Feeding a family of any size these days can really add up. Setting a budget and sticking to it while you are in the grocery store isn’t always easy, I see temptation in every aisle. Here are a few little tricks I use to keep my groceries bills in check and still eat well.
Plan Ahead. Work out a menu for a few days or even the whole week in advance. Try to plan different meals that share common ingredients and even incorporate ingredients that you may already have in the pantry, fridge or freezer. Buying some items in larger quantities will help you save precious pennies.
Be Flexible. While you are shopping be prepared to take advantage of sales. For example, if you are shopping for a beef stir fry but pork is on sale, switch it up to a pork stir fry instead. Peruse the flyer before shopping so you can make note of any specials that you can fit into your menus and don’t forget your coupons.
Keep it Simple. Good food doesn’t need fancy ingredients, just fresh ones! Sure, you may want to occasionally splurge on a special ingredient, but just make sure you stretch it over a few meals to make it worth your while.
Eat Together. Sitting down together for a meal is not only time well spent with your family at the end of the day, it is also more economical. Preparing foods in larger quantities as opposed to single servings helps save time and money.
Waste Nothing. Use every bit of food you can. Vegetable peels, herb stalks and bones can be made into stock and used for soups, stews and sauces. Keep leftovers for quick lunches. I love leftovers – it's two meals for the price of one!
Salisbury Steak with Mushrooms
Makes 4 Servings
Prep time: 10 min
Total time: 50 min
1/2 cup (125 mL) finely minced onion
1 clove garlic, minced
¼ cup (63 mL) unsalted butter, divided
1 1/2 lbs (680g) extra lean ground beef
2 eggs
½ cup (125 mL) bread crumbs
2 tbsp (30 mL) Compliments Fresh Parsley [1], leaves chopped
salt and pepper to taste
1 lb (454 g) Compliments Mini Bella Mushrooms [2], sliced
3 tbsp (45 mL) flour
1 1/2 cups (375 mL) Compliments Beef Broth [3]
- Sauté the onions and garlic in 1 tbsp (15 L) of butter until translucent and set aside to cool.
- In a bowl combine the ground beef, eggs, breadcrumbs and parsley. Add the cooled onion mixture, season with salt & pepper and mix well. Form into 6 patties.
- Heat a non-stick sauté pan over medium high heat. Sauté the Salisbury steak patties in the pan with 1 tbsp (15 mL) of the butter until golden brown on both sides, but not cooked through. Set aside in a casserole dish.
- Return the pan to the heat and sauté the slice mushrooms until browned, about 4-5 minutes and pour them over the steaks. Melt the remaining butter in the pan and stir in the flour, cooking for 1 minute. Whisk in the beef broth until smooth and simmering; pour over patties and mushrooms in the casserole.
- Bake at 375°F (190°C) for 25-30 minutes and the Salisbury steaks are cooked through.
TIP- Add your own twist to the Salisbury Steaks by taking stock of what’s in your fridge and pantry. A dash of hot sauce, steak sauce, fresh herbs, minced vegetables, chopped nuts or surprising spices will make them all your own at no extra cost.
Happy Cooking!
Chef Ryan Skelton
Nutritional Analysis per Serving:
Energy: 450 (kcal)
Protein: 43 g
Fat: 21 g
Saturated Fat: 11 g
Cholesterol: 230 mg
Carbohydrates: 22 g
Fibre: 2 g
Sodium:590 mg
Potassium: 589 mg