1. SLOW COOKER BASICS Lesson 2: Saving Time and Money COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

2. We will discuss: Meal planning Tips for saving money Tips for saving time COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

3. Meal Planning on a Budget: COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

4. Check what You have in Stock COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

5. Foods to have on Hand COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY Beans Brown Rice Canned Tomatoes Rolled Oats Soup Stock Canned Meat and Inexpensive Meat Cuts Carrots, Potatoes, Root Vegetables

6. COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY Check for Deals

7. See the BIG Picture COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

8. Cook What Your Family Likes COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

9. Consider Your Schedule COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

10. Homemade Frozen Dinners COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

11. Planned Overs COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

12. What questions do you have? COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

13. References COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY Iowa State University Extension, Meal Planning Basics, 2013. Retrieved from : http://www.extension.iastate.edu/foodsavings/page/meal-planning-basics http://www.extension.iastate.edu/foodsavings/page/meal-planning-basics Kansas State University Research and Extension, Dining on a Dime: Eating Better for Less, 2010. Retrieved from: http://www.ksre.ksu.edu/humannutrition/doc9927.ashx http://www.ksre.ksu.edu/humannutrition/doc9927.ashx Utah State University Cooperative Extension, Introduction to Slow Cooking, 2013. Retrieved from: http://extension.usu.edu/Morgan/files/uploads/SLOW%20COOKER%20RECIPES.pdf http://extension.usu.edu/Morgan/files/uploads/SLOW%20COOKER%20RECIPES.pdf USDA Center for Nutrition Policy and Promotion, Cost of Food at Home at Four Levels, US Average, August 2014. Retrieved from: http://www.cnpp.usda.govhttp://www.cnpp.usda.gov USDA Food Safety and Inspection Service, Slow Cookers and Food Safety, revised February 17, 2012. Retrieved from: http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Slow_Cooker_Safety/index.asp http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Slow_Cooker_Safety/index.asp Written by: Linnette Goard, Field Specialist, Food Safety, Family & Consumer Sciences, Ohio State University Extension; Christine Kendle, Extension Educator, Family & Consumer Sciences, Ohio State University Extension and Joanna Rini, Extension Educator, Family & Consumer Sciences, Ohio State University Extension.