Tips for Saving Money at the Grocery Store … And a Recipe for Rainbow Veggie Coleslaw

A few weeks ago, I received an email from a producer at NECN, a TV station here in the Boston area. The station runs a segment called, Money Saving Mondays, and they asked me to help with a piece on saving money at the supermarket. What followed was an afternoon shoot at my house featuring the following cost-cutting tips: (1) Cook in the Slow Cooker, (2) Choose Inexpensive Cuts of Meat, (3) Pack Lunch vs. Going Out to Eat, (4) Go Meatless at Least Once a Week, and (5) Drink Tap Water vs. Buying Bottled. I also created a new recipe for homemade coleslaw to go with the slow cooker Pulled Pork Primavera Sandwiches showcased in the segment.

Why buy prepared coleslaw when you can make it yourself with better-for-you ingredients …

I just discovered this colorful coleslaw mix from Mann’s. I adore the addition of tiny broccoli florets. How cute. Read on for my new coleslaw recipe … and click here to watch the NECN segment on saving $ at the supermarket.

Making family meals in the slow cooker or Ninja saves big because I’m able to cook A LOT of food all at once. For example, with our Pulled Pork Primavera Sandwiches, I make sandwiches one night, quesadillas filled with pulled pork, corn kernels, sauteed diced bell pepper, low-fat shredded cheese, and BBQ sauce the next, and I date and freeze anything that is left over.

Rainbow Veggie Coleslaw

Makes 6 Servings

This is an easy veggie side dish for sandwiches, grilled anything, or fish tacos.

  • 1/4 cup 2%-fat plain Greek yogurt
  • 3 tablespoons low-fat canola mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon honey mustard
  • One 12-ounce bag rainbow salad (I used Mann’s)
  • 1/4 cup dried cranberries
  • 2 tablespoons roasted & salted pumpkin seeds
  • Kosher salt
  • Black pepper

1. Place the yogurt, mayonnaise, lemon juice, and honey mustard in a large bowl and whisk until well combined. Add the veggie mix, cranberries, and pumpkin seeds and stir well until evenly coated with the yogurt mixture.

2. Season with salt and pepper to taste.

Nutrition Information per Serving (about 3/4 cup): 70 calories, 2.5g fat (0g saturated, 0.2g omega-3), 140mg sodium, 10g carbohydrate, 2g fiber, 2g protein, 45% vitamin A, 50% vitamin C

Print Recipe

Lesley Gaydos, reporter extraordinaire from NECN and mom of three, happily taste tested my pulled pork, quesadillas, and salmon salad. And so did her crew 🙂

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