Sticking With Store Brands

One of the easiest ways I am able to stretch our grocery budget and stick to our $350/month limit is to buy store brands. The quality of store brand products has increased so much over the years that my family doesn’t even notice a difference. In fact, there have been times when I’ve purchased major label products because of coupons and they comment that it tastes different, and not always a “good different.”

We do not buy many packaged or convenience food items, but what we do is always store brand only. Dairy, grains, and meats are also store brand only. I can’t even think of a product that we buy regularly that does not have a store brand equivalent.

I’ve noticed lately that the store brand labels are starting to expand. There seems to be four common options to store brands: Organic (not much different from premium label organic, at least in my experience), Select (most expensive), Regular (moderately priced) and Value (least expensive). When available, I am always willing to give the value items a shot. If my family likes them we’ll stick with that option. If not, I go back to the regular store label.

We do try to incorporate organic food into our diet as much as possible, although it is getting harder and harder with the rising food prices. There are certain items I will only buy organic versions of. I have done a fair amount of research on organic items and have realized that organic junk food is still just junk food.

Needless to say, I carefully weigh all my options when it comes to buying food, both for health and cost reasons. And the store brands definitely work for me!

How have your experiences been with store brands? Do you find that it helps you keep your grocery bills down to buy store brand products?

Find more WFMW over at Shannon’s blog.

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Creamy Chicken Enchilada Dinner

The Game Plan

  • Breakfast – Cheesy scrambled eggs & toast
  • Lunch – PB & honey sandwiches, yogurt, bananas
  • Snacks – Carrots & celery sticks w/Ranch dressing
  • Dinner – Creamy Chicken Enchiladas, skillet corn

The Plan In Action

  • 8:30am – Make breakfast. Heat 2 T. olive oil in skillet, add chicken cover and cook.
  • 8:50am – Remove chicken from skillet and set aside.
  • 9:00am – While finishing breakfast and clean-up, slices carrots and celery sticks for snack time. Put back in fridge. Dice onion.
  • 9:15am – Add 1/2 the onion to skillet (put other 1/2 in fridge) that the chicken was cooked in. Cook for 5 minutes. Add flour, cook for 1 minute. Whisk in chicken stock. While stock simmers, shred chicken.
  • 9:30am – When sauce is thickened, remove skillet from heat. Stir in sour cream, diced green chilies, and seasonings. Reserve one cup sauce. Stir chicken into remaining sauce.
  • 9:40am – Grease a 13×9 casserole dish. Fill tortillas with about 2 T. chicken and sauce. Roll up and place seam side down in dish. Repeat for all 10 tortillas. Cover with reserved sauce.
  • 9:50am – Cover casserole and put in fridge. Melt 2 T. butter in a small skillet, add onion, corn and seasonings. Cook for 10 minutes. While corn cooks, shred 1 c. cheese and put in fridge.
  • 10:00am – Transfer corn to a microwave-safe dish and refrigerate. Clean kitchen.
  • 12:30pm – Make lunch.
  • 4:00pm – Snack time.
  • 5:30pm – Heat oven to 350 degrees.
  • 5:45pm – Put chicken enchiladas in oven.
  • 6:00pm – Sprinkle cheese over enchiladas and return to oven.
  • 6:15pm – Remove enchiladas from oven. Put corn in microwave for 2-3 minutes. Dinner is served.

Creamy Chicken Enchiladas

  • 2 T. Extra-virgin olive oil
  • 3 boneless, skinless chicken breasts or thighs (about 1/2 – 3/4 pound)
  • salt & pepper, to taste
  • 1/2 onion, diced
  • 2 T. flour
  • 1 c. chicken stock
  • 1/2 c. sour cream
  • 1 small can diced green chilies
  • 2 t. cumin
  • 1/2 t. salt
  • 1/8 t. cayenne pepper
  • 10 flour tortillas (homemade or packaged)
  • 1 c. shredded cheese (cheddar or monterey jack are best)

1. Heat olive oil in a large skillet. Season chicken with salt and pepper to taste. Add to skillet, cover and cook for 20 minutes or until juices run clear, flipping over after 10 minutes. Remove from skillet and shred.
2. Add onion to the skillet and cook for 5 minutes. Stir in flour and cook 2 more minutes, stirring often. Whisk in chicken stock, bring to a boil and let simmer until thickened.
3. Remove skillet from heat. Stir in sour cream, green chilies and seasonings. Reserve 1 c. sauce. Stir chicken into skillet and fill tortillas with about 2 T. filling, roll up. Place rolled up enchiladas in a greased casserole dish. Cover with reserved sauce.
4. Bake at 350 degrees for 30 minutes. After the first 15 minutes, sprinkle 1 c. cheese over the top and return to the oven.

(For just this recipe, go here.)

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Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

  • 2 T. Extra-virgin olive oil
  • 3 boneless, skinless chicken breasts or thighs (about 1/2 – 3/4 pound)
  • salt & pepper, to taste
  • 1/2 onion, diced
  • 2 T. flour
  • 1 c. chicken stock
  • 1/2 c. sour cream
  • 1 small can diced green chilies
  • 2 t. cumin
  • 1/2 t. salt
  • 1/8 t. cayenne pepper
  • 10 flour tortillas (homemade or packaged)
  • 1 c. shredded cheese (cheddar or monterey jack are best)

1. Heat olive oil in a large skillet. Season chicken with salt and pepper to taste. Add to skillet, cover and cook for 20 minutes or until juices run clear, flipping over after 10 minutes. Remove from skillet and shred.
2. Add onion to the skillet and cook for 5 minutes. Stir in flour and cook 2 more minutes, stirring often. Whisk in chicken stock, bring to a boil and let simmer until thickened.
3. Remove skillet from heat. Stir in sour cream, green chilies and seasonings. Reserve 1 c. sauce. Stir chicken into skillet and fill tortillas with about 2 T. filling, roll up. Place rolled up enchiladas in a greased casserole dish. Cover with reserved sauce.
4. Bake at 350 degrees for 30 minutes. After the first 15 minutes, sprinkle 1 c. cheese over the top and return to the oven.

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