Grocery Shopping and Cooking on a Budget

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So in last week’s #TimerDiet101 Blog I talked about grocery prices being on the rise and it was mentioned in a Facebook posting that it is expensive to buy groceries and eat healthy. So I made this the topic for this week’s #TimerDiet101 Blog (so thanks Linda!)

What Kind of Foods are Best? Grocery shopping on a budget

Think cooking “whole” and eating “parts.” If you buy a whole chicken, ham, or a roast then you can have what you want of the whole for dinner, then separate into parts and create different parts to eat throughout the week. Slices for deli meat and chunks for soup. The ham can be broken down into even smaller parts to add to an omelet for breakfast. Slices of your meat can be added to a salad the next day and eaten cold!

Go For the Sales and Freeze!

Continue reading

Rising Grocery Prices Creates Need

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Rising Grocery PricesGive to Food Drives

When grocery prices rise not only does it affect our own wallet, it affects those of our neighbors, friends, family, and those who were already struggling either due to illness, unemployment, or just hard-times. When we are asked to give to the local food bank, do we? Do we look into our cupboards and see what more than likely we will never eat or what has been there for a while and may be expiring next month?

Buy Wisely

Grocery prices are rising extremely fast and there appear to be few sales in sight. So when you go to the store be sure you have a purpose for everything that you purchase. When you buy foods that go together and have an intended purpose you will have less waste at the end of the week. When you buy fruit do you know when or how you will eat them? Will you want to add cottage cheese or cheddar? When you buy the meat that is on sale are you making sure that you can eat it before it spoils and freeze what you can’t? There are so many ways we can buy wisely…

Make Your Menus

Know what days you will be at home and which days you will not. Buying food for an entire week and then only eating at home for ½ of it will waste money, unless you can freeze everything you didn’t eat and then remember to use it later. Be sure to know how many lunches you need to prepare and how many snacks. Your menus can be very basic: meat, two vegetables, salad and bread and butter. The details can be ironed out at the store when you see the sales.

Give What You Can

If you have canned or boxed foods that you have not eaten recently or thought you might want at the time and now wonder why, consider giving them to those in need. Saturday May 10th is the United States Postal Service food drive for non-perishable foods. So go through your cupboards see what you can give and buy wisely from now on.

Sherri Sue Fisher, author of TimerDiet and to be released in June TimerOrganizer

www.timerdiet.com

Rising Grocery Prices Creates Need

Rising Grocery Prices

When grocery prices rise not only does it affect our own wallet, it affects those of our neighbors, friends, family, and those who were already struggling either due to illness, unemployment, or just hard-times. When we are asked to give to the local food bank, do we? Do we look into our cupboards and see what more than likely we will never eat or what has been there for a while and may be expiring next month?
 

Buy Wisely

Grocery prices are rising extremely fast and there appear to be few sales in sight. So when you go to the store be sure you have a purpose for everything that you purchase. When you buy foods that go together and have an intended purpose you will have less waste at the end of the week. When you buy fruit do you know when or how you will eat them? Will you want to add cottage cheese or cheddar? When you buy the meat that is on sale are you making sure that you can eat it before it spoils and freeze what you can’t? There are so many ways we can buy wisely…
 

Make Your Menus

Know what days you will be at home and which days you will not. Buying food for an entire week and then only eating at home for ½ of it will waste money, unless you can freeze everything you didn’t eat and then remember to use it later. Be sure to know how many lunches you need to prepare and how many snacks. Your menus can be very basic: meat, two vegetables, salad and bread and butter. The details can be ironed out at the store when you see the sales.
 

Give What You Can

If you have canned or boxed foods that you have not eaten recently or thought you might want at the time and now wonder why, consider giving them to those in need. Saturday May 10th is the United States Postal Service food drive for non-perishable foods. So go through your cupboards see what you can give and buy wisely from now on.
 

Sherri Sue Fisher, author of TimerDiet and to be released in June TimerOrganizer

www.timerdiet.com

Thank you for reading #TimerDiet101 Blog, I hope you enjoyed!! Be sure to check out the book sold everywhere in all formats, audio, ebook, hardback, and paperback!

Dietary Restrictions

Dietary Restrictions Affect Many

While working on the 2nd Edition of the Ebook TimerDIET it became apparent to me that a lot of people have dietary restrictions and while I come from a place of inclusion in my book TimerDIET, I understand the specific needs some people have due to dietary restrictions whether due to allergies, medical recommendations or doctor’s orders or even lifestyle decisions and religious reasons. What I have noticed when there is a dietary restriction is that the focus is on the restriction rather the inclusion.

Be Mindful of the Restriction, but Focus on the Inclusion Continue reading

Food Labels Needing an Update – Really?

Food Labels May Be Undergoing an Update-But Why?

The New Food Labels are possibly going to be revamped; or are they? The main proposed changes are:

  •     Make the calories more prominent.
    • Aren’t they already prominent?! Do you really not notice the calories when you look at the label?
  •     Distinguish between natural sugar and (I guess) non-natural sugars.
    • Isn’t this going to just be a reason to eat foods with sugars in them if they are able to label them as natural? Don’t we just need to stop eating sugars as much as possible? Besides the most natural sugars such as fruits and vegetables that are fresh don’t have a food label.
  •     More realistic serving sizes.
    • Really? Do I even need to comment? OK, I will. This is no reason whatsoever to increase the serving sizes. NONE!!

Are We Reading the Food Labels We Have? Continue reading

Food Pyramid vs MyPlate

MyPlate, the new USDA standard since June 2011

The little known “MyPlate” was introduced by the USDA half way through 2011. Personally my favorite was the Basic 4 Food Groups that came out before I was born in 1956 and with a couple minor changes in name and concepts from 1979 to 1992 was the standard we used when eating for 36 years. The Basic 4 Food Groups were simple and easy and seemed to work just fine.  However, in 1992 there was a whole new way of eating and all previous plans were condemned and were replaced by the Food Guide Pyramid, more notably called “the Pyramid.” There was also a little revamping that did not get a lot of recognition back in 2005 called “MyPyramid.”

 At 51 the Basic 4 Food Groups is still my preference Continue reading

New Year’s Eve

It is time for New Year’s Eve and maybe you have been losing weight or you are just getting ready for the New Year. Every holiday presents itself with its own set of circumstances that need to be navigated and New Year’s Eve is no exception.

If you are going to have alcohol, sparkling wine or champagne is your best bet and it goes well with the evening. Remember that a little alcohol goes a long way when you are losing weight, so always be responsible and have a cab service or person who has decided to not drink or even better have your libations at home!

Don’t forget to eat during the evening. Here are some idea’s from my recent book TimerDiet.

  • Shrimp cocktail
  • Mixed nuts
  • Bacon-wrapped scallops
  • Goat cheese and crackers
  • Cheddar cheese and crackers
  • Steak sliders

Remember to have water throughout the night as well. Feel free to have sparkling water with a twist of lime, after it’s New Year’s Eve!!

Enjoy the last day of 2013, and Happy New Year!

 

TimerDiet Christmas Dinner Menu

 

Here it is; the Christmas Dinner Menu!!

TimerDiet Menu

December 25, 2013 at 1:00pm

Prime Rib and Crab Legs

Both Medium Rare and Medium Well Prime Rib

Vegetables

Mashed Potatoes with Gravy

Green Beans with Bacon Pieces

Glazed Baby Carrots with Almond Slices

Salads

Fruit salad with dairy and non-dairy toppings

Mixed Greens Salad

Dessert

Homemade Apple Pie with Cinnamon Ice Cream

Breads

Homemade Rolls w/Butter

Banana Nut Bread/Neufchâtel cheese

Thanksgiving Menu

So I have been asked many times over the last few days, “What did you make for Thanksgiving?”, so here it is. I need to preface this menu by saying that my sister requested a dairy-free, gluten-free and turkey-free Thanksgiving dinner. I decided I was up for the challenge (and it was a challenge):

Spiral Ham
Sweet Potatoes with brown sugar (dairy-free butter on my sister’s and regular butter on everyone else’s)
Gluten-free dressing box from Williams Sonoma–tasted great! More homemade than I have ever done!
Green beans Steamed with bacon and bacon grease for flavor
Fruit salad with Strawberries, pineapple, marachino cherries, grapes, mandarin oranges, apples, walnuts — on my sisters she had dairy free coconut yougurt (she said was amazing) and sour cream on everyone else’s
Homemade cranberry sauce with a tablespoon of brown sugar added to the recipe (this was so easy to make and tasted so amazing, I can’t believe I waited so long to try making it–I can’t wait to make it again for Christmas!!)
For dessert I made homemade (canned pumpkin and crust that rolls out) Pumpkin Pie with homemade whip cream from heavy whipping cream (nothing added)

We had an amazing dinner and everything turned out great!!

So there it is a “TimerDiet” Thanksgiving!!

Breakfast with a cinnamon twist

Take two small skillets out. Then take two pieces of bacon, cut up into small one inch squares and put into one of the skillets at medium to medium-high. Then take one small mushroom and one green scallion and chop them up into small quarter inch pieces and put into the other skillet with a teaspoon of butter on medium to medium-high. Turn over the bacon in the other skillet with tongs when ready. and get the mushrooms and green onions to a very light brown. Then combine the two skillets and add an egg, popping the yolk ever so slightly. Put some ground cinnamon and pepper on top, then when ready to flip and cook the other side, be sure to flip the entire egg with all the goodies.

Takes about 5 minutes to make, including prep time. Another variation of eggs and bacon!