How to use ‘iffy’ foods

Shopping smart is very important for saving money at the grocery store. Use the grocery store flyers to plan your weekly menu around the items on sale in your grocery store and bring a grocery list. Buy larger bags of potatoes, carrots, apples and oranges as they are usually cheaper per pound. This goes for rice and pasta as well. The further you can stretch your food dollars these days, the better off you are.

With careful planning, a little imagination and a little work we can eat well while spending less. Here are some ideas that may help you “use it up” when you may be tempted to just throw it out.

Soft apples: chop them up to put in coleslaw or broccoli salad, make an apple crisp, dice and add to pancakes, dice and make apple muffins, make chunky apple sauce.

Bananas: with over ripe bananas make banana bread, mash and use in pancakes, make a baked banana desert, put them in a smoothie, make banana cookies, the possibilities are endless!

Celery, peppers or onions that need using up; if you do not need them immediately, wash, chop and freeze for soups, stews, stir fry etc.

Wilted greens; refresh in a bowl of cold ice water for several hours. The leaves will “drink” the water and refresh.

Leftover buttermilk or sour cream; freeze for later. Thaw and use for baking.

Ham; chop first and freeze in smaller amounts to use for Denvers, scrambled eggs, soups like potato soup, add to hash browns etc.

Bread crusts; freeze for dressings and bread puddings, make croutons or dry in the oven at 250°F to make bread crumbs.

Here is a budget friendly soup and served with a slice of bread and cheese your meal is complete. If you like tomatoes in your soup use the larger size can, if not use the smaller can of diced tomatoes.

Hamburger soup

1 lb. ground beef

1 medium onion, diced

1 tetra pack beef broth

1 can diced tomatoes

1 can tomato soup

4 small to medium potatoes, washed and diced