Coupons

I don't spend a lot of time clipping coupons. I like to cut them out of the Sunday paper and occasionally search and print from the internet if I really want a specific item.

Some tips to actually make coupons useful for your weekly shopping experience:

1. Cut coupons for items you KNOW you'll use. (Shampoo, razors, cleaning products.) I've noted that many of the food item coupons are for expensive, unhealthy convenience foods our family doesn't normally use. I sometimes will cut them out "just in case" but often they just end up taking up my time and space. Plus, the more coupons I have, the harder it is to sift through them at the grocery store.

2. Shop at a store that doubles or triples coupons.

3. Use the grocery store circulars (the sale ads that come in the mail) to determine when certain brands of items are on sale and use your coupons then. A good rule of thumb: cut out the coupons and save them for 3-4 weeks, don't use them right away. The item will likely go on sale somewhere!

There are some people who get cartfuls of groceries for next to nothing...I am not one of them...but I do like to save a few dollars every week.

Some grocery stores get too complicated with sales. For example, one grocery store near me often says 'buy x amount of x brand and get a free baseball ticket or gallon of milk'. That is too complicated in my opinion. I want to save money so my life can be less complicated, not more.

Excess Shampoo Samples

We have a ton of shampoo, conditioner, and lotion freebies from hotels and samples we've received via mail. Not only are they unsightly, taking up way too much space in our home, but it is a virtually free product (since many of the samples have come from business trips).
Instead of sighing with disgust this week when my husband brings home three sets of half-used hotel shampoo and conditioner from his business trip, I'm going to view it as an opportunity to put off our next purchase of shampoo.

I won't have to buy shampoo for a year!

Heating & Cooling Tips

Now that it is officially HOT here in NE Ohio, our AC is on. I can't sleep at night if it is too hot.

Our home has a small guest room with a large closet. We rarely have guests (approximately 1x/month) and to save money, we keep the registers and doors closed in this room. We also keep the shade drawn despite the fact that it isn't an 'energy efficient' shade, hoping it helps keep heat from escaping (or entering, in the summer). The room is by far coldest in the winter due to our attempts to close the register, door, and blind. The closet is even colder. Which brings me to my next point...

Keeping the closet doors throughout the house closed is another way to save a bit of money on heating or cooling costs. I once read that it is important to close the closet doors, otherwise one is just heating or cooling the closet space!

Budget Tips

1. Don't buy anything for a week. Write down what you think you want and look at it a week or a month later. This helps you truly evaluate if you really need/want something.
2. Don't be afraid to tell a friend you can't go do something. "It's not in the budget."
3. Commit to eating all your meals at home for a month. (Reduces food spending.)
4. Use saran wrap or storage containers (which you likely already own) instead of using zipper seal bags. We've found this saves a lot, especially if you're used to the premium brand bags.
5. Write down everything on which you spend money. Carry a notebook in your purse. At the end of the week, evaluate how well you did budget-wise.
6. Use the library. Don't buy books or DVDs. Don't rent DVDs.
7. When you do make purchases, use cash. For example, take out your monthly grocery allotment and put it in an envelope. Helps you visualize how much money you actually have to spend.
8. Drink water. Skip juice, soda and coffee.
9. Use willpower.
10. Line dry clothing when possible.
11. DIY...or at least research if you can DIY.

Healthier Pasta Primavera

This recipe appealed to me (I think it is from Family Circle Magazine) because it is meatless and healthy. We've been trying to eat less meat so that we can spend less money. My husband also loves pasta. Don't let the half-and-half scare you, the recipe isn't that awful for you (serves 6, uses an entire pound of pasta, there are tons of veggies).

Why I might not make this again:
-I found it time-consuming to prepare and make. I cut up all the veggies ahead of time.
-The actual cooking part was a disaster, as my little 11-month old didn't want me to do anything but play with him.
-Also, it used two saucepans, a skillet, cutting boards, measuring cups, and a strainer ('noodle-stay-water-go') so there was LOTS to wash and dry by hand, which is always a problem in my book.
-All the sauce ended up at the bottom of the pot. It was hard to mix.

The good news is that there are tons of leftovers. We will be having it tomorrow night, too, and one of us can have it for lunch.

This would be great to make if you're having company and have about an hour to devote for preparation prior to their arrival. Just make a loaf of bread in your breadmaker and you've got a frugal yet really nice meal for your guests.

Healthy Pasta Primavera

Makes: 6 servings (they are generous) Prep: 20 minutes
Cook: 14 minutes

Ingredients

• 1/2 pound asparagus, trimmed and cut into 1-inch pieces
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 2 sweet orange peppers, cored, seeded and cut into 1/4-inch strips
• 1 pound spaghetti (break it in half)
  
• 3/4 cup half-and-half
• 3/4 cup chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 5 cloves garlic, sliced
• 2 cups grape tomatoes, halved
• 1/3 cup grated Parmesan
• 1/4 cup flat-leaf parsley, chopped
• Shaved Parmesan, optional

Directions

1. Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water.

2. Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.

3. While pasta is cooking, place half-and-half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.

4. Heat a large nonstick skillet over medium-high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times, about 1 minute, 30 seconds. Spoon into pasta pot. Stir grated cheese into the half- and-half mixture. Add to pasta and gently stir in parsley until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired.

425 calories/serving; 11 g fat; 447 mg sodium and 6 grams of fiber.