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Home » How to Start » Real Food Tips

10 Ingredient Swaps to Save You Money

Just because a recipe calls for a pricey ingredient doesn't mean you have to skip it to stay on budget. Consider making a simple swap instead - creativity is key when it comes to cutting out processed food without breaking the bank!

10 Ingredient Swaps to Save You Money on 100 Days of Real Food

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10 Ingredient Swaps to Save You Money

  1. Boneless, skinless chicken thighs instead of breasts >> Save $0.80 (per pound)
    I often prefer the flavor of chicken thighs over breasts, so this one is a win-win in my opinion.
    -
  2. Black or pinto beans for half the ground beef in tacos >> Save $1.05 (per pound)
    I often just double my taco meat by adding 1 to 2 cans of (drained) beans to 1 pound of ground meat as well as double the spices.
    -
  3. Lentils for half the ground beef in spaghetti sauce >> Save $0.81 (per pound)
    Another great way to stretch ground meat is with veggie and other add-ins such as mushrooms, lentils and minced carrots.
    -
  4. Walnuts instead of pine nuts >> Save $5.50 (per 4 ounces)
    Pine nuts are good, but boy - are they pricey! Try out walnuts instead for pesto and salad toppers.
    -
  5. Cream cheese instead of goat cheese >> Save $9.98 (per 8 ounces)
    When used as a spread on crackers or grilled sandwiches, cream cheese would be just as tasty.
    -
  6. Frozen berries instead of fresh >> Save $2 (per pound of strawberries)
    Especially if you are using berries in a recipe (such as a smoothie or muffins) go with frozen -  I never use fresh for that!
    -
  7. Dried beans for canned >> Save $2.03 (per pound)
    You'd obviously need to cook them first, but it's far cheaper than buying the beans in the can.
    -
  8. Dried herbs for fresh >> Save $3 (per purchase)
    Substitute 1 teaspoon dried herbs for 1 tablespoon fresh herbs (unless you grow your own, of course!)
    -
  9. Chicken or veggie broth instead of wine >> Save $2.91 (per bottle)
    The flavor is not going to be identical here, but it will definitely work if you're trying to pull together a sauce on a budget.
    -
  10. Honey for pure maple syrup >> Save $3.32 (per 8 ounces)
    Whether it's to go in a recipe or on top of your morning waffles, honey is often a cheaper substitute.

I'd love to hear your favorite real food budget substitutions in the comments!

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826 shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Kelly says

    February 29, 2020 at 9:28 pm

    Where did all the containers in the article photo come from?

    Reply
    • 100 Days Admin says

      March 02, 2020 at 4:26 pm

      Hi Kelly, you can see Lisa's entire pantry re-do in this post: https://www.100daysofrealfood.com/pantry-redo-organization/
      It also tells you where she bought some of her containers.
      -Nicole

      Reply
  2. Amanda R. says

    November 02, 2017 at 2:48 pm

    Good old "sour" milk if you don't have heavy cream. Put a shot of vinegar in a cup of milk and let it sit for a few. It curdles up a little; stir it and viola, "heavy" cream.

    Reply
  3. Danelle says

    October 30, 2017 at 3:50 pm

    Once I saw a chef on a cooking show switch out pomegranate juice for red wine. Just sayin' :)

    Reply
  4. Nicole says

    October 10, 2017 at 11:37 am

    I love the honey for maple syrup one. Honey is also more widely available internationally as well!

    Reply
  5. Jessica Alyea says

    October 04, 2017 at 8:23 am

    Try Koshary...an Egyptian recipe...Spaghetti with lentils. May seem rich and extravagant at first but remember most Egyptians eat once or twice a day. This is also a street food trend in Egypt. https://www.theguardian.com/lifeandstyle/gallery/2009/mar/02/ahdaf-soueif-koshari-recipe

    Reply
  6. Teresa says

    October 04, 2017 at 7:06 am

    I've actually used a mixture of cream cheese and heavy whipping cream instead of ricotta (not sure if it's cheaper!) in lasagna. I also will add veggies like, onion, red/green peppers etc., to our taco meat if I need to stretch it. I'm loving the idea of adding beans to the meat as well!!

    Reply
  7. IT says

    October 04, 2017 at 2:57 am

    Growing up in Japan, we alreays used half tofu and half meat in meat patties called. hamburg, (I assume the name comes from hamburgers.) These meat patties are like meatloaf, much smaller and individual size.
    All meats are expensive in Japan and we always stretch it this way, or cut them up in small bite- size pieces and cook with variety of vegetables.

    Reply
  8. Annette says

    October 03, 2017 at 2:37 pm

    This isn't a food swap, but a cooking swap. Natural gas is so much cheaper than electricity (at least where I live). So I always try to find ways to use my gas stove or oven instead of a crock pot or microwave.

    Reply
  9. Amy Green says

    October 03, 2017 at 2:25 pm

    These are good to know! Can cooked beans be frozen? I noticed that when substituting walnuts in pesto, it tasted bitter unless I roasted them first.

    Reply
    • Amy Green says

      October 03, 2017 at 2:27 pm

      Just googled freezing beans and found this handy guide http://www.kitchentreaty.com/how-to-cook-dried-beans-and-freeze-them-for-later/

      Reply
  10. Jessica Alyea says

    October 03, 2017 at 1:31 pm

    I live in Europe so some of the price issues don't apply. For example, pine nuts don't break the bank but pecans do. Also, slivered almonds toasted in a pan make an amazing salad topper. Also, mushrooms in a pasta sauce make an amazing meat substitute.
    Here in Germany they have frozen herbs that taste much better than dried and only cost 70 cents per pack. Not sure if they have that in the states.
    A berry compote, some jelly or gold syrup (a syrup made from sugar beets here in Europe) is great on pancakes or waffles.

    Tomato paste is cheap and can add real depth to a sauce made with broth. Sautee some onion, celery and carrot, add in the paste and then the broth.

    Thanks for the tips as always!

    Reply
  11. Christa Maloy says

    October 03, 2017 at 1:03 pm

    If you have a pressure cooker, the dried beans option is even easier!!

    Reply
  12. Adrianne | The Shelton House says

    October 03, 2017 at 12:53 pm

    Quinoa also works well to stretch taco meat!

    Reply
    • Lindsey | This Miss Cooks says

      October 03, 2017 at 3:14 pm

      Agreed! Same for chili, I love how quinoa bulks it out and thickens it.

      Reply
  13. Kristi says

    October 03, 2017 at 12:42 pm

    When adding lentils to spaghetti sauce, do you cook them first or add them dry?

    Reply
    • Pam says

      October 03, 2017 at 1:23 pm

      I cook mine first to save on time and to preserve the liquid content of my homemade canned sauce.

      Reply
    • Candace Chesnut says

      October 03, 2017 at 2:04 pm

      You will need to cook them first.

      Reply
  14. Kristin says

    October 03, 2017 at 12:30 pm

    I second black beans in taco meat. Even cheaper, since I cook my own dried beans and freeze them in can sized bags (1 1/2 cups plus some cooking liquid). I also add a large onion minced.

    Reply
    • Lynda Avery says

      October 03, 2017 at 5:51 pm

      If you dehydrate the beans after you've frozen them, they don't take up space in the freezer. They re-hydrate in minutes and are wonderful! Freezing old beans makes them more soft, also

      Reply
      • Sheryl says

        January 08, 2023 at 9:19 am

        Oooh. I think I'll try this! Thanks for the idea!

    • Renee says

      October 04, 2017 at 7:58 am

      After I cook my dried beans, I drained them and spread over wax paper on a cookie sheet and freeze them. Once frozen I put them in a gallon size zip bag and when I need the beans I can take right from the freezer the amount I need without having to thaw.

      Reply
  15. Taste of France says

    October 03, 2017 at 10:29 am

    Pine nuts are so expensive that the little ethnic grocery I go to keeps them behind the cash register!

    Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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