Penny Pinching Possibilities

My husband and I did not plan on having our children so close together, but now that they're here, we wouldn't have it any other way.  That said, we have been in a bit of a financial 'culture shock' since my mat leave benefits ran out and I officially became a Stay At Home Mommy.

The hardest thing for us has been ensuring that our daughter, who is almost two years old, has the most healthy and well rounded diet possible - and I'm learning that it's definitely not an easy feat when you're on as tight a budget as we are. That said, I am learning!  It takes a lot of time and effort, but I make a monthly budget, a weekly recipe batch and accompanying grocery list, and then I clip coupons and study the local grocery fliers. Helpful hints:

• I can always find good quality yogurt on sale. Check out the dairy section in your favorite grocery store and I guarantee at least ONE good brand will be on sale each week;
• Don't be afraid to try something new. You might find your new favorite brand by bargain shopping!;
• It isn't hard to find good deals on the basic fresh fruits and veggies: bananas, apples, carrots, celery, broccoli; but at least ONE exotic fruit will be on sale somewhere each week;
• Make as much of your food as you can from scratch;
• Take advantage of your slow cooker!!!
  

Lately, I've been scouring the web for frugal-family-friendly recipes. It's really quite hard to find meal ideas that do not cost a lot of money.  However, these recipes DO exist!  Remember, avoid the so-called 'affordable' recipes that call for wine, different kinds of cheese, or an array of exotic spices. Simple can be delicious!

The following crock pot recipe resulted in a hearty, cozy for fall, stew. It was incredibly easy, amazingly healthy, made for fantastic leftovers, and all of the ingredients only cost me $9.75! I gave this recipe a 9 out of 10, and my meat-loving husband gave it a 7 out of 10. Enjoy!

Lentil Stew with Butternut Squash

Ingredients:
3 celery stalks, chopped
1 large white onion, finely chopped
1 large butternut squash, peeled and seeded, cut into 1-inch chunks
1 bag (1lb) green lentils
4 cups water
1 can vegetable broth
1/2 tsp dried rosemary
salt and pepper
1/4 cup fresh parsley, chopped

Directions:
1. Place all ingredients, except for the parsley, into a slow cooker.  Turn the dial to 'Low' and cook for 8 hours.
2. Spoon stew into serving bowls and top with parsley.