Tofu. It's super versatile, and super cheap. Break down a block and firm tofu, sautee with some olive oil, veggies, and spices for a scrambled egg-like dish. Or blend smooth tofu in a smoothie to make it extra filling. Or slice it and bake it to replace meat in a sandwich (marinate first for flavor. I like soy sauce and lemon juice with pepper).
Every other week I make a batch of quinoa, black bean and corn salad. It's seasoned with cumin and chili pepper, and for whatever reason it satisfies my hunger better than most any other food. Quinoa isn't the cheapest ingredient, but it's an inexpensive meal accounting for all the snacks between meals I can skip.
Favorite frugal food (not healthiest) is frozen thin crust pizza from the supermarkets. I usually try to score them for less than $4 if I can. The reason why I prefer thin crust is that they cook up faster (10 minutes, saving some oven time and electricity/gas) and they have more consistency across brands (versus the rising dough versions which vary wildly). But do try to pair it with a salad and some fruits...
homemade hummus - I often skip the tahini because I don't use it in anything else, but I always have chickpeas (would be even more frugal if I started with dried, but I can usually find canned for pretty cheap), garlic, lemon juice & olive oil on hand.
I read these sort of self righteous tirades against a place YOU choose to go to and about fall over laughing. If you hate TJ's--and it certainly seems the majority here DO--then DON'T GO THERE. Leaves a shorter line for the REST of us!
That said--altho I live deep in the country we have little access to ANY grocery stores and for most of the year Farmers Markets have little except honey, potatoes and apples. Nice--but not a big choice. We do have a TJ's an hour and a half drive ONE WAY from here so we don't drive there just for them but when we have to be in that area we do go there. We are not obsessive about "organic"--I find it hysterical that the people who LIVE in the MAJOR CITIES are the ones that get and obsess about all this organic stuff while out here unless it's August the stuff cannot be had for love nor money---and TJ's has stuff we LIKE and need.
My daughter cannot have "cured" bacon. OF course she loves bacon! So TJ's uncured amazingly good bacon was a MAJOR score for us and we bring packs home every time we go. In "Our" TJ's the produce is NOT wrapped in anything--and it is sold by the "each" so a scale is not needed--altho I find this a bit precious I don't generally buy by the pound either so---Most people don't buy a "pound" of apples or kale--they buy say 5 apples for that week. OR a bunch of kale for soup. The only time we use the scale at the grocery is for bulk or for when the kids/grandkids need to learn HOW to use one--very amusing and useful.
We DO appreciate the attitude of the very cheerful staff--my husband (who is in retail at a Big Box--please don't kill me for this and no they don't sell organic plaster board) is always commenting on the friendly and knowledgeable people he met there. HE actually LIKES TJ's which is more than I can say for the REST of the worlds stores. HE was very impressed with one cheese guys thoughts on items and even the "upsell" of the guy bringing us a box of crackers that he thought went well with the cheese was well received as it came with great enthusiasm. When was the last time someone actually knew their product AND was helpful about given you that info? Oh and the cheese and crackers were very good too!
Never having been in any OTHER TJ's (Or a Costco and many other larger stores for that matter!) we don't know if this attitude is the store as a whole or not. We DO have several ALDIS around here and I was kinda not surprised to find that they were owned by the same people--I had said the first time we went to TJ's it was like an upscale colorful ALDIS. Because we live in NY we cannot get "Two Buck Chuck" --we can't sell wine or liquor in the supermarket but we can sell beer--and the selection was very widespread and interesting--I was able to find several things people had asked about in our travels.
I think that demanding that EVERY place people might happen to shop be 100% brown rice and organic granola is a bit much. Sadly the production is just not at levels to sustain this. It would be great if it were--but it won't be for quite some time if ever. IF you don't like this--change it. Come to NY and I am very sure I can find you a lovely farm on some of the best agri land on the planet and you can find out exactly how HARD farming and food production IS. The picture of a quaint lil ole granny huddled over the copper kettle in her thatched cottage making brambleberry jam is---precious--but not very realistic. Didn't know NY HAD farms? Well in addition to producing a huge volume of milk and cheese (including some very large organic places--Battenkill for one is right behind my house!) we are huge corn apple potato cabbage onion and other cool weather crop growers. We also have to grow almost ALL of the hay and grain that the dairy and meat cows consume. Oh--and lets not forget GRAPES! Table and wine.
All fine n good to whine about the selection when you are not the one getting up at 4 AM to get the days farm work started and the cows milked in 40 below zero weather.
Your point is well taken; however, I would still caution people to tread lightly here. Bond funds, like a bond index and Treasury Bond fund, hold portfolios that have long effective average duration. Effective duration gives you a good idea of how the value of the fund will change based on a change in market interest rates. The value of a fund that has an average effective duration of 3, will have a plus or minus 3% change in it's value for a 1% change in interest rates. Vanguard's Bond Total Bond Index currently has a 5.3 effective duration. If interest rates go up 1%, the value of the fund will fall about 5%. You can see how, with interest rates at historical lows right now, your emergency fund could lose over 5% of it's value in a rapidly increasing interest rate environment. IF you insisted on non-FDIC investments, I would recommend an ultra-short or short term bond fund instead. I still prefer bank money markets and CD's; however, because in an environment similar to 2008, when credit markets freeze up, it could negatively affect the liquidity of your mutual fund. It is always better to match your investment with the potential time frame that you would use them. You wouldn't buy a 10 year Treasury Bond for your emergency fund, even though the interest rate is much higher than a one year CD, because of the possibility of having to sell the bond on the market at a loss because you needed the money quickly.
My favorite frugal food is usually pork ribs! Our local store has them for $1.19 a pound sometimes and we stock up and roast them for pulled pork, chimichangas, and other recipes. Our other favorite frugal food is chicken breasts. Our local meat market has them for $1.89 a pound when you buy 40 pounds, so usually my mom and I split that and then have few hours of prep for weeks of chicken breasts all ready to go! With either pork or chicken in the fridge, we can make almost anything for dinner quickly.
My favorite frugal foods are:
--Bean enchiladas. I cook up a large batch of dried beans (pinto or black) in the crockpot and freeze in separate containers or bags. I buy enchilada sauce when it's on sale or make my own. In addition to the beans I add a little leftover beef, pork or chicken if I have any. Leftover sweet potatoes make a tasty addition, too. I buy cheddar and jack cheese in large blocks on sale, grate it in my food processor, and freeze it in 1 or 2 cup bags. I also freeze tortillas. Then I have everything I need for a frugal meal that my whole family loves.
--Omelets. Eggs are inexpensive sources of protein and very versatile. Omelets are a good way to use up bits of vegetables--red pepper, scallions or onion, fresh spinach. Also a good way to stretch a little bit of bacon, ham, or sausage.
--Fried rice. I buy rice in bulk for savings. When I make a rice side dish, I cook extra to use for fried rice (or rice pudding) the next day. I use leftover pork or chicken, or a few shrimp which I generally have in the freezer or a combination. I add assorted vegetables I have on hand (chopped or julienned broccoli stem is good, along with carrots, green onions, peppers, peas) or some from a bag of frozen mixed vegetables.
--"Garbage" soup. I save odds and ends of vegetables (onion ends; carrot ends, peels and tops; celery leaves and ends; cabbage) in the freezer for soup stock which I make when I have a carcass left from a roasted chicken or turkey. I make up the stock and then turn it into soup with leftover chicken or turkey and vegetables and fresh herbs from the garden. I throw in some sausage or cooked beans if I have them. I add rice, pasta, or frozen tortellini at the end and accompany the soup with cornbread or cheesy biscuits. I often have enough soup left to freeze for future meals. It can be used as a main dish or it can be a first course when the I have extra hungry people to feed or need to stretch a meat main dish to serve more people.
Hands down: Chickpeas! I get them in cans for as low as 65 cents at my local grocery store and can't get enough of them. They're delicious, nutritious, and versitile. My favorite recipe is to toss them with some flour, cayenne pepper, and oil in a frying pan and use them in a salad. Their texture is unique and they're a great source of protein!
I find when I get home from a long day at the office that I get more done if I do them as soon as I set my stuff down (and fend my cat off from chewing my purse straps) If I sit down to watch an episode of "ER", then that quickly turns to two episodes, and the dishes are still not put away, the laundry is not folded, etc.
Anchovy pasta.
Pasta,garlic,olive oil, canned anchovy fillet, bunch of chopped parsley.
If you have canned tuna, even better.
Super simple, low cost. But very tasty.And satisfying.
For me, it's the incredible, edible egg. Inexpensive, nutritional, and able to be incorporated into a snack or meal at any time of day. Who doesn't like breakfast for dinner?
Vegetarian chili is my favorite frugal food to make. The ingredients are readily available year round, they don't cost much, and it usually provides plenty of leftovers. It's easy to make it for meat lovers if you have the extra cash. You can use vegetables you grow yourself (and freeze/can) or from the store. It's also versatile, top a baked potato with chili, place chili over mashed potatoes, chili over rice, and I hear Ohio folks put chili on their spaghetti too.
My current favorite is roasted mixed root vegetables as they've been on sale in our area. Carrots, potatoes, and beets, peeled, chunked, drizzled with olive oil and roasted with a head of garlic. Parsnips, sweet potatoes, and turnips added sometimes, and red peppers if we can get them. Love the colors.
Homemade pizza dough. You can top it with anything and it costs pennies to make.
http://saltedplates.wordpress.com/2013/03/05/homemade-pizza-dough/
Wild-caught frozen salmon that I cook in a steamer.
I like anything with eggs (scrambled eggs or omelettes). They're easy to make and frugal.
Tofu. It's super versatile, and super cheap. Break down a block and firm tofu, sautee with some olive oil, veggies, and spices for a scrambled egg-like dish. Or blend smooth tofu in a smoothie to make it extra filling. Or slice it and bake it to replace meat in a sandwich (marinate first for flavor. I like soy sauce and lemon juice with pepper).
Pasta with tomato sauce is my favorite frugal food
Ramen Noodles - Great to add leftovers or veggies.
PB&J
Every other week I make a batch of quinoa, black bean and corn salad. It's seasoned with cumin and chili pepper, and for whatever reason it satisfies my hunger better than most any other food. Quinoa isn't the cheapest ingredient, but it's an inexpensive meal accounting for all the snacks between meals I can skip.
Favorite frugal food (not healthiest) is frozen thin crust pizza from the supermarkets. I usually try to score them for less than $4 if I can. The reason why I prefer thin crust is that they cook up faster (10 minutes, saving some oven time and electricity/gas) and they have more consistency across brands (versus the rising dough versions which vary wildly). But do try to pair it with a salad and some fruits...
homemade hummus - I often skip the tahini because I don't use it in anything else, but I always have chickpeas (would be even more frugal if I started with dried, but I can usually find canned for pretty cheap), garlic, lemon juice & olive oil on hand.
I read these sort of self righteous tirades against a place YOU choose to go to and about fall over laughing. If you hate TJ's--and it certainly seems the majority here DO--then DON'T GO THERE. Leaves a shorter line for the REST of us!
That said--altho I live deep in the country we have little access to ANY grocery stores and for most of the year Farmers Markets have little except honey, potatoes and apples. Nice--but not a big choice. We do have a TJ's an hour and a half drive ONE WAY from here so we don't drive there just for them but when we have to be in that area we do go there. We are not obsessive about "organic"--I find it hysterical that the people who LIVE in the MAJOR CITIES are the ones that get and obsess about all this organic stuff while out here unless it's August the stuff cannot be had for love nor money---and TJ's has stuff we LIKE and need.
My daughter cannot have "cured" bacon. OF course she loves bacon! So TJ's uncured amazingly good bacon was a MAJOR score for us and we bring packs home every time we go. In "Our" TJ's the produce is NOT wrapped in anything--and it is sold by the "each" so a scale is not needed--altho I find this a bit precious I don't generally buy by the pound either so---Most people don't buy a "pound" of apples or kale--they buy say 5 apples for that week. OR a bunch of kale for soup. The only time we use the scale at the grocery is for bulk or for when the kids/grandkids need to learn HOW to use one--very amusing and useful.
We DO appreciate the attitude of the very cheerful staff--my husband (who is in retail at a Big Box--please don't kill me for this and no they don't sell organic plaster board) is always commenting on the friendly and knowledgeable people he met there. HE actually LIKES TJ's which is more than I can say for the REST of the worlds stores. HE was very impressed with one cheese guys thoughts on items and even the "upsell" of the guy bringing us a box of crackers that he thought went well with the cheese was well received as it came with great enthusiasm. When was the last time someone actually knew their product AND was helpful about given you that info? Oh and the cheese and crackers were very good too!
Never having been in any OTHER TJ's (Or a Costco and many other larger stores for that matter!) we don't know if this attitude is the store as a whole or not. We DO have several ALDIS around here and I was kinda not surprised to find that they were owned by the same people--I had said the first time we went to TJ's it was like an upscale colorful ALDIS. Because we live in NY we cannot get "Two Buck Chuck" --we can't sell wine or liquor in the supermarket but we can sell beer--and the selection was very widespread and interesting--I was able to find several things people had asked about in our travels.
I think that demanding that EVERY place people might happen to shop be 100% brown rice and organic granola is a bit much. Sadly the production is just not at levels to sustain this. It would be great if it were--but it won't be for quite some time if ever. IF you don't like this--change it. Come to NY and I am very sure I can find you a lovely farm on some of the best agri land on the planet and you can find out exactly how HARD farming and food production IS. The picture of a quaint lil ole granny huddled over the copper kettle in her thatched cottage making brambleberry jam is---precious--but not very realistic. Didn't know NY HAD farms? Well in addition to producing a huge volume of milk and cheese (including some very large organic places--Battenkill for one is right behind my house!) we are huge corn apple potato cabbage onion and other cool weather crop growers. We also have to grow almost ALL of the hay and grain that the dairy and meat cows consume. Oh--and lets not forget GRAPES! Table and wine.
All fine n good to whine about the selection when you are not the one getting up at 4 AM to get the days farm work started and the cows milked in 40 below zero weather.
Your point is well taken; however, I would still caution people to tread lightly here. Bond funds, like a bond index and Treasury Bond fund, hold portfolios that have long effective average duration. Effective duration gives you a good idea of how the value of the fund will change based on a change in market interest rates. The value of a fund that has an average effective duration of 3, will have a plus or minus 3% change in it's value for a 1% change in interest rates. Vanguard's Bond Total Bond Index currently has a 5.3 effective duration. If interest rates go up 1%, the value of the fund will fall about 5%. You can see how, with interest rates at historical lows right now, your emergency fund could lose over 5% of it's value in a rapidly increasing interest rate environment. IF you insisted on non-FDIC investments, I would recommend an ultra-short or short term bond fund instead. I still prefer bank money markets and CD's; however, because in an environment similar to 2008, when credit markets freeze up, it could negatively affect the liquidity of your mutual fund. It is always better to match your investment with the potential time frame that you would use them. You wouldn't buy a 10 year Treasury Bond for your emergency fund, even though the interest rate is much higher than a one year CD, because of the possibility of having to sell the bond on the market at a loss because you needed the money quickly.
My favorite frugal food is usually pork ribs! Our local store has them for $1.19 a pound sometimes and we stock up and roast them for pulled pork, chimichangas, and other recipes. Our other favorite frugal food is chicken breasts. Our local meat market has them for $1.89 a pound when you buy 40 pounds, so usually my mom and I split that and then have few hours of prep for weeks of chicken breasts all ready to go! With either pork or chicken in the fridge, we can make almost anything for dinner quickly.
My favorite frugal foods are:
--Bean enchiladas. I cook up a large batch of dried beans (pinto or black) in the crockpot and freeze in separate containers or bags. I buy enchilada sauce when it's on sale or make my own. In addition to the beans I add a little leftover beef, pork or chicken if I have any. Leftover sweet potatoes make a tasty addition, too. I buy cheddar and jack cheese in large blocks on sale, grate it in my food processor, and freeze it in 1 or 2 cup bags. I also freeze tortillas. Then I have everything I need for a frugal meal that my whole family loves.
--Omelets. Eggs are inexpensive sources of protein and very versatile. Omelets are a good way to use up bits of vegetables--red pepper, scallions or onion, fresh spinach. Also a good way to stretch a little bit of bacon, ham, or sausage.
--Fried rice. I buy rice in bulk for savings. When I make a rice side dish, I cook extra to use for fried rice (or rice pudding) the next day. I use leftover pork or chicken, or a few shrimp which I generally have in the freezer or a combination. I add assorted vegetables I have on hand (chopped or julienned broccoli stem is good, along with carrots, green onions, peppers, peas) or some from a bag of frozen mixed vegetables.
--"Garbage" soup. I save odds and ends of vegetables (onion ends; carrot ends, peels and tops; celery leaves and ends; cabbage) in the freezer for soup stock which I make when I have a carcass left from a roasted chicken or turkey. I make up the stock and then turn it into soup with leftover chicken or turkey and vegetables and fresh herbs from the garden. I throw in some sausage or cooked beans if I have them. I add rice, pasta, or frozen tortellini at the end and accompany the soup with cornbread or cheesy biscuits. I often have enough soup left to freeze for future meals. It can be used as a main dish or it can be a first course when the I have extra hungry people to feed or need to stretch a meat main dish to serve more people.
Lentil Casserole: chopped veggies, broth or bouillion, bag of lentils all in a casserole dish for an hour or so. Tasty, fulfilling, cheap!
Hands down: Chickpeas! I get them in cans for as low as 65 cents at my local grocery store and can't get enough of them. They're delicious, nutritious, and versitile. My favorite recipe is to toss them with some flour, cayenne pepper, and oil in a frying pan and use them in a salad. Their texture is unique and they're a great source of protein!
Chili! Super simple and cheap. Plus you can do it all in one pot.
I find when I get home from a long day at the office that I get more done if I do them as soon as I set my stuff down (and fend my cat off from chewing my purse straps) If I sit down to watch an episode of "ER", then that quickly turns to two episodes, and the dishes are still not put away, the laundry is not folded, etc.
Pasta...Let's admit it carbs are delish, even if they aren't in vogue.
I love using grains and legumes that I buy in bulk. It's easy to take these and make cheap meals, as well as homemade flours!
Pinto beans in the crock pot! We do it at least once a week. No meat, just spices!
Anchovy pasta.
Pasta,garlic,olive oil, canned anchovy fillet, bunch of chopped parsley.
If you have canned tuna, even better.
Super simple, low cost. But very tasty.And satisfying.
For me, it's the incredible, edible egg. Inexpensive, nutritional, and able to be incorporated into a snack or meal at any time of day. Who doesn't like breakfast for dinner?
Vegetarian chili is my favorite frugal food to make. The ingredients are readily available year round, they don't cost much, and it usually provides plenty of leftovers. It's easy to make it for meat lovers if you have the extra cash. You can use vegetables you grow yourself (and freeze/can) or from the store. It's also versatile, top a baked potato with chili, place chili over mashed potatoes, chili over rice, and I hear Ohio folks put chili on their spaghetti too.
My current favorite is roasted mixed root vegetables as they've been on sale in our area. Carrots, potatoes, and beets, peeled, chunked, drizzled with olive oil and roasted with a head of garlic. Parsnips, sweet potatoes, and turnips added sometimes, and red peppers if we can get them. Love the colors.