100 Painless Ways to Save Money on Food

Times are tough. There's no two ways about it.

You're doing the best you can but sometimes you just need some fresh ideas to get you on the right, save money - spend less track.

This down-load is packed with a hundred painless ways to shave big bucks off your food bills.

Real, honest to goodness, old fashioned ways to eat better and spend less.

No gimmicks. No yucky foods. No coupons to clip.

Whether you eat out or cook in, you'll eat out for less. Cook for less. Spend Less time in the kitchen, too!

As a bonus, you'll feel better, live better and eat better than you have in years !

Use one idea - use them all.

A little guide that's big on saving. You won't be able to put it down!

Easy reading.

Emailed right to you so there's no shipping. You save right from the start!

Print it out or keep it in your computer.

Here's a sample money saving tip:

Eat Better and Save Money with Easy Home Made Soups

There's a lot of soup out there.
Canned soup, frozen soup and ready to eat, hot soup at the salad bar.
Soup is a high profit item. It doesn't cost much to make but the perceived value is high and customers are willing to pay the going rate. Retailers and manufacturers love high profit items because they make a bundle.

When you buy prepared soup, you're wasting your hard earned money. A two serving size can of brand name soup easily sells for $2.00. Gourmet, take out soup jumps the tab to 6 bucks.

Non cooks think making soup is hard. It's not. People pressed for time think soup is time consuming to make. It isn't.

For fraction of the cost and in less time than you think, you can make gorgeous, home made soup that's better, fresher and healthier than any soup you can buy.
Every penny counts in this volatile economy.

French Onion Soup
Leave it to the French to turn inexpensive ingredients into fine dining. Add a bottle of your favorite wine and a home made dessert to transform this simple soup into company fare.

Serves 4-6

1 stick butter (margarine not recommended) or 6 tablespoons olive oil
4 (3 inch in diameter) onions (any type except red) sliced 1/8 inch thick and separated into rings (about 4 cups)
6 cups beef or vegetable broth (cubes OK)
Salt and pepper to taste

Garnish:
1 loaf French or Italian bread (cut into 1 inch thick slices and lightly toasted)
Shredded Jarlsburg, Swiss, Gruyere or Parmesan cheese (about 4 oz or to taste)

Melt butter in a large pot. Add onions. Cook, partially covered, over low heat until onions are very soft and lightly caramelized - 20 to 30 minutes. Add stock. Simmer, partially covered, until stock is reduced by 1/3 - about 20 minutes. Add salt and pepper to taste.

To serve: Ladle hot soup into bowls or crocks. Float a piece of toast on each. Cover toast with cheese. Microwave or broil until cheese melts and bubbles.

Karla's Quick Tip: Put toast on a plate and cover with cheese. Briefly microwave to melt cheese. Slide cheese covered bread onto hot soup. Serve.