Need help to be more frugal and thrifty

MissShoes

miss_corerupted wrote: »

I used to hate rice, it was the texture OH totally ignored and still added it to my plate. I eat it now wouldn't say i love it but I've become used to it you need to keep trying with things especially if it just texture

i was like that with avocado but would eat it every day now if I could (the calories are very high though!), I saw a documentary that says you need to try a food 10 times to learn to like it. Not sure how scientific that is though!

nataz

Finally got round to reading through them and thanks for the tips. Really not sure about eating pasta, though I could give the rice ideas a go, that doenst make me feel as ill thinking about it as pasta. And its not like I cant live without it.

Ive treat myself to a couple of cheap slow cooker books and even felt brave enough to venture down the 'real' meat isle at Mr T's So Ive got a chicken (from Aldi) to roast and try and make a curry/casserole from leftovers and some beef for a casserole or maybe try a new curry idea.

Ive also just discovered a really cheap food shop not too far from me which Im try out.

And Ive put my name down for the grocery challenge to spur me on.

Ive still got lots to learn, but I think Ive found the best place, cheers guys

Lazy_Liz

Hi nataz,
To increase your repertoire have a look through any cookery books you own and list recipes you have made before (and enjoyed) which you can then use to help in meal planning. Planning will help you save money by ensuring you have the ingredients for each meal, use up what's in the cupboards/fridge/freezer and save on the extra spending that results when you run out to the shop for a tin or tomatoes or what ever and if you have a meal planned then there is much less danger of having a takeway.
Another way to increase your range is to take an inspiring cookerybook and cook one of two recipes a week from it for a few weeks, don't try to do too many new things each week, its exhausting.
Good luck;)

MaggieBaking

I think he trick to meal planning isn't coming up with a nice dinner, it's about reusing ingredients in a few dinners to be more cost effective.

EG, buying marscarpone is expensive, but if I share the cost along with, a pasta dish, use it in cauliflower cheese and mix some with cream for dessert one night.

Or rubber chicken - where you use a whole chicken over 3 day, making all kinds of different inventions. Then you have 3 dinners for a little more than what some people would spend just on their Sunday roast.

castleton

Just a quick question. What temperature is a medium oven? Thank you

MaggieBaking

castleton wrote: »

Just a quick question. What temperature is a medium oven? Thank you

I would say 140-160 is low, 180-190 is medium and 220 is high.

castleton

Thank so much this has given me the idea.

cat4772

nataz wrote: »

Its made harder because I dont like pasta, rice or lentils & beans.

I will eat meat, almost all veggies.:D

MissShoes wrote: »

i was like that with avocado but would eat it every day now if I could (the calories are very high though!), I saw a documentary that says you need to try a food 10 times to learn to like it. Not sure how scientific that is though!

with DD1 (2yo) we have the 15 tries principle that we only accept she doesn't like a certain food if she's tasted it and disliked it 15 times. After about the 6th offering she's usually eating the food with gusto - except potatoes but they are always put on her plate and sometimes she will eat them. But part of the re-offering is preparing the food slightly differently instead of the same way each time.

My cousin doesn't like shop bought / dried pasta but will happily eat fresh / home made pasta. My husband doesn't like dumplings, pulses, any vegetarian food or puddings. After 13 years of marriage he eats the food I put in front of him or makes himself some toast. He eats toast about twice a year (and usually I'm eating it with him after a culinary disaster)!:rotfl: