tag:blogger.com,1999:blog-7073167998075190001.post7625371470573703442..comments2023-10-29T18:22:52.874+10:30Comments on Lightening: Reducing the Grocery Budget - Meatlighteninghttp://www.blogger.com/profile/13469704721683347931noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7073167998075190001.post-2889382288782290882007-12-01T19:53:00.000+10:302007-12-01T19:53:00.000+10:30Hi Chocoholic - thanks for your comments. Your ex...Hi Chocoholic - thanks for your comments. Your experiences with top quality meats are interesting. I LOVE your username!!!! :-)lighteninghttps://www.blogger.com/profile/13469704721683347931noreply@blogger.comtag:blogger.com,1999:blog-7073167998075190001.post-38688478411501627262007-11-28T02:51:00.000+10:302007-11-28T02:51:00.000+10:30I just found your site and read all this and thoug...I just found your site and read all this and thought I'd comment. For the most part, I buy organic or pastured meat. While it's more expensive, I think it ends up saving you money. When the farmer's market here in the US was in season, I would stop at a meat stand there and buy things, now that it's going into winter, I stop at the natural/health food store for meat. I've found that, by spending more on a good quality meat, I eat less. It tastes better so I savor it more and by spending more on it, I think of it as more of a "treat" so eat it less often than if I were buying a cheap meat.<BR/><BR/>That being said, there are certain things I either can't find as organic here or it just isn't feasible for them. One is stew meat. I've found that Aldi's has the cheapest and the most tender in town. When I want boneless chicken breasts, I try to stock up when I see them at a price around $2/lb or less at the grocery store. Then I freeze them in portions of two breasts per pack. (It's just me in the house) That way, even if I eat a whole chicken breast, I still have one leftover that I can take for lunch or eat another night during the week if I don't have the time to cook dinner. That saves me from picking up food from a restaurant. I also try to have large portions of veggies on the side and if I am still hungry, get seconds on the veggies first.Chocoholichttps://www.blogger.com/profile/11379337183880486266noreply@blogger.comtag:blogger.com,1999:blog-7073167998075190001.post-50433585405722830732007-11-24T09:24:00.000+10:302007-11-24T09:24:00.000+10:30One thing I did a few times was to mash up the bea...One thing I did a few times was to mash up the beans so they weren't so obvious. You could even blend them to a paste. I think they are a bit of an aquired taste and texture.<BR/><BR/>Zucchini is great because it cooks down to pretty much being invisible. The silverbeet was a little more obvious - next time I'm going to whizz that first with my stab mixer so it "disappears". LOL.<BR/><BR/>Thanks for commenting Precious - I was starting to feel a little "friendless". LOL. Perhaps people are busy at the moment? Either that or I've somehow upset everyone!lighteninghttps://www.blogger.com/profile/13469704721683347931noreply@blogger.comtag:blogger.com,1999:blog-7073167998075190001.post-73857641354821579182007-11-23T22:50:00.000+10:302007-11-23T22:50:00.000+10:30I add grated zuchini and carrot to spag bol. I onc...I add grated zuchini and carrot to spag bol. I once added a tin of 4 bean mix, but that produced a few "don''t do that again mum"s. <BR/><BR/>I also put grated zuchini into rissoles. A g/f uses two crushed weetbix instead of breadcrumbs. I personally like to use stuffing mix- no need to add more herbs. <BR/><BR/>Diced bacon...... lolol - I use it in so many things. Zuchini slice, egg & bacon pie, omletes, added in with mince for pies, on melts. so many uses.Anonymousnoreply@blogger.com