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"Your ideals are well within your reach." -Ancient Chinese proverb
When I first embarked on my frugal lifestyle, we found most of the extra savings we needed to pay other bills within the grocery budget. We were able to reduce our food bill by more than half! Part of that reduction was through smarter shopping techniques. In my book Miserly Moms, I explain in great detail how to shop differently in order to reduce your grocery spending. I don't want to repeat those tips here, but rather encourage you to read Miserly Moms to learn to stretch your dollar.
Nevertheless, shopping is only part of the way to save grocery money. The other part is to modify the menu. Both things need to be done in order to accomplish a maximum reduction in grocery spending. After all, how can we save money if we have steak several times per week? We need new recipes that call for simple ingredients but still provide an appealing and healthy meal to the family.
That last part of my goal is what this book is really all about. When people hear that I shop and cook frugally, they often assume that our meals are high in carbohydrates, low in protein, andhigh in fat. It saddens me that there are such misconceptions out there about inexpensive meals.
I want to report that these assumptions don't have to be true, and I will provide numerous examples and options to support my position. This book includes over two hundred recipes that offer several features that no other cookbook offers:
Each recipe costs $1 or less per serving. The cost per serving is indicated on each recipe page.
Each recipe has been tested by a chef to make sure the recipe is written correctly, the servings are accurate, and the flavor is tasty.
Each recipe is nutritious (according to RDA standards) and is backed up by a detailed nutritional analysis.
Each recipe offers a preparation time estimate as well as a cook time estimate.
Each recipe is easy to make. No tricky maneuvers or tools are needed.
Each recipe page offers a kitchen tip on varying subjects of interest to a chef.
Chapter 1, "The Miserly Kitchen," explains these features in greater detail. I have also included some nutritional information that I felt was important to keep your family healthy. Page through the information in "The Miserly Kitchen," read some of the Kitchen Tips, and take a look at the charts at the end of the book to see how you can make your kitchen a more effective place.
Use these recipes as a springboard for your own creative ideas. Perhaps you can change a few of your family's favorite meals to make them healthier and cost less. Perhaps you can branch out and add a few vegetarian meals that everyone will love and benefit from, health wise as well as financially. These recipes are our family's favorites. You may notice the lack of pork recipes. That is because my family doesn't like the taste of pork, and no other reason. You can substitute pork for the beef or chicken called for in many of the recipes.
Many of us are frugal in our cooking because we need that extra grocery money somewhere else; others have a financial goal they are trying to meet and need every extra dime. Regardless of your reasons for reducing your grocery budget, let my recipes be a tool to saving you money for some other goal. Let your frugal cooking be an enhancement to your family's budget, not a frustration.
Excerpted from Healthy Meals for Less by Jonni McCoy Copyright © 2009 by Jonni McCoy. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Introduction: Why This Cookbook Is Different 9
1 The Miserly Kitchen 11
How to Use This Book 11
Pantry Basics 14
Oil Nutrition Tips 18
2 Appetizers 23
3 Beverages 35
4 Soups 48
5 Vegetables and Side Dishes 63
6 Main Dishes 81
7 Vegetarian Main Dishes 110
8 The Twelve Days of Turkey 137
9 Slow Cooking 150
10 Breads and Muffins 169
11 Sauces and Dressings 190
12 Mixes 208
13 Desserts and Snacks 227
14 Kitchen Helps 252
Food Storage Chart 252
Measuring Abbreviations 255
Food Equivalency Chart 255
Emergency Substitutions 255
Measuring Conversions 256
Weights and Measures 257
Metric Conversion Chart 257
General Index 258
Recipe Index 259
Kitchen Tips Index 263
Posted August 15, 2013
Posted July 24, 2014
I've made a few recipes from this book already and so far so good. But, there does seem to be a typo in the Tortilla Soup recipe. It says "3 cup lime juice." Looking at other recipes for this soup online, the most I've seen used is a Tablespoon or 2. I tried it with about 1/4 of the lime juice (because I like to make the recipe to the instruction first, then make changes - but I knew I wasn't going to manage 3 cups...) Definitely less lime juice is needed.
This is a great concept book, listing the cost per serving and basic nutritional value for each recipe. As a bonus, cutting out fillers and reducing packaging costs on something like taco seasoning gets two thumbs up from me.
1 out of 1 people found this review helpful.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted August 8, 2014
This is a really good book for learning to make sauces and mixes that you would ordinarily buy. I enjoyed reading it and am looking forward to trying recipes and mixes.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted July 22, 2014
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