Dining on dimes

By JESSICA MAYRER Chronicle staff writer

A thrifty family of four can eat well on a weekly budget of about $121 per week, according to the United States Department of Agriculture. But, our experts say you can whittle it down to as little as $45 per week.

And so, if it’s time to reel in holiday excess and pay off the credit cards, here are some tips to eat well on a tight budget.

• Build the main part of your meal around rice, beans, noodles or other grains. And buy in bulk if you can, prepackaged foods cost more. “A lot of people buy box cereal,” said Bozeman’s Community Food Co-Op general manager, Kelly Wiseman. “Do you realize how cheap that stuff is if you buy it in bulk?”

* Do “batch cooking” when time and budget allows. For example, cook a large batch of meatballs or chili and divide it into smaller portions to freeze and unthaw later. Large amounts of leftovers should be kept in shallow containers to cool quickly.

• Use leftovers efficiently. For example, prepare a beef roast and serve half, freeze the remaining half to use later for a soup or stew. Remember to refrigerate promptly. Meat, chicken, turkey, seafood and eggs should not sit at room temperature for more than two hours.

* Keep an eye on “unit price.” It will tell you how much per ounce or pound a product costs, so you can compare items.

* Look for bargains on day-old bread and bakery products.

* Buy fresh fruits in season when less expensive.

* Look for specials at the meat counter. Buy chuck or round roast instead of sirloin. These cuts have less fat and are less expensive. Covering and allowing additional cooking time, too, will make the meat tenderer.

* Buy whole chicken and slice it yourself.

* Nonfat dry milk is the least expensive way to buy milk. When using it as a beverage, mix it several hours ahead of time and refrigerate so it’s cold before drinking.

* Allison Grey at the Bozeman Community Food Co-Op suggests creating a weekly meal plan and shopping list, so as to not buy more than you need. Studies have shown that as much as 25 percent of purchased food goes to waste. And, so, she said, planning and preparation makes the difference when you’re trying to save cash.

* Learn about food preservation techniques like dehydrating, canning and freezing seasonal foods, Grey said. Freeze leftovers, and extra produce and fruit.

* If you have a baby, don’t buy pre-made baby food. Grey suggests using a blender to whip up your own. Blueberries, avocados and sweet potatoes will create unique meals.

* Don’t buy seasoned, boxed rice, when you can make your own for less than a quarter, said, Susanne, the Hillbilly Housewife, who has an online site offering a host of tips for folks looking to eat inexpensively and nutritiously.

* Clip coupons and don’t shop when you are hungry. “This is a definite no-no,” said the Hillbilly Housewife.

* Make your own bread. All one needs is three cups flour, salt, yeast, sugar oil, a baking pan and warm water. (See the Hillbilly Housewife’s recipe below)

* Use margarine, about one sixth butter’s price and medium-sized eggs, which are often cheaper.

* Pasta can be served hot or cold. In a pinch, toss in a can of stewed tomatoes and eat up.

* Use high-protein beans in soups or side dishes.

Homemade Pizza, A 16-inch cheese pizza will cost about $2.

Recipe from the Hillbilly Housewife.

Ingredients:

Dough: make your own or buy frozen.

Tomato sauce: homemade or canned

Onion

Garlic

Mozzarella, cheddar, provolone or jack cheese

Parmesan cheese

Vegetables, bell peppers, tomatoes, mushroom olive. Canned veggies are cheapest.

Meat, pepperoni or whatever suits your fancy

Directions:

Bake crust

Sautee onions and garlic in oil, toss in canned tomato sauce and spice to taste.

Spread sauce and scatter about two cups of cheese, adding a couple of dashes of Parmesan, too, adds flavor.

Throw on desired toppings, thinly sliced bell peppers, olives, mushrooms, onions, sliced tomatoes. The Hillbilly Housewife recommends drizzling a bit of olive oil on tomato slices.

Bake pizza at about 425 degrees for about 15 minutes. If the pizza seems done, take it out and stab it in the center with a fork. If the center appears cooked all the way through, then it’s time to eat.

Beef noodle casserole, makes four servings. Will run about $2 to $3 per person

Recipe from the USDA

E

Ingredients:

Lean ground beef 1 pound

Onions, chopped finely 1/2 cup

Noodles, yolk-free, enriched, uncooked 2-3/4 cups

Tomato soup, condensed one 10-ounce can

Pepper 1/8 teaspoon

Bread crumbs 1 cup

Brown beef and onions in hot skillet; drain.

Place water in large saucepan; bring to rolling boil. Cook noodles in boiling water for 10 minutes; drain and set aside.

Combine soup, water, and pepper. Stir into cooked meat. Add cooked noodles to meat mixture. Stir gently to avoid tearing the noodles.

Spoon beef-noodle mixture into nine by 13-inch baking pan. Sprinkle bread crumbs over beef-noodle mixture.

Bake, uncovered, at 300? F, about 30 minutes.

Bread

Recipe from the Hillbilly Housewife

Ingredients:

Three cups white or wheat flour

One teaspoon salt

Two tablespoons yeast

One tablespoon sugar

Two tablespoons oil

One cup warm water

Directions:

Measure flour into bowl, add salt sugar and yeast. Stir.

Add two tablespoons oil and one cup warm water (not too hot or it will kill the yeast). Stir. When you have a ball of dough, scatter flour onto counter and dough. Knead dough for five minutes.

Drip a bit of oil into a bowl, place dough into bowl until it is evenly coated with oil.

Place covered bowl of dough in a warm spot in the kitchen and let sit until it approximately doubles in size—it could take as long as two hours.

After the dough has risen, knead again to force air out.

Grease a loaf pan (a casserole or round cake pan will work, too). And place the dough inside. Cover.

Let rise again for an hour or so. It will approximately double in bulk.

Cook at 350 degrees or 375 for 30-40 minutes.

Carefully turn bread out of pan and onto dish towel. Tap on it, if it sounds hollow, it is done. If not, allow to bake more.

Jessica Mayrer can be reached at jmayrer@dailychronicle.com or 582-2635.

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