pantry

Ask the Readers: What's In Your Pantry?

Ashley Jacobs — Tue, 07 Apr 2020 08:30:05 +0000

A well-stocked pantry makes it a lot easier to cook meals at home even when you're out of fresh ingredients. For example, all you need for a quick pasta dish is dry pasta and jarred sauce. Need a side dish? Canned vegetables to the rescue! And you can make all sorts of baked goods with flour and a few other staples.

What is in your pantry? What items do you always have on hand? What are your favorite dishes using pantry staples?

Tell us about your pantry and we'll enter you in a drawing to win a $20 Amazon Gift Card!

Win 1 of 3 $20 Amazon Gift Cards

We're doing three giveaways — here's how you can win:

Follow us on Twitter
Tweet about our giveaway for an entry.
Visit our Facebook page for an entry.
Follow @janetonthemoney on Twitter.

Use our Rafflecopter widget for your chance to win one of three Amazon Gift Cards:

a Rafflecopter giveaway

Giveaway Rules:

Contest ends Monday, April 13th at 11:59 p.m. Pacific. Winners will be announced after April 13th on the original post. Winners will also be contacted via email.
This promotion is in no way sponsored, endorsed or administered, or associated with Facebook or Twitter.
You must be 18 and U.S. resident to enter. Void where prohibited.

Good Luck!

Tell us about your pantry and we'll enter you in a drawing to win a $20 Amazon Gift Card!

This article is from Ashley Jacobs of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Best Money Tips: How to Stock a Minimalist Kitchen

Amy Lu — Wed, 07 Mar 2018 09:30:10 +0000

Welcome to Wise Bread's Best Money Tips Roundup! Today we found articles on how to stock a minimalist kitchen, cleaning supplies you never have to buy again, and simple ideas for taking care of yourself.

8 Essentials You Need in Your Emergency Home Food Bank

Marla Walters — Tue, 27 Jun 2017 08:30:15 +0000

I was never good about keeping a pantry, but that all changed when we relocated and the first hurricane came through. Even once it had passed, stores remained closed and power was out. That's when I understood the need to have a well-stocked home food bank.

A food bank also enables you to avoid the panic that sets in when something scary does happen. If you've ever been through a natural disaster, you know well how quickly water and other basic food necessities disappear. For those with electric stoves, consider getting a camp stove to keep around in case you're without power and need to boil water or heat up other food. Here are eight items you should stock in your emergency home food bank.

1. Rice

White rice keeps for four to five years, assuming you have it stored well. Brown rice has a shorter shelf life of three to six months, so if that is your preference, you need to make sure you use it in time. (See also: 10 Foods You Need in Your "Emergency" Pantry)

2. Ice

We learned quickly, and the hard way, that ice is the first thing to go in an emergency. You'll need to keep your perishables cold. If you have room in your freezer, keep extra trays of ice. We also invested in an outdoor freezer where we keep an extra bag.

3. Canned soups

Canned soup is versatile, filling, and can come packed with nutrient-rich beans and veggies. Watch for soups to go on sale or buy by the case at a warehouse for the best price. (See also: How to Save a Ton by Eating Soup Every Day)

4. Canned meat and tuna

Fresh meat and fish will go bad the fastest, but the canned versions are made to last, and can satisfy your body's need for protein in a pinch. Keep cans of tuna, chicken, corned beef, or Spam around, because they can easily be added to any meal.

5. Canned fruit and vegetables

Canned green beans, carrots, and canned potatoes can be used in an easy camping "stew" if you lose power. Canned fruits are delicious, and will certainly hold you over until the stores reopen and you can purchase healthier fresh fruit.

6. Bottled water

We keep five-gallon jugs at the ready. If there is a storm approaching, we fill those with water right away before the storm hits. Because if you lose your water source, you'll need clean water for absolutely everything: bathing, cooking, drinking, etc.

7. Instant coffee and tea

In a power outage, you can still get your daily caffeine fix from coffee or tea if you have a gas stove or camp stove.

8. Pasta

There are a lot of ways to get creative if you have some pasta around, or boxed macaroni and cheese. It's also a filling staple that can be combined with just about anything to create a complete meal. Stock up when prices are low and you won't regret it.

Like this article? Pin it!

This article is from Marla Walters of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

10 Foods You Need in Your "Emergency" Pantry

Marla Walters — Tue, 27 Sep 2016 09:30:24 +0000

Nothing will throw a monkey wrench into your food budget faster than eating out. There are those nights, though, when payday isn't until tomorrow, or when you just don't have time to put together a perfectly balanced meal. Rather than blow your budget altogether, try keeping these staples on hand for quick, inexpensive meals. They also taste good, so you won't feel deprived and be tempted to pick up fast food. Here are 10 pantry, freezer, or refrigerated items to have around.

1. Cans of Tuna

A classic tuna niçoise will make you feel like you're eating elegantly, and it's also healthy. I find I can "cheat" and substitute several of the ingredients, i.e. russet potatoes for the red potatoes, frozen green beans for fresh, or plain old chopped tomatoes for the fancier versions.

2. A Bag of Potatoes

I keep a sack of baking potatoes in my cupboard. Not only do they keep well, in a cool, dry place, but they are dirt cheap. Need an inexpensive meal? Bake some potatoes and get creative with the toppings. In fact, that's what we're having tonight: potatoes topped with some chopped ham I found in the freezer, last night's leftover broccoli, a few mushrooms, a handful of olives, and some grated cheddar.

Want something a little more elegant? Slice those potatoes and make scalloped potatoes. Add a little ham to make it a main dish, or a vegetarian version, using mushrooms.

3. A Carton of Eggs

Eggs Florentine sounds pretty fancy, but it's really very easy and appealing. Keep a box of frozen spinach in your freezer, and you can make this in 15 minutes.

We ate huevos rancheros so often while saving for our first house that we couldn't eat them for 10 years afterward. However, that wore off, and we happily make them again, now — especially when I haven't had time to go to the store.

4. A Box of Spaghetti

If you have a jar of sauce around, your family can be eating spaghetti in about 20 minutes. While that's delicious, you might also try spaghetti carbonara, which combines spaghetti with bacon, Parmesan, and eggs. I like to toss some frozen peas in the spaghetti water, as they add color and fiber.

Have extra, cooked, spaghetti around? Try spaghetti pie, which will quickly become your new favorite comfort food.

5. A Bag of Frozen Peppers and Onions

Defrost, saute, and add some rinsed black beans; spoon into tortilla shells for burritos. Top with sour cream or unsweetened Greek yogurt. Or, defrost, saute, add some bottled teriyaki sauce, and serve over rice. (Toss in a little chicken or leftover meat, if you have it around.)

6. Frozen Shrimp

You can even serve frozen shrimp if you have company, because it dresses up so nicely. Here is an easy garlic shrimp:

Ingredients:

2 pounds frozen shrimp
¼ cup of butter
¼ cup chopped parsley
2 cloves garlic, peeled and chopped

Method:

Cook shrimp in boiling water and drain. Melt butter and saute garlic. Add drained shrimp and sprinkle with the chopped parsley. Serve over rice. This is also nice with broccoli and some garlic bread on the side.

Got a can of cream of mushroom soup around? Take that frozen shrimp and you are halfway to shrimp Newburg. I like to add a tablespoon of sherry to the sauce. This is a perfect "date night" meal.

7. Jars of Marinara Sauce

Jarred sauce is perfect to go with the aforementioned spaghetti, but it's also versatile.

Spoon over English muffins, top with sliced olives and cheese, and broil for quick mini-pizzas. Kids love these. Add sauce to browned chicken breasts, cover, and simmer until cooked through. Great over noodles for a fake cacciatore.

8. Frozen Pizza

Five years ago, I would not have made this recommendation, but the quality (and number of choices) of frozen pizza has greatly improved. For just $5, I can get a pretty darn good pizza. You can also dress up a plain cheese frozen pizza with chopped artichokes, olives, salami, or whatever you like. They will never beat my favorite pizzeria, but in a pinch, they're fine.

9. Canned Beans

My friend turned me onto this tasty vegetarian chili recipe, which goes together quickly with kidney beans from the pantry. We like it with cornbread or tortilla chips. Or, go a little more elegant with this risotto with caramelized onions, mushrooms, and chickpeas. It sounds complicated, but the ingredients are all relatively inexpensive. And I bet you have most of these ingredients in your pantry already.

10. Soup

Here is the great thing about broth, whether canned or frozen, you are only moments from hearty soup. Leftover vegetables, rice or noodles, beans, cooked meat — toss it all in and let it simmer.

Stock up on soups, which are one of the fastest things around to make for dinner. Plus, there is nothing like a bowl of tomato soup and a grilled cheese sandwich on a rainy day!

Like this article? Pin it!

This article is from Marla Walters of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

9 Pantry Tricks That Save You Big

Mikey Rox — Wed, 09 Dec 2015 16:00:25 +0000

We all want to save wherever we can, and the pantry is a place where small steps can make a considerable difference. Learn how to cut back and cash in with these nine pantry tricks that will save you big.

1. Start Stacking

Raised or stacked storage (like bleachers in a gymnasium) will let you see more of your canned and jarred items simultaneously, so you instantly know what you have at your disposal. Often, these storage devices are expandable — like this three-tier spice organizer — to accommodate spaces of varying widths.

2. Buy in Bulk and Portion at Home

If you have a lot of mouths to feed, or you consume large quantities of a particular food item, you'll save money by buying in bulk. When you get home, you can divvy up the portions into your own containers without paying the extra "convenience" costs that are passed on to you for pre-packaged items. This practice also helps you reduce runs to the store to refill, which, in turn, saves you time and gas money.

3. Store Food in Clear Containers

By putting goods like cereal and pasta in airtight, see-through containers, you're helping yourself out two-fold. One, you'll be able to see right away what you need more of, and what you don't (therefore reducing your grocery bill). Two, the food will stay fresher longer than if left to sit in rolled-up bags in the original boxes.

4. Use the FIFO Method

Don't know what the FIFO method of storing is? Simple — first in, first out. In other words, you should be removing/consuming pantry items in the order you put them in, instead of eating newer items first. That way, you don't waste food by letting items expire.

5. Emphasize Healthy Staples

Instead of filling your pantry with a hodge-podge of things you'll "probably" eat, focus on things you know you'll eat — like healthy, all-meal ingredients that are part of your everyday diet.

"Keep healthy staples, such as oatmeal, brown rice/whole grains, and dry beans — stored in airtight BPA- free containers to ensure they last longer — as well as canned tomato sauce, diced tomatoes, and low sodium bouillon or broth as recipe starters," advises registered dietitian Kristie LeBeau. "You can cook large batches of beans, soups, grains, and oatmeal for a quick, low-cost, healthy meal."

6. Stock Up on Seasonally Packaged Items After the Holiday

If you're a snacker, you'll save a bundle if you scour the aisles after a big snacking holiday like Halloween, Christmas, or Easter. Most popular snack brands release goods in holiday packaging, which is drastically reduced — sometimes to the tune of 75% — just days after the holiday. These items have just as long a shelf life as the regular packaged items but at a fraction of the cost. Don't go overboard, of course, but a few bags of discounted chips, cookies, and crackers is never a bad idea.

7. Keep an Eye on What You're Eating — And What You're Not

One of my worst habits when I was younger was going to the supermarket blind. By that I mean I would shop for pantry items that I wasn't sure I had or not, because I didn't check before I left the house. I was buying these items over and over, when, in reality, I still had plenty at home. You may be doing the same thing. I suggest taking inventory of what you have before making your shopping trips to cut back on duplicate items.

This is also a good time to take a look at what you're eating more and less of. Take that feedback and adjust your shopping habits accordingly. Stop buying what you're not eating.

8. Shop for Non-Perishables Less Frequently

I changed my diet to include primarily fresh, healthy foods so much, that I've whittled down my pantry from a large closet in the hall to just three cabinets in the kitchen. You've heard time and again that all that processed junk isn't good for you — and it isn't — so maybe now's a good time to clean the pantry. Keep the essentials, donate the excess, and start eating a little cleaner.

9. Plan Meals at the Beginning of the Week

If your pantry seems to be fattening instead of slimming, you need to use more of what you already have. An easy way to do that is to plan your meals. On Sunday, decide what you'll make for breakfast, lunch, and dinner for the week, and try to integrate some of your pantry items into that menu. Not only will you save time by having a plan of attack when you're hungry (which helps ward off last-minute take-out meals), but you'll reduce your stockpile of overflowing pantry items without spending any extra money.

Do you have more pantry tricks that have saved you big? I'd love to hear your tips. Let me know in the comments below.

Like this article? Pin it!

This article is from Mikey Rox of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

18 Frugal Foods You Should Always Have in Your Freezer

Carrie Kirby — Tue, 17 Feb 2015 12:00:10 +0000

The freezer is probably the most useful appliance in the kitchen, what with its ability to stop time and to prevent you from hitting the drive-through. (See also: The 10 Most Versatile Foods in Your Pantry)

Here are 17 items that should always be chilling in a frugalista's freezer.

1. Ready-to-Eat Meals

These could be dinners you batch cooked, frozen pancakes stacked between sheets of parchment paper, or heck, even TV dinners and pizzas purchased on sale. It's up to you whether your emergency rations are homemade or store bought; the point is that when you are running late and haven't packed yourself a work lunch, or when kids' activities keep you out of the house until 15 minutes before dinner, you need something to fall back on to prevent you from wasting your money on unintended restaurant meals.

2. Cubes of… Everything

Don't waste left-over coffee, tomato paste, or even champagne — just empty it into an ice cube tray, then later pop out the cubes and store in a labeled freezer bag. Go past the obvious uses for ice cube trays — try preserving fresh herbs or making ready-to-bake cookies.

3. Raw Meat

If you're a carnivore, there is no more versatile meal base than a one-pound package of ground meat. Defrost it in the microwave, and you're ready to make a casserole, chili con carne, or so many other recipes.

My grocery store marks down meat by 30%-50% close to its expiration date, so I generally have three or four packages of discounted meat in my freezer. Some Costco shoppers repackage the warehouse store's mammoth meat portions into meal-sized freezer bags. Some clever folks even pour marinade into their frozen meat bags. On the rare occasion that I find a BOGO sale on whole chickens, I'll chuck a whole bird in the freezer — just keep in mind that these take a lot longer to defrost than small portions of cut-up meat.

4. Cooked, Chopped Meat

Even if you don't go all-in for "freezer cooking" or "once a month cooking," having a pound of cooked, chopped up beef, pork, or chicken ready to defrost can cut 20 minutes or more off meal prep time.

5. Fish

Although fish can be on the expensive side, a lot of wild fish is really good for you. And it cooks quickly from a frozen state, making for a great weeknight dinner with no pre-planning needed.

6. A Whole Turkey

When turkey prices dip below a dollar a pound at Thanksgiving, why buy just one? I always buy at least one spare, depending on freezer space, for a future family feast with lots of leftovers.

7. A Whole Cow

Okay, you're not going to fit a steer into the freezer over your refrigerator. However, if you are feeding a family of carnivores, and especially if you prefer grass-fed or organic meat, consider purchasing a whole cow directly from a ranch, or splitting one with another household. You may have to buy a chest freezer, but you can save a lot this way.

8. Cooked Beans

You can save money over canned beans by soaking and boiling your own. But who wants to do that every time they make chili? I soak a whole pound of beans at once, cook it all up in the slow cooker overnight, then use a cup or two for dinner while freezing the rest in meal-sized portions.

9. Cooked Rice

We like brown rice, for which restaurants often charge more. So when we order Asian takeout, we'll skip ordering rice and make our own. To be honest, I don't see defrosting frozen rice as much less work than cooking a fresh pot — but if you forget to start rice before the doorbell rings with your food, having a bag or two in the freezer that you can quickly microwave is a savoir.

10. Old Bread

A lot of recipes, like meatloaf, call for breadcrumbs; others, like strata or stuffing, call for cubed bread. I never have to buy bread crumbs, because every time I have a slice or two that has been sitting around too long, I add it to the large bread bag in the freezer. When I need crumbs, I throw some in the food processor.

11. Bags of Frozen Vegetables

When the grocery store has a deal on frozen veg, stock up. Even if you prefer fresh produce, this way you'll never be stuck eating a meal with no greens. My favorite veggie to keep in the freezer is peas, because I can reach in for just a handful every time I make a salad, and they'll defrost on their own while I chop the fresh veggies. Other Wise Bread writers have lots of recipe ideas for frozen spinach and frozen broccoli.

12. Bags of Frozen Fruit

Frozen berries or mango pieces are great to have on hand — they're so much less work than washing and cutting up fresh, and when making smoothies, they can substitute for ice. If you have an orchard or garden, of course, freezing your own fruit is even more frugal than buying it.

13. Milk

If you are going out of town, you don't want to leave an opened container of milk in the fridge to go bad. But you don't have pour it down the drain, either. Pop the whole carton into the freezer if you have room, or decant it into a smaller container, or even save a leftover ounce in an ice cube tray. Perfect if you take your coffee with milk.

14. Butter

Running out of butter can be a real recipe killer, so even if it didn't save me any money I would keep a pound or two on ice. This stuff tends to go on sale around the holidays; buy multiple pounds then and you'll be set for a few months.

15. Bacon Grease

Now that cooking with lard, chicken schmaltz, and other animal fats is coming back into vogue, I've started saving my bacon grease and other drippings for cooking, just like my mom did. If you're not going to use them up quickly, you can always stash them in the freezer.

16. Homemade Stock

When you're a guest at Thanksgiving dinner, others might think it's weird if you ask to take home the turkey carcass. Do it anyway. You can boil those bones to make cups and cups of delicious stock, the base of future soups, stews, and recipes you never even thought of. Once you've made your stock, pour it into containers or bags, label and freeze.

17. Stock Ingredients

Not every day is Thanksgiving (thank goodness for our waistlines). You might not feel like making stock out of the carcass of a small chicken or even from leftover rotisserie bones, but you still shouldn't throw them away. I keep two large bags in my freezer: one labeled "carcasses," and one labeled "veggie scraps." All unused chicken parts go in the first bag, and broccoli stalks, carrot scrapings, and other unused bits of plants go in the second. When they start to bulge, I pour everything into a stockpot, add a bay leaf and some spices, cover with water, and voila! Stock. (By the way, my stock never seems to suffer from having been made from frozen ingredients, then refrozen when complete. Stock is forgiving.)

18. Freezer Pops

They may not keep your kids from wanting the ice cream truck's treats (for my kids, nothing does that), but homemade pops are an affordable summer treat that can even be healthy, depending on the ingredients.

What do you keep in your freezer?

Like this article? Pin it!

This article is from Carrie Kirby of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

The 10 Most Versatile Foods in Your Pantry

Ashley Marcin — Fri, 26 Dec 2014 16:00:15 +0000

Looking to streamline your pantry? You can assemble quite a stock of simple staples that will make countless meals on a dime. I've done the hard work by identifying the ingredients you need to maximize your options — now put these 10 foods on your grocery list and start cooking!

1. Eggs

I don't know about you, but eggs are a huge hit in our house — and you can cook them easily in five different ways. (Six, if you count omelets!) We scramble or fry them as the main protein with breakfast. Poach and sit over asparagus for dinner. Every other week, I hard boil a dozen for quick snacks or use in egg salad sandwiches. And, yes, I even soft boil them on occasion for a fancy brunch item.

2. Rice

We also couldn't live without rice. We usually keep brown rice around, but you can use most any kind in soups and stews. On its own, rice is a strong side for a multitude of dishes from stir-fries to burritos to baked fish. Heck, you can even make dessert using rice by mixing cooked leftovers with spices, milk, raisins, and eggs. (See also: 25 New Ways to Spice up Rice)

3. Bananas

When I was vegan, I learned many tricks for using price-friendly bananas in new ways. Aside from eating them plain (or maybe with some peanut butter), bananas give my smoothies the dreamiest texture along with a dose of potassium. Have you ever thought to make a banana scramble sandwich? It's delicious, I promise you. Freeze slices of bananas on a cookie sheet and then blend in a food processor for a quick, dairy-free soft serve dessert. They also make a great egg substitute in most baked goods — just mash 1/4 cup of ripe banana well to replace one large egg.

4. Potatoes

I had a habit of bringing a sweet potato to lunch with me when I worked my last desk job. I learned how to cook it in the microwave by punching holes in it with a fork, zapping on high for a few minutes, and then flipping to cook a few minutes more. I'd slice and load with Greek yogurt, and pile in other toppings for a healthy lunch. And that's just one of the jillion options for cooking sweet potatoes. You can also make potato pancakes, cook up hash browns, slice into fries, boil, and chop into soups and stews.

5. Beans and Lentils

Whether dried or canned, beans are a vegetarian's best friend. Even if you eat meat, beans (and lentils!) can be a wonderful complete protein to stock in your cupboard. It took me a long time to figure out how to cook dry beans from scratch, but I'm so glad I learned the method. The trick is letting them soak overnight before simmering in your pot. Beans and lentils go well in slow cooker recipes, veggie burgers, warm and cold salads, dips and spreads (like hummus) — just to name a few.

6. Garlic and Onions

Flavor is big no matter what meal you're cooking, so keep a few garlic bulbs and onions in your kitchen at all times. Pretty much every savory recipe you'll ever cook up will require these two ingredients, and — without them — your resulting meal could be quite bland. (See also: 10 Great Uses for Onions)

7. Rolled Oats

We eat oats for breakfast almost every morning. It can get boring at times, so when I found myself with an excess of oats on our last break, I started making flour with them by pulverizing dry oats in my food processor. From there, I made chocolate chip cookies, pancakes, and other baked goods that were outrageously good. I also use uncooked rolled oats to bulk up veggie burger recipes, veggie loaves, and add filling power to my smoothies. (See also: 11 Ways to Eat Oats When You Hate Oatmeal)

8. Frozen Vegetables

In the winter months, I have trouble keeping up with produce. So, I often fill my freezer with local and store-bought frozen veggies of all varieties. I especially like stir-fry mixes that pour out of the bag and onto the pan for 10-minute meals. (Just add a protein on the side and maybe some rice for a complete meal.) One of my other favorites, chopped frozen spinach, can be tossed into smoothies, burritos, dips, pizza crusts, and the list goes on. Bonus: Less food waste! (See also: 35 Tasty Ways to Use Frozen Spinach)

9. Peanut Butter

I know most of us think of the standard PB&J sandwich when we pick up peanut butter. I use peanut butter in cookies, on my morning oatmeal, and even as a base for tasty sauces. For example, you can take frozen veggie stir-fries from blah to amazing with this Thai peanut sauce that combines peanut butter with coconut milk, soy sauce, fish sauce, and other spices. Oh, and you can even make your own peanut butter to your specifications.

10. All Purpose Flour

And then there's flour. Over the years, I've slowly started baking almost all the bread we consume. That might sound crazy, but it's mostly mixing, rising, and then baking, and eating or freezing. Sliced bread is just one example of what flour will give you the power to create. Think about all the homemade pizza, dinner and hamburger rolls, pastas, muffins, and various other cookies, cakes, pies, and other treats you can bake up. Don't forget to pick up a packet of yeast.

Any small pantry staples I've overlooked? Please share your favorites in comments!

This article is from Ashley Marcin of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

10 Things in Your Pantry That Don't Last as Long as You Think

Mikey Rox — Thu, 18 Dec 2014 18:00:08 +0000

There's kind of a general assumption that "non-perishable" food means that it'll last forever. That's far from accurate, however, and if you're not careful, consuming out-of-date or spoiled pantry items means your meals won't be as nutritious or flavorful as they might be — and you could be risking your health. (See also: Can I Eat This? A Quick Guide to Expiration Dates)

How do you know which staples are susceptible? Here's a list of 10 common cupboard items to keep an eye on.

1. Tea

Tea has plenty of health benefits — like giving you more energy to exercise and reducing the risk of heart attack — but only if it's stored properly.

"Antioxidants decrease an average of 32% after 6 months on the shelf, according to a 2009 study in the Journal of Food Science," reports Prevention.com. "These antioxidants, known as catechins, may decrease your risk of several types of cancer, but they are sensitive to both oxygen and light. Sadly, tea, unlike wine, does not improve with age."

To maximize tea's efficacy, store in a sealed container in the fridge.

2. Spam

If you're stocking up on food to ride out the impending zombie-pocalypse, Spam is a great option to fortify your nutritional reserves. Yeah, nutrition and Spam is an oxymoron, but when there's very little food left on the planet, whatever you have is nutritious. You just better hope the crisis is over in less than 17 years — because that's when non-perishables of even maximum strength preservative power start to throw in the towel.

"I'm far from a food expert, but my wife and I bought a can of Spam in 1997 thinking that it would last forever," admits Dr. Dave Popple, president of a leadership development firm. "This year it split one of the seams [because] it was so bloated. Now I can say our love has lasted longer than a can of Spam."

Let's hope it lasts longer than the zombie-pocalypse too. Or just check the "Best by" date on the bottom of the can before opening the can.

3. Canned Ham and Seafood

I didn't call eww on Spam, but I am calling super yuck on canned ham and seafood. There's just something about meat in a four-year-old metal cylinder that's completely unappetizing. To each his own, I guess — but if you've been letting next year's holiday feast-in-a-tin sit in your pantry, prepare to spend Christmas getting your stomach pumped.

Madison Kotack, digital marketing manager at Meal Kit Supply, warns, "Some canned hams and seafoods cannot be stored at room temperature, as many people might assume."

4. High-Acid Canned Goods

Kotack also weighs in on high-acid canned goods like tomatoes. "Canned tomatoes only last 12 to 18 months, while many assume the full 2 to 5 years of standard canned foods," she says. "High-acid foods contain natural chemicals that continually corrode the container, which can alter the taste, texture, and nutritional value of the food over a long period of time."

To avoid ingesting a potentially dangerous product, always check the expiration date before opening.

5. Dried Herbs and Ground Spices

I know what you're thinking — how can dried herbs and spices possibly go bad? It's not so much that they actually go bad, per se, but they don't pack as much of a punch after a while. (See also: How to Store Herbs to Make Them Last Longer and Taste Fresher)

"Herbs and spices don't last as long as you think," says Lisa Wells, a blogger at Cook Eat Paleo. "They lose their flavor and color over time and should be replaced. Dried herbs will last one to three years, but if they start to lose their scent that's a good indication that the flavor will be weak. Ground spices should be used within six to nine months for maximum flavor."

6. Whole Grain Flour, Nuts, and Seeds

If you're not a fan of pancakes that taste like turpentine, keep an eye on your whole grain flour along with any nuts and seeds you keep in the pantry.

"People think that whole grain flour and nuts and seeds last forever, but the natural oils in these go rancid quickly," explains Dr. Sharon Palmer, author of Plant-Powered for Life. "This not only makes these products taste awful — that familiar paint thinner flavor and odor — and it's not a healthy habit to eat oxidized, rancid food."

As an alternative to the pantry, Dr. Palmer recommends storing these items in the freezer.

7. Potatoes

A lot of people think that potatoes are still consumable as long as they don't have "eyes," and even then I bet a good portion of those people just pick them off and prepare the potatoes anyway. Unfortunately, that's not a very smart way to eat your starches.

In the pantry, potatoes last only one to two weeks at room temperature, according to StillTasty.com, but anywhere from two to three months when stored in a cooler dark area (45 to 55 degrees). That doesn't mean you should refrigerate your potatoes, however. Refrigeration can give the spuds a sweet taste and cause them to darken when cooked. Prepare the potatoes and freeze them, and they're good to go for up to a year.

The site also advises to store the potatoes in a loosely covered sack or basket to allow for air circulation. Keep them away from onions, too, as the chemical reaction between the two will speed up the spoilage process.

8. Brown Rice

While brown rice lasts a good six to eight months in the pantry, that's not always a foolproof way to ensure that it's consumable, mainly because you don't know how long it sat on the shelf before you bought it. Thus:

If it has a sour smell, like rancid oil, it's bad;
If it's dusty or oily, it's bad;
If it contains mold, bugs, insect eggs, or other "things" in it (which is a real possibility; I'm not making this up), it's reeeeally bad.

And if that's not enough to make you want to run for sheriff of the Brown Rice Police Department, let holistic health coach Wendy Kuhn impart her wisdom upon you:

"Until this fall, I talked about how if you had healthy choices available in your pantry all of the time, it makes it easier to pull together healthy meals at the last minute," she says. "I still believe that, but my timeline and quantities have changed significantly after a horrendous pantry moth invasion. The moths started in my brown rice and expanded to virtually all of my food products (except for canned goods). Not only did I have to throw out hundreds of dollars worth of food, but getting rid of them non-toxically was a huge and time-consuming challenge."

Now, before you run to the pantry and throw out all your food, here are ways to prevent this nightmarish invasion from happening to you.

"First, store food (whether it comes in boxes, plastic bag or sealed packages) in sealed glass containers," Kuhn advises. "This moves people away from storing in plastic, which, especially as a breast cancer survivor, is a practice that I think is a good thing. Secondly, I have become a proponent of buying what you need. I no longer buy huge quantities of grains, but only enough for a few meals. The upside of this is that shopping for these essentials more often also means buying fresh produce more frequently, which is always a good thing. My point is, even though you think grains, cereals, flour, mixes, and other foods last forever, the pantry moths love them just a little bit too much and, trust me, it is not worth it."

Alas, nothing can get rid of that phantom itch you have all over your body right now. You're welcome.

9. Cereal

Your favorite breakfast cereal doesn't exactly spoil, but I'm sure you've noticed in the past that it's gotten stale. It's not immune to everyday elements, and it'll start losing its texture and flavor about three to four months after its been opened. (But let's be honest with ourselves here; those Fruity Pebbles don't last long in your house.) To extend cereal's shelf life, keep the box well covered so it stays crisper, longer.

10. Coffee

You don't have to worry about any nefarious living organisms infiltrating your coffee, but the pick-me-up does start to lose its flavor after a week or two in the pantry. Stash it in the fridge to preserve its full strength (and to keep the coffee thieves at bay).

Do you know of other pantry staples to that don't last as long as we think they do? Let us know in the comments below.

This article is from Mikey Rox of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

12 Unusual (But Necessary!) Staples to Add to Your Pantry

Linsey Knerl — Wed, 10 Dec 2014 22:00:07 +0000

If you've ever seen a basic household organizer, it usually comes with a basic shopping list for pantry staples and other grocery items to keep on hand at all times. These are usually very simple items that a household of any size, background, or dietary preference will share in common.

What can make or break a delicious meal, evening of entertainment, or delicious treat, however, is the not-so-ordinary ingredient. Recipes won't be the same without them, and they should have a place in all cupboards and fridges. (See also: The 12 Herbs and Spices Every Pantry Should Have)

Here's the list of rarely mentioned, super important items I keep on hand at all times.

1. Capers

These salty little garnishes are actually the buds of flowers. They taste amazing in dishes that use lemon-cream sauces, and can take a cutlet from "ho-hum" to "how did you do it?" One tiny jar can last quite a long time after opening, provided you keep it in the fridge.

2. Artichoke Heart Quarters

Drain them and add to salads, a relish tray, or a pizza. I can't think of a cheesy dip that won't be even better with these as an ingredients; try them in spinach dip, for example.

3. Maraschino Cherries

Even tea-totalers will enjoy dropping one or two of these into their mixed drinks. They make a sundae special and add flavor to cookies and cakes.

4. Panko

These super-crunchy bread crumbs are all you need for perfectly crispy homemade chicken strips, fish sticks, breaded stir-fry meats, and crunchy appetizers. Since they are light and golden brown, you can ensure that your finished foods won't be soggy or bland.

5. Ramen Noodles

This quick-to-prepare pasta is a brilliant way to serve any Asian-inspired stir-fry or meat. It takes less time than rice, and can be tossed into sauces (minus the seasoning packet) for a fun noodle experience.

6. Dried Lemongrass

One jar in your spice cupboard can go a long way to amp up dishes and add dimension to new Thai flavored recipes.

7. Shallots

These beautiful greens look like big green onions, and taste a bit like a cross between a very mild onion and garlic. Dice them up for a pleasant addition to potato soups, or substitute them for cooked white onions in most any dish.

8. Coconut Oil

While the health benefits of substituting this oil are becoming pretty well known, it's also a very useful beauty product to keep on hand. What other ingredient can be used to lightly fry tortillas for tacos and also be used as a leave-in conditioner for baby's hair?

9. Chickpeas (Garbanzo Beans)

This crunchy "nut" is actually a bean, and it makes a perfect topping for chef salads. You can also try roasting them for a savory, crunchy alternative to packaged products like Corn-Nuts.

10. Ladyfingers

These sort-of sweet cookies are the stuff tiramisu is literally made of. Use them as a layering ingredients between puddings and fruits; you'll have an amazingly simple trifle to delight your guests with!

11. Basmati Rice

Forget the "minute rice" or even plain boring white rice, and enjoy this fragrant version readily available at most grocery stores. The texture and flavor are subtly superior to the rice most of us are used to, making your common rice recipes feel special each and every time you prepare them!

12. Blue Corn Chips

These are now available by many snack food brands, and they add wonderful color to your party spread without any additional effort. Mix them in with regular corn tortillas or just serve them alone. I find them to be pleasantly "nuttier" tasting.

While everyone will have their own special ingredients, playing with new ones can broaden your horizons and add new experiences to your lunches and dinners.

Which one of the ingredients above will you start using first?

This article is from Linsey Knerl of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

18 Pantry Foods That Keep Longer Than You Think

Brittany Lyte — Mon, 25 Aug 2014 15:00:03 +0000

There's a big difference between the "use-by" and "sell-by" dates on a bottle of ketchup.

Americans in particular are notorious for throwing out perfectly good eats, a habit that has recently given life to a grocery store of expired foods, that are still safe to eat. And while it's pretty easy to detect fresh milk from sour milk, it can be tricky to discern the difference when it comes to condiments and other dry goods. (See also: You're Wasting One-Third of the Food You Buy)

Tricky, but not rocket science. So we've figured it out for you. (We recommend printing this comprehensive guide to freshness and keeping it in the pantry, right next to the Worcestershire sauce.)

Coffee Beans

When it comes to coffee beans, air is the enemy of flavor and freshness. So you'll want to store your beans in an air-tight container. Even so, coffee beans are best within the first one to two weeks after purchase. They won't ever go bad, but they will slowly grow stale and lose their boldness.

Honey

Like coffee beans, honey never spoils. But it loses its perfectly goupy consistency when it's not stored at room temperature.

Honey stored at cooler temperatures will sometimes crystallize, a natural chemical process that is no cause for alarm. In fact, crystallized honey tastes just as delicious. But if you want to revert it back to goupy goodness, simply run the container under warm water or relocate it to a warmer part of the house.

Maple Syrup

A sealed canister of maple syrup will last up to two years in the pantry before discoloration begins to take hold. Even still, syrup can last on the shelf this way for up to four years without much flavor adulteration. Once unsealed, maple syrup will stay fresh for several months in the refrigerator.

Syrup bottled in glass stays fresher longer than syrup kept in plastic containers. So if you make pancakes once in a blue moon, it's probably better to buy syrup that's packaged in glass.

Pasta

When stored at room temperature in an air-tight container, dry pasta can retain freshness for eight to 10 years. Pasta stored at warmer temperatures or in containers that are not air-tight will last up to two years. After that, you'll be stuck with stale-tasting fettuccine alfredo.

Nuts

Nuts are chock-full of oil, which causes them to go rancid after four to 12 months on the shelf. Hazelnuts and pistachios fall on the lower end of that spectrum while almonds and brazil nuts land on the higher end. Falling somewhere in the middle, around four to seven months, are cashews, hazelnuts, macadamia nuts, peanuts, pecans, and walnuts.

The only exceptions are pine nuts, which have a shelf life of about two months, and pistachios, which stay fresh for about three months.

Peanut Butter

A sealed jar of peanut butter has a shelf life of two years. But once the seal is broken, it'll only last about three to six months — depending on the brand. All-natural spreads tend to last longer, while processed spreads like Jif and Peter Pan perish more quickly.

Bread Crumbs

A sealed package of dried bread crumbs will last two years in the refrigerator or up to six months when stored in a cool, dry place.

Flour

Flour can last up to five years when stored at room temperature in an air-tight container. But opened flour packages only have a shelf life of about a year.

Ditto that for all other food products made of cracked or ground seed, such as all cornmeal, cracked wheat, germade, and gluten. Same rules also apply to refried beans and wheat flakes.

Sugar

Sugar will last indefinitely when kept sealed away from moisture.

Salt

Salt will never perish so long as it is stored in a dry place.

Spices

Whole spices have a shelf life of two years. Dried or ground spices stay fresh half that time. All spices should be stored in a cool place away from direct sunlight. That means don't store your spices near the stovetop or toaster oven. (See also: How to Store Herbs to Make Them Last Longer and Taste Better)

Oils

Canola, corn, peanut, and vegetable oil should be stored in the pantry, while sesame and walnut oil should be refrigerated. All of these oils will stay fresh up to six months after opening.

Ketchup

An unopened bottle of ketchup has a shelf life of about 15 months. Once that seal is popped, its life shortens to about six months when stored in the refrigerator. Same rules apply to barbecue sauce.

Mayonnaise

An unopened jar of mayo will stay fresh on the pantry shelf for two to three months. It will last another two to three months if it's refrigerated after opening.

Mustard

An unopened container of mustard has a shelf life of two years. Once that seal is popped, mustard will last six to eight more months when refrigerated.

Rice

White rice has a shelf life of eight to 10 years. Brown rice, on the other hand, is full of oils that go rancid as they oxidize, which is why it has a shelf life of only six months — though it can last up to two years when stored in an air-tight container.

Beans

Beans of all types have a shelf life of eight to 10 years when stored at room temperature.

Dehydrated Fruit

Dried fruit such as raisins will stay tasty and fresh for up to five years when stored in a cool dry place. It's also best to keep them out of direct light, which speeds up the perishing process.

How often do you check your pantry items for freshness?

This article is from Brittany Lyte of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

The 12 Herbs and Spices Every Pantry Should Have

Ashley Marcin — Thu, 31 Jul 2014 17:00:03 +0000

Maybe you received a spice rack as a wedding gift. Perhaps you found a bunch of basil and cilantro in your latest CSA basket. Or possibly you're just looking to make healthier, low-calorie foods with fuller flavors on the cheap. Cooking with herbs and spices is certainly a skill even novice home cooks should take some time to master.

And summer is the perfect to bulk up on these robust ingredients — and more — while they are fresh and, therefore, less expensive. You may also find unusual varieties at the farmer's market, which can mean unique dishes for your friends and family to enjoy. If you'd like to dry your own herbs for later use, there are a few methods you can employ, including tying in bunches, hanging upside down until fully dehydrated, and then storing in airtight containers. (Related: Preserving In-Season Foods for Off-Season Feasts)

Here's the lowdown on 12 herb and spice rack favorites I use most in my own cooking, as well as some tips on their use.

Allspice

I used to think allspice was a manufactured mix of cinnamon, nutmeg, and cloves — but the flavors come from the unripe and dried berries of its own plant, the Jamaican pimento tree. As a result, it's often used in Caribbean cooking (think jerk sauces) or whenever a good dose of warm spice is required, from pumpkin pie and other holiday goodies to slow simmer tagine dinners. (Related: 25 Delicious and Easy One-Pot Meals)

Basil

Of all herbs, I love basil best. It's bountiful and cheap at market, and it grows easily in small container gardens at home. Basil also makes a mean, versatile pesto sauce, among other delicious dishes. In stir fries and other hot meals, it's best to tear fresh basil leaves over the dish to let wilt after cooking has completed. (Related: 10 Easy Pesto Recipes (And Only One Uses Basil))

Black Pepper

Most every recipe calls for a pinch of salt and dash of spicy black pepper. Cooks have been using peppercorns for ages whether during the actual cooking process itself or when the meal hits the table. If you can invest in a mill, grind whole peppercorns versus using standard black pepper for a more intense flavor.

Chives

I found a rogue patch of chives growing in my neglected garden this year. So, while the plant itself is quite hearty, so, too, are the dishes it works best with. I toss chives in omelets, mix with sour cream atop baked potatoes, flavor soups and stews, and mix into pasta and salads. The chive's garlic and onion flavors marry well with a wide variety of foods, so it's a safe herb to use in culinary experiments.

Cilantro

For salsas and guacamole recipes, fresh cilantro is my go-to herb. It also makes a vibrant garnish for a variety of ethnic dishes. Though there's no special rule, I tend to tear leaves off the stems before chopping for the best texture and flavor. Oh, and if you see coriander as an ingredient in your recipe, know this: They are the seeds from the very same plant.

Cinnamon

Much like allspice, cinnamon is a warm, cozy flavor I tend to use most in the fall and winter months in my baking. All year, cinnamon makes a nice addition to curry dishes. Just be careful you're getting the real deal — cinnamon's cousin, cassia, is often sold in its place in the U.S. and can be toxic to the liver in large quantities in certain individuals. (Related: Are Your Spices Fake?)

Dill

The wispy, feathery texture of fresh dill leaves combine well into many flavorful foods. I like mixing them with soft cheeses, incorporating them into potato salads, garnishing fish, and sprinkling liberally onto deviled eggs. If you cannot find fresh dill, dried is an adequate substitute so long as you decrease the amount to account for drying. Think half or a third dry versus fresh.

Ginger

Fresh ginger is as delicious as it is good for you. Its bright flavor blends nicely into fresh salad dressings and sauces. Whenever I mince fresh ginger, I squeeze the juices into my recipes rather than toss in the root itself. As for substituting fresh ginger with its ground counterpart, I've never had much luck. So, I like to keep some ginger root in my freezer — wrapped tightly in plastic — for emergencies.

Paprika

We've reached my favorite spice on this list. Paprika, which is often used in Hungarian cuisine, makes its impact on most of my vegetarian meals in some way or another. There are a number of varieties of this spice, but what you'll find on most grocer's shelves is a mildly pungent, Noble Sweet. If you're looking for more complex flavor, pick up some smoked paprika — it goes beautifully in crock pot chili recipes. (Related: 35 Slow Cooker Recipes for Busy Vegetarians)

Rosemary

Rosemary is certainly a good bet if you're cooking poultry. As a vegetarian, I use the aromatic herb to flavor breads and even tomato sauces. I recently infused some olive oil with fresh rosemary, and it's quite a treat. I took 1 cup extra virgin olive oil and a handful of rosemary sprigs and placed them in a small saucepan over medium heat on the stove. After a few minutes, I transferred everything to a glass bottle and now store in my refrigerator for drizzling.

Sage

The fuzzy texture of sage leaves is, in a word, dreamy. And if you've ever closely examined the dried sage, it's similarly soft. This herb is often used in Mediterranean cuisine, so it's a good choice if you're making pasta dishes (gnocchi and ravioli come to mind) or even as a fat-free way to add flavor to meats. A little goes a long way, especially when using dry, so add slowly and taste often.

Thyme

If you're keen on sage, thyme is a good partner in cooking. I use thyme often during the holidays to make vegetarian gravy (it tastes great with mushrooms) and otherwise to mix together delicious dressings like vinaigrettes. If you're using fresh thyme while making a soup or stew, it's a smart idea to tie a bunch together with some twine for easy removal before serving.

Don't see your favorite on this list? What's herb or spice do you use most in cooking?

This article is from Ashley Marcin of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

9 Cheap and Healthy Filler Foods

Julie Rains — Thu, 07 Nov 2013 10:36:03 +0000

If you are like my family, you keep crackers or chips in your pantry to use as casserole toppings, serve with salsa, or add to soups. Though these foods are filling, their nutritional value is limited.

However, there are other commonly available foods that can serve as fillers, helping to keep you satisfied while increasing the nutritional value of your breakfast, lunch, dinner, or snack. These items are elegant additions to dishes that can stretch their number of servings without overdoing the calorie count. (See also: Canned Foods That Go the Distance)

Here are some cheap and healthy filler foods I keep in my kitchen.

1. Chickpeas

Canned chickpeas are often available for a dollar if you purchase the house brand. They are easily stored in your pantry and ready at a moment's notice: open the can, rinse the beans, and drain.

For a healthy addition to a snack or side dish:

Add chickpeas to any type of salad, such as a Greek salad or pasta salad
Add chickpeas to potato soup
Toss chickpeas in a potato-based dish like a hash brown casserole
Substitute chickpeas for tahini and add a bit of extra olive oil when making hummus

Chickpeas (aka garbanzo beans) are a great source of protein, fiber, and iron.

2. Pasta

A 16-ounce package of pasta costs less than $2 and can keep for months in your pantry. Add dry pastas to dishes that will cook a while or use cooked pasta for quicker meals.

To make a satisfying meal:

Add dry pasta to vegetable soups
Toss cooked pasta with roasted veggies
Make a casserole of whatever sauce, vegetables, and cheese you have in your pantry

Pasta is a good source of B vitamins and iron. (See also: Stuff We Love: Imperia Pasta Machine)

3. Orange Vegetables

Orange vegetables, such as butternut squash and sweet potatoes, are inexpensive (they cost between 50 cents to $2 per pound, depending on the season) and last a while in your cupboard.

You can roast squash whole in the oven; cut in half when done, remove seeds and strings, scoop and reserve the flesh for additions to various recipes. Sweet potatoes can be microwaved, baked, or boiled until done; cut sweet potatoes in half and remove flesh. (See also: Sensational Sweet Potato Recipes)

To boost the flavor of your favorite foods:

Add butternut squash to soups
Substitute butternut squash for zucchini in a sweet bread recipe
Mix a small amount of an orange veggie (about one cup) into mixtures for bread, rolls, or pizza dough
Stir sweet potatoes into tomato-based sauces
Add squash or sweet potatoes to a dip

Orange vegetables contain beta-carotene and other nutrients.

4. Peppers

Peppers of all kinds add flavor. Green peppers are generally the least expensive, at less than a dollar each, while red peppers may cost you a couple of bucks. Wash, remove seeds, and chop before adding to dishes.

To increase the pizzazz of your meals:

Saute peppers in butter or olive oil, and add to omelets and frittatas
Toss raw on pizzas or inside tacos or tortillas, and prepare as usual.
Saute peppers and add to casserole dishes such as baked spaghetti or your favorite chicken casserole.

Peppers are loaded with nutrients, including vitamins A and C.

5. Black beans

Like chickpeas, house-brand canned black beans may cost about a dollar. You can also buy dried black beans in a bag for a couple of bucks or about 25 cents per serving. Open a can, rinse, and drain; or soak dried beans, rinse, and cook until done. (See also: Cheap, Delicious, and Healthy Black Bean Recipes)

To add richness to your meal while boosting its nutrition:

Add black beans to tacos, tortillas, and nachos
Toss black beans in a pot of chili or nearly any other type of soup
Add black beans to a chicken salad

Black beans contain protein, carbohydrates, and fiber along with vitamins and minerals.

6. Kale

A bunch of kale in the fresh produce section often sells for less than $2 and large quantities of washed-and-bagged kale may go for just a few bucks.

Kale can be bitter, so I typically add this ingredient to sweet stuff or saute in olive oil until it's delightfully crisp. You can also steam and chop in a food processor.

To pack nutrition in your snacks and meals:

Blend raw kale with fruit smoothies
Toss sauted kale into pasta dishes made with pesto or tomato-based sauces
Add kale to egg dishes such as quiches, omelets, and frittatas
Use kale as a pizza topping

Kale is a great source of vitamins A, C, and K.

7. Vegetable Leftovers

Leftover vegetables can be considered free fillers if you would otherwise toss them out uneaten.

Increase the flavor of your favorite dishes while emptying your refrigerator:

Spread mushrooms, onions, spinach, tomatoes, etc. on pizza and bake
Throw green beans and cauliflower into your favorite soup
Make a frittata with those extra veggies
Use broccoli as a baked potato topping
Add vegetables to pasta, toss, and heat in olive oil
Mix kale, spinach, and red peppers with cheese and make a special grilled cheese sandwich

Vegetables contain various types of nutrients.

8. Bananas

Bananas typically cost less than $1 per pound. Keep a bunch on your kitchen counter.

If your bananas start to become overripe, peel and freeze them.

To add flavor and texture to breakfast and snacks:

Cut up and add bananas to cereal and yogurt parfaits
Mix mashed bananas into pancakes
Add sliced bananas to fruit salads such as ambrosia and desserts like ice cream
Add frozen pieces to fruit smoothies

Bananas are a good source of vitamin B6, potassium, and fiber.

9. Peanut Butter

Healthy, natural versions of peanut butter cost about $4 for 16 ounces or about 20 cents each time you add a spoonful to these recipes. Most peanut butter keeps a long time in your kitchen cabinet.

To increase the yumminess and creaminess of your snack or meal:

Spread peanut butter on apple slices, celery sticks, or crackers
Add a spoonful of peanut butter to smoothies
Use peanut butter as an ingredient in stir-fry dishes
Stir in peanut butter in muffin and sweet bread recipes

Peanut butter is a good source of potassium and contains protein and healthy fats.

What are your favorite cheap and healthy filler foods?

Like this article? Pin it!

This article is from Julie Rains of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Save Money and Eat Better With a 7-Step Food Budget

Jennifer Holder — Mon, 14 Oct 2013 09:48:04 +0000

OK, confession time: I usually eat rather crappy food at home, and I love to go out to restaurants. However, I've started really looking at how much money I'm spending on food, especially because I'm always suggesting the USDA food budget (PDF) to my clients in my day job. I decided to try that budget myself. Based on the changes I had to make and what I learned, here's my advice for saving money by cooking at home. (See also: How to Find Time for Home Cooking)

1. Take an Inventory and Plan Your Meals

The first step is to use this helpful food calculator to plan for how many meals you could realistically eat at home (because we all like to eat out sometimes, and there is nothing wrong with that). Next, make a list of the staples currently in your pantry and build on them. Most likely you have pasta hiding in there and a can or two of tomatoes. Try to build off what you already have before you buy more. (See also: Best Cooking Apps to Manage Meals)

2. Buy Fresh, Local Produce

Go for fresh, local produce rather than grocery store produce from God knows where. And I know, when you hear the words “Farmers Market” you automatically think everything will be too expensive. But think about this: at a farmers market, the food probably came straight from the source only an hour or so away. At a grocery store, the food might have come from a country far away and be a week or more old by the time it reaches your plate. And whether or not the farmer's market is an option, use this guide to extend the shelf life of your food from wherever you bought it. (See also: What NOT to Buy at a Farmers Market)

3. Buy Staples in Bulk

If you have a big family, this is a great way to save money. A friend of mine was recently a victim of the recession — she lost her job through layoffs, lost her house through foreclosure, and was forced to go on SNAP (Supplemental Nutrition Assistance Program) for a few months. She has three children, two with diabetes and one with asthma, and times got tough. She said the only way she made it through it was with a Costco membership. So when you're planning out your staples, make sure you save at a big store. Just note that if you're single, buying in bulk can be a bad idea if what you're buying has an expiration date.

4. Organize Your Pantry

My parents often have the trouble of canned or boxed food expiring before they use it. It's not that they're wasteful; it's just that their pantry is too deep and hard to see into. If you have this problem, check out some ideas from the Container Store or Ikea websites (I don't mean buy them, but they can inspire great ideas) and dig around on "organize kitchen" on Pinterest. The Squawkfox has a helpful chart. And never put something with a short shelf life in the pantry. Always keep it out on the counter to remind you to use it. (See also: How to Organize Your Pantry)

5. Stop Buying So Much Junk Food

After a strict week of no extra spending, I binged — I hopped into the grocery store and purchased ice cream, fun-sized candy bars, Oreos, and Little Debbies. I then walked into my apartment and smacked myself in the forehead. I am a believer that chocolate can heal you, so you shouldn't give it up completely, but buying four different kinds of chocolate at once will not make you feel better. Instead, try allowing yourself on treat per week.

6. Don't Bore Yourself

My biggest problem is that because I make the same meals so often, I usually get bored. I can only eat so many rice dishes, pasta, and frozen meals. And I love all kinds of fun and tasty food, so when I just make the same things over and over, it makes me want to eat out more. So, make sure you keep it interesting; certain flavorful foods can go a long way — ginger, garlic, basic veggies, spices. Experiment and have fun. Eating Well has some great suggestions and the USDA's website (down while the government funding lapse continues — Ed.) helps you build cookbooks and recipes based on ingredients.

7. Save, Save, Save!

Okay, I don't mean eat gruel every night and skip breakfast. I mean, really try your best to not overspend on food you don't need. I've read many articles and talked to many clients in my day job about how they grew up poor and now want to make up for that for their family. I completely understand, but if you make more money than you need to spend, save! Spending it to prove you can will not help you in the long run — and saving will help cover you in case you encounter an emergency like losing your job.

What steps do you take to save on food?

This article is from Jennifer Holder of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

25 Frugal Items for Your Organic Vegan Grocery List

Ashley Marcin — Fri, 27 Sep 2013 19:55:13 +0000

I've depended on a plant-based diet for well over a decade to sustain my activity and satisfy my hunger. Originally, I thought nixing the meat, cheese, and other animal products would mean big bucks saved at the checkout. Thing is, the words "organic" and "vegan" can be expensive adjectives to add to the grocery list. By developing a go-to vegan pantry and paying close attention to some key grocery savings tips, however, a plant-based, whole foods diet need not be unattainable. (See also: The Best Credit Cards for Groceries)

Savings Tips

Sticking to a vegan diet doesn't have to break the bank. There are many ways to save on your grocery list.

Shop Farmers Markets or Get a CSA Share

Not only is supporting local agriculture an awesome thing to do, but you can usually get great deals on farm-to-market foods that grocery stores can't offer due to their overhead. The benefit beyond the savings is getting produce picked often that very day. The truth is in the flavor.

Avoid Products With Excess Packaging

Shop the bulk section whenever possible and consider getting your own containers. Prices of food in bins is lower on most everything — just compare packaged oats to bulk or almond butter to the kind in those gigantic tubs and you'll see the difference.

Skip Meat and Dairy Substitutes

It can be tempting when banishing animal products to return to those creature comforts in their veganized form. These items, usually found in the frozen or refrigerated sections, are highly processed and, as a result, expensive. Included in this group is anything from ground "beef" to non-dairy "cheese" to fake lunch "meat."

Stock Up on Seasonal Produce

It makes perfect sense that when a fruit or vegetable is in season, its stock will be plentiful and, therefore, price will be lower than more exotic, far-travelling items like avocados or star fruits. Buy in bulk and preserve for the rest of the year by freezing (easiest), canning, pickling, or using other preservation techniques. (See also: Preserving Your Bounty)

Pick and Choose Your Organics

I'd love to fill my cart with everything as natural and organic as possible, but it's not always an option for my family. Instead, we buy the "dirty dozen" organic and the rest conventional, unless we can get it locally for less. Beware that regulations can be lax — many packaged products (cereals, cookies, and other snacks) claiming an organic status might not be quite as pure as you'd assume.

Plan Your Menu Ahead of Time

Taking fifteen minutes to draft out a weekly dinner menu might sound like a bore, but with direction, your grocery list will be much more targeted. Skipping the extras will save you money, too. I sit down with different cookbooks from time to time and also keep a mental library of family favorites that are easy to make and nutritious. For more savings, try overlapping ingredients or even trying to use leftovers from one meal to the next. (See also: 8 Best Cooking Apps to Manage Meals)

Write a List Before Heading to the Store

This tip goes hand in hand with menu planning. Although most people I see in the aisles at the grocery store are listless, or, rather, list-less, their carts are overfull. Write a list, check it twice, and don't deviate. Random $4 boxes of cereal or $3 condiments add up at the register. A list helps ensure you stay on task — whether it is handwritten or typed neatly on your phone.

Try Different Grocery Stores

I have my all-time favorite store in my hometown, but when I venture out, I often am surprised at how different stores provide different items at — yup — different price points. Next time you're on the other side of town, check out some of your favorite items. Rotating stores different weeks might allow you to stock up on certain ingredients for $1 or more less than you're used to paying.

Cook From Scratch

Throughout these tips, you may notice I avoid packaged foods. Convenience is nice, but whenever you can make something from raw ingredients in your own oven, you'll save money. At least that's my experience. I often make my own large batches of waffles, breakfast bars, breads, bagels, soups, applesauce, etc. and freeze to make the best use of my time and foods. (See also: How to Find Time for Home Cooking)

Consider Learning Techniques Like Canning and Freezing

Another common theme throughout this list is food preservation, which is somewhat antithetical to food waste, thus a budget-friendly practice. Freezing is a good place to begin if you're unfamiliar. And just because you don't have tons of space doesn't mean you can't still practice this method. Even a small freezer or pantry can accommodate a week's worth of healthful meals.

Grocery List

Here's a list of versatile items to keep in your pantry, and also ways to turn a non-vegan recipe to vegan with a few substitutes.

Flax Seeds

I can't think of a day when I don't toss some ground flax meal into a smoothie, oatmeal, or something I'm baking. Flax is rich in omega-3 fatty acids, which are vital to vegetarians and vegans alike (similar fats are found mostly in fish). Flax seeds can also be used in baking as a binder — a replacement for eggs — just combine 1 tablespoon with 2–3 tablespoons boiling water, mix, and add into the recipe per each egg required.

Bananas

Boasting a huge dose of potassium and vitamins A, C, and E, bananas are extremely versatile as part of a vegan diet. I use them in baking (a quarter cup mashed can replace oil or even an egg), freeze them and blend to make an ice cream-like treat, or enjoy alone as part of a portable snack. The obvious: Bananas are also inexpensive, earning them a permanent spot on my grocery list.

Rolled Oats

A quick stroll through any bulk foods section should yield quite a savings on rolled oats, steel cut oats, etc. Oatmeal is a great alternative to cereal and can be served hot or cold and sweet or savory, depending on different flavorings, fixings, and additions. Oats can also be pulsed in a food processor and used as flour to substitute or enhance cookies, cakes, and other baked goods. Read labels carefully, but some varieties are even gluten-free. (See also: 11 Ways to Eat Oats)

Sweet Potatoes

Traditionally topped with toasted marshmallows at the Thanksgiving dinner table, sweet potatoes are now considered a powerhouse in the vegan world. They can be roasted in cubes, cut up and baked as crisp fries, mashed in place of white potatoes, or even microwaved for a hearty work day lunch.

Peanut Butter

Perhaps I'm alone in this way of thinking, but peanut butter makes everything taste better. That, and because it's high in protein, peanut butter keeps me full. Slathered between two slices of bread, spread atop celery, or whisked together in a quick Thai peanut sauce, I always have a jar in the pantry to use in a pinch. There's also nothing wrong with a spoonful of the stuff just because.

Coconut Milk

One of my favorite ways to take a stir-fry from blah to blissful is to add coconut milk to whatever sauce I'm making. The light, rich flavor enhances sweet and savory dishes and is especially tasty with red, green, and yellow curry pastes. Coconut milk can also be a 1:1 substitute for cow's milk in baking.

Canned Tomatoes

In the dead of winter when fresh just isn't an option, I turn to canned tomato products to fill my favorite crock pot chili and vegetable soups, make delicious pizza sauces, and top heaping bowls of pasta. If BPA is a concern, shop carefully. One of my favorite "canned" brands isn't canned at all, but comes in a BPA-free box. (See also: Vegan Crockpot Recipes)

Tofu

When I was first starting my vegetarian adventure, there was maybe one type of tofu at my disposal. Now, there are many different varieties and textures from which to choose. Tofu cubed and fried is a simple addition to stir-fries or even alone as a side dish. However, did you know that the silken variety can make a mean chocolate pie?

Carrots

All year long, the price of organic carrots impresses me. So does the nutritional profile, with high marks in vitamins A, K, and C — along with folate, potassium, and dietary fiber, just to name a few. Carrots can be roasted whole, chopped up and added to soups, and eaten raw for a crunchy snack. They're also on the "first foods" list if you're interested in extending the grocery savings by making homemade purees for your baby.

Greens

When purchased in smaller amounts, greens might not seem like a steal — but be sure to check out big bins and those double packs that can be found at many warehouse stores. Greens — kale, baby spinach, spring mix, arugula, and the list goes on — are a healthy finish to many sandwiches and burgers. They are tasty sauteed with olive oil and lemon juice and added to pasta. I even toss a handful in my hummus or pesto recipes.

Cider Vinegar

From adding a tangy flavor to sauces and stir-fries to thickening non-dairy milks for use in baking, apple cider vinegar (sometimes known as just "ACV") is a powerful ingredient to add to your kitchen's arsenal. Some swear by the purported health benefits of (unfiltered) ACV, including clearer skin, better digestion, lessened leg cramping, and more.

Frozen Veggies and Berries

For nights when cooking long hours just isn't an option, I turn to frozen veggies to fill my nutritional needs. Peas are a favorite side-dish at our house (and kids love them, too), but if you seek it out — you can even find economical frozen CSA shares loaded with local organic produce in the off-season. (We budget ahead of time to accommodate this expense week to week.) Frozen berries can seem costly, but since they don't spoil and can be used in smoothies, pies, and all sorts of other dishes — they're worth a trip to the chilly section.

Raisins

My toddler thinks raisins are candy. They add extra oomph to sweet breads, homemade bagels, trail mix, and more. Raisins can even be used in place of pricier medjool dates in no-bake energy bar recipes. Consider also serving them alone as a natural source of fuel (instead of gels, bars, etc.) for long runs or bike rides along the countryside.

Soy Sauce

A great flavor booster in its own right, soy sauce is undeniably addicting when mixed in equal parts with sesame oil and drizzled over steamed broccoli and brown rice. Dunk homemade dumplings in the salty sauce for an at-home takeout experience.

Almonds

Nuts might not top your list of what's considered frugal at the store, but almonds can go a long way. Soak for a few hours, blend, and strain for homemade almond milk, pulse in your food processor for almond meal (great in chocolate chip cookies!), use dry roasted to blend into homemade almond butter, or even eat a handful as a quick snack.

Canned Pumpkin

This is another case of fresh being best, but with regard to nutrition and availability — canned pumpkin is king. Look beyond the pie section at the store to find the good stuff, which I use in pumpkin chili, as a base for my homemade garlic knots, and in sliced and dessert breads.

Squash

If you visit the market during squash season, which between the summer squash and fall varieties is quite a long while, you'll likely find more than you know what to do with. And at low prices per pound, it might be worth picking up too much and searching for recipes. I like zucchini, summer squash, acorn squash, butternut, opo, etc. as simply as you can prepare them — sliced, drizzled with olive oil, sprinkled with salt and pepper, and roasted at around 400 degrees F until browned and softened.

Tomatoes

Best when they're in season, tomatoes turn into sauce in minutes, can blend into a tasty barbeque sauce, and — sliced thickly — are a substantial addition to salads (my favorite being caprese) and vegan burgers. Tomatoes are an excellent source of lycopene, antioxidants, and vitamin C. With so many varieties, they're also just fun to cook with.

Mushrooms

Portabella mushrooms can serve as a hearty base for a filling vegan meal. Simply grill outdoors or simmer on the stovetop. Other varieties, like shiitake, can make a delicious vegan gravy for holidays (or anytime, really), creamy soups, and wonderful savory side at brunch.

Vegetable Stock

Making stock at home can be an easy way to save money and use up leftover vegetable scraps. However, it can also be time intensive and store-bought stocks don't typically break the bank. We use veggie stock to flavor stuffing and even in place of water in pizza crust. Make soups and stews more flavorful with a few cups of stock or use as a liquid base for a casserole.

Whole Wheat Flour

An often overlooked way to save each week is baking bread at home. We don't limit "bread" to the standard sliced loaf in our home. Think of all the pizza crusts, naan, pita, bagels, English muffins, and other varieties out there. I prefer using whole wheat as an alternative to all-purpose, sometimes mixing the two half and half to increase nutritional value with whole grain.

Bell Peppers

One of my all-time favorite childhood meals was stuffed peppers. Back then, my mom made them with ground beef. Today, I stuff them with quinoa, beans, tofu, rice, and any other number of healthy vegan fillers. Bell peppers come in many colors and also chop well into stir-fries and salads.

Olive Oil

As a dressing or dip, olive oil is easily dressed up with salt, pepper, and red pepper flakes. I also use olive oil as a healthy substitute for butter in baking. Its mild flavor lends well to a multitude of uses and substitutions. It's also a great source of healthy, unsaturated fats.

Beans

I'm making a rather broad category here because beans – from black beans to kidney to garbanzos – can be used in a multitude of ways. Together with spices and veggies, beans can be used in homemade vegan burgers. Soups and salads get a dose of protein by adding a few handfuls. Hummus is much cheaper (and customizable) when made at home, too. Beans come canned, but a lot of people like dried to eliminate BPA fears and get the most bang for the buck.

Cocoa Powder

Many new vegans are surprised to find out they can add chocolate flavor to almost anything with unsweetened cocoa powder — at just 10 calories per tablespoon. I toss it into smoothies, cookies, brownies, and even vegan mole sauce or hot cocoa. High in antioxidants, phytochemicals, and other minerals, cocoa powder adds far more than flavor.

What ingredients are on your budget-friendly vegan/vegetarian grocery list? With so many options, it's hard to list them all!

Like this article? Pin it!

This article is from Ashley Marcin of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

How to Do a One-Month Spending Freeze

Meg Favreau — Wed, 16 Jan 2013 11:36:34 +0000

Making a big financial change is like getting in a cold swimming pool. You can oh-so-slowly walk from the shallow end to the deep end, shivering all the way — or you can hold your nose and just jump in. It might not be pleasant, but it sure is faster — and you might be surprised at how quickly you acclimate to the water.

Similarly, if you’re looking to overhaul your finances — whether you want to pay down debt, save more, or just spend your money wisely — you can develop little habits bit-by-bit, or you can jump into the pool with a spending freeze. By cutting out all unnecessary spending, you can jump-start your financial goals — and discover lots of fun, free things to do that you might have never thought of.

You can do a spending freeze for any amount of time — a week, two weeks, even a year — but one month is a nice. It’s enough time that you can save what feels like a significant amount of money, but not so long that it feels like it’s going to go on forever. (For longer time periods, check out our article on How to Do a Spending Fast in 16 (Easy!) Steps.)

Here’s what to do.

Look at Your Budget

Actually, there’s a step before this — start a budget if you don’t already have one. The only way you can take control of your finances is to understand where your money is going.

Now, look at what you spend money on every month, and separate the needs from the wants. Common “want” categories include clothing, entertainment, and dining out — but there are other, sneakier wants too. For example, how much of your weekly grocery bill is wants, and how much of it is needs? Also look at regular subscription services — such as newspapers or Netflix. Many will allow you to put your subscription on hold without actually cancelling it.

After you’ve done this, make a revised version of your budget where you spend nothing on these want categories.

Figure Out What You’re Doing With Your Savings

Now that you’ve established where you won’t be spending money, you have to decide what you will be doing with those funds. Whether it’s a large debt payment, creating your first emergency fund, or even saving for a vacation, having a goal you’re working towards will make the spending freeze easier.

Enlist Others

Anybody who’s ever had a gym buddy knows that doing something you don’t want to do gets easier when you do it with someone you like. In this case, it might be your significant other, your parents, or a friend. This step isn’t necessary, but if you do the spending freeze with someone else, you’ll be able to support each other along the way.

Clean Out Your Pantry, and Plan Your Meals

Now that your plans are in place, it’s time to get into the nitty-gritty. While food is a need, there are several ways that you can cut down on food costs over the next month.

Cleaning and reorganizing your pantry will remind you what foods you have hiding in your cupboards. After you’ve made a list of what you have, use these foods as the basis to plan your meals for the next month — not only will you use up ingredients that have been sitting around, but you’ll slash your grocery bill.

Schedule Free Fun

One of the most difficult things about being on a spending freeze is the “I can’t” feeling. Instead of moping around feeling annoyed that you can’t go out for drinks with your friends, be proactive! Invite people over for a potluck, schedule a hike for next weekend, or set up a weekly board game night with some friends. If you need to get some ideas, check out 50+ Ways to Have Free Outdoor Fun and 7 Free Ways to Get Out of the House.

Remix Your Wardrobe

Don’t think you can go 30 days without a fashion infusion? Then try the 30 for 30 Remix, which challenges you to take just 30 pieces of clothing you own and make them into 30 different outfits in 30 days.

Track Your Progress

It’s important to track your progress — seeing that you’re on the right track can make you charged up to keep going. Consider putting up a chart on the fridge where you can track your savings.

Adopt Permanent Changes

At the end of the month, take some time to consider what worked for you. Maybe you discovered that packing your lunch for work wasn’t so bad, and you didn’t miss eating out. Or that there’s more versatility in your wardrobe than you thought. Or you didn’t miss cable. Whatever it is, see if there are some frugal changes that you can adopt as long-term habits instead of just going back to your old ways.

Need Motivation? How About $10,000 in Prizes?

Almost inspired to start a spending freeze but need a little extra motivation? We're here to help! Wise Bread has teamed up with SaveUp to give away $10,000 worth of cash prizes to reward you for not using your credit card. Check out our contest post for full details.

Have you done a spending freeze? Or are you thinking about trying one? Share your experiences in the comments!

This article is from Meg Favreau of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

pantry

Ask the Readers: What's In Your Pantry?

Win 1 of 3 $20 Amazon Gift Cards

Giveaway Rules:

Best Money Tips: How to Stock a Minimalist Kitchen

Top 5 Articles

Other Essential Reading

8 Essentials You Need in Your Emergency Home Food Bank

1. Rice

2. Ice

3. Canned soups

4. Canned meat and tuna

5. Canned fruit and vegetables

6. Bottled water

7. Instant coffee and tea

8. Pasta

Like this article? Pin it!

10 Foods You Need in Your "Emergency" Pantry

1. Cans of Tuna

2. A Bag of Potatoes

3. A Carton of Eggs

4. A Box of Spaghetti

5. A Bag of Frozen Peppers and Onions

6. Frozen Shrimp

7. Jars of Marinara Sauce

8. Frozen Pizza

9. Canned Beans

10. Soup

Like this article? Pin it!

9 Pantry Tricks That Save You Big

1. Start Stacking

2. Buy in Bulk and Portion at Home

3. Store Food in Clear Containers

4. Use the FIFO Method

5. Emphasize Healthy Staples

6. Stock Up on Seasonally Packaged Items After the Holiday

7. Keep an Eye on What You're Eating — And What You're Not

8. Shop for Non-Perishables Less Frequently

9. Plan Meals at the Beginning of the Week

Like this article? Pin it!

18 Frugal Foods You Should Always Have in Your Freezer

1. Ready-to-Eat Meals

2. Cubes of… Everything

3. Raw Meat

4. Cooked, Chopped Meat

5. Fish

6. A Whole Turkey

7. A Whole Cow

8. Cooked Beans

9. Cooked Rice

10. Old Bread

11. Bags of Frozen Vegetables

12. Bags of Frozen Fruit

13. Milk

14. Butter

15. Bacon Grease

16. Homemade Stock

17. Stock Ingredients

18. Freezer Pops

Like this article? Pin it!

The 10 Most Versatile Foods in Your Pantry

1. Eggs

2. Rice

3. Bananas

4. Potatoes

5. Beans and Lentils

6. Garlic and Onions

7. Rolled Oats

8. Frozen Vegetables

9. Peanut Butter

10. All Purpose Flour

10 Things in Your Pantry That Don't Last as Long as You Think

1. Tea

2. Spam

3. Canned Ham and Seafood

4. High-Acid Canned Goods

5. Dried Herbs and Ground Spices

6. Whole Grain Flour, Nuts, and Seeds

7. Potatoes

8. Brown Rice