Easter on a Budget | My Bizzy Kitchen

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 I challenged myself to do Easter on a Budget.  Grocery prices seem to keep climbing, but I have several tips to keep your grocery bill in check.

How to save money at the grocery store

Rewards Card.  Whatever grocery store you shop at, be sure to get their rewards card.  Mariano’s is my favorite grocery store.  Not only do I save money with the rewards card on groceries, but I also get discounts on gas.  Last week I was able to save forty cents per gallon of gas.  Mariano’s also has digital coupons.  Just go to their website before going to the grocery store, sort through the digital coupons and clip them before you leave home.  That way you aren’t scrambling at the register to download coupons.

Shop the sale flyer.  If chicken isn’t on sale that week, I probably won’t be eating chicken.  Conversely, if chicken is on sale, I’ll buy a family pack, even if I live alone, and portion and freeze the rest to use later on.

Shop your house first.  In case you didn’t know, Hannah and I have printables so that you can keep track of what’s in your fridge/pantry/freezer.   Start with making a list of proteins, pasta, etc. and build your meal plan off of stuff you already have.  Not only is this cost efficient, but you can sometimes come up with creative ways to use up the food you have that could turn into a family favorite.

Easter on a Budget

My Easter meal is by no means traditional, but it’s super delicious.  Proteins will be the most expensive on your dinner table, but chicken legs, even not on sale, can be bought for around $5 a package.  Carrots, apples and potatoes are always low cost.  And I used a boxed cake mix and frosting to make the dessert for only $4 total.

  • Fried Chicken Legs
  • Carrot Apple Salad
  • Dill and Sour Cream Twice Baked Potatoes
  • Spiced Cupcakes with Buttercream Frosting and Peeps

 

Ingredients

  • 6 chicken legs
  • 1 cup low fat buttermilk
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup flour
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Mix the buttermilk, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper together. Add chicken legs and let soak for 30 minutes.
  2. Mix the flour, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper together. Heat deep fryer to 350 degrees.
  3. Dip the chicken into the flour mixture, back into the buttermilk mixture, and then back in the flour mixture, using your hands to squeeze the breading onto the chicken.
  4. Deep fry until it reaches a temperature of 165 degrees. My chicken thighs took 11-13 minutes. Sprinkle with salt immeditely after pulling from the fryer.

Notes

I know everyone is going to ask “can you air fry these?” I did not try, but my guess would be to spray the legs with avocado oil spray, and cook at 360 for 15-20 minutes, or until they reach a temperature of 165 degrees.

Because I didn’t use all the flour, each wing is 5 WW points.


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Ingredients

  • 4 baked potatoes (previously bake and make this the next day)
  • 2 tablespoons light butter
  • 1 teaspoon paprika
  • salt and pepper
  • 1/3 cup lowfat buttermilk
  • 2 tablespoons sour cream
  • 4 slices monterey jack cheese
  • 2 tablespoons fresh dill, chopped

Instructions

  1. Slice the potatoes in half and scoop out most of the filling, leaving a 1/3 inch jacket, into a large bowl.
  2. Add the butter, paprika, salt, pepper, buttermilk, sour cream and mix to combine. Taste to see if additional salt and pepper are needed.
  3. Divide that mixture into the four potato jackets, top with the cheese slices and broil for 4-5 minutes, or until cheese is all nice and bubbly.
  4. Garnish with dill.

Notes

If you are using potatoes that aren’t fresh out of the oven, you may need to melt the butter to the potato mixture to mix.

Click this link for the WW point tracker. As of the date of publication, each serving is 8 WW points – you can thank the cheese for that – ha!

Nutrition Information:

Yield: 4

Serving Size: 1

Amount Per Serving:

Calories: 323Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 332mgCarbohydrates: 38gFiber: 4gSugar: 3gProtein: 12g


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Ingredients

  • 1.5 pounds carrots, peeled and shredded*
  • 2 large apples, cored and shredded
  • 2 tablespoons lemon vinaigrette salad dressing*
  • 1/2 cup chopped cilantro
  • 1/2 cup roasted almonds
  • salt and pepper to taste

Instructions

  1. I used a mandolin to julienne the carrots and apples, but you can finely slice with a good knife.
  2. Add the sliced carrots, apples, cilantro to a large bowl. Add salad dressing and mix to combine.
  3. Top with roasted almonds.

Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 190Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 261mgCarbohydrates: 23gFiber: 7gSugar: 12gProtein: 4g


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 For the cupcakes, I bought a boxed cake mix that was on sale for $1.67 a box.  The buttercream frosting was on sale for $1.19 and the package of peeps was $1.  I just cooked the cake mix into cupcakes and once cooled, frosted and topped each with a marshmallow peep.

In total, my cost for this dinner was $28 for a family of four.  

I’d love to hear your tips and tricks on saving money at the grocery store – leave them in the comments!

Biz

I am a widowed 55 year old trying to figure out my life after losing my husband after a long illness.

Cooking and being in the kitchen feeds my soul!



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