Penny Pinching: Adapting Recipes

Adapting your recipes is one easy way to pinch your pennies. Often, recipes call for ingredients which can be lessened or omitted without changing the texture or flavor of the dish. Here are a few ways you can save money by adapting your recipes. (Shhhh...if you don't tell your family, they probably won't even notice!)

1. Add beans to soups and stews. You can lessen the amount of meat a recipe calls for and add less expensive beans instead. You're still giving your family the protein and fiber they need without compromising their fullness (or your pocketbook).
2. Decrease the amount of meat in your dishes. For example, if you normally use a pound of ground beef, try using 1/2 to 3/4 of a pound instead.
3. Since you're using less meat, make up that quantity by adding extra veggies, brown rice, egg noodles, or beans (as mentioned in the first tip.
4. Use meat and poultry in casseroles, soups, stews, and stir-frys instead of as the "main dish". One chicken breast can stretch to feed a family of six by cutting it up and adding it to a casserole with vegetables, noodles, and cheese. Most "main dish" recipes call for one chicken breast per person, which is much more expensive.
5. Learn to make your own "cream of ..." soups instead of buying them canned. 
6. In many baked goods, milk can be replaced with water. Powdered milk is also less expensive than regular milk. Add flavor and sweetness to muffins and cookies by using juice.
7. Replace one egg with two tablespoons of water when baking.
8. Reduce the amount of sugar in recipes. You can usually cut the amount of sugar in half without compromising taste or texture. This is better for watching your waistline as well!
9. Don't let anything go to waste. Use your leftovers. Save leftover bits of meat or chicken to use in casseroles or soups. Veggies reaching their prime can be frozen to use later in a broth, stew, casserole, or soup. Don't throw away your fruit that's about to spoil; make a smoothie with it or freeze it to use in muffins later. Stale bread can be made into croutons, bread crumbs, and stuffings.

Remember: Use it up, wear it out. Make it do, or do without!

Just a few more ways a little effort goes a long way...