Cutting Food Costs

1. Meals should be planned on a weekly basis. Although not exactly course to course, variety is they key to a balanced diet.

2. Never with an empty stomach. You'll tend to be more impulsive in buying unnecessary stuff. Don't rush. Take your time in shopping.

3. Have a grocery list handy in the kitchen, and jot down any item as soon as you run low. This will save a lot of trips to the grocery due to forgotten items.

4. It's handy to bring along a calculator to compare the bargain between two similarly priced items in proportion with their contents.

5. When trying out a new product, always buy the small package. This will cost more, but just in case you don't like it, you lose less.

6. Cheaper cuts of meat doesn't mean inferior quality. One just has to pay more attention in cooking it. Less tender cuts are good for stews and dishes requiring long cooking time. Buy meat and other frozen products at the end of shopping; that way they won't thaw and promote bacteria growth.

7. Consider using livers and kidneys in the menu. They are rich in iron and less in fat.

8. To get better-tasting meat, cut up all the meat together and let them sit in a communal marinade. So even when frying there will be better-tasting meat. And don't throw away the bones, they make for good tasting stock or broth.

9. When meat is a little scarce, try adding beans. Small amounts will hardly be noticeable in most dishes.

10. Aside from common fish people buy, there are a lot of other varieties that taste as good but cost a lot less.

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