Looking for some extra spending money? School is starting soon and with it comes school shopping. School shopping can cost extra dollars depending on the number of children you have. Even if you budget for school shopping, there are always a few extra items that cost a bit more than expected. Look to save money at the grocery store with these tips.
Most of us decide what’s for dinner about one to two hours before dinner. It’s good idea to plan meals in advance. Look at sale flyers to get ideas. Remember to check what you have in the kitchen freezer or cupboard as well.
Next make a list. By making a list, you can avoid aisles, move along more quickly in the store, and get to the check-out line faster. If you do not make a list, temptations will pull you to buy more than you need, causing you to spend more money. But before you can make a grocery list, check out what you have on hand already.
Beware of coupons and sale items. Just because something is on sale or that you have a coupon does not mean you have to buy it. Looking for coupons is a good savings technique, if you need the item.
Shop when you are not hungry. If you shop when you are hungry everything looks and smells great! More food dollars will be spent, and you may even waste food because you bought too much.
Shop the perimeter of the store first. Most aisles in the middle contain foods that have been highly processed, containing more sugar, fat, sodium, and calories. Some stores even carry dishes, books, decorative household items. Stick to buying food.
Following some simple grocery shopping tips can save money at the grocery store. Do your homework first and see how much you can save to help cover those back to school shopping sprees.
Zucchini is in season. It makes a great, low-calorie and filling dinner. Here is one of my favorite recipes from our recipe booklet “Squash, the Garden Hero.” Call 888-825-1701 or email LuzerneExt@psu.edu for your own copy.
Squash Tomato Cheese Bake
2 pounds zucchini squash (can use summer squash as well)
3 tablespoons chopped onion
3 tablespoons olive oil
2 cups canned tomatoes
1/8 teaspoon pepper
3/4 cup grated cheese
Wash squash and cut in 1/4 inch pieces. Cook the onion in olive oil until limp. Add the squash and simmer for 5 minutes. Add tomatoes, salt, and pepper; cover and cook 5 minutes more.
Turn into a 9 x 13-inch baking dish coated with nonfat cooking spray. Sprinkle cheese over top and bake at 375 degrees F for about 20 minutes. Serve over whole grain rice.
Mary Ehret is the Penn State Extension Nutrition Links Supervisor in Luzerne, Lackawanna, Monroe, Carbon, Sullivan and Bradford Counties. Reach her at 570-825-1701 or at email@example.com