Thursday, October 27, 2011

Greetings Thrifty Friends,

One of my favorite tricks for saving time and money is making plenty of leftovers when I cook and freezing the extras. I can quite literally prepare a week's worth of meals in one day and save myself hours of preparation time, not to mention all that money shopping.

But one thing that has plagued me for years is proper freezer storage. I have ruined more meals than I care to remember with freezer burn or that funny taste that food gets when moisture gets inside the bag.

Now I have a sure-fire solution to that problem. The Pack Mate Vacu-Seal.

It's so easy to use, simply place your food in bag and seal the zipper. Insert vacuum tip into the valve, and press the power button to remove air. And when you are ready to eat that delicious frozen meal just pull apart the zipper. Don't throw the bags out because they are useable. Simply wash before using again.

Here's my favorite part of this item...the price! You now can purchase this for under $10. With this kit you will receive the vacu-seal and 3 reusable bags. If you need more than 3 bags you can order more online.

Enjoy cooking your heart out knowing you can freeze your left-overs, I know I will!

Pack Mate Vacu-Seal

Compare At: $29.99
YOUR PRICE: $9.99 (66% off)
Get two for $15.98 (73% off)

Airtight seal locks in the freshness and flavor of your meat, fish, cheese, produce, and dry goods. Now you can save money and reduce waste by buying in bulk and prolonging the life of your food.

Check out the Pack Mate Vacu-Seal Here

Please scroll down for more tips!

Keep pinchin' those pennies,
Penny

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TODAY'S THRIFTY TIP:

It has been estimated that roughly 25 percent of the food Americans buy goes to waste. That's about one pound of food, per American, per day, thrown in the trash.

How can you keep yourself from buying too much? Shop less frequently. Grocery shopping is no different, but the key is to shop smart in order to avoid spoilage. Try grocery shopping only once every two weeks. Cook two or three meals' worth of each recipe at the beginning of the two-week period, and immediately freeze the extra portions for the second week. Freeze any meat that you won't be eating within the next 48 hours.


BONUS TIP:

Keep a well-stocked pantry of staples like pasta, rice, tuna, canned beans, canned vegetables, salsa, ready-to-eat sauces and hearty bean and pea soups so you can whip up quick and easy meals without going to the store for missing ingredients.