- Go through your pantry and keep it organized so you know what you have.
- Make a list and stick to it.
- Check the newspaper for sale items then make a plan where to shop.
- Check Arizona Farm Bureau's "Stretch Your Food Dollar" menus to help you plan your week's menu on food items that have been down in price.
- 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.
10+Plus Easy Tips to Help Stretch Your Food Dollar
Featured Recipe
Citrus Wild Rice
Rinse the rice thoroughly in cold water in a strainer. Place it in a large saucepan with 3 quarts of water. Bring the rice to a boil, then reduce the heat and simmer the rice for 30 minutes. remove the pan from the heat and let the rice stand until tender, about 30 minutes. Drain well in a colander and blot dry. Meanwhile, cut the oranges into segments. Cut off the rind ( both zest and white pit) to expose the flesh. Make V-shaped cuts to remove the individual segments, reserving a few whole for garnish. Soak the raisins in the orange juice in a mixing bowl for 5 minutes. Whisk the capers, olive oil, vinegar, salt and pepper into the orange juice-raisn mixture. Stir in the scallions, chopped parsley, rice, and diced orange segments. Correct the seasoning, adding salt or vinegar to taste. Mound the rice on a platter or plates and decorate with the reserved whole orange segments and parsley springs.
