Like so many people lately, my neighbors and I have been talking about groceries. My neighbors are mostly 75 and up and I am in my mid 60s. We know something about stretching meals & eating cheaply. I want to share this with anyone trying to eat filling meals for as cheap as possible. I give thanks to my mother and my neighbors for sharing their wisdom.
There are some staple ingredients to keep around - like a barebones set for hard times. I will talk about those later. For now, here are some of the simple meals to think about.
A meal of beans and rice is so filling. (When I say "beans", unless I say otherwise, I am talking about pinto beans) 1 cup of beans and 1 cup of rice will feed 2 people for a day - maybe more, depending. You can season the beans with pizza sauce, onions, garlic, and spices. Serving the beans on top of the rice makes a warm and savory dish. This also works with navy beans and black-eyed peas.)
Rice by itself is versatile. You can eat it sweet or savory. You can have some of it with salt and pepper and some with butter and brown sugar. Cold rice can be served with sweet milk or heated up to eat with savory broth.
Cornbread is great to make and keep around. Regular cornbread (or pan cornbread) is simple to make with basic staple ingredients (see below). Once you have cornbread you can eat it with simple soups/stews or just a bowl of beans or rice. It is filling. You can also add bits of canned corn or bacon bits to cornbread. To keep leftovers, put the cornbread in a baggie or sealable dish and put in the fridge. Basic cornbread will keep overnight sealed on a counter but lasts better in the fridge.
Hot water cornbread is simpler but tastes best eaten warm or heated up the same day. It literally is just cornmeal "cooked" to a mush with boiling water. You add a little salt and pepper and a drop of oil if you like before frying the patties of mush. It's very tasty with soups, beans or stews. I like to just nibble on pieces of it while I'm cooking other things.
Frozen mixed veggies can be doctored up to taste really good. You don't have to eat them steamed or boiled; you can sauté them with onions and garlic and bits of potato. One of my brothers likes to steam his and mix them in with scrambled eggs (ew!). You can also combine mixed veggies with beans or with rice.
Hoe Cakes (also called patty cakes or flat bread). This is the poor man's bread. It's basically flour, water and salt kneaded and flattened into patties before frying in shallow oil. We ate it all the time as kids when my dad was TDY. Mama would serve it as breakfast with butter and syrup or jelly/jam and at dinner with fried potatoes and onions. It goes well with meat or soups/stews. Mainly it is cheap and filling.
Cabbage can be steamed, boiled, baked and fried. It is not always cheap, but raw cabbage keeps really well in the fridge if you wrap it in foil. It goes well with pan cornbread or hot water cornbread. You can add bits of meat or other veggies with it. It's healthy and can be filling.
Using leftovers:
Potatoes skins - not the fancy stuff restaurants serve - I'm talking the skin we normally toss out. First off, if you are frying your potatoes, just leave the skin on (after washing the potatoes!). Always wash and scrub the potatoes so that, if you save the peeled skin, you can oil and season then and fry them up to nibble on. My mom used to purposely leave a little potato on sometimes to let snack on the fried skins.
Onion skins - I won't go into how onion water is supposed to be good for a cough... But save your skins to add to your rice, beans, and soups/stews. It adds flavor and my mom used to say, "the skin is where the vitamins are" and she would use them in her stocks. You will want to strain out.
Cornbread - like regular bread this makes for yummy croutons. Season and bake/air fry and do your thing. This won't work with hot water cornbread.
(Cornbread and buttermilk - I don't cosign on this one, but it was a favorite of my daddy's. Heat the leftover cornbread and, ugh! pour some cold buttermilk over it. Daddy liked it with fresh cornbread, but we are talking broke meals here.)
Beans - when heating up leftover beans add a little water first. N
TIPS:
- When making beans, always add more water than needed. It will be soupier than you want, but if you mix a little cornstarch in cold water and stir into the bean water, it will make it thicken. That extra bean broth is good for eating with rice, bread, cornbread or hoecake. I always make a lot of broth and it's even good warmed up and just sipped on its own between meals. Also
- I like adding a little sugar to my beans - preferably dark brown. To bulk it up I also like to add a sauce (tomato or tomato paste, cheap spaghetti or pizza is fine or even a thick bbq sauce) to give it more flavor.
- Liquid smoke adds lots of flavor the beans and meat dishes. It's cheaper than buying pieces of smoked meat for flavoring dishes. It's super expensive in the little bottles.
- Buying jars of garlic granules and making your own powder or using in place of fresh garlic is cheaper. Dried garlic lasts longer than trying to buy fresh.
- Buying larger amounts of anything - especially staples - is cheaper in the long run if you can afford it. I can buy a jug of liquid smoke online for what a tiny jar costs at Walmart.
- If you get ground meat on sale, put in in freezer baggies and flatten them so save space.
Basic Grocery List:
From reading about the meals, you get an idea of what you need. This is a very basic list for when you get to the grocery store. It won't cover everything, but it will get you started:
- A/P Flour
- Sugar (white and brown)
- Cornstarch (you need this more than you think in the kitchen & elsewhere)
- Salt and pepper
- Dried Beans
- Rice (I prefer long grain)
- Cornmeal
- Oil (I use Lard, olive, saved bacon grease)
- Butter (I always get unsalted b/c I can add salt if needed)
- Eggs (freeze eggs for up to one year)
- Milk (get powdered milk if you don't use a lot to save on waste)
- Evaporated milk (even if you have reg. milk or dried)
- Syrup
- Good sealable baggies or a cheap vac sealer and bags. Vac sealers aren't expensive; it is the bags...




