Frugality, thy name is dinner

* Feed a family for five bucks? It's possible if you plan right

By Andrea Weigl
McClatchy Newspapers

Faye Prosser is so thrifty she teaches classes on how to be more frugal.

The Clayton, N.C., stay-at-home mom also has written a book, "The Smart Spending Guide: How to Cut Your Grocery Bills in Half, Save on Your Everyday Expenses and Live Within Your Means." Her weekly shopping budget is $55, which covers meals for a week and bargain hunting.
Prosser recently explained her approach to meal planning.

She starts with a master meal plan, a list of meals her family enjoys. It helps jog her memory and prevents her from serving the same thing over and over, she says. Her list is divided into dinner, lunch, breakfast, side dishes and desserts.

Once a week, she plans a week's worth of meals based on what's in her fridge, freezer, pantry and on sale at the stores.

She urges people to be flexible, just plan to serve these meals at some point during the week. Every Sunday night, Prosser files her coupons and takes about 20 minutes to write out the week's menu.

Her goal is to spend about $5 a meal. For example, she recently served salmon patties, rolls, Uncle Ben's Rice, zucchini, onions, and tomatoes for dinner. Four salmon patties were on sale for $3.99 and she had a coupon for $2 off a Wild Alaskan salmon product. The rolls and rice were free with coupons. The zucchini and tomatoes came from the garden. She spent 50 cents on an onion, 50 cents onmayonnaise and 50 cents for drinks. Total cost: $3.49.

'A special meal'

Even for her daughter's birthday dinner for six, Prosser spent only $6.89 to make teriyaki chicken and vegetable stir fry with rice and an ice cream cake. "And that's a special meal," she says.

She advises shoppers to always plan to eat leftovers for one meal or lunches.

Consider doubling or tripling recipes to freeze for later, she says. Muffins, pancakes and French toast freeze well.

Don't throw out brown bananas or turn down zucchini. Make banana or zucchini bread and freeze for later.

Make the best use of the freezer space. Take frozen foods out of their boxes and label the bags, she says.

She tells her students to stock up on dry goods and store them in the bottom of closets, under beds and in linen cabinets.

To stretch that dinner dollar, she buys less meat and serves more vegetables, grains and beans. Consider vegetarian meals. Make egg salad, tuna salad or grilled cheese for dinner.

"I encourage people to remember: not every meal has to be Sunday dinner," she says.

Buy fruits and vegetables when they are in season and cheaper. Shop at farmers markets and produce stands.

Remember the rule of two, she says. When consumers find a bargain, they should buy two, so they don't have to run out and pay full price.

Even for people who don't clip coupons, Prosser says, meal planning will save them money by keeping them from dining out.

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Article in the Wednesday, September 10, 2008, Albuquerque Journal. I wanted to keep a copy of it, but don't have anywhere to store it so I thought I'd kill two birds with one stone and share it with you while keeping an electronic copy for myself. Hope it helps.