Usually the priciest part of a meal is the meat portion and a good way to cut down on that is to make casseroles, soups, and stews.  When you cut up the meat for the dish, cut it small--into tidbits really--and then make up the difference with vegetables.  I've been able to cut the amount of stew meat in half for beef stew with no noticable difference!

This is what it looks like before it's cooked. The vegetables include potatoes, onion, celery and baby carrots that had gotten slightly dried out and wouldn't be eaten in a salad or with dip anymore.  For liquid I fill the crockpot to a level just below the top of the vegetables and use two or three buillion cubes.   I add frozen corn and peas in the last half hour and then thicken the broth just before serving. 

You can use this meat cutting "trick" in stir fries as well. 

On a fun note, I just pulled out the last of the after-Halloween-sale candy from the freezer and made these:

Yum!

For more Tightwad Tuesday Tips, go to Mary's blog!