Once upon a time, I was the pre-packaged queen. I would buy everything already made, filled with preservatives, salts and sugars. I would look out for deals from my local market and think that I was being money savvy by waiting until they had a case sale and stocking up all at once. I was right, to an extent...I was saving about $100 a month with this tactic.
What I didn't realize at the time is that the real cash saving method is making things from scratch. You can get your favorites and necessities alike for cents on the dollar, and I even sometimes make them in bulk and can and pickle the items so they last longer. The rest I freeze until needed, and my grocery bill has gone down by almost half in the last six months since I began.
Not only is it cheaper, but it is healthier, too. You don't have the gunk and filler put into foods from a store when you make them at home. I have noticed a different in my skin, dropped weight and I have more energy. My family are experiencing the same effects, and we have all started to get into the swing of things together. Every other week we spend one afternoon together picking items at the farmers market and local butchers, then prepare items.
One of the favorite items to make (and eat!) is salad dressing. Not only is it a quick item, but it tastes so much better without the additional ingredients that are used in bottled brands. Since my family eats so many salads (with almost every meals, and sometimes with meat and cheese for a meal alone), it was getting pricey.
But there are options for fresh salad dressings that have been published by magazines, websites and all-natural food advocates all over. Check out some of these great options for yourself.
Light Ranch Dressing (Food Network Magazine)
Ingredients:
2/3 cup buttermilk (Can substitute 2% milk, but it will be thinner)
1/4 cup mayonnaise (Light mayo reduces calories and fat)
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/4 teaspoon garlic powder
1 tablespoon chives
1 tablespoon dill
1 tablespoon parsley
1/2 salt
1/4 pepper
Put all ingredients except for the last two into a bowl, whisking as they are placed inside. Once they have been well mixed, add in the salt and pepper and chill for 10 minutes or longer, until thickened. Serve with salad.
Obviously, this is an extremely simple recipe. It doesn't taste exactly like what you get in the bottle, but it is still pretty good. To give it a little bit more of a traditional flavor, you can add a couple of tablespoons or sour cream to taste. If you are worried about calories, just make that light or fat free sour cream. With the other ingredients masking it, you won't be able to tell the difference.
Raspberry Vinaigrette Dressing (AllRecipes.com)
Ingredients:
1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
Take a jar with a tight fitting lid and put all ingredients inside. Making sure the lid has been screwed on tight, shake it well until everything inside is well mixed and there is a red color through the mixture.
If you are not a fan of sugar, you can sweeten it just as well with raspberry jelly. Seeded or unseeded is your choice, but seeds might change the consistency and keep it from spreading as well.
Blue Cheese Dressing (CookingLight)
Ingredients:
1 cup low-fat mayonnaise
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) carton fat-free sour cream
1 garlic clove, crushed
1/2 cup (2 ounces) crumbled blue cheese
Combine everything into a bowl with a whisk except for the cheese. Wait until it has made a smooth consistency before adding in the blue crumbles.
This salad dressing shouldn't be made ahead more than a day or two, and has to be refrigerated. However, it is a great tasting and less calorie-high version of the classic, with a nice, fresh taste. I like adding a little more blue cheese, myself.
Have some recipes you want to share? We would love to read them. Post in our comments!
Jessy is a frugal mom and professional blogger for http://www.CreditCardFinder.com.au
It's so true, making your own is much better for you belly and your wallet. I cheat here and there, but never like the packaged more than my own. Thanks for linking up to Foodie Friday! http://notyourordinaryrecipes.blogspot.com/2011/09/foodie-friday-5-and-wheelie-good-pasta.html
ReplyDeleteThanks for these great recipes! Isn't it amazing how much better we feel when we avoid all the sugar and pre-packaged junk! No headaches, no lethargy, no crankiness. Makes one wonder if other people even know how much better they'd feel if they cut the junk.
ReplyDeleteStopping by from Follow Friday 40 & Over to say 'hi' and I'm a new follower of yours. I have friends who are celiac and I an always on the lookout for healthy and gluten free ideas!!
ReplyDeleteLovely way to save some money. Delicious one as well. New follower. So very nice to meet you.
ReplyDelete[...] Once upon a time, I was the pre-packaged queen. I would buy everything already made, filled with preservatives, salts and sugars. I would look out for deals from my local market and think that I was being money savvy by waiting until they had a case sale and stocking up all at once. I was right, to an …Read the Rest [...]
ReplyDeleteI love salad and different kinds of salad dressings. Thanks for the list!
ReplyDeleteI'm stopping by from the Alexa hop. Drop by if you want!
I have been making my own salad dressing for about a year now. Along with saving money they also taste much better and are healthier for you. I use a lot of olive oil for the cholesterol reducing properties as well as fresh herbs in the summer.
ReplyDelete