Reduced Price Reliance

 Our thrifty food spending habits rely on reduced priced meat/poultry/seafood.  For example, this tray of chicken breast.  While we generally consume thighs because they are juicier and less expensive than breast meat, salads and wraps lend themselves better to breast.  That means when a special for .99 cents a pound presents itself, the product will make it into the thrifty shopping cart.

We rely heavily on our Sous Vide device to make cheap cuts of meat turn out tender and juicy.  It's also a great way to cook up quantities of meat that can be used over a couple of days.  The breasts were dumped into a freezer zippy bag along with olive oil, lemon and garlic, then set to cook low and slow at 131 degrees Fahrenheit for three hours.  One and a half breasts have been consumed so far -- over salads for two meals and in two lunches for wraps (with hummus and veggies).  The remaining breast and a half, along with the liquid from the bag, will go into a meal tomorrow night.

$1.99 a pound for chicken breast is considered a good price in our area -- and generally requires buying in a "family" size tray.  Finding it in a smaller package at half that price is a great deal -- and the type of find we take advantage of.