Savings on lunch add up!
Packing– rather than purchasing– lunch can be well worth the effort. Computing the weekly, monthly – or annual – savings may be all that it takes to decide to dine in.
Calculating the savings also can be fun, using the online Lunch Savings Calculator I learned about from America Saves, a financial education campaign from the Consumer Federation of America.
To compute the lunch savings, type in the average price currently paid for a purchased lunch, estimated cost of packing a lunch, number of lunches per month, number of years (for savings estimate), and expected rate of return.
Lunch savings example
If, for example, the average cost of eating out is $6 a day five days a week (20 meals a month), while the average cost of packing a lunch costs $3 per day for the same period, the monthly savings could be $60, and yearly savings (with 3 percent interest) could be $732. Savings over a three-year period (also at 3 percent interest) could add up to $2,261, and over a five-year period, $3,884.
During a 40-year career, depositing the lunch savings of $3 a day in an interest bearing account (at 3 percent interest) could yield $55,167!! (Wow, that makes those homemade lunches taste even better!)
More cost-saving suggestions
To increase savings, cook at home, rather than purchasing convenience items for lunches. Examples include cooking a chicken, ham or beef roast for sandwich meats, rather than buying more expensive prepared luncheon meats, or portioning homemade pudding, gelatin or mixed fruit rather than buying pre-packaged single-serve cups. Incorporating leftovers into lunches also can save time and money.
Dine in for better nutrition
When you prepare your own lunch, you may eat better, too! You can control portion sizes, limit fat and sodium, and add more fruits and vegetables. When you eat out, these options are usually more limited.
Subscribe to the comments for this postBuy eggs today for easier peeling!
According to the American Egg Board, eggs that are 7-10 days old will peel more easily than very fresh eggs. If you plan to hard-cook eggs for Easter and eat those eggs after the holiday, buy them soon for easiest peeling.
Remember– hard-cooked, not hard-boiled
Because of their delicate protein content, eggs should be cooked carefully. When eggs are cooked at too high a temperature or for too long a time, the whites shrink and become tough and rubbery and the yolks become tough and their surface may turn gray-green. Here’s the best method for hard-cooking the perfect egg:
- Put the eggs in a saucepan. Cover with water (water level should be at least 1 inch over the eggs.)
- Cover the pan and heat quickly until the water just begins to boil.
- Turn off the heat and slide the pan to a cool burner if necessary to stop further boiling.
- Let stand 20 to 25 minutes, covered.
- Immediately drain the hot water and run cold water over the eggs or place them in ice water until they’re completely cooled.
Eggs for inexpensive protein
The protein in eggs is both high in quality and low in cost. It’s easy to compare the price of eggs to the price of other protein foods. A dozen Large eggs weigh 1 1/2 pounds, so the price per pound of Large eggs is two-thirds of the price per dozen. For example, if Large eggs cost 90¢ per dozen, they cost 60¢ per pound. At $1.20 per dozen, Large eggs are only 80¢ per pound. You can compare the cost of different sizes of eggs with this helpful chart.
Another helpful formula is that one egg equals one ounce of lean meat, poultry or fish. This means that you can use two eggs as your main dish at a meal or you can use eggs to “stretch” more expensive protein foods. For instance, you might use one cooked egg per serving along with half the usual amount per serving of expensive meat or seafood in a casserole or salad.
Eggs are nutritious and economical, so when they go on sale for the Easter holiday, stock up! They’ll keep in the refrigerator for 4-5 weeks to enhance many family meals.
Buy fish on sale … try a new fish dish!
Grocery stores recognize Lent by putting various kinds of fish on sale. Fish is a good source of protein and is low in saturated fat. Nutrition experts recommend eating at least two servings a week of a variety of broiled or baked fish.
Increase omega 3 fats
Fatty fish like salmon, mackerel, herring, lake trout, sardines and albacore tuna are high in omega-3 fats. These healthy fats promote brain, nervous system and eye function. Omega 3 fats also decrease risk for heart disease, stroke, cancer, dementia and Alzheimer’s disease. Humans cannot make omega 3 fats, so we must get them from food. Besides fatty fish, other good food sources of omega 3 fats include canola oil, flaxseed and walnuts.
Try a new fish dish
This is a great time to try some new fish dishes at economical prices. Here’s a simple and tasty way to cook any type of fish from the Iowa State Extension website Spend Smart. Eat Smart:
- Turn on the oven; preheat to 400 degrees.
- Line a baking pan with foil (easy clean-up); lay the filets in the pan.
- Drizzle with olive or canola oil, lemon or lime juice, salt/pepper or other seasonings of your choice.
- Bake about 20 minutes—the fish will flake when it is done. (It is okay to start with frozen fish, it just takes a little longer.)
BBQ Chip Crusted Fish
Here’s one of my favorite easy fish recipes. The delicious flavor will appeal to even those who think they don’t like fish!
4 mild fish filets (we like tilapia)
2 T lemon juice
2 T olive oil
1/2 cup crushed barbecue potato chips
Place fish in greased baking pan. Combine lemon juice and oil, drizzle over fish. Top with chips. Bake at 400 degrees for 10-15 minutes or until fish flakes easily with a fork. YUM!
For those who prefer something even more crispy, try the Mouthwatering Oven-Fried Fish from Iowa State, too. There are lots healthful ways to cook fish! Buy some fish on sale this month and aim for one or two new fish dishes each week for your health.
“Couples and Money” class March 29
Finances are typically among the toughest issues couples will face. Adding in an economic downturn can increase anxiety about financial issues and strain relationships, too. Spouses and partners who agree to face difficult times and choices together can nurture – and strengthen – their relationship in the process.
Is money a topic of discussion in your marriage these days? Treat your spouse to an evening out for this helpful Extension program!
“Couples and Money”
Monday, March 29 at 6:30 pm- 8:30 pm
Finney County Extension Office, 501 S. 9th Street on the fairgrounds in Garden City.
Linda Beech, Finney County FCS Agent, will be your instructor with materials from the University of Idaho.
We’ll take a light-hearted look at men and women and the way we handle money. The program will cover different money personalities, setting mutual goals, and tips for smart money management and paying down debt. This free program is for anyone who wants to learn more, regardless of your financial situation.
Enjoy a delicious free dessert and learn how to strengthen your marriage and improve your financial security with a dash of humor added for fun! Please pre-register for this class by Friday, March 26 to ensure adequate dessert and program materials. Leave a comment, email me at lbeech@ksu.edu or call the Finney County Extension Office at 620-272-3670.
How to keep the spark alive!
Q: We’ve been married for years. How do you keep the spark alive when you’ve tried everything?
A: Keeping the spark in a relationship after years of marriage is a goal that many couples have, but which can become difficult to achieve. The daily routine, every day challenges, and constant stressors take time and energy away from our main relationship. It is easy to get stuck there and one day realize that we have grown so far apart from each other that it’s hard to recognize our partners.
Marriage is not an event, it is a process, and we need to nurture it on a daily basis. As human beings, all of us are constantly changing, and part of keeping “the spark alive” is to communicate who we are to each other. The skill of “speaking up” about who I am and what are my needs is actually a gift that we give to our spouse.
At the same time, we need to have the skill of “listening” to our spouse and to encourage him/her to tell us about their needs. To the extent that we are able to open up, to accept and embrace our spouse for who he/she is, we will be able to build closeness and intimacy. These are key elements of keeping the spark in our relationship. Doing this may also require us to keep an attitude of cooperation, knowing that when our needs don’t match, the best deal is the one that works for both of us.
When we are able to cooperate with each other in balancing our needs, we convey love, acceptance and affirmation of each other as individuals and both of us as a couple.
The more each of you shows up for yourself and for each other, the more you can keep that fire alive!
“The real act of marriage takes place in the heart and the head, not in the ballroom or church or synagogue. It’s a choice you make — not just on your wedding day, but over and over again — and that choice is reflected in the way you treat your husband or wife.” ~ Barbara De Angelis
Source: Marriage for Keeps newsletter, March 2010. For more information about the local Marriage for Keeps program, contact Rhonda Goodloe, regional coordinator, r_goodloe@sbcglobal.net