(ARA) - Think it's tough managing your grocery budget and making the most of family mealtime? Meet Kathryn Sansone, a St. Louis mother of 10 who, along with her husband, puts dinner on the table six nights a week. If anyone knows the value of stretching the dinner table dollar, it's the woman who sets a table for 12 almost every night of the week.
"Cooking for my family is not just about feeding them -- it's another way my husband and I express love to our kids," says Sansone. "We've always used our dinners as a special time for being together each day. The same is true even in today's economy; we just have to get a little more creative."
While most families don't have a table full of 10 Sansone children, ages 3 to 20, they are still faced with the same challenge at dinnertime: finding something that everyone likes while not breaking the bank. Sansone says that her recipe for success isn't really all that complicated.
"Everywhere you look, Americans are seeking value," says Sansone. "As we dine out less and watch our pennies more, we're becoming bargain shoppers who want our dollars to go as far as possible. But even in this new 'food economy,' it's important that people understand they do not need to compromise on taste, quality or convenience when living on a budget."
Sansone's tips include:
* Plan Ahead -- Between the soccer practices and piano lessons, dinner is often an afterthought. Instead, schedule your family's dinners just as you would your kids' after school activities. You'll save money by making just one trip to the grocery or club store, and when you go, try buying in bulk and take advantage of the many coupons available. Even at the regular supermarket, buy in larger quantities, like when there is a 10 for $10 sale on Rice-A-Roni or Pasta-Roni.
* Turn Sides Upside Down -- Typical side dishes, such as rice and pasta, are ideal for stretching your grocery budget because you can quickly turn them into main courses. Use leftovers such as chicken or turkey and combine with a pre-packaged dish and add leftover veggies. You'll end up with a nice, well-rounded meal for a family of five that costs about an additional 64 cents per serving.
Here's one of the Sansone family's favorites using leftover turkey to make a delicious Wild Rice Risotto:
Turkey and Wild Rice Risotto
1 package (4.3 ounces) Rice-A-Roni Long Grain & Wild Rice
3/4 pound ground turkey
1 2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups fresh mushroom slices
1 cup thinly sliced celery
1/2 cup chopped red bell pepper
1. In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 Tbsp. margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.
2. Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.
Preparation Time: 10 Minutes; Cook Time: 30 Minutes; Time to Table: 40 Minutes; Recipe Yield: 6 servings. Courtesy of ARAcontent
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