Friday, November 19, 2010
Frugal Friday! Live Well for Less
Here are some random facts, etc.. that I found in AllYou magazine, August 27, 2010 issue.
Live Well for Less
Save on Travel: Most airlines charge for checked bags, but if you pay the fee online beforehand, you might receive a discount. For example, get $5 off on usairways.com for the first checked bag on a domestic trip.
Did you Know? The average couponer can save $1,000 each year by clipping offers for just 20 minutes a week.
Indulge on a Budget: Create a Refreshing Low-Cost Summer Treat-Love those fun, fruity concoctions from Sonic and similar joints? Skip the drive-through and make your own. Try our recipe for Ginger Limeade: In a pan over medium heat, mix 8 cups water and 2 1/2 cups sugar; stir until sugar has dissolved. Let cook. In a pitcher, mix sugar syrup with 2 cups fresh lime juice and 4 cups chilled ginger ale. Serve over ice.
Extra Savings! Make this easy swap to save a few dollars.
Do you have a recipe that calls for a little white wine but you don't want to buy a whole bottle? Substitute chicken broth, the results will be similar.
Expert Tip: Streamline food shopping. Ziplist.com is a free service that lets you build your grocery list online or on your cell phone (text to add items or have the list sent to your phone when you're at the store). If you like a recipe on the site (or anywhere else on the Web), the service can automatically put the ingredients on your list. When you're ready, print it out and take it (or your cell phone) with you.
Dinner Under $10: Quick Garbanzo Bean Dinner
Prep Time: 5 min.
Cook Time: 13 min.
Cost per serving: $1.55
1 Tbsp olive oil
1 large onion, chopped
1 cup jarred banana pepper rings, drained
2 15 oz cans garbanzo beans, rinsed and drained
1 15 oz can petite diced tomatoes
3 Tbsp turmeric
Salt and Pepper
Warm oil in a large skillet over medium heat. Add onion and saute' until tender, about 5 minutes. Add pepper rings and beans and saute' until warmed through, about 3 minutes. Stir in diced tomatoes.
Add turmeric and cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. Serve over basmati rice, if desired.
Per Serving: 306 Cal, 6g Fat (1g Sat.), Omg Chol, 11g Fiber, 11g Pro, 54g Carb, 1,621mg Sod.
Kitchen Tip: Switch peppers. Can't find banana pepper rings in your grocery store? Swap in the same amount of pepperoncini. Drain and slice before adding.