Score free bananas with a new rebate at any store!
Buy a banana, regular price $0.49/Lb. Use a $0.25 rebate. Total: Free or pennies!
Weigh the fruit, look for the smallest, and you should be able to get at least one banana totally free!
I may be the last one to join the club, but I just tried Greek yogurt for the first time yesterday (shocking, I know!) My curiosity was piqued after watching the commercial starring John Stamos for the hundredth time, but I never got around to it. A friend was serving some for lunch and when offered, I couldn’t refuse.
Greek yogurt is not only delicious, it’s also a nutritional superstar. Full of calcium and Vitamin D, with as much potassium as a banana, it’s also rich in probiotics. Compared to regular yogurt, it has twice the protein with only a fraction of the sugar and carbs.
Not everyone is crazy about the taste by itself since it’s somewhat tart, but incorporated into different dishes, it is sure to please. Here are 14 ways I plan to use Greek yogurt:
1. Mayo Substitute – Greek yogurt works well in dips, deviled eggs, and chicken salad, adding a creamy texture without a ton of calories.
2. Sour Cream Substitute – Great on top of a baked potato.
3. Dessert – Mix yogurt with fruit, granola, or pudding for a tasty parfait. Also can be used in popsicles.
4. Salad Dressings – Any creamy type dressing like Caesar or Ranch works well.
5. Fruit Dip – Mix Greek yogurt with sweetener of your choice and serve with cut-up fruit for a healthy party platter.
6. Fondue – Mix an equal amount of yogurt and shredded cheese in a pot and melt over a low heat until blended.
7. Breakfast Bowl – Add 1 chopped banana, a handful of pecans, and 1tsp. of maple syrup to a cup of Greek yogurt.
8. Frosting Substitute – Whisk vanilla extract, cinnamon, honey and Greek Yogurt together until smooth.
9. Savory Sauce – Mix Greek Yogurt, lemon juice, and capers together. Serve with salmon.
10. Soups – Use in place of cream in cold soups.
11. Marinated Cucumbers – Thinly slice 1 cucumber and 1 onion, then combine with salt and Greek yogurt. Makes a great side dish for a dairy meal.
12. Cheesecake – Works especially well topped with fruit or chocolate.
13. Frozen Yogurt Bites – Mix fruit, yogurt, and sweetener together, spoon into ice cube trays and freeze.
14. Gyros – Stuff a pita bread with shredded veggies, olives, and feta cheese, then drizzle with yogurt.
Because Greek yogurt has such a thick consistency and strong taste, a little will go a long way, making it easier to stretch than regular yogurt. This is good news for both the wallet and the waist line.
Do you enjoy Greek yogurt?
Healthy food is important; we all know that! Unfortunately, some people also think it’s unaffordable, especially those on tight budgets. It’s possible to get a huge range of goodies, for very little cash. Here’s how I do it:
1. Markdowns
Most grocery stores and many smaller produce markets have these hidden gems. Sometimes I’ll find things in the cold sections; in other stores, they will be on a reduced rack. Never leave a store without checking for dairy, meat, and produce that’s reduced and you could find surprises like $1.00 organic milk gallons or $0.49 ground turkey.
Try asking your store’s manager what is marked down and when. (Usually, I find my best markdowns early in the morning.) The only item I avoid is bakery, because it tends to be stale.
2. Buy in Season
I’m always amazed to see shoppers buying watermelon in wintertime. Not only is it overpriced, the taste is terrible! If you buy things in season, you’ll get produce at the peak of freshness and affordability. In winter, that means citrus fruit. I’ve found oranges as low as 5/$1.00. In summer, pick up berries, melon, and stone fruit. Fall is all about apples. Just because food is available consistently doesn’t mean it’s worth buying.
3. Buy on Sale
Check your grocery flyers before shopping. If broccoli is on sale, don’t buy asparagus! I routinely find big bags of carrots on sale for $0.79 and bananas as low as $0.29/Lb. Many times, it’s organic, too. Eggs can be had for $1.00 a dozen. Big bags of oats are dirt cheap. This week, I got cauliflower for $0.99/Lb. Last week it was $2.99/Lb! Menus should change to reflect current prices.
4. Discount Grocers
If you have access to a discount grocery like Aldi, definitely check it out. (There aren’t any in my area, so I’ve never been to one, but I hear very good things about Aldi.) When shopping at known-to-be expensive stores like Whole Foods, look for generics.
5. Substitute
Lentils and tofu can be a meat replacement. Eggs are good, cheap protein. Tuna makes a fine dinner. If you’re a hardcore meat eater, make sure to buy on sale and stock up, but definitely try different options before discounting them. If you’re committed to organic meat/dairy, I’d suggest stretching a small amount with a filler.
6. Use Coupons
If you’re committed to using coupons, it’s possible to find whole food completely free! Last year, I scored many, many bags of onions and peppers for nothing. They cost $0.99 at Walmart and I had 12 $1.00 coupons! I’ve gotten free carrots from Earthbound Farms coupons. Target used to offer amazing mobile coupons that allowed me to find free produce. They’ve changed them and the deals aren’t as good now, more like $1.00 off a $5.00 order, but every bit helps.
If you’re willing to shop strategically, stick to a budget, and approach it with a positive attitude, anything is possible! This is not about deprivation; it’s about making the most of our resources cheerfully.
Do you find whole foods too expensive?
I’ve been in the kitchen most of the day, cooking up a storm during a storm (7 inches of snow, so far)! Using my list as a guide, I made most of the dishes I’d planned with a few last minute swaps. Here are the results of my Bulk Cooking Day:
1. Chicken and potatoes
I baked 2 trays of split breasts and potato wedges after sprinkling with salt/pepper. After cooking, I put the potatoes in a bowl and waited for the chicken to cool, then shredded it. I had enough meat to fill a big ziplock. We’ll eat the potatoes tonight for dinner, along with some of the shredded chicken mixed with BBQ sauce, and broccoli.
2. Meatballs and string beans
This wasn’t on the list and I hadn’t planned to make it, but I found a small bag of meatballs in the freezer and needed to use them up. I baked them along with string beans on the same pan. All you need is some salt/pepper. This will be tomorrow’s dinner, served with brown rice.
3. Baked brown rice
My first time baking it and the finished product is much better than the stovetop! I used Alton Brown’s recipe and baked this on the bottom shelf while the meatballs baked one shelf above. (The rice obviously requires a much longer cooking time, so set a timer.) While I still prefer white rice, brown is healthier and not bad for a change of pace.
4. Chocolate pumpkin muffins
I combined a handful of chocolate chips, a box of cake mix, a can of pumpkin and an egg to make muffins. No oil is used, so the texture is slightly different. I like pumpkin bread, but I’m not crazy about pumpkin combined with chocolate. The recipe was super easy, but I don’t think I’ll make it again; they look better than they taste.
Always good for a snack craving instead of chips or crackers. Every time I make these, I wonder why I do so infrequently.
After all the cooking, washing, chopping, and dishes, I’m exhausted. I won’t however, have to worry about dinner for a while. Bulk cooking does take planning and effort, but it saves time in the long run.
My meal plan should look like this, provided nothing comes up last minute:
Monday – Chicken, potatoes, broccoli.
Tuesday – Meatballs, string beans, brown rice.
Wednesday – Pasta, salad, garlic bread.
Thursday – Chicken, brown rice, mixed veggies in a lemon/garlic sauce.
Friday – If any chicken remains, I’ll make chicken salad sandwiches. If not, tilapia. Sides will be green salad and fresh fruit.
Did you do any cooking today? Please share or link up in the comments.