Portion control

When I started this blog I promised a weekly post.  Epic fail.  I've found that I don't have enough info to pass on for a weekly blog.  Perhaps I am not confident enough for a weekly blog.  I was toying with the idea of posting information on how to save $5 a week on your water bill but kept thinking that's not exciting enough.  So we will discuss that at a later date.  I have invited my sister, Eileen, to share the blog with me. She is really good at saving money.  So, from time to time, you may see a posting signed by her.  Between the 2 of us we should be able to pass on ideas and tips more frequently.

If you've done your homework you know where your money is going and you should know what to do about that.  

Today I thought we would talk about food.  The first thing I want to say is I know you already know how inexpensive hot dogs and frozen burgers are so we won't talk about that.  There was a time not that long ago that I was faced with the ordeal of trying to buy groceries for a family of 5 for $87 a week.  By groceries I don't only mean food - it includes toilet paper, cat food, cat litter, cleaning products, etc.  All types of things necessary to run a household.  This meant that my actual food budget was something like $65 a week.  It can be done but not all at once.  I knew nothing about incorporating "in season" produce and sale items into my budget.  

We need to take this in baby steps.  The first step is portion control.  My daughter, Amy, would pick steak every night if given her choice of what to eat.  Well, either that or tacos.  Let's talk about steak.  Everyone loves a good ribeye but everyone does not need to eat 10 oz at a time.  When we are having steak night, which is probably 6 times a year - I buy approximately 12 oz of ribeye  (that's right - I said 12 oz and I am currently feeding a family of 4).  When most people buy steak, they purchase one per person - that's expensive and unnecessary.  Out steak is cooked medium-rare.  I slice it and put a 2-3 oz portion on each diner's plate.  The rest of the plate gets filled with veggies, salad, and a small portion of a starch.  

Understanding what a serving is is the first step toward portion control.  A serving size of red meat is 3 oz and chicken, fish, pork is 4 oz.  It is wise to invest in a kitchen scale until you get a feel for what a serving is. A great way to make sure everyone is eating a "serving" is to never serve your meal family style.  I very rarely do.  I place a serving of protein and starch on each person's plate and they can have the veggies family style.  Seconds of meat are normally not allowed at our house because it gets expensive and it's not good for you.

So, do your homework - figure out what a portion of meat is and get started.  If you work on portion control, you will save money.  It's difficult until you get the hang of it but you can do it.

Happy saving

Karen