12 Ways To Save Money on Food

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Freeze Unused Egg Whites and Yolks

If a recipe calls for just egg whites or egg yolks, don’t throw the remaining part down the drain. You can freeze both yolks and whites for future use.

To freeze egg whites, use a plastic ice cube tray. Put one white into each cube space and freeze. Pop the egg-white cubes out of the tray and store in a labeled, ziplock plastic bag in the freezer.

To freeze yolks, add a pinch of sugar or salt to each one to prevent it from coagulating, then freeze in the same way as the whites.

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Use Brown Bananas

Brown spots on bananas indicate ripeness, not rot. If your family objects to the spots, peel the bananas and use them in recipes.

Once the peels turn mostly brown, mash the bananas, add 1 teaspoon of lemon juice per banana, and freeze the puree in an airtight container. Frozen banana puree lasts for six months and is delicious in milkshakes, cakes, quick breads, and muffins.

Try delicious new banana recipes.

Look for Frozen Juice

Frozen juice concentrates cost half as much as regular juice and are just as nutritious. They don’t take up much space, so buy in bulk when they’re on sale.

Look for ones made from 100 per cent juice and avoid sugary juice ‘drinks.’

Flip Your Cottage Cheese

To keep cottage cheese fresh longer, refrigerate it upside down in its original carton.

You can also freeze cottage cheese, although it will break down when thawed. After thawing, just whip until creamy, then use in cooking.

Jab for Juice

If you need only a few drops of lemon or orange juice, don’t squeeze the fruit. Jab it with a toothpick and squeeze out the amount you need.

When you’re done, put the toothpick in the hole and refrigerate the fruit.

Find Unexpected Frozen Deals

When a fruit is in season, check for sales of its frozen counterparts. For example, when fresh raspberries are available, the demand for frozen peaches often drops. Stock up and take advantage of the lower prices.

Use Vegetable Purees

Don’t toss the tough stems of broccoli, asparagus, cauliflower, mushrooms, and other vegetables. Instead, steam them until they’re soft, then whirl in a blender or food processor to use in soups or sacues.

They add a creamy taste but are cheaper and healthier than real cream. Save leftover cooked vegetables and puree them as well.

Add Powdered Milk

For richer texture without extra fat, add 1 or 2 tablespoons of nonfat dry milk to fat-free milk, cream soups, omelets, or puddings. It provides extra calcium and protein and costs less than cream. Buy your store’s house brand; it’s just as good as national brands.

Pick Dark-Coloured Greens

The darker green a vegetable is, the better nutrition you get for your money. Romaine lettuce, for example, has six times more vitamin C and five times more beta-carotene than iceberg lettuce. Spinach, watercress, chicory, arugula, and other deep-coloured greens pack even more nutrients, as do veggies like broccoli, brussels sprouts, and kale.

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Choose Bright Fruits and Vegetables

The same colour-to-value rule applies when buying other vegetables and fruits: Look for bright colours for the best nutritional merit for your money. For example, cantaloupes, carrots, sweet potatoes, and organges are good sources of vitamin C and beta-carotene.

Buy in Bulk and Freeze

If there’s a great sale on milk (and you have the freezer space), but extra and freeze it. Whole containers take about two days to thaw in the refrigerator.

Choose Choice Cuts of Beef

When buying beef, select choice cuts instead of expensive marbled prime cuts. Round steak is also usually cheaper than cuts from other parts of the steer.

To ensure flavour and tenderness in these leaner cuts of meat, slow-cook them or marinate them before cooking.

Try a beef recipe tonight.