Use grocery store club cards and then compare prices to store brands.
Buy fresh items, instead of processed items.
Consider buying frozen vegetables, they are picked fresh, flash frozen immediately and are less expensive and will keep longer.
When planning your menu think of ways to maximize the use of the “Stretch Your Food Dollar” menu as a springboard to create your own menu. Create meals around the items down in price. If you feel you can’t build a menu using an item that is down in price such as orange juice …use citrus slices instead.
Buy in bulk, but don’t buy more than you can eat.
Clip and use coupons. Put a ‘C’ next to items on your list that you have a coupon for, it will help you remember to use it at the checkout stand.
Shop the edges of the store avoiding the items at the ends of the aisles.
When shopping meat sales items, consider stocking your freezer.
Golden Beet, Fennel & Avocado Salad
Roast beets in oven (leaves removed) for an hour at 400 degress-until tender thourghout. Fine dice the shallot and soak in lemon juice and vinegar for about 30 minutes. This will help the shallots mellow. Thinly shave fennel and then mix with the shallot mixture. Thinly slice avocado and sprinkle with lemon juice to keep from browning. Once beets are tender, let cool down and then slice thin. To plate, make small base of golden beets on each dish, pile fennel on top of the beets, then crumble goat cheese on top of the fennel, arrange the avocado and garish with broccoli sprouts, salt and pepper to taste and drizzle with a little olive oil.