Ask the Frugal Counselor a question and win her recipe book!

[Mary Webber]

Originally Posted by sweetcarolin1103

Hi Mary,
I have 3 boys who are teens, any advice how I can instill in them the importance of frugalness and healthfulness? They would rather eat fast food...
Thanks

Well, now, this certainly is a challenge... what teenage boys consider a snack, you and I know would feed a family of six for a week! At least.

But yes, there are some ways around this one... First off, they'd "rather eat fast food", so does this mean they eat out a lot? After school? Do they work, get an allowance, or spend your money?

What are their preferred snacks? Sweets, meats, or anything and everything in the refrigerator? I know how dangerous that after-school-snack is to the budget, especially where some kids really skimp on lunch and they're STARVING by mid-afternoon.

First off, any snacks should be considered an integral part of their food intake for the day, not extras, and should contribute the same good nutrition you'd expect them to eat at the dinner table. It's also true that most kids want to grab-and-go, which can be both expensive and less nutritious.

Time for a discussion with them about what role snacks should be playing in their diet and your poor, stressed-out food budget. Find out when they most want snacks, and make a list of what a good snack looks like to them. You may find they actually want real food. Give them a weekly dollar limit on junky-type snack food (including drinks which we'll look at in a minute) you'll buy with the groceries, or give them a snack allowance each week for the kinds of things you really want or need to limit. When those goodies are gone, they're gone.

Have they ever read the nutrition label on some of the snack foods they devour? How much do you spend each week on drinks for them, besides milk? Do they willingly drink milk? Flavored milk? Soda? Bottled water? How about "energy" drinks? All of these can account for a huge chunk of your food dollar. What would work better? What would they accept? What would be healthier and cheaper? Challenge them to help solve this part of the puzzle!

Try out various snack-type foods. Let's say that after-school, before dinner, and mid-evening are heavy snacking times for them (and all the in-between times too, of course.) You really want to be careful what they eat after dinner time as any food in the evening may be slow to digest, especially greasy, heavy foods, leaving them not hungry at breakfast and starting a bad snacking cycle over all again.

Do you have a cookie jar you can keep filled with cookies or bars with redeeming value, say oatmeal/raisin cookies or granola bars? Homemade, not store-boughten. Can you have a supply of English muffins available with a tub of tomato sauce and another tub of already-grated cheese in the refrigerator? A mini-pizza is one of snacks they'll probably take the time to make. Do you keep lots of microwave popcorn on hand?

Will they eat individual-sized yoghurts? If all the ingredients for smoothies are within reach, will they reach? Will they eat fruit salad, all made, just add a dab of whipped cream and some nuts? You might consider leaving a crockpot of chili out with bowls right beside it. Have you tried making your own ice-cream sandwiches with a variety of cookies and ice cream flavors? (In my Frugal Family Kitchen Book, there are lots of ideas for cookie/cream combinations, the how-to for making Cracker-Jack's-type caramel corn (I use lots of extra peauts), and a recipe for a veggie pizza that always gets rave reviews.)

These are the traditional kinds of snacks, although you probably noticed that things such as chips aren't even given room here. Think healtier substitutes... instead of potato chips, how about corn chips to make a mound of nachos with?

So, bottom line here... When are they mostly likely to snack, what snacks do they want, and what would they eat? Consider a weekly snack purchase limit or allowance so it's clear that these aren't extras but part of the mainstream food budget. Consider snacks as mini-meals (okay, some not so mini) and give them real foods. And don't worry about spoiling their supper... It's not as if they won't be hungry ten minutes later!

[Mary Webber]

Originally Posted by queenoftheclick

Entertaining is a bit difficult for me. My in-laws love to come over (late) and as soon as they come in they want to eat. Do you have any suggestions for an easy hot appetizer that doesn't involve dipping (they are double dippers) or the frozen food section of the store.

Thank you.

Marlene

Hi Marlene,

A little earlier Will asked a question about advice for newlyweds regarding food, etc. I talked about our emotional ties to food, our eating styles, and our shopping patterns, but I never looked at the question you raise: how do spouses, families, approach food and entertaining. It's an excellent question.

Now, obviously your in-laws have one old pattern for when they come over for supper, and you may have a different approach. Some people like to come in, shed their coats, hand you whatever they brought, and then fairly quickly settle into the meal, while others like a more leisurely approach, time to have something to drink, maybe a nibble, some conversation before mealtime. And mind you, I'm not even talking about whether this is a totally casual get-together or a more formal occasion.

I alwys figure that the hosts set the pace as it's "their house, their rules" as we always say. And I think that's half the fun of going to someone else's house for a meal, seeing how they do things. But some folks may have more ingrained ways when it comes to meals, no matter at whose house, or even at what restaurant, it's being enjoyed.

That said, I see a couple of possible approaches. They come in (late) and you say, "Oh, goodness, dinner's all ready (nudge, nudge...you're late) so we'd better sit right down." Or, you can have a plate of cheese, olives, fruit slices all ready and covered in the refrigerator, a bowl of crackers on the counter, etc. and when you hear their car pull in, you whip out that plate, snap over the covering, and voila! Or you can have some spiced nuts in a bowl, an available but not insistent appetizer.

The same thing is easy to manage with a hot appetizer, something such spinach squares, mini meat turnovers, or spicy shrimp. Have the dish all prepared and setting on its plate in the microwave, ready to flip on for a few seconds when you hear them arrive.

But, back to your original dilemma...ways around the double-dipping. One way is to make sure there are small plates and also a couple of spoons in the dip. "Oh, try some of these veggies, and here's a spoon to help yourself to some of this delicous turkey toenails dip." A second way is to have several dips, each with a small knife in it and and make sure the "dippers" are either truly one-bite size or use something such as soft bread pieces that must have the dip spread on it, hence the little knives! We love crusty bread chunks with garlicky dipping oil before supper (we seldom do "dinner" at our house) and we have little individual dipping dishes, also something to consider.

You have folks over for a meal which is certainly a nice gesture, some thought, some work too, right? But, then nothing's ever quite that simple, is it?!

[Joha]

Hi Mary,

My question is in regards to the safety and self life of homemade mixes (such as pancake or biscuit mix). I have some older cookbooks and I like to cook from scratch, but this can be time consuming at times... and I would like to try to make some homemade mixes to keep on hand.
The recipes that I have call for shortening to be added to the other ingredients, and I always wonder what is the shelf life of these mixtures. I live in Florida, and boy it's humid here!
I'm trying to use less preservatives and additives in the foods that we cook, but I'm afraid that adding shortening would turn the mixture rancid.
Mary, I would also like to know what is a good substitute for the condensed soups that a lot of Crockpot recipes call for.

Thanks!
I know this is a mouthful

[wrreck]

Hi Mary,
We use alot of venison and fresh fish to save money on our food bills. We get rather tired of burgers and my husband can't have MSG because it causes him to have migraines. This limits the boxed foods and mixes that I can buy severely. Do you have any good recipes for game meats? I was curious if you might have a good recipe for stroganoff that I can try. Also, do you have any ideas on how to make a good tuna noodle casserole that doesn't include using cream of mushroom soup? Even the campbells soup line that claims to have no MSG tends to cause headaches for him. I think that the machinery used in processing must have some residue that causes this for him. Thanks Mary!

[Ironstone4]

Hi Mary,

Our family of four eats three meals at home, plus snacks. I am hoping to get our 9 year old twins off the snacking, and only concentrate on meals. Is it possible to have a food budget of $10 a day? We already eat lots of refried beans with corn chips and cheese. Do you have any other suggestions for low-cost healthy meals that won't break the bank? We have access to a very reasonably priced local farmers market, along with cheese factories that offer good prices on bulk cheeses.

Thanks, and from what I have read of some of the other families responses, your cookbook sounds like it's worth it's weight in gold Hope we win!

[melaroe]

Thank you so much, Mary, for your insight. And, yes, please address the later-life, parent-child conversation when you have an opportunity. I went through this with my parents (they are passed now). I managed to find some very useful advice via books and conversations with doctors/professionals. The tough part wasn't necessarily me--but them--they were not prepared.

[dipetersen]

Here's a question: I'm the thrifty one in the family. My wife has never had to worry about money so it's kind of hard to get her to watch the spending. It especially bothers me in the kitchen where she will buy the latest "fad" foods that are over priced and not very healthy. Any advice on how to move her toward a more thrifty lifestyle?
Thanks

[Mary Webber]

Originally Posted by Joha

Hi Mary,

My question is in regards to the safety and self life of homemade mixes (such as pancake or biscuit mix). I have some older cookbooks and I like to cook from scratch, but this can be time consuming at times... and I would like to try to make some homemade mixes to keep on hand.
The recipes that I have call for shortening to be added to the other ingredients, and I always wonder what is the shelf life of these mixtures. I live in Florida, and boy it's humid here!
I'm trying to use less preservatives and additives in the foods that we cook, but I'm afraid that adding shortening would turn the mixture rancid.
Mary, I would also like to know what is a good substitute for the condensed soups that a lot of Crockpot recipes call for.

Thanks!

I know this is a mouthful

WOW! I can't believe the great questions you guys out in cyberland are sending me!

I, too, love to make my own mixes for everything from hot chocolate and Russian tea to a Quick Mix that can be used for dozens of goodies from biscuits and pancakes to cakes, cookies and...well, you get the idea! I have worn thin the pages of a 70's classic, Make-a-Mix Cookery (new and used at Amazon.com), and see that the same authors have a new edition Make-a-Mix (2006), that I'm sure is every bit as excellent. I highly recommend either edition for frugal families as any of the Master Mixes such as the Meat Sauce Mix will quickly repay you. AND, there's a section on gifts at the end, gifts of mixes, and things made from mixes. (Oh, I wish we had time to start talking about Christmas as it's really on my mind these days!)

But, on to your main question... Homemade mixes can save time and certainly money, and they are especially valuable for families where both adults work. Even better, you know what's goes into these mixes, and it's not some chemical combination of ingredients that no one can pronounce!

Your concerns about storage make sense, so the first question to ask is how quickly will you make use of any specific mix? Obviously shortening is stored in your cupboard at room temperature until it's used, so it shouldn't be a problem. BUT, to tell you the truth, I refrigerate mixes that contain shortening, and of course freezing is recommended for the meat mixes. To me, the little mealy bugs, etc. are as much of a concern as rancidity in the grain mixes. And, yes, even the cleanest kitchen (and mine isn't!) occasionally has to deal with these critters.

Now, you also asked about condensed soups... I'm about to go and answer another visitor's question on just that subject. So, please check that out. Finding healthier and more economical substitutes for those soups is clearly a concern for many of us. And, thanks for your questions.

[Mary Webber]

Originally Posted by wrreck

Hi Mary,
We use alot of venison and fresh fish to save money on our food bills. We get rather tired of burgers and my husband can't have MSG because it causes him to have migraines. This limits the boxed foods and mixes that I can buy severely. Do you have any good recipes for game meats? I was curious if you might have a good recipe for stroganoff that I can try. Also, do you have any ideas on how to make a good tuna noodle casserole that doesn't include using cream of mushroom soup? Even the campbells soup line that claims to have no MSG tends to cause headaches for him. I think that the machinery used in processing must have some residue that causes this for him. Thanks Mary!

Hey there,

As I'm sure you have, I've had some absolutely delicious venison (before I gave up meat), but I've also had some that was...well, game-y. Venizon chops simmered in chablis are the best!

I have a fish and game cookbook The Maine Way that I've referred back to for years. Written by Judy Marsh and Carole Dyer, both wonderful woodswomen, it was originally published by the Maine Department of Inland Fisheies and Wildlife. Now, while this particular book, may not be available, there are tons of new game cookbooks because of the explosion of tv cooking shows and outdoor shows.

But, as I checked my usual book, I was struck, just as you suggested, by how many recipes call for a can of condensed soup, usually the mushroom. In my own Frugal Family recipe book, there are several dishes calling for soup as an ingredient too. But, like you and other Wisebread visitors, I really want to avoid those soups, in your cases because of a possible MSG concern, in my case because I find the sodium content appalling.

I have a can of cream of mushroom in front of me as I'm writing this, and one (somehwat unrealisitic sized) serving offers 37% of the daily value of sodium, 11% fat, no dietary fiber, and only 1 g of protein. This is not a good use of my food dollar if what I'm trying to buy is body fuel and good health! Before some soup nazi gets on my case here...yes, I do have several cans of cream soup in my cupboard and yes, I will continue to use these in some recipes.

BUT, let's look at other possibilities. First off, what are you using the soup for, its thickening abilities or intensified flavor? Every cook should know how to make a basic white sauce, or a sauce of almost any kind, without having to even check a recipe. This is is cooking 101 at its most fundemental.

If you can make a white sauce, you'll never need that condensed soup again for either thickening or flavor. On the can of mushroom soup in front of me, the third ingredient (after water and mushrooms) is wheat flour, one of your basic thickening agents. So, since I'm making a fairly thick sauce/base, first I chop my mushrooms, then brown in two TBSP of butter (or even olive oil), add two TBSP of cornstarch (which I prefer to flour, but you can use either) to make a roux (I love using that word as it makes me feel like a real cook)!), then add your cup of low-fat milk, bring to a bubbly boil over medium heat, stirring constantly, until thickened. That's the very most basic place to start.

For cream of shrimp soup substitute, I use some chopped shrimp, a smidge of seafood soup base, the usual butter, milk and cornstarch, and a splash of sherry. Then again, maybe I want a sweet 'n' sour sauce for some leftover chicken chunks and veggies... Take 3/4c sugar, 1/3 c vinegar, 3 TBSP catsup, 3/4 c water, apple, cranberry or pineapple juice and 3 TBSP cornstarch. Combine sugar, vinegar, catsup, blend cornstarch into water or juice and add to sugar mixture, cook over medium heat stirring constantly until thickened and clear. Stir in chicken and veggies and heat through. YUM (This is one reason I like to use cornstarch as my thickening agent, the nice clear sauce it makes.)

And this is just a start... Hope this helps!

One last thought... My family likes gravies, and especially with meatloaf and mounds of mashed potatoes. I save out and brown a pinch of hambrug with some chopped onion, add a low-0sodium bouillon cube and a cup of water mixed with 1 +/- TBSP caornstarch. Bring to boil over medium heat and cook a few minutes until thick and delicious.

[Mary Webber]

Originally Posted by Ironstone4

Hi Mary,

Our family of four eats three meals at home, plus snacks. I am hoping to get our 9 year old twins off the snacking, and only concentrate on meals. Is it possible to have a food budget of $10 a day? We already eat lots of refried beans with corn chips and cheese. Do you have any other suggestions for low-cost healthy meals that won't break the bank? We have access to a very reasonably priced local farmers market, along with cheese factories that offer good prices on bulk cheeses.

Thanks, and from what I have read of some of the other families responses, your cookbook sounds like it's worth it's weight in gold Hope we win!

THANKS! I hope you win too.

One of the earlier visitors here, sweetcarolin1103, asked about snacks, so plese take a minute to go back and check what I told her as it may be - well, I hope it is! - helpful.

But, beyond that, I'm really glad that you have good, reasonably priced, local produce available. And, while I'm way wicked envious that you have cheese factories nearby, I'm also a little concerned about how much cheese you may be eating. I personally could live on cheese, but the fat and choleserol content are a real concern, and even if you're eating a lot of low-fat cheeses, even cottage cheese, there's also a question of sodium. If cheese is a main source of protein for your family, I really urge you to learn more about other sources of protein, especially non-meat sources, as they can be especially thrifty.

That does not have to mean tofu or an overload of soy products, but it does mean that you need to read up on clmplimentary proteins. And again, please read what I wrote earlier about considering snacks an integral aprt of your day's food.

Keep in touch and let me know if this helps.