How can you eat delicious, fresh food at home on a tight budget?

[deaurelt99]

Everyone's trying to save a bit of money these days but you can actually reduce your weekly food bill by buying sensibly and working out a week's meals in advance -- for example, roast chicken leftovers can easily and cheaply become a delicious risotto or a warming chicken soup with beautiful fresh stock.

And if you can grow a few vegetables and herbs yourself, you'll be saving even more money. But I want to hear your suggestions.

[BarnMomma]

I agree with all of the above.

I'll add that making bulk foods that can be eaten in portions all week long is a great idea.

Soup! You can feed your whole family on the cheap when you make soup in a big pot. Pick a cut of meat, add celery, carrots, onions, and heaps of any other veggie. Simmer for a few hours and presto! Lunch for a week!

Also the more "prepared" a food is, the more expensive it is so don't buy precut fruits and veggies or those boxed salads. Try to buy heads of lettuce and invest in a salad spinner.

A slow cooker is also a great option as the other poster mentioned I think too becasue you can buy quality(pasture, grassfed) meats on the cheap with the less desirable cuts.

Also keep a well stocked pantry...that way you can grab anythign you need to cook anything you might have to with leftovers or what might be left in your fridge by the end of the week. That way both your canned goods won't expire nor will your fresh produce.

When in season SHOP the farm markets. The food is cheaper and fresher and healthier. Also, save up in the winter for spring and summer so you can buy extras, and freeze for winter use.

[ollyoxenfree]

Eat less meat - either completely meatless meals or serve dishes that use meat as an ingredient (e.g. stir fry with slices of steak - I use the beef almost as a garnish!) rather than the centrepiece of the meal. Replace meat with cheap lentils and beans. It frees up a huge part of the budget for fresh veggies etc.

I plan our weekly menus before shopping. I plan to eat meatless about 3 times a week, and with "meat-light" meals another couple of days. So we really only have a "meat and potatoes" dinner a couple of times a week. On those occasions, I plan leftovers so they can be used for lunches (since I've stopped buying deli luncheon meats).