In such tough economic times, we find ourselves cutting everywhere we can. The food bill is no different. If you used to eat out all the time, you are probably finding yourself doing that less and less; if you used to buy name-
brand products, perhaps you are buying generics; if your family has used a lot of convenience produts in the past, you might be cutting back on those now simply because of cost.
The New York Times has a story today called "Eating Well on a Downsized Budget," written by longtime food and nutrition writer Jane Brody. She says now may be the time to bring back "the basics -- the nutritious and affordable foods that have all been forgotten by many affluent families since the Great Depression."
What are some of those foods?
-- frozen fruits and vegetables, which may cost less than fresh but are just as nutritious
-- staples, like potatoes, eggs and beans
-- pasta and rice, which can be mixed with leftovers from a previous meal
-- family-size packages of meats, which can be separated out and frozen for more than one meal
-- main-dish soups
The whole point is to get the most nutritious, filling calories for your dollar, and avoid empty calories that probably end up both costing you more and giving your body less.
Here's the article, which has many more tips:
http://www.nytimes.com/2009/03/03/health/03brod.html?_r=1&ref=health
And here's a food blogger who focuses on feeding many people for little money (she is a 40-year-old mother of 7):
http://cookingwithanne.com/index.html
TELL US
Do you have tips or advice on how you're cutting dollars without cutting nutrition?