We've saved at least $10,000 this year alone, simply by changing our shopping habits!
 
Almost every day, we'd stop at the supermarket on our way home to buy fresh ingredients for dinner – however, we'd also buy a couple of impulse items while there. The daily grocery bill was at least $30; an extra $150 each week on top of our weekly 'big' grocery shop!
 
To reduce the number of trips we made to the supermarket, we analysed our spending habits. We looked at all the grocery items we purchased and separated them into three categories:
 
1. Perishable items that need to be used within a week or so, for example, milk, bread and vegetables.
 
2. Items that had a longer shelf life or could be stored so they last longer, for example, meat that could be frozen, canned items, pasta and rice.
 
3. Items with an extended shelf-life such as toilet paper, detergent, toothbrushes and so on. We then estimated how much of each item we would use in a year.
 
We looked at what we could make or grow ourselves, for example, bread baked in the oven or herbs and vegetables grown in the garden. That left a limited number of items we needed to buy on a weekly basis including milk, fruit and vegetables; at least until the garden was established. These were all items we could buy from the local fresh food market, avoiding a trip to the supermarket, which meant lower prices and fewer impulse buys.
 
The next step was to develop a monthly meal planner - five meals per week with two nights of leftovers or 'invention' cooking using whatever was in the fridge, freezer and cupboard. We put all the recipes in a folder and worked out a monthly shopping list based on these recipes. All non-perishable ingredients are now purchased in this monthly shop. Meat is also purchased monthly from a butcher who offers bulk purchase discounts; the meat is frozen in meal lots ready to be thawed in advance for each meal.
 
We don't tend to cook in bulk, as we enjoy the process of creating fresh meals each day, but we do cook enough to provide the next day's lunch and occasionally cook a couple of casseroles or 'one pot' dishes at the same time and put them in the fridge - the flavour seems to build and is even nicer after a day or two.
 
Our menus also change depending on the season and what produce is available at that time. We're in the process of developing 'summer', 'autumn', 'winter' and 'spring' meal plans with enough recipes to get us through each season.
 
Finally, during each monthly shop we'd buy extended shelf-life items when they were on special until we had a year's worth. It takes up some extra cupboard space but we never run out of essentials and don't have to duck out to the supermarket.
 
Our ultimate goal is to reduce our 'big' shops to once a quarter rather than monthly – this will save us even more time and money by further reducing our exposure to the supermarket.
 
We have saved $150 a week by eliminating daily shops – this adds up to $7800 annually. We've saved even more by shopping at fruit wholesalers and butchers, buying in bulk or taking advantage of specials. By changing our shopping habits, we estimate we've saved at least $10,000 this year!

We all know how convenient it is to grab a packet of cake mix off the supermarket shelf, but you can save a lot of money by making your own. This recipe is really easy to make and you can store it in the fridge for up to three months or for longer in the freezer.

Ingredients:

250g self raising flour
185g caster sugar
2tbsp milk powder, skimmed or full cream
125g butter

Method:

Sift or process all dry ingredients until combined, and then rub in or process the butter.

To make the cake add:

2 eggs
1tsp vanilla essence
1/2 cup water

When these ingredients have been added to the cake mix, beat the whole lot until combined. Bake at 150C - 180C for 30 minutes if making one cake, or 20 minutes for smaller cakes. For variety, add coffee, cocoa or anything else you like. This is as good as shop bought cake mixes and half the price!

My husband is self-employed and over Christmas and New Year we were waiting on a payment that had been due in November. I had not done any shopping for over a month, and we felt like there was nothing in our pantry, especially my five kids who repeatedly moaned ' there's nothing in here!’

Of course, that wasn't the case. It's amazing what you have stashed away in containers or hiding at the back of each shelf. On a closer inspection, we found dried beans and lentils, flour, sugar, cous cous, rice and lots of other bits and pieces.

We managed to feed our family of seven on the 'nothing' in our pantry for another two weeks. We are lucky enough to keep chickens, and have a very basic vegetable garden, so all I really needed to purchase was milk. We made pancakes, pikelets and scones, and even a chocolate cake with the cocoa we found - these snacks kept the kids, and hubby, very happy!

We survived until our very overdue payment finally arrived. We have now decided that we will eat the cupboard clean every month, as this encourages us to save money by using what we already have and by not allowing things to go out of date.

I am a 39 year old mum with five children. I love to have soft skin, but I'm not keen on all those chemicals in general moisturisers. I like natural skin care creams, but they come with a hefty price tag. Thankfully, my grandmother gave me a perfect, all natural solution.

She suggested I try coconut oil, as she had used it as a skin moisturiser and hair conditioner while she was growing up. I purchased a 400ml jar of organic coconut oil from my local health shop for $10.70. I now use it every evening on my face, and every morning as a body and face moisturiser. I also use it as a lip balm and once a fortnight, I melt 1/4 of a cup and apply to damp hair. I then pop on a shower cap, wrap my hair in a towel and experience a moisturising hair pack that smells divine.

My skin has never looked better and my normally dry, curly hair is now soft and shiny. The jar I purchased six weeks ago is still half full and I estimate I will save $380 a year on moisturisers, hair packs and lip balms. Best of all, it's chemical free.

A friend gave me some great advice that is saving me a fortune.
 
She gave me a lovely crocheted brooch for my birthday, adding that her policy is to only give gifts that are recycled or made at home. I have embraced this policy, and proudly share it whenever possible. Not only am I saving huge amounts of money, but I am also re-using resources in an ecologically friendly way. Another benefit is that I am embracing my creative side to come up with so many ideas e.g. crafts, baking, gardening, knitting and so on.
 
My ideas come from library books and most of the materials from Op shops and friends' abandoned projects. I have got some amazing projects ready for Christmas e.g. three sad rag dollies rescued from the Hospice for $2.00 are now fresh and bright with smart buttons and ribbons, and will be loved for many years by my three girls. One daughter will have fab roller skates too – just $10 from a church sale, snazzed up with fluoro laces and personalised with a name charm.
 
Rather than feeling reluctant to buy second hand gifts, I am now always scouting for the perfect gift. I feel my policy is one that embraces our present cultural climate of economic thrift and resourcefulness. I have also rediscovered the joy of home craft and am now sharing these skills with my children, as my Mum did with me.

As school has gone back, and exercise books need covering, I thought I'd share this money and time saving tip.

I bought a box of 100 plastic sleeves, just like the ones you clip into ring binders. These cost me just $1.50. I then cut off the spine and the bottom of each sleeve, leaving me with a piece of plastic that is the perfect size for covering exercise books. The spine of the book fits and holds neatly in the crease, and the overhang is the perfect width for folding over the edge and sticking down. So simple, and at $1.50 to cover 100 books, so economical too.

I leave for work at 7.30am and get home at 6.30pm, but I still need to prepare dinner for my husband who starts night shift at 5pm. If I turn on my slow cooker at 7.30am, the food is sometimes overdone by the time he gets up at 3.30pm.

To solve this problem, I have purchased a cheap plug-in timer, just like the one people use to turn on their lights when they go on holiday. My cooker now comes on during the day and dinner is perfectly cooked by 3.30pm! This saves on power because the slow cooker is not turned on all day.

School holidays are more affordable with the help of the $21 Challenge! Money seems to slip away so effortlessly while out having fun with my teenage kids. Budgeting is something I am trying to teach them about but it is hard to make it relevant sometimes. Then I had a great idea that would make them pro-active with the weekly budget over the holidays, without me being a 'budget nag'.

It is the $21 Challenge week, with a twist. THEY have to go and log all the food in the freezer and pantry, and make up the meal plan for the week. Then all the money THEY save us for the week can go towards some guilt-free fun. It's a great incentive and my kids are learning important household skills.

Why buy lunch? With recipes as good as this, there's no need! I make this egg slice every few days to take to work, and I thought you might like to try it too.

Ingredients:

2 cups vegetables – just about anything will do. Leftover roast vegetables, steamed vegies, wilted salad... even raw stuff like grated carrot or chopped up tomato.

1/2 cup leftover meat, for example, bacon, fish or chicken

4 eggs, beaten

Grated cheese

Method:

Spread the vegetables and meat over the bottom of a greased square baking dish. Pour over the beaten egg, top with grated cheese and bake at 170C for about 30 minutes.

I take a quarter of this slice and some salad to work every day – it's yummy hot or cold. Thanks to the wide variety of vegetables you can use, no two slices are the same. It costs less than a dollar to make and the vegetables and protein keep me going for hours.

When I separated from my husband and was left with three children, I had no income apart from the pension. Food was getting very scarce, so I had to become creative. Every second week I drove to Flemington fruit and vegetable markets in Sydney (about closing time when most food is the cheapest), bought food by the boxes, and spent the whole day processing it. I made vegetable lasagnes, which I would freeze, all sorts of sauces, vegetable selections for stir frying and steaming, mango ice blocks (pureed mango only) and so on. We would use the most perishable fruit and vegetables the first week and the others later. Eventually we started to have an overabundance of food.

Then I told a few friends of my system, and very soon I was running a little co-op. I started to go to the markets every week and buy a greater variety of food. I got my fruit and vegies free and could also split up my petrol bill for the week amongst participants of the co-op. They got their food much cheaper than in the shop, and I got my food and petrol free.

Apart from that we had the freshest food, with fresh fruit or vegetable juices every day. Out the window went fizzy drinks and any convenience foods. It is now about 14 years since we started to eat like this, and we don't even have a family doctor, because we hardly ever get sick. How much we saved on medicines I cannot even begin to calculate.