People are finally getting smart about saving money. For years American's have been living in the "me generation" and believing the ads that told them "I'm worth it!"
 
But, between global warning making it cool to be green, the price of gas causing a drain in the wallet and job lay-offs putting a healthy fear in people's hearts, we are finally looking for ways to cut down and cut back.
 
One of the easiest is to carry your lunch to work or school. If you've been buying your lunch you've probably been spending $5.00-7.00 every day. If you work 5 days a week, over 50 weeks, that's $1,500.00!
 
And nowadays it's not just the cost of the restaurant, but the gas to get there!
 
The easiest way to brown bag is when you cook dinner simply double the portion size of your favorite meals. Most places have a microwave and refrigerator nowadays, so just put your leftovers in some Tupperware, pack a fork and go!
 
One good thing about using dinner leftovers for lunches is; you won't be as tempted to eat everything at dinner because you'll be thinking about saving enough for a lunch, so that helps your waist line!
 
The next easiest way is to keep cans or packages of soup in your desk to cook there. Keep dish soap to wash the bowl and spoon, or if you are like me, you have dozens of whip cream and margarine bowls with lids. Cook the food in one of those and put the lid over the dirty bowl afterwards and bring it home to toss in the dishwasher. Keep a box of crackers in your desk for soup days.

For more brown bagging tips and ideas see the entire article

It's time to start thinking about what to put in those school lunches every morning.

 

My children always wanted to bring their own lunches because they didn't really like what was offered in the school lunchroom. But it was sometimes a little difficult to make their lunches nutritious and tasty and also to put a little variety in their lunchboxes without spending a small fortune.

 

If we let ourselves, we can spend a lot on individual servings, lunchables, and treats for lunches. Here are a few ideas to help you meet the "Frugal Lunchbox Challenge".

 

Go to the Dollar Store and buy a few of those individual serving-size storage containers. These are very inexpensive and they are worth every penny. You can use them for any number of things--like making your own fruit cups and pudding cups. And they can also be used to hold dip for carrot or celery sticks or fill with peanut butter and pack a zipper bag of pretzels for dipping.

 

Also at the Dollar Store or discount store, you can pick up one or two of the small "blue ice" cold packs. They will help keep lunchbox items cold and safe.

 

Sandwiches such as egg salad or tuna salad need to have a cold pack. Peanut butter and jelly sandwiches, on the other hand, can be packed without one.

 

Those zipper bags we all love come into their own when packing lunches! They can hold vegetable sticks, popcorn, crackers, homemade cookies, etc. Muffins hold up well in a zipper top bag, as do slices of banana nut bread, or most any other quick bread.

 

When the weather turns cool, a small thermos will come in handy for homemade soup or chili. I see lots of these for sale at garage and yard sales, sometimes for as little as 25 cents or for those that are more style conscious see our ** offer below. A thermos is also handy to hold whatever drink your child likes to take.

 

For some quick & easy basic lunch recipes/ideas and to add some fun into your loved one's lunchboxes read the entire article here...

** Email us at: givituprequests@yahoo.com with a picture, text or other image and we will email you back with a sample of your own customized mug/thermos bottle.  Great for soups, drinks or any of that "wet stuff" hot or cold!

Every autumn my thoughts turn to making chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock that they don't want to "winter over". It is the perfect time to stock the freezer with homemade chili.
 
There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering.
By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery.

There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving.

The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy. Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that is perfect FOR YOU...not for me.

Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.

Follow this link to the perfect chili recipe