbs and spices, etc.
• Instead of making expensive foods (meat) the centerpiece of each meal, design menus that use the most expensive foods less often. For instance, from now on at least twice a week, try using meat as more of a filler than a main dish. Instead of making spaghetti with meat balls, or sausage, or chicken breasts, make spaghetti with a meat sauce of ground turkey, ground sausage or ground chicken breakfast sausage.
• At the grocery store, buy ONLY what you can eat. That means no paper plates, toilet paper, plastic cups, Army men, toothbrushes, jar candles, greeting cards. Grocery store prices for non-food items are higher than you’ll pay almost anywhere else, so make a hard-and-fast rule and stick to it.
• Do use coupons, but only for products you actually need. Let’s say you just bought twice as many hot dog buns as you needed last week and now you’ve run across a two-for-one coupon for…more hot dog buns? Do you really have room in your freezer for all those buns?
House’s $85-a-week budget does require tossing out some pricey products your family may have grown accustomed to (brand-name cereals, pre-packaged snack cakes) and changing the way you plan meals. But there are plenty of delicious, often healthier, and less expensive substitutes
“You are the leader of your family unit, not just at home but at the grocery store,†House says. “Your new quest to become a savvy shopper might meet with some…resistance… at first. Take the bull by the horns and lead the family in the right direction.”
About Toni House
Toni House has a bachelor’s in accounting and a master’s in business administration and was most recently the senior consultant and owner of an accounting firm. How to Reduce Your Grocery Bill is her second “Savvy Shopping†book. Her first was Save Your Money, Save Your Family. Find her money-saving blog tips at www.saveyourmoneysaveyourfamily.com.
Chris, in addition, here's one more tip: cook from scratch! - lotsa $$ wasted on food processing-for-convenience.
I do stir-frys, starting from the raw veggies (a lot), spices & meat (a little).
Brenda55 cooks most of the time, and it is from the basics - well, a smoker for the ribs.
For some of our bread, I add salt, sugar (a little), veggie oil, water, yeast & flour - actually, you can get by very well with flour, water salt & just a bit of yeast, no kneading, just 24 hours of rise time.
Like Law says, shop the Asian food places - take chances on the labels you can't read (or ask).
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