Counting Coins

by in View All Posts, March 16th, 2009

These days, we’re all scrounging around our couch cushions for nickel and dimes. So how considerate of Oprah to feature Tyler Florence and Iron Chef Cat Cora showing easy, tasty and budget saving home made meals for us to watch, while we pat down the sofa! You can catch a rerun of the segment here.

In case you missed it — there were three family interventions, if you will.  Being the guilty, quick-fix TV dinner girl over here, I tended to relate to the first family, who ate almost entirely from the freezer to the microwave!  Once the chefs demonstrated the whole slow cooking thing that’s been all the rage lately, I started to consider dusting off that crock pot hand me down (thank you cutey pa tootey Tyler Florence). Check out both Tyler’s family favorite recipes, as well as Cat’s complete 7-day menu, which includes a week’s worth of breakfast, lunch, and dinner recipes for all under $150.

Oprah’s not the only day time gal teaching us how to save some dough while watching dvr-ed shows. Sandra Lee just finished taping her first 13 episodes of Sandra’s Money Saving Meals which premieres on May 10th (2 days before SC’s B-day, in case your curious). We did get some behind the scenes on Ms. Lee, so keep a lookey-loo out for that video on here. Let me just say, even with the dollar scrimping, her plates don’t make any color cuts.

Tell me dear readers what is your “recession budgeting” tips for tasty meals? We’re all in this together and as much as I’m loving my slow cooker, it’s uh, a bit slow. Let me know. Heres to keeping it real and hot!

Yours truly,
Secretary Confidential

Similar Posts

Made-Over Game-Day Recipes to Lighten Up Your Party

Make better-for-you versions of game-day classics....

Comments (6)

  1. Lana says:

    *big sigh* A sign of the times when several recent FN Dish posts revolve around saving money. And Oprah’s show too.

    70 years ago, this country went through a little thing called The Great Depression. Anyone interested in a little history mixed with low-cost recipes may be interested in “Stories and Recipes of the Great Depression of the 1930’s”by Rita Van Amber & Janet Van Amber Paske. No, this is not a paid endorsement. :-) It’s just a very interesting, a rather timely read and a terrific sojourn into our current understanding of “comfort food.”

    *Stretching meats with inexpensive fillers, like oatmeal or saltine crackers in meatloaf, tofu in spaghetti sauce, scrambled eggs and soups.
    *Use EVERYthing! Shred broccoli stems to use later, beef trimmings for stock, freeze bacon drippings to use instead of butter, use the juice from that empty jar of olives for brining pork and poultry or flavoring sauces. If its edible, don’t throw it away.
    *Make your own pantry foods, like marinara sauce, salad dressings and mayonnaise.
    *Hunt and catch your own. I’m fortunate to live in an area where there is plenty of hunting and fishing. The cost of a license is nothing compared to the cost of fresh fish and game.
    *Gardening. I have a 300 sq. foot garden each summer and spend each fall canning. I also have an herb garden that stays indoors all winter long. Saves TONS of money!

    Also check into the cuisines of historically poor cultures. Native American, Asian, Indian, Mexican, South American and Russian foods are flavorful and typically use less-expensive ingredients.
    S.C., and not all of them use slow cookers. :-) Best of luck!

  2. Well SC, where do I begin. Much of this money saving stuff is what I’ve been doing and teaching my fans about all along. S-t-r-e-t-c-h- the meals to make 2 or 3 more. Grow your produce and raise livestock, if you can. I shared the chore of raising 5 turkeys with my neighbors. We sold one for $, and shared the others and had a lot of meat and bones to simmer for delicious soups, salads and stews. Quite a lot of food for just throwing some grain around. I have glamorized it a little but it is not too hard to do or find someone to help you. Here is a sample of 1 dinner turned into three! Roast 1 chicken or turkey, serve it for dinner. Use the leftover meat for a stew, or toss with mayo and serve on lettuce for lunch. Pull all the meat off the bones and cook down the bones with veggie trimmings, don’t forget to add a little vinegar to the simmering water to pull more nutrition, such as calcium, from the bones. Add potatoes and previously cleaned veggies. Simmer and slurp to your hearts content. Saute greens and add some of the broth. Soak and cook dried lentils, barley, chick peas, and beans. Quinoa is a complete protein, a PRE-biotic and a seed to boot! Dried ingredients are so inexpensive. So let’s pay attention and understand what it really means to “GET BACK TO BASICS”. This isn’t your parents recession!
    Love to you SC, keep it up.

  3. Robin Koury says:

    For me, its all about the grocery circular. I plan my weekly menus and grocery list after reviewing the weekly circular. The circular is a bit of a love hate relationship. I hate that I have to wait until Sunday morning to plan my weekly menu and sometimes have to skip my favorite items when they are not on sale. However, on the flip side using the circular forces me to try new products and recipes and avoid a culinary rut!

  4. Carol McCullough says:

    Thanks “SC” I’ll check out the tips. I guess I could mix it up with the crock pot also.

  5. Very interesting topic , thankyou for putting up. “Experience a comb life gives you after you lose your hair.” by Judith Stern.

  6. Ghita Cairns says:

    you’ve an amazing weblog right here! would you prefer to make some invite posts on my weblog?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>