Meat Budget Stretcher Tip: Stuff It!

I was preparing last week’s vintage cooking tips when I came across this and had an aha! moment:

Stuffed Chicken Breast Dish

Cut pockets in your meat and put money in your own. Filling good meat with stuffing is one of the most attractive, delicious (and simple) ways to do a bit of stretching.

Chops, breast, shoulder–almost any cut can be slit and stuffed.

I consider stuffed meat dishes something a little more special to serve for dinner, but it took a tip published over 60 years ago to turn on the money-saver lightbulb. Stuffed meat is a great budgeting trick for a few reasons:

• Smaller meat portions are more filling–more meat to go around means less meat to buy;
• You can incorporate whatever bits of veggies (and some fruits) sitting in your fridge into the stuffing–less waste and only small amounts are needed to bulk up the dish;
• Budget ingredients such as rice, bread cubes/crumbs, corn bread, etc., can be used as the bulk of a stuffing.

If you’re not sure how to stuff various types of meats, here are a few videos to get you started (some include recipes as well):

More Meat Budget Helpers: 10 Ways To Make Cube Steak and How to Turn Cheap Choice Steaks into Gucci Prime Steaks.

Grocery Budget Helpers: 20 Frugal Kitchen Tips and How To Save Money On Groceries.

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