One of the ways we save money on food is simply by working with what we have to make recipes. It saves money by using up whatever’s available in the kitchen to piece together recipes.
We also try to substitute wheat for white in anything we make – or mix half white and half wheat. For example, we’ll use part wheat flour in recipes that call for all white flour, and we’ll make spaghetti and most pasta dishes with wheat noodles, or half white and half wheat noodles.
One way I try to keep desserts a little healthier is by using oatmeal in cookie recipes and bars. It usually doesn’t affect the flavor but oatmeal has fiber in it and works just as well as flour.
I also keep dry milk on hand (it comes in a box and lasts forever) just in case we run out of milk and a recipe calls for milk. It doesn’t taste like milk so you wouldn’t want to drink it straight.
I also stock up on cans of evaporated milk and try using them in cream soups or in place of cream in recipes if we don’t have cream – we just rarely have cream in the house.
Here are some of the things we often run out of and the substitutions we use:
- Corn starch in place of eggs – here are some other egg substitutions.
- Sugar water in place of corn syrup – I usually have corn syrup but one time we did run out just as I was making some type of dessert.
- Yogurt in place of sour cream – we pretty much always have yogurt in the house.
I’m sure there are more things I’ve substituted…I just can’t think of them all now. I basically just try to stay creative in the kitchen and if I don’t have one ingredient…I try to work around that ingredient or substitute something crazy! You would be surprised at what you can still make without all of the ingredients on hand.